Coconut Ginger Chicken and Vegetables

Well friends, I'm back in the saddle again.  All of my frozen meals have been eaten and I find myself cooking us dinner again on a regular basis.  To make things easier on myself, I have become a naptime chef and made my crockpot my best friend.  Thanks to pinterest I have found some great new crockpot recipes and I wanted to share one of my favorites.

Coconut Ginger Chicken (recipe copied from www.simplebites.net)
Serve this creamy and fragrant stew over Jasmine or brown rice. I like to top mine with a few chopped scallions.

Ingredients

• 4 cloves garlic, peeled
• 2 inch cube of ginger (about 30 grams), roughly chopped
• 1 small sweet onion, peeled, quartered
• 1 Tablespoon olive oil
• 2 Tablespoons butter
• 2.5 lbs boneless, skinless chicken thighs, cut into four
• 2 cans coconut milk, not shaken
• 2 Tablespoons cornstarch
• 1 can of baby corn cobs
• 1 cup peas or frozen vegetables of your choice
• For the spice blend
• 1/2 teaspoon ground pepper
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 1/2 teaspoons ground tumeric
• 1 teaspoon salt

Instructions

1. Combine ingredients from the spice blend together and set aside.
2. In a mini food processor, combine garlic, ginger and onion and pulse until it forms a paste.
3. In the bottom of a slow-cooker placed on a burner, heat olive oil and melt butter. Add pureed aromatics and stir well. Cook for a few minutes, then add spice blend. Cook for 2-3 minutes, stirring constantly.
4. Move aromatics to one side of the pot and add chicken pieces to the pot. Cook chicken slightly on all sides, using a sturdy wooden spoon to move it around the pot. It should get thoroughly coated with the spice mixture.
5. Open the cans of coconut milk and remove the cream from the top using a soup spoon. You should have about 1 cup. Set aside.  Pour the remaining coconut milk over the chicken and with both cans, it should just barely cover the chicken.
6. Drain the corn cobs and chop in half. Add to the slow-cooker.
7. Place the slow cooker in the base and cook on low for 4 hours.
8. Whisk cornstarch with coconut cream until smooth and add to the chicken. Stir well. Add frozen peas or other vegetables of your choice. Cook for another half an hour or until you deem the chicken cooked and the vegetables hot.

Notes

You can certainly use boneless, skinless chicken breasts in place of the thighs, but I prefer the dark meat and find it to have more flavor than the breast. It’s more affordable, too!

In the recipe I call for peas, but you can use any cooked or frozen vegetables you have on hand.

My slow cooker bowl can be used on a burner which can then be transferred to its electric base to cook further, but if you have a different type, then simply prepare the first few steps of this recipe in a heavy bottomed pot or skillet and transfer the ingredients to the slow cooker when the liquids are added.

Banana Oat Bars

I've been on the hunt for some healthy snacks for the kids, instead of the pre-made pre-packaged variety. Turns out healthy is often not yummy, and we've had a lot of flops on the way. Solution found in these babies! Full of peanut butter, whole wheat, oats and yogurt, rich in fiber and protein. The perfect solution for keeping little (and big) tummies full.

Banana Oatmeal Bars

Makes 20 bars (about 2 1/2 x 3 inches)

3/4 cup whole wheat flour
2 cups rolled oats
1 1/2 cups puffed rice cereal
1/4 teaspoon salt
1/4 teaspoon nutmeg
1 teaspoon cinnamon
3 very ripe bananas, peeled and mashed
1/4 cup honey
1/4 cup plain yogurt
1/4 cup peanut or almond butter
1 teaspoon vanilla
1/2 cup bittersweet or semisweet chocolate chips

1. Preheat the oven to 350 degrees. Line a 9×13 baking pan with parchment, leaving enough hanging over on the edges so you can pull out the finished product.

2. In a large mixing bowl, combine the flour, oats, rice cereal, salt, nutmeg, and cinnamon, stirring well to combine. In a second large bowl, combine the banana, honey, yogurt, nut butter, and vanilla. Stir until the mixture is fairly uniform.

3. Pour the dry ingredients into the wet ones and stir until they come together into one uniform mixture. Gently stir in the chocolate chips. Transfer to the prepared pan and flatten down with a spatula. Bake for 30 to 35 minutes, or until just starting to brown on top. Remove from the oven and let cool for at least 1 hour before removing from the pan and cutting into squares.

From http://www.eatingfromthegroundup.com

Rainbow Sammies

I promise one of these times I will post my very own treasured recipes...but as this is a place to share what we're cooking now, I thought I'd share this one that Rach steered me to a while back.  This is so quick and yummy for those last-minute nights. We have it at least twice a month and sometimes even weekly. 

(Here is a link to her post with pics...)
http://workingoffthejane.blogspot.com/search/label/Delish%20Dish%20%28Main%20Dishes%29

GRILLED VEGGIE SAMMYS


1/4 cup mayonnaise

3 cloves garlic, minced (I usually use 2 cloves...it all depends on your desire for garlic flavoring!)

1 tablespoon lemon juice

1 sliced red bell peppers

1 small zucchini, sliced

1 red onion, sliced

1 small yellow squash, sliced

Olive Oil

Kosher Salt & Pepper

1 French Baguette

1 pkg Sun Dried Tomato Feta (crumbled) (I usually use plain feta as that's easier to have on hand)



DIRECTIONS

Pre-heat oven to 375 degrees.
Mix mayo, garlic & lemon juice. Set aside in refrigerator.
Combine all veggies on a cookie sheet and drizzle with olive oil, salt & pepper. Toss to coat.
Bake for 15-20 minutes until tender.
Turn on broiler. Broil on high for 3-5 minutes. Remove from oven.

