Set2Cook4u - What's for Dinner tonight?

2day's recipe: Citrus Chicken over a bed of spinach

2011-10-04T15:57:00.000-04:00

This is a client favorite. I usually post my client menus on my facebook page and I was asked to post this recipe, here you go Hope.

Enjoy :-)

Citrus Chicken

Citrus chicken is a great go-to recipe to add juice and zest to ordinary chicken. The spicy sauce works equally well with fish or pork.

Ingredients

1/4 cup orange juice
1/2 teaspoon grated lime rind
2 tablespoons fresh lime juice
2 tablespoons chopped fresh thyme
2 teaspoons bottled minced garlic
1 teaspoon grated orange rind
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 pound skinless boneless chicken breast cutlets
1 tablespoon olive oil
Cooking spray
6 cups bagged prewashed baby spinach

InstructionsCombine first 8 ingredients in a small bowl, stirring well with a whisk. Pour 1/4 cup juice mixture into a large zip-top plastic bag. Add chicken to bag. Seal; let stand 5 minutes. Add oil to remaining juice mixture; stir well with a whisk.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove chicken from bag; discard marinade. Add chicken to pan; cook 4 minutes on each side or until done. Place 1 1/2 cups spinach on each of 4 plates. Divide chicken evenly among servings; top each serving with 1 tablespoon juice mixture.

Yields: 4 Servings

Source: Cooking Light OCTOBER 2006
Nutritional Information
Amount per serving

Calories: 183
Calories from fat: 24%
Fat: 4.9g
Saturated fat: 0.9g
Monounsaturated fat: 2.8g
Polyunsaturated fat: 0.7g
Protein: 27.4g
Carbohydrate: 7.1g
Fiber: 2.1g
Cholesterol: 66mg
Iron: 2.3mg
Sodium: 278mg
Calcium: 50mg

2day's recipe: Blue Cheese Stuffed Buffalo Chicken Meatballs

2011-09-02T09:28:00.001-04:00

One of my clients is on the Specific Carb Diet and I am really enjoying looking for recipes she and her family can enjoy. Here is one of her favorites. It is great for tailgating and different from traditional buffalo chicken wings.
Enjoy!

Blue Cheese Stuffed Buffalo Chicken Meatballs

Ingredients

1 pound ground chicken
1 large stalk celery finely minced
1 1/2 teaspoons red wine vinegar
1/2 - 1 tsp red chile flakes (depending on how spicy you like things)
1/3 cup almond meal/flour
About 1/3 cup crumbled blue cheese
3 tablespoons butter
3 tablespoons SCD legal hot sauce

InstructionsPreheat oven 450 F. Combine chicken, celery, vinegar, chile flakes, and almond meal/flour. Form meatballs, placing a few small blue cheese crumbles inside each one (see description above). Place meatballs about an inch apart in a large baking pan. Bake for 10 minutes and then rotate meatballs. Bake for another 10 minutes. While the meatballs are baking, in a medium saucepan over low heat, combine butter and hot sauce. Add the baked meatballs to the sauce in the saucepan and stir to coat. Serve hot/warm with celery sticks.

Yields: 18 meatballs

Read more: http://www.comfytummy.com/2011/02/04/bl

2day's recipe: Cajun-Spiced Pork Tenderloinwith Red Bean Salad

2011-09-01T07:49:00.000-04:00

Good morning!
I wanted to share one of our family favorite recipes. It is so delicious!
Enjoy :-)

Cajun-Spiced Pork Tenderloinwith Red Bean Salad

Straight from the Bayou! Pork rubbed in cajun spices and grilled until tender. Served with a warm red bean salad.

Ingredients

Salad
2 slices thick-cut bacon cut into 1/2-inch dice
2 tablespoons peanut or vegetable oil
1/2 cup 1/4-inch-diced yellow onion
1/2 cup 1/4-inch-diced celery
1/2 cup 1/4-inch-diced red bell pepper
1 can (12 oz) (16 ounces) red beans, rinsed
1 can (12 oz) (16 ounces) pinto beans, rinsed
2 tablespoons Creole or Dijon mustard
2 tablespoons granulated sugar
1 tablespoon cider vinegar
1/2 teaspoon Tabasco® sauce
1/4 teaspoon kosher salt
3 tablespoons finely chopped fresh Italian parsley
Rub
2 teaspoons finely chopped fresh thyme
1 -1/2 teaspoons kosher salt
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon paprika
1 teaspoon light brown sugar
3/4 teaspoon freshly ground black pepper
1/4 teaspoon ground cayenne pepper
2 pork tenderloins about 1 pound each, trimmed of silver skin
2 tablespoons Creole or Dijon mustard
Peanut or vegetable oil

Instructions1. In a 10-inch skillet over medium heat, cook the bacon with the oil for about 2 minutes, stirring occasionally. Add the onion and cook until it begins to turn translucent, 3 to 4 minutes, stirring occasionally. Add the celery and bell pepper and cook for an additional 2 to 3 minutes, stirring occasionally. Add the remaining salad ingredients, except the parsley, and mix well. Cook for about 5 minutes, stirring occasionally. Remove the skillet from the heat and let the salad cool to room temperature. Adjust the seasonings with salt, if needed. Garnish with the parsley just before serving.
2. In a small bowl mix the rub ingredients.
3. Coat the pork all over with the mustard. Season evenly with the rub, pressing the spices into the meat, and then lightly coat the tenderloins with oil. Let the pork sit at room temperature for 20 to 30 minutes before grilling.
4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
5. Brush the cooking grates clean. Grill the pork over direct medium heat, with the lid closed as much as possible, until the outsides are evenly seared, the centers are barely pink, and the internal temperature reaches 150°F, 15 to 20 minutes, turning every 5 minutes or so and swapping their positions as needed for even cooking. Remove the pork from the grill and let rest for 3 to 5 minutes before slicing on the bias. Serve warm with the salad.

Yields: 6

Weber's Charcoal Grilling™ by Jamie Purviance

2day's recipe: Fried Tomato Sandwich

2011-06-17T09:09:00.001-04:00

Today's post is for all those juicy, delicious fresh tomatoes that you are getting from your garden or the farmer's market. Wow, is this good. This is one of those recipes you can change, like using a flavored cream cheese or different herbs.
Enjoy :-)

Fried Tomato Sandwich

great for summer!

Ingredients

4 thick Fresh tomato slices
1 8oz Cream cheese softened
1/2 cup Fresh herbs (basil or parsley or both) chopped
1 tablespoon Garlic minced
1/2 cup Flour
1/2 cup panko
1 Egg
1 teaspoon Milk
3 tablespoon Butter
1/4 teaspoon Salt and freshly ground pepper

InstructionsUse a big tomato, like beefsteak. Get 4 slices out of the tomato. You want them thick.
Mix your garlic, salt & pepper and fresh chopped herbs together with your softened cream cheese. You can use a mixer to get it incorporated.
Melt your butter in a skillet on med to med-high.
Get 3 plates and make your dredging ingredients. (flour, egg & milk & panko) Put each ingredient in a separate dish.
Take one tomato slice, top with cream cheese mix and top with 2nd tomato slice. This is your sandwich.
Dredge the sandwich in flour, then egg wash, then panko. Press the panko in the slice.
Place in skillet.
Cook about 3-5mins on each side. You are just getting it golden brown.
Repeat with the second sandwich.
You are going to need a fork!

2day's recipe: Cilantro Lime Shrimp

2011-04-10T19:16:00.002-04:00

Here is another yummy recipe!

Cilantro Lime Shrimp

The smell of the shrimp cooking will make your guests run for the kitchen! The marinade makes the shrimp spicy and delicious; serve them hot from the skillet for best results.
If you like, serve the shrimp as a main course over rice with a green vegetable or salad on the side.

Ingredients

1/4 cup orange marmalade
1/2 cup fresh lime juice
3 large garlic cloves minced
1/2 cup finely chopped fresh cilantro
3 tablespoons olive oil
1 tablespoon low-sodium soy sauce
1/4 teaspoon dried hot red pepper flakes (more if you like it hot)
1 pound large shrimp (about 24), uncooked, shelled and deveined

Instructions1. In a small bowl combine the marmalade, lime juice, minced garlic, cilantro, 2 tablespoons of the olive oil, soy sauce, red pepper flakes and 1 teaspoon salt. Whisk until well combined. Pour about 1/3 cup of the sauce in a separate bowl and set aside to use as a finishing sauce with the cooked shrimp.

2. Place the shrimp in a large plastic sealable bag or in a glass bowl and add the remaining sauce. Toss well so all shrimp are coated and refrigerate for 45 minutes. (If you’re in a hurry, marinate at room temperature for 15 minutes.)

2day's recipe: Pork Chops with Pepper Jelly Sauce

2011-03-27T11:44:00.001-04:00

For those of you that don't know it I was raised in the south, eastern NC to be exact. I was lucky enough to be around a lot of great cooks and farming. My great grandparents practically lived off their land. It was so cool because I had a city mouse grandmother and a country mouse grandmother. Very different, but sometimes the same.

Like, a staple in country mouse's kitchen was Pepper Jelly. Now, if you have never tried pepper jelly, you need to find it and give it try. In country mouse's kitchen, hot peppers were every where, in everything like our famous pepper vinegar for BBQ here in the south and even as decoration in the kitchen.

Pepper jelly was in also in city mouse's kitchen, just used differently. Like at a casual bridge game... served over cream cheese.. OMG! It is the best thing ever! I love it.

I have been looking for ways in cooking to use more pepper jelly. I thought I would share a recipe today that uses pepper jelly and wine, two of my favorite staples in my kitchen.
Enjoy!

Pork Chops With Pepper Jelly Sauce

Ingredients

4 (3/4-inch-thick) bone-in pork loin chops (about 2 1/4 lb.)
1 teaspoon salt
3/4 teaspoon freshly ground pepper
3 tablespoons butter divided
3 tablespoons olive oil
1 tablespoon all-purpose flour
1 large jalapeño pepper seeded and minced
1/3 cup dry white wine
1 cup chicken broth
1/2 cup red pepper jelly

Instructions1. Sprinkle pork with salt and pepper. Melt 1 Tbsp. butter with oil in a 12-inch cast-iron skillet over medium-high heat. Add pork chops, and cook 8 minutes; turn and cook 10 minutes or until a meat thermometer inserted into thickest portion registers 150°. Remove from skillet, and keep warm.
2. Add flour and jalapeño to skillet. Cook, stirring constantly, 1 to 2 minutes or until flour is golden brown. Add wine, stirring to loosen particles from bottom of skillet; cook 1 minute or until almost completely reduced.
3. Add chicken broth, and cook 2 to 3 minutes or until mixture begins to thicken. Whisk in pepper jelly until melted and smooth. Cook 3 to 4 minutes or until thickened. Remove from heat. Stir in remaining 2 Tbsp. butter. Season with salt and freshly ground pepper to taste. Return pork to skillet; turn to coat. Serve pork with sauce.

Yields: 4 Servings
Source - I believe this came from Southern Living (of course!)

2day's recipe: Beer-Braised Beef with Italian Salsa Verde- delicious!

2011-01-11T08:03:00.000-05:00

I don't know about your house but in several households I work with I find that someone is a meat and potatoes person and really doesn't care to much for anything else. I have to say, I love meat and potatoes but I also like everything else. I'm sharing one of my favorite dishes that will satify the meat and potato lover & add a little something extra for the more diverse eater in the household. It is simply delicious, trust me. I serve the beef over mashed potatoes and serve crusty bread with this.
Enjoy :-)

Beer-Braised Beef with Italian Salsa Verde

Outstanding
This meat dish is a specialty at Simpatica Dining Hall. You can prepare and refrigerate the salsa verde up to two weeks in advance. It's good with chicken or fish, too, or simply atop grilled bread as an appetizer. Serve the beef and salsa over mashed potatoes instead of toasted bread, if desired.

