Chicken Taco Salad with Cilantro Dressing

1 bottle Lawry's Baja Chipotle Marinade

3-4 boneless chicken breasts

Shredded Romaine lettuce

tomatoes, chopped

sliced olives

shredded cheddar and monterey jack cheese

1 can black beans, drained

avocado, cut in chunks

frozen corn, thawed

Dressing

1 extra large handful of cilantro, washed

1 cup of oil (I used Veg. oil)

1/2 cup red wine vinegar

6 crushed garlic cloves

1 egg yolk

1/4 onion, chopped

1 jalapeno, minced

1 tsp sugar

1 tsp. salt

pepper

1/2 package hidden valley ranch salad dressing

1/2 cup milk

1/2 cup light mayo

Blend cilantro, vinegar, garlic, egg yolk, onion, jalapeno, sugar, salt and pepper in a food processor or blender. After it is well blended slowly add the oil with processor on. Combine ranch mix, milk and mayo and then add that to food processor and mix. Refrigerate for about an hour till thickened.

Pour marinade over chicken till covered in a ziploc back and marinade for 2-3 hours. Cut up chicken into bite size pieces and cook in a saute pan. When cooked through pour just a tad bit more of marinade from the bottle onto the chicken and heat through. Set aside. Get rest of ingredients ready and put in individual bowls. Now make your salad the way you want it and toss with dressing!

This dressing makes a lot so I halved it for my family of six. Well actually only three of us ate it, but plenty for leftovers the next day. The dressing has a little bit of a kick to it so don't know how much the kiddies will enjoy it. Also, I have not tried this by just adding ranch from the bottle. I assume it will taste fine, but the package stuff is always a little thicker.

Double-Chocolate Banana Bread

1 cup sugar

2 eggs

1/3 cup vegetable oil

1 tsp. vanilla extract

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1 tsp. baking soda

1 1/4 cups mashed ripe banana (about 3)

1 cup semisweet chocolate chips

Heat oven to 350 degrees.  Spray bottom of 8 1/2 x 4 1/2-inch loaf pan with nonstick cooking spray.

In large bowl, beat sugar, eggs and oil at medium speed until mixed.  Beat in vanilla.  In medium bowl, stir together flour, cocoa and baking soda; beat into sugar mixture at low speed just until combined (batter will be very thick).  Stir in bananas and chocolate chips.

Spoon batter into pan.  Bake 60-70 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan;cool completely on wire rack.

This was super good and tasted like Costco's chocolate muffins.  I think next time I will add the bananas in with the egg mixture before I put in the flour mixture.  This way it gets a little more incorporated.  Not tons of banana flavor, but still yummy!

Lime Chicken Soft Tacos

1 1/2 pounds skinless, boneless chicken breast, meat cubed

1/8 cup red wine vinegar

1 tsp. white sugar

1/2 lime juiced

1/2 tsp. salt

1/2 tsp. pepper

2 green onions, chopped

2 cloves garlic, minced

1 tsp. dried oregano

flour tortillas

diced tomatoes

lettuce

shredded cheese

Saute chicken in a medium saucepan over medium high heat for about 20 minutes.  Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano.  Simmer for an extra 10 minutes till most of juice is gone.

Serve on warm tortillas and garnish with tomatoes, lettuce, cheese and whatever else you like!

Pasta with Tomato and Peas

1 pound linguine or spaghetti

3 Tbs. olive oil

3 shallots, chopped

2 garlic cloves, minced

1 carrot diced

1 tsp. salt

1 tsp. pepper

5 Tbs. tomato paste

1/2 tsp. dried oregano

1 tsp. dried thyme

1 tsp. dried parsley

1/2 tsp. dried basil

1 1/2 cups frozen peas, thawed

1/4 cup grated parmesan

1/4 cup grated Romano

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.  Drain pasta, reserving 2 cups of the pasta water.  Meanwhile, heat the oil in a large nonstick frying pan over  medium heat. Add the shallots, garlic, carrots, salt and pepper.  Cook until tender, about 8 minutes.  Add the tomato paste and 1/2 cup of the hot pasta water.  Stir to melt the tomato paste and create a sauce, adding more pasta water if necessary.  Stir in the oregano, thyme, and parsley.  Gently fold in the cooked pasta, peas and the cheeses, adding more reserved pasta water if necessary. Transfer to a platter and serve immediately.

Italian Baked Penne

8 oz. penne, cooked and drained

1 28 oz. jar of your favorite spaghetti sauce

2 eggs

16 oz. cottage cheese

10 oz. frozen, chopped spinach-thawed and drained

1 cup cheddar cheese

1 1/2 cup Mozzarella

1/2 cup shredded parmesan

1 tsp. Italian Seasoning

Cook noodles.  In a large bowl beat eggs and add cottage cheese,spinach and italian seasoning.  In a 9 x 13 baking dish layer 1/3 of the sauce.  Then layer 1/2 the noodles, 1/2 the egg mixture and 1/2 of the cheese. Repeat one more time finishing with sauce on top.  Bake at 350 for 45 minutes.

I used my homemade sauce (see lasagna, but added a small 8 oz. can of tomato sauce to it)

Oven Fried Chicken Legs

2 sticks melted butter

2 Tbs. dijon mustard

1 cup seasoned breadcrumbs

1/2 tsp. oregano

1/2 tsp. thyme

1/4 tsp. garlic salt

1 tsp. salt

16 chicken drumsticks (skin on)

Melt butter in microwave and mix in Dijon mustard.  In separate bowl add rest of ingredients. Dip chicken in butter mixture and then cover with breadcrumb mixture.  Place on cookie sheet lined with parchment paper. ( If you don't have parchment paper make sure to spray a little pam on it.)  Cook on 400 degrees for 55-60 min.  and golden browned.

Now this is not the most healthy recipe.  It would probably be healthier if the skin was removed and egg was used instead of butter.  

Pumpkin Surprise Cake

1 Box yellow cake mix: reserve 1 cup and set aside 

CRUST: MIX TOGETHER

Remaining cake mix

1/2 cup butter

1 egg

mix well, press into a 9x13 pan

BATTER: MIX TOGETHER

30 oz. can pumpkin

3 beaten eggs

1 tsp. cinnamon

2/3 cup evaporated milk

3/4 cup sugar

Pour batter on top of crust

TOPPING:  MIX TOGETHER

1 cup remaining cake mix

1/4 cup sugar

1 tsp. cinnamon

2 Tbs. melted butter

1/2 cup chopped nuts (optional)

Crumble mix on top of batter.  Bake 425 for 15 minutes.  Reduce heat to 350 for 30 minutes. Let cool and serve with whipped cream.

