Chicken Coconut Kurma

Chicken Coconut Kurma
from Favorite Family Recipes

Chicken Spice Marinade:
3 chicken breasts sliced thin
1/2 tsp. salt
1 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. cayenne
Mix this all together about an hour ahead of time.

1 tsp. vegetable oil
3 tsp. minced garlic
1/2 tsp. ginger
1 tsp. ground cumin
1 tsp. ground coriander
1/4 tsp. turmeric
1/2 tsp. cayenne
2 medium tomatoes, lightly blended (or 1 can diced tomatoes)
4 Tbsp. plain greek yogurt
3/4 cup water
1 tsp. salt
1 can coconut milk
1 tsp. garam masala (an Indian spice)

Put the chicken (that has been marinating in the spices) into a large fry pan over medium heat until cooked through.
In a large sauce pan, put the oil, garlic, and ginger over medium heat until it starts to simmer. Then add the remaining spices (except salt and masala) and simmer for another minute. After that, add the tomatoes and simmer for 3 to 4 minutes. Add the yogurt and blend in with a wire whisk. Then add the cooked chicken pieces, the 3/4 cup water, and salt. Bring to a boil, then cover and simmer for 20 minutes.
Stir in the coconut milk and garam masala then simmer uncovered, stirring occasionally, until the sauce becomes fairly thick. Serve with rice. 

Pumpkin Waffles

Pumpkin Waffles
Makes 8 round waffles
slightly adapted from Pumpkin Waffles Blog

INGREDIENTS
• 1/4 cup light brown sugar
• 3 Tbsp. cornstarch
• 1 1/4 cup all-purpose flour
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1 3/4 tsp. cinnamon
• 2 tsp. ginger
• 1/4 tsp. cloves
• 1/4 tsp. nutmeg
• 2 large eggs, separated
• 1 cup milk
• 1 cup canned solid-pack pumpkin
• 4 Tbsp. unsalted butter, melted and warm

DIRECTIONS
1. Lightly oil the waffle iron with vegetable oil, and set it to the desired temperature.
2. Combine brown sugar and cornstarch in a large bowl. Whisk together to break apart the cornstarch. Add the remaining dry ingredients, and whisk to blend.
3. Separate eggs: yolks go in a medium sized bowl and whites get set aside in a smaller bowl.
4. Add pumpkin and milk to the egg yolks. Whisk to blend and set aside.
5. Whip egg whites with a hand mixer on high until stiff peaks form– about 1 1/2 – 2 minutes. Set aside.
6. Pour melted butter into the yolk/milk/pumpkin mixture. As you pour, whisk to combine.
7. Add the pumpkin mixture to the dry ingredients, and mix them together until just combined. A little lumpiness is fine. That will smooth out when the egg whites are added.
8. Slide the whipped egg whites out of the bowl and onto the mixture you just prepared. Gently fold them in until no white bits are obvious.
9. Once the waffle iron is heated, you’re ready to pour the batter!

Moroccan Quinoa

I pulled this recipe from nestle.com via Tastespotting and oh boy is it a keeper!  This is a great side dish to serve with meat or fish.  The flavors are perfect together.  I loved this one and will be making it again soon!  This is by far my favorite quinoa dish I've tried.

 

Moroccan Quinoa 

Ingredients:

1 tablespoon extra-virgin olive oil

1/2 cup chopped shallots

1 large clove garlic, finely chopped

1 cup water

1 cup apple juice

1 cup ivory quinoa, rinsed

1 1/2 teaspoons chicken bouillon

1/2 teaspoon ground cumin

1/3 cup chopped dried cherries or cranberries

1/3 cup coarsely chopped fresh cilantro

1/4 cup pine nuts, toasted

Ground black pepper

Directions: 

1.  Heat oil in medium saucepan over medium-high heat. Add shallots and garlic; cook, stirring occasionally, for 2 minutes or until fragrant. 

2.  Stir in water, apple juice, quinoa, bouillon and cumin. Bring to a boil; reduce heat to medium-low. Cover; cook for 15 minutes or until most of liquid is absorbed.

3.  Remove from heat; stir in cherries/cranberries. Cover; let stand for 5 minutes. Add cilantro and pine nuts; fluff with fork and serve. Season with pepper.  Serves 6.

Pigs in a Blanket

I discovered this recipe about 12 years ago in a Taste of Home magazine.  I had just one child, a toddler,  at the time and thought this would be a fun, hand-held, non-messy food for her to eat.  Fast forward 12 years, 3 states, and 3 kids later, and this recipe has become a family tradition.  I love to make this every Halloween for a quick, grab and go meal before trick-or-treating.  My kids love them so I know that even amidst the excitement of the night they will eat without complaining before they hurry off to the candy fest.  To ease preparation at dinner time you can prepare the dough and wrap the hot dogs earlier in the day and then refrigerate them on a greased baking sheet until 45 minutes before you want to eat.  Then simply remove from the fridge, allow to rise for 30 minutes, and bake as directed. 

Pigs in a Blanket
Serves 12

Ingredients:

• 1 package (1/4 ounce) active dry yeast
• 1/3 cup plus 1 teaspoon sugar, divided
• 2/3 cup warm milk (110° to 115°)
• 1/3 cup warm water (110° to 115°)
• 1 egg, beaten
• 2 tablespoons plus 2 teaspoons shortening, melted
• 1 teaspoon salt
• 3-2/3 cups all-purpose flour
• 12 hot dogs
• 2 slices process American cheese

Directions:

• In a large bowl, dissolve yeast and 1 teaspoon sugar in milk and water; let stand for 5 minutes. Add the egg, shortening, salt, remaining sugar and enough flour to form a soft dough.
• Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• Cut a 1/4-in.-deep lengthwise slit in each hot dog. Cut cheese slices into five strips; place one strip in a slit of each hot dog.
• Punch dough down; divide into 12 portions. Roll each into a 5-in. x 2-1/2-in. rectangle and wrap around prepared hot dogs; pinch seam and ends to seal.
• Place seam side down on greased baking sheets; let rise for 30 minutes. Bake at 350° for 15-18 minutes or until golden brown. Yield: 12 servings.

Hearty Turkey and Bean Chili

I've never found a chili recipe that works for my whole family so I'm always on the lookout.  I found this recipe for turkey and bean chili over at Mel's Kitchen Cafe and tried it last night for dinner.  My kids gobbled it up and even had seconds!  I think they loved because it wasn't too spicy and because there wasn't any "gross stuff" in it (the red pepper is camouflaged nicely).  I love that it uses ground turkey and two kinds of beans.  It has great flavors and a very subtle heat.  We ate it with cornbread and some fruit on the side. 