Ingredients
Salsa Verde:
1 cup chopped fresh mint
2/3 cup chopped fresh dill
1/3 cup chopped fresh flat-leaf parsley
1/4 cup finely chopped shallots
1 tablespoon chopped capers
3 tablespoons extravirgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Beef:
2 pounds boneless chuck roast trimmed, cut into 3-inch cubes or larger roast
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1 teaspoon olive oil
3 cups vertically sliced onion (about 1 large)
1 cup fat-free less-sodium beef broth
1 (12-ounce) can Guinness Stout or dark stout beer like Bad Penny made in Raleigh!
Remaining ingredient:
1 (16-ounce) loaf Italian bread cut into 16 (1-ounce) slices, toasted

Instructions
Preheat oven to 350°.

To prepare salsa, combine first 8 ingredients in a small bowl. Cover and refrigerate.

To prepare beef, sprinkle beef with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef; cook 5 minutes or until browned. Remove from pan.

Add 1 teaspoon oil and onion to pan. Reduce heat, and cook 12 minutes or until golden brown, stirring occasionally.

Return beef to pan. Add broth and beer; bring to a boil. Cover, reduce heat, and simmer 1 hour and 30 minutes or until tender. Remove beef from pan; shred with 2 forks. Return beef to pan; stir. Spoon 1/4 cup beef mixture over each bread slice; top each with 1 1/2 tablespoons salsa.

Yields: 8 Servings

Source: Katherine Cole, Cooking Light, DECEMBER 2006

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

2010-12-31T08:04:00.000-05:00

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!

2010-12-22T07:51:00.000-05:00

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!

2010-12-17T07:35:00.000-05:00

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

2010-12-07T06:45:00.000-05:00

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

2010-12-06T06:51:00.000-05:00

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

2010-12-03T09:45:00.000-05:00

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

2010-12-01T08:39:00.000-05:00

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

2010-11-23T07:55:00.000-05:00

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!

2010-11-22T14:03:00.001-05:00

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

2010-11-19T16:45:00.000-05:00

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

2010-11-16T08:38:00.000-05:00

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

2010-11-15T07:06:00.000-05:00

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

2010-11-09T07:28:00.000-05:00

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

2010-11-08T07:14:00.000-05:00

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

2010-11-05T06:50:00.000-04:00

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

2010-11-04T07:31:00.000-04:00

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

2010-11-03T09:36:00.001-04:00

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

2010-11-02T09:12:00.000-04:00

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

2010-11-01T10:08:00.000-04:00

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

2010-10-29T09:34:00.000-04:00

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

2010-10-28T09:09:00.000-04:00

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

2010-10-27T10:10:00.000-04:00

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

2010-10-12T09:42:00.001-04:00

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

2010-10-11T07:57:00.000-04:00

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

2010-10-07T08:15:00.000-04:00

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

2010-10-06T07:41:00.000-04:00

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

2010-10-04T09:01:00.000-04:00

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

2010-10-01T08:09:00.000-04:00

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

2010-09-30T08:24:00.000-04:00

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

2010-09-29T16:44:00.000-04:00

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

2010-09-28T16:05:00.000-04:00

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

2010-09-16T08:05:00.000-04:00

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

2010-09-15T08:00:00.000-04:00

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!!

2010-09-14T08:02:00.000-04:00

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

2010-09-10T08:24:00.001-04:00

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

2010-09-09T07:58:00.000-04:00

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

2010-09-07T11:46:00.000-04:00

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

2day's recipe: Orange-Maple Marinated Pork Loin

2010-08-31T16:07:00.000-04:00

Enjoy :-)
Orange-Maple Marinated Pork Loin

Outstanding
Tangy mustard and soy sauce balance the sweetness of fresh orange juice and maple syrup in this versatile marinade. It's also good with chicken or salmon. Adding water to the pan prevents the juices from burning on the bottom of the roaster.

Ingredients
2 teaspoons grated orange rind
1 1/3 cups fresh orange juice (about 3 oranges)
2/3 cup maple syrup
3 tablespoons stone-ground mustard
2 1/2 tablespoons chopped fresh basil
2 1/2 tablespoons low-sodium soy sauce
3/4 teaspoon freshly ground black pepper
4 garlic cloves minced
3 1/2 pounds boneless pork loin trimmed
Cooking spray
1/2 teaspoon salt

Instructions
Combine first 8 ingredients in a bowl, stirring well with a whisk. Combine 2 cups orange mixture and pork in a zip-top plastic bag; seal. (Reserve remaining orange mixture for another use.) Marinate pork in refrigerator 8 hours, turning bag occasionally.

Preheat oven to 350º.

Remove pork from bag, reserving marinade. Place marinade in a large saucepan; bring to a boil. Reduce heat; cook until reduced to 1 cup, stirring occasionally (about 20 minutes).

Place pork on a rack coated with cooking spray, and place rack in a shallow roasting pan. Sprinkle pork with salt. Bake pork at 350º for 1 hour, basting occasionally with reduced marinade. Carefully pour 1/2 cup water into bottom of pan (do not remove pan from oven). Bake an additional 45 minutes or until a thermometer registers 160º (slightly pink), basting occasionally with marinade. Discard remaining marinade. Remove pork from oven. Cover with foil, and let stand for 10 minutes before slicing.

Yields: 12 Servings

Cooking Light, DECEMBER 2005

2day's recipe: Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat

2010-08-30T09:18:00.000-04:00

Happy Monday! Today's recipe is really good. Don't worry, all the ingredients listed are for the whole meal not just an entree. Read through the recipe a couple of times, it helps you to visualize what you are fixing. It's in my favorites file for our family.
Enjoy :-)

Crimini Ragu with Spinach Crostini and Chicken Ragu with Whole Wheat

Ingredients
1 pound whole-wheat or whole-grain rigatoni or other shor
1 loaf crusty bread bakery sliced (baguette or ciabatta)
1 pound crimini mushrooms wiped clean
5 tablespoons extra-virgin olive oil
5 to 6 cloves garlic peeled
1/4 pound pancetta a couple thick slices, finely diced
1 1/2 pound chicken thighs chopped into small bite-sized pieces or chicken breasts
1 medium to large onion chopped
1 carrot, peeled
2 to 3 sprigs fresh rosemary leaves stripped and finely chopped
1 bay leaf
Salt and pepper
1/2 cup Marsala a couple glugs
1 (28-ounce) can tomatoes (recommended: San Marzano)
Couple handfuls fresh baby spinach
Few grates nutmeg or a pinch of ground
1/4 cup aged balsamic vinegar
Splash heavy cream
Grated Parmigiano-Reggiano
Handful basil leaves

Instructions

Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
Heat oven to 350 degrees F.
Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.

Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add 3 to 4 large cloves garlic, grated or finely chopped

While mushrooms cook, begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and a couple of cloves of garlic, grated or finely chopped. Season with salt and pepper and cook until vegetables are soft.

Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.

When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg, stir in vinegar then a splash of cream. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.

Toss the pasta with the chicken ragu and cheese. Garnish with some torn basil and serve immediately.

Yields: 4 Servings

Rachael Ray, 2008

2day's recipe: Chicken with Pomegranate-Sake Poached Raisins

2010-08-24T09:01:00.000-04:00

Today's recipe is a client favorite. It is also a Cooking Light recipe. It is surprisely easy and quick. Some tips if you don't like raisins, use cherries. If you don't want a huge bottle of Pomegranate juice, look in the OJ section and see if they have a little bottle. You can use the Pomegrante-Blueberry juice. Sake is pretty easy to find - check the wine section, Lowe's Foods carries it. You can serve this with your favorite rice and a green veggie, even a salad with berries, blue cheese and walnuts. ENJOY :-)

Chicken with Pomegranate-Sake Poached Raisins

Most of the sake's alcohol content will evaporate during cooking, but stirring an extra tablespoon of sake into the finished sauce enhances the dish without overpowering it.

Ingredients
4 (6-ounce) skinless boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon ground red pepper
Cooking spray
1/2 cup plus 1 tablespoon sake (rice wine), divided
1/2 cup pomegranate-cherry juice
1/2 cup raisins or dried sweet cherries

Instructions
1. Sprinkle both sides of chicken with salt and red pepper, rubbing to evenly distribute spices. Coat chicken with cooking spray.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray; add chicken. Cook 4 minutes on each side or until browned; add 1/2 cup sake, juice, and raisins. Cover and cook 6 minutes or until chicken is done. Uncover and transfer chicken to individual plates. Cook raisin mixture, stirring constantly, 2 to 3 minutes or until liquid almost evaporates.

3. Remove pan from heat; stir in 1 tablespoon sake. Spoon raisin sauce evenly over chicken.

Yields: 4 Servings

Cooking Light Fresh Food Fast, Oxmoor House, APRIL
notes: Nutritional Information serving size: 1 chicken breast half and 2 tablespoons raisin sauce)

Calories: 280 (7% from fat)
Fat: 2g (sat 0.6g,mono 0.5g,poly 0.5g)
Protein: 39.9g
Carbohydrate: 19.2g
Fiber: 0.7g
Cholesterol: 99mg
Iron: 1.6mg
Sodium: 265mg
Calcium: 28mg

2day's recipe: Coffee-Sauced Rump Roast

2010-08-23T07:53:00.000-04:00

Happy Monday! I thought I would post a crock-pot recipe at the beginning of the week in case you need help later this week with dinner. Before I had a Keurig coffee maker (which is a single cup brewer - LOVE it) I ALWAYS had coffee left in the pot. I loved using the extra coffee in cooking. Here is a similar recipe to one of the ways I used up my extra leftover coffee. I did add more veggies to the pot, like carrots, more onions & mushrooms and peas (don't add the peas right away, add about 5mins before serving and put the shrooms on top of everything in the am). Enjoy!

Coffee-Sauced Rump Roast

Ingredients
3 pounds beef rump roast - (to 4 lbs) (or use a similar lean cut)
1 cup flour
1 teaspoon garlic powder
1 teaspoon freshly-ground black pepper
1 teaspoon salt
1 tablespoon olive oil
3 cup strong black coffee
2 tablespoon red wine vinegar
1 can 98% fat-free cream of mushroom soup
1 medium onion chopped

Instructions
Dredge roast in flour, garlic powder, salt and pepper, then brown on all sides in large skillet in hot olive oil. (You can skip browning, but it adds flavor and helps thicken.)

Combine remaining ingredients in crock pot. Add browned roast, turning to coat with liquids. Cover and cook on LOW for 8 to 10 hours.

2day's recipe: IGT Chicken Alfredo Lite

2010-08-19T07:51:00.002-04:00

How about a light recipe today?
Enjoy :-)

IGT Chicken Alfredo Lite

Savory Sauteed Chicken in a Light, Creamy Cheese Sauce with Mushrooms and Roma Tomatoes

Ingredients
3 tablespoon(s) butter unsalted
2 garlic clove
1 tablespoon(s) Italian seasoning or more if you lik
5 6oz. chicken breast boneless, skinless cubed
1 small onion diced
1 16oz. mushroom fresh sliced
3 tablespoon(s) flour
1/2 teaspoon(s) salt
1/2 teaspoon(s) white pepper
1 1/2 cup(s) half and half fat free
1/3 cup(s) Parmesan cheese grated
3/4 cup(s) Colby-Jack cheese
1 15oz. can (s) diced tomatoes drained

Instructions
1. Cook pasta, cube chicken, dice onion.
2. In a large skillet over medium heat combine chicken, 1 T butter, Italian seasoning and garlic. Cook
until no longer pink. Remove and set aside.
3. Melt 2 T butter in the skillet. Saute onion, 2 T garlic and mushrooms until onions are soft.
4. Stir in flour, s&p and cook 2 minutes. Slowly add half and half, stirring until smooth and creamy.
5. Stir in cheeses until melted then add chicken and tomatoes. Serve over pasta of your choice or rice.

