Canned Spaghetti Sauce

If you have a bunch of tomatoes this is a great recipe from my sis, Melissa.

24 Cups of Blanched Peeled cut up Tomatoes
6 onions chopped up
3 Green Peppers Chopped up
6 tsp minced Garlic
6 Small cans of Tomato Paste
12 Tbs. Chopped Fresh Parsley
6 Tbs. Chopped Fresh Basil
6 tsp. dried Oregano
3 tsp. dried Marjoram
6 tsp. Sugar
3 tsp. Salt
1 ½ tsp. Pepper

Combine all ingredients in a large pot if like chunky sauce and heat to a boil. If you like non chunky sauce, boil just tomatoes, onions, and green peppers for 20 min. and put through a sieve, then add the rest of the ingredients. Simmer for 15 min. Put in bottles pressure can for below times:

Weighted-Gauge Pressure Canner
Pints 20 min. at 15 lbs.
Quarts 25 min. at 15lbs

Dial-Gauge Pressure Canner
Pints 20 min. at 13lbs.
Quarts 25 min. at 13lbs.

Makes 19 pts. Or 10 Quarts

*tip: After blanching and skinning your tomatoes cut them on an old towel to pull away some juices to lessen runny sauce.

Tex-Mex Lasagna

This Cooking Light recipe is definitely a strange concept but I like it. Vegetarian too!

3/4 cup bottled salsa
1 1/2 teaspoons ground cumin
1 (14.5-ounce) can no salt-added diced tomatoes
1 (8-ounce) can no salt-added tomato sauce
Cooking spray
6 precooked lasagna noodles (such as Barilla or Vigo)
1 cup frozen whole-kernel corn, thawed
1 (15-ounce) can black beans, rinsed and drained
2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
1/4 cup chopped green onions

Preheat oven to 450°.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Golden Winter Soup

It is a crappy rainy day here in Boise so Matthew and I wanted something hot. I was thinking of potato soup but we were missing some of the ingredients for my regular recipe so I came across this recipe from cooking light. It was delicious and had an awesome smooth texture. I didn't have any half and half so I substituted 1/2 c sour cream and 1/2 c milk. I also added a little fresh parsley--delish! Serve with Holly's Red Lobster Cheddar Bay Biscuits.

2 tablespoons butter
5 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
2 cups (1/2-inch) cubed peeled russet potato (about 12 ounces)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 cups sliced leek (about 2 medium)
4 cups fat-free, less-sodium chicken broth
1 cup half-and-half
12 ounces baguette, cut into 16 slices
3/4 cup (3 ounces) shredded Gruyère cheese
3 tablespoons chopped chives
Freshly ground black pepper (optional)

Melt butter in a large Dutch oven over medium-high heat. Add squash, potato, salt, and pepper to pan; sauté 3 minutes. Add leek; sauté 1 minute. Stir in broth; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender, stirring occasionally. Place half of potato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining potato mixture. Stir in half-and-half. Serve.

Williams-Sonoma New England Clam Chowder

This is my favorite recipe for classic clam chowder. Do yourself a favor and splurge with half and half instead of milk. Also, Matthew doesn't like bacon in his clam chowder so we never put it in.

3 lb littleneck clams in their shells, well scrubbed (I use 2 cans chopped clams, reserve juice and add with bottled clams juice)
1 c bottled clams juice or homemade fish stock
2 T butter
1 yellow onion, finely chopped
1/2 c diced salt pork
2 celery stalks, thinly sliced
2 T all-purpose flour
2 waxy red or white potatoes (about 10oz), diced
3 c milk or half and half
1 bay leaf
salt and pepper
2 T finely chopped fresh flat leaf parsley

In a large saucepan over med-high heat, combine the clams and clam juice and bring to boil. Reduce the heat to a simmer, cover, and steam the clams until they open, 5-8 mins. Remove from the heat and discard any clams that failed to open. Remove the clams from their shells (cut in half if very large), reserving a few in shells for garnish.

Strain the clam juice through a fine-mesh sieve lined with cheese-cloth (muslin) to remove any grit. You should have 1 1/2 to 2 cups. Set aside. (You can skip all of this if you use canned clams.)

