2day's recipe: Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

This recipe is a client favorite & one of our favorites.  Hope you Enjoy :-)

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice

Ingredients
3 3/4 cups water
2 oranges, zested
2 cups jasmine rice rinsed
2 tablespoons canola or safflower oil 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic crushed
1 medium yellow skinned onion sliced
1 red bell pepper seeded, quartered and sliced
1 cup shredded carrots store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas a couple of handfuls
Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy Tamari
3 tablespoons honey
1 -inch ginger root peeled and minced
1 clove garlic crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

Garnish:
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the bakin
2 to 3 tablespoons chopped cilantro leaves or flat-l for garnish
2 to 3 tablespoons chopped fresh basil leaves

Instructions
Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.

For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

Yields: 6 Servings

Recipe courtesy Rachael Ray

2day's recipe: Mexican Chicken Casserole

YUM!  Enjoy :-)

Mexican Chicken Casserole

Ingredients
1 cup fat-free less-sodium chicken broth
2 (4.5-ounce) cans chopped green chiles divided
1 3/4 pounds skinned boned chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated skim milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) tub-style light cream cheese (can use veggie)
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
Cooking spray
1/2 cup (2 ounces) shredded reduced-fat extra-sharp cheddar cheese
1 ounce tortilla chips crushed (about 6 chips)


Instructions
Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350°.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350° for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.


Yields: 6 Servings
Cooking Light, DECEMBER 1998

2day's recipe: All-In-One Spaghetti

Well, Happy Monday!  How about some comfort food for today??!!  Enjoy :-)

All-In-One Spaghetti

Ingredients
1 1/2 pound ground beef
1 large onion chopped
2 garlic cloves minced
1 (8-ounce) can tomato sauce
1 (6-ounce) can tomato paste
3 cups tomato juice (V-8)
1 cup water
1 teaspoon salt
1 teaspoon sugar
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
Dash of pepper
1 (7-ounce) package spaghetti uncooked
Grated Parmesan cheese
Garnish: fresh Italian parsley sprigs


Instructions
Cook first 3 ingredients in a Dutch oven, stirring until beef crumbles and is no longer pink; drain well. Return beef mixture to pan. Stir in tomato sauce and next 8 ingredients; bring to a boil. Cover, reduce heat, and simmer, stirring often, 30 minutes.

Add pasta; cover and simmer, stirring often, 20 minutes or until pasta is tender. Serve with cheese, and garnish, if desired.

Yields: 6 Servings
Southern Living, NOVEMBER 1998

Today' Recipe: Greek Pasta with Meatballs

I like this recipe.  It is just a little different then traditional meatballs and spaghetti.  I served it with a salad and garlic bread.  I warn you, it is filling.  Keep your portions smaller.  The orzo pasta is tricky.  We tend to think it is rice but it is a pasta so it fills you up quickly.  Enjoy :-)

Greek Pasta with Meatballs

his riff on spaghetti and meatballs uses rice-shaped pasta, ground lamb, and feta cheese.

Ingredients
2 cups hot cooked orzo
1/3 cup plain dry breadcrumbs
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
1 pound lean ground lamb or ground beef or ground turkey
1 garlic clove minced
2 tablespoons chopped fresh parsley divided
2 large egg whites
1 1/2 teaspoons olive oil
2 cups jarred marinara sauce
3/4 cup (3 ounces) crumbled feta cheese


Instructions

1. Preheat oven to 375°.

2. Cook orzo according to package directions; drain. Keep warm.


3. Combine breadcrumbs and next 6 ingredients (through garlic) in a medium bowl; stir in 1 1/2 tablespoons parsley. Add egg whites, stirring mixture until just combined. Shape mixture into 12 (1-inch) meatballs; cover and chill meatballs 5 minutes.

4. Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs to pan; cook 8 minutes, turning to brown on all sides. Drain well; wipe pan clean with paper towels. Return meatballs to pan. Spoon marinara sauce over meatballs; sprinkle with cheese. Bake at 375° for 11 minutes or until meatballs are done. Sprinkle with remaining 1 1/2 teaspoons parsley. Serve over orzo.





