Today's Recipe: Witches Brew (Chili)

I LOVE Halloween!  We always have "Witches Brew" for Halloween, which is Chili of course!  Here is one of my favorite chili recipes.  I usually add black beans and a bit of chocolate.  Try it!  Happy Halloween to you!  Enjoy!

Witches Brew - Favorite Chili



Ingredients
1 can red kidney beans - (to 2 cans, 16 oz ea) drained - I add an extra can of black beans (total of 3 cans of beans)
1 can tomatoes - (to 2 cans, 14 oz ea)
1 small can tomato paste
2 pounds hamburger browned, drained
2 medium onions coarsely chopped
2 celery stalks coarsely chopped
1 small can mushroom pieces drained
1 green pepper coarsely chopped
2 garlic cloves crushed
1 can baked beans with molasses - (med size can)
2 tablespoon chili powder - (to 3 tbspns)
1 teaspoon freshly-ground black pepper
1 teaspoon cumin
Salt to taste

Instructions
Put ingredients in crockpot in order given. Cover and cook 10 to 12 hours on LOW or 5 to 6 hours on HIGH.

Today's Recipe: Autmn Glazed Pork Chops - Quick and Delicious

Leaves are falling - Fall is here, so a fall recipe it is!
These yummy chops are an easy weekday dinner that highlights the autumn flavors. Serve with baked sweet potatoes and steamed cauliflower or broccoli.


Autumn Glazed Pork Chops

4 Servings

Ingredients
4 boneless pork chops 3/4-inch thick
1/4 teaspoon freshly ground pepper
1/4 cup apple cider or juice
1/2 cup whole cranberry sauce
2 tablespoons honey
2 tablespoons frozen orange juice concentrate
1/4 teaspoon ground ginger
1/8 teaspoon ground nutmeg

Instructions
Spray a large nonstick skillet with nonstick coating. Heat over medium-high heat. Sprinkle both sides of chops with pepper. Brown chops on each side in hot skillet. Add apple cider. Cover tightly; cook over low heat for 5-6 minutes or until chops are just done. Drain off juices. In a small bowl combine cranberry sauce, honey, orange juice concentrate, ginger and nutmeg. Pour over chops. Cook for 1 to 2 minutes, until heated through.

Todays Recipe: Bacon-Wrapped Chicken with Sour Cream Sauce

Hump Day!  and family dinner night.  Here is what we are having for dinner tonight.

Bacon-Wrapped Chicken with Sour Cream Sauce

4 Servings
Ingredients

4 boneless, skinless chicken breasts
8 slices bacon
2 (10 ounce) cans cream of chicken soup
16 ounces sour cream

Instructions
In a bowl, mix cream of chicken soup and sour cream. Set aside.

Wrap 1 raw chicken breast with 2 pieces of raw bacon ( I would actually precook the bacon a bit in the microwave on a paper plate for about 1 min per piece of bacon, still raw but with a head start). Continue to do this 3 more times and place in a 9 x 13-inch baking dish. Pour soup and sour cream mixture on top of bacon-wrapped chicken, making sure all the chicken is covered. Bake uncovered at 400 degrees F for 1 hour.

Serve with baked or mashed potatoes. Use leftover cream sauce over potatoes. and don't forget a green veggie or salad

Today's Recipe: Pumpkin Baked Ziti and Fall Harvest Salad

Happy Tuesday!  The leaves are all changing and just gorgeous.  Fall is here.  So, I feel like a pumpkin dish should be on the menu.  A fall harvest salad with this will be perfect.  Tender greens, pear or apple, cranberries, walnuts, blue cheese and an apple cider vingerette.  Delicious.  Enjoy!

Pumpkin Baked Ziti

8 Servings
Ingredients



Butter, for greasing
1 pound sweet Italian sausage (1 pound turkey sausage, for Richard Simons' version)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream (omit ingredient for Richard Simons' version)
1 pound ziti pasta cooked (1 pound whole wheat ziti, for Richard Simmons' version)
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan (1/4 cup Parmesan, for Richard Simmons' version)


Instructions
Preheat oven to 375 degrees F. Butter (8) 8-ounce ramekins.


Cook sausage in a large, deep skillet over medium heat until fat is rendered about 8 minutes. Remove from skillet with a slotted spoon, drain on paper towels and set aside. Discard any fat from the skillet in excess of 2 tablespoons.