In a large sauce pain over medium high heat, melt butter. Add the onion and saute until just softened, 3-5 mins. Add the salt pork and saute, stirring occasionally until the pork is cooked through and teh onion is golden brown, about 2 mins longer. Add the celery and saute for 1 min. Add the flour and cook stirring with a wooden spoon, for 2 mins longer. Stir in the strained clam juice, potatoes, milk and bay leaf. Raise the heat to med-high and bring to a simmer, scraping up any browned bits fromteh bottom of the pan. Reduce heat to med and simmer until the potatoes are tender, about 15 mins.

Discard the bay leaf and season to taste with salt and pepper. Add the parsley, shucked clams and reserved clams in their shells. Cook for 1 min longer to warm the clams through.

Ladle the chowder into warmed bowls and top with chowder crackers. Serve immediately.

Beka's Chocolate Chip Cookes

Delish cookies from Beka!

2 1/4 c flour
1/4 c white sugar
1 t baking soda
1-3.4oz pkg instant vanilla pudding mix
1 c butter, softened
3/4 c packed brown sugar
2 eggs
1 t vanilla
2 c semisweet chocolate chips
1 c chopped walnuts

Preheat oven to 350 degrees. In a lg bowl cream together butter and sugars. Beat in instant pudding mix until well blended. Stir in eggs and vanilla. Blend in flour and baking soda. Stir in chocolate chips and walnuts.

Drop cookies onto ungreased cookie sheet. Bake 10-12 mins. Edges will be golden brown.

Baked Macaroni and Cheese

This recipe from Holly via Megan. Haven't tried it yet.

1 1/2 c elbow macaroni
3 T butter or margarine
1/4 c onion, minced
3 T flour
1 1/2 c milk
1/2 t salt
dash pepper
3 c sharp cheddar cheese, grated
1/4 t paprika

Cook macaroni in boiling, salted water until tender; drain. In another sauce pan melt butter. Add onion, cook until soft. Blend in flour and milk. Cook and stir until thick. Add salt, pepper, cheese and paprika. Heat and stir until cheese is melted. Mix sauce with macaroni. Pour into greased 1 1/2 qt casserole dish. Sprinkle with paprika. Bake 30 mins until bubbly and browned, 350 degrees.

Melissa's Crockpot Potato Soup

Yummy classic! I would add carrots as well.

6 potatoes, diced
2 leeks
1 onion, chopped
1 rib celery, sliced
4 chicken bullion cubes
1 T dried parsley
5 c water
1 T salt
pepper to taste
1/3 c butter
1-13oz can evaporated milk
chopped chives

Dump everything but the evaporated milk and chives in the crock pot. Set on low for 8 hours. Stir in milk 1 hour before cooking completion to warm through. Top with chives.

Fruita Tart

This recipe is courtesy of my sissy, Melissa, who lives in Fruita, CO and is a pro at making these. She perfected these for my wedding reception. I made it for mothers day this year and the filling went off without a hitch but the crust didn't work out so well so I'll ask Melissa what I did wrong and then update this. The crust tasted great but didn't roll out so well and then melted down the sides of the pan so it didn't extend up the sides of the dish. Oh well--still tasty!

Crust:
1/2 lb (2 sticks) butter, softened
2/3 c packed brown sugar
1 egg
1 t baking powder
1/8 t salt
1 1/2 t clear vanilla
2 1/3 c all-purpose flour

Beat butter and sugar on med speed until very fluffy and well blended. Add the egg, baking powder, salt and vanilla and beat until well combined. Stir in flour until well blended and smooth.

Wrap dough in plastic wrap and refrigerate at least 3-4 hrs. Divide dough in half and roll out to 1/8" to 1/4" thick on a lightly floured surface. Place in tart pan, press into fluted edges and bottom gently and press of excess to make smooth, crisp edges.

Bake in a 350 degree oven for 7-10 mins, checking every minute after 7 mins. Remove from oven and let cool completely. Place crust in gallon sized bag and store in freezer until ready to serve.

Filling:
1/2 c whipping cream
1-8oz pkg cream cheese
1/3 c sugar
2 t milk
1 t clear vanilla

Chill a medium mixing bowl and beaters of mixer. In the chilled bowl, beat whipping cream with mixer on med speed until soft peaks form; set aside.