Slice baguette in half length-wise.

Spread mayo mixture on both sides of bread & top with feta.
Place in broiler for 2-4 minutes.
Top one side of baguette with grilled veggies.

Place other side of baguette on top.

Sooooo  yummy!!

Honey Mustard Curry Chicken

This is a recipe that has evolved the longer I've made it.  It is now perfectly tuned to our tastes and we make it a few times a month. It is pretty flexible so feel free to fiddle with it and add ingredients your family loves.  I usually serve it with rice and green beans.
Honey Mustard Curry Chicken

Ingredients:
2 T. butter
1 garlic clove, chopped
2 t. curry powder
1/2 c. honey
1/2 c. sour cream
2 T. lime juice
1/2 t. salt
3 T. Dijon Mustard (I usually go a little short on this, somewhere between 2 and 3 T.)
1/2 c. chicken broth
1-2 lbs. chicken breasts, cut into bite sized pieces
1/2 c. dried cranberries

Directions:
Heat oil in 12" skillet over medium heat.  Cook chicken in oil until brown.  Meanwhile, combine butter, garlic, curry powder, honey, lime juice, salt, mustard, and chicken broth in a saucepan and simmer gently.  Pour sauce over chicken and cook an additional 10-20 minutes or until chicken is cooked through.  Add sour cream and cranberries and stir just until hot.

Makes 4 servings.

Tortellini Vegetable Soup

I found this recipe on Pinterest and have made it twice in the past week!  I am so loving it.  I was craving something warm and full of vegetables as the weather has started to turn a little cool.  This was exactly what I had in mind.  Tonight, I made it with these Parmesan Knots, which were SO EASY and totally delicious!

Tortellini Vegetable Soup

Ingredients:
2 T. olive oil
1 medium onion, chopped
1 small zucchini, diced
1 medium carrot, peeled and diced
5 1/2 c. chicken stock
1 t. dried basil
1 bay leaf
1/2 c. canned crushed tomatoes
1/2 t. salt
8-9 oz. fresh or frozen tortellini (cheese or meat filled)
2-3 T. chopped fresh parsley
Black Pepper to taste
*I also added a few cloves of garlic (because seriously what is tortellini soup without garlic?!) and some celery that was hanging out in our fridge.

Instructions:

Heat the olive oil in a medium soup pot or large saucepan.  Add the onion, zucchini, and carrot (and garlic/celery, if desired).  Saute over medium heat for 8-10 minutes, stirring often, until the onion is soft and translucent.

Add the stock, basil, bay leaf, tomatoes, and salt to the pot.  Increase the heat and bring the mixture to a low boil.  Add the tortellini and bring the soup back to alow boil.  Cook it for 2 minutes, then reduce the heat and let it simmer for 5 to 6 minutes longer.  Gently stir in the parsley and pepper during the last minute or so. 

Makes about 5 servings.

Buttermilk Caramel Syrup

I tend to make pancakes about half of the days of the week. I keep oatmeal pancake mix in the fridge and all I have to do in the morning is mix in an egg and buttermilk and cook them up. I love the idea of the kids eating whole wheat, but not of processed store syrup. So I've been making my own syrup and storing it in the fridge and just warming it the morning of. Normally, I do a vanilla syrup but it has corn syrup in it. I love that this syrup has no corn syrup in it. It is so good we dipped apples in it and basically found any excuse we could to put it on something.


Buttermilk Caramel Syrup

1 1/2 cups buttermilk
1 cup sugar
1 cup brown sugar
1/2 cup butter*
1 tsp baking soda
1 tsp vanilla

In a large saucepan, bring buttermilk, sugars, and butter to a boil over medium heat. Remove from heat and stir in soda and vanilla. It will bubble up a lot. Hopefully you used a large saucepan like I told you. As it cools, the bubbles will go away.

*Notes:

-The original recipe calls for 1/2 cup butter. I cut back to 1/4 cup to save my waistline and my husband’s cholesterol, but you can feel free to use all of it if you so desire. I won’t stand in your way.

http://www.creationsbykara.com/2011/02/buttermilk-caramel-syrup.html

Broiled Parmesan Tilapia

I have never been a big fish person, but for this recipe, I make an exception.  The tilapia is very mild and when topped with a creamy parmesan coating it is very, very good.  Plus, it is literally done in minutes.  We love to serve this with rice and green beans.

Broiled Parmesan Tilapia
(originally from allrecipes.com)

Ingredients:

1/2 cup Parmesan cheese

1/4 cup butter, softened

3 tablespoons mayonnaise

2 tablespoons fresh lemon juice

1/4 teaspoon dried basil

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1/8 teaspoon celery salt

2 pounds tilapia fillets

Directions:

1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil.
2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside.
3. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.

-Jaime

Brown Sugar Spiced Tenderloin

I was introduced to this by Kylie, and it is one of FAVORITE meals.  It is quick, easy, you can even cook it only dirtying one dish if you season the pork in the same baking dish you roast in. (*I don't have a cast iron skillet so I sear it on the stove, than transfer it to a glass baking dish.) I've prepared this for guests and it is always a huge success. 


