Ricotta and Herb Spread

Ricotta and Herb Spread (NJBride4-8-05)
Serves 8
Prep Time 5 minutes

1 - 15 oz container of fresh ricotta (about 2 cups)
2 TBSP chopped fresh herbs (such as flat leaf parsley, tarragon, chives, cilantro, or any combination)
2 TBSP extra virgin olive oil
1 small baguette, sliced and toasted

Spoon the ricotta into a serving bowl. Sprinkle with the herbs and 1/4 tsp of each salt and pepper

Drizzle with oil and serve with bread

Note: I add any combination of herbs I enjoy and see what tastes great. And I brush the bread slices with EVOO and toast in the oven with a little garlic.

Pepperoni Roll

Pepperoni Roll (LaVitaBella)

1 and 3/4 lb thin sliced deli pepperoni
30 yellow american cheese slices (Kraft singles work the best. The deli cheese makes it too crumbly)
1 large prepared pizza dough ball (go to your nearest pizzeria and ask for one...it's $2)
flour
olive oil spray

(Before you start, preheat oven to 350 degrees)
1. Lightly flour a working surface to prevent sticking. I use parchment paper so I don't get my counters a mess.
2. Toss pizza dough until stretched out. With a rolling pin, roll out dough as much as possible, trying to create a large rectangle. The dough should ideally be about 12x18 inches. Be sure not to stretch the dough so thin that you can see through it.
3. Distribute one layer of pepperoni on the dough. Leave about a half inch margin all the way around, as if it were the crust.
4. Distribute a layer of cheese slices. I don't cover the entire surface with cheese. I alternate 5 slices with 4 slices all the way down (or whatever you can fit). Either way, there usually is about and inch or two of space between slices.
5. Create another pepperoni layer. This time, to conserve ingredients, bring the layer in a few inches.
6. Another cheese layer. I try to place the singles where there was a gap in the first layer.
7. One last pepperoni layer. I am usually running short by this time, so I really space them apart. Just be sure to cover any slices of cheese. It doesn't have to be perfect.

(You can do as many cheese/pepperoni layers that you want. Just be sure that the first and last layer both are pepperoni to keep the cheese from oozing through.)

8. Roll the dough so that the bread is 18 inches in length (or whatever the longest measurement you have is.) You should only need to roll the bread two or three times. Pull any excess dough up and over the roll on the sides so that it is sealed. Use a small amount of water to keep the extra dough sealed on the edges. With a knife, pierce the top of the bread in three spots.
9. Spray the bottom of a cookie sheet with the olive oil spray and the top of the bread, as well to create a nice golden crust.
10. Bake at 350 for approximately 35 minutes. You can tell if it's finished if the crust is golden brown and if the cheese is oozing from the top holes. Watch the bread carefully as many ovens are different.

Slice into 1 inch pieces and enjoy!

Marinated Shrimp

Marinated Shrimp (smallbutfeisty)
(Cooking Light)
Another hit at our "tapas" night.

1/4 cup dry vermouth
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh marjoram
2 tablespoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon hot pepper sauce (such as Tabasco)
36 large shrimp, peeled and deveined (about 1 3/4 pounds)
4 garlic cloves, minced
1 jalapeño pepper, finely chopped
2 tablespoons olive oil, divided

Preparation
Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.

Ali's Amazing Bruschetta

Ali's Amazing Bruschetta
from allrecipes.com

I love to make this for gatherings. I modify by brushing olive oil on the bread and then lightly toasting. You don't have to bake this afterward, but I normally do. French bread is a nice substitute too. I typically use a Vidalia onion, and dried spices (except for basil, which I usually have on hand fresh).

2 large tomatoes, coarsely chopped
1/2 sweet onion, chopped
2 tablespoons olive oil
1 tablespoon chopped fresh oregano
1 teaspoon chopped fresh basil
2 teaspoons chopped fresh parsley
1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
1/4 cup freshly grated Parmesan cheese

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).

In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.

Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving.

Joe's Crab Shack Crab Dip

Joe's Crab Shack Crab Dip (smallbutfeisty)
(copykat.com)

1 Tbsp. Butter (softened)
4 tsp. Finely Diced Green Pepper
1/4 C. Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 C. Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained)
Fresh Diced Green Onion (garnish)
Fresh Chopped Parsley (garnish)

Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes. Serve dip with unsalted or very lightly salted corn chips.

Baked Crab Rangoon

Baked Crab Rangoon (smallbutfeisty)
(Kraft Foods)
This was a big hit at our "tapas" night get together.

1 can (6 oz.) white crabmeat, drained, flaked
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA, 1/3 Less Fat than Cream Cheese, softened
2 green onions, thinly sliced
1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise
12 won ton wrappers

Directions:
HEAT oven to 350°F. Mix first 4 ingredients.
SPRAY 12 muffin cups with cooking spray. Line each with won ton wrapper, extending edges of wrappers over sides of cups. Fill with crab mixture.
BAKE 18 to 20 min. or until won tons are golden brown and filling is heated through.

Chili Cheese Dogs in Beach Blankets

Chili Cheese Dogs in Beach Blankets (wrysmyguy)

1 tablespoon vegetable oil or extra virgin olive oil (EVOO)
3/4 pound ground beef or turkey
1 tablespoon chili powder
1 teaspoon granulated garlic
2 teaspoons dehydrated onion
Salt and pepper
2 tablespoons tomato paste
1/4 cup water
1 tube pizza dough, from the dairy aisle at the grocery store
8 beef, turkey, pork or tofu dogs
1 1/2 cups shredded cheddar cheese

Pre-heat oven to 400°F.

In a small pot, heat the oil over medium-high heat. Add the meat to the pot and brown it up, 6-7 minutes. Season the meat up with chili powder, granulated garlic, dehydrated onion and a little salt and pepper. Add the tomato paste to the pot and stir it around a minute, then add the water to help loosen the tomato paste up and get it everywhere. Turn the heat down to low and simmer for five minutes, then turn the heat off. Roll the pizza dough out into a big rectangle. Cut the dough in half lengthwise with a small knife. Cut the dough into four equal pieces across so that you end up with eight small, rectangular pieces of dough. Across the center of each rectangle, place a couple of spoonfuls of chili sauce and a small handful of cheese sprinkled on top. Set the dog on the dough and wrap and roll the pizza dough around the dog like a blanket, sealing in the chili and cheese too! The nubs of each end of the dog should be peeking out. Bake in the oven 18 minutes, until golden.

Orecchiette with Sausage and Roasted Peppers

Orecchiette with Sausage and Roasted Peppers (wrysmyguy)
Serves 6.

2 medium red bell peppers, four flat sides sliced off core, ribs and seeds discarded
2 medium yellow bell peppers, four flat sides sliced off core, ribs and seeds discarded
Coarse salt and ground pepper
1 pound orecchiette or other short pasta
2 teaspoons olive oil
1 pound sweet Italian sausage, removed from casings
1 tablespoon butter, cut into small pieces
1/3 cup grated Parmesan cheese

Heat broiler. Place peppers, skin side up, on a foil-lined baking sheet; broil 4 inches from heat until charred, 18 to 20 minutes. Transfer to a large bowl. Cover with plastic wrap; steam 2 to 3 minutes. Using a paper towel, rub off pepper skins, reserving any juices in bowl. Thinly slice peppers crosswise into 1/4-inch strips; return to bowl. Set aside.

In a large pot of boiling salted water, cook pasta until al dente, according to package instructions. Drain, reserving 1/2 cup pasta water.

Meanwhile, heat oil in a large skillet over medium heat. Cook sausage, breaking it up with a spoon, until browned, 7 to 10 minutes. Add roasted peppers; cook until heated through.
Transfer sausage mixture to bowl; add pasta, butter, reserved pasta water, and Parmesan. Season with salt and pepper. Toss to combine.

Ginger Rogers Cocktail

Ginger Rogers (wrysmyguy)

8-12 mint leaves
½ oz. ginger syrup (recipe below)
1 ½ oz. gin
½ oz. fresh lime juice
Ginger ale
Lime wedge for garnish

1. Put mint leaves in a glass, cover with syrup, and muddle lightly until the mint begins to release its aroma.
2. Fill a glass with ice; add gin and lime juice and top with ginger ale.
3. Using a bar spoon, stir the drink from the bottom up to mix. Garnish with lime wedge.

Ginger Syrup
2 ounces ginger, thinly sliced
1 cup sugar
1 ½ cup water
1 ½ tsp. whole black peppercorns

1. Combine ginger, sugar, water, and peppercorns in a medium saucepan over medium heat.
2. Bring to a simmer, stirring until sugar dissolves. Continue simmering for 30-40 minutes or until syrup smells very gingery.
3. Remove from heat and cool.
4. Strain syrup through a sieve, transfer to a bottle, and refrigerate for up to two weeks.

Serve these at your next holiday shindig and you might just be redeemed for last year’s ironic reindeer sweater.

Pat and Billy's Chili

Pat and Billy's Chili (wrysmyguy)
(won Bernardsville Chili Cookoff in 2008)

The hardest thing about making this is the pork. If you can find smoked pork it will save a lot of time, if not any shredded pork will do but will not carry the exact same flavor.

3 lb. pork shoulder

Marinade:
1 1/2 C orange juice
1/2 C fresh lime juice
3 cloves pressed garlic
1 tsp. cumin seed toasted and ground with a mortar and pestle
1 tsp freshly ground black pepper
1 tsp Aleppo pepper flakes (or any hot pepper flake)

Rub:
1/8 C ground dark roast coffee beans
1/4 C packed dark brown sugar
1/8 C +1 TBSP mild chili powder
1 tsp paprika
1 TBSP granulated garlic
2tsp ground cumin
1 TBSP kosher salt
1 tsp ground pepper

Chili Verde Base:
3 TBSP olive oil
3 C chopped yellow onions
2 medium jalapenos, seeded, veined, and minced
6 cloves chopped garlic
4 C low salt chicken stock
1 12 oz can coconut water
1/2 c fresh lime juice
1 tsp green hot sauce
1 tsp oregano
1 TBSP cumin seed toasted and ground with a mortar and pestle
6-8 medium fresh tomatillos, diced
4 large poblano chilis, roasted, skinned, seeded and chopped
1 28 oz can white posole drained (also called hominy)
1/2 tsp kosher salt
1/2 cup fresh cilantro

Cooking:
Combine all ingredients for marinade in a medium bowl. Stir to combine

Place pork in a large zip-lock bag. Add marinade, seal and place in refrigerator to marinade for 4-6 hours, turning occasionally.

Remove pork from marinade and pat dry.

Combine ingredients for rub in a small bowl. Mix. Apply rub to port coating evenly. Prepare smoker with your favorite wood. Cold smoke pork for 2-3 hours. Remove pork from the smoker and place on grill and cook for 3 hours on indirect heat until meat thermometer reads 175 internal. Remove from grill and cool. Shred meat and chop into 1/2 inch long pieces.

Add olive oil to a large dutch oven over medium heat. Add onion, jalapenos and saute until translucent but not brown, about 5 minutes. Add garlic and saute for 1 minute. Add poblanos, tomatillos and continue to saute for another 3-5 minutes. Do not let brown.