In a small mixing bowl beat cream cheese and sugar with electric mixer on med speed until fluffy. Add milk and vanilla; beat until smooth. Gently fold in whipping cream. Turn mixture into cooled, thawed crust.

Place fruit on tart. Brush apple jelly topping on top of fruit to seal in color and flavor.

Apple Jelly Topping
1 c apple or apricot jelly
2 T water

Heat jelly until melted. Simmer for 1 min; add water to thin and boil for a while.

Tomato Basil Soup

I started out with a recipe from Cooking Light but then changed it up to make this. I think it would be good with roasted red bell peppers or some Cholula hot sauce too. The Cooking Light recipe didn't call for sugar but after making it I felt it was too acidic. So I pulled out a can of tomato soup and looked at the ingredients. The second ingredient was high fructose corn syrup, which kind of surprised me. It made me feel good that I was making my own tomato soup, but I also realized it was missing the sweetness that I am used to. So that's where the sugar comes in. I serve this with grilled cheese, but if you are trying to watch calories/carbs, try making an open face grilled cheese instead, with only one slice of bread.

2 tsp olive oil

2 stalks celery, thinly sliced

1/2 yellow onion, finely chopped

3 cloves garlic

3/4 tsp salt

2 c chicken broth

2 cans stewed or diced tomatoes

1 c milk (optional)

1/4-1/3 c sugar

Basil, parsley, salt and pepper to taste

Heat oil in a large saucepan over medium heat. Add celery and onions; cook until soft, 3-5 mins. Add garlic; cook 30 seconds, stirring constantly. Stir in the broth, salt, tomatoes, milk and sugar; bring to a boil. (When you add the milk it will curdle instantly but when you blend it later these curdles will get chopped up. Milk is totally optional too.) Reduce heat; simmer 20 minutes. Stir in basil and parsley.

Place half of the soup in a blender; process until smooth. Pour pureed soup into a bowl, and repeat procedure with remaining soup. Season with salt and pepper if needed. Garnish with basil leaves, if desired.

Coriander Chicken with Tomato Corn Salad

This yummy recipe is from Cooking Light. If you don't have coriander you can substitute sage and lemon zest. The blend of spices on the chicken is awesome and the tomato corn salad tastes great even with canned corn.

CHICKEN:
1 tablespoon olive oil
1 1/2 teaspoons ground coriander
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon black pepper
4 (6-ounce) skinless, boneless chicken breast halves

SALAD:
2 cups cherry tomatoes, halved
1/4 cup sliced green onion tops
2 tablespoons thinly sliced fresh basil
1 tablespoon balsamic vinegar
1 teaspoon olive oil
1/4 teaspoon salt
1/8 teaspoon black pepper
1 (7-ounce) can whole-kernel corn, drained

To prepare the chicken, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Combine coriander and the next 5 ingredients (coriander through 1/8 teaspoon black pepper); rub evenly over both sides of chicken. Add chicken to pan; cook 5 minutes on each side or until done.

To prepare salad, combine tomatoes and remaining ingredients, tossing well. Slice chicken; serve over salad.

Coconut Tea Cake

(from Dorie Greenspan’s Baking: From My Home to Yours)

• 2 cups all-purpose flour
• 1 tsp baking powder
• Pinch of salt
• 1 cup canned unsweetened coconut milk (stir well before measuring)
• 1/2 stick (4 Tablespoons) unsalted butter, cut into 4 pieces
• 4 large eggs, preferably at room temperature
• 2 cups sugar
• 1 tsp vanilla extract
• 2 tsp dark rum (optional, but so good)
• 3/4 cup shredded coconut (unsweetened or sweetened), toasted or not

Preheat oven to 350 degrees F. Butter a 9- or 10-inch (10-to-12-cup) Kugelhopf or Bundt pan, or use an unbuttered silicone pan. Don’t place the pan on a baking sheet – you want the oven’s heat to circulate through the inner tube.

Sift the flour, baking powder and salt together.

Pour the coconut milk into a small saucepan, add the butter and heat until the milk is hot and the butter is melted. Remove from the heat, but keep warm.