Brown Sugar Spiced Pork Loin
from melskitchencafe.com
*Makes about 2 1/2 pounds of pork tenderloin, enough to serve 8 adults*
Rub Ingredients:

2 teaspoons salt
1/2 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon cinnamon
2 pork tenderloins (2 1/2 lb. total), each tenderloin cut into two chunks
2 tablespoons olive oil

Glaze ingredients:
1 cup packed dark brown sugar
2 tablespoons finely chopped garlic (about 6-8 cloves)
1 tablespoon tabasco sauce

Preheat oven to 350 degrees. In a small bowl, stir together salt, pepper, cumin, chili powder, and cinnamon, then coat the pork with the spice rub. Heat the oil in an ovenproof 12-inch heavy skillet that is ovenproof (I used my cast iron skillet) over medium high heat until the oil is hot and rippling. Brown the pork, turning, about 4 minutes total. Leave pork in the skillet. If you don't have an ovenproof skillet, brown the pork in a skillet and transfer it to a foil-lined baking pan (like a 9X13-inch). I've done both and either method works great.

Stir together the brown sugar, garlic, and Tabasco and pat on top of each tenderloin. Roast in the middle of the oven until a thermometer inserted diagonally in center of each tenderloin registers 140, about 25 minutes. Let pork stand in the skillet at room temperature for 10 minutes. The temperature will rise to about 155 while standing. Slice on the diagonal and serve, spooning the sauce from the skillet on top of the pork.


Enjoy!
-JoDee

Chicken Kiev

Chicken Kiev

Americas Test Kitchen

We made this for dinner the other night when we had company over. It turned out really delicious, the herb butter made this dish. The pieces where I skimped on herb butter were not nearly as good as the ones where I put on the full 1/4 stick. I know, I know. Don't track your "points" on this one ladies.

Unbaked, breaded chicken Kievs can be refrigerated overnight and baked the next day or frozen for up to one month. To cook from frozen, increase baking time to 50-55 minutes.

Servings: 4 servings

HERB BUTTER
8 tbsp unsalted butter, softened
1 tbsp minced shallot
1 tbsp minced fresh parsley leaves
1/2 tsp minced fresh tarragon leaves
1 tbsp fresh lemon juice
3/8 tsp table salt
1/8 tsp black pepper

CHICKEN
bread crumb coating
2 tbsp vegetable oil
4 boneless, skinless chicken breasts tenderloin removed
1 cup AP flour
3 large eggs, beaten
1 tsp Dijon mustard
For the Herb Butter: Mix ingredients with rubber spatula until combined. Form into a 3 inch square on plastic wrap; wrap tightly and refrigerate until firm, 1 hour.

For the Chicken: Adjust oven rack to lower middle position; heat oven to 300 degrees.

Pound the chicken between two sheets of wax paper until 1/4 inch thick. Unwrap butter and cut into 4 rectangular pieces. Place chicken breast cut side up on work surface. season both sides with salt and pepper. Place 1 piece of butter in center of bottom half of breast. Roll bottom edge of chicken over butter, then fold in sides and continue rolling to form neat, tight package pressing on seam to seal. Repeat with remaining butter and chicken. Regrigerate uncovered to allow edges to seal, 1 hour.

Adjust oven rack to middle position and heat oven to 350 degrees. Place flour, eggs, and bread crumbs in separate pie plates or shallow dihes. Season flour with salt and pepper, season bread crumbs with salt and pepper. Add mustard to eggs and whisk to combine. Dredge 1 chicken breast in flour, shaking off excess, then coat with egg mixture allowing excess to drip off. Coat all sides of chicken breast with bread crumbs, pressing gently so that crumbs adhere. Place on wire rack set over rimmed baking sheet. Repeat flouring and breading on remaining chicken breasts.

Bake 40 to 45 minutes. Let rest 5 minutes on wire rack before serving.

Lemon Linguine

This recipe came from a cookbook that was put together by all the women in Relief Society when Marc and I were in the UCLA ward.  I have loved it since the day we tried it and it's included in our regular rotation.  Even Emma eats it (well ok, let's be honest, with only a little prodding).  Sorry folks, no picture this time.

Lemon Linguine

Ingredients:
1 lb. chicken
1 pkg. linguine
1 bunch asparagus
Sauce:
1/2 c. olive oil
1/2 c. green onions
1/4 c. fresh parsley
Lots of Parmesan cheese
Zest from 1 lemon
Juice from 2 lemons

Directions:

Season chicken with salt and pepper, cook.  (I usually fry or roast, depending on how quickly I'm trying to get dinner on the table).  Cook linguine.  Cut asparagus into 1" pieces, season with salt and pepper, and roast. 

In a large bowl, combine the olive oil through lemon juice.  Add chicken, pasta, and asparagus.  Season with salt and pepper to taste.  Toss.  Top with lots of parmesan cheese.

Just a hint: use fresh ingredients.  Bottled lemon juice and dried parsley will make it sub-par!

-Jaime

Grilled Summer Corn & Chipotle Chowdah

Before the summer ended, I wanted to share this recipe for corn chowder.  I looked for a good corn chowder recipe for a long time until I finally came across this one in a Rachel Ray magazine.  I may have torn out the page from the Dr's office while no one was looking (shhhh!  don't tell!), but it was definitely worth it.  Creamy and smoky with a hint of spiciness.  So, so good.