Add chicken broth, lime juice, hot sauce, coconut water, cumin seed and salt. Stir. Let simmer uncovered 30 minutes. Add shredded pork and simmer another 30 minutes. Add drained posole and cook another 15 minutes. (chili will thicken as the tomatillos cook down). Remove from heat. Add cilantro and let chili come to room temperature. Store covered in the refrigerator overnight.

Reheat over low heat until warm. Serve with garnish of choice.

Chicken Chili with Hominy

Chicken Chili With Hominy (wrysmyguy)

4 corn tortillas
12 ounces boneless, skinless chicken breasts, trimmed and cut into 3/4-inch chunks
Salt & freshly ground pepper to taste
1 tablespoon extra-virgin olive oil or canola oil
2 small red bell peppers, seeded and diced
1 large onion, chopped
1 4-ounce can chopped green chiles
3 cloves garlic, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 14-ounce can reduced-sodium chicken broth
2 cups low-fat milk
2 15-ounce cans white hominy, rinsed
1/2 cup chopped fresh cilantro
6 lime wedges

1. Place a tortilla directly on a stovetop burner set at medium-low and toast, turning frequently with tongs, until light golden and fragrant, 30 to 60 seconds. Repeat with remaining tortillas. Cut tortillas into 1-inch-wide strips and set aside.

2. Season chicken with salt and pepper. Heat 1/2 tablespoon oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring often, until lightly browned, 2 to 3 minutes. Transfer to a plate.

3. Add remaining 1/2 tablespoon oil to pan. Add bell peppers and onion; season with salt and pepper and cook, stirring often, until softened, about 3 minutes. Add chiles, garlic, chili powder, cumin and oregano; cook, stirring, until fragrant, about 1 minute. Add chicken broth and milk and bring to a simmer, stirring. Stir in reserved tortilla strips, chicken and hominy.

4. Reduce heat to low. Cover and simmer, stirring occasionally, until chicken is cooked through and chili has thickened, about 20 minutes. Stir in 1/4 cup cilantro. Adjust seasoning with salt and pepper. Serve with remaining cilantro and lime wedges.

Mango Guacamole

Mango Guacamole (wrysmyguy)
Makes about 2 ½ cups

3 large ripe avocados
½ small red onion, diced
½ to 1 fresh serrano chile, seeded and finely chopped
2 tablespoons chopped fresh cilantro, plus a few leaves for garnish
About 2 tablespoons fresh lime juice
1 medium ripe mango, peeled, flesh cut from the pit and diced
Salt

1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pit, and pull the halves apart. Dislodge the pit, then scoop the avocado flesh into a large bowl. Coarsely mash the avocado with a large fork or potato masher. Rinse the onion under cold water, shake off the excess water, then add it to the avocado along with the serrano, cilantro and lime juice.

2. Mix in 2/3 of the diced mango. Taste and season with salt. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – preferably for no more than a few hours.

3. When you’re ready to serve, scoop guacamole into a serving bowl and garnish with the remaining diced mango and cilantro sprigs. Serve with tortilla chips, or slices of cucumber.

Chicken Enchiladas with Creamy Green Sauce

Chicken Enchilads With Creamy Green Sauce (wrysmyguy)
Serves 6.

3 pounds bone-in, skin-on chicken breast halves
Coarse salt and ground pepper
5 garlic cloves, unpeeled
2 jars (16 ounces each) medium green salsa
3/4 cup heavy cream
12 corn tortillas (6-inch)
12 ounces Monterey Jack cheese, coarsely shredded (3 cups)
1/2 cup fresh cilantro, chopped (optional)

DIRECTIONS
Preheat oven to 450 degrees. Season chicken with salt and pepper; place with garlic on a rimmed baking sheet. Bake until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 165 degrees, 25 to 30 minutes. Meanwhile, in a large bowl, combine salsa and cream.

Reduce oven temperature to 350 degrees. Once chicken is cool enough to handle, shred meat, discarding skin and bones. Peel and chop garlic. In a large bowl, combine chicken, garlic, and 1/2 cup salsa mixture.

Stack tortillas flat, and wrap in damp paper towels; microwave on high for 1 minute to soften. Working with one tortilla at a time, dip in salsa mixture, lay flat, and fill with 1/3 cup chicken mixture. Roll up and arrange, seam side down, 8 enchiladas lengthwise and 4 crosswise in a 9-by-13-inch baking dish. Top with remaining salsa mixture, then cheese.

Bake until cheese is browned and salsa is bubbling, 40 to 45 minutes; let rest 10 minutes. Serve, sprinkled with cilantro, if desired.

NOTE: To make these up to a day ahead, prep and assemble the enchiladas (steps 1 to 3); cover and refrigerate. Go to step 4 when you're ready to bake and serve. Before filling, soften the corn tortillas by stacking them between damp paper towels and heating for a minute in the microwave. This makes them more pliable and prevents tearing.

Black Bean Chili with Smoked Pork

Black Bean Chili with Smoked Pork (wrysmyguy)

3 pounds pork loin
1 pound dried black beans
4 cloves garlic
3 tablespoons chili powder
5 hot chile peppers -- skinned and chopped
1 tablespoon ground cumin
1 teaspoon oregano
1 medium onion -- chopped
2 whole jalapenos -- skinned and chopped
28 ounces crushed tomatoes -- drained
28 ounces chopped tomatoes -- drained

GARNISH:
1 cup cheddar cheese -- shredded
1/2 cup fresh cilantro -- chopped
1 cup sour cream
2 avocados -- diced
1/2 cup onion -- chopped

Cover and soak beans overnight or longer. Start the smoker and when hot, put the pork loin on the smoker, using your favorite wood for flavor. (I used hickory.) Smoke for an hour or so at 225F and then hold until you're ready to start assembly. Pour everything in a stock pot except the tomatoes, jalapenos and, of course, the garnishes. Keep covered with water and cook 6 hours on low heat (cover the pot but leave cracked slightly open to allow a bit of steam to escape). Add additional water as necessary. After 6 hours, remove meat and shred. Put the shredded pork back in the pot and add tomatoes and jalapenos (as many as you want) and cook another hour or until thickened. Serve in individual dishes along with garnishes. Garnish with chopped cilantro, sour cream, chopped onion, diced avocado and shredded cheese.

Fiesta Cornbread Casserole

Fiesta Cornbread Casserole (LaKi)
(Friend's blog)

Ingredients
1 pound ground turkey
2 Tbl EVOO
1 package taco seasoning
2 cans black beans drained & rinsed
1 can diced tomatoes
2 small cans corn drained
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese

Heat oven to 350 degrees spray 3 quart dish with cooking spray.Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink. Make cornbread according to instructions, then stir in cheese and bell pepper. Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn. Mix together then pour into prepared dish. Pour cornbread over the top. Bake for 30 minutes or until the cornbread is golden.

Mexican Sour Cream Rice

Mexican Sour Cream Rice (LaKi)
(Friend's Blog)

Ingredients
1 cup uncooked long grain white rice
1 (14 ounce) can chicken broth
1 cup reduced fat sour cream
1 (4 ounce) can diced green chile peppers
1 cup shredded Monterey Jack cheese, divided
1 (8.75 ounce) can whole kernel corn, drained
1/4 cup finely chopped fresh cilantro
salt and ground black pepper to taste

In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.

Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.

Southwestern Black Bean Salad

Southwestern Black Bean Salad (alicianrj)
Great side dish, on top of chicken, paired with rice, or eaten with tortilla chips.

Ingredients:
1 15.5 oz can black beans, rinsed and drained
9 oz frozen corn, thawed (can use canned too)
1 tomato, chopped
1 small hass avocado, diced
¼ cup red onion, chopped
1 scallion, chopped
Juice of 1 lime
3 tbsp extra virgin olive oil
1 tbsp cilantro
Salt and pepper

Directions:
Combine beans, corn, tomato, onion, scallion, cilantro, salt, and pepper. Mix with lime juice and olive oil. Marinate in refrigerator for 30 minutes. Add avocado before serving.

Pork and Poblano Chili

Pork and Poblano Chili (Njbride07)
Recipe courtesy of The South Beach Diet Parties & Holidays Cookbook
Prep time: 20 Minutes
Cook time: 2 hours, 40 minutes

1 ½ pounds poblano peppers (8 to 10 peppers) seeded and roughly chopped
1 large onion, coarsely chopped
1 large green bell pepper, roughly chopped
1 jalapeno, seeded and chopped
6 garlic cloves, peeled
1 TBSP extra virgin olive oil
4 pounds lean pork, cut into ¾ inch pieces
2 cups low sodium chicken broth
1 20 oz can diced tomatoes, with liquid
2 teaspoons ground cumin
1 15 oz cans cannellini beans, rinsed and drained

Pulse poblano peppers in a food processor until finely chopped but not pureed. Transfer to a large bowl. Pulse onion, bell pepper, jalapeno and garlic in food processor until finely chopped but not pureed. Strain to remove any excess liquid and combine vegetables with poblano peppers.

Heat oil in a large, heavy bottomed saucepan or Dutch oven over medium high heat. Add pepper mixture; reduce heat to medium and cook, stirring occasionally until vegetables are well softened, 10 to 12 minutes.

Stir in pork, broth, tomatoes and their liquid and cumin. Bring to a simmer, partially cover, reduce heat to low and simmer gently, stirring occasionally, until pork is very tender, about 2 hours. Add beans and cook until heated through, about 10 minutes more. Serve hot or warm

Season as you see fit at this point. You might want to add more “heat”.

Makes 16 (1 cup) servings

Nutritional information per serving

220 calories, 6 g fat, 1.5 g saturated fat, 27g protein, 14 g carbohydrates, 5 g fiber, 230 mg sodium

Mexican Rice

Mexican Rice (Mrs.LB705)

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.

Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil.

Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Mexican Pineapple Salad

Mexican Pineapple Salad (Alliekatt33)
Active time:15 min Start to finish:15 min
February 2009
Serves 4 to 6 (side dish)

**Notes - I didn't use jicama because I'm just not a fan. After plating the dish together with a side of brown rice, I found that it really needed a squeeze of lime over everything.

Juicy pineapple meets creamy avocado, crisp jicama, and red onion in a refreshing salad that goes especially well with the cilantro-chipotle tilapia.

1 (3-lb) pineapple, peeled and diced
1/2 lb jicama, peeled and cut into 1/4-inch pieces
1 (7- to 8-oz) avocado, cut into cubes
1 small red onion, thinly sliced (1/2 cup)
1/4 cup chopped cilantro
2 tablespoons olive oil
1 tablespoon distilled white vinegar

Toss together all ingredients with 3/4 tsp salt and 1/2 tsp pepper.

Mexican Lettuce Wraps

Mexican Lettuce Wraps (beachbrat)
Taste of Home

3 cups cubed cooked chicken breast
1 can (15oz) black beans rinsed and drained
1 medium tomato, seeded and finely chopped
1 can (4oz) chopped green chilies
1/2 cup salsa
1/4 cup finely chopped onion
1/4 cup finely chopped sweet pepper
1 tbsp lime juice
1/2 tsp ground cumin
1/4 tsp garlic powder
1 medium ripe avocado, peeled and finely chopped
1/2 cup reduced fat sour cream
12 Bibb or Boston lettuce leaves

In a large bowl combine first 11 ingredients. Refrigerate until serving.

Just before serving, stir in avocado. Place 1/2 cup chicken mixture on each leaf and top with sour cream. Fold and eat.