Yields: 4 Servings

2day's recipe: Pan-Roasted Chicken with Mushrooms and Rosemary

2010-08-18T08:30:00.000-04:00

This is one of my favorite ways to eat chicken, with mushrooms and fresh rosemary. Simple and elegant. Enjoy :-)
oh - NOTE - this recipe is simlar to what I use but this recipe is for 1 serving only - be sure to double it, etc. depending on the number of folks you are serving...

Pan-Roasted Chicken with Mushrooms and Rosemary

Ingredients
Show: Food 911

1 boneless chicken breast with wing attached (6-ounce) with skin
Kosher salt and freshly ground black pepper
2 tablespoons extra-virgin olive oil
5 fresh white mushrooms halved
2 shallots halved
2 sprigs fresh rosemary
1/4 cup water
1/2 lemon juiced ( I always zest my lemons too)

Instructions
Preheat the oven to 350 degrees F.

Season the chicken on both sides with a generous amount of salt and pepper. Place a cast-iron or regular ovenproof skillet on the stove over medium heat. Drizzle the pan with the oil and lay the chicken in the hot fat, skin-side down. Cook for about 5 minutes until the skin begins to set and crisp. Throw in the mushrooms, shallots, and rosemary. Stick the whole thing in the hot oven and roast for 15 minutes until the chicken is cooked, and the mushrooms and shallots are soft and roasted.

The last thing to make is a quick sauce using the flavors left in the bottom of the skillet. Take all the stuff out of the pan and arrange on a dinner plate to keep warm while preparing the pan sauce. Pour out all but 1 tablespoon of the rendered chicken fat and return the skillet to the stovetop. Stir in the water and lemon juice and cook over medium heat, scraping up the flavors with a wooden spoon. Cook the liquid down to a syrup, about 5 minutes. Drizzle the pan sauce over the dish, season with salt and pepper.

Per Serving (excluding unknown items): 263 Calories; 27g Fat (88.3% calories from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 6mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 5 1/2 Fat.

Yields: 1 Serving

2day's recipe: Jerk Pork Tenderloin with Pineapple-Plum Relish

2010-08-17T08:17:00.000-04:00

I'm back! I think I have my life back and organized since having to be out of the house for 10 days. No internet was tough but my smartphone helped me to keep in touch. Here is a wonderful recipe for you to try. I like collards with it to add a little tartness to the dish. A hint: if you have a pressure cooker, use it for cooking collards. It keeps the smell down and cooks the collards perfect.
Enjoy friends! :-)

Jerk Pork Tenderloin with Pineapple-Plum Relish

Jerk seasoning is characteristically sweet and spicy. Habanero peppers crank up the heat; if you prefer, use a milder pepper, such as jalapeño. The sweet-tartness of the relish complements the spicy flavors.

Ingredients
PORK:
1 1/2 cups chopped green onions
1/4 cup red wine vinegar
3 tablespoons brown sugar
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons low-sodium soy sauce
1 teaspoon salt
1 teaspoon ground allspice
3/4 teaspoon dried thyme
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 garlic cloves peeled
1 habanero pepper
2 (1-pound) pork tenderloins trimmed
Cooking spray
RELISH:
2 cups finely chopped pineapple
3/4 cup finely chopped ripe plum (about 3 medium)
2 tablespoons chopped fresh mint
1 tablespoon cider vinegar
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon low-sodium soy sauce

Instructions
To prepare pork, combine first 13 ingredients in a blender; process until smooth. Place green onion mixture in a large zip-top bag. Add pork to bag; seal. Marinate in refrigerator 8 hours or overnight, turning occasionally.

Prepare grill.

Remove pork from bag; discard marinade. Place pork on a grill rack coated with cooking spray; grill 23 minutes or until a thermometer registers 155° or until desired degree of doneness. Let pork stand 10 minutes. Slice pork into 1/2-inch-thick slices.

To prepare relish, combine pineapple and remaining ingredients in a bowl, stirring well. Serve with pork.

Yields: 8 Servings
David Bonom, Cooking Light, JUNE 2007

2day's recipe: Buttered-Toast Swiss Patty Burgers

2010-07-28T09:03:00.000-04:00

I have a small confession, I am a meat eating freak! I love a great steak, roast, or hamburger. Honestly, I couldn't do without. It is just the way God made me, I love her!!! Any way, here is a really yummy recipe for a big, fat, juicy hamburger.
Enjoy :-)

Buttered-Toast Swiss Patty Burgers

Onions add a silky touch to this humble yet satisfying burger. (note from Sara - I would add mushrooms to this burger, well I did)

Ingredients
3 tablespoons butter 2 tablespoons softened
1 large onion chopped
2 pinches ground thyme
Salt and pepper
1 1/2 pounds ground beef sirloin
1 tablespoon Worcestershire sauce
1 1/2 teaspoons extra-virgin olive oil (EVOO)
4 thin slices Swiss cheese such as emmentaler
8 slices sandwich bread
1 tablespoon Dijon mustard
A splash chicken stock or water
1 tablespoon finely chopped flat-leaf parsley

Instructions
1.In a medium skillet, melt 1 tablespoon butter over medium-low heat. Add the onion and thyme, season with salt and pepper and cook until the onion is browned, about 20 minutes.

2.While the onion is cooking, in a large bowl, combine the sirloin and Worcestershire; season with salt and pepper. Form into 4 patties, making a depression at the center for even cooking. In a nonstick skillet, heat the EVOO, 1/2 turn of the pan, over medium-high heat until smoking. Add the patties and cook, turning once, for 6 to 8 minutes for medium. During the last minute of cooking, top the burgers with the cheese.

3.Toast the bread, then spread with the 2 tablespoons softened butter.

4.Stir the mustard and chicken stock into the onions. Stir in the parsley, then remove from the heat.

5.Place a beef patty on each of 4 buttered toasts; top with some of the onions and another buttered toast slice.

Yields: 4 Servings
source - Rachael Ray

2day's recipe: Cajun Shrimp and Andouille Alfredo Sauce Over Pasta

2010-07-27T07:55:00.000-04:00

I do enjoy Southern Living & Cooking Light's recipes. However, I usually change every recipe I use, to fit my taste or my clients food preferences. Here is a recipe from Southern Living. YUM! Enjoy :-)

Cajun Shrimp and Andouille Alfredo Sauce Over Pasta

Outstanding
Fettuccine topped with creamy and rich Cajun shrimp and Andouille alfredo sauce makes a hearty meal perfect for entertaining.

Ingredients

1 pound unpeeled medium-size fresh shrimp
1 (12-ounce) package fettuccine
1/2 pound Andouille sausage chopped
1/2 cup butter or margarine
1 medium onion chopped
1 small green bell pepper chopped
4 celery ribs chopped (about 1 cup)
4 garlic cloves minced
1 1/2 tablespoons salt-free Cajun seasoning
3 tablespoons all-purpose flour
2 cups chicken broth
1 1/2 cups heavy cream
6 ounces pasteurized prepared cheese product cubed
3/4 cup chopped green onions
1/3 cup grated Parmesan cheese
3 tablespoons chopped fresh parsley

InstructionsPeel shrimp, and devein, if desired. Set aside.

Prepare fettuccine according to package directions; drain pasta, and set aside.

Cook sausage in a large Dutch oven over medium heat 10 minutes or until browned; remove sausage, and drain, reserving 1 tablespoon drippings in Dutch oven. Set sausage aside.

Melt butter in drippings in Dutch oven over medium heat. Add shrimp, and cook 5 minutes or just until shrimp turn pink. Remove shrimp, and keep warm.

Add onion and next 3 ingredients; cook, stirring constantly, over medium heat 10 minutes. Stir in Cajun seasoning and flour. Cook over medium heat, 1 minute, stirring constantly. Gradually stir in chicken broth. Bring to a boil over medium-high heat, stirring occasionally. Boil 1 minute. Reduce heat to medium-low, and stir in heavy cream; cook over medium-low heat 8 minutes or until mixture simmers. Add pasteurized cheese cubes, sausage, and shrimp, stirring until cheese melts.

Stir in chopped green onions, Parmesan cheese, and chopped fresh parsley. Serve over hot cooked fettuccine.

Yields: 6 Servings

Southern Living, MARCH 2005
notes: Note: For testing purposes only, we used Velveeta for pasteurized prepared cheese product. Freeze shrimp and andouille pasta in 3 (8 1/4- x 5 1/4- x 1-inch) disposable foil pans covered with aluminum foil. Place in zip-top plastic freezer bags. Freeze up to 1 month, if desired. Remove from freezer bag, and bake, covered, at 350° for 1 hour and 15 minutes. Or thaw in refrigerator overnight, and bake, covered, at 350° for 45 minutes. Each pan contains about two servings.

Kitchen Notes
Substitute 3 cups chopped cooked chicken for shrimp. While the fettuccine cooks, start the sausage.

2day's recipe: for Chad, Beer Can Chicken with Beer and Molasses Bbq Sauce

2010-07-26T09:05:00.001-04:00

Today's recipe if for my friend, Chad. I was so lucky to have Chad and his lovely wife over for dinner with some other friends and we had beer butt chicken and lots of other fresh summer veggies. This is my favorite way to cook chicken. The beer or soda keep the chicken so moist. You can mix this recipe up by changing the spices and the can of liquid. Like using butter and citrus and rosemary... so good.. with a can of Mt. Dew instead of beer.
A couple of tips - use a deep dish pie pan to put the chicken in and place it on the grill grates. Pour half of the can in the bottom of the pan and leave the other half in the can. Make sure you add more liquid if needed, it usually does. Put spices and your fat (butter or olive oil) under the skin of the chicken. Stuff the cavity with lemon halves or any other citrus fruits you use, rosemary or other herbs down the neck.

I have included a recipe for BBQ chicken done this way BUT remember this recipe can be all yours to change it up. If you have a favorite BBQ sauce, use it and cut down on the prep time. Also, I think it usually takes about 1 1/2 hours for a 5.5lb chicken, so make sure the chicken is cooked through.
Most important - Enjoy!

Beer Can Chicken with Beer and Molasses Bbq Sauce

Beer Can Chicken:
1 can good quality, beer
1 pounds roaster chicken (1 to 2)
Salt
Pepper
Garlic powder
Molasses BBQ sauce recipe follows

Instructions
Rinse chicken thoroughly. Season inside and outside with salt, pepper, and garlic. Using can opener, open beer can. Place chicken upright on can, so can is inside chicken cavity. Place on a roasting pan and roast in a preheated 350 oven for 50 to 60 minutes or internal temperature of 150 degrees F. Glaze with BBQ sauce and finish cooking on grill.

Beer and Molasses BBQ Glaze:
1 1/4 quarts chili sauce
1 1/2 pints molasses
1 1/2 pints light beer
8 tablespoons Dijon mustard
8 tablespoon chili powder
2 1/2 tablespoons soy sauce
2 1/2 tablespoons crystal hot Louisiana sauce
5 tablespoons lemon juice
1 1/3 tablespoons liquid smoke

Combine all ingredients in sauce pot and simmer until reduced by 1/3 of the original volume. Cool completely and pack for transport.

Yield: 2 quarts

2day's recipe: Feta-Spinach Salmon Roast

2010-07-23T08:51:00.001-04:00

Normally on Friday's we do fish but we are blessed with a household of family that don't like fish, so you guys have my fish for me today.
Enjoy :-)

Feta-Spinach Salmon Roast

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

Instructions
Preheat the oven to 350 F degrees.