Yields: 4 Servings

Cooking Light, NOVEMBER 2009

2day's recipe: CHICKEN OR WHITE FISH PICCATA WITH SPINACH

Today's recipe is requested recipe.  I have fixed this piccata recipe with both chicken and fish and it is awesome.  The thing with piccata sauce is that it is a lemon wine sauce, so if you don't like lemon flavor, this is not the dish for you.  Adjusted the recipe how you like.. I add more shrooms and shallots.  Serve with garlic bread.  Enjoy:-)


CHICKEN OR WHITE FISH PICCATA WITH SPINACH


Ingredients
4 boneless chicken breasts pounded very thin or any mild white fish, like catfish, sole, flounder
Salt and freshly ground pepper
3 tablespoons olive oil
2 tablespoons butter
1/2 pound fresh mushrooms sliced or more if you like mushrooms
2 shallots, chopped
3 cloves garlic chopped
2 tablespoons capers rinsed and chopped
1/2 cup dry white wine
1/2 cup chicken broth
4 tablespoons fresh lemon juice and zest - 2 lemons
20 ounces fresh baby spinach large stems removed
Parmigiano-Reggiano cheese for garnish


Instructions

Season the chicken with salt and pepper on both sides. Heat 2 tablespoons oil in a very large nonstick skillet over medium-high heat. Add the chicken and brown 1 minute on each side. Make sure that your pan is hot enough so that the chicken will brown quickly and well in 1 minute per side or it will end up overcooked. I think that 30 seconds on high heat might be even better. Remove the chicken to a plate and keep warm.

In the same skillet, heat the remaining tablespoon of oil and the butter. Sauté the mushrooms, onions, garlic and capers for 5 minutes, then add the wine, broth and lemon juice. Heat through and adjust the seasoning, if necessary.

Divide the raw spinach among 4 dinner plates. Top each bed of spinach with a chicken breast then pour the mushroom sauce over everything. The warm sauce will wilt the spinach. Garnish with shaved Parmigiano-Reggiano.


Yields: 4 Servings
Inspired by one of Rachael Ray's Recipes

2day's recipe: Adobo Pork Tenderloin

Recipe time!  Here is a dish I cook for my clients.  WARNING: chipotle chiles, in adobo sauce are HOT!  I would stick to the recipe as is and not add any additional chilies or the sauce.  But that is just me!  I serve this with Roasted New Potatoes with Veggies (use the same veggies except the chiles and add others if you would like - mushrooms, EVOO, butter, s&P, a little honey on 425 for about 30-45 mins.  toss about every 15mins) Enjoy!

Adobo Pork Tenderloin

Spicy Rolled Pork Tenderloin filled with Chipotle Chili, Roasted Red Pepper and Parmesan Cheese

Servings: 4

1 pound(s) pork tenderloin, trimmed
1 7 oz. chipotle chile, in adobo sauce (you are using 1 chile & 1 tsp of sauce)
1/2 cup(s) green bell pepper, finely chopped
1/2 cup(s) roasted red pepper, chopped
2 tablespoon(s) Parmesan cheese
1 tablespoon(s) brown sugar
4 garlic cloves, minced



Directions:

1. Preheat oven to 375 degrees.

2. Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying pork flat. Slice each half
lengthwise, cutting to, but not through, other side; open flat. Place plastic wrap over pork; pound to an even
thickness using a meat mallet or rolling pin.


3. Remove 1 chile and 1 teaspoon sauce from can; reserve remaining chiles and sauce for another use. Finely chopchile. Combine chopped chile, 1 teaspoon sauce, and remaining ingredients in a small mixing bowl. Spread chilemixture over pork, leaving a 1/2-inch border around edges. Roll up pork, jelly roll fashion, starting with short side. Secure at 2-inch intervals with twine. Place pork on a baking sheet.


4. Bake at 375 degrees for 30 minutes or until a meat thermometer registers 160 degrees. Cover lightly with foil; let stand 5 minutes. Remove twine, and cut into 1/2-inch-thick slices.

