Pasta Fagioli Soup 2, Nigella Lawson's Blackberry Crisp

Hi everyone!

Tomorrow we are having Pasta Fagioli Soup for dinner. On the side we'll be having rolls. I'm also going to make Nigella Lawson's Blackberry Crisp this week. I would think you could easily sub any berry in this recipe.

Pasta Fagioli Soup 2
Amy - amylz

12 ounces Santa Fe chicken sausage, halved lengthwise and sliced (such as Amy's)
3 cups fat-free, less-sodium chicken broth
1/2 cup uncooked small seashell pasta
2 cups coarsely chopped zucchini
1 (14.5-ounce) can stewed tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
1 (15-ounce) can kidney beans, rinsed and drained
1/3 cup (about 1 1/2 ounces) shredded Asiago cheese

Heat a large saucepan over high heat. Add sausage; cook 2 minutes, stirring constantly. Add broth and pasta; bring to a boil. Cover, reduce heat, and simmer 4 minutes. Add zucchini and tomatoes; bring to a boil. Cover, reduce heat, and simmer 2 minutes. Stir in basil, oregano, and beans; cover and simmer for 3 minutes or until pasta and zucchini are tender. Sprinkle with cheese.

Yield: 5 servings (serving size: about 1 1/3 cups soup and about 1 tablespoon asiago cheese) CALORIES 319 (26% from fat); FAT 9.2g (sat 3.3g,mono 3.8g,poly 0.8g); PROTEIN 21.9g; CHOLESTEROL 56mg; CALCIUM 56mg; SODIUM 858mg; FIBER 9.6g; IRON 4.4mg; CARBOHYDRATE 39.7g
Cooking Light, OCTOBER 2005

Nigella Lawson's Blackberry Crisp
Amy – amylz
Yields: 4-6 servings

1/2 cup (1 stick) plus 1 tablespoon butter
3/4 cup rolled oats
1/2 cup flour
1/2 cup light brown sugar
1/2 cup flaked almonds
1/4 cup sunflower kernels
1 teaspoon ground cinnamon
4 cups blackberries
1/4 cup vanilla or granulated sugar
2 teaspoons cornstarch

Preheat the oven to 400ºF. Melt the butter and put to one side for a mo. Combine the oats, flour, brown sugar, almonds, kernels, and cinnamon in a bowl. Tip the blackberries into a wide shallow baking dish (I used one here with a 3-cup capacity), sprinkle over the vanilla sugar and cornstarch, and tumble about to mix. Stir the melted butter into the crisp topping and spoon on top of the blackberries to cover but not absolutely thoroughly. Bake for 25 minutes and serve with ice cream or heavy cream.

Amy

CHICKEN ENCHILADA BRAID

Hi everyone!

Here is a recipe for a Chicken Enchilada Braid. You could easily use some leftover cooked chicken if you don't want to use the canned chicken. I think this would be fun to serve at a gathering as it likely looks pretty when done!

CHICKEN ENCHILADA BRAID
Dottie (Hokiesmom)

1-12.5oz can of canned chicken, drained
1/2 C low fat mayo
1/2 sm can pitted ripe black olives, drained
package of Mexican style cheese (add to your taste)
1 lime (juice)
1-4oz can chopped green chilies, drained
2 cans (8 ct) of low fat cresent rolls
2 plum tomoatoes, chopped
2-3 tsp taco seasoning

Mix all ingredients (except dough) in a large mixing bowl.On stone (or ungreased cookie sheet), unroll the dough but DO NOT separate sections! Make sure the wide ends of the dough are on the inside of the stone. Press the seams together so the filling doesn't ooze out. Place chicken mixture down the center of the dough. Braid the skinny edges over the mixture making sure to leave no holes. Bake at 375 for app. 15-20 minutes. Be sure to keep an eye on the contraption as the dough will brown easily. Serve with salad and fat free sour cream and/or salsa

Amy

Teriyaki Meatloaf and Vegetable Packets, SUMMER GREEN BEANS

Hi everyone!

Tomorrow we are having Teriyaki Meatload and Vegetable Packets for dinner. We'll also be having Summer Green beans.

Teriyaki Meatloaf and Vegetable Packets
AdriaNAlly
from Pillsbury Hamburger Magazine

1 egg
1/2 cup teriyaki baste and glaze
1/4 cup Progresso plain bread crumbs
1/2 teaspoon garlic-pepper blend
1 lb extra-lean (at least 90%) ground beef
2 cups ready-to-eat baby-cut carrots
1 can (15 oz) baby corn cobs, drained

1. Heat gas or charcoal grill. Cut 4 (18x12 inch) sheets of heavy-duty foil; spray foil with cooking spray.

2. In medium bowl, beat egg. Stir in 2 tablespoons of the teriyaki glaze, the bread crumbs, garlic-pepper blend, and ground beef. Shape mixture into 4 oblong loaves, about 1 inch thick.

3. For each packet, place 1 loaf on sprayed side of each foil sheet; place 1/2 cup of the carrots and 1/4 of the corn around each loaf. Drizzle with 1/4 of remaining teriyaki glaze. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2 inch fold; fold again, allowing space for heat circulation and expansion. Fold other sides to seal.

4. Place packets on grill. Cover grill; cook over medium heat 25 to 35 minutes, turning packets over once halfway through cooking, until loaves are thoroughly cooked and carrots are tender. Carefully open packets to allow steam to escape; meat thermometer inserted into center of loaves should read 160 degrees F.

Notes: To bake packets, place on cookie sheet. Bake at 400 degree F using times above as a guide, turning packets over once halfway through baking. If you don't have the baby corn cobs, add about 1/4 cup Green Giant Niblets frozen corn to each packet. Make the packets as directed. Refrigerate up to 4 hours before grilling, then grill as directed in the recipe.

Makes 4 servings.

SUMMER GREEN BEANS
mommomto2pumpkins

1 package of frozen green beans
1 pacakge of grape tomatoes
1/3 c of house italian dressing

cook green beans according to instructions until just cooked while beans are cooking cut grape tomatoes in half strain green beans and add to bowl of tomatoes pour 1/3 c of dressing over green beans and tomatoes and stir chill in fridge and eat!

Amy

Spicy Grilled Chicken, Squash and Pasta Salad

Hi everyone!

Tomorrow we are having Spicy Grilled Chicken for dinner. On the side we'll be having Squash and Pasta Salad. This calls for yellow summer squash but I think you could sub zucchini if you have an abundance in your garden.

Spicy Grilled Chicken
Katie (Katiedid) from Taste of Home

3/4 cup finely chopped onion
1/2 cup grapefruit juice
2 tablespoons olive oil
2 tablespoons soy sauce
1 tablespoon honey
1 garlic clove, minced
1-1/2 teaspoons salt
1-1/2 teaspoons rubbed sage
1-1/2 teaspoons dried thyme
1 teaspoon ground allspice
1 teaspoon garlic powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/4 teaspoon pepper
6 boneless skinless chicken breast halves

In a large resealable plastic bag or shallow glass container, combine the first 15 ingredients; mix well. Reserve 1/3 cup for basting and refrigerate. Add chicken to remaining marinade and turn to coat. Seal bag or cover the container; refrigerate overnight. Drain and discard marinade. Grill chicken, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Continue grilling for 6-8 minutes or until juices run clear, basting and turning several times. Yield: 6 servings.

Squash and Pasta Salad
Sandy~~*~Sandy~*~

4 cups coarsely chopped yellow summer squash
4 cups rigatoni
2 cups cherry tomato halves
1/2 cup fresh basil leaves
1/4 cup olive oil
2 large cloves of garlic, pressed
3 T balsamic vinegar
salt and pepper to taste
1/4 cup Parmesan cheese, freshly grated

Steam the squash in a vegetable steamer just until tender-crisp. Cool. Cook the rigatoni just until tender using the package directions; rinse with cold water and drain. Mix the squash, rigatoni, tomatoes and basil in a salad bowl. Drizzle a mixture of the olive oil, garlic, vinegar and salt and pepper over the salad. Add the cheese; toss lightly.