Awesome Sausage, Apple and Cranberry Stuffing

• 1 1/2 cups cubed whole wheat bread
• 3 3/4 cups cubed white bread
• 1 pound ground turkey sausage
• 1 cup chopped onion
• 3/4 cup chopped celery
• 2 1/2 teaspoons dried sage
• 1 1/2 teaspoons dried rosemary
• 1/2 teaspoon dried thyme
• 1 Golden Delicious apple, cored and chopped
• 3/4 cup dried cranberries
• 1/3 cup minced fresh parsley
• 1 cooked turkey liver, finely chopped
• 3/4 cup turkey stock
• 4 tablespoons unsalted butter, melted

1.  Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl.

2.  In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors.

3.  Pour sausage mixture over bread in bowl. Mix in chopped apples, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Spoon into turkey to loosely fill.

I of course did not put in the chicken liver.  I guess I am just a wimp!  Still tasted great.

Guacamole

2 ripe avocados

2 Tbs. finely chopped onion (red or white)

1/2 tomatoes, finely chopped

1 tsp. chopped cilantro

1/2 lime, juiced

Salt and pepper to taste

Smash avocados in a bowl.  Stir in rest of ingredients and season with salt and pepper.

Mom's Rice Pudding

Place 4 eggs, 1 cup sugar and 1/2 tsp. salt in baking dish and stir will with whip.  Scald (bring to almost boiling point) 4 cups milk.  Stir milk into egg mixture and add 1 tsp. vanilla.  Stir in 3 cups cooked rice.  Sprinkle with cinnamon and nutmeg over surface.

Place baking dish in a larger pan or dish filled with water to about 1" high.  Bake at 350 degrees for 60-70 minutes or until knife inserted 1-2" from edge comes out clean.  The soft center will set as it cools.

This is one of Travis's favorites.  He eats it for breakfast!  My mom adds raisons as well sometimes, but I am not a raisin fan.

Caramel Sauce

1 c. butter

1 c. brown sugar

1 c. light corn syrup

1 can sweetened condensed milk

1 tsp vanilla

 

Combine all ingredients in a heavy sauce pan and bring to a boil.  Drop a tsp of caramel into a glass of cold water, when caramel first starts to hold together, it is done.

We made this a few years ago for Christmas baskets.  Apples and caramel for dipping.  What could be better? It is fantastic!

Sugar Cookies

Cream:

1 C. sugar and 1/2 cup butter

Then add:

1 egg 

1 tsp. vanilla

Combine in a bowl:

2 tsp. baking powder

3 1/2 C. flour

1 tsp. baking soda

1/2 tsp. salt

With 1/4-1/2 cup milk, alternate pouring the flour mixture and the milk into other ingredients till well blended. Mixture should not be sticky.  Roll to 1/4" thick and bake at 400 degrees for 10-12 min till set. Do not cook till golden or they will not be soft.  

Pumpkin Bars

Cream together:
4 eggs
1 1/2 cup sugar
1 C. oil
1 16 oz. can pumpkin

Then stir in:
2 tsp. cinnamon
2 C. flour
2 tsp. baking powder
1 tsp. salt
1 tsp. soda

Bake in a 15x9 pan at 350 degrees for 25 min.

Icing
8 oz. cream cheese
3 Tbs. butter
1 tsp. vanilla
1 1/2-3 cups powder sugar

The Pioneer Woman

I will cook anything this woman makes!

Ultimate Chocolate Chip Cookies

2/3 cup unsalted butter, softened

2/3 cup shortening

1 cup brown sugar

1 cup sugar

2 eggs

2 tsp. vanilla

1 tsp. salt

1 tsp. baking soda

3 1/2 cups flour

1 1/2 cups semi sweet chocolate chips

Cream together butter and shortening.  Add sugars and mix.  Next add one egg at a time, mixing after each one.  Add vanilla and mix.  Combine all dry ingredients in another bowl and add to mixture 1/3 at a time mixing to combine each time.  Add chocolate chips.  Dough may seem dry, but that is the way it is supposed to be.

Bake at 375  for 12 min. or just barely golden.

Garden Risotto

1 cup arborio rice, or med. grain rice

2 Tbs. olive oil

2 cloves garlic, minced

3 1/4-3 1/2 cup reduced sodium chicken broth

1/2 cup shredded carrots

1/4 cup sliced green onions

1/2 cup shredded parmesan cheese

2 Tbs. fresh basil, julienned

 

In a pan bring broth to a low simmer.  Meanwhile in another pan cook and stir uncooked rice in the oil over med. heat for 5 min or golden brown.  Add garlic; cook and stir one minute more. Turn heat down a little and slowly add 1 cup broth to rice mixture, stir occasionally until broth is absorbed.  Continue adding broth 1/2 at a time, stirring occasionally until absorbed.  When adding the last 1/2 cup of broth add in the carrots and green onion.  When broth has absorbed add in the cheese and basil and stir till creamy.   

We add cooked cut up chicken to this to make a meal.  Just cook chicken ahead of time and add when you add the cheese and basil.  

Black Bean Salsa

2  large tomatoes, chopped
1-2 cans black beans, drained and rinsed
frozen corn (about 2 cups), thawed
small bunch of Green onions, chopped
1/2 cup chopped cilantro
2 Avocados, diced
1 packet of Italian Seasoning (dry mix)

Mix all ingredients together and serve with corn chips.

Little Thimbles Sciue Sciue

1 1/2 cups (about 8 oz) ditalini Pasta or other small tubed-shaped pasta

1/4 cup olive oil

2 teaspoons minced garlic

5 plum tomatoes (about 1 lb), chopped

8 oz. cold fresh mozzarella, drained, cut into 1/2 inch cubes

8 large fresh basil leaves, coarsely chopped

Bring a large saucepan of salted water to a boil.  Add the pasta and cook until tender but still firm to the bite, stirring often to prevent the pasta from sticking together, about 8 min. Drain

Meanwhile, in a heavy large skillet, heat the oil over medium heat.  Add the garlic and saute until fragrant, about 1 minute.  Add the tomatoes and saute just until heated through, about 2 minutes.  Add the cooked pasta.  Remove the skillet from the heat.  Add the cheese and basil and toss to coat.  SEason the pasta, to taste with salt.  Spoon the pasta into small serving bowls and serve immediately.

Even better the next day.  I just eat it cold out of the fridge.