2day's recipe: Herb and Garlic Crusted Halibut with Oven Baked Ratatouille

Happy Friday!  Today is fish Friday!  Enjoy :-)

Herb and Garlic Crusted Halibut with Oven Baked Ratatouille


Ingredients
Recipe source:  Hot Off the Grill with Bobby Flay

Herb and Garlic Crusted Halibut:
2 tablespoons chopped parsley
2 tablespoons chopped chives
2 tablespoons chopped chervil
2 tablespoons chopped tarragon
4 cloves chopped garlic
1 tablespoon chopped lemon zest
1/4 cup plus 2 tablespoons olive oil
1 1/2 cups fresh bread crumbs
4 halibut fillets (6-ounce)
Salt and pepper

Instructions
Brush each fillet with olive oil and season with salt and pepper, dredge, skin side down in the herb/bread mixture. Heat 2 tablespoons of the oil in a large saute pan until almost smoking. Add the fillets, crust-side down and saute until lightly golden brown, about 3 to 4 minutes. Reduce heat to medium, turn the fillets over and continue cooking until the fish is just cooked through, about 3 to 4 minutes more.

Ratatouille:
2 large red onions, thinly sliced
1/2 cup olive oil
6 cloves garlic, finely sliced
Salt and freshly ground pepper
2 teaspoons each, finely chopped, fresh thyme, rosemary, parsley, combined in a bowl
1 large eggplant, sliced 1/2-inch thick
2 zucchini, sliced 1/2-inch thick
2 red bell peppers, seeded and cut into eighths
2 yellow bell peppers, seeded and cut into eighths
5 plum tomatoes, cored and cut into 1-inch thick slices
Fresh parsley, for garnish

Preheat oven to 350 degrees F. In a medium casserole, make a layer of onions, drizzle with a few tablespoons of olive oil, season with salt and pepper and sprinkle with some of the herbs. Repeat with the remaining vegetables. Cover and bake in the oven for 1 to 1 1/2 hours, pressing down on the vegetables occasionally, until the vegetables are completely tender. Garnish with fresh parsley.

Per Serving (excluding unknown items): 650 Calories; 12g Fat (17.1% calories from fat); 91g Protein; 38g Carbohydrate; 2g Dietary Fiber; 131mg Cholesterol; 590mg Sodium. Exchanges: 2 Grain(Starch); 12 Lean Meat; 1 Vegetable; 1/2 Fat.

2day's recipe: Colleen's Slow Cooker Jambalaya

This dish is wonderful but I would advise reading the notes first before fixing it.  1 tsp of cayenne pepper is a lot!  If you like extra spicy then leave it and definately add the garlic!

Colleen's Slow Cooker Jambalaya

"This recipe came about from a lot of experimenting over the years. My family and friends like this version the best. Serve over cooked rice.

Ingredients
1 pound skinless boneless chicken breast halves - cut into 1 inch cubes
1 pound andouille sausage sliced
1 (28 ounce) can diced tomatoes with juice
1 large onion chopped
1 large green bell pepper chopped
1 cup chopped celery
1 cup chicken broth
2 teaspoons dried oregano
2 teaspoons dried parsley
2 teaspoons Cajun seasoning
1 teaspoon cayenne pepper
1/2 teaspoon dried thyme
1 pound frozen cooked shrimp without tails


Instructions

1.In a slow cooker, mix the chicken, sausage, tomatoes with juice, onion, green bell pepper, celery, and broth. Season with oregano, parsley, Cajun seasoning, cayenne pepper, and thyme.

2.Cover, and cook 7 to 8 hours on Low, or 3 to 4 hours on High. Stir in the shrimp during the last 30 minutes of cook time.

Serve over your favorite rice.   Yields: 12 Servings

sara's note - you can use this recipe in a pressure cooker as well.  I browned my chicken in a skillet and browned the sausage a little then added everything to PC.  High for 40 mins did the trick.  Do not forget to reduce your liquids since you are using a PC.

notes: Due to previous reviews about it being too runny, I drained the tomatoes (I used diced tomatoes with onion, celery, and green peppers). I omitted the pepper (my family doesn't like them), and added 4 or so cloves of sliced garlic (a must!). I used Tony Chachere's seasoning, and only 1/2 tsp. cayenne and I thought it was perfect, but some (like my mother-in-law who is very sensitive), might find it a big spicy (nothing a little sour cream on top won't fix :D). Finally, I planned on adding rice directly in the crock pot, but it turned out to actually be too dry (may be because it cooked for 9 1/2 hours), so I had to cook the rice separately, then stirred it in with about 1/2 cup of extra chicken broth. So easy, and so good!