Working with a stand mixer fitted with the whisk attachment or with a hand mixer in a large bowl, beat the eggs and sugar at medium-high speed until pale, thick and almost doubled in volume, about 3 minutes. Beat in the vanilla and the rum, if you’re using it. Reduce the mixer speed to low and add the dry ingredients, scraping down the sides of the bowl as needed and stopping just when the flour disappears.

Keeping the mixer on low, add the coconut, mixing only until it is blended, then steadily add the hot milk and butter. When the mixture is smooth, stop mixing and give the batter a couple of turns with a rubber spatula, just to make certain that any dry ingredients that might have fallen to the bottom of the bowl are incorporated. Pour the batter into the pan and give the pan a few back-and-forth shakes to even the batter.

Bake for 60-65 minutes, or until the cake is golden brown and a thin knife inserted deep into the center comes out clean. Transfer the cake to a rack and cool for 10 minutes before unmolding onto the rack to cool to room temperature

Potluck Potato Casserole (a.k.a. Funeral Potatoes)

This recipe from Cooking Light is not as goopy as some recipes and that's why I like it.

1 1/2 cups fat-free sour cream
1 1/4 cups (5 ounces) finely shredded reduced-fat sharp cheddar cheese
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons minced fresh onion
5 teaspoons butter, melted
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1/8 teaspoon ground red pepper
1 (30-ounce) package frozen hash browns, thawed (such as Ore-Ida)
1 (10.75-ounce) can reduced-fat cream of chicken soup (such as Campbell's Healthy Request)
Cooking spray
1 cup coarsely crushed cornflakes
2 tablespoons chopped fresh parsley

Preheat oven to 350°.
Combine first 10 ingredients in a large bowl; spread evenly into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle cornflakes over potato mixture.
Bake at 350° for 1 hour or until bubbly. Sprinkle with fresh parsley.

Orecchiette with Pancetta and Peas

This was a great pic by Meg--thanks, Sis! It's an easy 30min recipe from Rachael Ray. I hate cooking bacon so we cooked the bacon in the George Foreman after a recommendation to do so and it worked great (i.e. less splatter and mess and the bacon comes out nice and crispy).

Salt and pepper

1 lb orecchiette pasta

3 T olive oil

1/3 lb pancetta or bacon chopped into 1/4 inch pieces

1 large onion, chopped

4 cloves garlic

1/2 c dry white wine or chicken stock

2 c frozen peas

3 T finely chopped fresh thyme (we used dry rubbed)

Grated peel of 1 lemon

Handful of grated pecorino-romano cheese

2 c ricotta cheese

Bring a large pot of water to boil, salt it, add pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water.

While the pasta is working, in a large skillet, heat EVOO over med-high heat. Add pancetta or bacon and cook until browned, about 5 mins. Add the onion and cook until softened, 6-7 mins. Add the garlic and cook until softened 2-3 mins. Stir in the wine, then add the peas and heat through for 2 mins; season with lemon peel and pepper.

Add the reserved 1 cup pasta cooking water and the drained pasta; toss to combine. Add the pecorino-romano and toss. Serve in bowls and top with the ricotta, for stirring in as you eat.

Lime Squares with Pistachio-Graham Cracker Crust

Another great recipe from Martha Stewart. I used cashews instead of pistachios because they are so much cheaper and it worked fine. I also put some lime zest in the filling because my limes weren't super juicy and I thought it needed more flavor. It was a super easy recipe and tasted great!

Crust:

4 T melted butter, plus more for pan

2/3 c shelled pistachios

1 c graham cracker crumbs

1/4 c sugar

1 T grated lime zest

Filling:

2 large egg yolks

1 can (14 oz) sweetened condensed milk

1/2 c fresh lime juice

Preheat oven to 350 degrees. Brush pan with melted butter. Line bottom with 8-inch parchment paper, leaving a 2-inch overhang on two sides.

In a food processor, finely grind nuts with graham cracker crumbs (or just throw the crackers in whole and make crumbs in one step), sugar and lime zest. Blend in butter. Press mixture into bottom of pan and 1 inch up sides. Bake until lightly browned, 8-10 mins. Cool crust 30 mins.