• 
  
• Grilled Summer Corn & Chipotle Chowdah
• Ingredients:
• 6 ears corn
• Drizzle of extra-virgin olive oil (EVOO)
• 4 slices smoked bacon, finely chopped
• 1 large onion, finely chopped
• 2 yellow-fleshed potatoes, such as yukon gold, cut into small cubes
• 2 ribs celery from the heart with leafy tops, finely chopped
• 2 large cloves garlic, grated or finely chopped
• 1 bay leaf
• 2 tablespoons fresh thyme
• Salt and pepper
• 2 canned chipotle peppers in adobo sauce
• One 32-ounce container (4 cups) vegetable or chicken broth
• 2 cups heavy cream
• Lime wedges, chopped flat-leaf parsley, finely chopped scallions and crumbles cotija cheese or queso fresco, for garnish
• 
  
• Directions:
• Preheat a grill or broiler. Grill or broil the ears of corn until charred, 7 to 8 minutes (cover the grill to give the corn a smoky flavor). Scrape the kernels from the cob.  (We don't have a grill so I just roasted them under the broiler for a few minutes until charred).
• While the corn is charring, in a soup pot, heat a drizzle of EVOO over medium-high heat. Add the bacon and cook until crisp, 3 to 5 minutes. Using a slotted spoon, transfer the bacon to a plate. Add the onion, potatoes, celery and garlic to the pot. Add the bay leaf and thyme, season with salt and pepper, cover the pot and cook until the vegetables are softened, about 5 minutes
• Using a food processor, puree the chipotle chiles. Stir into the vegetables, then stir in the broth and bring to a boil. Lower the heat and keep warm. Rinse the food processor bowl.
• Add one-third of the corn kernels to the food processor, pour in 2 cups of the soup and puree. Pour the mixture into the remaining soup and lower the heat to a simmer. Stir in the remaining corn kernels, the cream and reserved bacon and cook until thickened, about 2 minutes. Serve the chowder in bowls with the lime wedges, parsley, scallions and lots of cheese.

Corn and Avocado Black Bean Taco Salad

Recipe (slightly modified) and photo via Little House of Veggies

We are always looking for new vegetarian dishes...

this one was simple, delicious and perfect for the last days of summer.

Black Beans:

2 cans of black beans, drained and rinsed

1 tsp cumin

1/2 tsp salt

1/2 tsp garlic powder

Juice of 1 lime

crack of black pepper to taste

Method:

Heat black beans in a medium saucepan on low with cumin, sea salt, garlic power and pepper. Warm up a corn tortilla. Add a little of the black bean mixture, and top with lots of the fresh corn and avocado Salsa. You can add a few drops of hot sauce to this if you want.

Corn and Avocado Salsa:

3 cups frozen (thawed) corn

1 red bell pepper, seeds removed, chopped

1/2 cup red onion, chopped

1 large avocado, chopped

Juice of 1 lime

1/2 cup (a few handfuls) of fresh cilantro

1/2 tsp salt

Freshly ground black pepper

Method:

Mix all ingredients in a bowl, taste and check seasonings to see if any additional salt and pepper is needed.

Serve on top of tortilla chips, Indian fry bread (Navajo tacos) or with tortillas. Other toppings: cheese, sour cream etc.

Creamy Pasta & Chickpeas

I am a huge fan of the "one pot wonder".  This week I decided to share one of my "wonder"ful go to recipes.  It's quick, easy, cheap, and healthy.  We love it!  As a side note the original recipe (shown below) calls for 4.4 ounces of Boursin cheese.  I have recenly been substituting this for Philadelphia Cream cheese cooking cream, Italian herb flavor.  It's twice the size and costs half the price, plus we actually like it better.  It's a winner all around.

Creamy Pasta & Chickpeas

Ingredients

1 pound asparagus, cut into 1-inch pieces

1 red pepper, chopped

1/2 teaspoon each salt and black pepper

8 ounces penne pasta

1 can (15.5 ounces) chickpeas, drained and rinsed

1 package (4.4 ounces) light, spreadable herb cheese (such as Boursin)

Pinch of nutmeg

Directions

Generously coat a medium-size nonstick saucepan with nonstick cooking spray; heat over medium-high heat. Add asparagus, red pepper and 1/4 teaspoon each salt and pepper to pot. Cook, stirring, for 6 minutes. Remove and keep warm.

Cook penne in boiling salted water for 12 minutes. Drain; reserving 1 cup pasta water.

Return pasta to pot. Over medium heat, stir in asparagus mixture, remaining 1/4 teaspoon each salt and pepper, chickpeas, cheese and nutmeg, adding reserved pasta water as needed to thin sauce. Serve immediately.

-Jaime

Brown Sugar and Ginger Pumpkin Bread

Lately I've been trying recipes from this cookbook, and loving them.  The book is written by a food editor and have yummy flavorful ingredients, without tons of intensive labor.  This weekend we tried thuis pumpkin bread and it was THE yummiest pumpkin bread I've  had.  It was moist and spiced perfectly.  We ate it warm, and it was DElicious.  I made a few as muffins and the rest in my bread pan - both were great. 