Add onion, garlic, crushed red pepper flakes and oil to the skillet and cook, stirring occasionally until soft; about 3 minutes. Stir in pumpkin puree, chicken stock and sage. Mix together and add salt. Bring to a boil then lower the heat and simmer 5 minutes. Stir in cream and sausage. Simmer until the sauce comes together and is thickened slightly.



Add cooked pasta and parsley to the skillet and gently toss all the ingredients together to coat. Divide the rigatoni mixture between the 8 prepared ramekins. Sprinkle the tops of each ramekin with Parmesan cheese and bake for 35 minutes until the topping is golden brown.

Today's Recipe: Feta-Spinach Salmon Roast

Welcome to a new week!  Start it right and finish it with a smile and a scary face!  Halloween is almost here!!! BOOO!  I recommend rice with the below recipe.  Enjoy!

Feta-Spinach Salmon Roast 

2 Servings


Ingredients
3 ounces cream cheese softened
3/4 cup crumbled feta
2 scallions thinly sliced, including the crisp part of the green
1/2 cup fresh spinach chopped
3/4 pound salmon fillets cut into 2 pieces
Olive oil


Instructions
Preheat the oven to 350 F degrees.

In a bowl, combine the cream cheese and feta, mashing and stirring with a fork until well blended. Add the scallions and spinach and combine well. Spread the mixture evenly over 1 salmon fillet. (The filling will be about 3/4-inch thick.) Top with the second salmon fillet. Brush both sides with olive oil, turning over carefully with a spatula, and place on a shallow baking pan. Bake for 20 minutes; test for doneness with a toothpick. To serve, slice carefully with a sharp, serrated knife.

Per Serving (excluding unknown items): 352 Calories; 21g Fat (53.8% calories from fat); 38g Protein; 2g Carbohydrate; 1g Dietary Fiber; 135mg Cholesterol; 248mg Sodium. Exchanges: 5 Lean Meat; 1/2 Vegetable; 2 1/2 Fat.

Today's Recipe: Cilantro-Lime Chicken with Avocado Salsa

One of our favorites!  This is a great chicken recipe.  I serve it with yellow rice (saffron) and a salad with a little fresh salsa and a vingerette dressing with cheddar cheese.

Cilantro-Lime Chicken with Avocado Salsa


Fast: A three-minute dip into a pungent marinade is all that's needed to deliver big flavor to chicken breasts. Serve with saffron rice.
4 Servings

Ingredients
Chicken:
2 tablespoons minced fresh cilantro
2 1/2 tablespoons fresh lime juice
1 1/2 tablespoons olive oil
4 (6-ounce) skinless boneless chicken breast halves
1/4 teaspoon salt
Cooking spray

Salsa:
1 cup chopped plum tomato (about 2)
2 tablespoons finely chopped onion
2 teaspoons fresh lime juice
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1 avocado, peeled and finely chopped

Instructions
1. To prepare chicken, combine first 4 ingredients in a large bowl; toss and let stand 3 minutes. Remove chicken from marinade; discard marinade. Sprinkle chicken evenly with 1/4 teaspoon salt. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 6 minutes on each side or until done.

2. To prepare salsa, combine tomato and next 4 ingredients (through pepper) in a medium bowl. Add avocado; stir gently to combine. Serve salsa over chicken.

Cooking Light, APRIL 2009

Today's Recipe: Feta Chicken and Vegetables

Today's recipe is a Cooking Light recipe.  It is very good and good for you!  You can serve a rice or a pasta with this, a salad with some feta and some favorite bread.

Feta Chicken and Vegetables


Crumbled feta cheese and fresh vegetable strips bring the flavor of the Mediterranean to the table in no time with this quick all-in-one dish.

2 Servings
Ingredients
1 tablespoon all-purpose flour
1/2 teaspoon dried marjoram or thyme
1/4 teaspoon black pepper
1/8 teaspoon salt
2 (4-ounce) skinned boned chicken breast halves
1 teaspoon olive oil
Cooking spray
2/3 cup red bell pepper strips
1/2 cup vertically sliced red onion
1/3 cup fat-free less-sodium chicken broth
1 teaspoon white wine vinegar
1/4 cup (1 ounce) crumbled feta cheese, divided
Oregano sprigs

Instructions
Combine first 4 ingredients in a shallow dish. Dredge chicken in flour mixture. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 4 minutes on each side or until browned. Remove chicken from pan; keep warm. Add bell pepper, onion, broth, and vinegar to pan; cook 5 minutes or until vegetables are soft, stirring frequently. Spoon bell pepper mixture into a bowl; stir in 2 tablespoons cheese. Return chicken to pan, and sprinkle with 2 tablespoons cheese. Cover; cook over low heat 2 minutes or until cheese melts. Divide the vegetable mixture evenly between 2 plates, and top each serving with a chicken breast half. Garnish with oregano sprigs, if desired.

