2day's recipe: Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries

Happy New Year's Eve everyone!  I hope you have a very good 2011.  Wow, 2011!  Shouldn't I be able to step inside a tube and come out in 2 seconds fully dressed with make-up & hair done?  Going to work in a flying car?  I'm not fussing, I'm just sayin the Jetson's got it all wrong.  I do love the things we do have, like the INTERNET & SMARTPHONES.
Well, I wish you the best new year and to help you start it off right, here is a wonderful fancy recipe for you to try tonight.
Cheers!

Caramelized Apple Stuffed Chicken Breast with Fontina and Bing Cherries   

Ingredients Marinade: 2 ounces red wine vinegar 3 ounces apple cider vinegar 2 teaspoons Dijon mustard 1 teaspoon dry mustard 4 teaspoons honey 7 ounces olive oil 8 chicken breasts boneless and skinless Salt and freshly ground black pepper 3 medium Fuji apples 1 ounce unsalted butter 6 1/2 ounces fontina cheese shredded 6 1/2 ounces dried bing cherries roughly chopped

InstructionsFor the marinade: Place the red wine vinegar, apple cider vinegar, the mustards, and honey in a food processor. Turn it on and drizzle in the olive oil until fully incorporated (emulsified). Marinate the chicken breasts overnight in this mixture.

Preheat grill or grill pan on high. Remove chicken breasts from the marinade and transfer to a plate. Season them with salt and pepper. Mark the chicken breasts by grilling them only long enough to make grill marks and then rotating them about 45 degrees to make crosshatch marks. Do this on 1 side only. The chicken breasts should still be completely raw inside. Hold breasts in refrigerator until ready to stuff.

For the stuffing: Peel, core, and very roughly chop the apples. Melt the butter in a saute pan over medium/high heat and add the apples. Cook the apples for roughly 5 to 10 minutes or until they are deeply browned. Remove from heat and transfer to a mixing bowl. Add the fontina and cherries and mix. Season, to taste, with salt and pepper.

For the chicken: Preheat your oven to 400 degrees F. Cut a slit in the side of each breast (in the thicker part) about 1-inch wide, creating a pocket almost as large as the breast itself. Stuff the breasts with the apple stuffing mix – cramming in as much as possible without ripping the breast. At this point the breasts are ready to bake and can either be held in the refrigerator for up to 24 hours or baked right away. When ready to bake, place on a baking sheet and bake for about 12 to 15 minutes or until an instant-read thermometer registers 155 degrees F in the thickest part of the breast.


Yields: 8 Servings

Recipe courtesy Celebrity Events

2day's recipe: Sara's Homemade Chicken Pot Pie - quick n easy!

Today's recipe is super easy and one I like to use when I need something easy and quick for dinner.  I usually always have the ingredients in the house so that when I'm pressed for time I can throw this together and put it in the oven.  Well, tis the season for being in a rush.  You could serve with a salad but it is really not needed.
Enjoy :-)

Sara's Homemade Chicken Pot Pie   

Creamy chicken and veggies in a flakly crust. like grandma use to make... Ingredients 1 whole Chicken roasted or prepackaged 2 can (12 oz) Cream of Chicken Soup or other cream soup 2 cans Mixed vegetables 1 can (12 oz) Green beans or other veggie 1 packages Pie crust dough contains 2 crusts or 2 deep pie shells will work Salt and freshly ground pepper

InstructionsAdd all ingredients together except pie dough. Place pie dough in pie shells or 8x8 casserole dish. Bake at 350 degrees for about 40mins. until the top is golden brown.

Yields: 4 Servings

2day's recipe: Baked Chicken and Rice With Black Beans-Quick!

Quick and Easy!  Today's recipe can be made with the cooked roasted chicken from your grocery store's deli.  Top with some cheese and sour cream and you have a wonderful meal.  I serve with refried beans or a salad with fresh salsa.
Enjoy :-)

Baked Chicken and Rice With Black Beans   

Ingredients 1 (10-oz.) package yellow rice mix 1 cup chopped onion 1/2 cup chopped green bell pepper 1/2 cup chopped carrot 1 tablespoon olive oil 2 cups cubed cooked chicken 1 (15-oz.) can black beans drained 1 (10-oz.) can diced tomatoes and green chiles undrained 2 cups (8 oz.) grated Monterey Jack cheese

Instructions1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.


Yields: 6 Servings

Southern Living, FEBRUARY 2009

2day's recipe: Creamy Lentil Soup

Well, it is just plain cold outside.  Today's recipe is heart warming soup. 
Enjoy :-)

Creamy Lentil Soup   

Ingredients 3 bacon slices 2 cups chopped leek 1 cup chopped onion 3 cups water 2 cups chopped peeled baking potato (about 12 ounces) 1 cup dried lentils 3/4 cup chopped carrot 1/2 teaspoon salt 1 (16-ounce) can fat-free less-sodium chicken broth 1/2 cup half-and-half 2 tablespoons dry sherry

InstructionsCook bacon in a Dutch oven over medium heat until crisp. Remove bacon from pan, reserving drippings in pan. Crumble bacon; set aside. Add leek and onion to pan; sauté 4 minutes. Add water, potato, lentils, carrot, salt, and broth; bring to a boil. Cover, reduce heat, and simmer 1 hour or until vegetables are tender. Place vegetable mixture in a blender or food processor; process until smooth. Return puréed mixture to pan; stir in half-and-half and sherry. Cook until thoroughly heated. Sprinkle with bacon. Serves 6.

2day's recipe: Artichoke and Tomato Chicken

Today's recipe is one of my base recipes.  I change it a lot.  Using different veggies and sauces.  Don't like artichokes, use spinach, etc.
Enjoy:-)

Artichoke and Tomato Chicken   

Ingredients 1/4 cup olive oil 4 fresh tomatoes diced 3 tablespoons chopped fresh basil 2 tablespoons chopped fresh oregano 6 artichoke hearts drained and chopped 2 red bell peppers chopped 1 (8 ounce) package mozzarella cheese cubed 6 skinless, boneless chicken breast halves - pounded 2 cups marinara sauce

InstructionsHeat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.
Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.
Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Yields: 6 Servings

2day's recipe: Chicken Normandy

It's getting cold and actually starting to feel like Dec. here in the South.  At our house tonight we are having chili.  But, we may be having this chicken dish tomorrow night.  Delicious!  I love dishes that "taste" like the season.  Enjoy and have a great weekend :-)

Chicken Normandy Recipe

In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.

Ingredients
4 tablespoons butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red de
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream

Instructions
1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.

3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.

5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil.

6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.

7 Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.

8 When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Yields: 4 Servings

2day's recipe: Catfish Courtbouillon

Sorry, it has been a while since my last post.  Life has been too busy.  I hope to regain some sort of control today. 

Today's recipe looks really complex when you first see it.  But, no worries, it isn't.  If you like a mild tasting fish, this is a great recipe for you to try.
Enjoy:-)

Catfish Courtbouillon

Stephen Stryjewski, Cochon. Stephen and co-owner Donald Link conceived Cochon as a shrine to ultra-authentic Cajun foods. That means using the freshest local ingredients available and making ingredients like boudin and andouille sausage the old-fashioned way in the back of the restaurant. Unlike its French ancestor, a light broth used for poaching, a Cajun-style courtbouillon is a thick sort of fish stew, here made even more delicious by frying the fish first.

Ingredients
2 red bell peppers
2 green bell peppers
2 poblano peppers
1 jalapeño pepper
3 medium tomatoes
1 whole head garlic
5 tablespoons vegetable oil divided
2 tablespoons butter
1 large onion diced (about 1 cup)
6 medium cloves garlic chopped (about 1/4 cup)
2 cups fish or seafood stock (for testing purposes, we used Kitchen Basics brand)
1/2 cup red wine vinegar
Hot sauce
Salt, to taste
Freshly ground pepper
1/4 cup fresh mint leaves
1/4 cup fresh parsley
4 green onions sliced
1/2 teaspoon lemon juice
1 cup all-purpose flour
1 cup self-rising white cornmeal mix
2 pounds small catfish fillets or flounder or any mild white fish
Hot cooked rice

Instructions
1. Preheat broiler. Broil peppers and tomatoes on a foil-lined baking sheet 5 inches from heat, with oven door partially open, about 5 minutes on each side or until blistered. Place in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Open bag, and allow to cool. Peel peppers and tomatoes; remove and discard seeds and stems from peppers.