Hearty Turkey and Bean Chili
*Serves 6

INGREDIENTS:
1 pound ground turkey
1 medium yellow onion, chopped
1 yellow or red bell pepper, seeded and chopped
2 cloves of garlic, finely minced or pressed through a garlic press
2 (14.5-ounce) cans diced tomatoes
2 (16-ounce) cans tomato sauce
1 (15-ounce) can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon black pepper
1/4 teaspoon dried basil
1 teaspoon salt
1 teaspoon brown sugar

DIRECTIONS:
In a large pot, brown the turkey with the onion and garlic over medium heat, until cooked through, breaking up the ground turkey into pieces as it cooks. Drain off extra grease. Add the chopped bell pepper and cook 1-2 minutes until slightly tender. Add the rinsed and drained beans. Stir. Add the remaining ingredients and spices. Stir well. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer for 15 minutes (or upwards of an hour if you have more time), stirring occasionally and making sure the chili isn’t sticking to the bottom of the pot.
Serve with sour cream, shredded cheese and tortilla chips, if desired.

Tex-Mex Turkey Soup

This is the perfect soup to use up all those turkey leftovers in a few weeks!  I have adapted the recipe slightly from what I found on allrecipes.com about two years ago and we have made it regularly since then.  It is great with chicken too. 

Tex-Mex Turkey Soup
Serves:  8-10

1 T. olive oil
1/2 c. chopped onion
3 cloves garlic, minced
2 t. chili powder
1/2 t. cumin
1/2 t. oregano
4 c. low-sodium chicken broth
1 can (10.75 oz.) condensed tomato soup
1 (28 oz.) can diced tomatoes
1 c. salsa
3-4 c. shredded, cooked turkey (or chicken)
1 T. dried parsley
3 chicken bouillon cubes
1 (14 oz.) can black beans, rinsed, drained
2 c. frozen corn
1/2 c. sour cream
1/4 c. chopped fresh cilantro

Toppings:
Tortilla chips, crushed
Shredded cheddar cheese
Sour cream
Avocado chunks
Fresh cilantro

1.  Heat olive oil in a large saucepan over medium heat.  Add onions and cook until they begin to soften, about 4 minutes.  Add garlic, chili powder, cumin and oregano and cook, stirring for 1 minute.
2.  Stir in broth, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes.  Bring to a boil, then reduce heat and simmer 5 minutes or until bouillon cubes dissolve.  Add black beans, corn, sour cream and cilantro.  Simmer for 20-30 minutes.
3.  Serve soup with desired toppings. 

Frosted Pumpkin Bars

Sunday I was looking for a pumpkin bar recipe to use up a cup of pumpkin I had in the fridge.  I wanted a treat but not something with huge amounts of sugar and oil.  I found this recipe on allrecipes.com and made just a few changes.  They turned out great, sort of like pumpkin pie with cream cheese frosting-yum!  I didn't make the frosting because I had some cream cheese frosting already in the freezer. 


Frosted Pumpkin Bars
adapted from allrecipes.com

• 1/2 cup all-purpose flour
• 1/2 cup white whole wheat flour
• 1 cup sugar (I used 1/2 Splenda and 1/2 sugar)
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cloves
• 1 egg
• 2 egg whites (I used 1/2 c. egg substitute)
• 1 cup canned pumpkin
• 1/4 cup canola oil
• 2 tablespoons water
• 4 ounces reduced fat cream cheese
• 1 1/2 cups confectioners' sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon grated lemon peel

Directions

1. In a mixing bowl, combine the first six ingredients. Add egg, egg whites, pumpkin, oil and water; mix well. Transfer to an 8x8 baking pan coated with nonstick cooking spray. Bake at 350 degrees F for 30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
2. In a mixing bowl, beat cream cheese. Beat in confectioners' sugar, then vanilla and lemon peel. Frost bars. Chill for 15 minutes, then cut. Refrigerate leftovers.

Buttermilk Cornbread

I love cornbread, don't you?  But there are some that can be really disappointing.  You know the kind:  bland, dry, crumbly and not really worth the calories.  This however is moist and cakey, delicious and sooo worth the calories!  It goes perfectly with lots of soups, stews and chilis.  This is my all-time favorite corn bread hands down.  Best ever!  

Buttermilk Cornbread

1/2 c. sugar 
2 eggs
2 c. buttermilk

1 c. oil
2 c. flour
1 c. cornmeal
1 t. salt
2 t. baking soda


Whisk together sugar, eggs, buttermilk and oil.  Add remaining ingredients, whisking to combine.  Spray a 9x13 pan with cooking spray and bake at 400 degrees for 20-25 minutes.

Potato Bacon Chowder

This soup is warm, homey and soul-satisfying.  It's also fast, easy and cheap to make!  That's a win, win, win for me!  Make some the next time a cold day comes your way.

Potato Bacon Chowder
Serves 6

2 1/2 c. cubed potatoes
8 strips bacon
1 c. chopped onion
1 3/4 c. milk
1 can cream of chicken soup
1 c. sour cream
1 can corn, drained
1 1/2 t. dried parsley
1 1/2 t. salt
1/4 t. pepper

Place bacon in a large frying pan and cook until crisp; chop.  Add onion to drippings and saute until translucent.  Set aside bacon and onion.  Place cubed potatoes in a stock pot and cover with water.  Bring to a boil and cook until potatoes are tender.  When tender, drain most of the water leaving just enough to barely cover potatoes. Add bacon and onion to potatoes.  Gradually stir in milk, soup, sour cream, corn, parsley, salt and pepper.  Bring to serving temperature over low heat but don't boil. 

Apple Pancakes with Apple Syrup

This recipe from a friend is one of our favorites after we've been apple picking in the Fall.  It's bursting with apple-y goodness.

Apple Pancakes with Apple Syrup

Pancake batter:
2 eggs
2 c. buttermilk
4 T. oil
2 c. flour
2 T. sugar
2 t. baking powder
1 t. baking soda
1 t. salt
1 t. cinnamon
1 1/2 c. grated apples

Mix all ingredients together, adding apples last. 