Cooking Light, OCTOBER 1999

Today's Recipe: Dark Balsamic, Soy and Honey Glazed Salmon, roasted veggies and rice

Well, the weather is telling me - "let's grill tonight!".   I'll be serving wild rice and veggies with this fish.  I get a bunch of veggies and onions and put them in foil with honey, butter, EVOO, garlic and salt and pepper and roast them on the grill.  I start these before the fish since it takes them longer to cook then the fish.  I recommend Uncle Ben's rice in the pouch you microwave.  It is great and takes 90 seconds.  awesome!

Dark Balsamic, Soy and Honey Glazed Northwest Salmon

This unusual salmon marinade makes for an exceptionally moist and delicious final product. Two guests remarked tonight that it's the best salmon they've ever had. You might not normally be tempted to try these ingredients together, but if you're looking for a change from ordinary grilled salmon... which is certainly delicious on its own... give this one a try and you may be pleasantly surprised.

4 Servings

Ingredients
3 pounds Salmon skin on one side; fresh King Salmon works best for this recipe ( I can never get this!)
3 tablespoon Balsamic Vinegar
1/4 cup Vegetable oil
2 tablespoon Brown sugar
1 tablespoon Honey
2 1/2 tablespoon Soy sauce

Instructions
Wash and prepare salmon.

Whisk vegetable oil, brown sugar, balsamic vinegar, honey and soy sauce until mixed well (emulsified).

In a large airtight recloseable (ziploc) bag, carefully place the salmon. Add marinade. Marinate in fridge for 1-3 hours (do not overmarinate... you still want to primarily taste the salmon).

Prepare grill to medium-high heat.

Turn down heat to medium-low.

Grill salmon, skin side down, COVERED for about 7-9 minutes until you can do moist flakes (see photo). Take salmon off grill.

Tip: Leave the skin ON the grill if it's adhered (which it probably has), you'll generally be able to get the salmon off, whole, without it breaking if you don't try to get the skin off. Fortunately, you really don't want to eat it anyway; let it burn off for a bit and scrape it off.

You may have best success removing the thinner pieces of the salmon progressively (so they don't overcook) and serving the thicker pieces last.

Today's Recipe: hamburger Steaks with Mushrooms and Onion Gravy, Cream Cheese and Chives Mashed Potatoes and Garlic Green Beans

It is still cold outside this morning, so more comfort food!!! 

Hamburger Steaks with Mushrooms and Onion Gravy 

oh my! Home cooking at it's best! Serve with  Cream Cheese and Chives Mashed Potatoes and Garlic Green Beans  All recipes are below!

4 Servings
Ingredients
2 pounds Ground beef chuck
2 teaspoon Garlic minced
1/2 teaspoon Black pepper
1/2 teaspoon Salt
2 tablespoon Olive oil
1 medium Onion sliced
1 package Portabella Mushrooms sliced (8oz pk)
2 tablespoon All purpose flour
2 1/2 cups Beef broth
1 tablespoon Worcestershire sauce

Instructions

In a medium bowl, combine ground beef, garlic, salt and 1/4 tsp black pepper. Don't over knead. Divide mixture into 4 equal portions and form patties. Set them aside.

In a large skillet, heat oil over med heat. Cook patties until browned, 5-6 mins per side. Remove patties from pan, leaving the drippings in pan.

Add onion to skillet. Cook over med-heat for 6mins, stirring occasionally.

Add mushrooms and garlic. Cook for 10 mins until mushrooms are soft. Add flour, cook for 2 mins, stirring constantly.

Gradually add beef broth, stirring until smooth. Add worcestershire sauce and remaining black pepper.

Return patties to the skillet. Cook until gravy has thickened and patties are cooked through, 25-30 mins.

