Whole Wheat Pancakes
Adapted from “The America’s Test Kitchen Family Cookbook” (a MUST-HAVE for your kitchen library, by the way!)
- 2 cups whole wheat flour
- 2 TBSP. sugar (I think honey would be a great alternative…I’m going to try that next time)
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 large egg
- 3 TBSP. butter melted
- 2 C buttermilk (or 2 C regular milk with 1 T lemon juice added, let sit for a few minutes)
Whisk together dry ingredients. In a separate bowl, whisk egg and butter, then buttermilk. Make a well in dry ingredients, add wet into well, whisk very gently until incorporated (a few lumps should remain). Don’t overmix.
Cook pancakes over medium heat. Flip when bubbles start to appear. My batter was VERY thick, so I had to sort of “spread” the pancake a bit when I put the batter in the pan…and the little bubbles never popped by the time it was time to flip the pancakes. (I wouldn’t thin out the batter with milk because I don’t think they’ll come out as fluffy.) A little different than regular pancakes, but they come out - promise!
Caramelized Onion & Roasted Red Pepper Pasta
From Robin to the Rescue by Robin Miller, via TWFD reader Kate 
- 12 oz spinach fettuccine (Kate note: I always use regular fettuccine or whole wheat spaghetti with great success)
- 1 Tbs olive oil
- 1 medium onion, sliced into half moons
- 2 Tbs sugar
- 1 cup sliced roasted red peppers (Jane note: I just bought a jar of these at the store)
- 2 Tbs balsamic vinegar
- 1 cup vegetable broth (Kate note: I usually use chicken b/c i have an open container in my fridge)
- salt and fresh ground pepper
Cook pasta and drain. While pasta is cooking, heat the oil in large skillet over medium heat. Add the onions and sugar and cook, stirring a couple of times until the onions are golden brown and carmelized, about 10 minutes (Jane note - took longer for me). Stir in the red peppers and vinegar and cook for 2 minutes. Add the broth and pasta and simmer for 2 minutes to heat through. Season with salt and pepper and serve. The sauce will thicken up a bit upon sitting for a minute or two.
Kate note: I am only making this for 2.5 of us so I usually make half the pasta, but a full recipe fo the sauce. It’s so good and we like it really saucy! Enjoy!
Jane note: I had a 9 oz package of spinach fettuccine…and I thought it was too much pasta for the sauce, so go with Kate’s tip of just doing 6 oz of pasta (half the recipe), but the full recipe of sauce. Also, I’m going to throw some chicken in here next time - I think that would taste good. Great dish!
Number 3, aka Green Noodles
- Spinach Fettuccine, 8 or 9 oz package
- 1 boneless/skinless chicken breast, cubed
- ~3/4 of a package of mushrooms, chopped
- ~2.5 oz prosciutto, chopped
- Pesto cream sauce
- Feta cheese, to taste
Saute chicken & mushrooms in a bit of olive oil. Add prosciutto once chicken is cooked and heat through.
Cook pasta as directed on the package (I use fresh pasta). Drain.
Make a cream sauce with pesto mixed in…or buy the Garlic & Herb pasta mix (pictured…Knorr makes it, and one of the other brands makes it as well…don’t buty the pesto pasta mix, it’s not quite the right flavor). Follow as directed on the package, but use about 1/3 more milk…so if it calls for 1 1/2 cups milk, use 2 cups. This stuff tastes pretty good and is close to how American Grill’s tasted, BUT…a fresh pesto cream sauce would be even better.
Mix everything together…pasta, chicken mixture & sauce. Add crumbled or cubed feta cheese at the end so it doesn’t melt away…but mix it in. Put in as little or as much as you like.
Makes enough for about 4 people I would guess.
Bon appetit!
(My Mom’s notes and tips for making this: When I make this I like to use the ‘from scratch’ cream sauce. I use a plain pesto mix (this is dry pesto mix that adds olive oil - this in not the pasta pesto mix.) Mix and add that to the sauteed chicken, mushroom and prosciutto - set aside. This allows the flavor to infuse the chicken while the sauce is made. I then add cream (yes, real cream) to the pan drippings and slowly cook until it is of sauce consistency. I add the chicken mix to the cream - heat through and serve over the pasta. Be careful not to
‘break’ the sauce by over heating. Of course higher in calories. You will have to decide if the calories are worth it. I, the butter queen, think they are….although both versions are DELICIOUS!)
ASIAN SPINACH SALAD
From Kristy
Toss together:
1 small bag of spinach
8 oz. bowtie pasta (cook, strain, cool)
2-4 Tbsp. Sesame seeds
1/2 C. Sunflower seeds
1 can sliced water chestnuts
3 chicken breasts - season heavily with lemon pepper, grill and cut into bite size pieces
(I didn’t have lemon pepper, so I cooked the chicken on the stove top with olive oil, soy sauce, ginger, garlic, S&P and that worked nicely as well)
1 C. bean sprouts
(I also added green bell pepper and green onion b/c I had them and they were yummy)
Dressing:
1/2 C. Canola oil
1/2 C. sugar
1tsp salt
1 tsp sesame oil
3 Tbsp soy sauce
2 Tbsp Seasoned Rice vinegar (unseasoned works too)
1/2 tsp sesame SEED oil
1 tsp grated fresh garlic
store in fridge. Return to room temp before combined.