Syrup:
1c. sugar
2 T. cornstarch
1/4 t. cinnamon
1/8 t. nutmeg
2 c. apple juice/cider
2 T. lemon juice
2 T. butter

Combine first 4 ingredients in a saucepan.  Add juices, boil 1 minute.  Add butter, stirring until melted completely. 

Classic Chicken Divan Casserole

Dinner tonight is an oldie but a goodie.  My mom made this when I was growing up and although I've made a couple of changes to it, it is basically the same delicious classic that my whole family gobbles up!  When I need a satisfying meal to take to someone this is definitely one I turn to often.  Add some warm, crusty bread, fruit and/or a green salad and this meal is sure to please.

Classic Chicken Divan Casserole

2 T. butter
1/4 c. flour
1 c. chicken broth
1/4 c. half and half
1/4 t. salt
2 c. cooked rice
2 c. cooked chicken, cut in chunks
1 16 oz. pkg. frozen broccoli florets, defrosted
1/4 c. parmesan cheese (the green can stuff works great here)

Melt butter in a small saucepan and whisk in flour.  Add chicken broth and whisk over medium-high heat until mixture becomes thick and smooth.  Remove from heat and stir in half and half and salt.  Set aside.  Layer cooked rice, chicken, and broccoli.  Pour white sauce over the broccoli and top with parmesan cheese.  Bake at 350 degrees for 30 minutes.

Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish

We grilled these chicken thighs this summer and loved the recipe.  Especially the relish that goes over the chicken.  I was eating it plain!  The leftover relish was also good with tortilla chips.   

Grilled Chicken Thighs with Pineapple, Corn and Bell Pepper Relish

from Eat Yourself Skinny

8 skinless, boneless chicken thighs

1 tsp. garlic powder

1 tsp. ground cumin

1/2 tsp. salt

1/4 tsp. ground black pepper

Cooking spray

Relish:

2 cups cubed fresh pineapple (about 1/2 pineapple)

1/2 cup fresh corn kernels (about 1 ear)

1/3 cup finely chopped red bell pepper

1/4 cup thinly sliced fresh basil

3 Tbsp finely chopped red onion

1 Tbsp cider vinegar

1 tsp. sugar

1/4 tsp. salt

Heat a grill pan over medium-high heat; lightly coat with cooking spray.  Combine garlic powder, cumin, 1/2 tsp. salt, and pepper in a small bowl; sprinkle over chicken.  Add chicken to pan; cook 10 minutes on each side or until done.

Meanwhile, combine remaining 1/4 tsp. salt, pineapple, and remaining ingredients in a medium bowl.  Serve relish over chicken and enjoy.

Blueberry Peach Cobbler

Two summers ago I made this for my husband's birthday.  It was a big hit and we've made it several times since.  I love that you stir the blueberries into the cobbler batter so they aren't swimming in the peaches.  I also love that it is not overly sweet so the fruit flavor really shines through.  This one is a keeper!

Blueberry Peach Cobbler
from Cooking Light, July 2010

5 lbs. peaches, peeled, pitted, and sliced
2 T. fresh lemon juice
1 c. granulated sugar, divided
3/8 t. salt, divided
6.75 oz. (about 1 1/2 c.) plus 2 T. all-purpose flour, divided
1 t. baking powder
1/2 c. butter, softened
2 large eggs
1 t. vanilla extract
3/4 c. buttermilk
2 c. fresh blueberries
2 T. turbinado sugar (sugar in the raw)

1.  Preheat oven to 375 degrees.
2.  Place peaches in a large bowl.  Drizzle with juice, toss. Add 3/4 c. granulated sugar, 1/8 t. salt, and 2 T. flour to peach mixture; toss to combine.  Arrange peach mixture evenly in a 9x13 in. glass or ceramic baking dish coated with cooking spray.
3.  Weigh or lightly spoon 6.75 oz. flour (about 1 1/2 c.) into dry measuring cups; level with a knife.  Combine flour, remaining 1/4 t. salt, and baking powder in a bowl, stirring well with a whisk.  Place the remaining 1/4 c. granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes).  Add eggs, 1 at a time, beating well after each addition.  Stir in vanilla extract.  Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined.  Stir in blueberries.
4.  Spread batter evenly over peach mixture; sprinkle with turbinado sugar.  Place baking dish on a foil-lined baking sheet.  Bake at 375 degrees for 1 hour or until topping is golden and filling is bubbly. 

Yield:  12 servings (serving size:  about 3/4 c.)
Calories 303; Fat 9.6g

Toll House Pan Cookies

Do you ever want a chocolate chip cookie but you don't want to take the time to bake individual cookies?  When I need cookies fast I stir together this recipe, throw the dough into one pan, bake and voila!  One pan chocolate chip cookie magic!

Toll House Pan Cookies

1 c. butter
3/4 c. sugar
3/4 c. brown sugar
2 eggs
1 t. vanilla
1 t. salt
1 t. baking soda
2 1/4 c. flour
1 12 oz. pkg. chocolate chips

Cream together butter and sugars.  Add eggs and vanilla, mix well.  Combine dry ingredients and add to the mixture.  Stir in chocolate chips.  Press into a 9x13 inch pan and bake at 375 degrees for 20 minutes.

Mom's Chocolate Peanut Butter Bars

This is a classic from my childhood that I love.   They are so fast, easy and delicious you'll love them too!  The great thing is that I usually have all the ingredients on hand so if I need a quick dessert to take somewhere, I make a batch of these and I'm all set. 

Mom's Chocolate Peanut Butter Bars

1/2 c. (1 stick) butter
1/2 c. sugar
1/2 c. brown sugar
1 egg
1/2 c. peanut butter
1/2 t. vanilla
1/4 t. salt
1/2 t. baking soda
1 c. flour
1 c. quick oats
1 12 oz. pkg. chocolate chips

Cream together butter and sugars.  Add egg, peanut butter and vanilla, mix well.  Combine dry ingredients and add to the mixture.  Press into bottom of a 9x13 pan.  Bake at 350 degrees for 20 minutes.  Remove from oven and while still hot sprinkle with chocolate chips.  Spread evenly over the top as they melt.  Allow chocolate to harden before cutting into bars.

*You can double the peanut butter mixture and cook for 30 minutes for a thicker bar.

Apricot Dipping Sauce

We love to eat this over Pecan-Crusted Chicken strips (recipe to come).  It would also be a good dipping sauce for spring rolls  It's a good combination of sweet and spice.  Yum! 