 Cream Cheese and Chives Mashed Potatoes

4 Servings

Ingredients
2 pound Potatoes gold or red; peeled and cubed
3 quarts Water
2 teaspoon Salt
8 ounces Cream cheese softened
1/4 cup Butter softened
1/4 cup Milk
1 tablespoon Chives chopped
1/4 teaspoon Black pepper

Instructions
Place potatoes in a large saucepan with water and 1 tsp of salt. Bring to a boil. Cook until tender, 10 to 15 mins.

Drain potatoes well and return to saucepan. Add cream cheese and butter. Using a potato masher (or fork) mash mixture until cream cheese and butter are melted. Add milk, chives and remaining salt and pepper. Stir well until combined.

Garlic Green Beans

4 Servings

Ingredients
2 tablespoon Olive oil
1 pound Frozen cut green beans
2 tablespoon Butter
2 tablespoon Lemon juice fresh and I always add the zest
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Black pepper
1 tablespoon Garlic minced

Instructions
In a medium skillet, heat oil over med-high heat. Add beans Cook until lightly browned, approximately 15 mins, stirring frequently.
Reduce heat to medium. Add butter, lemon juice, sugar, salt and pepper stirring until butter melts.
Add garlic. Cook for 3-4mins stirring constantly.

Today's recipe: Creamy Slow-Cooker Chicken. Serve with roasted veggies (squash, zucs, onions, tomatoes, your favorites) and rice.

Today's recipe:  Creamy Slow-Cooker Chicken.  Serve with roasted veggies (squash, zucs, onions, tomatoes, your favorites) and rice.  Don't forget the yeast rolls for dipping!

Creamy Slow-cooker Chicken
Pair this versatile low-fat recipe with Roasted Vegetables and Rice, or use in other innovative ways. Shred the cooked chicken, and toss with hot cooked pasta. Create a casserole or jump-start a filling for easy enchiladas or a fast pot pie. Or splurge and spoon this dish over freshly baked biscuits.

Yields: 6 Servings
6 skinned and boned chicken breasts (about 2 1/2 lb.)
2 teaspoons seasoned salt
2 tablespoons canola oil
1 (10 3/4-oz.) can reduced-fat cream of mushroom sou
1 (8-oz.) package 1/3-less-fat cream cheese
1/2 cup dry white wine
1 (0.7-oz.) envelope Italian dressing mix
1 (8-oz.) package sliced fresh mushrooms

Instructions
1.. Sprinkle chicken with seasoned salt. Cook chicken, in batches, in hot oil in a large skillet over medium-high heat 2 to 3 minutes on each side or just until browned. Transfer chicken to a 5-qt. slow cooker, reserving drippings in skillet.

2. Add soup, cream cheese, white wine, and Italian dressing mix to hot drippings in skillet. Cook over medium heat, stirring constantly, 2 to 3 minutes or until cheese is melted and mixture is smooth.

3. Arrange mushrooms over chicken in slow cooker. Spoon soup mixture over mushrooms. Cover and cook on LOW 4 hours. Stir well before serving.

Note: For testing purposes only we used Good Seasons Italian All Natural Salad Dressing and Recipe Mix.

Today's Recipe: Pan-Roasted Halibut with Prosciutto, Lemon, White Wine and Capers, Angel Hair Pasta and Salad

Happy Friday!!!  Friday is date night in our house, so I usually try something fancy.  "Fancy" does NOT mean difficult and time consuming, although, I have been known to do those on Friday's too, this recipe is easy.  I serve this on angel hair pasta.  I make a lemon, garlic, white wine, parmesan cheese, cream or milk sauce for the pasta and make a fresh simple salad, toss some garlic bread and you have a lovely date night dinner.  Don't forget a nice buttery, citrus white wine!

Pan-Roasted Halibut with Prosciutto, Lemon, White Wine, and Capers 

Yields: 2 Servings

Ingredients
1/2 cup all-purpose flour
Salt and freshly ground salt and pepper
2 halibut fillets (6-ounce) or any thick white fish you like
Extra-virgin olive oil
3 tablespoons butter
2 slices prosciutto cut into strips
1/2 cup white wine
1/2 lemon juiced
2 teaspoons capers
2 tablespoons chopped fresh flat-leaf parsley plus whole sprigs for garnish

Instructions
Preheat the oven to 375 degrees F.

