NJ Nesties Best Recipes

Desserts!

2011-06-11T15:02:00.001-04:00

A few weeks ago, we all made Dessert recipes. The swap was hosted by the lovely Laki.

lauandjohn07 made a recipe from Laki's blog, Death by Chocolate Trifle.

She had this to say:

I substituted fresh whipped cream for the Cool Whip and I made milk chocolate mousse instead of the dark. I took it to a bbq yesterday and it was the belle of the ball. Very yummy and rich, there were no leftovers.

melbride2005 made a recipe from LisaD, Red Velvet Cupcakes with Mascarpone Cream Cheese Frosting

Lishie0729 made melbride's Fresh Peach Cake.

lmary0504 made a recipe from smallbutfeisty's blog, Raspberry Cheesecake Brownies. She had this to say:

I got smallbutfiesty's rasberry cheesecake brownies. They were fab! My oven sucks a little bit though and I should have increased the cooktime a bit so they came out a little too mushy in the middle for me, but we ate the border of the pan LOL!

smallbutfeisty made ddelo23's Caramel Banana Ravioli.

HarrietNJMommy made LovinLivvy's Oreo Cheesecake. It was good!
There were only 2 things I did different. My pan was a little smaller, so I just baked it for a couple minutes longer to set and when I crushed the leftover cookies, I didn't have enough to sprinkle over the top - I think I crushed them too much.

Luvin*Livvy made Lishie's S'mores Bars.

ddelo23 made lmary0405's Cracker Candy.

And our hostess, Laki, hasn't yet blogged her recipe, which was for a Crunch-bar pie from Laurms - it originally called for Andes candies, but I used Crunch bars instead. I made it last night for a BBQ w/ friends and it was so good!

Asian Swap

2011-05-16T22:41:00.000-04:00

Melissa made Won Ton Soup.

Kelly was challenged to try a Thai recipe.

Lisa made a quick and yummy meal, Chinese Beef with Noodles.

Christina had a few missteps, but came out with a good result anyway, when she tried Malaysian Chicken Pizza.

Lishie modified her recipe to suit her family's needs to make Crock Pot Asian Beef and Noodles.

Mrs.angel2003 made Lettuce Wraps with Peanut Sauce, and doesn't have a blog. She had to say:

Even though it looked complicated at first sight, it was actually really easy to make! I didn't have rice wine vinegar so I just omitted it and it was fine. I really liked the tastes of everything - it was so rich in flavor! Tasted just like a restaurant meal. But I definitely should have followed Kelly's change and used iceburg lettuce instead of Boston Bibb lettuce. The Boston Bibb was WAY too flimsy and the lettuce wraps were impossible to eat :( I ended up having to cut it up and just eat it all with a fork. Overall, it was enjoyable.

Trish B98 made Sauteed Tilapia with Honey Ginger Dressing, and said:
It was so good and (according to my husband, the weeknight cook of the house) very easy to make! We loved it especially since we're both trying to lose weight and it ended up being really low in points on WW! We only had one change - DH left the tilapia at the store so I had to go back and get more fish, but they were out of tilapia when I went, so we used cod instead.
It's a definite make again!!

akayf made Gianna's General Tso's Chicken!
DH and I loved it. DS isn't a big chicken eater but he enjoyed the sauce over rice and broccoli. This was so easy to make and since I usually have all the ingredients on hand, it is going into my mental file of go-to meals for those days when I have very little time to cook. the only thing I changed was I used sesame oil instead of peanut oil because I don't like peanuts(or peanut oil!)

General Tso's Chicken  -- Gianna (Luvin*Livvy)(Weight Watchers)


3/4 cup canned reduced-sodium chicken broth

2 tablespoons cornstarch

2 tablespoons sugar

2 tablespoons low sodium soy sauce

1 tablespoon white wine vinegar

1/2 teaspoon ground ginger

2 teaspoons peanut oil

2 medium scallions, chopped

2 medium garlic cloves, minced

1/2 teaspoon red pepper flakes or 1 dried chili, minced

1 lb uncooked boneless skinless chicken breast, cut into 2-inch pieces

2 cups cooked white rice, kept hot



Directions:
Prep Time: 20 mins
Total Time: 30 mins

1 In a medium bowl, whisk together broth, cornstarch, sugar, soy sauce, vinegar and ginger; set aside.

2 Heat oil in a wok or large skillet over medium-high heat. Add scallions, garlic and pepper and cook 2 minutes. Add chicken and cook until browned all over, about 5 minutes.