Whisk together egg yolks and sweetened condensed milk. Add lime juice; whisk until smooth. Pour filling into crust and spread to edges.

Bake until set, 15 mins. Cool in pan on rack. Refrigerate 1 hour before serving. Lift out of pan with parchment paper and cut with serrated knife.

Butter Dips

This dish was a favorite for breakfast in my house. It's basically a biscuit dough that you cut into strips instead of rounds and bake in--you guessed it--butter (yum)! They come out nice and crispy. I like to dip them in my fried egg yolk till it's gone and then eat the rest with jam. In Matthew's family they had the same recipe but ate them like bread sticks to go with dinner, so you can choose what you like. Bottom line is they are good.

1/3 c butter or margarine

2 1/4 c sifted flour

1 T sugar

4 t baking powder

1 t salt

1 c milk

Preheat oven to 450 degrees. Cut up butter into pieces and put in 9x13; put pan in oven to melt butter.

Sift dry ingredients into bowl. Add milk. Stir slowly with a fork until dough just clings together. Turn dough out onto a well floured board. Knead lightly 10 times. Roll out into a rectangle just a little less than 1/2 inch thick. Cut in half lengthwise, then into strips.

The butter should be melted by now so remove pan from oven. Dip each strip in butter, coating all sides and line up in pan. Bake 18 mins or until browned.

Potato Soup

6 potatoes diced small

2 carrots thinly sliced

I Stick celery thinly sliced

5 cups water

¼ cup butter

1 onion sliced

4 chicken bouillon cubes

1 Tbsp Parsley

1 Tbsp salt

Put in pressure cooker. Pressure 1-3 minutes and release pressure. Remove lid and cool somewhat.

Add 1 large can of evaporated milk and 4 Tbsp of Flour to thicken. Do not boil.

Serves 10 – 12.

Chocolate Sheet Cake

3 cups flour

2 cups sugar

2 tsp soda

1/8 tsp salt

¼ cup cocoa

¾ cup oil

2 eggs

2 cups boiling water

2 tsp vanilla

Cream sugar, oil, eggs and vanilla. Add dry ingredients alternating with water. Mix thoroughly. Spray pan with pam.

Pour in big 11x13 cookie sheet pan. Bake 350 degrees for 25 minutes or if cupcakes 370 degrees for 12 minutes

Frosting –

1 stick margarine (1/2 cup) softened (little less better)

3 cups powdered sugar

4 – 5 Tbsp of cream or evaporated milk

3 Tbsp cocoa

1 tsp vanilla

Melt margarine, add to sugar, cocoa and cream. Add vanilla &beat well. Add nuts. Spread on cake while warm.

Raspberry Pretzel Jello Salad

Bottom Layer
2 cups crushed pretzels
3/4 cup butter, melted
3 Tbs. sugar
Mix butter and sugar together. Stir in pretzels. Pat out into a 9x13 pan. Bake at 400 degrees for 10 minutes. Cool and set aside.

Middle Layer
8 oz. cream cheese, softened
8 oz. cool whip, thawed
1 cup sugar
Beat the cream cheese until smooth. Mix in the sugar. Gently stir in the cool whip. Spread over the cooled pretzel layer.

Top Layer
3 cups boiling water
1 large pkg. raspberry Jello
16-20 oz. frozen raspberries
Stir Jello and water together until dissolved. Add frozen raspberries. Stir until the raspberries are separated and soft. Pour gently onto the cream cheese layer. Refrigerate several hours or overnight.

Salmon Macaroni Salad

1/2 pound (about 2 cups) macaroni pasta
Salt
2 (7-ounce) cans salmon
1/2 cup mayonnaise (plus more to taste or for added smoothness)
1 teaspoon mustard
1 teaspoon lemon zest
1 Tbsp lemon juice
1/3 cup chopped shallots, red onions, or green onions (with onion greens)
2 Tbsp chopped fresh parsley
1 Tbsp chopped fresh dill (or 1/2 teaspoon dried dill)
2 stalks celery, chopped
Tabasco to taste (we used about 10 drops)
Freshly ground black pepper

Bring a pot of water (2 quarts) to a boil. Add 2 teaspoons salt. Add the dry macaroni pasta and cook, uncovered, in a rolling boil for about 10 minutes, or until the macaroni is al dente (slightly firm). Remove from heat, drain, rinse briefly in cold water (macaroni should be still warm after rinsing) and drain again.