Apricot Dipping Sauce
from Cooking Light, March 2010

1/4 c. apricot preserves
2 T. fresh lime juice
1 t. minced shallots
1/2 t. grated, peeled fresh ginger
1/4 t. salt
1/8 t. ground red pepper
 

Chocolate-Cherry Heart Smart Cookies

When I want a treat but don't want to go completely overboard I compromise with this healthier chocolate-cherry cookie.  The dark chocolate and sweet cherries are the perfect combination.

Chcolate-Cherry Heart Smart Cookies
from Cooking Light, Jan/Feb 2010

1.5 oz. all-purpose flour (about 1/3 c.)
1.5 oz. whole-wheat flour (about 1/3 c.)
1 1/2 c. old-fashioned rolled oats
1 t. baking soda
1/2 t. salt
6 T. unsalted butter
3/4 c. packed light brown sugar
1 c. dried cherries
1 t. vanilla extract
1 large egg, lightly beaten
3 oz. bittersweet chocolate, coarsely chopped

1.  Preheat oven to 350 degrees.
2.  Weigh or lightly spoon flours into dry measuring cups; level with a knife.  Combine flours and next 3 ingredients (through salt) in a large bowl; stir with a whisk.
3.  Melt butter in a small saucepan over low heat.  Remove from heat; add brown sugar, stirring until smooth.  Add sugar mixture to flour mixture; beat with amixer at medium speed until well blended.

Add cherries, vanilla, and egg; beat until combined.  Fold in chocolate.  Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray.  Bake at 350 degrees for 12 minutes.  Cool on pans 3 minutes or until almost firm.  Remove cookies from pans; cool on wire racks.  Yield:  30 cookies

Calories 94; Fat 3.2 g; serving size 1 cookie.

Leftover Roast Beef Barley Soup

We often have a traditional roast, potatoes and carrots Sunday dinner.  The result is usually lots of leftover roast that I need to use up.  I found this recipe a few years ago and have used it ever since when looking for an easy, delicious way to use up some leftovers.

Leftover Roast Beef Barley Soup
Serves 12

1 c. chopped carrot
1/2 c. chopped celery
1/2 c. chopped onion
1 T. butter
8 c. beef broth (or a combination of leftover gravy, broth, and/or water)
2-3 c. chopped, cooked  boneless beef roast
1 (14.5 oz) can diced tomatoes, undrained
1/2-1 c. quick-cooking barley
1 t. salt
1/2 t. pepper
1/2 t. dried basil
1/2 t. dried oregano
1/2 c. frozen peas

1.  In a large stock pot, saute carrot, celery and onion in butter until translucent.
2.  Add the broth, beef, tomatoes, barley, salt, pepper, basil and oregano; bring to a boil.
3.  Reduce heat, cover and simmer for 20 minutes, or until barley is tender, stirring occasionally.
4.  Add the peas and simmer, uncovered, for 5 minutes.

Caramel Apples

The other day my kids came home from school hungry (as usual) and complaining that we had nothing good to eat (as usual).  Enter brilliant mom (me!) who happens to have both a fun, kid-pleasing recipe and all the ingredients to make said recipe a reality.  Caramel apples saved the day!

We actually used this recipe as a dipping sauce for sliced apples instead of dipping whole apples.  It worked great! 

Caramel Apples
from Cooking Light, October 2010

16 wooden sticks
16 small apples, chilled
2 c. granulated sugar
1/2 c. light-colored corn syrup
1/2 c. water
2 c. half-and-half
2 t. vanilla extract
1/4 t. salt

1.  Push wooden sticks into the top of chilled apples.  Return apples to the refrigerator until caramel is ready for dipping. 
2.  Place sugar, corn syrup, and water in a large saucepan; boil, stirring until dissolved.  Boil, without stirring, 9 minutes or until light golden.
3.  Combine half-and-half, vanilla, and salt; slowly stir into pan.  Boil until cany thermometer reaches 235 degrees (45 minutes), stirring frequently. 
4.  Pour caramel into a bowl sitting in a hot water bath.  Swirl apples in caramel, and place on baking sheet lined with wax paper. 

Calories 221; Fat 3.7 g

Baked Oatmeal with Apples & Cranberries

This is one of my favorite fall (or anytime) recipes.  I got it from a friend several years ago who is a fantastic cook.

Baked Oatmeal with Apples & Cranberries

1/2 c. vegetable oil (or applesauce)
1 c. brown sugar (1/2 c works great)
2 eggs
3 c. quick oats (uncooked)
2 t. baking powder
1 t. salt
1 t. cinnamon
1 c. milk
1 apple, peeled and chopped
1/2 c. dried cranberries

Mix oil, sugar and eggs in a large mixing bowl with whisk.  Add oats, baking powder, salt, cinnamon and milk.  Stir together well.  Stir in fruit.  Pour into lightly greased 9" square baking pan.  Bake at 350 degrees for 30 minutes.  Serve warm with milk.

Chicken and Dumplings

We tried this the other night for dinner and loved it.  It has good flavor and is really yummy to come home to on a chilly night.  To ease prep time the night of, I prepared the broth (see step#1) the day before and had it in the fridge ready to go. 

Chicken and Dumplings
adapted from Taste of Home Oct. 2011

6 c. reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1/4 t. crushed red pepper flakes
1 c. chopped carrots
1 c. chopped celery
1 T. olive oil
1 T. butter
3 garlic cloves, minced
2 T. all-purpose flour
1 c. frozen peas
3 c. rotisserie chicken, shredded
1/4 c. half and half

Dumplings:
1 c. all-purpose flour
1 1/2 t. baking powder
1/2 t. salt
1/2 c. buttermilk
1 egg, lightly beaten
2 T. minced chives (optional)

1.  In a large saucepan, combine the first five ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 30 minutes.  Strain and set aside.
2.  In a Dutch oven, saute carrots and celery in oil and butter until tender.  Add minced garlic; cook 1 minutes longer.  Stir in flour until blended; gradually add prepared broth.  Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3.  Add peas; return to a boil.  Cook 3-5 minutes or until peas are tender.  Stir in chicken and cream; heat through.
4.  For dumplings, combine the flour, baking powder, and salt in a large bowl.  In another bowl, combine buttermilk and egg; stir into dry ingredients just until moistened.
5.  Drop by tablespoonfuls onto simmering chicken mixture.  Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).  Garnish with chives if desired.