Arroz a la Mexicana (Mexican Rice)

1 clove garlic

1/2 tsp. salt

3 Tbs. lard, oil or shortening

1 cup long-grain rice

1 small onion, chopped

2 cups hot chicken, beef or vegetable broth

1 cup tomato puree

With fork mash garlic and salt to a paste; set aside.  Heat oil in large skillet or Dutch oven.  Add rice; cook, stirring until almost golden.  Add garlic paste and onion;  Cook until rice is golden. Stir in broth and tomato puree.  Bring to boil;  Cover; boil 3 minutes or until most of liquid is absorbed.  Reduce heat; simmer covered 30 to 40 minutes until rice is tender.

This rice is sooo good.  Better than most of the rice you find in Mexican restaurants.  

Baked Pumpkin Seeds

2 cups unwashed pumpkin seeds

1/2 tsp. Worcestershire sauce

2 Tbs. melted butter

1 1/2 tsp. salt

Mix all ingredients on a cookie sheet and bake for Approx. 2 hours at 250 degrees till evenly dry and golden.

Blueberry Buckle

3/4 cup sugar

1/4 cup shortening

1 egg

1/2 cup milk

2 cups flour

2 tsp. baking powder

1/2 tsp. salt

2 cups blueberries (fresh or frozen, thawed if frozen)

Topping

1/2 cup sugar

1/3 cup flour

1/2 tsp. cinnamon

1/4 cup soft butter

Crumble all ingredients together

Mix sugar and shortening.  Stir in milk and then add flour, baking pwd. and salt.  Carefully add blueberries.  Sprinkle with topping.  Cook at 350 degrees for 45-50 minutes. In a 9 inch greased cake pan.  

You can bake this in any type dish you want.  You can make muffins as well. Just be aware that cooking times will be different for different size pans.

Banana Bread

1/2 cup shortening

1 cup sugar

2 eggs

3 very ripe bananas, mashed

1 tsp. vanilla

2 cups flour

1/2 tsp. salt

1 tsp. soda

Cream together shortening and sugar.  Add eggs, bananas and vanilla, mix.  Add all dry ingredients, mix till combined.  Grease a loaf pan and bake 1 hour at 325.  Insert toothpick in top to check if done.

Simple Lasagna

1-28 oz can diced tomatoes (I use petite diced)

2 cloves garlic, minced or garlic pressed

1 Tbs. Italian Seasoning

1/2 tsp. salt

pepper (6 twists of the pepper mill)

9 lasagna noodles, cooked

16 oz. cottage cheese

1 1/2 cup grated parmesan

1 lb. mozzarella cheese, grated

1.  Preheat oven to 350 degrees.

2.  Cook lasagna noodles according to package directions.  Make sure to salt your water.

4.  In a sauce pan combine tomatoes, garlic, Italian Seasoning, salt and pepper.  I puree this just a little with a small hand mixer (braun).  You can just skip this step if you don't mind chunks of tomatoes.  Simmer this for at least 30 min. Till most of the moisture has cooked off.  

4.  Put a little of the sauce down in a 9 X 13 pan, place 3 lasagna noodles on top, then cottage cheese, mozzarella and parmesan and then repeat two more layers, leaving just a little sauce to put on top.  

5.  Cook for 35 min. or till top is golden brown.

This is my spaghetti sauce as well.  We don't use canned.  Although I always have some on hand cause Ryann prefers it.  "Ronzoni" makes a really good oven ready lasagna noodle if you don't want to have to cook them before hand.  (They work well if your sauce is still kind of runny.) Nothing like saving some time.  We are not crazy about meat in our lasagna or spaghetti, but of course you always can add it.

My Grandma Zalia's Fool Proof Pie Crust

4 cups flour

1 3/4 cup shortening

1 Tbs. sugar

2 tsp. salt

Mix in mixer  

Then add:

1 egg

1 Tbs. vinegar

1/3 cup ice water

Mix and let set in refrigerator an hour before using.  Makes two 9 inch pie crust bottoms.

Sour Cream Apple Pie with Streusel Topping

Filling

1 cup sour cream

2/3 cup sugar

2 Tbs. flour

1/4 tsp. salt

1 tsp. vanilla

1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 egg

1 lemon juiced

4 cups peeled, sliced granny smith apples, squeezing lemon juice over apples to cover

1- 9" unbaked pie shell, chilled in the fridge for at least 30 min.

Topping

1/2 cup brown sugar, packed

1/3 cup flour

1/4 cup butter, room temperature

1/2 tsp. cinnamon

Mix together all ingredients until the mixture resembles coarse crumbs.

1.  Preheat oven to 400 degrees

2.  Beat together sour cream, sugar, flour, salt, vanilla, spices and egg (slightly beaten by hand).  Add apples, mixing carefully to coat well.

3.  Put filling into a pie shell and bake initially for 25 minutes.

4.  Remove from oven and sprinkle with crumb topping. Bake for an additional 20 more minutes.

Let cool for an hour before serving.

This pie actually won me a blue ribbon.  Okay, it was a ward party blue ribbon!  But I'll take it!

Broccoli and Bow Ties

Kosher salt

6 cups broccoli florets (3 heads)

2 Tbs. unsalted butter

2 Tbs. good olive oil

1 tsp. minced garlic

1 lemon, zested

1/2 tsp. freshly ground black pepper

1 Tbs. freshly squeezed lemon juice

1/4 cup toasted pine nuts

Freshly grated Parmesan cheese

Box of Bow Tie pasta (1 lb)  cooked and cooled

Cook the broccoli for 3 minutes in a large pot of boiling salted water.  Remove the broccoli from the water with a slotted spoon immediately put in an ice bath.(Ice water in a bowl.  This stops the cooking process and keeps the bright green color)  Place in a large bowl and set aside. Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute.  Off the heat, add 2 tsp. salt, the pepper, and lemon juice and pour this over the broccoli and pasta.  Toss well.  Season to taste, sprinkle with the pine nuts and cheese, if using and serve.

To toast pine nuts, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.

One of Travis's favorite pastas.  Let's see do you think I like bow-tie pasta?  Make sure you do NOT cook the broccoli for more than 3 minutes.  Three minutes gives it perfect texture!

Death By Chocolate Cookie

2 pkg. (16 squares) Bakers Semi-Sweet Baking Chocolate, divided

3/4 cup firmly packed brown sugar

1/4 cup butter

2 eggs

1 tsp. vanilla

1/2 cup flour

1/4 tsp. baking powder

2 cups chopped nuts

Heat oven to 350 degrees.  Coarsely chop 8 squares (1 pkg) of the chocolate; set aside. Microwave remaining 8 squares chocolate in large microwavable bowl on high 1-2 min.  Stir until ch0colate is melted and smooth.  Stir in sugar, butter, eggs and vanilla.  Stir in flour and baking powder.  Stir in reserved chopped chocolate and nuts.  Drop by 1/4 cupfuls onto ungreased cookie sheet.  Bake 12-13 minutes or until cookies are puffed and feel set to the touch.  Cool on cookie sheet 1 minute.  Transfer to wire rack to cool completely.  Makes about 1 1/2 dozen cookies.