You can change your meat selection, omit anything you don't like and you can even have it warm...enjoy!

Mexican Lasagna

Mexican Lasagna (MrsD12*3*04)
(Altered from recipezaar.com)
Serves 8-10

Ingredients
4 cups cooked chicken (rotissere chicken chopped)
1 tablespoon oil
1 cup chopped onion or equivalent in onion powder
2 garlic cloves, minced or the equivalent in garlic powder (that's what I use)
1 (29 ounce) can red enchilada sauce
1 (15 ounce) can red enchilada sauce
1 (15 ounce) can beans of choice (I use red kidney beans- you can use a 2nd can if you are bean fans)
1 (15 ounce) container ricotta cheese
2 large eggs
1/4 cup cilantro, finely chopped (preferably fresh)
1 cup cheddar cheese, shredded
1 cup Monterey jack cheese, shredded
12 uncooked no-boil lasagna noodles

Directions:
Preheat oven to 375'.
Rinse can of beans under cool water (it helps remove some of the salt)

In a large skillet, cook onion and garlic in oil over medium heat until tender (or skip this step if you are using the powers and put in with enchilada sauce). Stir in enchilada sauce. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, add chicken and rinsed beans and stir to combine. Meanwhile, in a small bowl, combine the eggs, ricotta cheese and cilantro.

Spread 3/4 cup chicken mixture into a sprayed 13-in. x 9-in. x 2-in. baking dish. dollop ricotta mixture and cheese, Layer with three noodles, repeat chicken/bean mixture and 1 cup shredded cheese. Top with remaining noodles, sauce and shredded cheese.

Cover with foil and bake at 375° for 30 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.

Quick Tips: I buy a roasted chicken already cooked and cut it up (a la Costco or the like). I also buy a pkg of Mexican Blend Cheese that already has two cups of the Cheddar and Jack.

Mexican Fish Bake

Mexican Fish Bake (Mrs.LB705)

1 1/2 pounds cod
1 cup salsa
1 cup shredded sharp Cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado - peeled, pitted and sliced
1/4 cup sour cream

Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish.
Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Pour the salsa over the top, and sprinkle evenly with the shredded cheese. Top with the crushed corn chips.

Bake, uncovered, in the preheated oven for 15 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado and sour cream.

Mexican Chocolate Pudding

Mexican Chocolate Pudding (al320)
Gourmet (February 2009)
**I'm not sure that this qualifies as an actual Mexican recipe (it doesn't even call for Mexican chocolate), but it's really good and super easy.

1/2 cup packed light brown sugar
1/4 cup unsweetened cocoa powder
2 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
2 cups plain unsweetened almond milk
1 1/2 tablespoons unsalted butter, cut into bits
1/2 teaspoon pure vanilla extract

Whisk together brown sugar, cocoa, cornstarch, cinnamon, and 1/8 tsp salt in a heavy medium saucepan, then whisk in almond milk. Bring to a boil over medium heat, whisking often, then boil, whisking, 1 minute. Remove from heat and whisk in butter and vanilla. Chill in a bowl, surface covered with a piece of buttered wax paper, until cold, at least 1 1/2 hours.

Recommended accompaniments: lightly sweetened whipped cream and slivered almonds.

Gianna's Easy Fajitas

Gianna’s Easy Fajitas (Luvin*Livvy)
***This doesn’t have much measuring, I just wing it.

Ingredients:
1 pound of boneless, skinless chicken OR approx 30 uncooked peeled shrimp (medium).
1 bottle of World Harbors Fajita Sauce (http://www.worldharbors.com/Fajita.html)
1 large Red Pepper
1 large Green Pepper
1 Large Vidalia Onion
Olive Oil
1 small tomato
¼ red onion
Juice of a lime
Sour Cream
Shredded Mexican Blend Cheese
Guacamole
Fajita shells (tortillas) LARGE

Directions:
Cut up chicken in strips or peel shrimp and marinate in ½ bottle of Fajita sauce for about an hour or so.
Cook chicken or shrimp in large frying pan until cooked through. Approx. 15-20 minutes.

Cut up peppers and Vidalia onion in strips.
Sauté in olive oil in medium pan until cooked, but still a bit crispy.

For salsa:
Dice tomato and red onion and mix in small bowl and add some lime juice. Mix well. (For topping).

Warm fajita shells in microwave for approx 1 minute.
Serve with sour cream, guacamole, homemade salsa and cheese.

Emeril's Fresh and Fierce Margaritas

Emeril’s Fresh and Fierce Margaritas (Mrs.LB705)
(YUMMIEST Margaritas EVER!!)
Makes about 4 Margaritas

3/4 cup fresh lime juice
1/4 cup fresh lemon juice
1/4 cup water
1/4 cup pineapple juice
1/4 cup sugar
1 tablespoon lime zest
1 tablespoon lemon zest
8 lime wedges
1/2 cup coarse salt
1 cup ice
1 cup premium 100 percent agave tequila
3/4 cup orange-flavored liqueur (recommended: Grand Marnier or triple sec)

In a medium saucepan, combine the lime juice, lemon juice, water, pineapple juice, sugar, lime zest and lemon zest. Bring to a boil over medium heat, and cook, stirring, until the sugar dissolves. Remove from the heat. Cool to room temperature and strain out the zests. (Can be made in advance and keep in a covered container in the refrigerator.)

Chill the margarita glasses in the freezer for 30 minutes. Place the coarse salt in a shallow dish or saucer. Wet the rim of each with a lime wedge and dip the glass into the salt to coat. In a cocktail shaker, combine the cooled citrus syrup with the ice, tequila and orange-flavored liqueur. Shake until frothy and well chilled, at least 1 minute. Strain into the prepared glasses and garnish each with a lime wedge.

Cilantro Chipotle Tilapia with Mexican Pineapple Salad

Cilantro Chipotle Tilapia w/ Mexican Pineapple Salad (Alliekatt33)
From Gourmet Magazine - February 2009
Active time:15 min Start to finish:30 min Serves 4
**Notes - I don't measure so I winged most of this. I scaled it to 2 filets instead of 4. I probably used too much chipotle in adobo, so it was really spicy, but I love things hot so it was fine for just me.

Mild tilapia takes beautifully to a robust, smoky cilantro-chipotle sauce.

1 1/2 cups chopped cilantro
2 tablespoons vegetable oil
1 tablespoons chopped canned chipotles in adobo
1 tablespoon water
1/2 teaspoon ground cumin
4 (6-oz) tilapia fillets
Preheat broiler.

Purée cilantro, oil, chiles with some adobo sauce, water, cumin, 3/4 tsp salt, and 1/2 tsp pepper in a blender until smooth, then coat fish with sauce.

Line rack of a broiler pan with foil, then broil fish 3 to 4 inches from heat until just cooked through, 6 to 9 minutes.

Chipolte Pork Soft Tacos with Pineapple Salsa

Chipotle Pork Soft Tacos with Pineapple Salsa (LisaD)
***This seems like a lot of ingredients but many are pantry staples; it is SO delicious and fresh. The salsa is great on chips too.***
6 servings (serving size: 2 tortillas, 2/3 cup pork mixture, and 1/2 cup salsa)

Salsa:
2 cups minced pineapple
1 cup minced apple
1/4 cup minced shallots
2 tablespoons chopped cilantro
1 tablespoon fresh lime juice
1/2 teaspoon ground cumin
1/4 teaspoon salt

Tacos:
1 tablespoon canola oil
1 cup thinly sliced yellow onion
2 garlic cloves, minced
1 1/2 pounds pork tenderloin, cut lengthwise and thinly sliced crosswise
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon cider vinegar
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
12 cherry tomatoes, quartered
2 chipotle chiles, canned in adobo sauce, chopped (about 2 tablespoons)
12 (6-inch) corn tortillas, warmed

Preparation
To prepare salsa, combine the first 7 ingredients in a medium bowl; stir until well blended. Cover and chill.To prepare tacos, heat oil in a large nonstick skillet over medium heat. Add onion to pan; cook 2 minutes or until tender. Add garlic; cook 30 seconds. Add pork to pan; cook 4 minutes or until pork loses its pink color, stirring occasionally. Stir in broth and next 7 ingredients (through chipotles). Cover, reduce heat, and simmer 10 minutes. Uncover and simmer 10 minutes or until liquid is nearly evaporated. Warm tortillas according to package directions. Serve pork mixture with tortillas and salsa.

Chicken Nacho Bake

Chicken Nacho Bake (alicianrj)
Kraft Foods
Prep: 10 minutes Total: 40 minutes

Ingredients:
4 small boneless, skinless chicken breasts (1 lb.)
½ cup salsa
¼ cup sour cream
½ cup crushed tortillas
½ cup shredded Mexican four cheese

Directions:
Preheat oven to 400. Place chicken on foil covered baking sheet. Slice 3 cuts on top of each chicken breast with sharp knife.

Top each chicken breast evenly with salsa, sour cream, and tortilla chips.

Bake 20 minutes. Remove from oven. Sprinkle with cheese. Bake an additional 10 minutes or until chicken is cooked through.

Chicken Enchiladas

Chicken Enchiladas (LizDP)
Food Network -- Tyler Florence
**This is a great meal to prepare ahead of time and serve to guests... I serve it with beans (black or baked) and yellow rice.

Level: Intermediate
Serves: 16 enchiladas, 8 servings

3 tablespoons vegetable oil
1 1/2 pounds skinless boneless chicken breast
Salt and pepper
2 teaspoons cumin powder
2 teaspoons garlic powder
1 teaspoon Mexican Spice Blend
1 red onion, chopped
2 cloves garlic, minced
1 cup frozen corn, thawed
5 canned whole green chiles, seeded and coarsely chopped
4 canned chipotle chiles, seeded and minced
1 (28-ounce) can stewed tomatoes
1/2 teaspoon all-purpose flour
16 corn tortillas
1 1/2 cups enchilada sauce, canned
1 cup shredded Cheddar and Jack cheeses
Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes

Directions:
Coat large sauté pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning. Remove chicken to a platter, allow to cool.

Sauté onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to sauté pan, combine with vegetables. Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

15 Minute Chicken Soft Tacos

15-Minute Chicken Soft Tacos (joesbride07)
(kraftfoods.com)
Prep Time: 5 min
Total Time: 20 min
Makes: 5 servings, two tacos each

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into strips / ground turkey
2 cups water
1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Mild Salsa
1 pkg. (1-1/4 oz.) TACO BELL® HOME ORIGINALS® Taco Seasoning Mix
2 cups instant white rice, uncooked
10 flour tortillas (6 inch)
3/4 cup KRAFT 2% Milk Shredded Cheddar Cheese

Make It:
HEAT oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 6 min. or until cooked through.

ADD water, salsa and seasoning mix; stir. Bring to boil. Stir in rice; cover. Reduce heat to low; cook 5 min.

SPOON chicken mixture evenly onto tortillas; sprinkle with cheese. Fold up sides of tortillas to enclose filling.

Fried Calamari

Fried Calamari (biochemgirl)
(Courtesy of Giada DiLaurentis)

***We like to do this in the deep fryer to hold the temperature of the oil. This is the BEST, BEST, BEST calamari.

Vegetable oil, for deep-frying
1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings
2 cups all-purpose flour
2 tablespoons dried parsley
Kosher salt and freshly ground black pepper
2 lemons, cut into wedges
1 cup simple tomato sauce, warmed

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt and juice lemon over them when still warm. Serve with the marinara sauce.