Note: I usually toss the dressing and Parmesan over the salad right before serving...

Amy

Breakfast Muffins, Apple Oven-Baked Pancake, Pumpkin Waffles with Cranberry Syrup, Cottage Cheese Scrambled Eggs

Hi everyone!

Here are the items on the breakfast menu for the next week:

Breakfast Muffins
daisygeep
12 muffins

I usually just use 5 eggs and about a 1/4 cup of a bisquick type mix (I do my own) and then from there add meat veggies, cheese and seasonings just based on my whim of the moment and whatever is in my fridge. and maybe a 1/4 cup of milk, cream, or whatever dairy I have on hand (sour cream, yogurt, laughing cow wedges) - seriously this is a throw all the crap in there and hope it turns out, kinda deal. I am a big believer in "add enough cheese and its all good"

But here are some combos I go back to repeatedly:
-frozen spinach, crumbled bacon, swiss, dill
-bell peppers, cheddar, onions, smoked turkey, salsa verde
-ham, any cheese, onion/shallot, dijon mustard

I pour them into WELL greased muffin cups and bake at 350 for about 20-25 min - till golden brown and puffy, let cool for a bit then turn out. i freeze them in ziplocks and then they reheat really easy for a quick breakfast. I try to make a batch or two each week so I have quick meals for me and the kids - and DH just likes to snack on them.

Baking Mix: There are a bunch of recipes out there for bisquick mix that use powdered milk and shortening - ick??? I just mix a cup of well sifted flour with a 1/2 tsp of baking soda, 1/2 tsp of baking powder, a 1/2 tsp of salt and a tsp of sugar or sugar substitute. I make sure I use milk and some type of fat or eggs when I use it.

Sandy's notes: Start checking at about 15 minutes, so they don't dry out.

Apple Oven-Baked Pancake
Amy - amylz
Makes: 4 servings

2 tablespoons butter or margarine
1 egg
3/4 cup Fiber One™ Complete pancake mix (from 28.3-oz box)
1/2 cup milk
1/4 teaspoon vanilla
1 small apple, very thinly sliced
1 1/2 teaspoons cinnamon-sugar
Maple-flavored syrup, if desired

1. Heat oven to 400°F. While oven is heating, melt butter in 9-inch glass pie plate in oven.
2. Meanwhile, in small bowl, beat egg with wire whisk or egg beater. Beat in pancake mix, milk and vanilla. Pour over melted butter in pie plate. Arrange apple slices on batter. Sprinkle with cinnamon-sugar.
3. Bake 15 to 20 minutes or until edges are deep golden brown. Serve warm with maple syrup.

Pumpkin Waffles with Cranberry Syrup
Katie (KatieDid)

Pumpkin Waffles:
1 1/2 c all-purpose flour
1 1/4 c whole-wheat flour
1/3 c sugar
2 1/2 tsp baking powder
1 1/2 tsp pumpkin pie spice
1 tsp baking soda
1/4 tsp salt
1 1/2 c low-fat buttermilk (1 1/2 T lemon juice + skim milk to make 1 1/2 c)
1 c canned pumpkin
1 large egg
1 T canola oil
1 tsp vanilla
1/3 c water
2 egg whites

Heat oven to 250 F. Place a large baking sheet in the oven. Combine the all-purpose and whole wheat flours, sugar, baking powder, pumpkin pie spice, baking soda and salt in a large bowl; stir to mix well. Make a well in the center of the ingredients; set aside. Combine buttermilk, canned pumpkin, egg, oil and vanilla in a medium-size bowl; whisk until smooth. Add the buttermilk mixture and water to flour mixture; stir until a moist batter forms. Let rest. Beat egg whites in a medium-size bowl with an electric mixer on high speed until soft peaks form. Gently fold whites into batter until no white streaks remain. Coat a waffle iron with cooking spray and preheat as per manufacturer's directions. Spoon about 1/3 cup of batter for each 4-inch waffle into the heated waffle iron, spreading batter to edges. Cook for 3 to 4 minutes or until the steaming stops. Transfer waffles to baking sheet in oven to keep warm. Repeat procedure to make 16 waffles. Serve with Cranberry alongside.

Cranberry Syrup:
3/4 c honey
1/4 c cranberry juice
1 c fresh or frozen (thawed) cranberries

Bring honey and cranberry juice to a boil over medium heat in a medium-size saucepan. Add 3/4 cup of the cranberries and cook 5 minutes or until cranberries pop. Stir in the remaining 1/4 cup cranberries. Remove from heat and let stand 5 minutes before serving. Makes about 1 cup.

Per Serving: 343 calories; 3 g fat (1 g sat); 8 g protein; 74 g carbohydrate; 4 g fiber; 386 mg sodium; 28 mg cholesterol.

Cottage Cheese Scrambled Eggs
Amy – amylz

large skillet
6 eggs
3/4 cup cottage cheese
2 Tablespoons milk
1 Tablespoon chopped chives
1/2 teaspoon salt
1/8 teaspoon pepper
2 Tablespoons butter

In a mixing bowl, beat eggs just until yolks and whites are blended. Stir in cottage cheese, milk, chives, salt and pepper. In skillet, over low heat, melt butter, add egg mixture. Turn portions of egg mixture with spatula as it begins to thicken; do not stir and do not overcook. Serve immediately.

Amy

Turkey Veggie Wrap, Cheddar & Veggie Grill Sandwich

Hi everyone!

Here are the sandwiches for this week:

Turkey Veggie Wrap
Amy - amylz
Makes: 4 servings

1 cucumber
1/4 cup Fat Free Sour Cream
1 teaspoon finely chopped roasted garlic
2 (11x7-inch) multigrain flatbreads
1 cup fresh spinach leaves, washed, stems removed
8 ounces sliced deli fat free turkey breast
4 (1-ounce) slices Deli Reduced Fat Swiss Cheese
1/4 cup shredded carrot
1/4 cup chopped red bell pepper

Using a vegetable peeler, peel 6 thin lengthwise ribbon-like slices from cucumber. Set aside. Combine sour cream and garlic in small bowl. Spread 1 side of each flatbread with sour cream mixture. Top each flatbread with 1/2 cup spinach leaves, 3 ounces turkey, 2 slices cheese, 2 tablespoons carrot, 2 tablespoons bell pepper and 3 cucumber slices. Roll up starting at 11-inch side; cut each wrap in half. Secure with toothpicks.

Cheddar & Veggie Grill Sandwich
Amy - amylz
Makes 4 servings (1 sandwich each)

3 Tablespoons vegetable oil spread or margarine, divided
1/2 cup chopped green onions
1/2 cup chopped red or green peppers
1/2 teaspoon dried oregano leaves
8 slices white bread
8 2% Milk Sharp Cheddar Singles

Melt 1 teaspoon of the vegetable oil spread in small skillet on medium heat. Add vegetables and oregano; stir to coat. Cook 2 min. or until vegetables are crisp-tender, stirring frequently. Top each of four of the bread slices with two 2% Milk Singles and 1/4 cup of the vegetable mixture. Cover with remaining bread slices. Spread outsides of sandwiches with remaining vegetable oil spread. Cook in skillet on medium heat for 3 min. on each side or until golden brown on both sides.

Amy

Amazing Ribs

Hi everyone!

Tomorrow we are having Amazing Ribs for dinner. You do need to boil these, grill them and then put in the crockpot so there is a bit of work involved. On the side we'll be having watermelon and corn on the cob.