Amount Per Serving Calories: 235
Total Fat: 13.6g
Cholesterol: 99mg

2day's recipe: Broiled Salmon with Sweet Pea, Sun-Dried Tomato, and Lemon Spaghetti

Happy, Happy Friday!  I'm so excited my sister-in-law (I consider her my sister), nieces and baby nephew are coming for the weekend.  I love to spend time with all of them.  McKenna, who is seven helps me in the kitchen.  We will be fixing Chicken stuffed with Spinach and Artichokes.  I believe I have posted the recipe on the blog before if you are interested in trying it out.  Cook with your kids!  If they don't like something, have them cook it.  It is amazing how it changes thier outlook.  I love it!
OK - about today's recipe, I usually cook fish on Friday's.  So, if the kids were not coming then I would be fixing this dish for us but my sister really doesn't like fish, so we are having pot roast.  YUM.  But Enjoy this recipe and have a wonderful weekend!

Broiled Salmon with Sweet Pea, Sun-Dried Tomato, and Lemon Spaghetti

Ingredients
1 pound spaghetti

1/2 cup extra-virgin olive oil plus extra for drizzling

1 cup diced red onion

3 cloves garlic sliced, plus 1 tablespoon minced

2 teaspoons lemon zest

1/2 teaspoon crushed red pepper flakes

1 cup tomato sauce

3/4 cup thinly sliced olive oil packed sun-dried tomatoes

1 cup frozen green peas

2 tablespoons olive oil

4 salmon fillets (6-ounce)

2 teaspoons Essence recipe follows

2 teaspoons fresh chopped oregano leaves

2 tablespoons fresh squeezed lemon juice

1/2 cup grated Parmesan plus more for garnish

2 tablespoons chopped fresh parsley leaves

Instructions
Adjust the oven rack to the top rung in the oven and preheat broiler.

Set a 6-quart pot with a pasta cooker insert over high heat, and fill with 1-gallon of water. Bring to a boil and add 2 tablespoons salt to the pot. Add the pasta to the pan and cook until al dente, about 8 to 10 minutes.



Meanwhile, heat a 14-inch skillet over medium-high heat, and add 1/4 cup of the olive oil to the pan. Once the oil is hot, add the onion and garlic to the pan and saute until the onions are translucent, about 3 to 4 minutes. Add the lemon zest, crushed red pepper flakes, tomato sauce and sun-dried tomatoes to the pan. Add about 1/2 cup of the pasta cooking water to the pan as well as the pasta and peas. Season with salt and cook, stirring often, until the pasta is fully cooked, and well dressed with the sauce. Reserve until the fish is cooked.

Line a half-sheet pan with aluminum foil and drizzle with the olive oil. Slice each salmon fillet into several 1/2-inch slices, and season with the Essence. Lay the salmon, shingled, in 4 portions on the sheet pan and sprinkle the oregano and lemon juice on top. Combine the remaining 1/4 cup of extra-virgin olive oil and minced garlic in a small bowl, and pour over the salmon. Set under the broiler and cook until the salmon is slightly caramelized on top, about 2 to 3 minutes. Remove from the oven, divide the pasta among 4 entree plates, sprinkle with the Parmesan and lay a portion of salmon atop each plate of pasta. Garnish with chopped parsley and more Parmesan if desired.



Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

Published by William and Morrow, 1993.

Per Serving (excluding unknown items): 3928 Calories; 167g Fat (38.5% calories from fat); 207g Protein; 394g Carbohydrate; 25g Dietary Fiber; 354mg Cholesterol; 2138mg Sodium. Exchanges: 24 Grain(Starch); 19 Lean Meat; 6 Vegetable; 0 Fruit; 27 Fat.

2day's: Anderson's House Taco Salad - very funny & my kind of recipe!