I got this recipe years ago off the back of the Baker's chocolate squares box, I think.  They are super yummy! If you like chocolate that is!

Lemon Blossoms

18 1/2 ounce package yellow cake mix

3 1/2 ounce package instant lemon pudding mix

4 large eggs

3/4 cups vegetable oil

Glaze

4 cups confectioners sugar

1/3 cup fresh lemon juice

1 lemon, zested

3 Tbs. vegetable oil

3 Tbs. water

Preheat oven to 350 degrees.

Spray miniature muffin tins with cooking spray.  Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes.  Pour a small amount of batter, filling each muffin tin half way.  Bake for 12 minutes.  Turn out onto a kitchen towel.

To make the glaze, sift the sugar into a mixing bowl.  Add the lemon juice, zest, oil, and 3 Tbs. water.  Mix with a spoon until smooth.

With fingers, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat.  Place on wire racks with waxed paper underneath to catch any drips.  Let the glaze set thoroughly, about 1 hour, before storing in containers with tight-fitting lids.

This is one of my all-time favorite desserts.  If you are not careful, before you know it you have ate a ton!!!

Chocolate Citrus Biscotti

2 cups all-purpose flour

3/4 cup fine yellow cornmeal

1 1/2 tsp. baking powder

1 tsp. salt

3 large eggs

1 cup sugar

1 Tbs. orange zest

1 Tbs. lemon zest

1 3/4 cups semi sweet chocolate chips

2 Tbs. unsweetened cocoa powder

Preheat the oven to 325 degrees.

Line a large baking sheet with parchment paper.  Stir the flour, cornmeal, baking powder and salt in a large bowl.  Using an electric mixer, beat the eggs and sugar in large bowl until pale yellow and fluffy, about 3 minutes.  Add the orange and lemon zests to the dry ingredients.  Add the floiur mixture to the eggs and sugar and beat just until blended (the dough will be soft and sticky).  Let stand for 5 minutes.

Using a rubber spatula, transfer the dough to the prepared baking sheet, forming two mounds spaced evenly apart.  Moisten your hands with water and shape the dough into two 11 x 4 inch logs. (Kind of like shaping meat loaf)  Bake until lightly brown, about 35 minutes.  Cool the logs for 5 minutes.  Using a serrated knife, cut the logs crosswise into 1/2-inch-thick diagonal slices.  Arrange the biscotti cut side down on the same baking sheet.  Bake until the biscotti are pale and golden, about 25 minutes.  cool the biscotti on the baking sheet for 5 minutes.  Using a metal spatula, transfer the biscotti to a rack and cool completely.

Melt the chocolate chips in the microwave, stirring every 20 seconds, about 1 1/2 minutes total.  Dip 1 cut side of each biscotti into the melted chocolate.  Gently shake off the excess chocolat.  Place the biscotti, chocolate side up, on the baking sheet.  Refrigerate until the cocolate is firm, about 35 minutes.  Dip a pastry brush in the cocoa, then lightly brush the cocoa over the chocolate in each biscotti.

The biscotti can be made ahead.  Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

Don't let the amount of instructions fool you.  These are actually really easy to make.  It is basically mixing ingredients, cook it, cut it and cook it again.  I made these for Christmas treats one year.  Thought they were pretty good if this is your thang!

Chewy Cocoa Brownies

1 2/3 cups granulated sugar

3/4 cup butter, melted

2 Tbs. water

2 large eggs

2 tsp. vanilla 

1 1/3 cups flour

3/4 cup cocoa

1/2 tsp. baking powdered

1/4 tsp. salt

3/4 cups nuts (optional)

1.  Preheat oven to 350 degrees.  Grease 13 x 9 baking pan.

2.  Combine sugar, butter and water in large bowl.  Stir in eggs and vanilla.  Combine flour, cocoa, baking powder and salt in medium bowl; stir into sugar mixture.  Spread into prepared baking pan.

3.  Bake for 18-25 minutes or until wooden pick inserted in center comes out slightly sticky.  Cool completely in pan on wire rack.  Sprinkle with powdered sugar.  Cut into squares.

I love these brownies.  I really like boxed brownies, but these are great too.  You always need a good homemade brownie recipe when you are craving them and you don't have a box in the pantry.  I also throw in a handful of chocolate chips sometimes.  (I only use semi-sweet)

Ann's Chicken Pasta Salad

4 cups cooked chicken breasts- cubed

6 cups cooked pasta-bows or rotella

1 1/2 cups green grapes halved

1 1/2 cups red grapes halved

2 can sliced water chestnuts quartered

1 10 oz. can pineapple tidbits drained

2 cups chopped celery

1/2 cup chopped green onions

2 cups almonds or cashews

2 cups craisins

Dressing

1 16 oz. bottle Coleslaw dressing (your favorite)

1/2 cup mayo

1/2 cup Miracle Whip

Blend all ingredients, except nuts and craisins.  Marinate several hours or overnight.  Add nuts and craisins just before serving.  Serves 30.

Pico De Gallo

4 vine-ripe tomatoes, chopped

1/2 medium red onion, chopped

2 green onions, white and green parts, sliced

1 Serrano chile, minced (I used Jalapeno)

1 handful fresh cilantro leaves, chopped

3 garlic cloves, minced

1 lime juiced

1/4 cup extra-virgin olive oil

1 tsp. kosher salt

In a mixing bowl, combine all ingredients together.  Toss thoroughly.  Let it sit for 15 minutes-hour to allow the flavors to marry.

Spaghettini with Checca Sauce

8 ounces spaghettini or angel hair pasta

5 scallions (white and pale green parts only), coarsely chopped

3 garlic cloves, crushed

1 (12 oz container) cherry tomatoes, halved

1 (1 oz) piece parmesan, coarsely chopped

8-10 fresh basil leaves

Salt and freshly ground black pepper

3 Tbs. olive oil

4 ounces fresh mozzarella cheese, cut into 1/2- inch cubes

1.  Cook the pasta in a large pot of boiling salted water.  

2.  Meanwhile, combine the next 7 ingredients in a food processor.  Pulse just until the tomatoes are coarsely chopped.  (do not puree)

3.  Drain the pasta, reserving some of the pasta water.  Toss the pasta with the tomato mixture and fresh mozzarella in a large bowl.  Add some of the reserved pasta water (about 1/4 cup) if the sauce looks dry.  Serve immediately.