Amazing Ribs
Amy – amylz
All Recipes Yields: 12 servings

6 pounds pork baby back ribs
1 pinch black pepper
1 pinch salt
1 pinch crushed red pepper
4 cups barbecue sauce
2 (12 ounce) bottles porter beer, room temperature

1. Cut ribs into small portions of 2 or 3 bones each. Bring a large pot of water to a boil. Season water a pinch each of salt, black pepper, and crushed red pepper to the water. Boil ribs in seasoned water for 20 minutes. Drain, and let the ribs sit for about a half an hour.
2. Meanwhile, preheat an outdoor grill for high heat.
3. Lightly coat the ribs with barbecue sauce. Cook the ribs over high heat for a 5 to 10 minutes on each side to get a nice grilled look to them.
4. Place grilled ribs in a slow cooker. Pour remaining barbecue sauce and one bottle of beer over the ribs; this should cover at least half of the ribs. Cover, and cook on High for 3 hours. Check ribs every hour or so, and add more beer if needed to dilute sauce. Stir to get the ribs on top into the sauce. The ribs are done when the meat is falling off the bone. The ribs were cooked completely in the first process, the rest is about flavor and texture.

Amy

Summer Chicken Sandwiches, Spaghetti Salad

Hi everyone!

Tomorrow we are having Summer Chicken Sandwiches for dinner. On the side we'll have Spaghetti Salad.

Summer Chicken Sandwiches
Sandy~~*~Sandy~*~ via Allrecipes.com
Makes: 4 servings

1 ripe avocado, sliced
1 tablespoon lemon juice
1 tablespoon butter
1 large Vidalia onions, sliced into rings
4 boneless, skinless chicken breast halves
salt and pepper to taste
4 hamburger buns
4 tablespoons mayonnaise
4 slices provolone cheese

1. In a small bowl, combine sliced avocado and lemon juice. Add water to cover; set aside. Preheat an outdoor grill for high heat and lightly oil grate.

2. Heat butter in a large heavy skillet over medium-high heat. Saute the onions until browned and caramelized; set aside.

3. Season the chicken with salt and pepper. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side. Place buns on grill just long enough to toast them.

4. Spread buns with mayonnaise to taste, then layer with chicken, caramelized onion, provolone and avocado.

Spaghetti Salad
- Cchristee1

1 box spaghetti
1 tomato
1 cucumber
1 green pepper
4 tablespoons McCormick's Salad Supreme seasoning
Italian dressing (I use Wishbone Viva Italian and add enough so make it moist but not soupy)

Cook spaghetti, cool and chopped vegetables. Mix with italian dressing and add the seasonings. Chill overnight for best flavor.

Amy

Buffalo Chicken Meatballs, Bacon Corn Salad

Hi everyone!

Tomorrow we are having Buffalo Chicken Meatballs, Bacon Corn Salad and Garlic Bread for dinner.

Buffalo Chicken Meatballs
(Amy – amylz)
Yields: 4 snack-size servings

1 pound ground white meat chicken
1/2 small onion, grated
2 cloves garlic, grated
1/2 cup parsley, chopped
Salt and freshly ground black pepper
Extra-virgin olive oil (EVOO), for drizzling
2 tablespoons butter
1/2 cup hot sauce (such as Frank’s)
3 scallions, green and white parts thinly sliced
Store-bought, good quality bleu cheese dressing for dipping
A couple of handfuls celery sticks
A couple of handfuls carrot sticks

Preheat oven to 400ºF. In a large mixing bowl, combine the ground chicken with the onion, garlic and parsley, and season with salt and freshly ground black pepper. Flatten out the meat in the bowl and score it into four portions using the side of your hand. Shape each portion into four balls – you should have sixteen meatballs in total. Arrange the meatballs on a nonstick sheet pan and drizzle them with EVOO. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes. While the meatballs are baking, melt the butter in a large skillet over medium heat. Add the hot sauce and whisk to combine. Toss the baked meatballs in the hot sauce to coat. Transfer the meatballs to a serving platter and spike each one with a toothpick or serving fork. Place the bleu cheese dressing in a small serving bowl and garnish with scallions. Serve the meatballs with the bleu cheese dressing, celery and carrot sticks alongside.

Bacon Corn Salad
(P&CO)

1 Pkg Frozen whole kernel corn (thawed)
6-8 slices fried bacon (crispy & crumbled)
fresh garlic cloves 2-3 (more if you like garlic)
2-3 chopped fresh jalapeno peppers (with membrane and seed removed)
1 small can sliced olives (optional-black or green either one)
2-3 stems of chopped green onions
1 C grated colby/jack cheese (marbled)
Original Hidden Valley Ranch Dressing

In large mixing bowl combine all chopped vegetables with corn. Stir in enough dressing to coat vegetables well. ( I use almost half a bottle.) Then stir in grated cheese and crumble bacon on top.

Amy

Rib Eye Steaks with a Soy and Ginger Marinade, Stir-Fry Vegetables

Hi everyone!

Tomorrow we are having Rib Eye Steaks and Stir Fry Vegetables.

Rib Eye Steaks with a Soy and Ginger Marinade
Amy – amylz
All Recipes Yields: 4 servings

1/2 cup soy sauce
1/4 cup real maple syrup
6 cloves garlic, minced
1 tablespoon grated fresh ginger
1 teaspoon mustard powder
1/2 teaspoon sesame oil
1/4 teaspoon hot pepper sauce
1/2 cup beer
4 (10 ounce) beef rib eye steaks

1. In a medium size mixing bowl, combine soy sauce, pancake syrup, chopped garlic, grated ginger root, sesame oil, Tabasco sauce, and mix well to blend. Now add beer and stir lightly to mix.
2. Prepare steaks by scoring any fatty outside areas on steak with a knife, (this prevents the steaks from curling when barbecuing). Place steaks in a casserole dish and pour marinade over. Using a fork, punch holes in steaks so that the marinade penetrates into the steaks. Turn steaks over and repeat punching holes.
3. Cover with clear wrap or foil and let marinate in the refrigerator for at least 1 hour or longer. You can also refrigerate and marinate overnight.
4. Prepare and preheat barbecue to high heat. Place steaks directly on grill and sear one side for about 15 seconds. Turn steaks over and cook for about 5 minutes, then turn over and cook for another 5 minutes for medium-rare, depending on thickness. Test for doneness by cutting into the middle of the steak.

Stir-Fry Vegetables
Amy – amylz
McCormick.com Makes 10 servings.

1/4 cup water
1 tablespoon soy sauce
1 teaspoon Garlic Powder
1 teaspoon Ground Ginger
1/4 teaspoon Crushed Red Pepper
1 teaspoon cornstarch
2 tablespoons oil, divided
1 medium onion, sliced thin
1 cup diagonally sliced carrots
2 cups broccoli florets
2 cups sugar snap peas
1 large red bell pepper, cut into strips
2 teaspoons McCormick® Sesame Seed, toasted

1. Mix water, soy sauce and seasonings in small bowl. Stir in cornstarch until smooth; set aside.
2. Heat 1 tablespoon of the oil in wok or large deep skillet on medium-high heat. Add onion and carrots; stir-fry 2 minutes. Add remaining 1 tablespoon oil and remaining vegetables; stir-fry 5 to 7 minutes or until vegetables are tender-crisp.
3. Restir soy sauce mixture. Stir into skillet. Stirring constantly, bring to boil on medium heat and boil 1 minute. Sprinkle with sesame seed before serving. Serve over rice, if desired.

How to toast sesame seed: Heat a small skillet on medium heat. Add sesame seed; cook and stir about 2 minutes or until fragrant and golden brown. Immediately pour out of hot pan to avoid over-toasting.

Amy

Beer and Brown Sugar Steak Marinade, Yummiest Green Beans Ever

Hi everyone!