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

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

Yields: 2 Servings

2day's recipe: Roasted Chicken with Lemons and Thyme

2010-07-20T08:06:00.000-04:00

Today's recipe is a nice recipe for summer. Anything with lemons reminds me, it is summer! You can change this recipe by doing this as a beer butt recipe instead of the oven if you would like. I really like the idea of cooking outside during these 100 temp days. Why heat the kitchen up??!!! Remember - your grill can cook things like an oven! Use it! stay cool friends
Enjoy :-)

Roasted Chicken with Lemons and Thyme

Paprika, lemon, and thyme lend this simple roast chicken traditional Sephardic flavor. Substitute oregano for thyme, if desired. Garnish with fresh lemon slices or roasted lemon wedges. (To roast, add lemons to the roasting rack during the last 20 minutes of the cooking time.)

Ingredients
1 (6-pound) roasting chicken
2 teaspoons Hungarian paprika
2 tablespoons chopped fresh thyme divided
1 teaspoon salt divided
1 teaspoon freshly ground black pepper divided
2 lemons, divided
Cooking spray
1 teaspoon olive oil
2 tablespoons all-purpose flour
1/2 cup dry white wine (such as sauvignon blanc)
1 cup fat-free less-sodium chicken broth
1 tablespoon fresh lemon juice
2 teaspoons sugar
Lemon slices
Thyme sprigs

Instructions
Preheat oven to 425°.

Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Combine the paprika, 1 tablespoon thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rub under loosened skin. Thinly slice 1 lemon; arrange slices under loosened skin. Cut remaining lemon into quarters. Place lemon quarters inside chicken cavity. Add the remaining 1 tablespoon thyme to chicken cavity.

Place chicken on the rack of a broiler pan or roasting pan coated with cooking spray. Brush oil over skin. Cover chicken with aluminum foil. Bake at 425° for 30 minutes. Uncover and bake 50 minutes or until an instant-read thermometer inserted into thigh registers 165°. Transfer chicken to a cutting board; cover with foil, and let stand 15 minutes before carving.

Place a zip-top plastic bag in a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into measuring cup, stopping before fat layer reaches opening; discard fat. Place pan on stove top over medium heat. Sprinkle flour into pan. Add wine; bring to a boil, stirring constantly with a whisk. Add drippings, broth, juice, sugar, remaining 3/4 teaspoon pepper, and remaining 1/2 teaspoon salt to pan, stirring constantly with a whisk until slightly thickened. Remove from heat.

Remove skin and lemon slices from chicken, and remove lemon wedges from cavity; discard. Carve chicken, and arrange on a serving platter. Serve with gravy. Garnish with additional lemon slices and thyme sprigs, if desired.

2day's recipe: Sara's Spinach Chicken and Peppers

2010-07-15T09:44:00.001-04:00

My family is rolling in tomorrow night and my nephew loves bell peppers. He eats them like apples, so I was thinking about dinner... we need something with bell peppers. Answer - my spinach and pepper chicken recipe. I love it. You can kick up the heat by adding jalapenos or leaving them out for a milder taste for a 2yr, like Culter. Enjoy with a salad and good garlic bread! For the adults - a nice glass of red wine!

Sara's Spinach Chicken and Peppers

Ingredients
1 box of spaghetti noodles or angel hair
2 Tablespoons of Olive Oil or cooking spray
4 boneless, skinless chicken breasts
2 Tablespoons of Italian seasoning
2 jars of the Classico Spinach and Cheese pasta sauce
Frozen spinach
1 bag of the frozen bell peppers (has yellow, red and orange peppers) or fresh bell peppers
1 med onion sliced
8 ounces package of sliced mushrooms
1 15oz can of diced tomatoes (can have spices in it like Basil, Oregano)
1 Tablespoon of minced garlic
2 cups or more of shredded mozzarella cheese or Italian
salt and pepper to taste

Instructions

Cook spaghetti noodles according to package instructions.

Meanwhile, Heat the olive oil in a deep skillet. You want to be able to add the pasta sauce to this skillet later, so use what you normally fix spaghetti sauce in.

Salt and pepper chicken and add the Italian seasoning to the chicken. Set aside.

Heat oil on med-high in your deep skillet or big sauce pan and add onion. Cook for about 3-4mins to began to get the onion soft. Add chicken to pan. You want to brown the chicken on both sides. Don't worry about cooking it through, we will do that later.

Add peppers to pan around chicken. Add spinach. Salt and pepper. Add diced tomatoes and juice from can on top of peppers and then add mushrooms on the very top of veggies.

Add the 2 jars of pasta sauce and reduce heat to a simmer (low)

Let chicken simmer for about 20-30mins depending on how thick the breasts are.

To serve: noodles, a little sauce, chicken, a little sauce and top with a lot of cheese! The cheese should melt from the heat of the chicken and sauce.

Yields: 4 Servings
notes: I like to add jalapeno to this - I think the spice gives it a kick.

2day's recipe: Artichoke and Goat Cheese Stuffed Chicken

2010-07-14T07:41:00.000-04:00

I know, it has been a while. Sorry for not posting any recipes, to say it has been "busy" is a HUGE understatement BUT I will try and get back on track today. I am sharing one of my client favorites today. Enjoy :-)

Artichoke and Goat Cheese Stuffed Chicken

Tender chicken breasts filled with a lightly herbed goat cheese and artichoke stuffing

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 4 minutes. 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 without cutting through the breasts or enlarging the slit too much. Divide the artichoke filling into 4 equal parts. Stuff as 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 done.
Remove chicken to a plate or bowl and keep warm.

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.

Place chicken into plates and cover with sauce. Garnish with the lemon zest (if desired).

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

2day's recipe: Chipotle Shredded Beef

2010-06-22T09:35:00.000-04:00

This recipe is yummy - You can eat it as is or you can use it for burritos or both to get more than one meal out of this recipe. I love recipes that I can get more than one meal out of. Sometimes I freeze part for another week. Works really well!
Enjoy :-)

Chipotle Shredded Beef

This beef is delicious all rolled up in a tortilla, served with corn salsa and eaten as a burrito.” You could also serve it over rice or mashed potatoes or in buns.

1 small onion, chopped
1 teaspoon canola oil
1 can (28 ounces) diced tomatoes, undrained
1/4 cup cider vinegar
6 garlic cloves, minced
2 chipotle peppers in adobo sauce, chopped
2 tablespoons brown sugar
2 bay leaves
2 teaspoons adobo sauce
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 boneless beef chuck roast (2-½ pounds)
5 cups cooked brown rice
shredded reduced-fat cheddar cheese and reduced-fat sour cream, optional

In a large skillet coated with cooking spray, saute onion in oil until tender. Stir in the tomatoes, vinegar, garlic, peppers, brown sugar, bay leaves, adobo sauce and seasonings. Bring to a boil; reduce heat, simmer, uncovered for 4-6 minutes or until thickened.
Place roast in a 5-qt. slow cooker; add tomato mixture. Cover and cook on low heat for 8-9 hours or until meat is tender.
Discard bay leaves. Remove meat and shred with two forks. Skim fat from juices; return meat to slow cooker. Using a slotted spoon, serve meat with rice. Top with cheese and sour cream if desired.

Source: Healthy Cooking - yep, its good for you!!!

2day's recipe: Baked Shrimp Scampi

2010-06-16T09:55:00.001-04:00

oh my word! This is fantastic and a great way to start a dinner party or just a special date night at home. Serve with 2 loaves of crusty bread.
I have never cooked this as a dinner, I have always put it out while I finish cooking. It is always gobbled up and all I hear is -"oh my god". There are some suggestions at the bottom for dinner. So, enjoy :-)

Baked Shrimp Scampi

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges

Instructions
Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Yields: 6 Servings
2008, Barefoot Contessa Back to Basics

notes: You prepare this ahead and then cook so you can enjoy your guests. Can serve with angel hair pasta & Salad. Ina served it with Roasted Artichoke Salad and Bread. on food network website

2day's recipe: Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

2010-06-15T14:05:00.000-04:00

Today's recipe is a client favorite and a personal favorite. It really is an easy dish but is very impressive. It is a good dinner party dish or date night. Suggestions for side dishes: Asian vegetable stir fry & Jasmine rice with green onions

Enjoy :-)

Peppercorn-Crusted Pork Tenderloin with Soy-Caramel Sauce

The crushed peppercorns that coat the pork provide taste and texture counterpoints to the smooth, semisweet sauce. When adding the soy mixture to the caramelized sugar, be careful of steam that may rise from the pan.

Ingredients:

Cooking spray

1/8 cup minced white onion
1/2 teaspoon grated peeled fresh ginger
1 garlic cloves minced
1/2 cup water
1/4 cup sugar
1/8 cup low-sodium soy sauce
1 tablespoons red wine vinegar
3/4 teaspoons Dijon mustard
1 tablespoons butter
1 (1-pound) pork tenderloins trimmed
1/2 tablespoon black peppercorns crushed
3/4 teaspoons chopped fresh thyme
1/8 teaspoon salt

Instructions

Heat a small saucepan over medium heat. Coat pan with cooking spray. Add onion, ginger, and garlic; sauté 2 minutes. Add water and sugar; bring to a boil. Cook until reduced to 1/2 cup (about 5 minutes). Remove from heat; carefully stir in soy sauce, vinegar, and mustard. Add butter, stirring with a whisk. Set aside; keep warm.

Preheat oven to 350°.

Rub tenderloins evenly with crushed peppercorns, thyme, and salt. Heat a large ovenproof nonstick skillet over medium-high heat. Coat pan with cooking spray. Add tenderloins, browning on all sides (about 5 minutes). Bake at 350° for 23 minutes or until a thermometer registers 160° (slightly pink); let stand 10 minutes. Cut each tenderloin into 12 slices; serve with sauce.
Yields: 4 Servings

Billy Strynkowski, Billy Strynkowski, Cooking Light
notes: Serve with - Asian vegetable stir fry & Jasmine rice with green onions
Nutritional Information - (serving size: 3 slices pork and 2 tablespoons sauce)

Calories:227 (28% from fat)
Fat:7g (sat 2.8g,mono 3g,poly 0.6g)
Protein:24.5g
Carbohydrate:15.3g
Fiber:0.4g
Cholesterol:81mg
Iron:1.7mg
Sodium:441mg
Calcium:16mg

2day's recipe: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

2010-06-14T10:18:00.000-04:00

Sorry it has been a while since I posted a recipe. Very busy and I haven't made the time to blog. But, I'm back today and I wanted to share one of my favorite recipes. It is gorgeous to the eye and wonderful to the taste. Changes I made - increase the spices to the fish and I do let it the fish and lime juice & spice mixture sit longer, only about an hour in the fridge. Enjoy :-)

Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

you can sub 4 fresh corn ears for frozen corn
Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped

Instructions

Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.

While onions cook, preheat a med non-stick skillet over med-high heat with the other 2 Tbsp of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.

To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.

Yields: 4 Servings

Rachael Ray - 365 No repeats

2day's recipe: Sara's Homemade Chicken Pot Pie

2010-05-25T07:20:00.002-04:00

This is one of our all time comfort foods & super easy. Enjoy :-)

Sara's Homemade Chicken Pot Pie

Creamy chicken and veggies in a flakly crust. like grandma use to make...

Ingredients

2day's recipe: Salmon Burgers (& Tomato chutney)

2010-05-24T06:58:00.000-04:00

I'm sharing this recipe again, because my client loves it so much he wants it for lunch EVERY DAY!!! It is very good, if you like salmon, but I'm not sure I would like it every day. I thought you may want to give it a try. Oh - I use a food processor to get the salmon to the right consistency. Also, they are not going to be tight burgers like with beef. They will be loose but don't worry, they hang together when they cook. Enjoy :-)

Salmon Burgers

Worthy of a Special Occasion
Use fresh salmon, onion and basil to make these good-for-you burgers and serve on toasted focaccia bread.