Creamy Shrimp and Grits

Creamy Shrimp and Grits (biochemgirl)

For the grits:
4 ¼ cups chicken stock
¾ cup whipping (heavy) cream
6 tablespoons butter
1 garlic clove, minced
1 cup corn grits (aka polenta. Can be replaced with cornmeal)

Bring chicken stock, whipping cream, butter and garlic to a boil in a large saucepan. Gradually whisk in grits. Return to a boil, whisking constantly. Reduce heat to low. Simmer uncovered until grits thicken, about 10-15 minutes. Whisk often.

For the shrimp:
¼ cup butter
1/3 cup finely chopped shallots
1 large garlic clove, minced
2 pounds uncooked large shrimp
½ cup dry white wine (chardonnay)
1 14 ½ ounce can diced tomatoes in juice, drained with the juice reserved
4 ounces prosciutto, cut into thin strips
¼ cup fresh parsley, chopped
¼ cup fresh chives

Melt the butter in a skillet over medium-high heat. Add the shallots and garlic and sauté until tender, about 4 minutes. Add the shrimp and sauté 2 minutes. Using a slotted spoon, transfer the shrimp to a second bowl. Add wine to the skillet and boil until reduced, about 5 minutes. Add the tomatoes and half of the prosciutto and simmer until thickened, about 2 minutes. Add the parsley, chives, and shrimp and simmer for a few minutes until the shrimp are warmed through. Mix in the remaining prosciutto and season with salt and pepper. If need be, thin shrimp mixture with the reserved diced tomato juice.

Spoon grits onto plates and top with the shrimp mixture.

Hints:
Serve with warm, crusty bread to sop up all the sauce. Makes 4 servings.

Creamy Shrimp and Asparagus Risotto

Creamy Shrimp and Asparagus Risotto (wedding905)

Ingredients
1 jar (16 oz) Bertolli Alfredo Sauce
4 cups chicken broth
1 pound uncooked medium shrimp, peeled and deveined
2 TBS olive oil
1 small shallot or onion, chopped
3 TBS sun dried tomatoes packed in oil. drained and chopped
1 cup arborio rice
8 ounces asparagus, cut into 1 inch pieces
2 TBS lemon juice
1/2 tsp grated lemon peel

In a saucepan, bring Sauce and broth to a boil, keep warm.

Season shrimp with salt and pepper. In a 12 inch nonstick skillet, heat 1 TBS Olive Oil and cook shrimp 2 minutes or until shrimp are almost pink. Remove shrimp.

In same skillet, heat remaining Olive Oil and cook shallot and tomatoes, stirring frequently, until vegetables are softened. Add rice and cook. stirring occasionally, 2 minutes. Slowly add sauce mixture 1/2 cup at a time, stirring constantly, 2 minutes or until liquid is absorbed. Continue adding sauce mixture 1/2 cup at a time, stirring frequently, reserving 1 1/2 cups. Add asparagus, then remaining sauce mixture, 1/2 cup at a time, until liquid is absorbed and rice is tender. Stir in shrimp. lemon juice and lemon peel, cook until shrimp turn pink. Serves 4.

Crab Cakes

Crab Cakes (biochemgirl)
Easy and yummy!

1 cup lump or backfin crabmeat
1 cup special crabmeat (small pieces white crabmeat)
1/2 cup mayonnaise
1/2 teaspoon freshly ground black pepper
1/2 lemon, juiced
1 1/2 cups panko bread crumbs
Vegetable oil, for frying

If using a deep fryer, heat vegetable oil to 375 degrees F.

In a bowl combine the crabmeat, mayonnaise, and pepper. Form into either 1-ounce balls for fritters or into 3-ounce cakes. Roll in the panko to evenly coat.

Deep-fry the fritters in until golden brown, about 5 to 7 minutes or pan-fry the cakes in 1 to 2 inches of 375 degree F vegetable oil until golden brown and flip to brown on the other side about 3 to 4 minutes per side. Drain both on a tray lined with paper towels. Serve immediately.

Coconut Shrimp with Peanut Dipping Sauce

Coconut Shrimp with Peanut Dipping Sauce (wedinfeb05)

1 1/2 pounds jumbo shrimp
1/2 c corn starch
salt & pepper
1/4 t cayenne pepper
4 egg whites
2 1/2 c shredded coconut (for baking - sweetened)
oil (for frying)

Peel and devein shrimp and pat dry. Combine cornstarch, salt, pepper and cayenne in a bowl. Whisk the egg whites in another bowl and place the coconut in a third bowl. Coat the shrimp lightly with the cornstarch mixture, dip in the egg whites, and coat with coconut.

Meanwhile, heat the oil in a skillet (about 1/4 inch of oil will do). Place the shrimp in the hot oil, frying one side for about three minutes or until golden. Flip them over and fry on the other side, about 2 minutes. When both sides are golden place the shrimp to drain on paper towels. Serve with peanut sauce or orange marmalade thinned with a bit of warm water and heated to make a sauce.

PEANUT SAUCE
1/4 c chicken stock
3 oz coconut milk (unsweetened)
1 oz lime juice
1 oz soy sauce
1 t fish sauce (optional)
1 t Tabasco sauce
2 t garlic, minced
1 T ginger, minced
1 1/2 c creamy peanut butter (use Skippy or Jif, NOT natural or unsweetened)
1/4 c chopped cilantro

Mix all ingredients to blend.
Note: I make this a lot, and pretty often I really cut back on the ingredients in the sauce. Mostly I use chicken broth, coconut milk, garlic, ginger, and peanut butter - in whatever proportions I feel like. I don't always have all those other things and it doesn't matter too much.

Coconut Shrimp

Coconut Shrimp (Luvin*Livvy)
(I modified this from allrecipes.com)
Servings 6

** You may need to alter how much oil, flour, coconut, you will use. Add a little more here and there.

1 1/2 lbs. large shrimp (peeled and deveined)
½ cup flour
1 TBSP salt
2 cups shredded coconut
Oil (for frying)
2 eggs

Heat pan with oil for frying.
Mix together flour, coconut and salt, in a bowl.
Beat eggs in another bowl.

Dip shrimp in egg, and then into coconut/flour mixture.
Then put in hot oil…cook about 3 minutes on each side or until shrimp turn pink. Also, keep them in the oil until they turn golden brown. Remove from heat and drain oil on paper towels. Continue until all shrimp are cooked. ***I use a large frying pan and can usually do 6 or 7 shrimp at a time or more.

DIPPING SAUCE
½ cup orange marmalade
¼ cup Dijon-style mustard
¼ cup honey
¼ tsp hot pepper sauce (I use Franks)

Mix together and enjoy!!!

Broiled Flounder with Butter and Chives

Broiled Flounder with Butter and Chives (Hokie)

2 lbs fresh flounder fillets
Fresh chives
Butter
Salt and pepper

Sprinkle the fillets with salt and pepper to taste. Place seasoned fillets on a cookie sheet and put a pat of butter in the center of each fillet. Using kitchen scissors cut the chives and sprinkle over the fish. Broil for 4 to 6 minutes until white and flaky.

Broiled Crab Meltaways

Broiled Crab Meltaways (SLbride2003)

6 English Muffins
1/2 cup margarine
2 tbs. mayonnaise
1/4 tsp. garlic salt
1 can (6 1/2 - 7 oz.) crabmeat
1 jar (5 oz.) Old English Sharp Cheddar

Slice English muffin halves into quarters. Arrange on cookie sheet. Mix remaining ingredients and spread on muffin pieces. Place under broiler until bubbly, puffy, and slightly golden brown. Can be frozen and stored for future use before broiling.

Balsamic Glazed Salmon

Balsamic Glazed Salmon (Cathy&John)
Serves 4

1 tbsp. olive oil
4 salmon fillets, 3/4" thick (about 1 1/2 lb.)
Lemon pepper seasoning
1 can (14 oz.) chicken broth (I use Swanson with Italian Herbs)
3 tbsp. balsamic vinegar
1 1/2 tbsp. cornstarch
Hot cooked rice (cooked without salt)

Heat oil in fry pan. Add salmon, skin side up, and cook until browned, about 5 min. Turn salmon and season with lemon pepper. Add 1/2 cup broth. Heat to a boil. Cover and cook over low heat 5 min. or until done. Remove salmon and keep warm. Mix remaining broth, vinegar and cornstarch. Add to pan; cook and stir until mixture boils and thickens.

Place rice in bowls and top with salmon. Spoon sauce over all.

Baked Tilapia in Garlic and Olive Oil

Baked Tilapia in Garlic and Olive Oil (melbride2005)

4 (4 ounce) fillets tilapia
4 cloves crushed garlic
3 tablespoons olive oil
1 onion, chopped
1/4 teaspoon cayenne pepper

Directions:
Rub the fish fillets with the crushed garlic, then place them in a shallow, non-reactive dish. Spoon the olive oil over the fish until they are coated. Place the onion on top of the fish. Cover the fish and refrigerate overnight to allow the fish to soak in the marinade.

Preheat the oven to 350 degrees F (175 degrees C).

If baking the fish, transfer it to a 9x13 inch baking dish along with the olive oil, garlic, and onion. Sprinkle the fish with the cayenne or white pepper. If you are grilling the fish, wrap the fish and oil, garlic, onion, and pepper in aluminum foil.

Bake at 350 degrees F (175 degrees F) for 30 minutes

Atlanta Fish Market Crab Cakes

Atlanta Fish Market Crab Cakes (Lishie0729)
*My husband loves this!

1 teaspoon cayenne pepper
2 teaspoons white pepper
4 teaspoons kosher salt
2 teaspoons dry mustard
4 teaspoon Worcestershire sauce
4 teaspoons lemon juice
2 teaspoons seafood seasoning (recommended: Old Bay)
1 1/3 cups mayonnaise
2 cups soft, white bread crumbs
4 eggs
4 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook's Note
2 tablespoons olive oil
4 lemon wedges, for serving
Tartar sauce, for serving, optional

Preheat the oven to 350 degrees F.

Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes.

Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side. Transfer crab cakes to a sheet pan (or place skillet in oven if oven-safe) and finish cooking the crab cakes in the oven until heated through. Serve with lemon wedges and tartar sauce, if desired.

*Cook's Note: If removing fresh cooked crabmeat from shells, be careful not to break large crabmeat

15 Minute Broiled Tilapia Parmesan

15 Minute Broiled Tilapia Parmesan (Mrs.Carlybella)
So good and so fast!

Ingredients: (I usually half this for just Eric & I)
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

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 another 2 or 3 minutes (decide based on the thickness of your fish- but it should cook up fine). 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.

Turkey Chili

Turkey Chili (Dec2005bride)
** Enjoy while watching the Dallas Cowboys win the Super Bowl! :) (Wishful thinking)

1.5 lbs ground turkey
3 cloves garlic
1 small onion
1 green pepper
2 15oz cans red kidney beans
1 can diced tomato w/jalepeno (14.5oz)
8 oz tomato paste

Saute garlic and onion. Brown turkey. Add peppers til soft
Combine in crock pot w/beans, tomato and tomato paste.
Cook for 5 hrs on high or 10 on low.

Taco Casserole

Taco Casserole (junebug1)
(recipegoldmine.com, it’s to die for!)