3 Add reserved sauce and simmer until sauce thickens and chicken is cooked through, about 3 minutes.

4 Serve chicken and sauce over rice. Yields about 1 cup of chicken and sauce and 1/2 cup of rice per serving.

 

 

Gianna found a recipe to add to her weekly rotation, Ginger, Scallion, and Garlic Shrimp.

Chicken Recipe Swap

2011-05-15T21:50:00.000-04:00

A few weeks ago, ~LisaD~ hosted a chicken recipe swap.

Gianna and her husband enjoyed a mushroomy recipe, though her daughters wouldn't even try it!

Vicki made a recipe for Chicken Pizza Burgers.

Christina made a decadent seeming Weight Watchers recipe.

Pam made a recipe worthy of a special occasion.

Lauren's recipe made an easy and delicious meal that inspired her to try making it with different additions.

Melissa found a way to lighten up a classic dish and was really happy with the results.

Elisha made a version of Chicken Cacciatore very similar to the way she usually makes it.

Our hostess, Lisa, found a recipe that earned two thumbs up for her husband, who is usually not very happy with home cooked chicken dishes.

Kelly found a recipe that challenged her comfort zone, and was happy with the results.

akayf made a submission by Lisa, Chicken with Cherry Tomato Sauce. She doesn't have a blog, so this is what she had to say about it:

We all loved it! This was so easy to make and so tasty. I made some spaghetti and tossed it with some garlic sauteed in olive oil as a side. For DS, I cut up a little bit of the cooked chicken, mixed it with the cherry tomato sauce and put it over the pasta. He gobbled it up.
This meal was so quick and easy to make. I had dinner on the table in less than 30 minutes. DH's comment was this recipe is a keeper!!!!! Thanks Lisa!!!!!

Sandwich/Panini Recipe Swap

2011-05-13T23:03:00.001-04:00

Lishie0729 made Emeril's Chicken Salad

LaKi made Cheesesteak Sloppy Joes

MrsKellyT143 made "Graceland" Eggplant Paninis

~LisaD~ made Cuban sandwiches

Melbride made two types of paninis

smallbutfeisty made Honey Mustard Grilled Chicken

oct11bride2003 made French Dip sandwiches

PumkinPamcake made Thanksgiving burgers

HarrietNJMommy made Jammin Salmon Burgers. She doesn't have a blog, but had this to say about Vicki's Recipe:

I just had Vicki21's Jammin' Salmon Burgers - I like them. I think next time I might try adding something to give them more of a "kick". Maybe more cayenne pepper or a few drops of hot sauce.
I am not really a fan of cooked salmon, but these were really good. I ate them like burgers! And I loved the dill mayo! YUM!

Thanks for a recipe. I'm going to "recycle" this one and make it often!

Luvin*Livvy made tuna salad.. and chicken salad!

Grilling Recipe Swap

2011-05-13T22:41:00.002-04:00

Welcome to the first roundup post of the new recipe exchange for the NJ Nest board! This time around, we shared grilling recipes.

Melbride made grilled pizza a few different ways, on an indoor grill.

Lishie0729 made a flank steak similar to the one she submitted.

LaKi put her own spin on Cheesey Stuffed Tomatoes

smallbutfeisty tried a new meat on the grill

oct11bride03 made a delicious sandwich with her selection

Melanie2003 doesn't have a blog, and had this to say:

Grilled Chicken Thighs and Roasted Tomatoes

http://lacucinadilauren.blogspot.com/2008/06/grilled-chicken-thighs-and-roasted.html
and apparently, I need to get a blog!! I was going to take photos to post here, but we were hungry and it was a work day (so already a later dinner) - see the pictures on the link of the original!
So here's my take - DH and I liked it! We often grill boneless chicken thighs, so I figured we'd be comfortable with this.DD was fine with the chicken, but requested ketchup - pretty normal for her.
The marinade was simple, and different for us (because it didn't come from a bottle). I was nervous since DH doesn't like lemon flavored anything, but he liked it and suggested we go a little heavier on the lemon and garlic next time (I might have used a package of thighs that were 1.8lbs instead of closer to 1.5). I'd even consider adding some parsley to it to match the tomatoes. I grilled it 4 min per side, which was perfect (heat all the way up - beautiful grill marks).
The tomatoes were a welcome new recipe - I really liked them. It's not something I would have ever made on my own since my gang only eats tomatoes that are pureed in pasta sauce or from a jar of salsa. But they were part of the recipe, so I made them and also made steamed broccoli thinking my crew would need a veggie side. I forgot to get fresh parsley, so I subbed dry. The biggest bonus was that DDand DH both tried the tomatoes. DDwas not a fan; DH took a few more servings (this man won't even eat a slice of tomato on a sandwich and always picks it out of salads!)
I served this with a box of pine nut couscous. A 5 minute dish that you don't need to keep an eye on is always nice.
And as suggested, I opened a bottle of sauvignon blanc that I had in the house. It was a little old and not very good - I'd like to try the one suggested on Laki's blog next time though!