Put the flour on a deep plate or in a shallow bowl and season well with salt and pepper. Dredge the fish in the flour. Put a large skillet over medium-high heat, add 1 tablespoon oil and the butter and get the skillet hot. Add the fillets and cook until browned on 1 side, 2 to 3 minutes. At the same time, add the prosciutto and cook, stirring, to brown. Then flip the fish, put the skillet in the oven, and roast until the fish is just cooked through, about 10 minutes.

Remove the fish to 2 serving plates. Dump the prosciutto out onto paper towels to drain. Put the skillet back over medium heat. Add another tablespoon olive oil, the white wine, lemon juice, capers, the remaining 2 tablespoons butter and the parsley and bring to a boil; boil until reduced and thickened. Season with salt and pepper. Pour the sauce over the fish, top with the prosciutto, and serve immediately.

Per Serving (excluding unknown items): 864 Calories; 39g Fat (43.3% calories from fat); 88g Protein; 27g Carbohydrate; 1g Dietary Fiber; 238mg Cholesterol; 6373mg Sodium. Exchanges: 1 1/2 Grain(Starch); 12 Lean Meat; 0 Fruit; 3 1/2 Fat; 0 Other Carbohydrates.

Recipe courtesy Tyler Florence

Today's Recipe - Apple Cider Pork and Vegetables (crock pot)

One more day to this week!  And, one more crock pot recipe.  I thought this would be nice, fall, rainy, windy, chilly weather.
Enjoy!

Apple Cider Pork And Vegetables


Ingredients
1 small sweet potatoes peeled, and cut into 1/2"-slices
1 package dried fruit mix - (6 oz)
1 medium onion sliced thin
1 bay leaf
3 teaspoon salt
1 teaspoon freshly-ground black pepper
1 teaspoon dried rosemary crushed
1 pounds lean boneless pork cut 1" cubes
1 cup all-purpose flour
2 tablespoon vegtable oil
1 cup apple cider

Instructions
Place first 7 ingredients in slow cooker; set aside.

Dredge pork in flour and brown in hot oil. Remove pork, reserving drippings in skillet. Place pork in cooker. Add cider to skillet, stirring to loosen any browned particles; pour over pork.

Cover and cook on LOW 6 to 8 hours. Remove and discard bay leaf.

This recipe yields 4 servings.

Recipe of the Day: Pressure Cooker Whole Chicken (or u can use the oven)

Pressure Cooker Whole Chicken

I've fallen in love with my pressure cooker. I'm always on the lookout for new recipes to try in my PC.  Cooking whole chicken is fun and always delicious.  I use what herbs I have on hand and any citrus that is getting ready to go south to flavor my chicken.  I always have rosemary and a orange or two.  Use any dried herbs that you like, really anything. Using the pressure cooker, the chicken turns out somewhere between roasted & stewed, and is delicous, tasty & moist. I served it with mashed potatoes & moistened with some of the juice from the chicken. You can have a real feast in 45 mins. tops!
Serve with other veggie - my sister is coming for dinner and her favorite is stewed squash and onions (stew in chicken broth, salt, pepper, a little garlic and honey - a good southern gal recipe)

Yields: 4 Servings

Ingredients
2 lbs whole chickens
2 tablespoons olive oil
salt & pepper
1 1/2 cups water or chicken broth

Instructions
Rinse chicken & pat dry. Season with salt & pepper. Heat oil in uncovered pressure cooker; brown chicken on all sides in hot oil. Remove chicken; place rack in pressure cooker and place browned chicken in rack. Add water/broth around chicken. Place lid on cooker, seal, and bring up to pressure. Cook for 25 minutes. Release pressure by quick release method. Remove chicken to platter, pour accumulated juice.

If you don't have a Pressure Cooker - You can cook this in a slow cooker all day or in the oven on 400 degrees for 20mins per pound (check your packaging to confirm timing)

"With Our Busy Schedules, What Are Your 3 Valid Tips for Getting Dinner Ready in a Flash?”

Samsung Home Appliances and TwitterMoms have a sweepstakes to win a Samsung French Door Refrigerator. http://www.twittermoms.com/forum/topics/samsung-blogging-sweepstakes  All you have to do is blog about 3 Tips to Getting Dinner Ready in a Flash. 
Well, I can answer this in one Valid Tip:  HIRE A PERSONAL CHEF, me!  Then, dinner is done!