Tomorrow we are having Beer and Brown Sugar Steak for dinner. The recipe is for a marinade. It calls for sirloin steaks but feel free to use any cut of steak you like. On the side we are having Green beans and bread on the side.

Beer and Brown Sugar Steak Marinade
Amy – amylz
All Recipes Yields: 4 servings

2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar 1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

1. Preheat grill for high heat.
2. Use a fork to poke holes all over the surface of the steaks, and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce, and brown sugar. Pour sauce over steaks, and let sit about 5 minutes. Sprinkle with 1/2 the seasoned salt, pepper, and garlic powder; set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper, and garlic powder, and continue marinating for 10 more minutes.
3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil, and cook for several minutes.
4. Lightly oil the grill grate. Grill steaks for 7 minutes per side, or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Yummiest Green Beans Ever
Amy – amylz
All Recipes Yields: 5 servings

1 tablespoon extra virgin olive oil
1/4 cup finely chopped onion
1/2 cup chopped cooked ham
2 1/2 tablespoons red wine vinegar
1 (16 ounce) package frozen cut green beans, thawed and drained
1 tablespoon honey mustard
kosher salt to taste

1. Heat the oil in a large skillet over medium heat. Add the onion and ham; cook and stir until brown bits start to show up on the bottom of your pan, 5 to 10 minutes.
2. Mix the red wine vinegar into the pan, scraping up the browned bits from the bottom. The vinegar will evaporate quickly - don't panic. Mix in the mustard, and reduce the heat to medium-low. Add the green beans and stir to coat. Cook just until tender but still crisp, about 5 minutes. Season with kosher salt and serve.

Amy

Easy Creamy Peppercorn Chicken

Hi everyone!

Tomorrow we are having Easy Creamy Peppercorn Chicken for dinner. On the side we'll be having rice and peas.

Easy Creamy Peppercorn Chicken
Amy – amylz
All Recipes Yields: 6 servings

6 skinless, boneless chicken breasts
2 (10.75 ounce) cans condensed cream of mushroom soup
1 packet peppercorn gravy mix
1 onion, sliced into thin rings
1 cup water

1. Preheat oven to 400 degrees F (205 degrees C).
2. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
3. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.

Amy

Monte Cristo Sandwich, Easy Chicken Salad Croissants, BLT Chicken Sandwich, Nutty Chicken Salad Sandwich, Roll - Out Sugar Cookie, Caramel Bars

Hi everyone!

Here are the sandwiches for this week plus a couple extra goodies I plan to make soon:

Monte Cristo Sandwich
Amy - amylz
Makes 4 servings

8 slices white bread
8 - pats butter
4 ounces sliced chicken breast
4 ounces sliced ham
4 ounces sliced Swiss Cheese
2 egg, beaten
24 Tablespoons milk

Place the tops of the bread with butter. Place the turkey, ham, and cheeses slices on one of the bread slices. Top with the remaining bread, butter side down. Beat the egg and milk. Dip the sandwich in the batter until it is completely coasted and the liquid has partially soaked into the bread. Place on preheated griddle and cook until both sides are golden brown. Cut in half and serve.

Easy Chicken Salad Croissants
Amy - amylz
Makes 4 servings

1 pound chicken breast cooked and chopped
1/2 cup creamy ranch dressing
1 teaspoon yellow mustard
1/2 cup chopped cucumber
1/2 cup chopped tomato
1/4 cup chopped cashews
4 croissants, split
2 Tablespoon butter, margarine, mayonnaise or salad dressing
Lettuce, if desired

In a medium bowl, lightly mix chicken, dressing, mustard, cucumber, tomato and cashews. Cover and refrigerate about 1/2 hour or until chilled. Just before serving, spread cut sides of croissant halves with butter. Spread chicken mixture over bottoms of croissants Top with lettuce and tops of croissants.

BLT Chicken Sandwich
Amy - amylz
Makes 4 servings

4 - southern style breast patties
12 - strips fully cooked hickory bacon
4 - hamburger buns, warmed or toasted
4 - Tablespoons mayonnaise
8 - lettuce leaves
4 - slices tomato

Preheat oven to 400° F. Place frozen patties on baking sheet. Bake for 15 to 20 minutes, turning patties over halfway through cooking time. On bottom half of each bun, spread 1-tablespoon mayonnaise. Top with 2 lettuce leaves, 1 slice tomato, 1 patty, 3 bacon strips and top half of bun.

Nutty Chicken Salad Sandwich
Amy - amylz
Makes 4 servings

1 cup chicken breast, cooked & diced
1/2 cup celery
1/2 cup mayonnaise
2 Tablespoons chopped walnuts or pecans
2 teaspoon lemon juice
1/4 teaspoon salt
1/8 teaspoon pepper
8 slices whole wheat bread

In a mixing bowl, add the chicken, celery, mayonnaise, nuts, lemon juice, salt and pepper. Toss gently until thoroughly mixed. Using a spoon or scoop, spread the chicken salad on the bread. Place the other slice of whole wheat bread on top. Using a sharp knife cut the bread in half and place on plate and serve.

Great Grandma's Roll - Out Sugar Cookie Recipe
(3men&1lil'lady ~Melissa)

2 cups butter
3 cups sugar
1 cup buttermilk
3 eggs
1 tsp. baking soda
1 tsp. baling powder
A1 tsp. vanilla
½ tsp. almond extract
A little salt
Flour, enough to roll (at least 4 cups, close to 6 cups)

Bake at 350*F 8-10 min

Christmas Caramel Bars
Katie (KatieDid)

1 c packed brown sugar
1 c butter or margarine, softened
1 ½ tsp vanilla
1 egg
2 c all-purpose flour
½ c light corn syrup
2 T butter or margarine
1 c butterscotch-flavored chips
1 ½ to 2 c assorted candies and nuts (such as candy-coated chocolate candies and salted peanuts)

Heat oven to 350 F. Mix brown sugar, 1 c butter, the vanilla and egg in large bowl. Stir in flour. Press evenly in bottom of ungreased rectangular pan, 13x9x2 inches. Bake 20 to 22 minutes or until light rown. Cool 20 minutes. Heat corn syrup, 2 T butter and the butterscotch chips in 1-quart saucepan over medium heat, stirring constantly, until chips are melted; remove from heat. Cool 10 minutes. Spread butterscotch mixture over baked layer. Sprinkle half the bars with candies and remaining half with nuts; gently press into butterscotch mixture. Cover and refrigerated at least 2 hours until butterscotch mixture is firm. For bars, cut into 6 rows by 6 rows. Yield: 36 bars Success Hint: To make smoother cuts, spray knife with cooking spray before cutting bars. Variation: Use your favorite candies and nuts.

Amy

Oatmeal Smoothie, Yummy Oatmeal, Best Peanut Butter Waffles, German Pancakes, Bacon & Egg Breakfast Rolls, Breakfast Pizza

Hi everyone!

Here are the breakfast items for the next week:

Oatmeal Smoothie
Amy – amylz

To prepare an oatmeal smoothie, just put 1 frozen banana, 1 cup apple juice, 3 full tablespoons of uncooked oatmeal, 3 tablespoons of maple syrup into a blender and blend away. Your healthy nutritious smoothie is ready. You can even pour this into an insulated cup and take it to your place of work.