HarrietNJMommy also doesn't have a blog, but guest blogged for Lishie! Link here

MrsKellyT143 made chicken skewers, and looks forward to a side dish she was also given for another day.

Chocolate Soup

2010-12-27T16:23:00.000-05:00

Chocolate Soup (chpmnk1015)
(I got it off the food network- spam
on the street.)

4 1/2 cups whole milk
1 cup sweetened condensed milk
1 vanilla bean, split and scraped
10 ounces bittersweet chocolate, chopped
5 tablespoons cornstarch
5 tablespoons cold water
Mini chocolate biscotti, for garnish
Fresh raspberries, for garnish
Fresh mint leaves, for garnish

In a medium saucepan over medium heat, stir together the whole milk,
sweetened condensed milk, and vanilla bean. Bring the mixture almost to a
boil, stirring constantly. Remove from the heat and let it steep for 20
minutes. Strain and return to the pan. (Rinse and dry the vanilla bean and
save it for another use.)

Put the pan on low heat, add the chocolate, and whisk until the chocolate
melts. Combine the cornstarch and water to form a slurry. Add the slurry a
little at a time, whisking constantly, until the soup is thick and smooth.
You will know it is ready when the bubbles are gone and the chocolate has
thickened, about 5 to 7 minutes.

Pour the soup into bowls and garnish with biscotti, raspberries, and mint
leaves.

Chicken Tortilla Soup

2010-12-27T16:20:00.001-05:00

Chicken Tortilla Soup (akayf)
Serves 6-8

8 corn tortillas
Cooking spray
1 ½ Tbs. plus 1 tsp chili powder
1 Tbs. vegetable oil
4 boneless, skinless chicken breasts cut into ½ cubes
1 green bell pepper, diced
1 onion, diced
2 cloves garlic, minced
1 Tbs. ground cumin
¼ tsp ground red pepper
3 cans chicken broth
1 can diced tomatoes
1 can corn, drained
1 can black beans, drained and rinsed

1. Preheat oven to 350. Cut 4 of the tortillas into very thin strips and place on a baking sheet. Spray with cooking spray and sprinkle with 1 tsp of chili powder and ¼ tsp of salt. Toss to coat and bake until crisp (10-15 minutes). Set aside when done.

2. While the strips are baking, heat oil in a large pot on medium high. Add chicken and cook until juices run clear. (about 5 minutes) Remove chicken and set aside.

3. Add bell pepper, onion, and garlic to pot and cook until they soften(about 5 minutes) Stir in spices and then add broth, tomatoes, corn, and beans to the pot.

4. Cut remaining 4 tortillas into thin strips and add to pot. Stir in chicken and cover. Cook for about 20 minutes on medium.

5. Top each serving with some of the baked tortilla strips.

Notes: If I don’t have any cumin or ground pepper, I just add extra chili powder to spice it up. I never measure the spices either; I just season to taste. Also, if you get the diced tomatoes with green chilies or jalapeños, it adds an extra kick to the soup

Chicken Soup With Avgolemono Sauce

2010-12-27T16:16:00.000-05:00

Chicken Soup With Avgolemono Sauce (Egg and Lemon Sauce) (chatty76)
(My mom's recipe)

Chicken Soup:

1 4-5 pound chicken, ready to cook
1 onion
A few peppercorns
1 stalk celery
1 small carrot
Salt
1 cup rice

Wash chicken and place in heavy kettle. Cover with boiling water and add peppercorns, carrot, onion and celery stalk. Cover and simmer over low heat for 2-4 hours, or until chicken is tender, adding salt to taste during last hour of cooking. Strain broth and remove extra fat. (This process can be replaced with College Inn or Chicken Broth.) Add rice and continue to cook until rice or pasta is tender. Remove broth from heat and wait for boiling to stop. Add avgolemono sauce seen below.