Apple Muffins

We went apple picking Saturday on an unusally warm day for October in New England.  It was in the 80's!  We brought home a bushel of Cortland and Macoun apples.  So naturally I've been making lots of apple related goodies as well as enjoying lots of fresh apples to eat.  This recipe is very moist and delicious.  The perfect apple muffin!

Apple Muffins
makes 12 muffins
adapted from King Arthur Flour recipes


1 cup whole wheat flour
1 cup all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 Tbsp cinnamon
1/4 cup butter at room temperature
1/4 cup unsweetened applesauce
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 cup buttermilk
2 apples, peeled, cored, and coarsely chopped

1. In a small bowl, mix together the flours, baking powder, baking soda, salt and cinnamon. In a large bowl, cream the butter, applesauce and sugars. Add the egg and beat until fluffy.
2. Mix in the buttermilk gently (don’t overmix or the buttermilk will curdle). Stir in the flour mixture gently and fold in the apples.
3. Pour the batter into 12 muffin cup liners (you can sprinkle the tops with an additional 1/4 cup brown sugar if you want a special treat).  Bake at 400 F for 15-20 minutes.  Allow the muffins to cool in the muffin tin for a few minutes before transferring to a wire rack to cool completely.

Butternut, Bacon, Spinach and Feta Pizza

We tried this recipe last Friday night--wow!  The perfect fall pizza has been found.  I loved all the flavors.  They were perfect together.  I wish I had a piece to munch right now....yum.

Butternut, Bacon, Spinach & Feta Pizza Recipe
Ingredients: from gimme some oven

• 1 butternut squash, peeled, cored and diced into 1/2″ cubes
• 1 small red onion, peeled and quartered
• 4 Tbsp. olive oil
• kosher salt and freshly-ground black pepper
• 1 medium pizza crust
• 1 cup shredded Mozzarella cheese
• 2 cups loosely-packed baby spinach
• 6 slices lean bacon, cooked and diced into 1/2″ pieces
• 1/3 cup crumbled ATHENOS feta cheese

Method:
Preheat the oven to 400°F (200°C). In a large bowl, toss together the squash, onion, and 2 tablespoons olive oil, then spread the mixture in a single layer on a baking sheet. Season with salt and pepper.  Roast in the oven for about 30 minutes, stirring and turning the vegetables about halfway through.
Brush the remaining 2 tablespoons olive oil over the top of the pizza crust.  Leaving a 1″ border for crust, toss the Mozzarella cheese evenly over the center of the crust.  Layer with spinach, then bacon, and the squash/onion mixture (breaking up the onions if needed).  Then sprinkle the top with feta cheese.
Bake pizza according to recipe/package instructions.  Or bake for 10-12 minutes, until crust is slightly golden and the Mozzarella is melted.  Slice and serve immediately.

Homemade Ice Cream Cones

What is the perfect fun summer kitchen activity with your kids?  Make your own ice cream cones!  I can't wait to try these!

Cheesy Ham and Broccoli Calzone

In an attempt to use up the last of my Easter ham leftovers, I tried this recipe from www.goodlifeeats.com.  It was really good!  I doubled the recipe so that I could freeze half and pull out for a quick dinner later.  I like calzones because my kids think they're cool (we sometimes call them pizza pockets) and because they are an easy hand-held, on-the-go food if you're in a hurry.  I didn't have the pizza crust yeast so I substituted instant rise yeast with good results.

Makes 8 calzones

Ingredients:

No Rise Calzone or Pizza Crust:
1 1/3 cup warm water
2 packets Fleischmann’s Pizza Crust Yeast
2 tablespoons olive oil
2 teaspoons sugar
1 1/2 teaspoon salt
1 cup whole wheat flour
2 - 3 cups all-purpose flour
For the Calzone Filling:
1 3/4 cups diced ham
1 3/4 cups small broccoli florets, cut into bite sized pieces
1 1/2 c. (6 oz.) mild cheddar cheese, shredded
2 green onions, sliced thin
1 tablespoon butter
3 tablespoons flour
10 ounces milk
1 cube or 1 teaspoon chicken bouillon
1/4 teaspoon pepper
1 1/2 tablespoon sour cream

Directions:

For the Calzone Crust:
In the bowl of a stand mixer, add the warm water and yeast. Let stand for 5 minutes. After 5 minutes, whisk in the olive oil.
Meanwhile, combine sugar, salt, whole wheat, and 2 cups of all purpose flour in a bowl. Reserve the remaining 1 cup all-purpose in a separate bowl. Add the flour mixture to the water 1 cup at a time while mixing with the stand mixer's dough hook until a soft dough is formed.
If dough is still sticky, add the reserved flour 1/4 cup at a time (while still mixing) until desired consistency is reached. Dough should be soft and moist, but not sticky.
Dough does not need to rise, but keep it covered while you mix up the filling.
For the Calzone Filling:
Preheat oven to 500 degrees F.
Prepare the ham, broccoli, cheese, and green onion. Stir together in a medium-large bowl. Set aside.
In a small sauce pan, melt the butter over medium heat. Whisk in the flour until it has absorbed the butter. Slowly add the milk, whisking vigorously as you pour, until the sauce is thick and smooth. Add the bouillon and stir until dissolved. Season with pepper and, if desired, salt. Stir in the sour cream. Add the sauce into the ham mixture and stir to combine.
Divide dough into 8 equal portions and roll them into balls. It helps if you have a kitchen scale.
Roll each ball into an 8 inch circle on a lightly floured surface. Top each circle with approximately 1/2 cup of the filling mixture. Pull edge of lower crust over top to form a half circle. Press the layers together to seal.
Lower the oven temperature to 400 degrees. Transfer calzones to a greased baking sheet or a parchment lined pizza stone. If desired, brush with olive oil or an egg wash (1 egg + 1 tablespoon water, beaten). Bake at 400 degrees F for 10-20 minutes, until browned and puffy. Transfer to cooling rack to keep bottom crust crisp to sit until cool enough to handle.
Note: To freeze - cool completely, then store in a freezer safe ziploc bag in the freezer for up to a month. Defrost in the refrigerator and reheat in the oven or toaster oven at 300 degrees F.

Bow Ties with Peas and Ham

This has been one of our family's favorite pasta dishes for several years.  I cut it out of a magazine (I think it was Everyday Food) years ago because it seemed simple and like something my kids would eat.  It is also the perfect meal to make after Easter when you have a lot of leftover ham.  It was the perfect dinner tonight when I needed something fast!  It has great flavor with very few ingredients and comes together in a snap! 