Ingredients

1 cup finely chopped red onion
1/4 cup thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (1-pound) salmon fillet skinned and chopped
1 tablespoon hot pepper sauce
1 large egg white
Cooking spray
8 (3/4-ounce) slices focaccia toasted

InstructionsCombine first 5 ingredients in a large bowl. Combine hot pepper sauce and egg white in a small bowl; add egg white mixture to salmon mixture, stirring well to combine.

Divide the mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add salmon patties, and cook 3 minutes on each side or until desired degree of doneness. Serve patties on toasted focaccia.

Yields: 4 Servings

Kirsten Dixon, Kirsten Dixon, The Winterlake Lodge

2day's recipe: Buttermilk Baked Giannone Chicken Breast Oregano Pesto Crust, Baby Spinach

2010-05-19T08:00:00.000-04:00

Today's recipe is a client favorite. Enjoy :-)

Buttermilk Baked Giannone Chicken Breast Oregano Pesto Crust, Baby Spinach

Ingredients

5 6oz. pieces D'Artagnan chicken breast or 4 regular chicken breasts
3 cups buttermilk
salt and pepper to taste
Pesto:
1 cup oregano (fresh)
1 cup parsley (fresh)
1 cup pine nuts
1 cup aged parmesean reggiano
2 cups extra virgin olive oil
Side Dish:
5 cups of packed baby spinach
4 cups sliced cremini mushrooms

Instructions1. Make Pesto: combine all ingredients except olive oil in food processor for approx. 10-15 sec. Add olive oil, salt and pepper. Blend for an additional 30 seconds. Store any unused portion in an air tight container and refrigerate up to one week.

2. Make Chicken: Preheat oven to 400? F. Pour buttermilk into a small baking dish. Season both sides of the breast with salt and pepper and place skin side up in baking dish. Bake in oven for ten min. Meanwhile, place large saute pan on stove and set on medium to high heat.

3. Add 1/4 cup of olive oil and 2 tablespoon of unsalted butter. When the butter begins to foam add mushrooms release water, cook until all has evaporated.

4. Then add spinach and deglaze with 1 teaspoon of shopped garlic and 1/4 cup of white wine. Cook for 3 min. At this point your chicken is ready for thin layer of pesto. Place back in the oven for 3 more min.

Yields: 4 Servings

2day's recipe: Creamy Macaroni and Cheese (slow-cooker)

2010-05-18T08:59:00.000-04:00

Here is a slow-cooker recipe for Mac n Cheese (from Paula Deen). It's not my sister's recipe, which totally rocks but it is very yummy. Remember to change things up a bit if you want - add your favorites, fresh spinach, tomatoes, chicken, etc. Enjoy :-)

Creamy Macaroni and Cheese

Ingredients

2 cups uncooked elbow macaroni (an 8-ounce box isn't quit
4 tablespoons butter (1/2 stuck) cut into pieces
2 1/2 cups grated sharp Cheddar cheese (about 10 ounces)
3 eggs beaten
1/2 cup sour cream
1 can condensed Cheddar cheese soup (10 3/4-ounce)
1/2 teaspoon salt
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon black pepper

InstructionsBoil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

2day's recipe: Salmon Burgers (& Tomato chutney)

2010-05-17T07:12:00.001-04:00

If you like salmon, you will absolutely LOVE these salmon burgers. My client has a "moment" every time he eats them. If you don't like salmon, try grilled chicken with the tomato chutney. The chutney recipe follows the salmon burger recipe. You can use the chutney as a condiment on anything, like the base of a BBQ chicken pizza, did I mention Cooking light recipes??!!!
Enjoy :-)

Salmon Burgers

Worthy of a Special Occasion
Use fresh salmon, onion and basil to make these good-for-you burgers and serve on toasted focaccia bread.

Ingredients

Kirsten Dixon, Kirsten Dixon, The Winterlake Lodge
notes: Nutritional Information
Calories: 190 (42% from fat)
Fat: 8.8g (sat 2.1g,mono 3.8g,poly 2.1g)
Protein: 25.2g
Carbohydrate: 1.1g
Fiber: 0.3g
Cholesterol: 58mg
Iron: 0.6mg
Sodium:236mg
Calcium:21mg

Cuisine:

Tomato Chutney

Ingredients

2 cups Plum tomatoes chopped
3 tablespoon Brown sugar
3 tablespoon Cider Vinegar
1/8 teaspoon Jamaican jerk Seasoning
1 Garlic clove minced

InstructionsIn a small saucepan bring all ingredients to a boil. Reduce heat to med.; cook 20 mins until thickened.

Yields: 4 Servings

2day's recipe: Beer Can Chicken with Cola Barbecue Sauce

2010-05-14T07:09:00.001-04:00

Grill recipe from the Food Network kitchens - if you don't want to make the BBQ sauce, don't. There are a ton of great BBQ sauces out there w/o the extra crap in them. I do love Beer Butt Chicken. The chicken is always moist.
Enjoy :-)

Beer Can Chicken with Cola Barbecue Sauce

Ingredients

1 can beer (12-ounce)
1 chicken (3 1/2 to 4 pound)
2 tablespoons Basic Barbecue Rub recipe follows
2 cups Cola Barbecue Sauce for serving, recipe follows
3 handfuls apple or hickory wood chips soaked in water for 30 minutes (3 to 4)

InstructionsPop the tab off the beer can. Using a church key style can opener, make a few more holes in the top of the can. Pour out half the beer into the soaking water of the wood chips. Set the can of beer aside.
Set up the grill for indirect grilling and preheat to medium. If using a charcoal grill, place a large drip pan in the center. If using a gas grill, place all the wood chips in the smoker box or in a smoker pouch and preheat the grill to high until you see smoke, then reduce the heat to medium.

Remove the packet of giblets from the body cavity of the chicken and set aside for another use. Remove and discard the fat just inside the body and neck cavities. Rinse the chicken, inside and out, under cold running water, drain, and blot dry inside and out with paper towels. Sprinkle 2 teaspoons of the rub inside the body and neck cavities of the chicken. Rub the bird all over on the outside with 2 teaspoons of the rub. If you have the patience, you can put some of the rub under the skin being careful not to tear it.

Spoon the remaining 2 teaspoons of rub through the holes into the beer in the can. Don't worry if it foams up, this is normal. Insert the beer can into the body cavity of the chicken and spread out the legs to form a sort of tripod. Tuck the wing tips behind the chicken's back.

When ready to cook, if using a charcoal grill, toss all the wood chips on the coals. Stand the chicken up in the center of the hot grate, over the drip pan and away from the heat. Cover the grill and cook the chicken until the skin is a dark golden brown and very crisp and the meat is cooked to an internal temperature of 180 degrees, about 1 1/4 to 1 1/2 hours. If using a charcoal grill, you'll need to add 12 fresh coals per side after 1 hour.

Using tongs, carefully transfer the chicken in its upright position on the beer can to a platter and present it to your guests. Let rest 5 minutes, and then carefully remove the chicken from the beer can. Take care not to spill the hot beer or otherwise burn yourself. Quarter or carve the chicken and serve with the Cola Barbeque Sauce.

Basic Barbecue Rub:
1/4 cup firmly packed brown sugar
1/4 cup sweet paprika
3 tablespoons freshly ground black pepper
3 tablespoons kosher or sea salt
1 tablespoon hickory salt
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper

Combine all the ingredients in a mixing bowl and stir to blend together. Store the rub in an airtight jar away from heat or light. It will keep for at least 6 months.

Cola Barbecue Sauce:
1 cup cola (recommended: Coca-Cola)
1 cup ketchup
1/4 cup Worcestershire sauce
1 teaspoon liquid smoke
3 tablespoon steak sauce (recommended: A-1 Steak Sauce)
1 teaspoon onion flakes
1 teaspoon garlic flakes
1/2 teaspoon freshly ground black pepper

Combine all the ingredients in a heavy non-reactive saucepan and gradually bring to a boil over medium heat. Reduce the heat slightly to obtain a gentle simmer. Simmer the sauce until reduced by 1/4, about 6 to 8 minutes. Use right away or transfer to a large jar, cool to room temperature, cover, and refrigerate. The sauce will keep for several months.
Cook's Note: You can also barbecue a chicken on a can of cola, lemon-lime soda, or root beer.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

2day's recipe: Herbed Chicken Parmesan

2010-05-13T07:10:00.000-04:00

How about chicken tonight? an oldie, but goody.. oh - it's lighter!

Herbed Chicken Parmesan

Ingredients

1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese, divided
1/4 cup dry breadcrumbs
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/4 teaspoon salt divided
1 large egg white lightly beaten
1 pound chicken breast tenders
1 tablespoon butter
1 1/2 cups bottled fat-free tomato-basil pasta sauce (such as Muir Glen Organic)
2 teaspoons balsamic vinegar
1/4 teaspoon black pepper
1/3 cup (1 1/2 ounces) shredded provolone cheese

InstructionsPreheat broiler.

Combine 2 tablespoons of Parmesan, breadcrumbs, parsley, basil, and 1/8 teaspoon salt in a shallow dish. Place egg white in a shallow dish. Dip each chicken tender in egg white; dredge in the breadcrumb mixture. Melt butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Set aside.

Combine 1/8 teaspoon salt, pasta sauce, vinegar, and pepper in a microwave-safe bowl. Cover with plastic wrap; vent. Microwave sauce mixture at HIGH 2 minutes or until thoroughly heated. Pour the sauce over chicken in pan. Sprinkle evenly with the remaining Parmesan and provolone cheese. Wrap handle of pan with foil, and broil 2 minutes or until the cheese melts.

Yields: 4 Servings

Cooking Light, NOVEMBER 2003
notes: This lighter version of an Italian favorite loses some of the fat but none of the taste. We recommend rice-shaped orzo pasta with this saucy chicken entrée, but you can serve spaghetti or angel hair pasta instead.

CALORIES 308 (30% from fat); FAT 10.4g (sat 5.7g,mono 3g,poly 0.6g); IRON 2.3mg; CHOLESTEROL 88mg; CALCIUM 249mg; CARBOHYDRATE 16.2g; SODIUM 808mg; PROTEIN 35.9g; FIBER 1.8g

2day's recipe: Yummy Pork Chops

2010-05-11T08:48:00.001-04:00

This is a client favorite. We like it too. Enjoy!

Yummy Pork Chops

Ingredients

2 cups Italian-style salad dressing
1/4 cup soy sauce
1/2 teaspoon pepper
4 boneless pork chops
1 med onion sliced

InstructionsIn a bowl, mix the Italian-style salad dressing, soy sauce, and pepper.
Place the pork chops in a skillet over medium heat, and cover with the dressing mixture. Cover skillet, and cook pork chops 25 minutes, turning occasionally. Remove cover, reduce heat to low, and continue cooking to desired doneness.

You can slice the onion, put in a dish and put pork chops on top, then dressing and bake in the oven for about 30 mins on 375 degrees.

Yields: 4 Servings

2day's Recipe: Grilled Salmon with Roasted Corn Relish

2010-05-10T07:15:00.000-04:00

Tonight is going to be gorgeous, so how about a grilling recipe??!!! Plus, it is a fish dish from Cooking Light - good for you!
Enjoy :-)

Grilled Salmon with Roasted Corn Relish

This entire dish is prepared on the grill, infusing both the relish and salmon with a bit of smokiness.

Ingredients

4 Anaheim chiles
Cooking spray
2 shucked ears corn
1 cup diced tomato
1/4 cup chopped fresh cilantro
6 tablespoons fresh lime juice
1 teaspoon salt divided
1/2 teaspoon freshly ground black pepper divided
1 teaspoon ground cumin
4 (6-ounce) skinless salmon fillets

InstructionsPrepare grill.