8-10 servings

AVGOLEMONO SAUCE:
4 eggs
2 lemons, juice of

Beat eggs well and gradually beat in lemon juice. Add hot broth slowly to egg sauce, beating constantly. Return soup to heat, add sauce and stir vigorously until thickened. DO NOT BOIL.

Chicken ‘n’ Dumpling Soup

2010-12-27T15:30:00.000-05:00

Chicken ‘n’ Dumpling Soup (akayf)
Serves 4

2 chicken breasts, cubed
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon olive oil
2 tablespoons flour
¼ teaspoon dried marjoram
1 can chicken broth
1 cup water
1 onion, cut into wedges
1 cup fresh green beans, trimmed and halved
1 cup sliced carrots
1 cup Bisquick
¼ cup shredded cheddar cheese
½ cup milk

1. Season chicken with salt and pepper. In large saucepan, cook and still chicken in hot oil over medium heat until chicken is no longer pink. Sprinkle flour and marjoram over chicken. Stir in broth, water, onion, beans, and carrots. Bring to boiling and reduce heat. Simmer covered, for 5 minutes

2. Meanwhile, make dumplings in a large bowl buy stirring together Bisquick and cheese. Stir in milk until moist. Drop batter on to of the bubbling soup, making 8 dumplings. Return to boiling and then reduce heat. Simmer covered for 10-12 minutes or until toothpick inserted into dumpling comes out clean.

Cheese Dippers and Spicy Tomato-Cheese Soup

2010-12-27T15:26:00.000-05:00

Cheese Dippers and Spicy Tomato-Cheese Soup (GilliMax)
(Sandra Lee on Food Network)

1 can condensed Southwest-style pepper jack soup
8 ounces Mexican-style shredded cheese
1 baguette French bread, sliced 1/2-inch thick
1/2 stick butter, softened

Spicy Tomato-Cheese Soup, recipe follows
In a bowl, combine condensed cheese soup and the shredded cheese. Spread mixture on baguette slices. Butter the outside of the sandwiches.

Heat large frying pan or griddle over medium-high heat. Place sandwiches in the pan and cook until golden brown, approximately 2 minutes. Flip sandwiches and cook second side. Cover frying pan to ensure that the cheese melts. Serve as "dunkers" with mugs of Spicy Tomato-Cheese Soup.

Spicy Tomato-Cheese Soup:
1 can condensed tomato soup
1 can condensed Cheddar cheese soup
3 cups spicy tomato juice
2 teaspoons hot pepper sauce
1 teaspoon dried basil

Combine all ingredients in a medium saucepan. Heat thoroughly, over medium heat, stirring occasionally.

Serve in mugs with Grilled Cheese Dippers.

Cheeseburger Soup

2010-12-27T15:25:00.000-05:00

Cheeseburger Soup (Nicole624)
(My Husband)

2 Carrots
1 Onion
2 Stalks Celery
8 Cups Potatoes diced
3 Cans Chicken Broth
1/4 c Flour
1/2 c Butter
1/2 lb Hamburger meat
1/2 c Milk
1/4 c Sour Cream
1/2 lb Velveeta Cheese
Salt and Pepper to taste

Brown the meat and drain. Set Aside. Chop the potatoes up into small chunks and set aside. Grate the carrots and chop the celery and the onion. Melt 1/4 c of the butter in a large 5 qt pot and sauté the onions and the celery until clear. Add cooked hamburger meat, and potatoes along with the chicken broth. Simmer until the potatoes are tender. While this is cooking, take the remaining butter and add the flour over low heat. Stir until thick then set aside. Once the potatoes are done to your liking, add the flour mixture to thicken the soup. Stir well, then add the cheese cut into blocks along with the milk. Stir occasionally until the cheese is melted. Right before serving take the soup off of the heat and add the sour cream. Stir until incorporated and then serve. Goes great along with some French bread!

You will find as you cook this you will adjust the amounts of broth and cheese for your own liking. You can also play with the amount of potatoes and meat to make it a more filling soup.