Ingredients:
2 C white whole-wheat flour
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp ground dry ginger
1/2 tsp kosher salt
1 1/3 C packed dark brown sugar
1/3 C canola or vegetable oil
15 oz. can pumpkin puree
1 large egg
1 tsp ground fresh ginger (optional: I didn't add this)
(1/2 bag Ghiardelli milk chocolate chips - this was my own addition and well worth it. When we ate that warm pumpkin bread with meled chocolate chunks it was soooo good!) 

Heat the oven to 350.  Coat a metal loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda, cinnamon, dry ginger, and salt.

In a large bowl, whisk together the brown sugar, oil, pumpkin, egg, fresh ginger, and chocolate chips (if using).  Whisk in the dry ingredients.

Transfer the batter to the prepared baking pan and bake for 1 hour 5 minutes, or until a toothpick inserted at the center comes out clean. Cool for 15 minutes, then remove from the pan and cool on a rack.

How Long: 1 hour 15 minutes (10 min. active)
How Much: 10 servings

Happy Baking!
-JoDee

Chicken with Apple, Onion, and Cider Sauce

I am a BIG fan of the food network.  Back when Emma used to nap, I would turn it on to see what Ina, Giada, or Bobby Flay were cooking up to help pass the time folding laundry or doing the dishes.  So when I saw this cookbook at BJ's, I could not pass it up!  Every meal I have made out of it has been awesome!  So I thought it very fitting to use a recipe from it for my first post here on Chocolate Thumbprints.

Chicken with Apple, Onion, and Cider Sauce

Ingredients:

• 4 boneless, skinless chicken breasts (about 2 pounds)
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 to 3 tablespoons vegetable oil
• 1 large red onion, cut into large pieces
• 1 sweet cooking apple, cored and cut into large pieces
• 3 tablespoons apple cider vinegar
• 1 1/2 cups low-sodium chicken broth
• 2 tablespoons cold unsalted butter
• 1 handful fresh parsley, roughly chopped

Directions:

Preheat the oven to 350 degrees Fahrenheit. Heat a large skillet over medium-high heat. Season the chicken breasts with salt and pepper and dredge in the flour, shaking off the excess. Add 2 tablespoons oil to the pan. Place the chicken in the skillet smooth-side down and cook until golden, about 5 minutes per side. Transfer to a baking dish and bake until cooked through, about 8 minutes (mine needed a little longer).

Meanwhile, add the onion and apple to the skillet, along with 1 tablespoon oil, if the pan is dry, and increase the heat to high. Cook, tossing, until the onion has wilted slightly and the apple is golden brown, about 2 minutes. Add the vinegar and use a wooden spoon to scrape up the browned bits from the pan. Let the mixture boil until the vinegar becomes syrupy, about 1 minute. Add the chicken broth and return to a boil. Cook until the broth reduces by half. Remove from the heat, season with salt and pepper and whisk in the butter.

Remove the chicken from the oven; add any collected juices to the sauce. Divide the chicken among four plates and spoon the apple, onion and pan sauce over each piece. Sprinkle with the parsley.  Enjoy!

-Jaime

Freezer Meals - Keep a few on hand for the next Sister in need!

Chicken Pot Pie

(2) 9" pie crusts
2 T butter
2 T flour
1/2 tsp. ground thyme
1/2 C light cream
(1) 10 oz. pkg. mixed veggies, thawed
3 cooked chicken breast
1/2 C chicken broth
Salt & Pepper to taste

Melt butter in saucepan, and flour and seasonings to make paste.  Slowly add in broth and cream.  Cook and stir over med. heat until thickened.  Remove from heat and add in chicken and vegetables.  Place in pie and  cover top with crust.  make slits for air to escape.  Bake at 400 degrees for 35-40 min. Let sit 10 min. before serving. 

Sausage & Pepper Lasagna

10 oz. Italian sausage
1 green pepper, chopped
2 tsp. oregano
12 lasagna noodles
10 oz. mozzarella, grated
2 eggs
1 C red or yellow pepper, chopped
1 chopped onion
4 C crushed tomatoes or (1) 26 jar sauce
2 C part skim ricotta cheese
1/4 tsp. red pepper flakes

Combine sausage, pepper, onions, oregano, and cook until sausage is done, 5-7 min. Add tomatoes and bring to a boil, reduce heat and simmer for 20-25 min. Cook lasagna noodles according to package directions.  In medium bowl combine, ricotta, mozz, egg, parmesan cheese, oregano, and pepper flakes. Spread equal amounts over noodles and roll up.  Spread 1/2 C sauce in bottom of non stick pan, arrange rolls, seam side down, over sauce.  Spoon remaining sauce over rolls.  Cover with foil and bake 30 min. Let stand 10 min.

Santa Fe Chicken

Prep: 15 min.
Cook time: 35 min.
Serves 6

1 onion, chopped
3 cloves garlic, chopped
1 T oliv oil
9 oz. pkg. frozen fully cooked diced chicken
(2) 15 oz. cans black beans, drained and rinsed
24 oz. jar thick and chunky salsa
1 C tomato sauce
8 corn torillas
1 C sour cream
2 C shredded CoJack cheese

Prep:
In med. microwave safe bowl, cook onion and garlic in olive oil on high for 2-3 min until tender.  Stir in frozen chicken, black beans and salsa. (If freezing, cool onion and garlic mexture before adding frozen chicken.)
In 2 qt. glass baking dish, pour taco sauce  Lay four corn tortillas over sauce.  Top wtih half of chicken mixture.  Spoon on half of sour cream in small dollops.  Sprinkle with half of chesses.  To pwith remaining tortillas, chicken mixture, sour cream and cheese.  Cover with foil.  At this point, you can wrap the casserole ell and freeze up to 3 mths.