1 1/2 pounds ground beef sirloin
1 small onion, chopped
1 garlic clove, minced
1 (1.25 ounce) package Old El Paso® Taco Seasoning Mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2-inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 ounce) can Old El Paso® Enchilada Sauce
6 ounces (1 1/2 cups) finely shredded Cheddar cheese
2 (15 ounce) cans pinto, black or kidney beans, drained, rinsed
1 (11 ounce) can Green Giant® Mexicorn® Whole Kernel Corn, Red and Green Peppers, drained
1 (4.5 ounce) can Old El Paso® Chopped Green Chiles
1 (2 1/4 ounce) can chopped ripe olives
Sour cream

Brush inside of 3 1/2 or 4-quart crock-pot with oil or spray with nonstick cooking spray.

In large skillet, brown ground beef sirloin with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain.

Stir in taco seasoning mix, salt and pepper.

Place 3 tortillas in bottom of oiled crock-pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese.

Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese. Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.

Cook on HIGH for 2 1/2 to 3 hours or on LOW for 6 to 7 hours.

Uncover crock-pot for last 30 minutes of cooking time.
Top individual servings with sour cream.

Spicy Pulled Pork

Spicy Pulled Pork (cs11)
(HIGH 6 hrs)

1 Can crushed tomatoes (28oz)
1 Can whole tomatoes (14.5oz)
2 1/4pds Boneless Pork Shoulder
1 tbspn adobo sauce (or dry goya adobo powder)
1 medium onion (diced)
2 dried bay leave
1 tspn dried oregano
salt/pepper
flour tortillas
cheddar cheese (shredded - optional)

1.)In a 5 quart slow cooker, combine onion, oregano, bay leaves, adobo sauce, tomatoes, and 2 tspn salt and 1/2 tspn of pepper. Add pork; toss to coat with sauce.

2.) Cover; cook on high until meat is pulled apart tender (about 6 hrs).

3.) Serve; pull pork apart and toss with sauce (discard bay leaves) and serve with toasted tortillas and cheddar cheese.

Smothered Chicken

Smothered Chicken (Cathy&John)
4 servings

1 Chicken, cut up or 4 boneless chicken breasts, cut up (I use the breasts)
1 can cream of mushroom soup
1 can cream of chicken soup
1 lg onion - sliced
1 can French onion soup or 1 pkg. Lipton/Knorrs (prepared)
Garlic, fresh or powder to taste
1 pack fresh mushrooms - sliced
Poultry seasoning to taste (optional)

Add all ingredients to crock pot, cover and simmer on low for at least 5 to 6 hours, but can cook all day if that's easier for your schedule.

Serve over rice, potatoes, noodles, biscuits, etc. Can be frozen and reheated. You can double or triple recipe if you need to and then freeze in dinner size portions.

Slow Cooking Pot Roast

Slow Cooking Pot-Roast (princessbride76 and smallbutfiesty)

5.5 pound pot roast
2 cans (10.75oz. each) Cream of mushroom soup
1 envelope dry onion soup mix
11/4 cups water
3 cans of sliced mushrooms (optional)

In crock pot mix cream of mushroom soup and onion soup mix and water. Place pot roast in pot and coat with soup mixture. Cook on high for 3-4 hours or low for 8-9 hours.

**add sliced mushrooms to gravy after cooking is done. (OPTIONAL)

Slow Cooker Upside-Down Chicken Pot Pie

Slow Cooker Upside-Down Chicken Pot Pie (linda98ny)
From Betty Crocker

1 1/4 lb boneless skinless chicken thighs
1/2 cup chopped onion
1 dried bay leaf
1/4tsp pepper
1 jar (18 oz) chicken gravy
2 medium celery stalks, cut into thin slices (I use alittle less)
1 bag (1lb) frozen mixed veggies
instant biscuits (I use the ones in the tube)

1. Place chicken in slow cooker. Top with onion, bayleaf, pepper, and gravy. Place celery on gravy.

2. Cover and cook on low heat for 8-10 hours

3. About 30 min before serving, bake biscuits.

4. Meanwhile, gently stir frozen veggies into chickenmixture. Cover and cook 15 min. Remove bay leaf.

5. For each serving, split biscuit and place one half on the bottom of a bowl. Spoon chicken into bowl then top with other half of biscuit. Enjoy!


(photo courtesy of smallbutfeisty)

Slow Cooked Garlic Chicken

Slow Cooked Garlic Chicken (3 Points) (Proud2bMrsV.)
Serves 4 @ 3pnts

4 skinned chicken breast halves
1 teaspoon salt
2 teaspoons paprika
2 teaspoons lemon pepper
1 large onion, sliced
10 cloves garlic (about 1 medium), un-peeled

Mix together salt, pepper and paprika. Rub all over meat side of chicken breast. Place onion in slow cooker. Place chicken breast side up on onion. Place garlic on chicken. Cover and cook on low in slow cooker for about 6 hours or until juices run clear.

Sherri's Crock Pot Pot Roast

Sherri's Crock Pot Pot Roast (The Matrix)

Bottom round roast (I usually use a 2-3 lbs roast)
1 can (2 cups) Cottage Inn French Onion Beef broth
2-3 handfuls baby carrots
2 medium red potatoes, cubed with skin on
Salt
Pepper
Garlic powder
Red wine (approximately 8 ounces)
Olive oil (approximately 1 tablespoon)
Gravy:
Flour
Gravy master

-Season the roast with salt, pepper and garlic powder on all sides.
-Heat olive oil in deep pan. Add roast and brown on all sides (approximately 3 minutes a side)
-Add the can of beef broth and the roast to the crock pot
-Add red wine (In my crock pot, the meat is covered 3/4 of the way with liquid, this may vary with different crock pot models/sizes)
-Cook on high 4 hours
-Add baby carrots and cubed potatoes
-Turn heat to low and cook additional 1.5 to 2 hours (until veggies are soft)
-Turn crock pot off. Remove meat and veggies

-To make the gravy:
-Heat liquid from crock pot on stove
-Add flour slowly, whisking to keep smooth
-Add few drops of gravy master to desired darkness
-Heat to desired thickness

Sausage and Peppers (Crockpot)

Sausage and Peppers (Happy8-13-05)
Great for game days!

1 lb hot Italian sausage
1 lb sweet Italian sausage
3 large green peppers
1 onion
16 oz can of crushed tomatoes
2 garlic cloves
pinch of mint
oregano

Cut sausage into 2-inch pieces. Partially cook in a frying pan (with some water) for about 10 minutes, or until outside turns a gray/brown color.

Remove from heat, put sausage in the crock pot. Cut peppers and onion into strips and add to crock-pot. Add chopped garlic, mint, and oregano to crock pot. Pour crushed tomatoes on top.

Cook on medium-low for 6-8 hours (or 4 hours onmedium-high). Can be served with rolls for sandwiches.

**this is my own recipe so the amounts may be off. Add more seasoning or peppers/onions to suit your taste!**

Salsa Chicken

Salsa Chicken (4 Points) (Proud2bMrsV.)
***My absolute favorite. I have been making it for the last 4 years and never get tired of it. I actually microwave WW or LC Santa Fe Rice and use that as my side.)
4 servings @ 4 points ea.

1 lb. boneless, skinless chicken breasts
1 jar salsa
2 Tbs. Flour

Layer chicken and salsa in crock-pot ending with salsa. Cook on low 10-12 hours. When ready to serve, turn crock-pot to high and stir in 2 Tablespoons of flour. Cook until thickened. I serve this with rice (4 pts. per cup). If you have leftovers, shred chicken and put it in a low fat flour tortilla with fat free sour cream and fat free shredded cheese.

Pot Roast with Mushroom Gravy

Pot-Roast w/ Mushroom Gravy (ghl)

3-4 lb boneless chuck roast
salt and pepper
1 onion sliced into rings
1 can condensed cream of mushroom soup (I use the 98% fat free)
1 packet onion soup mix
1 cup beef broth
(optional: 1 cup sliced mushrooms)

Place the onions in the crock. Season the roast with salt and pepper. Brown the roast in a little oil and place the roast on top of the bed of onions. Mix the remaining ingredients and pour over the roast. Cook on low for 8 hrs. Serve over mashed potatoes or egg noodles.

Crock Pot Pot Roast II

Pot Roast (jennypenny*)

3-4 lb Roast
New Potatoes
Carrots
Onions
Beef Broth

S&P the roast. Brown Roast in frying pan. (few minutes on each side)

Cut onions (and potatoes if you can't find the new potatoes). Place veggies in bottom of crock pot.

Poor in 1 can beef broth. Place roast on top of veggies

Cook 6-8 hours. Remove roast and veggies into serving dishes.

Transfer liquid to saucepan and bring to a boil. Mix cornstarch and hot water. Slowly stir cornstarch mixture into liquid to thicken to a gravy.

Crock Pot Pot Roast I

Pot Roast (CarissaS)

Layer bottom of crock pot with potatoes cut up into chunks.

Put in a 2-4 lb eye round roast.

Fill around the roast with baby carrots, onions, carrots, peas, green beans and whatever other veggies you want. Add 1 can of beef broth. Fill can with balsamic vinegar and add to crock pot. Fill can again with water and add if liquid is still needed to cover just to the top of the roast. If more liquid is needed use any combination of the above liquids to fill the crock pot.

Cook on low at least 8 hours. I've cooked this 14 hours before and it's still very good.

Make Ahead Crock Pot Breakfast Apple Cobbler

Make Ahead Crock-pot Breakfast Apple Cobbler (Cathy&John)

4 medium-sized apples, peeled and sliced
1/4 cup honey
1 teaspoon cinnamon
2 tablespoons butter, melted
2 cups granola cereal

Place apples in slow cooker and mix in remaining ingredients. Cover and cook on low 7-9 hours (overnight) or on high 2-3 hours.

Lit'l Bourbon Links

Lit'l Bourbon Links(3Guys&AMomma)

1 tbsp. grated onion
1 (16 oz.) pkg. Hillshire Farm® Lit'l SmokiesTM (any variety)
2 cups catsup
3/4 cup bourbon
1/2 cup dark brown sugar

In saucepan combine catsup, bourbon, brown sugar and onion. Add Lit'l Smokies and simmer over low heat. Or, bake in preheated 350 Degrees F. oven for 30 minutes. If mixture thickens too much, thin with additional water or bourbon. Serve hot.

Layered Vegetarian Crock Pot Dinner

Layered Vegetarian Crock Pot Dinner (ladyredlight)
This vegetarian crock pot recipe will be a huge hit with family and friends.

6 potatoes -- sliced
1 large onion -- sliced
2 carrots -- sliced
1 green pepper -- sliced
1 zucchini -- sliced
1 cup corn -- frozen or fresh
1 cup peas -- frozen or fresh
Any other favorite veggies

Sauce
2 1/2 cups tomato sauce
1/4 cup Tamari soy sauce -- low-sodium
1 teaspoon thyme -- ground
1 teaspoon dry mustard
1 teaspoon basil
2 teaspoons chili powder
1/2 teaspoon cinnamon
1/8 teaspoon sage
2 tablespoons parsley

Layer vegetables in crock pot in order given. Mix together ingredients for sauce and pour over vegetables. Cook six hours on high or 12 hours on low.

Enjoy your vegetarian crock pot recipe.