Carrot Soup with Dill Pesto

2010-12-27T15:21:00.000-05:00

Carrot Soup with Dill Pesto (wrysmyguy)
(Bon Appétit August 1993)

2 tablespoons (1/4 stick) unsalted butter
4 large carrots, thinly sliced
1 large onion, chopped
1 1/4 teaspoons dill seeds
4 cups (or more) canned low-salt chicken broth

1 cup packed coarsely chopped fresh dill
2 tablespoons pine nuts
2 tablespoons olive oil

Melt butter in heavy large saucepan over medium heat. Add carrots, onion and dill seeds and sauté until onion is translucent and tender, about 10 minutes. Add 4 cups broth and bring to boil. Reduce heat and simmer until carrots are very tender, about 35 minutes. Transfer soup to blender in batches and puree. Thin with more broth if desired. Season to taste with salt and pepper.

Combine fresh dill and pine nuts in processor and chop finely using on/off turns. With processor running, slowly add oil and process until well blended. Season to taste with salt and pepper. (Soup and pesto can be prepared 1 day ahead. Cover separately and refrigerate.)

Rewarm soup. Ladle into bowls. Divided dill pesto among bowls. Using knife, swirl pesto into soup.

Serves 4

Butternut Squash Soup with Roasted Red Pepper Puree

2010-12-27T15:20:00.001-05:00

Butternut Squash Soup with Roasted Red Pepper Puree (wrysmyguy)
(Gourmet November 2003)

2 tablespoons olive oil
2 1/4 cups chopped onions
4 garlic cloves, minced
1 2 1/2-pound butternut squash, peeled, seeded, cut into 1-inch pieces
5 1/2 cups (or more) vegetable broth
3 teaspoons chopped fresh thyme
1/2 teaspoon grated orange peel

**Roasted Red Pepper Puree (see below)

Heat oil in heavy large pot over medium-high heat. Add onions; sauté until tender, about 12 minutes. Add garlic; stir 1 minute. Add squash and 5 1/2 cups broth; bring to boil. Reduce heat; cover and simmer until squash is soft, about 40 minutes. Cool slightly.

Working in batches, puree soup in blender until smooth. Return puree to pot. Add 1 teaspoon thyme and orange peel. Thin soup with more broth if desired. Simmer 3 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cool slightly. Cover and chill. Rewarm before serving, thinning with more broth if desired.)

Ladle soup into bowls. Swirl 1 tablespoon Roasted Red Pepper Puree into soup in each bowl. Sprinkle with remaining 2 teaspoons thyme and serve.

_____________________________________________

**Roasted Red Pepper Puree

Makes about 3/4 cup.

1 cup coarsely chopped drained roasted red peppers from jar
1 tablespoon extra-virgin olive oil
2 garlic cloves, chopped
1/4 teaspoon dried crushed red pepper

Puree all ingredients in processor until smooth. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

Butternut Squash Soup III

2010-12-27T15:18:00.001-05:00

Butternut Squash Soup III (Wrysmyguy)

Sauté 1 small onion in 2 tablespoons of butter in a large Dutch oven type pot

Peel butternut squash and dice into small pieces (add to pot)

Add 3 cans of College Inn chicken broth to pot

Peel and dice 2 carrots and 2 apples and put in pot

Cook the above about 30 minutes (or longer) or until the veggies are soft

Place in food processor and puree

Add salt, pepper and a pinch of nutmeg

Add 1 pint of heavy cream and stir

Cook a few more minutes or until well blended

Butternut Squash Soup II

2010-12-27T15:17:00.001-05:00

Butternut Squash Soup II (05novbride)
(MH Jay's recipe)

Ingredients:
1 finely chopped onion
1-3 tablespoons of fresh minced ginger (depending on taste for ginger)
1/4-1/2 cup canola or other plain vegetable oil (olive oil not recommended)
2 frozen packages butternut squash
1-2 cans of chicken stock (the amount of chicken stock depends on how thick/thin you want the soup)
1/2 cup OJ
Salt and fresh ground pepper to taste

Directions:

1. Sauté the onion first for a few minutes (with small pinch of salt) until almost translucent in oil (about 3-5 minutes)

2. Add ginger and sauté with onion for another 2-3 minutes

3. Add chicken stock and bring to a boil

4. Defrost frozen squash in the stock and bring to a simmer/boil again and cook for another 5 minutes once it has simmered

5. Add OJ and simmer for another couple of minutes

6. Add salt and fresh ground pepper to taste

7. Blend the soup to make smooth if desired (but not necessary)

Cooking note:
1. The ginger is the only ingredient that can effect the taste of the soup drastically if you use too much or too little, so you may want to start small and taste as you go along

2. You can use fresh butternut squash if you prefer, but it must be roasted first and is somewhat of a pain - the frozen tastes the same!