2. Reduce oven temperature to 400º. Cut off pointed end of garlic head; place on a piece of aluminum foil, and drizzle with 1 tablespoon oil. Fold foil to seal. Bake at 1 hour; remove and allow to cool. Squeeze pulp from garlic cloves, and place in a food processor with peeled peppers and tomatoes. Pulse until roughly chopped and a chunky consistency.

3. Melt butter in a large saucepan over medium heat. Add onion, and cook until soft and just beginning to brown, about 8 minutes. Add chopped raw garlic, and cook 1 minute more. Stir in chopped pepper mixture.

4. Add stock and vinegar, and bring to a low boil. Simmer, uncovered, 30 minutes or until sauce has a thick, stew-like consistency. Season with hot sauce, salt, and pepper. Stir in mint and next 3 ingredients.

5. Combine flour and cornmeal in a shallow dish. Season catfish with salt and pepper, and dredge in cornmeal mixture, pressing to adhere. Heat remaining 4 tablespoons oil in a large skillet over high heat, and fry catfish in batches, 3 minutes per side or until cooked through. Transfer to a paper towel-lined baking sheet, and place in a 200º oven to keep warm.

6. Place rice on a large serving platter. Remove fish from oven, and arrange on top of rice. Spoon sauce over fish and serve remaining sauce alongside. Season with salt, pepper, and hot sauce to taste.

Yields: 6 Servings
Stephen Stryjewski, Stephen Stryjewski, MyRecipes,

2day's recipe: Honey Bourbon Pork Tenderloin

Today's recipe is super easy and wonderful.  Pork Tenderloin is one of my favorite things to cook.  It takes on flavor and is always tender.  Just remember to not overcook pork.  It is ok if there is a little pink line in pork.  I normally serve it with saffron rice and a squash and onion mix.  But, it can be served with anything... really. 
Enjoy :-)

Honey Bourbon Pork Tenderloin


Ingredients
2 pounds pork tenderloin trimmed
1/4 cup honey
1/4 cup soy sauce
2 tablespoons bourbon whiskey

Instructions

Blend honey, soy sauce and whiskey in small saucepan. Heat over medium heat to blend flavors. Trim pork and sprinkle with olive oil, salt and pepper. Spray baking sheet with cooking spray, or if you are grilling, prepare grill.

Roast tenderloin at 400 for 20 minutes or until temp reaches 160. Cool meat, slice, package and pour sauce over.

2day's recipe: Jamaican Jerk Chicken over Spiced Pasta - AWESOME!

Happy Monday!
Sorry for the late post.  I worked this morning.  I know, not a very good excuse but it was a busy morning. 

I am posting the jerk chicken recipe we tried Friday night.  It was really very good.  I was really excited when I saw the pasta recipe that was recommended with it and knew I would just love this recipe and it would earn a deserved spot in my favorite recipe file.  Why? you ask?  Simple,  it contains cinnamon and butter.  I know, I know - too weird!  Well, let me tell you a little story.  I grew up in a partially Lebanese family and a secret ingredient in Lebanese food is cinnamon.  No, it doesn't make food taste like cookies, it gives it a warm flavor that is hard to put into words.  Butter, onions and cinnamon heated together is one of the most amazing smells and the taste - WHOA!  amazing.  I can tell you, I am always asked - what is that I'm tasting?  and when I answer, it's cinnamon I get the same reaction - NO WAY.  So, you are going to have to trust me on this, it is a wonderful ingredient and I encourage you try it.  Butter and cinnamon are no longer just for cookies!  Here is one of my new favorite recipes.  oh, the chicken was awesome!  Do let it marinade as long as possible.  It gives it a great flavor and makes killer chicken salad the next day!
Enjoy my friends! :-)

Jamaican Jerk Chicken over Spiced Pasta

From Paula Deen, believe or not. Very good but not really jerk chicken. She uses some of the same spices but is missing some major ingredients for Jamaican Jerk Chicken but Boy, this recipe is a keeper. I love the spiced pasta. It is a perfect touch.

Ingredients
1 cup Green onion minced
1/2 cup Soy sauce
2 jalapeno pepper seeded and chopped
3 cloves Garlic minced ( I used fresh garlic and just dropped the garlic in the processor 1st to mince)
2 teaspoon Black pepper
2 teaspoon Brown sugar firmly packed
1 teaspoon thyme
1 teaspoon Cinnamon
1 teaspoon Nutmeg
1 teaspoon Ginger
1/2 teaspoon Allspice
6 Chicken breasts boneless, skinless
2 tablespoon Vegetable oil

Spiced Pasta
1 16oz Spaghetti cooked and drained; keep warm
1/2 cup Butter melted
1/4 teaspoon Cinnamon I used more
1 teaspoon Salt


Instructions
In a processor or blender, combine green onions, soy sauce, jalapenos, garlic, pepper, brown sugar, thyme, cinnamon, nutmeg, ginger and allspice. Process until Smooth.

In a large zip-lock, combine chicken and spice mixture. Seal bag and refrigerate for at least 8hrs to 24hrs.

Preheat oven to 350.

In a large cast-iron skillet or regular skillet, heat oil over med-high heat. Cook chicken for about 4mins on each side to brown. Remove chicken from pan and place on a rimmed baking sheet. Bake in the oven for 10-15mins. or until cooked through.
(note from Sara: I have used bone in chicken in this recipe and it was wonderful, add more cooking time in oven if using bone-in chicken. If you have leftover chicken, it makes awesome chicken salad or a panini)

Serve with Spiced Pasta.

Spiced Pasta:
In large bowl or pot you cooked the noodles in, combine butter, salt and cinnamon. Toss with pasta. Taste and add more seasoning if desired.

Yields: 4-6 Servings

2day's recipe: Beecher's 'WORLD'S BEST' MAC AND CHEESE

Confession - I had to see Oprah's Favorite Things episode today.  I love watching this every year.  And of course, she had the "World's Best Mac n Cheese" on there BUT it was $50 for 2 pans.  OK, I don't mind spending a little extra money on special items BUT $50 for Mac and Cheese (I'm sure it is worth it, BUT)??!!  So, I just knew that a foodie out there had posted the recipe for "Beechers Mac n Cheese" and sure enough, bless Mollie's heart, (found on the website "TasteBook" ) she had posted the recipe.  So, here it is.
ENJOY :-)

Beecher's 'WORLD'S BEST' MAC AND CHEESE   

Ingredients 6 ounces penne pasta 2 cups Beecher’s Flagship Sauce (recipe follows) 1 ounce cheddar grated ( 1/4 cup) 1 ounce Gruyere cheese grated ( 1/4 cup) 1/4 to 1/2 teaspoon chipotle chile powder BEECHER’S FLAGSHIP CHEESE SAUCE 1/4 cup ( 1/2 stick) unsalted butter 1/3 cup all-purpose flour 3 cups milk 14 ounces semihard cheese such as Beecher’s Flagship, grated (about 31/2 cups) 2 ounces grated semisoft cheese such as Beecher’s Just Jack 1/2 teaspoon kosher salt 1/4 to 1/2 teaspoon chipotle chile powder 1/8 teaspoon garlic powder

InstructionsPreheat oven to 350°.
Oil or butter an 8-inch baking dish.

Cook the penne 2 minutes less than package directions. (It will finish cooking in the oven.) Rinse pasta in cold water and set aside.
Combine cooked pasta and Flagship Sauce in a medium bowl and mix carefully but thoroughly. Scrape the pasta into the prepared baking dish. Sprinkle the top with the cheeses and then the chile powder. Bake, uncovered, for 20 minutes. Let sit for 5 minutes before serving.