In a large bowl mix the salmon, mayonnaise, mustard, lemon zest, and lemon juice. Mix in the shallots, parsley, dill, and celery.

Mix in the cooked macaroni while it is still warm. Add Tabasco and freshly ground pepper to taste. As the macaroni absorbs the mayonnaise, you may need to add some water to the salad to keep it from being dry. Adjust seasonings.

Chill before serving. Serves 4.

Baked Pasta with Sausage, Tomatoes and Cheese

This Cooking Light recipe turned out looking just like the picture and was really good. It is a nice variation from the regular hamburger pasta dish. I substituted Asiago cheese for Parmesan because it was cheaper. When you bake pasta I think it helps to boil it a little longer (past al dente) so it doesn't get dried out in the oven. One of the reviews on the site where I found it recommends adding 2 tsp balsamic vinegar and 1 tsp sugar to sauce just before combining with pasta. That sounds good to me--I'll try it next time!

1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
Cooking spray
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.

Yucatan Lime Soup

This recipe is way over the top compared to what you get down in Mexico, but I like it!

1 chicken breast half, cut into 1-inch cubes
1 teaspoon ground cumin
1/4 teaspoon salt, plus 1/4 teaspoon
1/2 cup vegetable oil, plus more if needed
8 corn tortillas, cut into 1-inch strips
3/4 cup finely chopped white onions
1 teaspoon Essence, recipe follows
1 teaspoon minced garlic
1/2 cup seeded, chopped tomatoes
1 tablespoon minced Serrano chiles
4 cups chicken stock
3 tablespoons fresh lime juice
1/4 cup chopped fresh cilantro
1 lime, cut into thin slices, for decoration
1 avocado, seeded and diced, for topping

Season the chicken with the cumin and 1/4 teaspoon salt and set aside. In a large pot, heat 1/2 cup of the oil over high heat. Fry the tortilla strips in batches until golden brown on both sides, adding more oil as needed. Drain on paper towels.
Remove all but 2 tablespoons of oil from the pan. Add the onion, Essence and 1/4 teaspoon salt, and saute until soft, about 3 minutes. Add the chicken, garlic, tomatoes and chiles and saute for 3 minutes. Add the stock and lime juice and simmer over medium heat for 10 minutes.
Remove from the heat and stir in the cilantro. Place 1 lime slice in each soup bowl and ladle the soup on top. Top each serving with diced avocado and serve the fried tortilla strips on the side.

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

If you want printable version of all of this click here.

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Pineapple Pops

These are seriously good...in the summer...probably not as good when it's 40 degrees and rainy :(

1 14.5oz can pineapple
1/3 c milk
1/4 c sugar

Blend in the blender. Pour into popsicle molds or dixie cups, insert popsicle stick and freeze.

Breakfast Casserole

This is another great recipe from Holly.

1/2 pound spicy or mild pork sausage
1 medium onion, chopped
chopped green peppers
sliced mushrooms
4 cups frozen diced hash brown potatoes, thawed (about 16 ounces)
1 1/2 cups shredded Monterey Jack or Cheddar cheese
3 eggs, beaten
1 cup milk
1/4 teaspoon pepper
mild salsa, optional

In a large skillet, cook sausage and onion, breaking up sausage with a spatula. When sausage is cooked through, drain off excess fat.

In an 8x8x2-inch square baking dish, layer the hash brown potatoes, half of the shredded cheese, browned sausage and onion mixture, and remaining shredded cheese.

In a bowl, combine eggs, milk and pepper; pour egg mixture over cheese.

Bake, covered, in a 350° oven for 45 to 55 minutes or until a knife inserted near center comes out clean. Transfer casserole to a wire rack and let stand for 10 to 15 minutes.

Cut into squares. Serve with salsa, if desired.