Butternut Squash Soup

2010-12-27T15:15:00.000-05:00

Butternut Squash Soup (3Guys&AMomma & Lishie0729)

2 pounds butternut squash, peeled and cut into chunks
4 cups Rich Chicken Stock or other stock
1 1/4 cups sour cream, crème fraiche or heavy cream
2 tablespoons butter
salt and freshly ground black pepper
2 teaspoons butter
about 1 tablespoon sugar (optional)
several chives, cut into 1-inch pieces

Directions:
1. Combine the squash and stock in a saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer for about 20 minutes, or until the squash is very tender.

2. Cool a bit for safety's sake, then puree the mixture in a blender. (You may prepare the recipe in advance up to this point; refrigerate in a covered container for up to 2 days.)

3. Return the puree to the saucepan and turn the heat to medium-low. Stir in the sour cream, crème fraiche, or cream, along with the butter, salt and pepper to taste. Cook, stirring, until heated through (do not boil), then taste and add sugar and more seasoning, if necessary. Keep warm over low heat.

Butternut Squash and Apple Soup

2010-12-27T15:14:00.000-05:00

Butternut Squash and Apple Soup (Happy8-13-05)
(From simply recipes)

**Very easy and very Yummy!

1 yellow onion, chopped
1 rib of celery, chopped
I carrot, chopped
1 Tbsp butter
1 butternut squash, peeled, seeds removed, chopped
1 tart green apple, peeled, cored, chopped
(squash and apple should be at a 3 to 1 ratio)
3 cups chicken broth (or vegetable broth if
vegetarian)
Pinches of nutmeg, cinnamon, salt and pepper

Combine butter, onion, celery, and carrot in large
saucepan. Cook for 5 minutes. Add squash, apple, and
broth. Bring to boil. Simmer for 10 minutes or until
squash is soft. Puree. Add spices to taste.

Broccoli Cheese Soup

2010-12-27T12:02:00.001-05:00

Broccoli Cheese Soup (MsHan)

2 tablespoons of olive oil
1.5 lbs of broccoli
4 cups chicken stock
Salt & fresh ground pepper
1/2 cup cream
1 cup + shredded cheddar cheese

1. In large saucepan heat oil, add broccoli chopped up & sauté.
2. When broccoli is soft add stock, simmer 15 to 20 mins
3. In blender or food processor, puree in batches until smooth, return to sauce pan.
3. Reheat on low flame, mix in cream. Salt & pepper to taste. Add cheese & stir until all melted & blended. Toss in broccoli florets optional.
4. If you love cheesy soup - put some cheese on top

Beef Lentil Soup

2010-12-27T12:01:00.000-05:00

Beef Lentil Soup (wedinfeb05)
(From Giada DeLaurentis)

2 tablespoons olive oil
1 1/2 pounds boneless beef chuck, cut into 1-inch cubes
Salt and freshly ground black pepper
3 large celery stalks, chopped
2 large carrots, peeled and chopped
1 large onion, chopped
6 garlic cloves, chopped
1 1/2 teaspoons chopped fresh rosemary leaves
1 1/2 teaspoons dried oregano
6 (14-ounce) cans beef broth
1 (28-ounce) can diced tomatoes in juice
2 cups (about 11 ounces) lentils, rinsed
1/3 cup chopped fresh Italian parsley leaves

Heat the oil in heavy large pot over medium-high heat. Sprinkle the beef
with salt and pepper. Add half of the beef and cook until brown, about 8
minutes. Using a slotted spoon, transfer the beef to a bowl. Repeat with the
remaining beef. Add the celery, carrots, onion, garlic, rosemary, and
oregano to the pot. Sauté until the onions are translucent, about 8 minutes.
Return the beef and any accumulated juices from the bowl to the pot. Add the
broth and tomatoes with their juice. Bring the soup to a boil. Reduce the
heat to medium-low. Cover and simmer until the meat is just tender, stirring
occasionally, about 1 hour. Add the lentils. Cover and continue simmering
until the lentils are tender, about 40 minutes. Stir in the parsley. Season
the soup, to taste, with salt and pepper. Ladle the soup into bowls and
serve.

Beef Barley Soup

2010-12-27T11:58:00.001-05:00

Beef Barley Soup (gingergrl)

This is one of my husband's favorite things for me to make - it's a combination of a couple recipes. It's really hearty and great for dinner on a cold night.