Place chiles on grill rack coated with cooking spray; grill 5 minutes on each side or until blackened. Place chiles in a heavy-duty zip-top plastic bag; seal. Let stand 5 minutes. Peel chiles; cut in half lengthwise. Discard seeds and membranes. Cut chiles into 1/4-inch strips.

Place corn on grill rack coated with cooking spray; grill 10 minutes or until lightly browned, turning occasionally. Cool slightly. Cut kernels from cobs.

Combine chiles, corn, tomato, cilantro, and juice; toss gently. Add 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Combine remaining 1/2 teaspoon salt, remaining 1/4 teaspoon black pepper, and cumin, stirring well. Rub spice mixture evenly over both sides of salmon. Place salmon on grill rack coated with cooking spray; grill 4 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Serve with relish.

Yields: 4 Servings

Cooking Light, JUNE 2007

2day's Recipe: Gorgonzola-Stuffed Pork Tenderloin

2010-05-06T06:59:00.001-04:00

Feel free to sub Gorgonzola cheese with other cheese, like feta or even mozzarella. Enjoy:-)

Gorgonzola-Stuffed Pork Tenderloin

Ingredients

2 pork tenderloins 1 package, trimmed of silver skin, about 1 1/2 to 1 3/4 pounds
Salt and pepper
2 shallots, finely chopped
1/2 cup gorgonzola crumbles
1/3 cup chopped toasted walnut pieces a generous handful
4 to 5 sprigs fresh thyme finely chopped
2 teaspoons lemon zest
EVOO – Extra Virgin Olive Oil
2 teaspoons fennel seeds 2/3 palmful
Kitchen twine
Balsamic drizzle

InstructionsPreheat grill pan, large griddle or outdoor grill to medium-high heat.
Cut into and across the tenderloins lengthwise to open them. Place the meat under parchment or plastic wrap and pound meat out to just shy of a half-inch thick, using a mallet or heavy small skillet. Season the pork with salt and pepper on the exposed side.
Combine the shallots with cheese, toasted nuts, thyme and lemon zest. Evenly distribute half of the mixture onto each pork loin. Roll the pork tenderloins up and secure the rolls with kitchen twine. Generously coat the meat with EVOO and season liberally with salt, pepper and fennel seeds.
Grill 15 minutes on each side then let meat rest under loose foil for 10 minutes before slicing. Remove string, slice into 8 medallions per pork loin and serve garnished with some balsamic drizzle.

2day's recipe: Marinated Grilled Chicken Breast with Watermelon-Jalapeno Salsa

2010-05-05T07:20:00.000-04:00

Today's recipe is a family & client favorite. The Watermelon salsa is wonderful with fish and pork. I love it with salmon and let's face it, I really don't like salmon all that much. So I'm always looking for ways to enhance fish, this salsa is one of my summertime answers. Enjoy :-) oh - I served it with jasmine rice with cilantro (could add black beans)

Marinated Grilled Chicken Breast with Watermelon-Jalapeño Salsa

Sweet watermelon perfectly complements the earthy spices—oregano, chili powder, and cumin— used to marinate juicy chicken breasts.

Outstanding Rate
brown rice, black beans with cilantro and green onions

Ingredients

1 tablespoon chopped fresh oregano
1 tablespoon extravirgin olive oil
1 teaspoon chili powder
3/4 teaspoon ground cumin
1/2 teaspoon salt
3 garlic cloves minced
4 (6-ounce) skinless boneless chicken breast halves
Cooking spray
2 cups (1/2-inch) cubed seeded watermelon
1 cup (1/2-inch) cubed peeled ripe mango
1/4 cup finely chopped red onion
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped seeded jalapeño pepper (about 1 small)
1 tablespoon fresh lime juice
1/2 teaspoon sugar
1/4 teaspoon salt

InstructionsCombine first 6 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator up to 4 hours, turning bag occasionally.

Prepare grill.

Place chicken on a grill rack coated with cooking spray. Grill 5 minutes on each side or until done. Combine watermelon and remaining ingredients. Serve watermelon mixture with chicken.

Yields: 4 Servings

Cooking Light, AUGUST 2007
notes: Yield: 4 servings (serving size: 1 chicken breast half and 1 cup salsa)

CALORIES 304 (25% from fat); FAT 8.3g (sat 1.8g,mono 4.1g,poly 1.4g); IRON 1.8mg; CHOLESTEROL 108mg; CALCIUM 44mg; CARBOHYDRATE 15.9g; SODIUM 540mg; PROTEIN 40.7g; FIBER 1.5g

Cuisine:

2day's recipe: Vietnamese-Spiced Pork Chops

2010-05-04T07:00:00.001-04:00

wow, this has already been a busy week for me...hope yours is going well. Today's recipe is very easy to prepare and a little different from the usual pork chops. oh - and it is a Cooking Light recipe, even better! Enjoy :-)

Vietnamese-Spiced Pork Chops

Smooth this sweet-hot rub into the scored surface of the chops. Serve with rice.- I served it with CL's Mint-Cilantro & Coconut Rice and a marinated cucumber salad (which cut the fire nicely).

Ingredients

4 (4-ounce) boneless center-cut loin pork chops (about 1/2 inch thick)
2 tablespoons brown sugar
2 teaspoons paprika
2 teaspoons ground coriander
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1 tablespoon bottled minced ginger
2 teaspoons bottled minced garlic
Cooking spray
Sliced green onions

InstructionsLightly score a diamond pattern on both sides of pork. Combine sugar and next 6 ingredients (sugar through garlic); rub evenly over pork.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.

Yields: 4 Servings

Cooking Light, OCTOBER 2003
notes: Nutritional Information
Calories:199 (29% from fat)
Fat:6.4g (sat 2.1g,mono 2.7g,poly 1g)
Protein:25.3g
Carbohydrate:9.2g
Fiber:1.1g
Cholesterol:62mg
Iron:1.4mg
Sodium:491mg
Calcium:42mg

2day's recipe: Chicken Piccata with Pasta and Mushrooms

2010-05-03T07:11:00.000-04:00

Happy Monday to you! Today's recipe is one of my favorite spring recipes. I usually serve a Caesar salad & garlic bread. Enjoy :-)

Chicken Piccata with Pasta and Mushrooms

Ingredients

6 ounces whole-wheat angel hair pasta
1/3 cup all-purpose flour divided
2 cups reduced-sodium chicken broth
1/2 teaspoon salt divided
1/4 teaspoon freshly ground pepper
4 chicken cutlets (3/4-1 pound total), trimmed
3 teaspoons extra-virgin olive oil divided
1 10-ounce package mushrooms sliced
3 large cloves garlic minced
1/2 cup white wine
2 tablespoons lemon juice
1/4 cup chopped fresh parsley
2 tablespoons capers rinsed
2 teaspoons butter

InstructionsBring a large pot of water to a boil. Add pasta and cook until just tender, 4 to 6 minutes or according to package directions. Drain and rinse.

Meanwhile, whisk 5 teaspoons flour and broth in a small bowl until smooth. Place the remaining flour in a shallow dish. Season chicken with 1/4 teaspoon salt and pepper and dredge both sides in the flour. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add the chicken and cook until browned and no longer pink in the middle, 2 to 3 minutes per side. Transfer to a plate; keep warm.

Heat the remaining 1 teaspoon oil in the pan over medium-high heat. Add mushrooms and cook, stirring, until they release their juices and begin to brown, about 5 minutes. Transfer to a plate. Add garlic and wine to the pan and cook until reduced by half, 1 to 2 minutes. Stir in the reserved broth-flour mixture, lemon juice and the remaining 1/4 teaspoon salt. Bring to a simmer and cook, stirring, until the sauce is thickened, about 5 minutes.

Stir in parsley, capers, butter and the reserved mushrooms. Measure out 1/2 cup of the mushroom sauce. Toss the pasta in the pan with the remaining sauce. Serve the pasta topped with the chicken and the reserved sauce.

Yields: 4 Servings

2day's recipe: Get Yo' Man Chicken

2010-04-30T07:58:00.000-04:00

As promised I'm sharing the recipe for Get Yo' Man Chicken. This is a family favorite & client favorite. Simple & delicious! Enjoy :-)

Get Yo' Man Chicken

Ingredients

2 tablespoons olive oil
6 chicken thighs skinless or boneless or boned chicken breasts
1 teaspoon salt
1/2 teaspoon pepper
1 medium onion sliced
1 cup chicken stock
1/2 cup white wine
1 can crushed tomatoes in thick puree (14.5-ounce)
1 teaspoon dried thyme
1/2 tablespoon dried rosemary
1 tablespoon lemon-pepper
Hot buttered rice
2 tablespoons chopped fresh parsley leaves

InstructionsHeat the oil in a 12-inch skillet over medium-high heat.
Pat chicken dry with a paper towel and season with salt and pepper. Brown the chicken, meat-side down first, and turning once, about 4 minutes on each side. Transfer to a plate to reserve.

Pour off all but 1 tablespoon of oil from the pan.

Add onion to the pan and saute until tender, roughly 3 minutes. Add the stock and wine and stir, scrapping any brown bits off the bottom of the pan. Turn heat to high and reduce by half, about 3 minutes. Pour in the crushed tomatoes and add the dried herbs and lemon pepper. Add the chicken thighs back in. Cover and cook on medium low for 40 minutes.

Remove chicken from liquid and serve on hot buttered rice. Ladle the sauce on top and garnish with fresh chopped parsley.

Per Serving (excluding unknown items): 1585 Calories; 114g Fat (69.2% calories from fat); 100g Protein; 14g Carbohydrate; 3g Dietary Fiber; 474mg Cholesterol; 4719mg Sodium. Exchanges: 0 Grain(Starch); 13 1/2 Lean Meat; 1 1/2 Vegetable; 14 1/2 Fat.

Yields: 4 Servings

notes: Recipe courtesy The Neely's Serve with creamed corn, braised cabbage and carrots and chocolate brownie crunch.

2day's recipe: Cocoa Pork

2010-04-29T07:06:00.000-04:00

YYUUUMMM!!! Enjoy!

Cocoa Pork

Ingredients
5 to 6-pound boneless pork shoulder trimmed of excess fat
2 tablespoons vegetable oil
2 tablespoons kosher salt
3 tablespoons unsweetened cocoa powder
3 tablespoons packed light brown sugar
1 tablespoon grated orange zest
1 teaspoon freshly ground black pepper
1/4 teaspoon ground clove
3 medium yellow onions quartered
1/3 cup freshly squeezed orange juice
1/4 cup red wine vinegar

Instructions
In a small mixing bowl, add the cocoa, sugar, orange zest, black pepper, and clove. Combine well to form a rub. Coat the pork with oil and sprinkle with the salt. Smear the cocoa rub all over the pork shoulder. Add the onion quarters and pork to a large dish and pour orange juice and red wine vinegar over the pork. Cover with plastic wrap and refrigerate for 4 to 12 hours to marinate.

Preheat the oven to 425 degrees F and arrange a rack in the middle. Let pork sit a room temperature while oven heats up, at least 45 minutes to 1 hour.

Remove pork from marinade and dry well. Put the pork in a clean, dry roasting pan, and roast until the skin is browned, about 30 minutes. Reduce the oven to 325 degrees F, scatter onions from the marinade around the pork and roast until the internal temperature registers 155 degrees F on an instant-read thermometer, about 2 to 2 1/2 to 2 hours.

Transfer the pork to a cutting board and cover loosely with foil. Allow the roast to rest for 15 to 30 minutes before carving.

Slice between the meat and cracklings and lift the crackling off in 1 piece. Cut the crackling into pieces, so they're easier to eat. Carve meat downward and against the grain and arrange on a platter. Spoon pan juices and onions over the meat and serve.