Baked Oatmeal

This is stolen from Rad Recipes but it's so good I have to make it part of my collection. You have to refrigerate it over night so don't forget! It is awesome with fresh peaches but I also like frozen raspberries if peaches aren't in season. I've also tried it with some substitutions to lower the calorie content (from ~670/serving to ~360/serving). They are in parenthesis. If you do this the texture will be the same but it won't be a sweet so you'll have to adjust the sugar to your taste.

1 C. oil (1 c applesauce)
2 tsp. salt
1 C sugar (1/2 c sugar)
1 C packed brown sugar (1/2 c brown sugar)
1 TBS + 1 tsp. baking powder
4 eggs
2 tsp. cinnamon
1/2 tsp. nutmeg
5 C. REGULAR oats
2 C. milk*

Mix oil, salt ,sugars, baking powder, eggs, cinnamon, nutmeg and oats together until well blended. Slowly add milk and continue mixing until well incorporated. Grease a 9 by 13 pan with spray. Pour mixture into pan, cover and refrigerate overnight.

Uncover in the morning and bake at 350 degrees for 30-45 minutes or until firm and golden brown. Serve with peaches (fresh is the best but canned will do) and cream* (I use whatever I have on hand milk, 1/2 & 1/2 or the best is cream). You will have a different consistency if the oatmeal does not sit overnight. Enjoy!

*Use low fat milk

Chili

This chili was and still is a staple in the Whipple household. It goes great with Perfect Cornbread from the Better Homes and Gardens Cookbook (1970s edition).

1 pound hamburger
1 large onion chopped
½ bell pepper chopped or two stalks of celery
2-3 (16 ounce) can cut tomatoes or a qt jar, depending on how tomatoie you want it
4 tablespoons chili powder
¼ - ½ tsp salt
1 teaspoon Worcestershire sauce
2 (15 ounce) cans kidney beans
1 can pinto beans

Cook and stir hamburger, onion, green pepper, celery. Drain off fat if any. Stir in tomatoes (with liquid), chili powder, salt, Worcestershire sauce. Heat to boiling; reduce heat. Cover and simmer about 1 hour. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered until hot, about 15 minutes.

Chocolate-Coconut Bars

3 c finely ground cookies (graham crackers, oreos, combination)

1/4 c sugar

3/4 c butter, melted

1 c pecan pieces (or walnuts)

1 c semi-sweet chocolate chips or chunks

1 can (14oz) sweetened condensed milk

1 1/2 c sweetened, shredded coconut

Preheat oven to 375 degrees. Line 10x15" baking sheet with parchment or foil.

In a large bowl stir together cookie crumbs, sugar and butter until combined. Evenly press into bottom and sides of lined baking sheet. Bake, rotating half way through, 10 mins. Transfer to a wire rack to cool ~20mins.

Sprinkle cooled crust evenly with nuts and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over edge to avoid sticking). Sprinkle with coconut.

Bake until coconut is toasted, 10-15 mins. Transfer to rack, cool completely. Cut evenly into pieces.

Red Lobster Cheddar Bay Biscuits

This recipe is courtesy of Holly Stoker. Thanks, Cuz! :)

Mix:
2 cups flour
4tspns. baking powder
1 tspn. salt
1/4 cup margarine (don't use non-fat margarine)
2/3 cup milk-maybe more

Cut margarine into mixture with pasty cutter or 2 knives, then press mixture together with hands adding more milk as needed.

Add:
1/4 tsp garlic powder
1 heaping cup shredded cheddar cheese

Put onto greased baking sheet in globs, use hands or large spoon.

Mix and brush on top of biscuits:
4 Tbs melted butter
1/4 tsp parsley flakes
1/2 tsp garlic powder
1/2 tsp ranch dressing mix (this can be omitted but I like them better with it)

Bake in 400 degree oven for 15-17 minutes until biscuits begin to turn light brown

Brown-Sugar Barbecue Chicken

This is my study while you cook special. I usually halve the sauce and it's plenty. For low prep dinner throw some baked potatoes in the oven 15-20 mins before the chicken goes in.

2 c ketchup

1 c brown sugar

2 T Worcestershire sauce

2 T cider vinegar

Salt and Pepper

Chicken (breasts, thighs, drum sticks -- whatever you have)

Mix first four ingredents to make the sauce. Spoon/brush about half of the sauce onto chicken.