BARBECUE CHICKEN PIZZA
Inspired by Leucadia Pizzeria
Saute or grill chicken. Top your favorite pizza crust with BBQ sauce (Trader Joe’s Kansas City sauce is my FAVE), chicken, cilantro and gouda cheese. I do a mix of gouda and mozzarella. Cook as directed for your crust.
Sausage, Pepper & Onion Sandwiches
From Me
I don’t know if we can even consider this a recipe, but here’s what I do. I usually buy chicken sausages at Trader Joe’s…I like to use either Italian or pepper/onion flavored because it’s the right kind of flavor. I saute sliced onions and sliced bell peppers (not green ones, usually red) in olive oil. I then slice the sausages down the center and in half so they cook faster and are easier to eat on the bread, throw them in with the onions & pepper and cook until hot. Serve on a good bulkie roll/kaiser roll/sub roll with some mustard. That’s it. Easy peasy. Seriously good, though…last time we had these Nate and I both really enjoyed it.
Spinach & Pancetta Stuffed Shells w/Creamy Asiago Cheese Sauce
SHELLS:
- 1 lb.jumbo shells(about 20)
- Olive oil
- 1/2 lb pancetta, 3/4″ pieces
Cook..and add to…
- 2 lbs spinach-washed and drained
- 15 oz whole milk ricotta
- 1 C asiago
- 1/2 tsp. pepper
- 1/4 tsp. fresh nutmeg
Put a large spoonful of mix in each shell..
SAUCE:
- 1 T butter
- 1 clove minced garlic
Cook one minute in saucepan..or until fragrant..Then add…
- 1 C cream
Turn to low…
- 2 C asiago cheese (1/2 c. at a time)
- 1/4 C. fresh parsley
- 1/4 tsp. pepper
Top shells with some asiago and cook 25 minutes @ 350. Drizzle some sauce on shells before cooking and more when its done!! Fits in two 8×8 pans.
Rosemary Chicken with Artichokes & White Beans
From Jennifer Schulte
- 4-6 chicken breasts, boneless and skinless
- 1 1/2 tsp dried rosemary
- 1/2 tsp each salt and pepper (I use Kosher salt, it’s saltier!)
- 2 Tblsp olive oil
- 1 14 oz can, diced tomatoes
- 1 14 oz can, white beans drained (I use ‘great Northern beans’ from Bush’s)
- 1 14 oz can, artichoke hearts (quartered if you can find them, if not just drain & roughly chop up whole ones into quarters)
- 1/4 cup chopped Kalamata olives
Mix the spices together and sprinkle on one side of the chicken breasts. Heat the oil in large skillet to med high (I use a sauce pan, higher sides), add chicken seasoned side down and brown (3-4 min). Turn over chicken and add tomatoes, beans and artichokes, cook 5 min. Reduce heat and stir in olives, cook another 5 min or until chicken is done through and sauce thickens a little.
Serving = 1 breast + 1/2 cup or so of the chunky sauce! I serve this with brown rice, cooked in chicken broth.
Easy Chicken Cordon Bleu Casserole
From Amy Duke
- 6-8 boneless, skinless chicken breasts
- 8 slices Swiss cheese
- 6-8 slices ham (I get the thinly sliced ham from the deli)
- 2 cans Cream of Mushroom soup
- 1 bag croutons (or seasoned bread crumbs)
Line bottom of 9×13 pan with chicken breasts. Salt. Lay slices of Swiss cheese, then ham over the top of chicken breasts. Mix cream of mushroom soup with about 1/2 cup of milk and pour over top. Mash croutons and sprinkle over top. Cook (uncovered) at 350 degrees for about 1 hour.
Tostada Goop
From Barbara Tanner, my aunt
- 1 can cream chicken soup
- 1 can chili peppers
- 1 chopped onion (I do less than a 1 whole onion)
- 1 can chopped tomatoes
- 1 can black beans (just long enough to heat)
- six (or so) boneless skinless chicken breasts (can cut into chunks now or cook whole then shred it up later, which is what I usually do)
cook in a crock pot on low forever. add beans at the end.
DEBBIE’S EASY CROCK POT CHICKEN
From Debbie Blomquist, my aunt
- 6 boneless skinless chicken breasts
- 3 cans cream soup (2 chicken, 1 celery is good)
- 6 oz cream cheese softened
- 1 pkg Good Season Italian Dressing
Place chicken breasts in bottom of crock pot. Blend soups, cream and cheese. Add italian dressing mix. Pour over chicken breasts. Cook for 8 hours on low or 3 1/2 on high. Serve with white rice. Sauce may also be spooned over rice as a gravy.