Irish Beef Stew

Irish Beef Stew (celestevie)
(from Kraftfoods.com)
Prep Time: 15 min
Total Time: Low - 5-6 hours High - 10-12 hours
Makes: 6 servings
This was originally a stove recipe, but we make it in the Crock-Pot, too, according to the cooking recommendations in the Crook-Pot booklet. We serve it over whole wheat egg noodles.

2 Tbsp. oil
1-1/2 lb. trimmed boneless beef round steak, cut into 3/4-inch thick chunks
2 Tbsp. flour
1 large onion, coarsely chopped
1 can (14-1/2 oz.) beef broth
1 can (14-1/2 oz.) stewed tomatoes, undrained
1 env. GOOD SEASONS Garlic & Herb Salad Dressing & Recipe Mix
3 medium potatoes, cut into 3/4-inch chunks
3 medium carrots, cut into 1/2 pieces
3 cups hot cooked noodles (We usually use 1 bag of Whole Wheat egg noodles).

Put oil and meat in stoneware. Sprinkle flour, salt and pepper over meat and stir to coat. Add remaining ingredients and stir to mix well. Cover cook on Low 10 to 12 hours or on High for 5 to 6 hours. Stir thoroughly before serving.
SERVE over noodles.

To Double
Prepare as directed, doubling all ingredients. Makes 12 servings.

Ham and Potatoes Au Gratin

Ham and Potatoes au Gratin (3 points) (smallbutfiesty)

2 full cups diced extra-lean ham
4 cups diced raw potatoes
1 cup chopped onion
3/4 cup shredded reduced-fat Cheddar Cheese
1 (10 3/4 ounce) can Healthy Request
Cream of Celery Soup
1/8 tsp. black pepper
1 tsp. dried parsley flakes
1 tsp. prepared yellow mustard

Spray a slow cooker with butter flavored cooking spray. Combine ham, potatoes and onion. Sprinkle Cheddar cheese evenly over top. In a small bowl, combine celery soup, black pepper, parsley flakes, and mustard. Add soup mixture to potato mixture. Mix well to combine. Cover and cook on LOW for 8 hours. Mix well before serving.

Serves 6 (1 cup) 181 calories, 5 gram Fat, 3 gm Fiber 3 Points for 1 Cup

Everyone's Favorite Chili

Everyone’s Favorite Chili (3Guys&AMomma)

2 pounds coarsely ground beef
2 (16 ounce) cans of red kidney beans
2 (141/2 ounce) cans tomatoes
2 medium onions, chopped
1 green bell pepper seeded and chopped
2 toes of garlic, peeled and chopped
2 (4 ounce cans) green chili
3-4 tablespoons of chili powder
2 teaspoons cumin
2 tablespoons sugar
1 bay leaf
½ teaspoon garlic powder
1 teaspoon salt
1 dash black pepper

In a large heavy sauce pan brown meat and drain off grease. Place everything in a crackpot, cover and cook on low for 1- to 12 hours. Serve with shredded Monterey jack cheese sprinkled on top if desired.

Easy Apple Butter

Easy Apple Butter (Cathy&John)
Makes 4 cups

12 med. Granny Smith or other cooking apples, peeled and cut into ¼ s
1 1/2 cups packed brown sugar
1/2 cup apple juice
1 tsp. ground allspice
1 tsp. ground nutmeg
1/2 tsp. ground cloves

Mix all ingredients in 5-6 qt. slow cooker. Cover and cook on LOW 8-10 hrs. or until apples are very tender. Mash apples with potato masher or large fork. Cook uncovered on LOW 1 to 2 hrs. stirring occasionally, until mixture is very thick. Cool about 2 hrs. Spoon apple butter into container. Cover and store in refrigerator up to 3 weeks.

Crock Pot Pumpkin Bread

Crock Pot Pumpkin Bread (smallbutfiesty)
(What’s Cooking Board)

1 egg
2 egg whites
1 1/2 cups canned pumpkin
2 cans ( 12 oz each ) evap. skim milk
1 tsp margarine
1/3 c brown sugar
1/3 c white sugar
1 tsp cinn.
1/2 tsp nutmeg
1/2 c raisins
2 cups soft bread cubes

Beat egg and egg whites. Combine with pumpkin, milk, margarine, sugar, and spices. Place bread and raisins in the crock-pot and pour liquid over. Cover and cook onlow 5 hrs.

Crock Pot Pepper Steak

Crock-Pot Pepper Steak (3Guys&AMomma)

1 1/2 pounds flank steak -- thinly sliced
1 large onion – slices
2 bell peppers -- any color sliced
2 tablespoons soy sauce
2 tablespoons sesame oil
1 tablespoon brown sugar
3 cloves garlic – sliced

Spray 3 1/2 qt. crock with pam. Put everything in the crock, mix well. Cook on low 8-9 hours.

Crock Pot Italian Chicken

Crock-Pot Italian Chicken (melbride2005)

6 boneless skinless chicken thighs
1 can (28oz) crushed tomatoes (or whole peeled tomatoes)
1/4 cup red wine
1 small package frozen green beans (or can)
diced green olives
4 garlic cloves, chopped
1 cup chopped carrots
1 onion, chopped
salt, pepper, oregano, basil, garlic powder

Throw all ingredients in the crock-pot and cook on high for 4-5 hours (or low for 7-8). Serve over pasta or rice.

Crock Pot Chicken or Turkey Soup

Crock Pot Chicken or Turkey Soup (Mrs.cbcg)
This recipe works for a 5 to 6-quart crock pot
I make the soup in 2 “stages” by discarding the vegetables used to make the stock and throwing in fresher chopped vegetables at the end, but that’s optional. The original veggies are too soft for my personal tastes. I usually quickly cook the second round of veggies in a little bit of the broth in a small pot on the stove and then throw them back in the crock pot.

5 chicken drumsticks OR 3 turkey drumsticks
2 stalks of celery, roughly cut into thirds
2-3 regular carrots, peeled and cut into thirds OR about 12-15 baby carrots,
1 yellow onion, cut in half
2-3 cloves garlic, cut in half
2 pieces of fresh ginger, each about 1 inch cubed
2 dried bay leaves
1 handful fresh parsley
Freshly ground pepper (about 1 tsp)
About ½ gallon water
1 ½ Tbsp lemon juice
¼ to ½ tsp dried dill
1 cup cooked pasta (orzo, egg noodles, whatever) or cooked rice or cooked barley

Chopped vegetables to reserve for the end:
2 stalks chopped celery
½ to ¾ cup chopped carrots
½ cup chopped yellow onion

Place the celery carrots, onion, garlic, and ginger in bottom of crock pot. Place chicken or turkey on top of vegetables. Pour water over the chicken/turkey. Water level should be about 1 inch above the meat. Add bay leaves, parsley, dill and pepper. Cook on High for 7 hours or Low for 10 hours.

During the last 30 minutes of cooking time, in a small pot on the stove, cook reserved vegetables in about 1.5 cups of the broth until tender. At the end of the cooking time, take out and discard all the vegetables, including garlic and ginger and parsley. Take out the chicken/turkey and remove meat from the bones. Chop meat roughly into bite size pieces. Discard bones. Return meat to the broth in the crock pot along with the cooked chopped vegetables.

Stir in the pasta/rice/barley and the lemon juice.

Crock Pot Chicken Fricassee

Crock Pot Chicken Fricassee (Junebug1)

3 lbs chicken parts cut up
1 can cream of chicken soup
1 can cream of mushroom soup
1 can cream of celery soup
1 jar pearl onions, drained (optional)
Pepper to taste

1 lb egg noodles, cooked

Season chicken with pepper. Add all ingredients to the pot. Set on low for 8 hours. Serve over egg noodles.

Creamy Mushroom Chicken

Creamy Mushroom Chicken (seashorebride)
(for a large oblong crock pot)

4-6 chicken breasts
1 package sliced fresh mushrooms
1 can cream of mushroom soup
1 can cream of celery soup
2 cans chicken broth (1 can for a thicker consistency)
1 cup chopped celery
1 cup couscous
2 teaspoon minced or powdered garlic1 tablespoon fresh or dry sage (optional)
Salt and pepper to taste

Place all ingredients (EXCEPT COUSCOUS) in crock pot and cook on low 6-8 hours. During the last hour add the couscous.

Cranberry Pork Roast

Cranberry Pork Roast (3Guys&AMomma)

1 boneless rolled pork loin roast
1 can (16-oz.) jellied or whole berry cranberry sauce
1/2 cup granulated sugar
1/4 cup cranberry juice
1 teaspoon dry mustard
1/4 teaspoon ground cloves
2 tablespoons cornstarch
2 tablespoons cold water salt to taste

Place pork loin roast in slow cooker. In a medium bowl, mash cranberry sauce; stir in sugar, cranberry juice, mustard, and cloves. Pour over roast.

Cover crockpot and cook on low for 6 to 8 hours, or until pork roast is tender. Pork should register about 155 to 160° when done. Remove pork roast and keep warm.

Skim fat from juices; measure 2 cups -- add water if necessary -- and pour into a saucepan. Bring to a boil over medium high heat. Combine the cornstarch and cold water until smooth; stir into gravy. Continue to cook, stirring, until thickened. Season with salt and serve with sliced pork roast.

Delicious with rice, or serve with seasoned stuffing and potatoes.

Crock Pot Chicken Tetrazzini

Chicken Tetrazzini (CarissaS)

cornstarch
1 cup half and half
¾ cup Parmesan cheese
1 package spaghetti
1 package shredded mozzarella cheese 16oz

Into crock pot place:
chicken
1 can chicken broth
1 cup white wine
1 chopped onion
½ teaspoon salt
¼ teaspoon thyme
¼ teaspoon pepper
1 tablespoons parsley
1 package sliced mushrooms (optional)

Place on LOW for 4-5 hours. (I have cooked it all day for 10-12 hours on low without a problem.)
Combine 3 tablespoons of cornstarch with ¼ cup water. Stir into pot. Cook on high for 20 minutes.

Stir in 1 cup ½ and ½, cooked spaghetti, and ¾ cup Parmesan cheese. Heat thru out for approx. 5 min.

Add 1-3 additional tablespoons of cornstarch mixed with a minimal amount of water as needed to thicken sauce.

When appropriate thickness is reached, add 1 package of shredded mozzarella cheese. When melted and mixed thoroughly, serve over warmed pasta.

Chicken and Sweet Potato Soup

Chicken and Sweet Potato Soup (akayf)
(From Weight Watchers)

Makes 4 servings
5 points per serving
270 calories, 1.5 grams fat, 7 grams fiber

¾ lb skinless, boneless, chicken breasts, cut into 1” cubes
3 small or 2 medium sweet potatoes, peeled and cut into 1” cubes
1 large onion, chopped
1 can diced tomatoes with chilies, undrained
1 can fat free chicken broth
1 teaspoon oregano
½ teaspoon cumin
1 ½ cups frozen corn kernels (do not thaw)

In large crock-pot, combine all ingredients expect corn. Cover and cook on LOW for 6 hours.
Stir in corn and cook on HIGH for 30 minutes or until chicken and veggies are very tender.

Chicken and Mushrooms

Chicken and Mushrooms (TARAnj)

Chicken (thighs, legs, whatever u like!)
2 cans of fat free mushroom soup
Chopped up onions
Salt
Pepper
1/2 cup water
Noodles

Slow cook 8 hours. Serve with egg noodles!