Yummy Oatmeal
Amy – amylz

1/4-1/2 cup Oats (see the box for exact directions)
1/4-1/2 cup water
pinch salt
handful nuts (almonds, walnuts, pecans are great)
cinnamon to taste
1-2 tspn honey
Optional
1/8 cup milk
1-2 tspn brown sugar instead of honey
1/4-1/2 favorite fruit (bananas, strawberries, blueberries)

Best Peanut Butter Waffles
Amy - amylz

2 and 1/4 cups flour
4 teaspoons baking powder
1/2 cup crunchy peanut butter
1 and 1/2 tablespoons sugar
2 eggs-beaten
2 and 1/4 cups whole milk
1/4 cup vegetable oil
1/4 teaspoon kosher salt
cooking spray or melted butter

Preheat a waffle iron to medium-high heat. Mix the flour, baking powder and salt in a bowl. In a separate bowl, mix the peanut butter, sugar, eggs, milk and oil. Add this to the flour mixture. Spray the waffle iron surface lightly with the cooking spray or brush it with the butter. Fill a medium-size ladle (or 1/3 cup) with batter and pour it onto the waffle iron. Cook until the waffle is golden brown and a toothpick inserted into the middle comes out clean, approximately 2-3 minutes. Serve hot with maple syrup and butter or fresh berries

German Pancakes
Recipes Made My Way

6 eggs
1 cup milk
1 cup flour
1/2 tsp salt
5 TBS butter (ok it really calls for 5 tsp ... but I LOVE extra butter on these!)

I like to throw it all into the blender, it makes it super fast! I learned that from a mutual activity we had when I was in YW :) Anyways just put all of the ingredients EXCEPT the butter into the blender or other mixing bowl and whip it together. Preheat your oven to 450 degrees. Put the butter into a 9x13 baking dish (I halved the recipe for us and used a 9x9) and put into the preheating oven to melt... DON'T forget it in there!! When butter is melted take out and pour batter into the pan. Bake for 15-20 minutes... it is going to get really puffy and tall... then when you take it out it'll shrink down. All done!

Bacon & Egg Breakfast Rolls
Amy - amylz
Makes 6 sandwiches

6 uncut Kaiser rolls
3 slices bacon
1 cup sliced fresh mushrooms (about 4 oz.)
1/2 cup chopped onion
1/2 cup chopped green pepper
6 eggs
1/4 cup skim or low-fat milk
6 thin slices lean cooked ham
6 thin slices reduced-fat Swiss or Muenster cheese

Slice tops off rolls about 3/4 inch from top. With a fork, scrape out the insides of bottom, leaving about 1/2-inch wall all around. Save crumbs for another use. Set rolls aside. In 10-inch omelet pan or skillet over medium heat, cook bacon until crisp. Drain well. Crumble. Pour off and discard fat. Add mushrooms, onions and pepper to pan. Cook until tender but not brown, about 5 minutes. Stir in drained bacon. In medium bowl, beat together eggs and milk until blended. Pour into pan over vegetables. As mixture begins to set, gently draw an inverted pancake turner completely across bottom and sides of pan, forming large soft curds. Continue until eggs are thickened and no visible liquid egg remains. Do no stir constantly. Spoon egg mixture into hollows of reserved rolls. Top each roll with 1 slice each of ham and cheese. Broil about 6 inches from heat until cheese is melted, about 3 minutes. Cover with reserved roll tops.

Breakfast Pizza
Amy – amylz

1 Refrigerated Can of Pizza Crust
8 Eggs
1/4 cup Milk
2 Tablespoons Butter or Margarine
8 ounces of Shredded Cheddar Cheese
6 links of Turkey Sausage, cooked and crumbled
Salt and Pepper
Salsa (optional)

Preheat oven to 425. Line a 12 inch pizza pan with the pizza crust. Bake in oven for about 5 minutes. Remove from the oven. Beat Eggs and Milk together. Add a dash of Salt and Pepper. In a pan, melt Butter or Margarine and then gently scramble the Eggs until they're firm but still moist. Sprinkle the Eggs over the Pizza Crust and add crumbled Turkey Sausage Links and the Shredded Cheddar Cheese. Bake until cheese is melted, about 5 minutes. Top with Salsa.

Amy

Grilled Lemon Pork Chops

Hi everyone!

Tomorrow we are having Grilled Lemon Pork Chops for dinner. If you haven't tried pork chops on the grill, you really should. I am not a fan of pork at all and rarely eat it but I have to say, on the grill, they're pretty darn good. We'll also be having Baked Potatoes and Veggie Kabobs. I'll do the kabobs on the grill and the potatoes in the oven but if it's too hot to turn your oven on where you live, do the potatoes on the grill. Just wrap them in foil and turn them every 5 minutes or so and they should cook in about 45 minutes.

Grilled Lemon Pork Chops
Katie (Katiedid) from Allrecipes

1/4 cup lemon juice
2 tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 ounce) boneless pork loin chops

In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.

Katie's Notes: I used bone-in pork chops and extra garlic.

Amy

Cold Chicken Satay Noodle Casserole

Hi everyone!

Here is a recipe for Cold Chicken Satay Noodle Casserole. This is another great summertime meal.

Cold Chicken Satay Noodle Casserole
SunValleyMom
Rachael Ray Show

Salt
1 pound whole wheat spaghetti
1/4 to 1/3 cup smooth or chunky peanut butter, softened (eyeball it)
2 tablespoons honey
1/4 cup warm water (eyeball it)
1/4 cup tamari (aged soy sauce)
1 clove garlic, grated with microplane or box grater
Juice of 2 limes, zest of 1
1 teaspoon hot sauce (eyeball it)
3 tablespoons vegetable, peanut or sunflower oil (eyeball it)
2 cups store-bought rotisserie chicken meat, skin removed and thinly sliced
A handful of shredded carrots
4 scallions, thinly sliced on an angle
1 cup spinach greens, thinly sliced
1/4 cup chopped peanuts, available in small pouches in the baking aisle
2 tablespoons chopped cilantro or flat-leaf parsley, whichever you prefer

Bring a large pot of water to a boil. Once boiling, salt water liberally, then drop pasta in and cook to al dente. Run cooked pasta under cold water to cool. Drain well and reserve. While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl. While whisking continuously, pour the oil in a steady stream to complete the dressing. Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place noodles in shallow bowls and top with chicken and cilantro or parsley. Once they're combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce

Amy

Creamy Noodles

Hi everyone!

Here is a recipe for Creamy Noodles. I would think this is very similar to an alfredo. This would be perfect with some grilled chicken.

Creamy Noodles
Katie (Katiedid)

8 oz uncooked thin spaghetti
3 garlic cloves, minced
3 T butter, divided
6 oz fat-free cream cheese
3 T reduced-fat sour cream
3 T fat-free milk
3/4 tsp salt
1/2 tsp onion powder
1/4 tsp Cajun seasoning
1/4 tsp white pepper
4 1/2 tsp minced fresh parsley

Cook spaghetti according to package directions. Meanwhile, in a saucepan, saute garlic in 1 tablespoon butter until tender. Add the cream cheese, sour cream, milk, salt, onion powder, Cajun seasoning, pepper and remaining butter. Cook and stir over low heat just until smooth (do not boil). Remove from the heat. Drain spaghetti; toss with cream sauce. Sprinkle with parsley. Serve immediately.

Nutritional Analysis: 1 cup equals 234 calories, 7 g fat (4 g sat), 20 mg cholesterol, 547 mg sodium, 32 g carbohydrate, 1 g fiber, 10 g protein

Amy

Creamy Chicken Enchiladas

Hi everyone!

Here is a recipe for Creamy Chicken Enchiladas. I have made a similar recipe to this before and they were excellent. I hope you all try these!

Creamy Chicken Enchiladas
(P&CO)

1 package (8 ounces) cream cheese, softened
2 tablespoons water
2 teaspoons onion powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups diced cooked chicken
20 flour tortillas (6 inches), room temperature
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups (16 ounces) sour cream
1 cup milk
2 cans (4 ounces each) chopped green chilies
2 cups (8 ounces) shredded cheddar cheese

In a large mixing bowl, beat the cream cheese, water, onion powder, cumin, salt and pepper until smooth. Stir in chicken. Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes. In a bowl, combine the soup, sour cream, milk and chilies; pour over enchiladas. Bake, uncovered, at 350° for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 10 servings.