Cheese Sauce
Melt the butter in a heavy-bottom saucepan over medium heat and whisk in the flour. Continue whisking and cooking for 2 minutes. Slowly add the milk, whisking constantly. Cook until the sauce thickens, about 10 minutes, stirring frequently. Remove from the heat. Add the cheese, salt, chile powder and garlic powder. Stir until the cheese is melted and all ingredients are incorporated, about 3 minutes. Use immediately, or refrigerate for up to three days.

2day's recipe: Big Boy Bolognese with Pappardelle

Today's recipe is one of my favorites.  Definately, comfort food. 
Enjoy :-)

Big Boy Bolognese with Pappardelle


Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound pancetta cut into small dice or ground
1 pound ground sirloin
1 pound ground pork
1 onion, cut into small dice
1 carrot, cut into small dice
2 celery stalks cut into small dice
3 to 4 cloves garlic minced or grated
Salt and black pepper
1/4 teaspoon freshly grated nutmeg eyeball it
2 bay leaves
1 tablespoon thyme leaves a couple of sprigs, chopped
1 teaspoon dried marjoram or oregano leaves 1/3 palmful
1/4 cup tomato paste
2 cups dry white wine
3 cups beef stock
1/2 teaspoon crushed red pepper flakes
1 cup whole milk or cream
1 pound pappardelle or fettuccine pasta
A few handfuls Parmigiano-Reggiano cheese
1/2 cup flat-leaf parsley a couple of handfuls, chopped


Instructions
In a large pot, heat EVOO over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown 12-15 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until softened, 8-10 minutes more.

Add salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano, stir in the tomato paste for a minute or so then add wine and scrape up all the drippings. Reduce wine by half, 2-3 minutes then stir in stock and bring to a boil. Reduce the heat to simmer and thicken sauce 1 hour to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add milk or cream and simmer while water comes to boil and the pasta cooks.

When you're ready to serve, bring large pot of water to a boil, salt water and cook pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.

Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.

Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.

Yields: 4 Servings

2day's recipe: Asian-Style Barbecue Pork Chops and Succotash

Happy Monday!  Enjoy :-)

Asian-Style Barbecue Pork Chops and Succotash


Ingredients
4 center-cut boneless pork chops (about 1-3/4 pounds)
1 teaspoon Chinese five-spice powder
1 tablespoon grill seasoning such as McCormick Grill Mates Montreal steak seasoning
1/4 cup vegetable oil
1/2 cup hoisin sauce
1 red bell pepper chopped
3 cloves garlic chopped
One 10-ounce box frozen corn or fresh
Coarsely chopped snow peas or sugar snap peas
4 scallions, chopped
2 teaspoons hot pepper sauce


Instructions
Season the pork chops with the five-spice powder and grill seasoning. In a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add the chops and cook for 6 minutes on each side. Add 1/4 cup hoisin sauce, turning the chops to coat. Keep warm.

In another large skillet, heat the remaining 2 tablespoons oil over medium-high heat. Add the bell pepper and garlic and cook for 2 minutes. Add the corn, snow peas and scallions and cook for 3 minutes. Stir in the remaining 1/4 cup hoisin sauce and the hot sauce. Serve alongside the chops.

2day's recipe: Autumn Glazed Pork Chops

Today's recipe is a nice and easy pork chop recipe.  It is one of those recipes that says, "yup, it's fall".  I would serve it with sweet potatoes and collards or spinach.  I like the sweet and sour thing with this recipe.
Enjoy :-)

Autumn Glazed Pork Chops      

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

InstructionsSpray 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.


Yields: 4 Servings

2day's recipe: Mexican Tortilla Skillet

Happy Monday!  Today's recipe is a quick and easy Mexican dish I found from one of the Oxmoor sites or cookbooks.
Enjoy:-)

Mexican Tortilla Skillet

This Mexican-flavored dish, with its soft, chewy tortillas and meat, reminds me of enchiladas, but is much quicker to make. Once you've prepared this a time or two, you'll be able to put it together in 15 minutes flat. I serve it with taco chips for a little crunch, along with salsa and sour cream to make it easy for everyone to customize the heat of the dish to their own liking.

Ingredients
1 pound ground beef
1 clove garlic minced
1 packet store-bought or homemade taco seasoning mix
6 burrito-size flour tortillas
2 cups pureed canned or fresh tomatoes
1/2 cup shredded cheddar cheese
1/2 cup salsa
1 green bell pepper (optional), seeded and chopped


Instructions

1. Heat a large skillet over high heat until hot. Add ground beef, garlic, and taco seasoning. Cook until beef is browned, breaking it into small pieces with the side of a spoon and mixing everything together.

2. While beef is browning, slice tortillas into 1-inch squares. A pizza cutter or scissors works well for this.

3. Add tomatoes, salsa, and cut-up tortillas to skillet and cook for 5 minutes over medium heat. If it seems dry, you can add a little water. Once this is heated through, sprinkle cheese over top and cover for a few minutes. Once cheese is melted, it is ready to serve. Sprinkle with chopped green pepper (if using) for a little color, crunch, and a healthy dose of vitamin C.

Yields: 4 Servings

2day's recipe: Merlot Chicken with Artichokes and Mushrooms

Happy Friday friends!  Today's recipe is from another personal chef, Eat - A Personal Chef Service. I follow her blog and she always has wonderful recipes.  What could be better, pasta, chicken, wine, mushrooms & artichokes.  Thanks Chef for posting!
Have a great and safe weekend!
Enjoy :-)

Merlot Chicken with Artichokes and Mushrooms


serves 6

olive oil
4 boneless, skinless chicken breasts - about 2 - 2 1/2 pounds, thinly sliced
1 medium onion, sliced
5 cloves of garlic, chopped
2 cups of mushrooms, sliced
1 can (14 ounce) fire roasted tomatoes
1/3 cup Merlot wine
2 tablespoons balsamic vinegar
1 can (14 ounce) artichoke hearts, quartered
3/4 cup green olives stuffed with pimientos
1 teaspoon dried basil
salt and pepper to taste
1 pound of spaghetti, cooked and drained
Parmesan cheese, shredded, for serving

Season the chicken with salt and pepper. Heat a large saute pan to medium high and add about 1 tablespoon of olive oil. When the oil begins to shimmer, add the chicken and quickly saute until just cooked through. Remove to a plate and cover with foil to keep warm.

In the same pan, add another tablespoon of olive oil and saute the onion for 4 - 5 minutes until they just begin to become translucent. Add the garlic and mushrooms and saute for 3 - 4 minutes. Add the tomatoes, wine and balsamic vinegar and simmer the sauce for about 6 - 8 minutes or until reduced by about a third. Stir in the artichokes, olives, and basil and continue cooking until just heated through. Season to taste with salt and pepper.

Serve with hot spaghetti and a sprinkle of Parmesan cheese.

2day's recipe: Roasted Pork Tenderloin with Chili Sauce

Here is what we are having for dinner tonight -
Enjoy :-)

Roasted Pork Tenderloin with Chili Sauce

Yield: Makes 4 servings with leftovers

Ingredients
Juice from 3 small limes (about 1/3 cup)
1/2 cup olive oil
3 tablespoons chili powder
1/2 teaspoon ground cumin
1 small onion, chopped
2 garlic cloves, minced
2 teaspoons brown sugar
1/2 teaspoon kosher salt
Freshly ground black pepper
4 pork tenderloins (about 3 pounds) - I am using just 2 tenderloins
2 teaspoons cornstarch
1 1/4 cups chicken broth

Preparation
In a large, resealable plastic bag, combine the lime juice, oil, chili powder, cumin, onion, garlic, sugar, salt, and a few grinds of pepper. Add the tenderloins. Seal the bag and shake gently to distribute the marinade. Refrigerate for 1 to 2 hours.

Heat oven to 500º F. Line a shallow baking sheet or jelly-roll pan with foil (to make cleanup easier) and set a roasting or cooling rack on it. Place the tenderloins on the rack; reserve the marinade. Roast the pork for 20 to 25 minutes or until an instant-read thermometer registers 150º F. Transfer to a platter and let rest for 10 minutes.