But, I can supply 3 tips to getting dinner done in a Flash.
1. PrePlan - take a few minutes on the weekend or at the soccer field and plan a menu for the week.  Nothing hard, few ingredients and a crock pot meal or two.  Look for Quick and Easy Recipes.  Now you have a plan, you know what is for dinner every night.
2. Prepare - shop for all the recipes you have on your plan in one trip.  Come home, do all the prechopping for each recipe and store in zip lock bags, so can dump your veggies in your pot without the prep work.
3.  Cook a couple of recipes ahead of time, so you are just heating dinner before or after a game, dance class, etc. 

Being prepared and having a plan will take the worry out of dinner.  Try it for a week and see how it goes. 

Today's Recipe: Spicy-Sweet Tenderloin

Today's Recipe:
Spicy-Sweet Pork Tenderloin

Spooning the soy sauce mixture over the top of each piece of pork lets it soak into the meat like a quick marinade. Round out the meal with mashed potatoes and steamed baby carrots.

Yields: 4 Servings
Ingredients
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced fresh ginger
1 teaspoon bottled minced garlic
1 teaspoon canola oil
1 (1-pound) pork tenderloin trimmed and cut crosswise into 12 (3/4-inch-thick) slices
1/3 cup bottled salsa
1 tablespoon seedless raspberry preserves
2 tablespoons chopped fresh cilantro

Instructions
Combine first 3 ingredients in a bowl.

Heat oil in a large nonstick skillet over medium-high heat. Flatten each pork piece to 1/2-inch thickness using your fingertips. Add pork to pan; spoon soy sauce mixture evenly over pork slices. Cook 3 minutes or until browned. Turn pork over; cook 3 minutes or until done. Remove from pan.

Add salsa and preserves to pan; increase heat to medium-high. Cook 30 seconds or until slightly thick, stirring constantly. Serve pork with salsa mixture, and sprinkle with cilantro.

Karen Levin, Cooking Light, JUNE 2005

Monday's Daily Recipe: Diana's Chicken A La King (oo-la-la)

Happy Monday All!  Today's recipe is a crock pot recipe.  It's getting a little cold and wet outside and I have lots of errands to run this week (and of course, a little work too) so a crock pot recipe is perfect.  I think I will test a couple of crock pot recipes this week and I have a new pressure cooker I really need to test too.  A quick word on pressure cookers.  They are AWESOME!  They are now electric and the best one to buy is the combo, rice cooker, slow cooker, pressure cooker.  You can take most slow cooker recipes and convert them to a pressure cooker recipe.  Which means, you can take a recipe that takes all day to cook and cook it in less than an hour.  OMG!  it tastes like it has been cooking all day!  They are completely safe and my new favorite tool in the kitchen.  I hope you will consider trying on out.  You will love it!
Any way.... enjoy!

Diana's Chicken A La King 

Yields: 6 Servings



Ingredients


1 pounds boneless chicken tenders - (to 2 lbs)
1 cup matchstick-cut carrots - (to 1 1/2 cups)
1 bunch green onions (scallions) sliced in 1/2" pieces
1 jar Kraft pimiento process cheese spread - (5 oz)
(or pimiento & olive process cheese spread)
1 can 98% fat-free cream of chicken soup
2 tablespoon dry sherry (optional)
Salt to taste
Freshly-ground black pepper to taste






Instructions
Put all ingredients in the crockpot (3 1/2-quart or larger) in the order given; stir to combine. Cover and cook on LOW for 7 to 9 hours.

Serve over rice, toast, or biscuits.

This recipe yields 6 to 8 servings.

hey! an Extra recipe: Chicken Tostadas with Black Bean Salsa

Hi!  I had to share this recipe I found today.  I'm planning on trying it this week at some point.  I love Mexican and Tex-Mex food but I really don't cook a lot of it at home.  It seems to be an afterthought and not on of my go-to cuisines.  weird, really since I LOVE it so much.  So, I plan to start to add more of these recipes to my weekly dinner plans.  Hope it is as good as it sounds! Enjoy!