For some reason my kids say this is hot (spicy).  I think it is the garlic.  They still eat it though. I actually just use regular spaghetti noodles for this.  Not a fan of the thinner noodles.

Acini di Pepe Salad

1 cup acini di pepe pasta

1 (20 oz) can crushed pineapple, drained with juice reserved

1 (15 oz) can mandarin oranges, drained with liquid reserved

1 (8 oz) container frozen whipped topping, thawed

7 ounces miniature marshmallows

1 cup white sugar

2 eggs, beaten

1/2 tsp. salt

3 Tbs. flour

1 (10 oz) jar maraschino cherries, drained (optional)

1.  Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente.  Drain.

2.  In medium saucepan, combine reserved liquids from  pineapple and oranges, sugar, eggs, salt and flour.  Cook until thick, stirring constantly.  When mixture becomes thick, add cooked pasta and refrigerate overnight.

3.  The next day, add pineapple and oranges, whipped topping and marshmallows to taste.  Mix together and top with cherries if desired. Keep chilled until served.

I think we have all had this recipe once in our lives as a child.  Brings back some memories! Some call this Frog-eye Salad.

Akiko's Cabbage and Pasta Salad

1/4 medium cabbage shredded

2 boneless chicken breasts, cooked and shredded

4 Tbs. chopped almonds

4 green onions diced

2 cup cooked pasta (I use bow-tie)

Dressing

1/2 tsp. black pepper

1/2 tsp. salt

1/4 cup olive oil

1/4 cup sesame oil

6 Tbs. white vinegar

4 Tbs. sugar

Combine dressing ingredients and toss with salad ingredients.

Broccoli Toss

6 cups chopped fresh broccoli florets

2 Tbs. chopped onion

4 large mushrooms, sliced

1/3 cup golden raisins

6-8 slices of bacon, fried crisp and crumbled

Dressing

2 Tbs. cider vinegar

3 ounces cream cheese

2 Tbs. sugar

dash of pepper

 1/8 tsp. garlic salt

1/4 tsp. salt

1 Tbs. prepared yellow mustard

2 Tbs. milk

2 Tbs. salad oil

1.  To make dressing, mix all dressing ingredients in a blender or food processor.  Refrigerate sever hours to allow flavors to blend.  If dressing is too thick, think with more milk.

2.  Lightly mix the broccoli, onion, mushrooms and raisins.   Pour chilled dressing over vegetables.  Toss to mix thoroughly and refrigerate.  Add bacon just before serving.

This salad kind of sound gross, with all that broccoli, but it is surprisingly delicious.

Almond-Mandarin Salad

1/4 cup slice almonds

1 heaping Tbs. sugar

1/2 head Romaine lettuce

1/2 head Iceberg lettuce

1 cup sliced celery

3 green onions, sliced

1 can mandarin oranges, drained

1.  Cook almonds in sugar in a pan over low heat, stirring continually until sugar dissolves and almonds are covered with sugar.  Cool and break apart. Set aside.

2.  Tear lettuce in bites sizes pieces.  Add rest of ingredients except almonds.  Add almonds and dressing just before serving.

Dressing

1/2 tsp. salt

2 Tbs. sugar

2 Tbs. vinegar

1/4 cup oil

Watermelon and Cantaloupe Salad with Mint Vinaigrette

1 bunch fresh mint, chopped

1/4 cup fresh lemon juice

1/4 cup simple syrup, recipe follows

1/8 teaspoon amaretto (I just use almond extract)

2 cups watermelon balls, from about half a watermelon

2 cups cantaloupe balls, from about 1 cantaloupe

1.  In a blender, combine mint, lemon juice, simple syrup, and amaretto.  Blend until smooth.

2.  In a large bowl, combine the watermelon and the cantaloupe.  Add the vinaigrette and toss.   Transfer to a serving bowl and serve.

Simple Syrup

1/2 cup water

1/2 cup sugar

In a saucepan, combine water and sugar over medium heat.  Bring to a boil, then reduce heat and simmer for 5 minutes, until the sugar has dissolved.  Take pan off heat and cool the syrup.

Goat Cheese Toasts

36 slices (1/2 inch thick) baguette bread

3 Tbs. olive oil

8 ounces soft fresh goat cheese

4 ounces cream cheese

2 tsp. finely chopped fresh Italian parsley leaves

2 tsp. finely chopped fresh thyme leaves

2 tsp. finely grated lemon peel

Salt and coarsely ground pepper

2 Tbs. thinly sliced chives

1.  Arrange the bread slices on 2 heavy large baking sheets.  Brush olive oil over the bread slices. Bake until the crostini are pale golden and crisp, about 15 minutes.

2.  Blend the goat cheese and cream cheese in a food processor until smooth and creamy.  Add the parsley, thyme, and lemon peel.  Season with salt and pepper, to taste.  Spread the cheese mixture over the crostini.  Sprinkle with chives.

The cheese mixture can be prepared two days in advance.  Leave out to reach room temperature before assembling.

Chunky Chocolate-Carmel Crunch

5 cups carmel corn

1 cup roasted salted almonds

1 cup mini marshmallows

1 cup coarsely chopped Heath Bars

15 oz. semisweet chocolate, chopped

1.  Combine all ingredients except chocolate in large bowl.

2.  Place chocolate in medium heat-proof bowl.  Bring 1 inch water to a boil in medium saucepan; remove from heat.  Place bowl of chocolate over water (bowl should not toiuch water).  Let stand until chocolate is melted.

3.  Pour chocolate over caramel corn mixture; stir to thoroughly combine.  spread on large parchment paper-lined baking sheet.  Refrigerate 1 hour or until chocolate is set.  Break into pieces. (Store in airtight container 2 weeks)

This is what I usually make for Christmas treats. This is heaven!  And if  your really nice to me you might get some!

Beef Brisket

Liquid Smoke

Worschestershire sauce

kosher salt and pepper

garlic-chopped

heavy duty foil

beef brisket

This is a recipe that I really don't have any measurements for.  I just usually get any size beef brisket that I think will feed my family and of course more if needs be.  My sister told me a long time ago that you should plan on about 1/4 lb. per person.  

I usually use a jelly roll pan for this.  I put tin foil down on the pan with lots of excess hanging over.  Now you can choose to cut some of the fat off the meat or you can just leave it on for more flavor.  Place the meat on the pan.  Next generously salt and pepper this, chop up some garlic and spread all over, pour some Worchestershire sauce over as well as some liquid smoke. You don't need a lot of the liquid smoke.  A lot goes a long way.