BAKED STUFFING-COATED CHICKEN
From Pat, my mother-in-law
This isn’t even really a recipe - it’s that easy. Just coat your chicken breasts in Cream of Chicken or Cream of Mushroom soup, then coat that in some prepared stuffing (like Stove Top). Bake in 350 oven until the chicken is done. That’s it. Cate GOBBLES it up. You can even do chicken breasts still on the bone, but I usually do boneless/skinless - easier to eat.
BISTRO CHICKEN
From: My Mom’s Friend Jen
Bistro Chicken easy recipe … chicken breasts browned in a skillet, remove & cook 1/2 c chopped onions 5 min, add 1 14oz can diced tomatoes, italian seasoning, 1 can of Campbell’s french onion soup, cook that together to reduce liquid 5 min, pour sauce over chicken in a casserole dish, add swiss cheese on top & bake for 20 min!
PUFFED OVEN PANCAKES
From Better Homes & Gardens New Cook Book
- 2 T butter
- 3 eggs
- 1/2 C milk
- 1/2 C flour
- 1/4 t. salt
Preheat oven to 400 degrees. Put butter in baking dish (I just use an 8-inch casserole, I think the recipe calls for a round oven skillet or something)…heat in oven 3-5 minutes, til butter melted.
Beat eggs. Add milk, flour and salt. Beat til smooth. Pour immediately into baking dish. Bake 25 minutes, or until puffy edges and looks done in center. Serve with fruit, syrup, powdered sugar, whatever you like!
RIBS
From Barbara Tanner
1. Cook ribs in big roasting pan at 250 degrees for about 5 hours. Place ribs on a rack in the pan and keep some water in the bottom of the pan while cooking. You can roast the day before and refrigerate until your ready to grill.
2. Cook ribs on grill, low heat setting, for ab
out 30 minutes or until they’re hot. While they’re cooking, keep slathering with BBQ sauce and turning every few minutes.
Barb’s favorite BBQ sauce (and we agree) is Head Country BBQ sauce. It is seriously yummy, and you can order it online easy as pie!
CHICKEN CROISSANTS
My family also calls this Chimento Chicken b/c our old friends the Chimentos loved it…I think Chimento Chicken has a nice ring to it Also note, this is another recipe from my mom…so all amounts are guesses. Don’t you love it?
- Cream Cheese (1 package)
- Mushrooms (1 package, diced)
- Onion (as much as you like…I use about 1/4 of an onion)
- Cooked Chicken Breast (2 breasts?)
- Pillsbury Crescent Rolls OR Frozen Filo Dough
- Gravy topping - you can use cream of chicken soup or make chicken gravy with broth and thickening
Cook the chicken breast however you want (boil, pressure cooker, microwave). Chop up and sautee the mushrooms and onions. Mix chicken, mushrooms and onions into the cream
cheese. This is your filling. Here are the directions for each type of “crescent”:
Pillsbury Crescent Rolls: Put a blob of filling on the triangle of dough and roll the dough around the filling - cook for as long as directed on the package for the rolls.
Filo: Follow the directions on the package for filo.
Filo is SUPER yummy, but the crescent rolls are yummy too - crescent rolls are MUCH easier.
Top with gravy and enjoy!
BERTUCCI’S TORTELLINI
I love Bertucci’s (which you’ll find out in Boston area). This is a dish I ordered one night that was super yummy and just sort of made up a recipe for.
- Fresh Tortellini (cheese filled and spinach if possible)
- 1 can whole tomatoes, cut up, reserve most of the juice
- Mushrooms (portabellos are good)
- Sausage (italian or andouille), cooked cut into pieces
- Basil
- Oregano (lesser amount than basil)
- Minced garlic
- Some sugar
- Salt & Pepper to taste
- Light cream (a little)
Cook pasta. Mix other ingredients and add to pasta.
CHICKEN A LA KING
- 1/2 C butter
- 1 green bell pepper, chopped
- 3 oz. fresh mushrooms, chopped
- 1/2 C flour
- 1/2 t salt
- 1/4 t pepper
- 1 1/2 C milk
- 1 1/4 C chicken broth
- 2 C cooked chicken
- 1 4-oz jar pimentos (I only use 2 oz)
Serve over cooked rice, puff pastry or egg noodles
Melt butter, saute mushrooms and peppers until pepper cooked but still a bit crisp. Stir in flour, salt and pepper - cook over medium heat for a bit. Remove from heat and add broth and milk. Bring to a boil, then cook at boiling for 1 min. Stir in chicken and pimentos.