Chicken Tostadas with Black Bean Salsa

Yields: 6 tostadas



Ingredients
6 6-inch corn tortillas
Nonstick cooking spray
1 14-ounce can reduced-sodium chicken broth
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano crushed
3 skinless, boneless chicken breast halves (14 to 16 ounces total)
1 15-ounce can black beans rinsed and drained
3/4 cup frozen whole kernel corn thawed
1/2 cup chopped fresh tomato
1/4 cup chopped onion
1/4 cup snipped fresh cilantro
3 tablespoons lime juice
1/8 teaspoon ground black pepper
2 cups shredded Romaine lettuce
Fresh cilantro sprigs
1/3 cup light dairy sour cream (optional)
Lime wedges




Instructions
1. Preheat oven to 400 degrees F. Coat both sides of tortillas with nonstick cooking spray. Place on baking sheets. Bake for 7 to 9 minutes or until lightly browned. Transfer to wire racks to cool. Tortillas will crisp up as they cool.


2. Meanwhile, in a large skillet combine broth, chili powder, cumin, and oregano. Bring to boiling. Add chicken; return to boiling. Reduce heat and simmer, covered, for 8 to 10 minutes or until chicken is no longer pink (170 degrees F). Remove from heat. Let chicken cool in the liquid about 15 minutes or until cool enough to handle. When cool enough to handle, transfer chicken to a cutting board and shred the chicken into large pieces using two forks. Return shredded chicken to the cooking liquid.




3. In a medium bowl combine beans, corn, tomato, onion, snipped cilantro, lime juice, and pepper.

4. Place tortillas on serving plates. Top with lettuce and bean mixture. Using a slotted spoon, spoon chicken atop bean mixture. If desired, garnish with cilantro and serve with sour cream and lime wedges. Makes 6 tostadas.

Today's Recipe: 3 Jarred Sauce Lasagna

Happy Friday!!!  I love lasagna, who doesn't???  It is the ultimate comfort food.  This recipe is slightly different than the classic lasagna recipe.  There is no cottage cheese or ricotta cheese.  My step-brother hates both.  He loved this lasagna.  It is so good and creamy.  The recipe calls for pesto at the end but I don't use it.  In my humble opinion, it doesn't need it.  If you try it with the pesto, use homemade or the one in the refrige section of the grocery store.  oh - let me know if you like it with the pesto.  I would love to hear from you!
Have a wonderful weekend!

3 Jarred Sauce Lasagna

Layers of tomato sauce, Italian sausage, ground beef, cream cheese, alfredo 3 cheeses and topped with basil pesto. Vote in the Saucy Recipe contest!


Ingredients

lasagna noodles cooked to al dente and cooled

1 lb. ground beef

1/2 pound ground Italian sausage

1 teaspoon dried basil

1 teaspoon dried oregano

1 teaspoon garlic powder

salt and pepper

1 (24oz.) jar pasta sauce (my family likes Bertolli Vineyard with Merlot)

1 (28oz.) can diced tomatoes (we like it chunky if you don't use 3/4 can of tomato sauce and

1 (14 oz.) can tomato sauce

1 1/4 cups jarred Alfredo sauce (about 1/2 15oz. jar)

8 ounces cream cheese softened

1 egg

12 slices provolone cheese

16 oz. bag shredded mozzarella cheese (about 4 cups)

1 cup grated Parmesan cheese

1 (8 oz.) jar basil pesto to top it with OPTIONAL.  I don't use this b/c it is very good w/o it






Instructions
Brown ground beef and Italian sausage.

Add 3/4teaspoon dried basil , 3/4 teaspoon dried oregano, 3/4 teaspoon garlic powder (you may want to use more if you like) salt and pepper.

Cook for 3 minutes.

Add tomato pasta sauce, tomatoes and tomato sauce, simmer for 30 minutes.

Mix cream cheese and alfredo sauce with 1/4 teaspoon dried basil, 1/4 teaspoon dried oregano and 1/4 teaspoon garlic powder until smooth ( I put mine in the microwave until it's creamy about 30 sec.)

Add egg and mix well.

Layer lasagna; tomato sauce, pasta (over lap noodles for a prettier lasagna when you cut it)

alfredo sauce and cheeses then repeat until all pasta is used ending up with alfredo sauce (save some cheese to top it with later, all 3 kinds!!!

Cover with foil and bake at 350 for 45 minutes.

Uncover and top with cheese, return to oven for 10 more minutes until cheese is melted.

Let sit for 15 minutes then cut. Optional: top with basil pesto.

Today's Recipe - Chicken and Pastry - the easy way!