Meanwhile, to make the sauce, pour the reserved marinade into a small saucepan. Bring to a simmer over medium heat and cook, stirring frequently, until the oil separates from the sauce, about 5 minutes. Spoon off and discard the oil. Whisk the cornstarch into the chicken broth, then whisk the mixture into the sauce. Simmer the sauce for 5 minutes, stirring occasionally until thickened. Cut half the pork into thin slices and serve it with the Chili Sauce.

To Freeze: Place the remaining pork and sauce in separate freezer containers and freeze for up to 3 months. To Reheat: Thaw in the refrigerator overnight or in the microwave. To serve the Roasted Pork Tenderloin as is, slice the thawed pork and arrange it in a microwave-safe dish. Cover with plastic wrap and heat in the microwave for 10 minutes or until heated through. Or place the sliced pork in an ovenproof dish. Cover with aluminum foil and place in a 325º F oven for 20 to 25 minutes or until heated through. Heat the sauce in the microwave or in a small saucepan, then spoon over the pork.

Leslie Pendleton, Real Simple, APRIL 2004

2day's recipe: is for John - 2 of my favorite PUMPKIN recipes - creamy&delicious

Happy Hump Day!  My friend, John sent me an email and asked me what is my favorite pumpkin recipe.  I love these emails because it helps me to decide what to post on my blog.  Actually, to answer the question, I have two.  I like these because they are creamy, involve pasta and can be a vegetarian dish if you remove the meat.  Its the season where we have plently of pumpkin and its beginning to be really cold and comfort food is in order.  So, today I'm posting both recipes for you.  Pumpkin Baked Ziti and Pumpkin Lasagna. 
Enjoy :-)

Pumpkin Baked Ziti


Ingredients
Butter, for greasing
1 pound sweet Italian sausage (can obmit, sub mushrooms or use turkey sausage- I like the flavor the sausage adds)
3/4 cup chopped onion
1 tablespoon minced garlic
1 teaspoon red pepper flakes
2 tablespoons oil
1 (15-ounces) can pumpkin puree or fresh
1 cup chicken stock
2 teaspoons chopped fresh sage leaves
2 teaspoons salt
1/3 cup heavy cream
1 pound ziti pasta cooked
2 tablespoons chopped fresh parsley leaves
1 cup freshly grated Parmesan
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.

Yields: 8 Servings


Pumpkin Lasagna


12 dried lasagna noodles
8 ounces shiitake or porcini mushrooms stemmed and sliced
8 ounces cremini or button mushrooms sliced
3/4 teaspoon kosher salt or 1/2 tsp. salt
2 tablespoons olive oil
12 slices bacon cut crossways into 1/4 inch strips
1 -1/2 cups chopped onion
3 tablespoons snipped fresh sage or 2 tsp. dried leaf sage crushed
2 15-ounces cans pumpkin or fresh pureed
3/4 cup whole milk or half-and-half
1 teaspoon ground black pepper
1 teaspoon cider vinegar
1 teaspoon kosher salt or 3/4 tsp. salt
1 15-ounce carton ricotta cheese
1 lb. fresh mozzarella cheese cut into thin slices
6 ounces Parmigiano-Reggiano or Grana Padano cheese finely shredded (1-1/2 cups)


Instructions
1. Cook noodles according to package directions. Drain; set aside. In skillet cook mushrooms and 3/4 teaspoon salt in hot olive oil over medium heat until tender and no liquid remains. Remove; set aside. Add bacon to skillet; cook until crisp. Remove; set aside. Discard all but 1 tablespoon drippings in skillet. Add onion; cook in drippings until tender. Add sage; cook 30 seconds. Add the pumpkin, milk, pepper, vinegar, and 1 teaspoon salt. Heat through.

2. In a greased 3-quart oval baking dish spread 1/2 cup pumpkin sauce. Cover bottom of dish with 4 noodles, trimming to fit. Spread one-third of sauce over noodles. Layer with one-third each of mushrooms, bacon, ricotta, mozzarella, and Parmigiano-Reggiano. Repeat layers twice. Bake, uncovered, in 400 degree F oven for 40 to 45 minutes. Let stand for 15 minutes. Makes 12 servings.

Yields: 12 Servings
notes: If you are a vegetarian substituted 4 oz of smoked mozzarella for the bacon

Nutrition Facts

Calories 435, Total Fat (g) 25, Saturated Fat (g) 13, Monounsaturated Fat (g) 7, Polyunsaturated Fat (g) 2, Cholesterol (mg) 64, Sodium (mg) 806, Carbohydrate (g) 27, Total Sugar (g) 5, Fiber (g) 3, Protein (g) 24, Vitamin C (DV%) 7, Calcium (DV%) 55, Iron (DV%) 13, Percent Daily Values are based on a 2,000 calorie diet

2day's recipe: Chicken Tostadas with Black Bean Salsa

Good morning friends.  The day is already out of control, but that is normal, right?  I am so grateful for wonderful friends and a wonderful husband that are so helpful when your dog has a swollen head that seems to not want to get better.  I am a proud owner of "Frankenpup".  I know, a very small crisis really but our pets are so like babies, can't tell you what happened or where it hurts... how do the Vets and Techs figure it out???!!  I am grateful, really.  So, here is a shout out to my favorite Animal Hospital, you know who you are!


Well, dinner tonight just looks good and it is fun to build.  Yep - build.  So, with this recipe you can include the kids, have a assemble your own dinner party, etc.  Yummy and lots of fun.  
Enjoy!

Chicken Tostadas with Black Bean Salsa   

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

Instructions1. 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.


Yields: 6 tostadas

notes:  Nutrition Facts Per Serving:
•Servings: 6 tostadas
•Calories 207
•Total Fat (g) 2
•Cholesterol (mg) 39
•Sodium (mg) 285
•Carbohydrate (g) 28
•Fiber (g) 6
•Protein (g) 23
•Vitamin A (DV%) 0
•Vitamin C (DV%) 0
•Calcium (DV%) 0
•Iron (DV%) 0
Diabetic Exchanges
•Starch (d.e.) 1.5
•Vegetables (d.e.) .5
•Very Lean Meat (d.e.) 2.5

2day's recipe: Barbecue Beef Short Ribs With Vegetables

Talk about easy and delicious - here is the recipe for you!  Just throw everything in your crockpot and come home to magic.  You can serve this over mashed potatoes, rice or egg noodles.  Don't forget the bread to dunk. 
Enjoy :-)


Barbecue Beef Short Ribs With Vegetables


3 pounds beef short ribs
1 tablespoon vegetable oil
1 large onion cut into wedges
1 cup water (sub beef broth here for more flavor or coffee)
1 cup tomato ketchup
1 cup red wine vinegar
1 tablespoon paprika
1 teaspoon curry powder
1 teaspoon chili powder
1 teaspoon dry mustard
2 teaspoons salt
4 medium potatoes peeled
4 medium carrots pared, cubed
1 tablespoon cornstarch (optional)
1 cup water


Instructions
Mix all ingredients at cook on low for 6 to 8 hours.

This recipe yields 4 servings.

2day's recipe: Sara's CHAIN GANG CHILI - Craig's Favorite

Happy Friday and Happy Halloween!  Halloween is my favorite time of year.  I alway make "Witches Brew" for supper and light up the house and wait for the kiddies.  "Witches Brew" is chili in my house.  I tend to make 3 recipes of traditional chili, one veggie and white chicken chili.  So good and easy to share with friends and family.  I usually throw them in crock pots or keep them warm on the stove and let people eat through the night.  YUMMY and FUN!  Below I shared one of our, well Craig's (the youngest and his buddies) favorite chili recipes.  I have made 100's of gallons of this stuff for him and his buddies during the winter months.  It was wonderful to have them come home and have chili for dinner and lunch.  I do miss those days!
Enjoy & have a safe and fun Halloween!  BOO!