Bow Ties with Peas and Ham

1 lb. bow-tie pasta (farfalle)
3 T. butter
1 diced onion
10 oz. (2 c.) frozen peas
1 c. half and half
coarse salt and ground pepper
1/2 lb. cooked ham, cubed
grated Parmesan cheese

1.  Cook pasta in a large pot of boiling salted water until al dente, according to package instructions.  Drain pasta; return to pot.
2.  Meanwhile, heat butter in a large skillet over medium heat.  Add onion; cook, stirring, until soft, 3-4 minutes.  Add peas and half and half; season with salt and pepper, to taste.  Simmer until slightly thickened, 3-4 minutes.
3.  Add ham to sauce; cook until heated through, 1-2 minutes.  Toss sauce with pasta.  Serve with grated Parmesan.

Ham, Asparagus, and Jarlsberg Crustless Quiche

This is one of the recipes I used this week to use up leftover Easter ham.  It was really delicious.  I substituted Jarlsberg cheese for Gruyere and a small onion for the leek since that's what I had around.  We ate it with crescent rolls and fruit on the side.  Fast and yummy!

Crustless Quiche with Ham, Asparagus, and Jarlsberg
adapted from www.pinchmysalt.com

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1/2 pound asparagus, cut into 1-inch pieces
6 ounces ham, cubed, about 1 cup
2 large eggs
1/2 cup egg substitute
1 1/2 cups half and half
1/4 teaspoon salt
fresh ground black pepper, to taste
3 ounces shredded Jarlsberg cheese, about 1 cup

1. Butter a 10-inch pie plate or quiche dish.  Position oven rack to center position and preheat to 400 degrees.
2. Heat a large skillet over medium heat. Add olive oil and butter and swirl to melt butter.  Add onions, and cook, stirring, for a couple minutes until softened. Add asparagus, and cook, stirring, for 5 – 8 minutes, or until just tender. Turn off heat. Add ham and toss together with asparagus.  Scrape ham and asparagus mixture into the buttered quiche dish.  Sprinkle grated cheese evenly over the top.
3. In a medium bowl, whisk together eggs, egg substitute, half and half, salt, and pepper.  Pour egg mixture over the ham, asparagus, and cheese.  Place quiche in the oven and bake for 30 minutes or until quiche is set and a knife inserted in the center comes out clean.

Baked Southwest Egg Rolls with Chipotle Dipping Sauce

In an effort to entice my children to at least try this new dinner last night I started joking with them that this was a meal that could have many names.  Since I didn't think "Southwest Egg Rolls" would do much for them other than inducing turned up noses, I told them that these were "Baby Burritos".  After that my daughter came up with the name "Fat Taquitos" and we also added "Rainbow Rolls" to the list (because of the many colors of veggies inside).  Our renaming game worked too!  My children went from complaining about eating these to actually trying them and (gasp!) liking them!  One of my daughters actually took two in her lunch box today!  In my book that is definitely a victory.

Besides their yummy taste and my children's thumbs up, I love that this recipe is healthy (baked not fried), packed with veggies and a terrific make-ahead meal (I made mine during my son's naptime and just pulled them out to bake for dinner).  I also love that it made enough that I could serve 12 for dinner and freeze 12 for a quick lunch or dinner another time, another major victory!

To simplify this recipe further I used some cooked and pre-measured (2 c.) shredded chicken I had previously frozen.  After defrosting, Ijust added it in with the remainder of the ingredients after the red pepper had sauteed a couple of minutes.

*from Mel's Kitchen Cafe (www.melskitchencafe.com)

Makes about 2 dozen

Rolls:
1 tablespoon olive oil
1 medium yellow or red onion, diced
2 cloves garlic, finely minced
3 (about 1 1/2 pounds) boneless, skinless chicken breasts, cubed
1 green or red pepper, diced small
1 jalapeno pepper, membranes removed, seeded and finely minced or 4 pickled jalapeno rounds from the jar
1 can black beans, rinsed and drained
10 ounces frozen, chopped spinach, defrosted and liquid squeezed out
1 cup frozen corn
1 teaspoon cumin
1 teaspoon chili powder
1/4 cup freshly chopped cilantro
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups shredded cheese, such as Monterey Jack, Pepper Jack or Cheddar
2 dozen small, fajita-size flour tortillas

Chipotle Dipping Sauce:
1 cup sour cream
1/4 cup salsa
1 teaspoon minced chipotle chiles in adobo sauce (if you are opening a new can to only use 1 teaspoon, freeze the remainder in a freezer-safe ziploc bag and pull out and thaw as needed)

Preheat the oven to 400 degrees. Line two rimmed baking sheets with foil and lightly grease with cooking spray. Set aside.

In a small bowl, combine the dipping sauce ingredients. Mix well and set aside or refrigerate until ready to serve.

In a large 12-inch nonstick skillet, heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes until softened. Add the garlic and cook for about 30 seconds, stirring constantly. Add the cubed chicken breasts and peppers and cook over medium or medium-high heat, stirring occasionally, until the chicken is cooked through, about 5 minutes. Add the rinsed and drained black beans, spinach, corn, cilantro and seasonings. Mix well and cook until the mixture is heated through. Add the cheese and stir well, cooking, until the mixture is hot and cheese is mostly melted.

Warm the tortillas. I place 5-6 between two damp paper towels and microwave for about 45 seconds. Place some of the filling (approx. 1/4 c.) on each tortilla and roll up tightly, egg-roll style, folding in the edges. Place seam side down on the prepared baking sheets .

Bake at 400 degrees for 15 minutes, until the rolls are lightly browned and heated through. Serve immediately with dipping sauce.