1 1/2 pounds boneless lean beef, cubed
2 tablespoons olive oil
1 tsp salt
1 tsp black pepper
1 clove garlic, minced
5 cans beef broth (College Inn is the best)
4 cups water
1 can diced tomatoes
1 small can tomato sauce
4 stalks celery, chopped
6 carrots, chopped
1 onion, diced
1 bay leaf
1/2 cup chopped fresh parsley (optional)
1 cup barley, picked through and rinsed
1 tsp dried thyme

In a skillet over medium heat, sauté the beef in the oil for 5 minutes, or until browned. Add salt pepper and garlic and cook another minute - place seasoned meat into a slow cooker. Add a little water to the skillet to pick up all the browned bits and add those too!

Add the remaining ingredients except for the thyme. Cover and cook on low for 6 to 8 hours or until the veggies and barley are tender. Add thyme 10 minutes before serving. If the soup gets too thick, add more broth or water.

(I don't always add the barley right away as it can get mushy - just be sure and add it at least 3 hours before you want to eat. Also, I use whatever beef is on sale, stew meat, london broil, chuck roast - it all comes out very tender. If you use a cut of meat that's on the bone, you'll get even more flavor in the soup. This is even better the next day and freezes really well - it's more like stew than soup!)

Baked Potato Soup

2010-12-27T11:56:00.000-05:00

Baked Potato Soup (ghl)

4 large baked potatoes
6 cups milk
3 tbsp butter
3 tbsp flour
1/2 small onion, finely chopped.
1 cup cooked crumbled bacon
1 1/2 cup shredded sharp cheddar cheese
chives (either fresh or dried)
sour cream
salt and pepper

Melt the butter in a large pot and sweat the onion in the butter. Stir in the flour to make a roux. Once the flour is incorporated and very lightly browned, whisk in the milk. Scoop the flesh from the baked potatoes and add it to the pot. Season with salt and pepper to taste. Bring the soup to a simmer and cook until the potatoes are heated through and the soup is thickened. Remove from heat and stir in 1/2 cup of shredded cheese, and half the bacon. Ladle into bowls and top with the remaining cheese, bacon, chives, and a dollop of sour cream.

Baked Potato-and-Broccoli Soup

2010-12-27T11:54:00.001-05:00

Baked Potato-and-Broccoli Soup (suz5425)

I got this recipe online (don’t remember the source), but it’s originally from Southern Living Magazine. I left the nutrition info that the magazine had listed at the bottom of the recipe. It’s great for a cold winter night.

Prep: 20 min., Cook: 20 min. Sherry's original potato-cheese soup recipe used butter, cream cheese, and cream of mushroom soup. We lightened hers by using lower-fat ingredients and adding broccoli and onions for fiber, while still maintaining the rich flavor with freshly shredded cheese and bacon pieces.

1/4 cup all-purpose flour
2 (14 1/4-ounce) cans low-sodium fat-free chicken broth, divided
3 cups peeled, cubed potato (about 1 1/4 pounds)
2 cups broccoli florets, chopped
1 small onion, chopped
1 1/4 cups 2% reduced-fat milk
1 (8-ounce) block 2% reduced-fat sharp Cheddar cheese, shredded
7 teaspoons shredded 2% reduced-fat sharp Cheddar cheese
7 teaspoons fully cooked bacon pieces
7 teaspoons chopped green onions

Whisk together flour and 1/3 cup chicken broth until smooth.
Combine remaining chicken broth and next 3 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 8 minutes or until potatoes are tender. Gradually stir in flour mixture. Cook, stirring often, 5 minutes.
Stir in milk and 8 ounces shredded cheese. Cook mixture over medium-low heat, stirring constantly, until cheese melts. Top each serving of soup with 1 teaspoon cheese, 1 teaspoon bacon pieces, and 1 teaspoon chopped green onions.
Note: We recommend freshly shredded cheese (versus the preshredded variety) for additional creaminess and even melting.

Yield: Makes 7 servings (serving size: 1 cup) (serving size: 1 cup)

CALORIES 223 (32% from fat); FAT 7.9g (sat 4.5g,mono 0.5g,poly 0.1g); PROTEIN 17.3g; CHOLESTEROL 31mg; CALCIUM 395mg; SODIUM 667mg; FIBER 2.6g; IRON 1mg; CARBOHYDRATE 20.3g

5 Can Soup

2010-12-27T11:51:00.001-05:00

5 Can Soup (knittygrl)
(Weight Watchers)
1 cup=1 point

1 can diced tomatoes
1 can corn
1 can minestrone soup (ready to serve)
1 can mixed vegetables
1 can black beans, rinsed

Mix em all in a pot and warm. Sprinkle with some Parm. cheese if you want!