Sara's CHAIN GANG CHILI - Craig's Favorite

Ingredients
2.5 lb. lean ground beef
4 c. chopped onions
6 cloves garlic minced
1 lg. green pepper chopped
3 tbsp. chili powder
1 tbsp. plus 1 1/2 tsp. all-purpose flour
4 tsp. salt
1 tbsp. sugar
1 tbsp. ground cumin
1 tbsp. ground coriander
1 tbsp. dried oregano leaves
1 -2 tsp. crushed red pepper
2 (16 oz.) cans whole tomatoes chopped - I change one of the cans of tomatoes to Rotels
1 (15 oz.) can tomato sauce
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
3 (16 oz.) cans red (Hanover brand) kidney beans or black beans
1 (1 oz.) sq. unsweetened chocolate
1 can (12 oz) Mushrooms
1 Beer stout and dark -   I recommend Bad Penny beer

Instructions
In a large Dutch oven or slow cooker, brown ground beef. Add onion, garlic and green pepper. Cook until vegetables are tender. Add spices, sugar, beer and tomato products. Reduce heat and simmer, covered for 1 hour. Stir occasionally. Stir in beans and chocolate. Simmer covered for 20-30 minutes. Stir well before serving. Note: Prepared chili may be frozen up to 2 months.


Yields: 6 Servings

2day's recipe: Artichoke and Tomato Chicken

Let's face it, I absolutely love pasta and Italian food.  Really.  There is no way I could cut it out of my life.  Here is a lovely stuffed chicken recipe for you to try.  This is another one I switch up a lot.  Change the stuffing, sauce, etc. 
Enjoy ;-)

Artichoke and Tomato Chicken


Ingredients
1/4 cup olive oil
4 fresh tomatoes diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts drained and chopped
2 red bell peppers chopped
1 (8 ounce) package mozzarella cheese cubed
6 skinless, boneless chicken breast halves - pounded
2 cups marinara sauce

Instructions

Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Yields: 6 Servings

2day's recipe: CAJUN CHICKEN ALFREDO

Today's recipe is a spicy twist on a classic.. Enjoy :-)

CAJUN CHICKEN ALFREDO


4 chicken breast (boneless/skinless)
2 Tablespoons Paprika
1 Tablespoon Chili Powder
1 Tablespoon granulated Garlic
1 Tablespoon Granulated Onion Powder
1/2 Tablespoon cumin
1/2 Tablespoon cayenne
1/2 Tablespoon salt
1/2 Tablespoon black pepper (fresh cracked)
1 cup marinated sun dried tomatoes
3 Tablespoon garlic (minced)
1/4 cup white wine
3 cups heavy cream
1/2 cup Roma tomatoes (diced)
3/4 cup Parmesan cheese (grated) (½ c cooking, ¼ c garnish)
1 cup scallions (diced)
1/2 teaspoon sea salt
1 teaspoon black pepper, freshly cracked
1 pound fettuccine noodles, prepared al dente

Combine first eight spices, dredge chicken breasts in spice mix, and place in cast iron skillet with very high heat, blacken both sides of chicken and place in oven at 250 degrees for 10 min, or until internal temperature of chicken reaches 165.

In a sauté pan with medium head lightly caramelize the garlic and deglaze with white wine. Add heavy cream and increase heat to reduce cream sauce.

When cream sauce is to desired consistency, stir in ½ cup Parmesan cheese, sun dried tomatoes, salt, pepper, bias sliced chicken breast, and pasta.

Nest pasta on large rimmed plate, pour remaining sauce over pasta, and garnish with Roma tomatoes, scallions and Parmesan cheese.



Yield: 4 portions
Source: Guy F

2day's recipe: Chicken Normandy Recipe

Here is a nice fall recipe.
Enjoy :-)

Chicken Normandy Recipe

In this recipe we brown the chicken on the stovetop, then braise the chicken in the oven, and then finish on the stovetop. You can make the whole dish on the stovetop if you wish. In step 6 just simmer the chicken on the stovetop (uncovered if skin-on, covered if using skinless chicken pieces), until cooked through and tender, 15-30 minutes. The reason to do it in the oven is to produce a crispy skin.


Ingredients
4 tablespoons butter
2 cooking apples (Fuji or Jonagold are perfect for this dish, do NOT use a red de
Flour for dredging
4 whole chicken legs (with thighs)
Salt
1 large onion peeled, sliced lengthwise (root to top) into wedges
1/2 cup brandy (apple brandy or Calvados if you have it)
2 cups apple cider (the cloudy type)
1 teaspoon dried thyme
1/2 cup cream



Instructions
1 Sprinkle salt over the chicken pieces and let sit for 20 minutes at room temperature.

2 Preheat the oven to 375°F. Heat 2 Tbsp of the butter in a large, oven-proof sauté pan over medium heat. Add the apple slices and sauté until they turn a little brown around the edges, turning occasionally. Sprinkle the apple slices with a little salt. Set aside on paper towels to drain.


3 Dredge the chicken in flour and place the pieces in the sauté pan, skin side down. Add the remaining 2 Tbsp of butter. Fry until golden, about 3-5 minutes on medium to medium-high heat on each side. Remove from pan and set aside.

4 Add the onions and increase the heat to medium-high. Spread the onion slices out in an even layer to cover the pan. As the onions cook they will release moisture that will help deglaze the pan of the browned bits from the chicken. Sauté the onions, stirring occasionally, until they just being to brown, about 5-8 minutes.

5 Add the brandy to the pan. Using a wooden spoon, scrape any remaining browned bits off the bottom of the pan. Let the brandy boil until it has reduced by about half. Add the cider and bring it to a boil.

6 Sprinkle in the thyme. Add just a pinch of salt to the cider. Arrange the chicken legs in the pan so the skin faces up and is not submerged by the cider-brandy mixture. Place in the oven and cook, uncovered, for 30 minutes.

7 Remove the pan from the oven. (Watch out for the hot handle! I like to run an ice cube over the handle as soon as I remove the pan, to help bring the handle temp down quickly and prevent a bad burn if I forget the handle is hot.) Remove the chicken pieces from the pan and set aside. Place the pan back on a stovetop burner on high heat. Add the apples and boil down the sauce by half.

8 When the sauce reduces to the point where it's a little syrupy, add the cream and turn down the heat. Taste for salt and add some if needed.

To serve, spoon some apples and onions on the plate, top with sauce and a piece of chicken.

Serves: 4

2day's recipe: Crab and Asparagus Pasta

We spent the weekend in the Outer Banks.  It was gorgeous!  We were there for a lovely wedding on the beach.  I love to collect cookbooks when we travel.  So, today I thought I would share a recipe from the cookbook I purchased at the Wright Brothers Memorial book shop.  "The Outer Banks Cookbook".  It features recipes from local chefs and restaurants.
Enjoy :-)

Crab and Asparagus Pasta
I love this combination!  I haven't tried this recipe yet, but it is on the list.

1 pound of asparagus, thin stalks
4-6 tablespoons Butter
1 med onion, finely chopped
1 large clove of garlic, minced
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon Old Bay seasoning (I would considering using more, since I love Old Bay with crab meat)
1 pound backfin crabmeat, picked over to remove cartilage
1 pound dried linguine, cooked and drained
2 tablespoons chopped fresh parsley

Rinse and snap steams off asparagus.  Dry with towels, then cut stalks in 2 inch pieces.  Set aside.

In a large saute pan, melt butter over med heat.  Add onion and cook until beginning to be tender about 3 to 5mins.

Add garlic and stir for about 1min, then add asparagus and contine to cook and stir until asparagus is tender (depends on how thick they are)

When asparagus is tender, add lemon juice, salt and pepper, Old Bay and crabmeat.  Gently stir to combine and continue to cook until heated through.  If desired add an additional 2 Tablespoons of butter (do it!).

Serve over warm linguine in pasta bowls.  Sprinkle with more Old Bay if desired and top with fresh parsley.