(once you add the milk and broth and bring to a boil, it thickens pretty quickly - thicken it until it’s a bit thinner than you want it, then stop cooking it - it will continue to thicken more)
CHICKEN TOSTADA GOOP
From Barbara Tanner
- 1 can cream chicken soup
- 1 can chili peppers
- 1 chopped onion
- 1 can chopped tomatoes
- 1 can black beans (just long enough to heat)
- six (or so) boneless skinless chicken breasts, cut into chunks
cook everything except beans in a crock pot on low forever. add beans at the end. serve on tostada shells with the usual tostada toppings.
CHICKEN FAJITA MARINADE
From Sue Nelson
- 1/4 C lime juice
- 1 tsp honey
- 1/4 tsp oregano
- 1 tsp chili powder
- 2-3 garlic cloves pressed
- 1/2 tsp salt
- ground pepper
- 1/4 C light olive oil
Enough marinade for 2 pounds of chicken breasts. Marinate chicken for several hours. Grill then serve with tortillas, grilled onions and green peppers.
WAFFLES
From Better Homes & Gardens cookbook
- 1 3/4 C sifted flour
- 3 T baking powder
- 1/2 t salt
- 2 beaten egg yolk
- 1 3/4 C milk
- 1/2 C salad oil
- 2 stiffly beaten egg whites
Sift flour & dry
Mix wet
Mis together
Fold in whites
WHEAT PANCAKES
From Jane Maynard (me!)
1/2 C flour
1/2 C whole wheat flour
2 t. baking powder
1/4 t. salt
1 1/2 T. sugar
1 C milk
2 T oil
1 egg, beaten
1 t. vanilla
Mix dry ingredients. Mix wet ingredients. Mix together - not too much, you want lumpy batter. Cook on medium heat like every other pancake in the world. Make ~9 4-inch pancakes (with Cate’s pancake eating habits, we have to double the recipe)
CHICKEN POT PIE WITH BISCUIT TOPPING
From Lindsey Johnson
2 to 3 boneless, skinless chicken breasts (or about 6-7 boneless, skinless thighs)
3 large carrots, peeled and cut into 1/2″ pieces
3 celery stalks, peeled and cut into 1/2″ pieces
2 potatoes, cut into small cubes
/>1 cup frozen baby peas (uncooked)
1 onion, finely chopped
1 garlic clove, minced
1/2 tsp. each: fresh rosemary and thyme, chopped finely
freshly ground black pepper
salt (add last to adjust to taste)
3 cups (or so) chicken stock
1 cup milk
1/4 cup butter
1/4 cup flour
Buttermilk Biscuit dough (you can also use purchased biscuit dough, phyllo dough or puff pastry dough)
Bring the chicken stock to a boil in a medium saucepan. Add the chicken and cook until no longer pink. Remove from the pan and set aside to cool. Add the carrots, celery, potatoes, and onion to the stock. Cook the veggies until just tender. Strain the veggies from the stock with a colander over a large bowl (reserve the stock) and place them in a 9″ by 13″ baking dish. When the chicken is cooled enough to handle, shred with your hands–but don’t make the pieces too small. Evenly distribute the chicken over the veggies. Sprinkle the frozen peas over everything.
Add the butter to the saucepan and melt it until it foams. Add the flour and cook while stirring with a wooden spoon for about 1 minute. Add the milk and the reserved stock. Switch to a whisk to remove any lumps. You may need to add more milk to get it to the right consistency. It should be a little thinner than gravy. Add the herbs and the pepper. Taste to see if it needs salt. Pour the gravy evenly over the chicken and vegetables.
Prepare the Buttermilk Biscuits with 1 cup buttermilk. Drop evenly over the chicken and veggies. Place in the oven and bake at 400 degrees for about 20-25 minutes, or until the biscuits are golden and the filling is bubbling.
image of ‘chicken pot pie with biscuit topping’ courtesy of lindsey johnson
UNCLE TONY’S PIZZA CRUST
From Sarah Smith
- 3 C flour
- 1 t. salt
- 1 T or 1 pkg yeast dissolved in 1/4 C warm water
- 1 C cold water & 1 T olive oil mixed
In mixer or bread machine, blend altogether. Let rest for 20 min. Knead and roll out and let rise again for 10 min. Spread with oil or sauce, toppings, cheese. Bake 425 for 25 min. Cover pizza dish with sprinkled cornmeal before spreading out dough. A little tip: the stickier the dough the crispier the crust.
LEMON CRUSTED CHICKEN
From Liz, TWFD Reader
2 Boneless, skinless chicken breasts
Dipping Mixture:
Blend: 2 egg whites
2 tsp cornstarch
Juice of 1⁄2 lemon
For the Crusting Mixture:
Combine:
1 cup course bread crumbs
1 T. chopped fresh parsley
1 t. kosher salt
1⁄4 t. ground black pepper
Zest of one lemon, minced
Saute chicken in:
3 T olive oil
Preheat oven to 450˚. Prepare chicken breasts by slicing each piece in 1⁄2 lengthwise. Place chicken in ziplock bag with small amount of water, and lightly pound till uniform in thickness. Blend egg whites, cornstarch, and lemon juice with a fork in a shallow dish; set aside. Combine bread crumbs, parsley, salt, pepper, and zest in another wide, shallow dish. Dip both sides of the chicken breasts in the dipping mixture, and transfer to the crumb dish. Pat crumbs on both sides of chicken –its ok if some crumbs fall off. (Here, the recipe says to air dry on a rack for 20-30 minutes, but for the sake of time, I never do this. But feel free to do so if you wish). Saute chicken in oil in a large, nonstick, ovenproof skillet over medium-high heat for about 3 minutes, or until golden brown and crisp. Carefully turn with a spatula, and transfer the skillet to the oven to finish cooking. Roast chicken just until done, about 8 more minutes.