I LOVE people with a sense of humor and this recipe sounds like something I would do and my kind of friends!  I hope you ENJOY :-)

Anderson House Taco Salad


Ingredients and Instructions
A couple friends : Plenty of margaritas : Beer for the guys 2 lb Ground beef 1 pk Taco seasoning 8 oz Sharp cheddar cheese; shred 1/2 Head of lettuce; cut finely 2 Tomaotes; chopped up 1 Onion; chopped fine 1 Pace picante sauce, HOT 1 pt Sour cream 1 pk Unflavored taco chips -OR- : - Taco salad bowls - shells : - to be baked in oven Number one rule, invite friends over!!! Have a pitcher of margaritas made and the beer cold!! Once friends arrive, start the festivities. Put everyone to work. Brown the ground beef and drain; add the taco seasoning and water according to the packet directions. While doing this, have someone else chop the veggies and shred the cheese. If using the taco salad bowls, bake them in the oven. If using taco chips, smash them up. While working, pour margaritas and beers and take sips every now and then. Supply bowls to place all the ingredients in separately. When everything is done and ready to go, sit down at table. Make sure everyone has a beer or margarita!! Pass everything around and let everyone make their own mess (salad). One last important thing - the GUYS get clean up duty!!!

2day's recipe is for my friend Hope!

Sorry, I have been away from my blog for a couple of weeks.  I was on vacation and my laptop was involved in an accident while I was out trying to snow ski.  I'm happy to report my laptop is out of the hospital & ready to go back to work.  THANK GOD!!!  Honestly, being without it for one week was like having an arm missing.  VERY SAD, isn't it???!!!

Any way, today's recipe is for my patient friend, Hope.  She asked me for this recipe about a month ago and today is the first day I have been able to post it.  Sorry, Hope.  I hope you enjoy this and it is worth your wait.  If not, don't tell me!!! LOL :-)

Artichoke and Goat Cheese Stuffed Chicken

Tender chicken breasts filled with a lightly herbed goat cheese and artichoke stuffing.  I added spinach to the stuffing since I had some extra I needed to get rid of and I think I added some parmesan to the top of the chicken.  I remember putting some white wine in the sauce as well.  Which was just an excuse to open a bottle of white wine!!!  I served it with some angel hair and creamy pesto sauce.  You could do either a pesto or an alfredo with this and it would be perfect.  oh - add some sun-dried tomatoes or grape tomatoes if you like those.

Ingredients
3 teaspoon(s) olive oil (divided use)
3/4 cup(s) artichoke heart canned, (drained & chopped)
1/4 cup(s) shallot minced
2 ounce(s) Goat cheese crumbled (or Feta)
1 teaspoon(s) herbs de Provence dried, * (divided use)
1/4 teaspoon(s) salt (divided use)
1/4 teaspoon(s) black pepper (divided use)
2 teaspoon(s) parsley fresh, chopped (plus extra for garnish)
4 6oz. chicken breasts boneless, skinless, (fat not flat)
1 cup(s) chicken broth low-fat, reduced sodium
2 tablespoon(s) lemon juice fresh
2 teaspoon(s) cornstarch
lemon zest


Instructions

Heat 1/3 of the oil over medium heat using a nonstick pan. Add the shallots and artichoke hearts. Sauté about 4minutes. Remove to a bowl and cool. Stir in the cheese, parsley and ½ of the herbes de Provence, salt and pepper.

Cut a horizontal slit through the thickest part of the chicken breast, forming the largest pocket possible withoutcutting through the breasts or enlarging the slit too much. Divide the artichoke filling into 4 equal parts. Stuffas much of the filling as you can into each breast pocket. (About 2 tablespoons or more.) Try to arrange the filling so the slit in the pocket is as closed as possible.

Heat the remaining oil over medium heat in a large non stick pan or skillet. Add the chicken and season with the remaining salt and pepper. Sauté the chicken, turning once, until the chicken is just done. (Do not over cook.)

Remove chicken to a plate or bowl and cool.

To the pan that the chicken was cooked, add the chicken broth and the remaining herbes de Provence and bring to a

boil. Combine the lemon juice and cornstarch and whisk into the boiling broth. Cook until thickened. Remove from heat and allow to cool.  Serve chicken with sauce and lemon zest on top.

* Herbes de Provence can be made for this recipe by using a simple mixture of thyme (1 tablespoon), basil (1teaspoon) and rosemary (1/4 teaspoon).