Yields: 4-6 servings

2day's recipe: Cowboy Spaghetti

Good morning world!  Some days, I get up and know exactly what I want for dinner.  Tonight - something with pasta.  I believe I have shared this recipe before but I had to share it again.  Cowboy Spaghetti - its different from the traditional spaghetti and nice for a change.  I serve a mixed green salad with a mexican flare - like adding chili powder and lime juice to my dressing.  Sometimes a cream based dressing or a vinger and oil base, whatever suits you!
Enjoy :-)

Cowboy Spaghetti

Ingredients
Recipe by Rachael Ray

1 pound spaghetti
salt
1 tablespoon extra-virgin olive oil 1 turn of the pan
3 slices smoky bacon chopped
1 pound ground sirloin
1 medium onion chopped
3 cloves garlic chopped (3 to 4)
Ground black pepper
2 teaspoons hot sauce eyeball it
1 tablespoon Worcestershire sauce eyeball it
1/2 cup beer
1 can (14-ounce) chopped or crushed fire roasted tomatoes
1 can (8-ounces) tomato sauce
8 ounces sharp Cheddar
4 scallions chopped


Instructions
Heat a pot of water to a boil. Add spaghetti and salt the water. Cook to al dente or with a bite to it.

Heat a deep skillet over medium-high heat. Add extra-virgin olive oil and bacon. Brown and crisp bacon, 5 minutes, remove with a slotted spoon. Drain off a little excess fat if necessary. Leave just enough to coat the bottom of the skillet. Add beef and crumble it as it browns, 3 to 4 minutes. Add onions, garlic and stir into meat. Season the meat with salt and pepper, hot sauce and Worcestershire. Add 1/2 cup beer and deglaze the pan. Cook 5 to 6 minutes more then stir in tomatoes and tomato sauce.


Add hot spaghetti to meat and sauce and combine. Adjust seasonings and serve up pasta in shallow bowls. Grate some cheese over the pasta and sprinkle with scallions. Garnish with crisp bacon

Per Serving (excluding unknown items): 751 Calories; 25g Fat (30.3% calories from fat); 37g Protein; 91g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 187mg Sodium. Exchanges: 5 1/2 Grain(Starch); 3 Lean Meat; 1 Vegetable; 2 1/2 Fat; 0 Other Carbohydrates.


Yields: 4 Servings

2day's recipe: Artichoke and Tomato Chicken

Another cool morning, yeah!  How about chicken tonight?
Enjoy :-)

Artichoke and Tomato Chicken

Ingredients
1/4 cup olive oil
4 fresh tomatoes diced
3 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
6 artichoke hearts drained and chopped
2 red bell peppers chopped
1 (8 ounce) package mozzarella cheese cubed
6 skinless, boneless chicken breast halves - pounded
2 cups marinara sauce

Instructions
Heat oil in a skillet over medium heat. Add tomatoes, basil, oregano, artichoke hearts and red peppers. Cook until just hot, then remove from heat. transfer to a large bowl and toss together with mozzarella cubes.

Preheat oven to 350 degrees F (175 degrees C). Lay out the pounded breasts and spoon filling onto the center, leaving an inch on each side. Adjust filling as you roll so as not to over stuff. Place them seam side down into a 2 quart baking dish. cover with marinara sauce. Place lid onto dish or cover with aluminum foil.

Bake for 35 to 45 minutes in the preheated oven, or until chicken is cooked through. You'll love it!

Yields: 6 Servings

2day's recipe: Pan-Roasted Salmon with Tomato Vinaigrette

Happy Monday!  I didn't do a fish dish last week, so I thought I would start the week with a yummy fish dish.
Enjoy :-)

Pan-Roasted Salmon with Tomato Vinaigrette


Add to Favorites Grape tomatoes sautéed with capers, shallot and cumin form a bright, chunky sauce for seared salmon. The recipe is from Ted Allen’s cookbook, The Food You Want to Eat.

Ingredients
1 pint grape tomatoes halved
1 medium shallot thinly sliced
1 tablespoon drained capers
2 tablespoons red wine vinegar
Salt
3 tablespoons extra-virgin olive oil
4 center-cut salmon fillets with skin (about 7 ounces each)
Freshly ground pepper
1/2 teaspoon ground cumin
2 tablespoons canola oil
1 tablespoon minced parsley
1 tablespoon chopped basil


Instructions
1.Preheat the oven to 425°. In a bowl, toss the tomatoes with the shallot, capers, vinegar and 1/2 teaspoon of salt.

2.In a medium ovenproof skillet, heat 1 tablespoon of the olive oil. Season the salmon with salt and pepper and add it to the skillet, skin side up. Cook over moderately high heat until well-browned on the bottom, about 3 minutes. Carefully flip the fillets. Transfer the skillet to the oven and roast until the salmon is cooked through, about 7 minutes. Transfer the fish to plates and pour off any fat in the skillet.

3.Place the skillet over moderate heat and add the tomato mixture along with the cumin, canola oil and the remaining 2 tablespoons of olive oil. Cook, scraping up any bits stuck to the skillet, until the tomatoes just soften, about 2 minutes. Pour the sauce over the salmon, sprinkle with the parsley and basil and serve right away.


Yields: 4 Servings

2day's recipe: Marja's Mac-and-Cheese

With the non-stop rain, everyone needs some comfort food, so here is the ultimate comfort food for you.
Enjoy :-)

Marja's Mac-and-Cheese

Jean-Georges Vongerichten is so fond of his wife Marja's ultrarich mac and cheese that it appears on the menu at the Mercer Kitchen, one of his New York restaurants. Marja makes the dish with four cheeses, from creamy Monterey Jack to extra-sharp cheddar. The most unusual touch: the cubes of cream cheese that melt on top.


Ingredients

3/4 pound elbow macaroni
Extra-virgin olive oil
1 1/2 cups heavy cream
1 cup half-and-half
1 cup whole milk
2 large eggs
1/2 teaspoon freshly grated nutmeg
1/2 tablespoon kosher salt
1/4 teaspoon freshly ground white pepper
1 1/2 cups shredded extra-sharp cheddar cheese (4 ounces)
1 1/2 cups shredded sharp cheddar cheese (4 ounces)
1 1/2 cups shredded Monterey Jack cheese (4 ounces)
4 ounces cold cream cheese cut into 1/2-inch cubes



Instructions
Preheat the oven to 350°. In a large pot of boiling, salted water, cook the macaroni for 3 minutes (it will still be very chewy). Drain the macaroni and return it to the pot. Drizzle lightly with olive oil and toss well.

Butter a 10-by-15-inch baking dish. In a large bowl, whisk the heavy cream with the half-and-half, milk, eggs, nutmeg, salt and pepper. Stir in the cheddar and Monterey Jack cheeses and the macaroni. Spread the mac and cheese in the prepared baking dish and scatter the cream cheese cubes on top.

Bake the macaroni for 5 minutes. Using the back of a large spoon, spread the melted cream cheese cubes evenly over the surface. Bake for 40 minutes, until bubbling.

Remove the baking dish from the oven and preheat the broiler. Broil the mac and cheese about 3 inches from the heat source until richly browned, about 2 minutes. Let stand for at least 10 and up to 20 minutes before serving.

MAKE AHEAD

The assembled mac and cheese can be refrigerated overnight. Bring to room temperature before baking, or add 15 minutes to the baking time.

Yields: 8 Servings

2day's recipe: Fabulous Wet Burritos

OK - this method to prepare these burritos is going to make you wonder... try it.  These are great.  I fix these at home for us. 
Enjoy :-)

Fabulous Wet Burritos

"Very easy, yet very good wet burritos. I got this recipe from a friend, and everyone I serve them to asks for the recipe. Serve with guacamole, sour cream and salsa."

Ingredients
1 pound ground beef
1/2 cup chopped onion
1 clove garlic minced
1/2 teaspoon cumin
1/4 teaspoon salt
1/8 teaspoon pepper
1 (4.5 ounce) can diced green chile peppers
1 (16 ounce) can refried beans
1 (15 ounce) can chili without beans
1 (10.75 ounce) can condensed tomato soup
1 (10 ounce) can enchilada sauce
6 (12 inch) flour tortillas warmed
2 cups shredded lettuce
1 cup chopped tomatoes
2 cups shredded Mexican blend cheese
1/2 cup chopped green onions

Instructions
Crumble ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add onion, and cook until translucent. Drain grease, and season with garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the chili without beans, tomato soup and enchilada sauce. Mix well, and cook over medium heat until heated through. Turn off heat and keep warm.