Bake at 350 degrees for 25-35 min. until bubbly.  Uncover and bake 5-10 min. longer until cheese is melted. if frozen, thaw casserole overnight in refrigerator, then bake covered at 350 degrees for 35-45 min. until bubbly; uncover and bake 5-10 min. longer until cheese melts.

Chocolate Lovers: March

Bavarian Dessert
submitted by Krissi Mill

1 stick butter


1 cup chopped pecans

1 cup flour

1 8 0z. pkg. cream cheese (softened to room temp)

1 cup powdered sugar

12 oz. cool whip

1 large box chocolate instant pudding


Melt butter (I zap it in the microwave) and mix with 3/4 cup nuts and flour. pat into 9x13 pan and bake 15 min. at 350 degrees. Let cool.

Mix cream cheese, powdered sugar, and 1 cup cool whip. Spread on the cooled crust.

Make the pudding as directed on the box and spread over the cream cheese layer.
Top with left over cool whip. sprinkle on the left over pecans.
Cut it up into squares and serve. YUM!

Chocolate Truffle Cookies
submitted by Kylie Walker

*Makes about 3 dozen cookies
1 1/4 cups (2 1/2 sticks) butter, room temperature
2 cups powdered sugar
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
1/4 cup sour cream or plain yogurt
1 teaspoon vanilla extract
2 1/4 cups all purpose flour
2 cups semisweet or bittersweet chocolate chips
approximately 1/3 cup cocoa powder (for rolling)
approximately 2/3 cup powdered sugar (for rolling)

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper or silpat liners.
In a large bowl, cream together the butter and powdered sugar, adding the sugar in slowly so that it doesn’t puff everywhere and transform your kitchen into a white mess. In a fine mesh strainer/sieve, place the cocoa powder and salt and sift this mixture into the butter/sugar and mix until well combined. Beat in the sour cream and vanilla extract. With the mixer on low, blend in the flour until no streaks of flour remain. Stir in the chocolate chips.

If your kitchen is very warm and the dough is hard to handle, refrigerate the dough for 30 to 60 minutes before rolling.Shape the dough into 1-inch balls and roll each ball lightly in the cocoa powder and place on the baking sheet. Do not flatten the cookies. The cookies will not spread very much if the dough is chilled, so they can be placed fairly close together.Bake the cookies for 10 minutes. They will just barely be set but you don’t want to overbake or they will be dry. Let them cool on the baking sheet for 3-5 minutes and then transfer them to a wire rack to cool completely. When the cookies have reached room temperature, after about 30-45 minutes, roll each cookie in powdered sugar until completely coated. Store in an airtight container.

Hot Fudge Pudding Cake
submitted by Heather Larsen


6 T of butter

2/3 c. cocoa powder

2 oz. semi sweet chocolate chopped- or chocolate chips

1/3 c brown sugar

1 c granulated sugar

¾ c flour

2 t baking powder

1/3 c milk

1 T vanilla

¼ t salt

1 egg yolk

1 ½ c water


Preheat oven to 325 degrees and grease a 8 x 8 glass or ceramic baking dish

1st bowl: Chocolate Mixture
Melt chocolate, butter and 1/3 cup cocoa in a glass bowl in microwave at 30 second intervals until melted.

2nd Bowl: Brown Sugar Topping
Brown sugar, 1/3 c granulated sugar and 1/3 c cocoa stir together, set aside.

3rd Bowl: Cake Batter
Whisk 2/3 c granulated sugar, milk, vanilla, egg yolk. Then add in the chocolate mixture and whisk until combined. Next add flour and baking powder. Mix together until combined.

Add cake batter to prepared pan. Sprinkle with the brown sugar topping. Pour water gently over top. DO NOT STIR. Place in oven for 45 minutes. Bake until cake is puffed and bubbly. Let cool on rack for about 20 minutes and serve with ice cream. Yum Yum!

Oatmeal Melt-aways
submitted by Kamilynn Brown

Cookie mix:
1 C butter
2 C brown sugar
2 eggs
2 tsp vanilla
2 1/2 C flour
1 tsp soda
1 tsp salt
3 C oats

Cream butter & sugar. Mix eggs & vanilla.  Add dry ingredients.

Chocolate Filling:
1 (12)oz pkg. of choc.chips
1 can sweetened condensed milk
2 T butter
2 tsp. vanilla

Melt all ingredients in a double broiler. 

Spread 2/3 of cookie mix on pan.  Pour chocolate filling over, then drop pieces of remaining dough on top.

Chocolate Pecan Pie
submitted by Ruth Miller

1 cup light corn syrup

3/4 cup sugar

3 oz unsweetened chocolate, chopped, (or 9 Tablespoons cocoa and 3 Tablespoons oil)

3 Tablespoons butter

3 Large eggs

1 teaspoon vanilla

1/4 teaspoon salt

1 1/2 cup chopped pecans

9" unbaked pie crust


Stir corn syrup and sugar in med saucepan on medium heat until sugar dissolves and boils. Remove from heat.
Add chocolate and butter; stir until melted and smooth. Cool slightly.
Whisk in eggs, vanilla, salt. Stir in Pecans.
Pour filling into crust. Bake about 40 minutes on 350

For a "palette cleanser" Kelly Davis had this yummy plate out: it was perfect! Crunchy red peppers and snap beas with creamy hummus.  Delish!!