Yields: 6 Servings
Aida Mollenkamp

2day's recipe: Apple Lemon Chicken with Cordon Bleu Potatoes

2010-04-28T08:03:00.001-04:00

This recipe can be a elegant dinner for friends or a weekday meal. Enjoy :-)

Apple Lemon Chicken with Cordon Bleu Potatoes

Ingredients
1 cup chicken stock
2 cups heavy cream
cloves garlic (3 cloves cracked and peeled, 1 clove grated or finely chopped),
A few grates fresh nutmeg
Salt and ground black pepper
3 pounds russet potatoes peeled and cut into rounds 1/4-inch thick
2 cups grated Gruyere cheese
1/2 pound deli ham such as black forest or rosemary, thinly sliced then chopped
1 1/2 cups apple juice or cider
3 tablespoons light brown sugar
6 thyme sprigs
1 lemon, thinly sliced and seeds removed
1 large chicken (about 5 pounds), cut into 8 pieces
EVOO – Extra Virgin Olive Oil

Instructions
Preheat oven to 400ºF.

In a bowl, combine the chicken stock, heavy cream, grated garlic, nutmeg, salt and pepper.

Arrange half of the potatoes in the bottom of a casserole dish and spread them out in an even layer. Pour half of the cream mixture over the potatoes and sprinkle half of the ham and half of the cheese. Top that layer with the reaming potatoes (you can arrange the top layer decoratively if you are in the mood). Pour the remaining cream mixture over them and sprinkle with the remaining ham and then the cheese.

Cover the dish with foil, place the baking dish on a baking sheet (it's likely to boil over a bit while in the oven and this will save you from a big oven cleaning), and transfer it to the oven. Bake the dish until the potatoes feel tender when a paring knife is inserted into the center of the dish, about 45 minutes. Remove the foil from the pan and let it keep baking to brown the cheese on top, about 15 minutes. Remove from the oven and let the potatoes rest 5-10 minutes before serving.

While the potatoes are cooking, in a small sauce pan over medium-high heat, bring the apple juice, brown sugar, thyme, cracked garlic cloves and lemon slices up to a bubble. Continue to simmer until it has reduced to about 3/4 of a cup.

While the apple juice is cooking, season the chicken pieces with some salt and pepper and drizzle with a little EVOO. Transfer the chicken to a baking dish and pour the reduced apple juice over all the chicken. Transfer to the oven and roast for 35-40 minutes, until brown and a thermometer reads 165ºF. Serve the chicken with a scoop of the potatoes alongside.

Yields: 4 Servings
Source: Unknown

2day's recipe: Griot with Sauce Ti-Malice (what in the world? read on)

2010-04-27T07:04:00.000-04:00

How about something different and delicious tonight? Try this wonderful Haitian recipe. Enjoy:-)

Griot with Sauce Ti-Malice

This dish involves braising chunks of pork, sautéing them until crisp, and then cooking with some braising liquid as the pork slowly caramelizes. Ti-Malice, a Haitian condiment, is named for a trickster in voodoo mythology. It's a piquant, sour sauce, a foil to the sweeter pork. For the most authentic taste, serve with rice and pan-fried plantains. Garnish with cilantro leaves and serve with lime wedges, if desired.

Ingredients
1 habanero pepper or jalapeno pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice divided
3 tablespoons minced shallots
2 tablespoons minced garlic
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons salt
4 thyme sprigs
3 pounds boneless pork shoulder trimmed and cut into 1 1/2-inch pieces
2 cups fat-free less-sodium chicken broth
1/2 cup thinly sliced shallots
1 teaspoon cider vinegar
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

Instructions
1. Cut habanero in half. Seed one half of pepper, and leave seeds in other half. Mince both pepper halves. Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk. Add pork; toss to coat. Cover and chill 12 to 24 hours.

2. Place pork and marinade in a Dutch oven over medium-high heat. Add broth; bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender. Remove pork from pan with a slotted spoon, reserving cooking liquid. Strain cooking liquid through a sieve into a bowl; discard solids. Place a large zip-top plastic bag in a bowl. Pour reserved cooking liquid into bag; let stand 5 minutes. Snip off 1 bottom corner of bag; drain liquid into a medium saucepan, stopping before the fat layer reaches the opening. Discard fat. Set 1/2 cup cooking liquid aside.

3. Place saucepan with cooking liquid over medium-high heat; bring to a boil. Cook 20 minutes or until reduced to about 1 cup. Add sliced shallots, vinegar, black pepper, and 1 tablespoon lime juice. Cover and keep warm.

4. Heat oil in a large nonstick skillet over medium heat. Add pork; cook 10 minutes, turning to brown well on all sides. Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice. Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally. Place pork in a bowl; pour sauce over pork.

Yields: 10 Servings

Bruce Weinstein and Mark Scarbrough, Cooking Light

Nutritional Information

Calories:223

Fat:8.8g (sat 2.6g,mono 4.2g,poly 1.2g)

Protein:27.3g

Carbohydrate:7.3g

Fiber:0.3g

Cholesterol:75mg

Iron:1.4mg

Sodium:668mg

Calcium:33mg

2day's recipe: Albacore Tuna with Mushroom Caper Sauce

2010-04-23T10:49:00.001-04:00

Today is Fish Friday! So, here is a good one! Enjoy :-) and have a great weekend!

Albacore Tuna with Mushroom Caper Sauce

Ingredients

2 Tuna steaks; (6 ounces each)
2 tablespoons Vegetable oil
Salt and freshly ground
2 tablespoons Olive oil
1 cup Sliced shitake mushrooms
1 tablespoon Chopped garlic
1/4 cup Dry white wine
1/4 cup Fish or chicken stock
2 tablespoons Capers
2 tablespoons Butter; rolled in flour to
1 Tomato; seeded and julienned
1 tablespoon Chopped flat parsley leaves

InstructionsBrush tuna with vegetable oil, season with salt and pepper and set aside. Heat olive oil in a saute pan over medium heat. Add mushrooms and saute for 2 minutes. Add garlic and continue cooking until garlic begins to brown. Add wine and bring to boil, scraping up browned bits. Add stock and capers and return to boil, then reduce heat, add butter rolled in flour and simmer until slightly thickened. Add tomato and season with salt and pepper. Set aside in a warm place. Grill tuna over high heat, being careful not to overcook. Arrange on a serving plat- ter. Spoon sauce over and sprinkle with chopped parsley Serve at once.

Formatted for MCrecipe by JoAnn Pellegrino 5/98 NOTES : This is a good example of innovative grilling by so many new American chefs, this one was created by Sergio Abramoff Recipe by: The Joy of Grilling/Chef Sergio Abramoff Posted to MC-Recipe Digest by J Pellegrino on May 15, 1998

2day's recipe: Baked Shrimp Scampi

2010-04-22T08:30:00.000-04:00

This is another one of my all time go-to favorite recipes. I mainly put this out for everyone to eat on while I finish dinner. I promise, you will love it. You need lots of good crusty bread and napkins. Enjoy :-)

Baked Shrimp Scampi

Ingredients
2 pounds (12 to 15 per pound) shrimp in the shell
3 tablespoons good olive oil
2 tablespoons dry white wine
Kosher salt and freshly ground black pepper
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
4 teaspoons minced garlic (4 cloves)
1/4 cup minced shallots
3 tablespoons minced fresh parsley leaves
1 teaspoon minced fresh rosemary leaves
1/4 teaspoon crushed red pepper flakes
1 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
1 extra-large egg yolk
2/3 cup panko (Japanese dried bread flakes)
Lemon wedges

Instructions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges and lots of crusty bread!

Yields: 6 Servings

2008, Barefoot Contessa Back to Basics

2day's recipe: Basil Chicken Hash

2010-04-21T09:13:00.000-04:00

I haven't tried this recipe but it is on my list. Enjoy :-)

Basil Chicken Hash

Ingredients
2 whole chicken breasts (4 split) bone in, skin on
16 basil leaves
Olive oil
Kosher salt
Freshly ground black pepper
2 pounds boiling potatoes peeled and quartered
2 red onions chopped
2 red bell peppers sliced in 1/2 lengthways, and cut in strips
3 garlic cloves minced
2 teaspoons chopped fresh thyme leaves
1 teaspoon paprika
1 tablespoon tomato paste
Sour cream Cheddar and sliced lemons, for serving

Instructions

Preheat the oven to 350 degrees F.
Place the chicken breasts on a baking sheet. Loosen the skin from the meat with your fingers, leaving 1 side attached. Place 4 basil leaves under the skin of each chicken breast. Pull the skin over as much of the meat as possible so the chicken won't dry out. With your hands, rub each piece with olive oil and sprinkle very generously with salt and pepper. Bake the chicken for 35 to 40 minutes, until the skin is lightly browned and the chicken is just cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin and bones. Cut the chicken into large dice and set aside. Lower the oven temperature to 200 degrees F.

Cook the potatoes in a large pot of boiling salted water for 10 minutes, and drain. When the potatoes are cool enough to handle, dice them into 1/4-inch cubes.

Heat 4 tablespoons of olive oil in a large saute pan, over medium-low heat. Working in batches, add the potatoes in a single layer and fry them for 5 to 7 minutes, until evenly browned and cooked through. Place the cooked potatoes on a baking sheet, and keep them warm in the oven while you fry the next batch.

In a separate saute pan, heat 4 tablespoons olive oil. Add the onions and cook over medium-low heat for 10 to 15 minutes, or until caramelized. Add the red peppers and saute on high heat for 2 minutes, until the edges of the peppers are seared.

Lower the heat, add the garlic, thyme, paprika, 2 teaspoons salt, 1 teaspoon pepper, and the tomato paste. Add the chicken cubes to the onion/pepper mixture, and heat through. Add the potatoes, and place on a serving platter. Drizzle some sour cream over the hash, and serve with grated Cheddar and lemon wedges.

Per Serving (excluding unknown items): 484 Calories; 14g Fat (25.8% calories from fat); 37g Protein; 53g Carbohydrate; 7g Dietary Fiber; 93mg Cholesterol; 142mg Sodium. Exchanges: 2 1/2 Grain(Starch); 4 1/2 Lean Meat; 2 Vegetable; 0 Fat.
Source: Food Network

2day's recipe: Beef Lombardi

2010-04-19T07:11:00.000-04:00

This is one of our favorites. Enjoy!

Beef Lombardi

Ingredients
1 12oz package medium egg noodles
1 pound lean ground beef
1 1/2 teaspoons salt divided
1/2 teaspoon dried Italian seasoning
1 (6-oz.) can tomato paste
1 (14 1/2-oz.) can diced fire-roasted tomatoes
1 (3-oz.) package cream cheese softened
1/2 cup sour cream
4 green onions chopped
1/2 cup (2 oz.) shredded Italian six-cheese blend

Instructions
1. Preheat oven to 350°. Prepare egg noodles according to package directions.

2. Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

3. Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.

4. Microwave cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.

5. Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.

6. Bake at 350° for 25 minutes or until hot and bubbly.

Yields: 6 Servings
notes: Note: To lighten, substitute low-fat or fat-free sour cream and 2% reduced-fat cheese.

2day's recipe: Dessert! AMARETTO PEACH CRUNCH

2010-04-15T08:42:00.001-04:00

Today feels like a dessert day, so here is a goody. Don't forget the ice cream! Enjoy :-)

AMARETTO PEACH CRUNCH

Ingredients
2 (21 oz) cans peach pie filling
1/2 cup Amaretto liqueur
1 (18.25 oz) white cake mix
1 cup blanched slivered almonds
1/2 cup (1 stick) butter or margarine

Instructions

Preheat oven to 350F. Spread pie filling evenly in bottom of greased 13x9x2" baking pan. Pour Amaretto over filling. Sprinkle cake mix evenly over all and smooth over top. Sprinkle evenly over cake mix. Slice butter into 1/8" slices and place over entire surface. Bake for 40-45 minutes, until top is nicely browned.