Amy

Mexican Macaroni Salad

Hi everyone!

Here is a recipe for Mexican Macaroni Salad. I know we all have a ton of potlucks in the summer and this looked like something that would work well for that!

Mexican Macaroni Salad
Amy – amylz
Pillsbury Makes: 8 servings (1 1/4 cups each)

6 cups uncooked rotini pasta (1 lb)
1 to 2 tablespoons grated lime peel (from 2 medium limes)
3 to 4 tablespoons lime juice (from 2 medium limes)
1 cup ranch dressing
1 package (1.25 oz) Old El Paso® taco seasoning mix
1 large avocado, pitted, peeled and finely chopped
1 pint (2 cups) cherry or grape tomatoes, cut in half
1 cup shredded Cheddar cheese (4 oz)
2 tablespoons finely chopped fresh cilantro
2 medium green onions, sliced (including tops)
1 can (19 oz) Progresso® red kidney beans, drained, rinsed
1 can (6 oz) pitted large ripe olives, drained, cut in half
1 can (4.5 oz) Old El Paso® chopped green chiles, drained

1. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
2. Meanwhile, grate peel from limes; place in small bowl. Squeeze juice from limes; add to peel in bowl. Stir in dressing and taco seasoning mix. Stir avocado into dressing mixture.
3. In large serving bowl, toss pasta with all remaining ingredients. Pour dressing mixture over salad; toss gently to mix. Cover; refrigerate at least 1 hour before serving to blend flavors.

Amy

CHICKEN SPINACH CASSEROLE

Hi everyone!

Here is a recipe for Chicken Spinach Casserole. This kind of reminds me of a dorito casserole but with fritos and spinach. Sounds good!

CHICKEN SPINACH CASSEROLEfrom Amy (mama2AbbyNJohn) via COOKS.COM

1 whole cooked chicken, shredded (I used 2 good sized boneless breasts)
1 can diced green chilies, drained
1 clove garlic, minced
1 med. onion, chopped
2 tbsp. cooking oil
1/2 tsp. cumin
1 can cream of chicken soup
1 (10 oz.) pkg. frozen spinach, thawed and drained
1/2 tsp. salt
1 pt. sour cream ( I used light and only about 3/4 pt)
8 oz. corn or tortilla chips (I used tortilla)
2 c. grated cheese (your choice) (I used mozzarella and cheddar)
Paprika

Saute garlic, onions and chilies (until onions are translucent); add cumin - cook 1 minute. Add soup, then defrosted spinach (squeezed dry). Add salt; simmer. Add chicken and sour cream. Heat thoroughly. Layer chips, chicken mixture and cheese (2 times) in a casserole dish and cook for 30 minutes at 350 degrees. This can also be cooked in the microwave on HIGH for approximately 15 minutes.

Amy

Spinach-Artichoke Cheesy Tortellini

Hi everyone!

Here is a recipe for Spinach Artichoke Cheesy Tortellini. I beg you, please, someone make this and invite me over. This would never fly with my non-cheese eating family but I would love to try this!

Spinach-Artichoke Cheesy Tortellini
snoelles - Rachael Ray's Express Lane Meals

1 (10 ounce) box frozen spinach , thawed and drained
2 tablespoons olive oil
1 tablespoon butter
3 garlic cloves , chopped
1 small onion , grated
2 tablespoons flour
1 cup chicken broth
1 cup heavy cream
1/8 teaspoon nutmeg
1 (14 ounce) can water-packed artichoke hearts , drained and chopped
1 cup parmesan cheese or romano cheese
1 lb cheese tortellini

1. Heat a deep skillet over medium heat with the oil and butter.
2. When butter melts, add garlic and grated onion. Saute for 5 minutes.
3. Sprinkle the flour into the skillet and cook for 1 minute.
4. Whisk in the broth, then the cream and bring to a bubble.
5. Season the sauce with nutmeg and reduce heat to low.
6. Separate spinach into pieces as you add it to the sauce.
7. Stir in the artichokes and cheese and season to taste with salt and pepper.
8. Cook the tortellini in salted boiling water according to package directions, about 7 minutes.
9. Drain and toss with the spinach artichoke sauce.
10. Serve immediately with additional grated cheese and diced tomatoes, if desired.

Amy

CROCKPOT EASY SANTA FE CHICKEN

Hi everyone!

Here is a recipe for Crockpot Easy Santa Fe Chicken. I know it's hot for many of you and the crockpot is a great way to cook dinner without heating up your house.

CROCKPOT EASY SANTA FE CHICKENOP?

1 15 oz can black beans -- rinsed and drained
2 15.25 oz cans whole kernel corn -- drained
1 cup bottled thick and chunky salsa
5 or 6 skinless boneless chicken breasts -- (can use frozen)
1 8 oz brick cream cheese -- low fat is fine
1 cup shredded cheddar cheese

In a 3.5 or 4 quart electric slow cooker, mix together the beans, corn, and 1/2 cup salsa. Top with the chicken breasts, then pour the remaining salsa over the chicken. Cover and cook on the high heat setting 2.5-3 hours, or until the chicken is tender and white throughout; do not overcook or the chicken will toughen. Remove the chicken and cut into bite sized pieces. Add back to the slow cooker. Add the cream cheese (cut into cubes to melt faster), and turn slow cooker to high heat. Heat until cream cheese melts and blends into sauce. Serve over rice. Top with shredded cheese.

Amy

Portobello Pork Chops

Hi everyone!

Here is a recipe for Portobello Pork Chops. These look delicious. I would think you could use any type of mushroom you prefer, I would probably go with criminis.

Portobello Pork Chops
(Mariea ~ k/dmom ~ via The Recipe Review Blog)

4 bone-in pork rib or loin chops, 3/4 inch
1-1/2 cups mild chunky salsa
1 cup chopped Portobello mushrooms
1 cup shredded cheddar cheese
2 tablespoons maple syrup
1/4 cup chopped fresh parsley

Heat oven to 375 degrees. Trim fat from chops. Spoon salsa into a retangular baking dish. Arrange chops on top of salsa. Combine Portobello mushrooms, cheddar cheese and maple syrup in a medium bowl. Spoon over chops. Bake, uncovered, for 20 to 25 minutes. Sprinkle with parsley. Serve chops with salsa mixture.

Amy

Garlic Lover's Chicken, Dave's Veggies & Potatoes

Hi everyone!

Tomorrow we are having Garlic Lover's Chicken for dinner. On the side I'm doing veggie and potato packets. This is meant to be cooked on the grill but I'll probably just throw it in the oven.

Garlic Lover's Chicken
bellasmama03- Taste of Home

1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
2 tablespoons minced fresh parsley
1/2 teaspoon salt, optional
1/8 teaspoon pepper
1/4 cup milk
6 boneless, skinless chicken breast halves (1 1/2 lbs)
1/4 cup butter or margarine, melted
1 to 2 garlic cloves, minced
2 tablespoons lemon juice

In a large resealable plastic bag, combine the first five ingredients. Place milk in a shallow bowl. Dip chicken in milk, then shake in the crumb mixture. Place in a greased 13x9 baking dish. Combine the butter, garlic and lemon juice; drizzle over the chicken. Sprinkle with paprika. Bake, uncovered, at 350 for 25-30 minutes or until the juices run clear.

Dave's Veggies & Potatoes
Amy - amylz

2 cloves garlic, minced
2 teaspoon olive oil (extra virgin)
4 large potatoes (your choice), cubed
2 beefsteak tomatoes, chopped and skin removed
1 cooking onion, chopped
2 stalks celery, chopped,
1/2 cup parmesan cheese, grated
2 pinches each of parsley, basil & oregano

In a double wrap of tinfoil brush with olive oil and place garlic, potatoes, tomatoes, onion, celery, cheese and spices. Wrap tightly and double fold. Cook on top rack over medium heat for 45 minutes, turning once after 30 minutes. remove from heat and let stand five minutes before opening. Serves four.