Worldwide Sisterhood Birthday Bash

Cranberry, Walnut & Feta Salad
submitted by Merri Stephens


2 cups mixed salad greens (I use leaf lettuce, endive and radiccio)

1 cup dried sweetened cranberries

4 ounces crumbled feta cheese

1/2 cup walnut pieces, toasted

2 tablespoons balsamic vinegar

1 tablespoon honey

1 teaspoon Dijon mustard

1/4 teaspoon ground black pepper

1/4 cup extra virgin olive oil

Directions

Toss greens, cranberries, cheese and walnuts in large bowl.
Mix vinegar, honey, mustard and pepper with wire whisk until well blended.
Gradually add oil, whisking constantly until well blended.
Pour over salad; toss to coat.
Serve immediately.


Sparkling Punch
submitted by Merri Stephens
1-64 oz. bottle white grape juice

2-2 liter bottles of Ginger ale

2 limes, sliced

(I usually make an ice mold with juice and ginger ale and limes, that way it doesn’t water down the punch.)


Baked rice and Beans with Monterey Jack Cheese
submitted by Merri Stephens

1 ½ tab. olive oil 1 cup chopped onions

3 gloves garlic, minced ½ cup green pepper

1 cup crushed tomatoes, drained 1 tab. fresh lime juice

2 teas. chili powder 1 teas. oregano

½ teas. salt 1 can red kidney beans, drained

2 cups cooked brown rice ½ cup chopped scallions

3 ounces Monterey Jack cheese, shredded.

Sautee onion and garlic in oil for 3-5 minutes until soft. Add green peppers and cook for 3 minutes. Stir in tomatoes, lime juice, chili powder, oregano, and salt and bring to a simmer. In 2 quart casserole, stir together the beans, rice, and half of the scallions. Pour in the tomato mixture and stir to combine. Sprinkle the casserole with the cheese and bake at 350* for 20 -25 minutes, or until rice and beans are heated through. Sprinkle with remaining scallion and serve.

January Soups'n'Stews

We had some amazingly yummy soups shared at Cooking Club last month.  We had a great variety: veggie, chowders, stews, chili...mmmm.  Unfortunately the lighting was such that my non-flash camera couldn't get great pics but the soups were DELISH - trust me. With no further ado....

Rich & Creamy Tomato Basil Soup

submitted by JoDee Yost

1 can whole tomatoes with juice

2 C tomato juice (sometimes I just use 1 can tomato sauce and 1 can water)

14 fresh basil leaves (dried basil works fine)

1/4 tsp garlic powder (I usually do a couple fresh cloves)

1/4 tsp Tabasco (I usually omit this) 

1 C cream or half'n'half

1/2 C butter

Add all ingredients except butter and cream to large sauce pot.  Bring to simmer for 25 minutes.  Puree in blender.  Add cream & butter and simmer until melted - do not boil.  Serve with seasoned croutons.  I love do grilled cheese sammies with this. 

White Chicken Chili

submitted by Jocelyn Jarman

2 to 3 chicken breasts
1/4 chopped white onion
1/2 to 1 can chicken broth
3 cans white northern beans
1/2 jar herdez green sauce
1/2 can diced green chilies
1/2 lime squeezed for juice
(1) 8 oz sour cream

Cook in crockpot all day. Shred chicken. Add sour cream before serving. Serve with tortilla chips

Potatoe and Ham Crockpot Soup

submitted by Rachel Soderberg

3/4 c butter

1/2 tsp sugar
dash of pepper
1 c flour
1 quart half and half
2 c milk
4 c water
6 small potatoes (or more to taste), cubed
2-4 carrots (or more to taste), 1/4-1/2 inch slices
3 c ham, cubed
1 Tbsp parsley flakes
1/8 tsp accent salt
1/4 tsp celery salt
salt to taste

Prepare cream sauce:
In a pan, melt butter, sugar and pepper. When melted add flour and blend thoroughly. Mixture will be very thick. Add all of the half and half and mix. Try to blend as many of the lumps as you can. Continue simmering until the mixture thickens, then add milk. When blended, pour all into crock pot.

In crock pot, add the 4 cups of water to the cream sauce, mix. Add uncooked potatoes, carrots, and ham. Then add parsley, accent salt, and celery salt. Stir until all is well blended, then salt to desired taste. Cook on high for 3-4 hours, or low 5-7 hours. Serves 6-8

Broccoli Chowder

submitted by Judy Grabert

½ bunch broccoli (I tend to use more)

2 cups fat free, low sodium chicken broth
2 large potatoes, peeled and diced
¼ lb. Canadian bacon or smoked ham, diced
1 onion, diced
2 tsp. butter
2 tsp. flour
2 cups whipping (heavy) cream
Pinch of dried rosemary
Pinch of thyme
Pinch of black pepper

Cook broccoli in chicken broth in large pot till tender. Cook potatoes in salted water in a separate pan till tender. Sauté Canadian bacon (or smoked ham) and onion in the butter until onion is soft. Add the flour and cook for 5 minutes, stirring frequently. Remove from heat. Scald the cream in a double boiler or lover low heat (watch carefully that it doesn’t boil over or scorch). Puree broccoli with the chicken broth ( a hand held immersion blender is great for this – if you don’t have one, just carefully puree in regular blender, remembering to keep the lid off and use a towel to cover the top – the heat can cause the top to blow off!!) Add the bacon mixture to the pureed broccoli mixture. Stir well. Add the cooked potatoes and simmer. If too thick, thin the chowder with water from the potatoes. Add herbs and stir. Keep at a very low simmer or let stand for 15 minutes. Serve hot. Enjoy!!