Chicken Fiesta Soup

Chicken Fiesta Soup (alicianrj)

4 boneless, skinless chicken breasts, cooked and shredded (you could use leftover chicken)
1 can (28 ounces) enchilada sauce
1 can (14 ½ ounces) stewed tomatoes, drained
1 can (14 ½ ounces) chicken broth
2 cans (4 ounces each) chopped green chiles
1 cup finely chopped onions
1 cup frozen whole kernel corn
1 yellow squash, diced
1 zucchini, diced
¼ cup finely chopped fresh cilantro
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¾ teaspoon black pepper
8 tostada shells, crumbled
8 ounces shredded cheddar cheese

Combine chicken, enchilada sauce, tomatoes, broth, chiles, onions, corn, squash, zucchini, cilantro, garlic, cumin, chili powder, salt and pepper in the crock pot.

Cover, cook on low for 8 hours. To serve fill individual bowls with soup. Garnish with crumbled tostada shells and cheese.

Beef Over Egg Noodles

Beef Over Egg Noodles (LilOlMrsG)

1 lb cubed beef
1 box Knorr Beef Stew
2 cups water
Paprika
Garlic

In a Ziploc bag, put a little flour, and salt and pepper, throw the beef cubes in, and roll around until they are all covered.

Remove the beef cubes, and brown on all sides in a frying pan.

Put beef in crock-pot, along with 2 cups of water, 1 package of Knorr Beef Stew Mix, a couple of shakes of paprika and garlic. Cook 8 hours on low.
Serve over egg noodles.

Beef Burgundy

Beef Burgundy(3Guys&AMomma)

2 lbs of beef for stew
1 can cream of mushroom soup
1 packet of Onion Soup Mix
1 cup of burgundy wine

Cook on low in crockpot all day. Serve it over egg noodles

BBQ Drumsticks

BBQ Drumsticks (Finally!5-06)

1 large (the long package) chicken drumsticks
1 bottle BBQ sauce (we prefer the Kraft Brown Sugar)
½ cup ketchup
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
A little water to thin it out

Put everything but chicken in crock. Stir up. Remove the skin from drumsticks. Add chicken and stir to coat. Cook on low like all day (appx. 8 hours).

Barbeque Meatballs

Barbeque Meatballs (3Guys&AMomma)

2 Lbs of ground beef
1 envelope of onion soup mix 3
1 egg
¼ cup of bread crumbs
2 tbls. of butter
2 14 oz. bottles of ketchup
1 10 oz jar of apple jelly

Mix beef, soup mix, egg and bread crumbs. Roll mixture into small balls. Brown in a frying pan. Place ketchup in crock pot and add apple jelly and butter. Place cooked meatballs into ketchup mixture. Simmer for 2 hours in crock pot on medium & serve in deep bowl or chaffing dish.

Traditional BBQ Sauce

Traditional BBQ Sauce (tori091004)
**Great for Chicken or Pork!!

2 teaspoons vegetable oil
1/4 cup onion
2 cups ketchup
1/2 cup packed brown sugar
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
Tabasco to taste

Heat oil in saucepan over medium heat; Add onion and cook for 2 minutes or until tender. Stir in remaining ingredients; return to a boil. Reduce heat to low and simmer, covered for 10 minutes. Using a basting brush, coat on chicken or pork and grill.
Makes 2 2/3 cups.

Jamaican Steak

Jamaican Steak (tori091004)
**This is really yummy!!

2lbs beef flank steak
1/4 cup brown sugar
3 tablespoons orange juice
3 tablespoons lime juice
3 cloves garlic, minced
1 piece (1.5 x 1 inch) fresh ginger, grated
2 teaspoons grated orange peel
2 teaspoons grated lime peel
1 teaspoon salt
1 teaspoon black pepper
1/4 teaspoon ground cinnamon
1/8 teaspoon ground cloves

Score both sides of beef (cut 1/4 inch diagonal lines about 1 inch apart in surface of steak to form a diamond -shaped design). Combine sugar, garlic, juices, ginger, grated peels, salt pepper, cinnamon & cloves in a glass dish or bowl. Add beef; turn to coat.

Cover and chill steak for at least 2 hours. Remove beef from marinade and grill over medium-hot coals for apprrox. 6 minutes per side (more for well done beef).

Honey Mustard Chicken

Honey Mustard Chicken (Luvin*Livvy)

½ cup Mayo
2 tbsp. deli-style mustard
1 tbsp honey
1 tsp apple cidar vinegar
2 Green onions (chopped)

Mix all ingredients in bowl.

1- Grill 1 1/4 pounds of boneless, skinless chicken breasts.
2- Brush chicken with 2/3 of mixture.
3- Serve on sandwiches with lettuce, tomato and leftover honey mustard mixture!

Grilled Veggie Wedges and Dip

Grilled Veggie Wedges & Dip (Luvin*Livvy)
(Parenting – July 2007)

Vegetables:
2 medium zucchini, cut on the diagonal into ½-inch slices
2 medium summer (yellow) squash, cut on the diagonal into ½-inch slices
½ cup Italian dressing (not balsamic)

Dip:
2/3 cup reduced fat sour cream
2 scallions
½ tsp. Worcestershire sauce
1 tsp freshly squeezed lemon juice
1 tsp. salt
Pinch of pepper

Preheat grill to medium high. Toss zucchini and squash with the Italian dressing in a medium bowl. Place vegetables on grill and cook for 3 minutes. Turn and cook another 3 minutes, until tender.

Prepare the dip: In a medium bowl, stir together all ingredients. Cover and chill until serving time. Serve along side of veggies!

Grilled Tomatoes with Caramelized Onions, Feta and Basil

Grilled Tomatoes with Caramelized Onions, Feta, and Basil (wedinfeb05)
**We use this as a BBQ side dish when we're at the beach -- goes great with turkey burgers!

2 tomatoes (largest ones you can find)
1 red onion, peeled and sliced into rings
1 pkg feta cheese
Fresh basil
Butter (for caramelizing)

Cook onions in butter over medium heat for about 20 minutes or until caramelized. In the meantime, heat the grill and slice the tomatoes into thick slices. Put the tomatoes on the grill (on foil if you can) and top with caramelized onions and feta cheese. Grill for 3-5 minutes. Remove from grill and top with basil.

Grilled Corn on the Cob

Grilled Corn on the Cob (LeandraCat)

8 ears corn
4 fresh limes, quartered
Garlic butter
2 tablespoons chopped chives, for garnish

Preheat grill to medium. Peel back the husks of the corn without removing them. Remove the silks and recover the corn with the husk. Soak in large bowl of cold water for 30 minutes. Remove corn from water and shake off excess. Place the corn on the grill, close the cover and grill for 15 to 20 minutes.

Unwrap corn and brush with the garlic butter. Squeeze with lime. Sprinkle with chopped chives, to garnish.

Garlic Butter:
4 sticks unsalted butter, slightly softened
10 cloves garlic, peeled and coarsely chopped
½ bunch fresh chives
Salt and freshly ground black pepper

Combine butter, garlic, and chives in a food processor and process until smooth. Season with salt and pepper. Set aside until ready to use

Crunchy Asian Coleslaw

Crunchy Asian Coleslaw (tori091004)

2 pkg. roasted chicken flavored ramen noodles
1 pkg. cole slaw vegetable mix
3 to 4 oz. pkg. slivered toasted almonds
1/4 c. salted sunflower seeds
2 to 3 sliced green onions

Dressing
1/2 c. oil1/3 c. cider vinegar1/4 c. sugar
Seasoning packets from ramen noodles

Break up noodles (do not cook). In large bowl combine noodles, cole slaw vegetables, almonds, sunflower seeds and green onions. In small bowl, combine dressing ingredients; pour over salad just before serving; toss to coat evenly.

Buttery Blue Cheese Steak Spread

Buttery-Blue Cheese Steak Spread (Luvin*Livvy)
these amounts are pretty approx, since it’s really HOW much steak you are making, and what your taste is!

1 cup butter
1 tbsp minced garlic
1 tbsp. of steak seasoning (I use McCormick’s)
1 tbsp Italian seasoning
1 tsp. garlic powder
Sprinkle of Thyme
¼ cup crumbled blue cheese

Blend all but the blue cheese in food processor or mix well with spoon until soft and well mixed. Then add the blue cheese and mix with a spoon, so it’s still chunky, but well mixed!
Once the steaks come off the grill, spread over top.

***Can be used on potatoes, garlic bread, corn on the cob, and other meats too.

Betty Crocker's Juicy Hamburgers

Betty Crocker's Juicy Hamburgers (LizDP)
My family has been using this recipe since we were kids... delicious!

3 lbs ground beef
1/2 c water
1 small onion, minced
1 tsp salt
1/2 tsp pepper
2 tsp Worcestershire sauce (I use 3x as much!)

Mix ingredients with your hands & make into 9 1/3 lb patties. Grill & enjoy!

Vegetable and Stuffing Bake

Vegetable & Stuffing Bake (Azureina)
(From Kraft – Food & Family)
* I’ve only used broccoli to make this dish, but I’m sure you could substitute any vegetable you prefer.

¾ cup Miracle Whip Dressing
½ cup milk
1 pkg. (6 oz.) Stuffing Mix
1 pkg. (16 oz.) frozen broccoli florets, thawed, drained *
1 cup shredded cheddar cheese

Preheat oven to 350 degrees F.
Mix dressing and milk in large bowl until well blended. Add remaining ingredients; mix lightly.
Spoon into 11x7-inch baking dish.
Bake 20 to 25 minutes or until heated through.

Makes 6 servings.

Quiche Lorraine

Quiche Lorraine (beachbrat)
I got this recipe from a co-worker and my family loves it...enjoy!!!

1- 9 inch pie crust, unbaked
1 teaspoon butter
4 slices turkey bacon
1/4 cup finely chopped onion
1/2 cup Swiss cheese (bag of shredded)
4 eggs, slightly beaten
1 cup milk
1 cup half and half
Pinch of nutmeg
1/2 tsp salt
1/4 teaspoon pepper

In a small saucepan heat butter, add bacon and cook 5 minutes or until golden brown. Remove bacon and set aside. Add onions to pan cook 5 minutes. Cover pie crust with bacon and onions and 1/4 of the cheese. In mixing bowl, combine remaining cheese, eggs, milk, half/half, nutmeg, salt and pepper. Mix well pour over bacon mixture.

Bake at 450 for 15 minutes then reduce to 350 for another 20 minutes or until custard is well set. Serve hot.....Serves 4-6

Spinach Quiche

Spinach Quiche (Allison711)

1/2 cup light mayonnaise
1/2 cup milk
4 eggs, lightly beaten
8 ounces shredded reduced-fat Cheddar cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/4 cup chopped onion
4 slices of cooked bacon, crumbled
1 (9 inch) unbaked pie shell

Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with foil.

In a large bowl, whisk together mayonnaise and milk until smooth. Whisk in eggs. Layer spinach, cheese, and onion in pie shell, making several layers of each. Pour in egg mixture. Place quiche on prepared cookie sheet. Cover quiche with foil.

Bake in preheated oven for 45 minutes. Remove cover, and bake 10 to 15 minutes, or until top is golden brown and filling is set.