Today's Recipe - Easy Chicken and Pastry, green beans and yeast rolls (use real butter, it's not that bad for you!)


Easy Chicken and Pastry
1 whole chicken or chicken breasts or whole chicken cut-up (your preference)

1-2 bay leaves
chicken stock or water
salt and pepper
1 box frozen dumplings, strips (Anne's is our favorite)
1 can campbell cream of chicken soup

Directions
Rinse chicken and discard giblets if using a whole chicken.
In a large pot boil the chicken with bay leaves, chicken broth or water, salt and pepper.
Remove the chicken to a platter to cool; once cool enough to handle, remove meat from the bones.
Skim the fat from the broth and add enough chicken broth or water to get 4 or 5 qts.
Bring broth to a rolling boil and drop the frozen pastry strips in a few at a time, stirring to separate and return to a boil before dropping in more.
When all the strips are in the pot, reduce heat to medium-low and let boil a few minutes.
Reduce heat to low and stir in chicken meat and cream of chicken soup, stirring until chicken soup is incorporated.
Season to taste with black pepper- should already be salty enough from the cream of chicken soup, but taste and add salt if necessary.
Remove from heat, cover and let stand 15 minutes before serving.

Green Beans - You can use canned green beans.  To make them taste better, add honey about 2 Tablespoons and salt and pepper.  Taste and adjust seasonings.  You have to boil them and then simmer for the flavor to develop.  Face it, canned beans are dead anyway.. boiling them at this point makes no difference!

Serve with Sister Sushbert's (sorry about the spelling!) yeast rolls.  Craig wouldn't eat anything but her rolls!

Today's Recipe: Crock Pot Pot Roast with Vegetables

Well, today is a very busy day for me.  I have an appointment this morning and I'm teaching a French sauce class tonight.  Looking so forward to it!  So, no time to cook this evening.. so I go to my crock pot or pressure cooker.  One of our favorites, Pot Roast served over mashed potatoes.  My Pot Roast is never the same.  I sometimes don't have items and sometimes I have some veggies I don't normally have, like a turnip or butternut squash.  Throw it in there!  YUMMMMMY!  and boy, the house smells like I had a personal chef cook my dinner!  LOL.

Pot Roast with Vegetables

 8 servings





Ingredients
1 (3 to 4 pound) piece beef chuck roast, trimmed of excess fat
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
1 can crushed tomatoes or not
1 cup coffee or red wine or both
2 yellow onion, halved
2 garlic cloves, chopped
1 bunch baby carrots
2 celery stalks, sliced
if you have any root veggies, add them!
1 cup button mushrooms, stems removed and sliced in half
2 sprigs fresh rosemary
4 sprigs fresh thyme
2 bay leaves
additional chicken broth or beef broth


Directions
Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the wine or coffee. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Add chicken broth or beef broth if you need it or extra coffee or wine.. You want the roast to be just covered by the liquid of your choice.  Cover the crock pot set to low for 8-10 hours.


Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.

Note:  You can use a pressure cooker. 

Mashed Potatoes - buy the Bob Evans and throw some butter, gouda cheese or any other cheese in there - blue cheese, parmesan.

Monday's Daily Recipe: Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach serve with Yellow Rice

Welcome to a new week!  Tonight's Recipe:  Pork Chops Stuffed with Sun-Dried Tomatoes and Spinch served with Yellow (Saffron Rice).  buy your favorite yellow rice and nuke it!

Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach Recipe

Yields: 4 Servings

Ingredients
1 Tablespoon olive oil, plus 1 tablespoon
2 cloves garlic minced
6 sun-dried tomatoes diced
1 bag frozen spinach (10-ounce) thawed and excess water squeezed out
1/2 teaspoon salt plus more for seasoning
1/2 teaspoon freshly ground black pepper plus more for seasoning
1/4 teaspoon dried thyme
1/4 cup goat cheese (2 ounces)
1/3 cup reduced-fat cream cheese
4 center-cut pork chops (4-ounce)
1 1/2 cups chicken broth
1/2 lemon zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard

Instructions
Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.

Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.

In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.

Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.

Per Serving (excluding unknown items): 145 Calories; 10g Fat (59.8% calories from fat); 8g Protein; 7g Carbohydrate; 2g Dietary Fiber; 18mg Cholesterol; 807mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates.

Source:  Giada De Laurentiis (one of my favorites, she was a personal chef too)