Next you want to wrap the meat up in tin foil so no heat or steam leaks out.  Cook this on 200 degrees for 10 hours or 250 degrees for 8 hours.  Take it out of the oven, cut some slits in the foil and let it cool down for awhile.

Now at this point you can do what ever you want with the meat.  French dip, nachos, or just the way it came out of the oven.  We usually make BBQ Beef Sandwiches.  I shred up the meat into a dish, add a little of the reserved liquid and pour on our favorite BBQ sauce.  Then you can have a little heaven on a bun!

Tilapia Dijon

4 Tilapia fillets

1/2 tsp. salt

1/2 tsp. pepper

4 Tbs. butter, divided

1/2 cup Dijon mustard

4 Tbs. chopped fresh parsley

2 Tbs. grated lemon peel

1 cup Panko break crumbs

1/2 cup parmesan cheese

1.  Sprinkle fish with salt and pepper.  Melt  2  Tbs. of the butter.  Combine melted butter, mustard, parsley and lemon peel in small bowl; spread over both sides of tilapia.  Combine Panko and cheese in shallow dish; generously coat tilapia with crumbs.

2.  Melt remaining butter in large nonstick skillet over medium-high heat.  Cook Tilapia 8-10 minutes or until it just begins to flake, turning once.

Emeril's Ka-Bam Kabobs

8 ounce button mushrooms, cleaned

1 large yellow onion, peeled

1 large green or red bell pepper

1 1/2 pounds beef sirloin, fat trimmed

1 Tbs. Baby Bam, recipe follows

1/4 cup soy sauce

2 Tbs. balsamic vinegar

2 Tbs. vegetable oil

1 Tbs. chopped garlic

wood or metal skewers

1.  Cut the onion in half.  Cut each half into quarters, keeping the pieces together as much as possible.  Remove the upper forth of the bell pepper,  Remove the stem end, inside ribs, and seeds.  Cut the pepper into quarters crosswise, then into 1-inch pieces.

2.  Cut the meant into 1-inch pieces and place in a large glass bowl.  AD the baby Bam and toss to coat.  Combine the worcestershire sauce, soy sauce, balsamic vinegar, vegetable oil, and garlic and pour over meat.  Cover tightly with plastic wrap and refrigerate for at least 2 hours and up to 4 hours.

3.  Preheat the oven to 400 degrees and place the oven rack in the top position.  Line the baking sheet with aluminum foil.

4.  Remove the meat from the refrigerator.  Thread 1 meat cube onto a skewer, followed by a mushroom, bell pepper, and onion.  Continue threading alternating ingredients onto skewer until the skewer is full.  Place the filled skewers on the baking sheet and bake for 10 minutes for medium.

5.  Remove from the oven.  Remove the meat and vegetables from the skewer onto a plate.  Serve hot.

Baby Bam

3 Tbs. paprika

2 Tbs. salt

2 Tbs. dried parsley

2 tsp. onion powder

2 tsp. garlic powder

1 tsp. ground black pepper

1 tsp. dried oregano

1 tsp. dried basil

1 tsp. dried thyme

1/2 tsp. celery salt

Combine all ingredients and store in a tight container up to 3 months.

I use this marinade on any type of steak I cook or grill.

Chicken Tortilla Soup

Chicken Tortilla Soup

3 boneless chicken breasts

4 cups chicken broth

1 onion chopped

2 Tbs. oil

1 tsp. chili powder

1 tsp. cumin

2 tsp. lemon juice

2 cans black beans

1 1/2 cups mild salsa*

2 cups frozen corn

2 tsp. minced garlic

corn chips

Cook chicken in oven (covered) on 350 degrees for 35 min.  Reserve juice.  Shred chicken.  In big pot on med. heat cook onion, seasoned with salt and pepper in oil for 5 min. till softened. Add garlic and saute for few minutes.  Stir in cumin, chili powder, corn, beans, shredded chicken, chicken broth (along with reserve liquid from cooked chicken), lemon juice and salsa.  Simmer for 30-40 min. on low.  Serve with crumbled corn chips.

* The brand of salsa I use is Arriba.  It is excellent.  I used the Fire Roasted Red Salsa. (mild)

This was posted on my other blog for those who think it looks familiar.  This would also be good garnished with cilantro.  Just haven't tried it yet.

Tri-Colore Orzo

1 pound orzo pasta

3 Tbs. extra-virgin olive oil, plus 1/4 cup

2 cups fresh arugula (about 3 ounces)

3/4 cup crumbles ricotta salata cheese (or feta cheese)

1/2 cup dried cherries (I use cherry flavored craisins)

12 fresh basil leaves, torn

1/4 cup toasted pine nuts

3 Tbs. lemon juice

1 1/2 tsp. salt

1 tsp. freshly ground black pepper

Bring a large pot of salted water to boil over high heat.  Add the pasta and cook unitl tender, stirring occasionally, about 8-10 minutes.  Drain pasta and put the pasta on a large cookie sheet.  Drizzle the pasta with 3 Tbs. olive oil, toss, spread out,and set aside to cool.

Once the orzo is cool, transfer to large serving bowl.  Combine lemon juice and 1/4 cup olive oil, lemon juice and salt and pepper.  Add the remaining ingredients, pour dressing on top  and toss gently to combine.  Serve.

This is one of my most favorite salads!!

Rice Pilaf

3 Tbs. unsalted butter

1 shallot, thinly sliced

1 1/2 tsp. kosher salt

Freshly ground black pepper

2 Cups basmati-style long grain rice

3 Cups low-sodium chicken broth

1 bay leaf

1 sprig fresh rosemary

Melt the butter with the shallot in a medium saucepan over medium-low heat.  Season with the salt and pepper and cook until the onions are soft, about minutes.  Add the rice and stir until coated with the butter.  Increase the heat to medium-high.  Let the rice cook until toasted, stirring occasionally, about 5 minutes more.

Store in the broth, bay leaf, and rosemary.  Bring to a simmer over low heat, cover, and cook until all the broth has been absorbed by the rice is tender, about 15-18 minutes.  Remove from the heat and let set for 5 minutes.  Discard the rosemary and bay leaf.  Fluff the rice with a fork and serve.

This rice goes great with the Tilapia with Pesto or any fish for that matter.  We eat this a lot in our house!