This makes a very moist and flavorful chicken.
REAL SIMPLE LASAGNA
This is from Real Simple magazine, but it really is ‘real simple’!
1 26-ounce jar pasta sauce
1 18-ounce bag frozen large cheese ravioli, unthawed
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup (about 2 ounces) grated Parmesan
Heat oven to 350° F. Spoon 1/3 of the sauce into a 9-by-13-inch baking dish. Place 12 ravioli on top. Cover with the spinach and half the mozzarella. Add another layer of ravioli and the remaining sauce, mozzarella, and the Parmesan. Cover with foil and bake for 25 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.
ORIENTAL CHICKEN SALAD:
From: Brittany Reisenberg
Dressing:
1 C oil (canola)
6 T sugar
4 T soy sauce
1/2 C apple cider vinegar
1 1/2 t. ginger
3 shots tobasco sauce
2 T sesame seed
Salad:
3 cooked chicken breasts, shredded
2 small heads iceberg lettuce
4 green onions, chopped
2 stalks celery, cut diagonally
2 small cans mandarin oranges
1 pkg fried wonton strips
Blend all dressing ingredients, except seeds, then add sesame seeds. Mix all salad ingredients. Toss with dressing. YUM!
To make fried wonton strips - buy wonton skins in produce section. Cut squares into 1/3 strips. In pan with oil to cover, cook on medium-high heat until strips are brown, then drain.
RACHEL SANDWICHES
Good bread, sliced (french, wheat, rye, whatever… as long as it’s good - I prefer NOT rye)
Sliced Turkey
Swiss Cheese
Coleslaw
Thousand Island dressing
Construct your sandwich then grill on both sides. Can’t be beat.
CHILI CHICKEN SKEWERS
From Adrianne Campbell (from Cuisine at Home magazine)
1 1/4 lb. boneless skinless chicken breasts
1 T. brown sugar
1 tsp. chili powder
1 tsp. salt
1/2 tsp black pepper
1/4 tsp cayenne pepper
2 T. olive oil
Combine above ingredients with chicken and toss to coat. Just grill them for a few minutes. Recipe calls for cut chunks of chicken on skewers, browned on the stove top then finished in the oven at 400 for a few more minutes. Adrianne just grills the chicken out on the grill without the skewers.
BAKED FRENCH TOAST
1/2 C brown sugar
1/3 C butter
2 T corn syrup
Chopped pecans, almonds, whatever
2 t. orange zest
1/2 C OJ
1/2 C milk
3 T sugar
1 t cinnamon
1 t vanilla
3 egg whites
2 eggs (or 4 eggs)
Mix brown sugar, butter and corn syrup. Spread with nuts on cookie sheet and lay slices of bread on top. Mix rest of the ingredients and pour on top of bread. Sit for 1 hour in fridge. Bake 350 for 35 mins.
BEEF STEW
From Mi Madre Phyllis
Beef Stew Meat / Round steak
butter/olive oil
onions
beef broth
celery
carrots
potatoes
Flour/Water Thickening
Sample amounts since the recipe ain’t so specific:
1 1/2 lb. round steak
1/2 onion
4 C. broth
Brown the meat and onions. Add broth and simmer for a few hours. Add vegetables. When they’re not quite done, add thickening. The potatoes tend to get mushy quickly, so adjust accordingly.
PASTA MILANO
From Macaroni Grill
- Bowtie pasta
- Grilled chicken
- Sundried tomatoes
- Mushrooms
- Roasted garlic cream sauce (I’m going to make my sauce with cream, chicken stock, fresh garlic, salt and pepper)
BOURSIN TURKEY BAGUETTE SANDWICH
Toast a baguette. Spread Boursin cheese on both sides. Top with turkey and romaine lettuce. Sometimes I use spinach instead to make it “healthier,” but the romaine is nice for the texture - take your pick. Enjoy!
BARBECUE CHICKEN PIZZA
Crust of your choice. Barbecue sauce, chicken, cilantro, mozzarella, Gouda cheese, sliced fresh tomatoes. Yum.