Amy

Jenny's Grilled Chicken Breasts, Summer Vegetable Kabobs

Hi everyone!

Tomorrow we are having Jenny's Grilled Chicken Breasts for dinner. On the side, we'll be having Summer Vegetable Kabobs. I love this recipe because it gives instructions for practically every vegetable you would want to use. I love that. This is a great recipe to keep on hand for quick side dish ideas. We'll also be having baked potatoes and fresh fruit.

Jenny's Grilled Chicken Breasts
Amy – amylz
All Recipes Servings: 4

4 skinless, boneless chicken breast halves
1/2 cup lemon juice
1/2 teaspoon onion powder
ground black pepper to taste
seasoning salt to taste
2 teaspoons dried parsley

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
2. Dip chicken in lemon juice, and sprinkle with the onion powder, ground black pepper, seasoning salt and parsley. Discard any remaining lemon juice.
3. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.

Summer Vegetable Kabobs
Amy - amylz

12-inch-long wooden skewers
1/4 cup dry white wine
1/4 cup honey
3 garlic cloves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 1/2 teaspoons pepper
1 teaspoon salt
16 cups assorted cut vegetables

1. Soak skewers in water 1 hour.
2. Whisk together wine and next 6 ingredients until well blended; reserve 1/4 cup. Combine remaining white wine mixture and vegetables in a large bowl. Cover and chill at least 30 minutes or up to 2 hours. Remove vegetables from marinade, discarding marinade.
3. Preheat grill to 350° to 400° (medium-high). Thread vegetables onto skewers, and grill according to directions in Guidelines and Cook Times for Vegetable Kabobs below.
4. Transfer skewers to a platter. Remove vegetables from skewers, if desired. Serve with reserved 1/4 cup white wine mixture.

Guidelines and Cook Times for Vegetable Kabobs. Cut vegetables thick so they will stay on skewers as they cook. Thread one type of vegetable onto each skewer, threading so the cut sides lie flat on the cooking grate to ensure even cooking. Grill skewers, covered with grill lid, over 350° to 400° (medium-high) heat according to the times below. Your goal is to achieve tender, slightly charred vegetables.

Zucchini and squash. Prep: Cut into 3/4-inch rounds; thread onto skewers. Grill time: 7 to 10 minutes on each side or until tender.

Okra. Prep: Remove stems, and thread onto double skewers. Grill time: 6 to 8 minutes on each side or until tender.

Eggplant. Prep: Cut Japanese eggplant into 3/4-inch rounds. Cut Italian eggplant crosswise into quarters; cut into 3/4-inch slices. Thread onto skewers. Grill time: 5 to 6 minutes on each side or until tender.

Bell peppers. Prep: Cut into 1-inch-thick strips; thread skewers. Grill time: 4 to 5 minutes on each side or until tender.

Mushrooms. Prep: Trim stems, and thread onto skewers. Grill time: 3 to 5 minutes on each side or until tender.

Onions. Prep: Cut into wedges, and thread onto skewers. Grill time: 3 or 4 minutes on each side or until lightly charred.

Cherry tomatoes. Prep: Thread onto double skewers. Grill time: 1 to 3 minutes on each side or just until skins begin to split.

Makes 8 servings Southern Living, MAY 2008

Amy

Classic Fajitas, Apple Brownies, Caramel Apple Cheesecake Bars with Streudel Topping

Hi everyone!

Tomorrow we are having Classic Fajitas, Chips and Salsa for dinner. We will do beef fajitas since that's what my men love. I've also included a couple dessert recipes that I plan to make in the next week or so.

Classic Fajitas
Amy – amylz
8 servings.

5 teaspoons Fajita Seasoning, divided
1/2 teaspoon Oregano Leaves
1/4 cup vegetable oil
1/4 cup red wine vinegar or cider vinegar
1 1/2 pounds boneless beef sirloin steak or boneless skinless chicken breasts, cut into thin strips
1 medium onion, sliced thin
1 bell pepper, sliced thin
Flour tortillas
Toppings such as salsa, guacamole, shredded cheese, sour cream (optional)

1. Mix 4 teaspoons of the Fajita seasoning, oregano, oil and vinegar in small bowl. Place meat in large resealable plastic bag or glass dish. Add marinade; turn to coat. Refrigerate 30 minutes or longer for extra flavor.

2. Heat large nonstick skillet on medium-high heat. Remove meat from marinade and place in heated skillet. Discard any remaining marinade. Cook and stir meat 3 minutes. Sprinkle remaining 1 teaspoon Fajita seasoning over meat. Add onion and bell pepper; cook and stir 5 to 6 minutes longer or until meat is cooked through and vegetables tender.

3. Place meat mixture in center of warm tortillas. Add toppings, if desired. Fold over sides of tortilla.

Apple Brownies
Lori~M&M’sMom courtesy ZOOM on PBS

1 cup peeled, chopped apples
1/2 cup softened butter
1 cup sugar
1 egg
1 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
8x8 inch baking pan, greased

.
Preheat the oven to 350 degrees. In a large mixing bowl mix 1/2 cup of butter that is softened or at room temperature with 1 cup of sugar. Beat in 1 egg. Add in 1 cup of flour a little bit at a time while you stir it into the butter mixture. Add 1/2 teaspoon of cinnamon, and 1/2 teaspoon of baking powder. Add 1 cup of peeled and chopped apples. Pour mixture into a 8 x 8 inch baking pan greased with butter. Try to distribute the apples evenly around the pan. Use oven mitts to put the baking pan into the oven. Bake the brownies at 350 degrees for 35 to 40 minutes. Use oven mitts to take the brownies out of the oven and let them cool before cutting them into bars

Caramel Apple Cheesecake Bars with Streudel Topping
Grace (TigMode)

2 cups all-purpose flour
1/2 cup firmly packed brown sugar
1 cup (2 sticks) butter, softened
2 (8-ounce) packages cream cheese, softened
1/2 cup sugar, plus 2 tablespoons, divided
2 large eggs
1 teaspoon vanilla extract
3 Granny Smith apples, peeled, cored and finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Streusel topping, recipe follows
1/2 cup caramel topping

Preheat oven to 350 degrees F. In a medium bowl, combine flour and brown sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into a 13 by 9 by 2-inch baking pan lined with heavy-duty aluminum foil. Bake 15 minutes or until lightly browned. In a large bowl, beat cream cheese with 1/2 cup sugar in an electric mixer at medium speed until smooth. Then add eggs, 1 at a time, and vanilla. Stir to combine. Pour over warm crust. In a small bowl, stir together chopped apples, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Spoon evenly over cream cheese mixture. Sprinkle evenly with Streusel topping. Bake 30 minutes, or until filling is set. Drizzle with caramel topping.

Streusel Topping:
1 cup firmly packed brown sugar
1 cup all-purpose flour
1/2 cup quick cooking oats
1/2 cup (1 stick) butter, softened
In a small bowl, combine all ingredients.
Yield: approximately 3 cups

Amy

Dressed-Up Ham Sandwich, Club Sandwich, Alan's Special Sandwich

Hi everyone!

The summer of sandwiches continue. Here is what's on the menu for this week:

Dressed-Up Ham Sandwich
Amy – amylz
Makes 4 serving

4 hot dog bun, partially split, toasted
1/2 cup Honey Dijon Dressing, divided
24 slices Deli Style Shaved Smoked Ham
4 Kosher Dill Pickle Spear
1/2 cup chopped tomato
4 Tablespoons sliced green onions

Spread cut sides of bun with 1 Tablespoon of the dressing. Fill with ham. Top with pickle, tomato and onions. Drizzle with remaining 1 Tablespoon dressing.