 
Rockin' Moroccan Stew

submitted by Lorreen Worroll, from Carlee Dynes blog

serves 6.

"My family really likes this. When I made this the first time I cut the sweet potatoes too large, they need to be cut rather small. Also, I didn't use the cilantro because my family doesn't really care for it. You could serve just about any kind of bread with this and if you wanted to use some meat in it I think chicken would work really well."

2 tbsp olive oil
1 cup chopped onions
1/2 cup diced celery
1/2 cup chopped green pepper
1 garlic clove, minced

3 cups vegetable broth
3 cups peeled, cubed sweet potato
1 can (19 oz) tomatoes, drained & cut up
1 can (19 oz) chickpeas, drained & rinsed
1 tbsp lemon juice
2 tsp grated gingerroot
1 tsp groung cumin
1 tsp curry powder
1 tsp ground coriander
1 tsp chili powder
1/2 tsp salt
1/4 tsp black pepper

1/4 cup raisins
2 tbsp peanut butter
2 tbsp chopped cilantro

Over medium high heat, saute onions, celery, green pepper & garlic in olive oil, about 3 minutes.

Add remaining ingredients, except for raisins, peanut butter & cilantro. Bring to a boil. Reduce heat and simmer, covered for 20 minutes.

Stir in raisins, peanut butter & cilantro. Mix well. Simmer for 5 minutes. Serve hot.



The Big Easy Batch of Beefaroni
an award winning low-fat recipe
Submitted by Pam Marenna

8 qt. spaghetti pot
3 qt. microwave safe bowl + cover, or pot + cover
colander
2 lbs. ground beef
16 oz. pkg. elbow macaroni*
26 oz jar spaghetti sauce
14 oz jar spaghettie sauce

Boil elbows in 8 qt. pot, scoop out when done with slotted spoon and put into the colander in the sink. Add the ground beef to the 8 qt. water, and break it up into tiny clumps. 

Heat the sauce in the 3 qt. bowl, when it's hot add the cooked elbows to it. 

After the ground beef is done boiling, pour the pot into the colander in the sink.  Rinse the pot out with water and pour it over the ground beef to rinse more of the fat off.  Combine the elbows with the sauce and meat in the 8 qt.

If you want to quick chill it, after mixing, divide it into the 2 pots, and fill the sink with cold water and ice cubes and place the pots into the water bath. 

This freezes well.

*For wheat/gluten-free use Tinkyada rice pasta.  It cooks quicker.  This is just as good and also freezes well.


Red Lentil Soup with Coconut Milk & Spiced Butter
submitted by Ruth Miller

4 servings.

3/4 tsp. cumin
3/4 tsp. curry powder
1/2 tsp crushed fennel seeds
1/4 tsp dried thyme, crushed
1/4 tsp ground nutmeg

1 T canola oil
1 1/2 C finely chopped yellow onion
3/4 C finely chopped carrot

1 med clove garlic, minced
2 jalapeno chilies, seeded and minced
2 tsp finely grated fresh ginger

1 1/2 C lentils, rinsed well
1 (14.5 oz) can vegetable broth
3 1/2 C water

1 C canned unsweetened coconut milk (reg. or light)
1 tsp kosher salt
1/4 tsp ground black pepper
3 T lime joice
2 T chopped cilantro

2 T butter

1. In a small bowl, stir together cumin, curry, fennel, thyme, and nutmeg.  Set aside.
2. In 5-qt. pot, heat oil on med-low. Saute onion 4 min. Stir in the carrot and saute 3 min. Add garlic, jalapeno, and ginger; saute 2 min.  Stir the lentils, broth and water into the vegetables.  Stir in 3/4 tsp of the spice mixture.  Bring to a boil, cover and reduce heat to med-low. Simmer gently, stirring occasionally, 30 min. The lentils should be soft and falling apart.
3. Remove soup from heat. Cool 10 min. Stir in cocnut milk, salt, peper, lime joice and cilantro.
4. Melt butter in a small pan and stir in remaining spice mixture. Cook 1 min. Stir into soup and serve. 



Cheddar Corn Chowder
submitted by Heather Larsen


Ingredients:

2 T olive oil
¼ c. butter
1 lg onion small chop
½ c flour
2 tsp salt
½ t turmeric
1 tsp pepper
4 c. chicken stock or chicken broth
3-4 c. small diced potatoes- I use red but you could use Yukon, white
2 lbs. frozen corn thawed (you could use fresh if in season)
2 c. Half and Half
8 oz sharp white cheddar grated

Heat a large soup pot with oil and butter. Add chopped onions and sauté until translucent about 10 minutes. Stir in flour, salt, pepper and turmeric and cook for about 3 minutes. Add chicken broth and potatoes- bring to a boil and simmer uncovered for 15 minutes until potatoes are tender. Add corn to the soup. Then add half and half and cheddar. Cook for 5 minutes until cheese is melted . Season to taste with salt and pepper. Serve hot with crostini’s and bacon.