Place a warmed tortilla on a plate, and spoon a generous 1/2 cup of the ground beef mixture onto the center. Top with lettuce and tomato to your liking. Roll up tortilla over the filling. Spoon a generous amount of the sauce over the top, and sprinkle with cheese and green onions. Heat in the microwave for 30 seconds, or until cheese is melted. Repeat with remaining tortillas.

2day's recipe: Creamy Chicken Tetrazzini

Well, it is raining like crazy here (which is a great thing) and I think it would be nice to have some comfort food.  I don't know about you, but I go through different phases of what I define as my "comfort food".  Lately, it has been all about mac n cheese or creamy pastas.  OMG!  YUM!  So, here is one of our family favorites and it is very kid friendly. 
Enjoy friends :-)

Creamy Chicken Tetrazzini

Chicken with noodles, mushrooms and peas in a creamy sauce topped with cheddar cheese. Delicious and very comforting. A favorite.

Ingredients
1 (16-oz.) package vermicelli
1/2 cup chicken broth
4 cups chopped cooked chicken breasts
1 (10 3/4-oz.) can cream of mushroom soup
1 (10 3/4-oz.) can cream of chicken soup
1 (10 3/4-oz.) can cream of celery soup
1 (8-oz.) container sour cream
1 (6-oz.) jar sliced mushrooms drained
1 cup frozen peas
1/2 cup (2 oz.) shredded Parmesan cheese
1/2 teaspoon salt
1 teaspoon pepper
2 cups Shredded chedder cheese

Instructions
1. Cook vermicelli according to package directions; drain. Return to pot, and toss with chicken broth.

2. Stir together chicken and next 8 ingredients; add vermicelli, and toss well. Spoon mixture into 2 lightly greased 11- x 7-inch baking dishes. Sprinkle evenly with cheese.

3. Bake, covered, at 350° for 30 minutes; uncover and bake 5 more minutes or until cheese is melted and bubbly.

Yields: 12 Servings

notes: Freeze unbaked casserole up to 1 month, if desired. Thaw overnight in refrigerator. Let stand 30 minutes at room temperature, and bake as directed.

2day's recipe: ale-sauced pork ribs and vegetables

This is a good fall recipe.  It is fall now, even though it still hot for fall.  I think Mother Nature is a little confused.  any way, enjoy :-)

ale-sauced pork ribs and vegetables


Ingredients
2 -1/2 to 3 lb. bone-in pork country-style ribs
1 12-oz. bottle dark ale or stout or nonalcoholic b
3 cloves garlic minced
1 Tbsp. finely shredded lemon peel
1 Tbsp. dried rosemary crushed
1/4 tsp. salt
1/4 tsp. freshly ground pepper
8 small gold or red potatoes (8 oz. total)
12 oz. peeled fresh baby carrots
1/4 cup cold water
2 Tbsp. cornstarch
Radishes
Fresh Rosemary sprigs
Shredded lemon peel


Instructions

1. Place pork in a large self-sealing plastic bag set in a shallow dish. Add ale, garlic, lemon peel, dried rosemary, salt and pepper. Seal bag. Turn to coat. Refrigerate 4 hours or overnight, turning bag occasionally.

2. Place potatoes and carrots in bottom of 5- to 6-quart slow cooker. Transfer pork ribs to bed of carrots and potatoes. Pour ale mixture over all. Cover and cook on low-heat setting 8 to 9 hours or on high-heat setting 4 to 4-1/2 hours.

3. Remove pork and vegetables from cooker. Cover; keep warm. Pour cooking juices through fine mesh sieve set over a heat-proof bowl to strain. Measure 2 cups of cooking juices, adding water to make 2 cups, if necessary. Stir together water and cornstarch in medium saucepan. Add 2 cups strained juices. Cook and stir until thickened and bubbly. Cook and stir 2 minutes more. Serve sauce with meat, vegetables, and radishes. Garnish with fresh rosemary and lemon peel.

Yields: 4 Servings

notes: Calories497, Total Fat (g)23, Saturated Fat (g)8, Monounsaturated Fat (g)10, Polyunsaturated Fat (g)3, Cholesterol (mg)143, Sodium (mg)342, Carbohydrate (g)25, Total Sugar (g)5, Fiber (g)4, Protein (g)40, Vitamin A (DV%)0, Vitamin C (DV%)28, Calcium (DV%)10, Iron (DV%)18, Percent Daily Values are based on a 2,000 calorie

2day's recipe: Alouette® Pancetta and Chicken Penne

This is really super easy and really good.  It is my husband's favorite dish.  He loves pasta, chicken, veggies in a rich cream sauce.  I change this almost weekly by adding and subtracting ingredients.  One week, I use sun-dried tomatoes and mushrooms, the next week I add peas to this recipe.  I usually always add white wine to the sauce, YUM.  Use a white wine you drink.  This is definately a base recipe for our house.  I love Alouette products for a quick fix meal.  They are great to stuff meat with as well.  Stuffed chicken, spiral steak with spinach, etc.  If you can't find Alouette brand, any cream cheese and herb spread will work.  I do believe Alouette has the best flavor.  You can usually find it in your deli, not in the cheese section.
Enjoy :-)

Alouette® Pancetta and Chicken Penne


Ingredients
6 oz. pancetta or bacon diced
12 oz. (dry weight) penne pasta
1 1/2 cups roasted red bell peppers (from jar)
1 pkg. (6.5 oz.) Alouette Garlic and Herbs, or Alouette Spinach Articho
1 lb. roasted chicken shredded ( to make it even easier, buy the cooked chicken from your deli)
3/4 cup walnuts toasted and coarsely chopped

Instructions
In a large skillet, cook pancetta over medium heat until crisp, drain on paper towels and set aside. Pour grease out of skillet, but do not clean.

Cook pasta according to directions to achieve an al dente texture and drain.

Puree the peppers in a food processor and transfer to the skillet along with the Alouette Spreadable Cheese and chicken.

Warm over medium low heat, stirring often, until thoroughly blended and heated.

Add cooked pasta to the skillet with chicken and sauce. Toss to coat pasta and stir in pancetta.

Serve topped with toasted walnuts.

Note: To toast walnuts, spread on a baking sheet and bake at 350° F for 9-11 minutes or until aromatic and lightly browned.

Yields: 4 Servings

notes:
Wines that pair well (to sum it up - anything!):
Delicious with red wines such as:
Dolchetto, Syrah, Pinot Noir, Chianti Classico, Zinfandel, Beaujolais
Or white wines like:
Chardonnay, Viognier, Sauvignon Blac, Riesling, Sancerre, Orvieto, Soave, Pinot Grigio, Gewürztraminer

2day's recipe: Honey Bourbon Pork Tenderloin

I love pork tenderloin.  It is so easy to add flavor to and goes with anything - its the "other white meat".  LOL.  Here is a wonderful, easy pork tenderloin recipe.  I would serve wild rice or gouda masked potatoes with this and maybe a tart green like collards (sweet potatoes would be good too).  If you don't dig collards, use spinach.
Enjoy :-)

Honey Bourbon Pork Tenderloin


Ingredients
2 pounds pork tenderloin trimmed
1/4 cup honey
1/4 cup soy sauce
2 tablespoons bourbon whiskey


Instructions
Blend honey, soy sauce and whiskey in small saucepan. Heat over medium heat to blend flavors. Trim pork and sprinkle with olive oil, salt and pepper. Spray baking sheet with cooking spray, or if you are grilling, prepare grill.

Roast tenderloin at 400 for 20 minutes or until temp reaches 160. Cool meat, slice, package and pour sauce over.

Yields: 4-6 Servings


notes: Tips/Extra Instructions
I have also prepared this for client to grill by just making the sauce right in a zip-loc bag and adding trimmed tenderloins to bag. When ready to grill, take out of bag and reserve sauce. Pat dry and sprinkle the evoo, salt and pepper on tenderloins. Grill, turning once, till desired doneness, let rest and slice. Heat sauce till boiling and ladle over tenderloins.

I like to double this sauce; it is very yummy! Enjoy!

2day's recipe: It's Chili by George!!