KITCHEN-SINK QUESADILLAS
From: Real Simple magazine
These are really good, and you can cook all your quesadillas at once, which is nice
1 15.5-ounce can black beans, drained
1 11-ounce can corn kernels, drained
3/4 cup salsa, drained
1 8-count package large flour tortillas
1 1/2 cups (6 ounces) shredded Cheddar or Monterey Jack
1 small red onion, thinly sliced
1/3 cup fresh cilantro leaves
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Juice of 1 to 2 limes
2 tablespoons extra-virgin olive oil
1 head romaine lettuce, sliced 1 inch thick
Heat oven to 400° F. In a medium bowl, combine the beans, corn, and salsa.
Place 4 tortillas on a parchment- or foil-lined baking sheet. Sprinkle with half the cheese. Using a slotted spoon, transfer the black bean mixture on top of the cheese. Sprinkle with the remaining cheese and sandwich with the remaining tortillas. Bake until the cheese has melted, 5 to 7 minutes. Meanwhile, in a large bowl, combine the onion, cilantro, salt, pepper, lime juice, and oil. Add the lettuce and toss.
Transfer the quesadillas to a cutting board. Cut each into 6 wedges. Serve with the salad. Yield: Makes 4 servings
CHICKEN PARMESAN
Here’s how I do it… I either pound boneless/skinless chicken breasts or cut them in thin strips. dip in beaten egg. coat in breading… see below. bake in 350 oven until done - they cook quite quickly. top with mozzarella cheese at the end to melt.
Breading: I either use Italian flavored bread crumbs from the grocery store, or I mix together plain bread crumbs with some garlic powder, paprika, parsley, oregano, basil, salt and pepper. Mix bread crumbs with fresh parmesan cheese.
SANTA FE SALAD
Romaine lettuce
Corn
Apple (granny smith) chopped
Gouda - chopped
Ranch dressing
Corn bread croutons (they have little round corn breads at Trader Joe’s - brush a little butter on, crisp up in the oven)
walnuts (optional)
red onion (optional)
mix it all together!
MALIBU MELT WRAPS
Grilled or Breaded Chicken (I’ll either buy some Tyson chicken strips or just grill some chicken breasts)
Swiss
Avocado
Romaine
Tomato
Honey Mustard
This is a wrap that they have at Tacone restaurants… I’m planning on using hot/warm chicken, heating the tortilla/warp on the stove and melting the swiss cheese on the wrap. Toss the romaine lettuce in the honey mustard, put it all together like a burrito.
MARGHERITA PIZZA
Okay, here’s my fast version. Trader Joe’s pizza crust. If I’m in the mood, I’ll do homemade crust, but when am I ever in the mood? TJs works for me. Toppings for Margherita: Olive oil, salt and pepper, fresh mozzarella, fresh tomatoes, fresh chopped basil. I also like to add some parmesan cheese around the edge of the crust.
SPAGHETTI POMODORO
From Liz Findlay
Cook spaghetti, do not over cook. Add fresh tomatoes, a ton of fresh garlic, some salt, and let it simmer (perhaps some olive oil as well would be good - note from Jane ). At the last, throw in a whole bunch of basil. Serve immediately. We love to eat Spaghetti with fresh sliced cucumbers drenched in balsamic vinegar and a baguette broiled with butter and garlic and parmesan cheese.
CHILI
so, this is not a fancy recipe. Brown ground beef, onion, green pepper and garlic. Drain grease. Add marinara sauce, salsa, canned tomatoes… any combo, just whatever you have lying around. Spice it up: cumin, salt, pepper, chili powder. I add 1 can baked beans and 1 can kidney beans. Simmer. Easy and Yummy.
LIME & HONEY GLAZED SALMON w/WARM BLACK BEAN & CORN SALAD
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From Rachael Ray’s “365: No Repeats”
4 T olive oil
1 med red onion, chopped
2 garlic cloves, chopped
1/2 - 1 t red pepper flakes
1 t ground cumin
salt and pepper
Juice of 2 limes
3 T honey
1 t chili powder
4 6-oz salmon fillets
1 red bell pepper, chopped
1 10-oz box frozen corn kernels, defrosted
1/2 C chicken stock or broth
1 15-oz can black beans, rinsed and drained
2-3 T fresh cilantro leaves, chopped
6 C baby spinach
Preheat medium skillet over medium heat with 2 T of oil. Add onions, garlic, red pepper flakes, cumin, salt and pepper. Cook, stirring occasionally, for 3 mins.
While the onions are cooking, preheat a medium non-stick skillet over medium-high heat with the remaining 2 T oil. In a shallow dish, combine the juice of 1 lime, honey, chili powder, salt and pepper. Add the salmon fillets to the lime-honey mixture and toss to coat thoroughly. Add the seasoned salmon to the hot skillet and cook until just cooked through, 3-4 mins on each side.
To the make salad, add the bell peppers and corn kernels to the onion mixture and cook for 1 min. Add the chicken stock and continue to cook for another 2 minutes. Add the black beans and cook until the beans are just heated through. Remove the skillet from the heat and add the juice of the second lime, the cilantro and spinach. Toss to wilt the spinach and then taste and adjust the seasoning. Serve the salmon on the warm salad.