Quinoa and Black Bean Salad

from epicurious.com

• 2 cups quinoa
• 2 cans black beans, rinsed and drained 
• 3 tablespoons red-wine vinegar
• Salt and pepper to taste 
• 1 1/2 cups cooked corn (cut from about 2 large ears)
• 1/2-1 red bell pepper, finely chopped
• 2 pickled jalapeño chilies, seeded and minced (wear rubber gloves)
• 1/4-1/2 cup finely chopped fresh coriander

For dressing

• 5 tablespoons fresh lime juice, or to taste
• 1 teaspoon salt
• 1 1/4 teaspoons ground cumin, or to taste
• 1/3 cup olive oil

Read More http://www.epicurious.com/recipes/food/views/Quinoa-and-Black-Bean-Salad-12245#ixzz1G8dYBsHH

Rocky Road Brownies

Adapted from Eating Well magazine

1 cup less 1 tablespoon all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
4 1/2 tablespoons unsalted butter
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1 1/4 cups sugar
1 large egg
2 large egg whites
2 teaspoons vanilla extract
8 regular-size marshmallows
1/3 cup white chocolate chips
1/3 cup milk chocolate chips
Line the bottom and sides of an 8-inch-square baking pan with parchment paper or foil coated with cooking spray.
Thoroughly whisk flour, baking powder and salt in a small bowl.
Melt butter in a medium saucepan until sizzling. Remove from the heat and stir in cocoa, then sugar. (The mixture will look like a mass of very dark brown sugar.) Add egg, egg whites and vanilla. Stir briskly until smooth and glossy. Stir in the flour mixture until just incorporated. Then stir briskly for about 50 strokes. Scrape the batter into the prepared pan and spread it evenly. The batter will be very shallow in the pan. If you have time, cover the pan and refrigerate for a few hours or up to 12 hours. (This hydrates the cocoa powder and flour and brings all the flavors into sharper focus.) Remove from the refrigerator about 30 minutes before baking; preheat oven to 350°F.
Quarter marshmallows with an oiled knife. Distribute the pieces over the batter, pressing them in. Sprinkle chips over the top.
Bake the brownies until the marshmallows are golden brown, 25 to 35 minutes. Let cool completely in the pan on a wire rack for about 2 hours. Cut into 16 brownies (190 calories each).

Asparagus and Gruyere Tart

(Recipe from Martha Stewart.com)

1 sheet defrosted Puff Pastry
2 cups (about 5 1/2 oz) shredded Gruyère cheese (Fontina works too)
1 1/2 lbs medium to thick asparagus spears
1 tablespoon olive oil
salt & pepper
flour, for work surface
parchment paper

1.  Preheat oven to 400 degrees F.  On a floured parchment paper, roll out the puff pastry to about 16×10 inches.  Trim any uneven edges and move the whole thing, parchment and all to a cookie sheet.  With a sharp knife lightly score the dough about an inch from the edge all the way around (don’t cut through it, just leave an impression of a line).  Use a fork and pierce the dough inside the marking at 1/2 inch intervals.  Bake 15 minutes or until golden.  Remove from oven.  Its going to be a little puffy but don’t worry it will deflate itself over the next couple minutes.
2.  Cut about 1 1/2 inches off the bottoms of the asparagus spears making sure they will fit inside the tart shell.  Sprinkle the cooked pastry with cheese and arrange the asparagus in a single layer on top.  Brush with olive oil and season with salt & pepper.  Bake 20-25 minutes or until cheese is completely melted, the asparagus is tender when pierced and the pastry is a rich golden brown.  Remove and serve immediately.

Banana Pancakes with Macadamia Nut Sauce

We just returned from our first trip to Hawaii and it was amazing!  The day we left we ate breakfast at a place in Kailua, Boots and Kimo's, famous for their pancakes with macadamia nut sauce.  We waited about 30 min. for a table for six but boy was it worth it!  These pancakes were amazing and I began the search for a copycat recipe as soon as we returned.  I hope this recipe I found will do them justice. 

Raspberry glazed baked chocolate donuts

I want to try this one soon!

Favorite Sugar Cookies

Valentine's Day is right around the corner and around here we like to make heart-shaped sugar cookies to celebrate.  This is a recipe for the best sugar cookies I've ever tried.  It is from a friend who is a great cook.  These cookies puff up nicely and are soft and chewy--just the way I like 'em! 

Favorite Sugar Cookies

1 c. shortening (butter flavor is best)
2 eggs
2 c. sugar
1 c. sour cream (whole milk vanilla yogurt works well too)
1 t. vanilla
1 T. almond extract
1/2 t. salt
1/2 t. baking soda
4 t. baking powder
4 1/2 c. flour

Cream together shortening and sugar.  Beat in eggs, sour cream and extracts.  Add dry ingredients (may need a little more flour).  Mix dough until soft.  Chill several hours (or up to two days).  The longer you allow the dough to chill, the easier it is to roll and cut..  Roll, cut, and bake at 350 degrees for 10 minutes.

Pumpkin Applesauce Muffins

These are my daughter's favorite muffins.  She asks me to make them all the time but I usually end up making banana chocolate chip muffins or banana bread to use up ripe bananas.  I'm making these today to surprise her for an after-school snack.  She'll be so happy!  This recipe was given to me by a friend and they are so good.  They stay nice and moist and have terrific flavor.  I like that they use applesauce, canned pumpkin (convenience), and wheat flour so that I can call them health food!

Pumpkin Applesauce Muffins
Yield:  24 muffins

2 eggs
1/2 c. warm water
1 c. sugar
1/2 c. oil
1 c. applesauce
1 3/4 c. pumpkin (15 oz. can)
3 c. wheat flour
1 T. cinnamon
2 t. baking powder
2 t. soda
1 t. salt
1 c. chocolate chips

Bake at 375 degrees for 15-20 minutes.

Poppy Seed Chicken

Apparently this is a popular family favorite with lots of people.   I had never had it before but tried it a couple of weeks ago and it was a hit at our house too!  There are dozens of versions out there but I liked this one because there is less butter in it than most. 

Poppy Seed Chicken 

From realmomkitchen.com

• 3 cups diced cooked chicken
• 1 (10 3/4 oz.) can cream of chicken soup
• 1 1/2 cup sour cream (I use light)
• 1 cellophane sleeve of Ritz crackers, crushed
• 4 Tbsp. melted butted
• 1 Tbsp. poppy seeds

1. In a bowl,  mix together soup and sour cream until well blended.  Stir in diced chicken.
2. Spread creamy mixture into a 9 x 9 inch baking dish.
3. In a large zipper bag, crush crackers.  Then add poppy seeds and butter to bag and seal.  Toss to coast.
4. Sprinkle cracker mixture over chicken.  Bake at 350 degrees for 30 minutes.  Serve over cooked rice.  Makes 4-6 servings.

Shoyu Chicken

This dinner really couldn't be any easier.  I love this recipe not only for that reason but because it is really delicious too!  My sister-in-law introduced me to Shoyu Chicken years ago and it has become a staple at our house that everyone loves.  I like to serve it with white rice and some stir-fried veggies.