Chili is one of my favorite things!  You can make it so many different ways.  It was about 58 degrees when I got this morning and one of the first thoughts I had was - chili time, baby!  Football season is back, yep its that time.  Although we should get into the high 80's today, I still think I should start sharing all the chili recipes I have with my friends.
This one is what I call a traditional chili.  Enjoy :-)

It's Chili by George!!

"Can be made on the stove or in the slow cooker. It's quick, easy and so good."

Ingredients
2 pounds lean ground beef
1 (46 fluid ounce) can tomato juice
1 (29 ounce) can tomato sauce
1 (15 ounce) can kidney beans drained and rinsed
1 (15 ounce) can pinto beans drained and rinsed
1 1/2 cups chopped onion
1/4 cup chopped green bell pepper
1/8 teaspoon ground cayenne pepper
1/2 teaspoon white sugar
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1 teaspoon salt
1 1/2 teaspoons ground cumin
1/4 cup chili powder

Instructions

Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and crumble.

In a large pot over high heat combine the ground beef, tomato juice, tomato sauce, kidney beans, pinto beans, onions, bell pepper, cayenne pepper, sugar, oregano, ground black pepper, salt, cumin and chili powder. Bring to a boil, then reduce heat to low. Simmer for 1 1/2 hours. (Note: If using a slow cooker, set on low, add ingredients, and cook for 8 to 10 hours.)


Yields: 8 Servings

2day's recipe: Garlic Rosemary Halibut

It's fish Friday!  Yum!  Here is what we are having for dinner tonight.  I think I'm going to have roasted potatoes, maybe wilted fresh spinach or another veggie I have around the house. 
Enjoy :-)

Garlic Rosemary Halibut


Ingredients
3 tablespoon reduced-sodium chicken broth
4 cloves garlic finely chopped
1 tablespoon chopped fresh rosemary
OR
1 teaspoon dried rosemary leaves crushed
1/2 teaspoon ground mustard dry
2 teaspoons soy sauce
3 tablespoon red or white wine vinegar
1 pound halibut cod or red snapper fillets 1/2 to 3/4
1 inch thick

Instructions
Heat broth to boiling in 1-quart saucepan over medium-high heat. Cookgarlicin broth, stirring frequently, until golden. Stir in rosemary, mustard andsoy sauce; remove from heat. Stir in vinegar; cool.

Place fish in shallow nonmetal dish or heavy-duty resealable plastic bag.Pour marinade over fish. Cover dish or seal bag and refrigerate, turningonce, at least 1 hour but no longer than 24 hours.

Generously spray grill rack with nonstick cooking spray. Heat coals or gasgrill. Remove fish from marinade; reserve marinade. Cover and grill fishabout 4 inches from medium heat 8 to 12 minutes, brushing frequently withmarinade and turning once, until fish flakes easily with fork. Discard anyremaining marinade.

2day's recipe: Grilled Salmon with Charmoula

Happy Thursday!  I thought fish sounded good for tonight's dinner but I have ingredients for "Get Yo Man Chicken" which is wonderful and well loved in this household!  So, here is the fish dish I thinking of cooking tonight.  It is a great way to use the last of the summer squash.  Oh - remember recipes can be a guide, change it up if you want - like this recipe is for 10 servings and uses a whole salmon - I wouldn't use a whole fish unless it was a dinner party, so cut the recipe in half of thirds...
Enjoy :-)

Grilled Salmon with Charmoula


Ingredients
1/2 cup lemon juice
1/4 cup olive oil
1/3 cup chopped fresh cilantro
2 tablespoons paprika (Hungarian or Spanish if possible)
1 tablespoon ground cumin
2 teaspoons ground coriander
1/4 teaspoon cayenne
3 cloves garlic peeled and minced
1/2 teaspoon salt
1/2 teaspoon pepper
2 pounds green or yellow zucchini
2 red bell peppers (1 lb. total)
1 whole boned salmon fillet with skin (3 1/2 to 4 lb.) Lemon wedges

Instructions
For charmoula, in a bowl, mix lemon juice, olive oil, cilantro, paprika, cumin, coriander, cayenne, garlic, salt, and pepper.

Rinse zucchini and trim off ends; cut into 1-inch lengths. Rinse, stem, and seed bell peppers; cut into 1-inch squares. In a bowl, mix the vegetables with 2/3 cup charmoula. Thread onto metal or soaked wooden skewers, alternating zucchini and peppers.

Rinse salmon and pat dry. With tweezers or needlenose pliers, remove and discard pin bones. Lay a double sheet of heavy-duty foil slightly larger than salmon on a 12- by 15-inch baking sheet. Set fish, skin side down, on foil. Trim foil to within about an inch around fillet; fold edges over, then up, to form a slight rim. Spread remaining charmoula evenly over salmon.

Prepare barbecue: If using gas, turn all burners to high and close lid for 10 minutes, then adjust burners for indirect cooking (no heat down the center) and keep on high. If using charcoal, mound and ignite 60 briquets on the firegrate of a barbecue with a lid. When they're dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of firegrate. Set a drip pan on the grate between coals. Set grill in place.

Slide salmon on foil off baking sheet onto grill, not directly over heat. Set vegetable skewers directly over heat. Cover barbecue. Cook vegetables, turning once, until they are browned and tender when pierced, 10 to 15 minutes total. Remove from grill, cover barbecue again, and continue cooking fish until opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes total.

Slide a large, rimless baking sheet or several wide spatulas under foil and fish to transfer to a platter or board. Tuck edges of foil under fish. Set vegetable skewers alongside and garnish with lemon wedges.

Yields: 10 Servings

CALORIES 358 (55% from fat); FAT 22g (sat 4.1g); CHOLESTEROL 89mg; CARBOHYDRATE 7.2g; SODIUM 213mg; PROTEIN 32g; FIBER 1.2g

2day's recipe: Big Boy Bolognese with Pappardelle

Here is a twist on spaghetti - something different.  Nothing better than comfort food!
Enjoy :-)

Big Boy Bolognese with Pappardelle


Ingredients
2 tablespoons EVOO – Extra Virgin Olive Oil
1/4 pound pancetta cut into small dice or ground
1 pound ground sirloin
1 pound ground pork
1 onion, cut into small dice
1 carrot, cut into small dice
2 celery stalks cut into small dice
3 to 4 cloves garlic minced or grated
Salt and black pepper
1/4 teaspoon freshly grated nutmeg eyeball it
2 bay leaves
1 tablespoon thyme leaves a couple of sprigs, chopped
1 teaspoon dried marjoram or oregano leaves 1/3 palmful
1/4 cup tomato paste
2 cups dry white wine
3 cups beef stock
1/2 teaspoon crushed red pepper flakes
1 cup whole milk or cream
1 pound pappardelle or fettuccine pasta
A few handfuls Parmigiano-Reggiano cheese
1/2 cup flat-leaf parsley a couple of handfuls, chopped


Instructions
In a large pot, heat EVOO over medium-high heat. Add pancetta and cook, stirring occasionally, until browned and the fat is rendered, 3-4 minutes. Add the sirloin and pork to the pot and brown 12-15 minutes. Add the onion, carrots, celery, garlic and cook, stirring, until softened, 8-10 minutes more.

Add salt, pepper, nutmeg, bay leaves, thyme, marjoram or oregano, stir in the tomato paste for a minute or so then add wine and scrape up all the drippings. Reduce wine by half, 2-3 minutes then stir in stock and bring to a boil. Reduce the heat to simmer and thicken sauce 1 hour to 1 1/2 hours, stirring occasionally to keep the sauce from sticking to the bottom of the pan. Add milk or cream and simmer while water comes to boil and the pasta cooks.

When you're ready to serve, bring large pot of water to a boil, salt water and cook pasta to al dente. Heads up: just before draining reserve 1 cup of starchy cooking water.

Drain the pasta and toss it back into the pot it was cooked in, along with the reserved cooking water, about a cup of grated cheese and a couple of handfuls of chopped parsley. Add half the pasta sauce and toss well to coat.

Serve the pasta in shallow bowls, topped with additional sauce. Pass the remaining cheese at the table.

Yields: 4 Servings