Ricotta and Herb Spread

2009-10-01T23:34:00.000-04:00

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

2009-10-01T23:33:00.000-04:00

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

2009-10-01T23:31:00.000-04:00

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

2009-10-01T23:29:00.000-04:00

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

2009-10-01T23:27:00.000-04:00

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

2009-10-01T23:25:00.000-04:00

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

2009-10-01T23:12:00.001-04:00

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

2009-10-01T23:10:00.001-04:00

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

2009-10-01T23:07:00.001-04:00

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

2009-10-01T23:02:00.001-04:00

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

2009-10-01T22:59:00.002-04:00

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

2009-10-01T22:55:00.000-04:00

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

2009-10-01T22:54:00.001-04:00

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

2009-10-01T22:51:00.001-04:00

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

2009-08-31T14:47:00.001-04:00

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

2009-08-31T14:46:00.000-04:00

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

2009-08-14T23:19:00.002-04:00

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

2009-08-14T23:17:00.001-04:00

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

2009-08-14T23:15:00.001-04:00

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

2009-08-14T23:13:00.001-04:00

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

2009-08-14T23:12:00.002-04:00

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

2009-08-14T23:05:00.001-04:00

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

2009-08-14T23:02:00.000-04:00

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

2009-08-14T23:01:00.001-04:00

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

2009-08-14T22:53:00.001-04:00

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

2009-08-14T22:50:00.003-04:00

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

2009-08-14T22:19:00.002-04:00

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

2009-08-14T22:16:00.001-04:00

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

2009-08-14T22:11:00.001-04:00

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

2009-08-14T22:10:00.000-04:00

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

2009-08-14T22:09:00.000-04:00

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

2009-08-04T15:06:00.000-04:00

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

2009-08-04T15:04:00.000-04:00

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

2009-08-04T15:03:00.000-04:00

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

2009-08-04T15:01:00.001-04:00

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

2009-08-04T14:54:00.001-04:00

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

2009-08-04T14:49:00.000-04:00

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

2009-08-04T14:47:00.000-04:00

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

2009-08-04T14:46:00.000-04:00

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

2009-08-04T14:44:00.001-04:00

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

2009-08-04T14:28:00.003-04:00

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

2009-08-04T14:19:00.002-04:00

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

2009-08-04T14:15:00.002-04:00

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

2009-08-02T23:21:00.000-04:00

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

2009-08-02T23:12:00.001-04:00

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

2009-08-02T23:10:00.000-04:00

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

2009-08-02T22:54:00.000-04:00

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

2009-08-02T22:39:00.001-04:00

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

2009-08-02T22:35:00.003-04:00

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

2009-08-02T22:07:00.000-04:00

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

2009-08-02T22:05:00.000-04:00

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)

2009-08-02T21:59:00.001-04:00

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

2009-08-02T21:55:00.001-04:00

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

2009-08-02T21:46:00.001-04:00

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

2009-08-02T21:44:00.001-04:00

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

2009-08-02T21:42:00.000-04:00

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

2009-08-02T21:38:00.000-04:00

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

2009-08-02T21:36:00.001-04:00

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

2009-08-02T21:26:00.000-04:00

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

2009-08-02T21:24:00.000-04:00

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

2009-08-02T21:23:00.000-04:00

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

2009-08-02T21:18:00.002-04:00

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

2009-08-02T21:17:00.000-04:00

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

2009-08-02T21:14:00.001-04:00

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

2009-07-28T23:32:00.001-04:00

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

2009-07-28T23:30:00.000-04:00

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

2009-07-28T23:26:00.002-04:00

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

2009-07-28T23:24:00.002-04:00

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

2009-07-28T21:14:00.001-04:00

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

2009-07-28T20:49:00.003-04:00

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

2009-07-28T20:45:00.004-04:00

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

2009-07-28T20:43:00.002-04:00

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

2009-07-28T20:41:00.000-04:00

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

2009-07-28T20:39:00.001-04:00

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

2009-07-28T14:03:00.002-04:00

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

2009-07-28T13:57:00.001-04:00

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

2009-07-28T13:55:00.000-04:00

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).