Shoyu Chicken

12 boneless, skinless chicken thighs
3/4 c. shoyu (soy sauce)
1 inch piece of ginger, peeled and finely grated
1 c. water
1/2 c. sugar

In 6 qt. stockpot combine shoyu, ginger, water and sugar.  Bring to a boil and add chicken pieces.  Simmer until chicken is tender, turning frequently so chicken browns evenly, approxiately 30 min. 

Homemade Wheat Bread

I got this recipe from a friend a few years ago.  It has proven to be my favorite wheat bread recipe.  It is fast.  It takes me about 1 1/2 hours from start (grinding the wheat) to finish (taking the loaves out of the oven).  Can't beat that!   It is also fairly light considering that it is an all wheat bread.  We love to make sandwiches with it and it is delicious toasted but my favorite way to eat it is warm, fresh from the oven with butter and homemade strawberry jam.  Yum!

Homemade Wheat Bread
Yield: 4 loaves

4 c. water
1 c. water plus 3/4 c. honey (heat until honey melts, about 1 minute in microwave)
1/4 c. canola oil
2 1/2 T. instant yeast (SAF instant rise yeast)
12-13 c. flour (1/2 hard white wheat berries and 1/2 red wheat berries)
2 T. salt
1/2 c. dough enhancer (optional)
1 T. liquid lecithin (optional)   I haven't used this but the dough enhancer is really great!

Add all ingredients before you start mixing.  Gluten takes about 8 minutes to develop so once all ingredients are mixed and dough is pulling from sides, start timer!

Spray table with Pam, DO NOT add more flour, only oils.  Make a rectangle from mixed dough and pinch and twist into four loaves.  Preheat oven to 150 degrees and then turn oven off.

Put dough in well-greased pan and let rise in the warm oven for 20 min.  Once raised, increase oven temperature to 350 degrees, leaving loaves in the oven, and bake for 27 min. or until golden brown.  After removing from oven, take out of pan and cool on racks.

Helpful tips:
--One cup whole kernel wheat yields about 1 1/2 c. wheat flour.
--If using instant rise yeast, it is not necessary to let the dough rise twice.
--If you are certain that your yeast is fresh, it is not necessary to "proof" the yeast in warm water and sugar before adding to your other ingredients.  Add the yeast in its dry form when the dough is still gooey before adding the last of the flour.
--Lecithin and vitamin C help the texture and quality of your bread as well as added nutrition.  Lecithin adds nutrients, makes a softer crust and is a natural preservative.

Sourmilk Pancakes

Today was another snow day for my kids.  The fourth in as many weeks!  So we decided to make pancakes.  These pancakes are what my kids term, "normal pancakes".  I've tried lots of pancake recipes, most with more whole grains, but none compare in my kids' eyes to "normal pancakes".  These are the ones that we always come back to and they are definitely the favorite.  This recipe is also the one I grew up with, the one that my mom and grandma still use.  For us, these pancakes are definitely a "recipe of home". 

Sourmilk Pancakes
makes approximately 12, 4" pancakes

1 c. milk + 1 t. lemon juice or vinegar
1 egg
1 T. sugar
1 T. oil
1/2 t. salt
1 t. baking soda
1/2 t. baking powder
1 c. flour

Combine milk and lemon juice and let sit for a few minutes.  Add eggs, sugar and oil and whisk to combine.  Combine salt, baking soda, baking powder and flour in a separate bowl.  Add to wet ingredients and stir until well combined.  Pour batter onto a hot griddle, flip, and serve!

Mexican Casserole

This is the kind of recipe that I love to find!  Simple, economical, fast and a crowd-pleaser all describe this dish.  I found this recipe in a local church cookbook.  It sounded good to me and I was hoping the kids would like it given all the good-for-you beans.  I finally tried it last night.  It had terrific flavor and everyone loved it!  I was so happy.  It is also very simple to throw together quickly with ingredients that I usually have on hand.  I think the only change I would make is to divide the ingredients between two 8x8 pans instead of one 9x13 and freeze one for later.  It made a lot for our family to eat in one night but the bonus of that is that I don't have to cook tonight!  I also used a 12 oz. bag of reduced fat mexican cheese (instead of mo jack and cheddar) with good results.  This will definitely become one of my regulars. 

Mexican Casserole
serves 10-12

1 1/2 c. crushed tortilla chips
1 lb. (2 c.) shredded cooked chicken
1 15 oz. can garbanzo beans, drained
1 15 oz. can kidney beans, drained
1 15 oz. can corn kernels, drained
1 8 oz. can tomato sauce
1 c. salsa
1 c. chopped red onion
1 green pepper, diced
1/4 c. chopped fresh cilantro
1 T. minced garlic (yes, tablespoon :) )
dash of salt and pepper to taste
6 oz. grated monterey jack cheese
6 oz. grated cheddar cheese

Preheat oven to 350 degrees. Grease a 9x13 in. baking dish, then scatter the crushed tortilla chips evenly on the bottom.  Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper,  cilantro, garlic, salt and pepper in a bowl.  Place half the mixture evenly in the baking dish.  Combine the cheeses, then sprinkle half over the mixture.  Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese on top.  Bake for 30 min.  Let stand for 5 min. before serving.  Serve with diced ripe tomatoes, sour cream, avocado chunks and more fresh cilantro!

Broccoli Beef Stir-Fry

If it's from Cook's Illustrated this recipe must be good!  Can't wait to try!

Fruit and Spinach Smoothie

This smoothie is a keeper!  I tried it today and was pleasantly surprised.  Not only is it a really healthy breakfast it is fast and tastes great too!  Yum!  I've also tried it with 1/4 c. frozen blueberries instead of the peaches and it is delicious too! And if you're worried about the spinach DON"T.....you can't even taste it.

Fruit and Spinach Smoothie
(from jennalaughs.com)

1 cup vanilla soy milk
1 whole ripe banana
4 frozen strawberries
4 slices frozen peaches
1 tablespoon milled flax seed
1 handful (about 3/4 cup) raw spinach leaves

Put everything in a blender and blend until well combined.  Serves 1-2.

Peppermint Patties

These  homemade peppermint patties look so fun and easy.  Can't wait to try them!

Gorgonzola and Cherry Pastry Puffs

I have yet to try them but these appetizers look delicious.  Must try soon!