Tilapia with Pesto

4 Tilapia fillets

Salt and pepper

Basil Pesto (recipe below)

On a cookie sheet covered with parchment paper or foil, season Tilapia generously with salt and pepper.  Top all of fillet with pesto. Cook in 425 degree oven for 10 minutes or till fish is white and flaky.

Basil Pesto

1 garlic clove peeled

2 cups fresh basil leaves

1/4 cup toasted pine nuts

Salt and freshly ground black pepper

1/2 Cup extra virgin olive oil

1/2 cup parmesan cheese

Into the bowl of a food processor, add the garlic, basil leaves, pine nuts, salt, and pepper. Pulse until finely chopped. With the blender still running, slowly pour 1/2 cup of olive oil. Check for a thick, yet smooth consistency, adding more oil if necessary. Transfer to a bowl and stir in 1/2 cup Parmesan.

If you have never used tilapia it is an inexpensive very mild fish.  It is very easy to cook with and you almost can't ruin it.  Because it is so mild kids usually like it.  At least mine do.  You can always buy pesto from the store, but this is super easy and so much more flavorful.  You can use any leftover pesto and toss in some pasta with some fresh tomatoes and grilled chicken for another meal.

Old Fashioned Scalloped Potatoes

2 Cups thinly sliced onion

9 Tbs. unsalted butter

6 Tbs. flour

3 1/2 cups hot milk

2 1/2 pounds potatoes

1 1/2 cups coarsely grated sharp Cheese, about 6 oz. (I usually just use medium cheddar)

1/3 cup dry bread crumbs

Salt and Pepper

1.  In a skillet cook onion and 2 Tbs. of the butter over moderately low heat, stirring until onions are very soft. In a separate heavy saucepan melt 6 Tbs. of the remaining butter over moderately low heat, whisk in the flour and whisk for 3 minutes.  Add the milk in a stream, whisking and bring the sauce to a boil.  Simmer the sauce, whisking for 1 minute and add salt and pepper to taste.  Remove from heat.

2.  Peel the potatoes and slice them 1/8 inch thick.

3.  Spread about one third of the sauce in the bottom of a well-buttered 9 x 13 inch pan.  Cover the sauce with a layer of potato slices, overlapping the slices slightly, and cover the potatoes with one third of the onions.  Sprinkle the onions with one third of the Cheddar cheese and continue to layer the remaining sauce, potatoes, onions, and cheese in the same manner. 

4.  Sprinkle the top with bread crumbs, dot it with the remaining 1 Tbs. butter.

5.  Bake the mixture, covered in foil at 400 degrees for 20 minutes.  Remove the foil and bake the potatoes for 30-35 minutes more, or until the top is golden and the potatoes are tender.

I love this recipe because you don't have to cook your potatoes first.  Because they are so thinly sliced they cook in the oven.  Great with ham for a great Easter supper!

Florentine Artichoke Dip

1 (10 ounce) package frozen chipped spinach-thawed and squeezed dry

1 (14 ounce) can artichoke hearts, drained and chopped

3 cloves garlic, minced

1/2 cup mayonnaise

2 (8 ounce) packages cream cheese, softened

2 Tbs. lemon juice

1 cup grated parmesan cheese

1.  Preheat oven to 375 degrees.  Lightly grease a 7 x 11 inch baking dish.

2.  In a medium bowl, mix together the cream cheese and mayonnaise until smooth.  Mix in the artichoke hearts, spinach and parmesan cheese, garlic and lemon juice.  Spread evenly into the prepared baking dish.

3.  Bake covered for 20 minutes.  Remove the cover, and let the dish bake uncovered for 5 minutes, or until the surface is lightly browned.

4. Serve with crackers or baguette chips.

Foil-Pack Taco Chicken Dinner

4 small boneless skinless chicken breasts halves

4 tsp. taco seasoning

2 cups thinly sliced peeled potatoes

1/2 cup Monterey Jack  cheese

1/2 cup cheddar cheese (mix cheeses together)

1/2 cup of your favorite Salsa (I love Arriba)

1/4 cup sour cream

1.  Preheat oven to 400 degrees.  Sprinkle chicken evenly with seasoning mix.  Place 1/2 cup of the potatoes on center of each of four large sheets of heavy-duty foil, season with salt and pepper; top each with 1 chicken breast, 1/4 cup of the cheese mixture and 2 Tbs. of the salsa.

2.  Bring up foil sides.  Double fold top and both ends to seal each packet, leaving room for heat circulation inside.  Place in single layer in 15x10x1 bakin pan.

3.  Bake 30-35 minutes or until chicken is cooked through and potatoes are tender.  Remove packets from oven.  Let stand 5 minutes.  Place one packet on each of four dinner plates.  Cut slits in foil with sharp knife to release steam before opening.  Top each serving with sour cream.

This recipe did not sound exceptionally good when I read it, but it just looked so easy and quick to put together.  But it was surprising good for such little effort!

Natalie's Chili

2 Tbs. vegetable oil

2 lbs. chuck steak, cut into cubes (chuck is best)

1 large onion, chopped

6 cloves minced garlic

1 Tbs. chili powder

1/2 tsp. salt

1 Tbs. paprika

2 tsp. ground cumin

1-28 oz. can diced tomatoes

1 cup water

1 can pinto beans, drained and rinsed

1 can cannelini beans, drained and rinsed

1 can kidney beans, drained and rinsed

1. In a large soup pot, heat the oil. Season the chuck with some salt and pepper. Brown over med-high heat. Remove from pot and transfer to a plate.

2. Add copped onion to pot and cook over med-high heat till tender, about 4 minutes. Add garlic and cook about 2 minutes. Stir in chili powder, paprika, cumin and chuck steak with accumulated juices. Cook, stirring till fragrant, about 1 minute. Add tomatoes and their juices and the water. Cover and simmer over moderately low heat for 1 hour.

3. Stir in the beans and simmer uncovered till thickened, about 15 minutes. Serve with cheese, green onion and sour cream.

My friend Natalie cooked this for book club once and it was some of the best chili I have ever had!

German Pancakes

6 eggs

1 C. milk

1 C. flour

1/2 C. sugar

1 tsp. vanilla

1/2 tsp. salt

1 cube butter

Melt butter in a 9x13 pan in the oven at 350 degrees.  Put eggs into blender or food processor and blend until bubbly.  Add milk, flour, sugar, vanilla and salt and blend until light and bubbly. Remove the melted  butter from the oven and pour the egg mixture into the pan on top of the butter.  Bake in the oven at 400 degrees for 10-15 minutes. Cut into squares and serve with powdered sugar, syrup or jam.