Spinach Sausage Brunch Casserole

Spinach Sausage Brunch Casserole (Irish July Bride)
(Pillsbury Simply Delicious brunches)

1 blk Italian sausage
1 C chopped onions
1 jar (7.25 oz) mild roasted red bell peppers drained, chopped
1 package (9 oz) Green Giant Harvest Fresh Frozen Chopped spinach thawed, well drained
1 C all purpose flour
1/4 cup grated Parmesan cheese
1 tablespoon chopped fresh basil or 1tsp dried basil
1/2 tsp salt
2 C milk
8 eggs
1 C shredded Provolone Cheese (4 oz)

Heat oven to 425 Grease 13x9 pan. In 10 inch skillet brown sausage and onions. Remove from skillet, drain on paper towels. Arrange sausage mixture in greased pan. Sprinkle chopped red peppers over sausage mixture; top w/ spinach.

In large bowl, combine flour, parmesan cheese, basil and salt. In another large bowl, combine milk and eggs; beat until smooth. Add egg mixture to flour mixture; beat until well blended. Pour over spinach.

Bake at 425 for 20-25 minutes or until knife inserted in center comes out clean. Sprinkle casserole w/ Provolone cheese. Bake at 425 for 1to 2 more minutes enough for cheese to melt.

Let stand for 5 minutes and then cut into squares.

Spinach and Cheese Strata

Spinach and Cheese Strata (LizDP)
(Gourmet February 2003)
Active time: 30 min start to finish: 10 hr (includes chilling)
Makes 6 to 8 servings.

1 (10-oz) package frozen spinach, thawed
1 1/2 cups finely chopped onion (1 large)
3 tablespoons unsalted butter
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon freshly grated nutmeg
8 cups cubed (1 inch) French or Italian bread (1/2 lb)
6 oz coarsely grated Gruyère (2 cups)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 3/4 cups milk
9 large eggs
2 tablespoons Dijon mustard


Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.

Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes. Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute. Stir in spinach, then remove from heat.

Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture. Sprinkle with one third of each cheese. Repeat layering twice (ending with cheeses).

Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata. Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).

Preheat oven to 350°F. Let strata stand at room temperature 30 minutes.

Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand 5 minutes before serving.

Cooks' note: • Strata can be chilled up to 1 day. Let stand at room temperature 30 minutes before baking.

Spinach and Bacon Quiche

Spinach and Bacon Quiche (alicianrj)
Don’t remember where the recipe came from but I get so many compliments on this quiche. It is so good and easy to make. I also change the main ingredients (spinach and bacon) from time to time and it still tastes great!

6 large eggs, beaten
1 ½ cups heavy cream
Salt and pepper
2 cups chopped, fresh baby spinach, packed
1 pound bacon, cooked and crumbled
1 ½ cups shredded Swiss cheese
1 (9 inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Preheat oven to 375.

Combine the eggs, cream, salt, and pepper into a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake 35 to 45 minutes or until egg mixture is set. Cut into wedges and serve.

Pineapple Casserole

Pineapple Casserole (mrs.tbag)
(Friend's mom)

**Good as a side dish for Ham or Pork Dinners!!!

1 cup sugar
3/4 cup butter
10 slices bread cubed
4 eggs
1 1lb can crushed pineapple

Preheat Oven to 350

Beat together sugar, butter and eggs. Grease a rectangular baking pan.
Place cubed bread on bottom of pan. Pour pineapple and juice over bread.
Pour batter on top of pineapples. Bake for 1 hour.

Mini Quiche Variation

Mini Quiche Variation (Aveline)

Take your favorite recipe for quiche filling and turn it into an appetizer for your family or breakfast for your toddler! The biscuit rounds are a good size, just peel into 2 or 3 layers each & fill with the mixture of your choice. Can be made ahead (and even frozen), then reheated on a baking sheet in the oven…microwaving not recommended.

Ingredients:
Refrigerated butter flake biscuits (Pillsbury) that separate into layers.

Filling for Quiche (can use this or any recipe):
4 slices bacon
1/4 c Finely chopped onion
1 1/2 c Shredded cheddar cheese
4 Eggs slightly beaten
1 1/3 c Milk
3/4 t Salt
1/2 t Dry mustard
1/8 t White pepper
1/8 t Ground nutmeg


Pre-heat oven to 350 degrees. Grease/spray mini muffin tins & line each with a layer of biscuit dough.

Combine filling ingredients OR combine egg/milk/seasoning ingredients only.
Place small amounts of cheese, bacon, veggies, etc. on each quiche crust and top with liquid ingredients. OR, pour all combined ingredients into each quiche crust.

Bake for 25-30 minutes.

Mile High Lasagna Pie

Mile High Lasagna Pie (jerseyjessie)

14 lasagna noodles
2 Tbsp Olive oil
1 ½ cups finely chopped carrot
2 cups finely chopped zucchini
4 cloves garlic
3 cups sliced button mushrooms
2 6oz packages pre washed spinach
2 Tbsp fresh basil
1 egg beaten
15oz ricotta cheese
1/3 cup finely shredded parmesan cheese
½ tsp salt
¼ tsp black pepper
26 oz jar of tomato sauce (or you can make your own)
2 cups shredded mozzarella

Cook noodles, drain and rinse in cold water, set aside

Meanwhile in a large skillet heat olive oil over medium heat. Add carrot, zucchini and half garlic. Cook and stir about 5 minutes or until crisp tender. Transfer to a bowl

Add remaining oil to skillet and heat over medium-high heat. Add mushrooms and garlic. Cook and stir about 5 minutes. Add spinach, cook 1-2 minutes. Remove with slotted spoon to another bowl, stir in basil.

Combine egg, ricotta, parmesan cheese, salt and pepper.

Preheat oven to 375F.
To assemble pie use a 9x13 spring form pan. Spread ½ cup pasta sauce, arrange 3-4 cooked noodles over sauce, trim and overlap to cover sauce. Top with half of spinach-mushroom mixture. Spoon ½ ricotta cheese mixture over spinach mixture.

Top with another layer of noodles, spread with ½ remaining pasta sauce. Top with all of zucchini-carrot mixture.

Top with another layer of noodles and remaining sauce. Gently press down pie with back of spatula.

Place spring form pan on foil lined baking sheet. Bake in pre-heated oven for 60 minutes. Top with remaining cheese for last 15 minutes. Once done baking let stand on wire rack for 15 minutes before serving. Remove sides of pan.

* Allow lasagna to sit for at least 15 minutes to absorb all the sauce, if you remove the pas side too soon the lasagna pie will fall apart!*

Mexican Beef Dip

Mexican Beef Dip (shortbride145)
(I got this recipe from a coworker)

1 package ground beef (1 lb)
1 package taco seasoning (I prefer Taco Bell packet)
1 Med size jar salsa (chunky style works best)
1 can refried beans (or homemade refried beans: see directions below)*
1 8oz package cream cheese - softened
1 bag shredded Mexican blend cheese

Preheat oven to 350

Prepare the ground meat with the taco seasoning according to the direction on the package and set aside. In an 8 1/2 x 11 pan (I have found that glass or Pyrex works best), layer the ingredients in this order:
Cream Cheese
Refried Beans
Salsa
Meat w/seasoning
Shredded Cheese

Bake in oven for about 20 minutes or until the cheese starts to bubble. Serve with tortilla chips.

*(Heat the 1 tablespoon of extra-virgin olive oil in a small nonstick skillet. Add 19 ounce can of black beans and mash with a fork. Season the beans with salt and fry until crisp at edges, about 3 to 4 minutes)

Meat Pie

Meat Pie (Mish2378)
(from MIL)

2/3 cup of flour
½ cup or corn starch
1/2 teaspoon of salt
3 tablespoons of water
1 stick of butter (cut it to make multiple slices)
1 lb of ground beef
1 yellow onion (chopped)
2 cloves of garlic (chopped)
4 boiled eggs
3 tablespoons of olive oil
6 green olives (chopped) * if desired *
Salt/Pepper as per your own taste.

To prepare dough/crust:
Mix the flour, starch and salt in a bowl.. form a “o” in the middle of the bowl and add the water and butter slices. Mix it up by hand until you have a good smooth mass. Put into the refrigerator for a 1 hour. As the end of the hour cut the mass in half (one half makes the bottom crust and the other will cover the top of the pie).

Take your pie dish and mold the bottom portion of the crust using one of the halves that were cut. Make sure it spreads evenly on the bottom and sides of the dish.

Filling:
Using a skillet and the olive oil, cook the meat, onions, garlic, olives until meat is ready. Once done take filling and put it over the bottom crust in the pie dish. Make sure filling is evenly distributed to even baking. Take the remaining dough and mold it to cover the top of the pie.

Preheat the oven at 350, once hot, insert completed pie dish into oven and bake for 30 minutes or until the top crust has a nice golden coloring.

Ham and Cheese Mini Frittatas

Ham and Cheese Mini-Frittatas (alicianrj)(From Rachel Ray)
Note: You must use 2 mini-muffin tines with 2-inch cups to make these easy party bites. Most hold 12 muffins per tin, some hold 24. This recipe will make 24.

¼ pound deli sliced Swiss cheese, finely chopped
6 slices Canadian bacon, finely chopped
3 tablespoons snipped or chopped chives
A few grinds of black pepper
8 eggs or 1 pint of egg beaters
2 tablespoons melted butter

Preheat oven to 375.

Mix together the chopped cheese, Canadian bacon, and chives. Season with black pepper. In a bowl, beat the eggs. Brush the muffin tins with melted butter. Using a teaspoon fill the 24 mini-muffin cups halfway with the cheese mixture. Using a ladle, fill the cups to just below the edge with the beaten eggs.

Bake until golden, about 12 minutes. Remove and let cool to handle. Then arrange the egg bites onto a plate and serve.

Easy Spinach Quiche

Easy Spinach Quiche (EricaD521)

Makes 2 pies
Oven Temp: 375
Bake Time: 45 minutes

2 Frozen Unbaked Pie Shells (I prefer deep dish)
3 Packages of frozen Cream Spinach
1 Can of Fried Onions
2 Eggs
1 1/4 lbs shredded Jarlsburg Cheese (Swiss cheese)
1 Pint Half & Half

Mix all ingredients together with whisk, then pour into Pie Shells.
Bake until top is golden brown and doesn't jiggle in the middle.

Creme Brulee French Toast Casserole

Crème Brulee French Toast Casserole (TiredAn)
I got this recipe from a friend, so yummy. She adapts it, using soy coffee creamer because her daughter is allergic to dairy.

½ cup unsalted butter
1 cup dark brown sugar
2 tablespoons light corn syrup
6 slices 1 inch thick day old challah bread
5 large eggs
1 ½ cups half and half (or soy coffee creamer)
1 teaspoon vanilla extract
1 teaspoon grand marnier or orange liqueur
¼ teaspoon salt

Combine butter, brown sugar and corn syrup over medium heat stirring constantly until melted and smooth. Pour into 13x9 baking dish.

Trim crusts from bread and arrange in 1 layer in baking dish. Whisk eggs, half & half, vanilla, grand marnier and salt in large mixing bowl. Pour evenly over bread.

Cover and refrigerate 8 hours or overnight. Remove from refrigerator and let come to room temperature (30-60 minutes). Preheat oven to 350 and bake uncovered 30-45 minutes until puffed and edges are light golden brown.