CHICKEN PICCATA:
4 chicken breasts
2 C flour, with salt and pepper
1/4 C olive oil
1/4 C lemon juice
2 C chicken stock
1 T capers
1/3 C butter
Cut up chicken in pieces, dust with flour, brown in olive oil. Add lemon juice, chicken stock and capers and simmer until chicken is done. Take off heat then add butter. Serve with pasta or mashed potatoes.
CREAMY ENCHILADAS
These are delectable.
INGREDIENTS:
2 C chicken, cooked & shredded
2 T olive oil
1 clove garlic crushed
8 oz tomato sauce
1/4 t salt
3 C heavy cream
5 bouillon cubes - chicken
1/3 C olive oil
12-18 tortillas
1 1/2 C monterey jack grated cheese
1 large onion
1/4 t sugar
DIRECTIONS:
Sautee onion in 2 T oil until translucent. Stir in garlic, tomato sauce, salt, sugar and chicken. Cover and simmer 5 mins. In a large saucepan heat cream. Dissolve bouillon in cream - don’t heat too hot. Set aside. In a small skillet heat ~1/3 C of oil and dip each tortilla in oil turning once for a few seconds to soften - drain on paper towl. Dip tortilla in cream mixture - place on flat surface - put 3 T chicken mixture and roll up. Place rolled tortiall seam side down in 9X13 baking dish. Pour any remaining sauce over enchiladas. Cover with grated cheese. Bake 350 25-30 mins.
CHICKEN SALAD
4 C cubed cooked chicken
1 1/2 C seedless green grapes halved
1 Cup chopped celery
3/4 C sliced green onions
3 hard-cooked eggs, chopped (I leave this out!)
1/2 C mayo (may need more)
1/4 C sour cream
1 tbs prepared mustard
1 tsp salt
1/2 tsp pepper
1/4 tsp onion powder
1/4 tsp celery salt
1/8 tsp dry mustard
1/8 tsp paprika
1/2 C slivered almonds, toasted (add just before serving - I prefer sliced)
Can substitute 2 tsp Onera Salt for the salt, onion powder and celery salt. You can get Onera Salt at “The Store” in Salt Lake City (6200 S and Highland Dr area - it’s in the back by the butcher. SO GOOD.)
PAT’S ORIENTAL CHICKEN SALAD
From: Pat, mi madre-in-law
Lettuce (I like romaine for this)
Chow Mein Noodles
Can Mandarin Oranges
Chicken (I cut into pieces and cook in soy sauce, canola oil, salt, pepper, ground ginger)
Poppyseed dressing
Mix all together!
EASY APRICOT CHICKEN
4 - 8 boneless skinless chicken breats
1 8-oz bottle of Russian salad dressing
1 Cup Apricot Preserves/Jam
1 Package Lipton Onion Soup Mix
If your chicken breasts are frozen, no need to defrost - just place them in your baking dish. Sprinkle the entire Onion Soup Mix over the top then pour the Russian Dressing and Apricot preserves over the top and kind of “mush” it all together with a spoon.
Bake in a 350 degree oven for ~1.5 hours. (You can probably cook it for a shorter time if the chicken isn’t frozen)
Eat with rice - YUM!
TEXAS PULLED PORK
From Emily Stratford
INGREDIENTS:
- 1 can tomato sauce
- 1 C bottled bbq sauce
- 1 medium onion finely chopped
- 1 can (4.5 oz) diced green chiles
- 1/4 C chili powder
- 1 t ground cumin
- 1 t dried oregano
- 1/4 t ground cinnamon
- 1 can black beans, drained
- 1 2-1/2 lb well-trimmed boneless pork loin roast
- 1/2 C chopped cilantro
DIRECTIONS:
1. Mix sauce ingredients in a slow cooker. Add pork then spoon sauce over pork just to cover.
2. cover cooker and cook on high 3-4 hours or on low 8-10 hours until pork is fork tender. Remove pork to a cutting board and using 2 forks pull meat into shreds
3. Pour sauce into serving bowl; stir in the cilantro and shredded pork.
SPICY ORANGE CHICKEN
From: Mary/Grammy McCarthy
INGREDIENTS:
- 2 boneless skinles
s chicken breasts
- 1/2 C flour
- 1/2 t. salt
- 1/2 t. pepper
- 3 T butter
Sauce:
- 2 T brown sugar
- 2 T vinegar
- 1 C orange juice
- 1 t. nutmeg
- 1 t. dried basil
- 1 small can mandarin oranges
- Jane Note: I add ground ginger as well. I also 1.5 X the sauce ingredients.
DIRECTIONS:
Combine flour, salt and pepper in bag. Shake chicken pieces until coated. Brown on both sides in butter in skillet over medium heat. Drain off fat.
Combine sauce ingredients (1 1/2 times the recipe) and add to skillet. Cover and cimmer ~30 minutes or until tender. For a “sophisticated touch” add drained mandarin oranges and heat about 5 mins.