Baked Pumpkin Seeds

Mix 2 Cup unwashed pumpkin seeds with 1/2 tsp. Worcestershire Sauce, 2 Tbs. melted unsalted butter and 1 1/2 tsp. salt.  Spread on cookie sheet and bake for approximately 2 hours at 25o degree or until evenly dry and golden.

We think these are better than any pumpkin seeds you can buy in the stores and they are so good for you!

White Chili

2 boneless chicken breasts

1 Tbs. oil

1 large onion

4 garlic cloves minced

1- 4 oz can diced mild green chilies

1/4 tsp. cayenne pepper

1 tsp. oregano

1/4 tsp. cloves

1 tsp. ground cumin

1 pint heavy cream

4 cans white beans, drained and rinsed

4 cups chicken broth

1 lb. grated Monterey jack cheese

Cook chicken covered with tin foil in a 350 degree onion for 30-40 minutes.  Reserve pan drippings.  Shred or cut up chicken in small dices.  Heat oil over medium heat and add onion and cook until tender.  Add minced garlic, green chilies, cayenne, oregano, cloves and cumin.  Stir to combine.  Add chicken, beans, chicken broth and heavy cream and any left over pan drippings.  Bring up to a low simmer and add jack cheese.  Simmer for 20 minutes stirring occasionally.  Serve topped with Monterey cheese and sour cream.

Homemade Balsamic Vinaigrette

1/4 cup balsamic vinegar

1 tsp. Dijon mustard

1 tsp. sugar

1/2 tsp. salt

1/4 tsp. black pepper

1 garlic smashed

1/2 cup olive oil

Put all ingredients in a jar or container with a tight lid and shake.

You could even add some finely grated parmesan cheese to this for a different twist.

Classic Spinach Salad

1 bag baby spinach

1/2 lb. bacon, cooked crisp and crumbled

2 granny smith apples, cored and cubed

2 hard boiled eggs chopped

Vinaigrette

3 Tbs. Dijon mustard

3 Tbs. lemon juice

1 tsp Worcestershire sauce

1 Tbs. sugar

Dash of pepper

1/8 cup water

1/8 cup olive oil

You can make a meal out of this by adding some grilled chicken to this.  Yummy!!!

Bob Hopes Favorite Chicken Hash

2 cooked chicken breasts

2-3 strips bacon cooked crisp and crumbled

2 green onions chopped

2 Tbs. butter

1/2 lemon, juiced

2 Tbs. sour cream

Combine all but sour cream in skillet and saute till heated through and chicken is a little browned.  Mix in sour cream.

This is a recipe I received at my wedding shower and have made it for the past 16 years.  Travis and the kids do not like sour cream on this and it tastes great without it.  I prefer it with sour cream.  To feed my family of six I usually double.  If you think it needs more lemon juice just taste and add if you want it more lemony.  

Beans and Rice

2 Tbs. olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped

1/4 tsp. cayenne pepper

1/2 tsp. cumin

1 tsp. salt

1/2 tsp. chile powder

2 plum tomatoes, chopped

2 cups canned black beans, rinsed

1 cup water

3 Tbs. chopped cilantro

4 cups cooked rice

Garnish with Salsa, grated cheese, sour cream, red onion or scallions

In large skillet heat oil over med. high heat.  Stir in onion and cook for 2 min.  Stir in garlic, cayenne, cumin, chili powder and cook for 1 minute.  Stir in tomatoes, salt, beans and water and stir well.  Simmer mixture for 15-20 minutes or until thickened.  Stir in cilantro.  Serve hot over rice or wrap in tortillas for burritos.

Baked French Fries

4 large baking potatoes

4 Tbs. olive oil

2 tsp.. paprika

2 tsp. garlic powder

2 tsp. chili powder

2 tsp. onion powder

1 1/2 tsp. salt

1.  Preheat oven to 450 degreees F

2.  Cut potatoes into wedges.  Mix olive oil, paprika, garlic powder, chili powder and onion powder together.  Coat potatoes with oil/spice mixture and place on a baking sheet. Season with salt and pepper.

3.  Bake for 45 min. in preheated oven.

These are soooo yummy!  Great with hamburgers, obviously, or with a grilled steak!

Creamy Orzo

1 lb orzo (rice -shaped pasta)

2 Tbs. olive oil

1 large shallot, finely chopped

1 garlic clove, minced

1 (14.5 oz) can diced tomatoes, juiced drained

1 1/4 cups whipping cream

1 cup frozen peas, thawed

3/4 cup freshly grated parmesan

Salt and freshly ground black pepper

2 cups chicken broth

2-3 cups water

Bring a heavy large saucepan of chicken broth and water to a boil over high heat.  Add the orzo and cook until tender but still firm to the bite, stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.

Meanwhile, heat the oil in a heavy large frying pan over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes. Add the tomatoes and cook until they are tender, about 8 minutes. Stir in the cream and peas. Add the orzo and toss to coat. Remove the skillet from the heat. Add the Parmesan to the pasta mixture and toss to coat. Stir the pasta mixture until the sauce coats the pasta thickly, adding enough reserved cooking liquid to maintain a creamy consistency. Season the orzo with salt and pepper, and serve.

This was okay.  There wasn't as much flavor as I thought there would be.  I really liked the texture though.  I am thinking next time I will add a little more garlic.

Ratings: 

Travis and I: 3.5 stars

Kids: 2 stars (so they say, but did not eat more than the two bites I told them to eat to rate it)

Pork Milanes

1 cup panko (Japanese bread crumbs)

1/2 cup finely grated parmesan

2 large eggs

6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)

Salt and freshly ground pepper

1/4 cup plus 3 Tbs. olive oil

6 lemon wedges

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko. Lightly beat the eggs in another large shallow bowl. Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven. Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork.

Transfer the pork to plates and serve with lemon wedges.

These were great!  And the kids loved them too.  I literally cooked for three minutes on each side.  Put them in, set the timer, turned them and set it again.  Make sure you squeeze the lemon on them!

Fettucini Alfredo

1 pint heavy cream (whipping cream)

1 stick of butter

2 Tbs. cream cheese (room temperature)

1/2-3/4 cup parmesan cheese

1 tsp. Garlic powder

In a saucepan combine butter, heavy cream, and cream cheese.  Simmer this until all is melted, and mixed well.  Add the parmesan cheese and garlic powder.  Simmer this for 15-20 minutes on low.  You may wish to season with a little salt and pepper. (Be careful with the salt.  The parmesan is salty.  I think I usually just add pepper)  Add to cooked fettucini noodles or any pasta you like.

This tastes really close to Olive Garden's Alfredo Sauce.  Super yummy and obviously really good for you! :)