Club Sandwich
Amy - Amylz
Makes 4 sandwiches:

12 slices white bread, toasted and buttered
12 deli slice chicken breast (12 ounces)
8 slices bacon, cooked
8 slices tomato
12 teaspoons mayonnaise or salad dressing
4 sweet gherkin pickles
8 toothpicks

Butter each pieces of toast on 1 side. Lay 3 slices of chicken on buttered side. Cover this with buttered side of second slice. Spread with mayonnaise or salad dressing; add 2 slices of tomato and top with 2 slices of bacon. Cover with last piece of toast, buttered side to bacon. Secure with 2 toothpicks and serve with pickle.

Alan's Special Sandwich
Amy - amylz
Makes 4 sandwiches

3 red bell peppers
3 Tablespoons extra virgin olive oil
1 teaspoon sugar
1/4 cup dry white wine
1/3 teaspoon salt
1/4 teaspoon ground pepper
4 ounces Genoa salami
4 ounces Prosciutto
4 ounces thin ham slices
4 ounces Provolone cheese
4 marinated mushrooms, sliced
8 Italian bread slices (See Dominique's Italian Bread)

Starting with the red bell pepper first, remove seeds and core. Now cut red bell peppers into 1-inch-wide strips. Heat a saucepan to medium temperature and when the pan is hot add oil and peppers. Cover and cook 20 minutes. Every 2 minutes, you want to toss the peppers. Sprinkle peppers with the sugar and add the wine. Continue to cook, covered, an additional 5 minutes. You want the peppers are very tender and caramelized. Now add the salt and pepper. Allow peppers to cool for 15 minutes before adding to sandwich. On your bread slices, add 1-ounce each of salami, prosciutto, ham, provolone, mushrooms, and peppers.

Amy

French Breakfast Puffs, Scrambled Egg Breakfast Pizza, Baked Oatmeal, Waffle Strata

Hi everyone!

Here are some of our breakfasts for the next week:

French Breakfast Puffs
Rachel ~ burns_toast via allrecipes

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup white sugar
1/3 cup shortening
1 egg
1/2 cup milk
1/2 cup white sugar
1 teaspoon ground cinnamon
6 tablespoons margarine, melted

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line cups with paper muffin liners. In a large bowl, whisk together flour, baking powder, salt, and nutmeg. In a separate bowl, cream together 1/2 cup sugar and shortening. Beat in egg. Stir flour mixture into shortening mixture alternately with milk. Beat well. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes. While muffins are baking, combine 1/2 cup sugar and 1 teaspoon cinnamon. Remove muffins from oven and muffin pan. Immediately, dip the tops of the muffins into the melted margarine, then into the sugar/cinnamon mixture. Repeat with each muffin, until all muffin tops are covered. Serve warm

Scrambled Egg Breakfast Pizza
Amy – amylz

3 eggs
1 pkg ground sausage
1/4 cup onions
cheese of choice
2 cans of biscuits

Brown sausage and onions. Set aside. Scramble eggs. Roll out biscuits on stone cooking dish or greased pan. Cover unbaked biscuits with eggs, meat/onions, and cheese. Bake acording to biscuits directions.

Baked Oatmeal
Kayla~KMC0415 via www.twopeasantheirpod.com

2 cups uncooked old fashioned oats
1/3 cup packed light brown sugar
1-2 teaspoons of cinnamon (I like a lot)
1/4 teaspoon salt
1/4 cup raisins
Handful of dried cranberries
1 teaspoon baking powder
1 1/2 cups milk (I use skim)
1/2 cup applesauce
1 1/2 tablespoons butter, melted
1 large egg, beaten
1 teaspoon vanilla

1. Preheat oven to 375°.
2. Combine the dry ingredients in a large bowl. Combine the milk, applesauce, butter, egg, and vanilla in a separate bowl. Add milk mixture to oat mixture; stir well. Pour oat mixture into an 8-inch square baking dish coated with cooking spray. Bake for 20 minutes or until golden. Serve warm. I always add a dash of cinnamon to my bowl!

Kayla’s notes: Did not use raisins, only ¼ cup craisins. Added 1 granny smith apple, chopped.

Waffle Strata
Amy – amylz
DisneyFamily.com Yield: 4 servings

8 frozen toaster waffles, thawed
4 sausage patties, cooked -- about 1.5 ounces each
2 whole large eggs*
1 cup milk*
maple syrup

Grease a 9x9 baking pan. Cut waffles and sausage into 1 inch dice. Toss together and put into baking pan. Mix eggs and milk well and pour over waffles and sausage. Cover well with foil and refrigerate for a minimum of 4 hours or up to overnight. Pre-heat oven to 350 degrees F. Bake strata for 30 minutes with foil on. Remove foil and bake an additional 10 minutes, or until golden brown. Let stand for 10 minutes before cutting into squares. Serve with maple syrup.

Amy

Baked Chicken with Biscuits and Gravy

Hi everyone!

Tomorrow we are having Baked Chicken with Biscuits and Gravy for dinner along with some green beans. This recipe assumes you are using bone in chicken. If you go with boneless breasts or thighs, you will want to cut your cooking time down to about 35-40 minutes.

Baked Chicken with Biscuits and Gravy
CAITrentMom

2/12 – 3 lbs chicken
1 envelope onion soup mix
1 can condensed cream of mushroom soup
1 can (4 oz) mushrooms drained
2/3 cup water
2/3 cup milk
2 cups buttermilk baking mix (Bisquick)
1 tsp parsley flakes
Paprika

Heat oven to 400. Place chicken skin side up in an ungreased 13x9 pan. Mix onion soup mix, cream of mushroom soup, mushrooms and water. Pour over chicken. Cover and bake 1 hour. Mix baking mix, milk, and parsley flakes until soft dough forms; beat vigorously for about 30 seconds. Drop dough by spoonfuls onto chicken and gravy. Sprinkle with paprika. Bake uncovered until biscuits are light brown, about 12 mins.

Amy

Crunchy Onion Burgers,

Hi everyone!

Tomorrow we are having Crunchy Onion Burgers for dinner. On the side we'll have a green salad.

Crunchy Onion Burgers
Amy - amylz
From: French's

1 1/2 pounds ground beef
2 cups (4 ounces) Cheddar or Original French Fried Onions
3 tablespoons Worcestershire Sauce
3/4 teaspoon garlic powder
6 slices American cheese

1. MIX beef, 1 cup French Fried Onions, Worcestershire and garlic powder. Shape into 6 burgers.
2. GRILL burgers about 10 min. until cooked through in center.
3. TOP each with 1 slice cheese. Cook 1 min. until cheese melts.
4. SERVE burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.

Amy

Gingerale Waffles

Hi everyone!

Tomorrow we are having breakfast for dinner. We're going with Gingerale Waffles, Bacon and fresh fruit. The waffles are very simple. Use whatever waffle mix you like.

Gingerale Waffles
(Astrid)

2 cups packaged pancake/waffle mix
2 tablespoons oil
1 1/4 cups ginger ale

Whisk together baking mix, oil, and ginger ale. Let sit 5 minutes. Pour batter onto waffle baker.

Success Tip:
Homemade waffle batter may take longer to cook than packaged pancake and waffle mix. The packaged mix waffles are done in about 5 minutes. Made from scratch recipes take a few minutes more.

The Belgian waffle grid holds more batter than a traditional grid. These recipes give a range of batter to use, for example, 2/3 to 3/4 cup. The larger amount should be used for a Belgian waffle grid.

Waffles can be frozen and then reheated. Make a large batch ahead of time and let cool on a cooling rack. Freeze in airtight storage bags then heat in an oven or microwave.

Amy