Note: cook chicken and sauce in covered skillet, but tip the cover a little to thicken sauce towards the end of cooking time. Bon appetit! This also freezes will if you make it ahead and save for “company” supper. XO Grammy
POT ROAST:
From: Katie Tullis
INGREDIENTS:
- 1 chuck roast (2-3 lbs for 4-6 people)
- Olive oil
- salt
- pepper
- 1 can beef consumme
- 1 can water
DIRECTIONS:
Brown roast in olive oil and salt and pepper the meat. Cook on low in crock pot for long time with 1 can beef consumme and 1 can water. Use the juice to make gravy when roast is done - it will make TONS of gravy. Can add potato water and bouillon cubes to make even more gravy.
CHICKEN MARSALA
My friend Trader Joe is a big help with this one. They sell a pretty good marsala simmer sauce in a jar. I cut up 2 chicken breasts into chunks and cook them with salt and pepper before I add the sauce. Cate LOVES this dinner - she’s a big fan of marsala wine.
LENTIL SOUP
This is the BEST. (from Amy Kroff)
INGREDIENTS:
1 C dry lentils
1 C shopped onion
2 cloves garlic, minced
1 T cooking oil
4 C beef broth
1 7.5 ouce can tomatoes, cut up
1 T worcestershire sauce
1/4 t. dried thyme or oregano
1/4 t. pepper
1/8 t. cumin
1 bay leaf
1/2 C chopped carrots
1/2 C chopped celery
1/2 lb. fully cooked smoked sausage links, sliced - or chopped ham
DIRECTIONS:
Rinse lentils, set aside. In a large saucepan cook onion and garlic in hot oil until tender but not brown. Stir in lentils, beef broth, undrained tomatoes, worcestershire sauce, thyme/oregano, pepper, cumin, and bay leaf. Bring to boiling, reduce heat. Cover and simmer for 15 minutes. Add carrot and celery. Return to boiling, reduce heat. Simmer for 15-20 mins or until lentils and veggies are tender. Stire in meat - heat through. Discard bay leaf.
HAWAIIAN PIZZA
If you have a Trader Joe’s nearby, their pizza crust in the refrig section is delicious, and is only 99 cents. For the sauce, I like to make it with a can of petite diced tomatoes, some canned tomato sauce, some tomato paste, sugar and spices. After I roll out the crust, I brush olive oil on the edges and salt and pepper the edges. Spread sauce, add cut up ham/canadian bacon, pineapple chunks and mozzarella cheese on top. A dash of cinnamon is also awesome… may sound crazy, but trust me.
PORK CHOPS
Lately I’ve been buying these thin pork chops at, you guessed it, Trader Joe’s - I marinate them all day in soy sauce, olive oil, vinegar, garlic powder, minced onion, cumin, basil, oregano (I think that’s it), then we grill them on the BBQ. They cook fast, are moist and SO flavorful.
BUTTERNUT SQUASH SOUP
From: Sarah Covert
Soup:
1 large butternut squash, about 3.5 lbs.
1 large leek
2 T unsalted butter
4 tsp. grated fresh ginger
5-6 cups chicken stock
Salt
Freshly ground pepper
Peanuts:
1 1/12 C raosted peanuts (not dry-roasted)
2 T peanut oil
1 1/2 t. ground ginger
1 T finely chopped garlic
2 t. finely chopped fresh cilantro
1/2 tsp. Chinese five-spice powder (in bulk at Henry’s)
1/4 t. cayenne pepper
Soup:
With a large heavy knife, cut the squash in half through the stem and discard the seeds. Brush the cut sides with olive oil. Grill, cut sides down, indirectly over medium heat until the skin can be easily pierced with the tip of a sharp knife, about 1 hour. Remove the squash from the grill and cool… with a large spoon, scoop the flesh from the squash and discard the skin.
Cut off most of the tough green top from the leek. Cut the leek lengthwise and wash under cold running water to remove any dirt trapped. Cut crosswise into 1/2-inch pieces.
In a large saucepan over medium-high heat, melt the butter. Add leek and ginger and cook, stirring occasionally, until the looks are tender, about 5 minutes. Add 5 cups of the chicken stock. Bring to a boil and carefully add the squash. Recude the heat to very low and cook, stirring occasionally, about 20 minutes. Puree the soup, in batches in a blender. Return soup to saucepan. If it seems thick, use remain stock as needed. Season with salt and pepper to taste. Serve warm, garnished with peanuts if desired.
Peanuts:
In a small bowl, combine the peanuts, peanut oil, ground ginger, garlic, cilantro, five-spice powder and cayenne. Toss well to coat the peanuts evenly, then transfer to large sheet of aluminum foil. pull the corners oft he foil together and close the pouch. place the pouch over indirect medium heat for 5 minutes. Carefully remove pouch and allow to cool.
Chill & serve with corn chips