2day's recipe: The Best Darned Grilled Chicken Ever

2010-04-13T09:05:00.000-04:00

Well, let me know if you think this is the best darn chicken you ever grilled! Enjoy :-)

The Best Darned Grilled Chicken Ever

Paul Prudhomme, K-Paul's. Paul Prudhomme and his restaurant K-Paul's are the driving force behind the national popularity of Cajun food, and have been for almost 30 years. This recipe blends together a whole bunch of different spices to give the chicken a surprising and unique flavor. If you don't have a grill, you can broil the marinated chicken pieces until a nice brown crust forms, then bake at 300º until cooked through.

Ingredients
5 tablespoons Cajun meat seasoning blend (for testing purposes, we used Chef Paul's Meat Magic Seasoning
1 1/4 teaspoons ground cardamom
1 tablespoon plus 1 teaspoon onion powder
1 tablespoon plus 3/4 teaspoon ground ginger
1 tablespoon grated lemon peel
1 tablespoon grated lime peel
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons ground nutmeg
1 1/4 teaspoons ground savory
3/4 teaspoon ground allspice
3/4 teaspoon ground dried guajillo or pasilla chile pepper (1/2 pepper)
1 tablespoon plus 1 1/2 teaspoons soy sauce
1 (3- to 4-pound) chicken cut into 8 pieces
4 bay leaves
1/4 cup unsalted butter

Instructions

1. Combine first 11 ingredients in a large bowl. Remove 1/4 cup mixture, and set aside. Add soy sauce to remaining seasoning, and stir well to form a paste. Place chicken pieces and bay leaves in a large bowl, and rub chicken evenly with paste. Cover tightly with plastic wrap, and chill 6 to 8 hours.

2. Remove chicken from refrigerator about 1 1/2 hours before grilling so it reaches room temperature. Melt butter, and stir in reserved 1/4 cup seasoning mixture. Set aside.

3. Prepare a hot fire (400º to 450º) by piling charcoal on one side of grill, leaving other side empty. If using gas grill, light only one side. Place chicken pieces over cooler side, and grill, covered with grill lid, 25 minutes for breasts and 30 minutes for thighs and legs.

4. Transfer chicken to hot side, and grill, turning several times and basting with reserved butter mixture, until internal temperature reaches 175º, about 7 1/2 minutes per side for breasts, 3 1/2 minutes per side for thighs, and 2 1/2 minutes per side for legs. Remove from grill, and let stand 10 minutes before serving.

Yields: 4 Servings

Paul Prudhomme, Paul Prudhomme, MyRecipes, OCTOBER

2day's recipe: Sara's Salsa Chicken

2010-04-09T09:13:00.001-04:00

This recipe is a client favortite and one of our favorites at home. I would recommend using a salsa with black beans and corn. oh - this is one of my recipes, so forgive the wordsmithing! Enjoy :-)

Sara's Salsa Chicken

A healthly version of Mexican chicken topped with cheese.

Ingredients
4 ea Chicken breast
1 jar Salsa chose the most healthy or fresh salsa found in deli
1 cup Cheddar cheese can do a Mexican mix or any cheese you like
1/4 cup Sour cream use as a topping
2 tablespoon Cilantro fresh and torn or chopped to use as a topping
1 can Tomates with green chilies
2 teaspoons Black pepper
2 teaspoon Salt
2 teaspoon Cumin
1 tablespoon Chili powder
1 cup Enchilada sauce optional - add some heat & extra sauce

Instructions

If you are preparing in a crock pot, place chicken breasts (spice the chicken with all spices) and salsa in the crock pot and set on LOW for 4 hours or lowest amount of time. You really want enough salsa in there to almost cover the chicken. If you don't have enough salsa add beer or chicken broth or even water. When you get home, put the cheese on top of chicken and cover it back up so the cheese have a chance to melt.

If you are preparing in the oven, place the chicken (spice the chicken w/ cumin, salt & pepper, chili powder) in an oven safe pan with salsa on top. Preheat oven to 400 degrees. Cook for 20-30 mins for skinless, boneless chicken breasts and 40-50mins for bone-in breasts. Pull chicken out and cover with cheese and place back in the oven for about 10mins or until the cheese is melted.

Serve chicken with sour cream and top with fresh cilantro.

I serve it with mexican rice or yellow rice with a can of rotel tomatoes and chilies added & a mixed green salad topped with salsa, cheese and dressed with a homemade Italian.

Yields: 4 Servings

2day's recipe: Beef Lombardi

2010-04-08T08:30:00.000-04:00

This is one of our favorite family dinner night recipes. Enjoy :-)

Beef Lombardi

Ingredients

1 12oz package medium egg noodles
1 pound lean ground beef
1 1/2 teaspoons salt divided
1/2 teaspoon dried Italian seasoning
1 (6-oz.) can tomato paste
1 (14 1/2-oz.) can diced fire-roasted tomatoes
1 (3-oz.) package cream cheese softened
1/2 cup sour cream
4 green onions chopped
1/2 cup (2 oz.) shredded Italian six-cheese blend

Instructions
1. Preheat oven to 350°. Prepare egg noodles according to package directions.

2. Meanwhile, sprinkle ground beef with 1 1/4 tsp. salt and Italian seasoning. Cook beef in a large skillet over medium heat, stirring often, 5 to 6 minutes or until meat crumbles and is no longer pink.

3. Stir in tomato paste, and cook 2 minutes; stir in tomatoes, 1/2 cup water, and remaining 1/4 tsp. salt; reduce heat to medium-low, and simmer 8 minutes.

4. Microwave cream cheese in a microwave-safe bowl at HIGH 20 seconds. Stir in sour cream and green onions. Stir cream cheese mixture into hot cooked noodles.

5. Place noodle mixture in bottom of a lightly greased 11- x 7-inch baking dish. Top with beef mixture; sprinkle with shredded Italian cheese.

6. Bake at 350° for 25 minutes or until hot and bubbly.

Yields: 6 Servings

Source: Charlotte Skelton, Cleveland, Tennessee, Southern Living

notes: Note: To lighten, substitute low-fat or fat-free sour cream and 2% reduced-fat cheese.

2day's recipe: Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

2010-04-07T09:30:00.000-04:00

I'm posting today's recipe for my brother John, who commented that I needed to add some black beans to my salmon dish.. well, he is totally right! Here is my absolute favorite, summer salmon dish. It is great with fresh everything!
Enjoy :-)

Lime-and-Honey Glazed Salmon with Warm Black Bean and Corn Salad

Ingredients
4 tablespoon Extra virgin olive oil
1 medium Red onion chopped
2 large Garlic cloves chopped
1/2 teaspoon Red pepper flakes crushed
1 teaspoon Ground cumin
2 Lime juiced
Salt and freshly ground pepper
3 tablespoon Honey
1 teaspoon Chili powder
4 each Salmon filets 6oz
1 ea Red bell pepper chopped
1 package Frozen corn 10oz defrosted - fresh if you got it
1/2 cup Chicken stock
1 can (15 oz) Black beans drained and rinsed
2 tablespoon Cilantro chopped

Instructions
Preheat med skillet over med heat with 2 Tbsp of EVOO. Add the onions, garlie, red pepper flakes, cumin, salt and pepper. Cook, stirring occassionally for 3 mins.

While onions cook, preheat a med non-stick skillet over med-high heat with the other 2 Tbsp of EVOO. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the honey-lime mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, about 3-4mins on each side.

To cooked onions, add the bell peppers and corn kernels and cook for 1 min. Add the chicken stock and cook for another 2 mins. Add black beans and cooked into heated. Remove from heat and add the juice of the second lime, the cilantro, and the spinach. Toss to wilt spinach and then taste to adjust seasoning. Serve the lime and honey salmon on top of the warm black bean and corn salad.

Yields: 4 Servings

Rachael Ray - 365 No repeats

2day's recipe: Chicken with Southwestern Salsa

2010-04-06T08:47:00.000-04:00

YUM! Enjoy :-)

Chicken with Southwestern Salsa

Ingredients
1 tablespoon canola oil divided
1 teaspoon ground cumin divided
3/4 teaspoon ground coriander divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
4 (6-ounce) skinless boneless chicken breast halves
1/2 cup prechopped onion
1 teaspoon bottled minced garlic
1/3 cup chopped plum tomato
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 (15 1/2-ounce) can black beans rinsed and drained
1 (8 3/4-ounce) can no-salt-added whole kernel corn drained

Instructions
1. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Combine 1/2 teaspoon cumin, 1/2 teaspoon coriander, salt, black pepper, and red pepper; sprinkle mixture evenly over chicken. Add chicken to pan; cook 7 minutes on each side or until done.

2. While chicken cooks, heat the remaining 1 teaspoon oil in a small skillet over medium-high heat. Add onion to pan; sauté 1 minute. Add garlic to pan; sauté 30 seconds. Transfer onion mixture to a large bowl; add remaining 1/2 teaspoon cumin, remaining 1/4 teaspoon coriander, tomato, and remaining ingredients to onion mixture, tossing well. Serve with chicken.

Yields: 4 Servings

Cooking Light, JANUARY 2009

notes: Serve with a mixed green salad. For the dressing, combine 1/4 cup fresh lime juice, 1 tablespoon sugar, 2 tablespoons extra-virgin olive oil, 1/4 teaspoon salt, and 1/4 teaspoon cumin in a large bowl, stirring with a whisk. Add 6 cups torn romaine lettuce, 1/2 cup thinly sliced red onion, and 1/4 cup diced avocado; toss gently to combine.

2day's recipe: Spanish Rice Bake

2010-04-05T09:47:00.000-04:00

Let's start the week off with a bit of a bang. Enjoy :-)

Spanish Rice Bake

"Ground beef, fresh onion, green bell pepper, tomatoes and rice are simmered in a sweet-hot sauce then baked with Cheddar and garnished with fresh cilantro."

Ingredients
1 pound lean ground beef
1/2 cup finely chopped onion
1/4 cup chopped green bell pepper
1 (14.5 ounce) can canned tomatoes
1 cup water
3/4 cup uncooked long grain rice
1/2 cup chile sauce 1 teaspoon salt
1 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon Worcestershire sauce
1 pinch ground black pepper
1/2 cup shredded Cheddar cheese (I use more)
2 tablespoons chopped fresh cilantro

Instructions
1. Preheat oven to 375 degrees F (190 degrees C).

2. Brown the ground beef in a large skillet over medium-high heat. Drain excess fat and transfer beef to a large pot over medium low heat.. Stir in the onion, green bell pepper, tomatoes, water, rice, chile sauce, salt, brown sugar, cumin, Worcestershire sauce and ground black pepper.

3. Let this simmer for about 30 minutes, stirring occasionally, then transport this to a 2-quart casserole dish. Press down firmly and sprinkle with the shredded Cheddar cheese.

4. Bake at 375 degrees F (190 degrees C) for 10 to 15 minutes, or until cheese is melted and bubbly. Garnish with chopped fresh cilantro

Yields: 6 Servings

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

2010-03-31T08:36:00.000-04:00

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

2010-03-30T10:21:00.000-04:00

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

2010-03-29T07:19:00.003-04:00

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

2010-03-27T08:42:00.000-04:00

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

2010-03-25T07:52:00.000-04:00

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

2010-03-23T07:41:00.001-04:00

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

2010-03-12T07:34:00.002-05:00

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

2010-03-08T12:35:00.000-05:00

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

2010-03-05T09:37:00.000-05:00

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!

2010-03-04T09:01:00.000-05:00

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!!!