Bake uncovered at 425 degrees for 25-40 mins (until the juices run clear and the flesh looks white when you cut into it).

Warm up the rest of the sauce in the microwave for dipping (make sure not to contaminate it when you put it on the raw chicken).

Coconut Bread Pudding

butter for baking dishes

1 loaf white country bread (1 lb), cut into 1" cubes

4 large eggs

3/4 c granulated sugar

1 can (13.5oz) coconut milk

2 c whole milk

1/2 tsp ground cinnamon

1 tsp vanilla extract

1/4 tsp salt

confectioner's sugar for dusting

Preheat oven to 350 degrees, with rack in center. Butter eight 6-oz ramekins or custard cups; set aside. Arrange bread in a single layer on two rimmed baking sheets; bake until crisp, tossing once, 15-20 mins. Remove from oven. Reduce heat to 300 degrees.

Meanwhile, in a large bowl, whisk together eggs, granulated sugar, milks, cinnamon, vanilla and salt. Stir in toasted bread; let sit, tossing occasionally, until bread has absorbed liquid, about 5 mins.

Divide bread mixture evenly among ramekins. Place on a baking sheet; bake until a toothpick inserted in center of a pudding comes out clean, 50 mins to 1 hour. Let cool. Serve dusted with confectioners' sugar

Chewy Chocolate Chip Oatmeal Cookies

1/2 cup butter, softened
1/2 cup packed light brown sugar
1/4 cup white sugar
1 egg
1teaspoons vanilla extract
3/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups quick-cooking oats
1/2 cup semisweet chocolate chips

Preheat the oven to 325° F (165° C).
In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter, brown sugar, and white sugar until smooth. Beat in egg then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats and chocolate chips. Drop by heaping spoonfuls onto ungreased baking sheets. Bake for 15 minutes then remove sheets from oven and cool cookies on sheets for 5 minutes then remove to rack and cool completely.

Oatmeal Chocolate Chip Cookies

From The Frog Commissary Cookbook.

1 cup butter, room temperature

1 cup sugar

1 cup brown sugar

2 large eggs

2 tbsp milk

2 tsp vanilla extract

2 cups all-purpose flour

1 tsp baking soda

1 tsp baking powder

1 tsp salt

2 1/2 cups oats (rolled or "quick," but not "instant")

2 cups chocolate chips (about 12-oz.)

Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter and the sugars until mixture is light in color. Beat in the eggs one at a time, followed by the milk and the vanilla extract.
In a medium bowl, stir together the flour, baking soda, baking powder and salt. Either by hand or with the mixer on low speed, gradually beat the flour in to the sugar mixture until just incorporated.
Stir in the oats and chocolate chips by hand.
Drop 1-inch balls of dough onto the cookie sheet, placing about 1 1/2 inches apart so they have room to spread.
Bake at 350F for 10-13 minutes, until golden brown at the edges and light golden at the center.
Cool on baking sheet for at least 1-2 minutes before transfering to a wire rack to cool completely.

Makes 4 dozen.



Notes:
- If you chill the dough for about 30 minutes before baking, you will have a slightly puffier cookie.
- You can substitute raisins for the chocolate chips.
- You can add up to 1 1/2 cups chopped nuts in addition to raisins or chocolate chips. You might want to make the cookies slightly larger if this is the case.

Tex-Mex Lasagna

• 3/4 cup bottled salsa
• 1 1/2 teaspoons ground cumin
• 1 (14.5-ounce) can no salt-added diced tomatoes
• 1 (8-ounce) can no salt-added tomato sauce
• Cooking spray
• 6 precooked lasagna noodles (such as Barilla or Vigo)
• 1 cup frozen whole-kernel corn, thawed
• 1 (15-ounce) can black beans, rinsed and drained
• 2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese
• 1/4 cup chopped green onions

Preheat oven to 450°.

Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Sesame Orange Shrimp

2 large egg whites

1/4 cup cornstarch

1/4 sesame seeds

coarse salt and ground pepper

1 1/2 lbs medium shrimp, peeled and deveined

1/4 c vegetable oil, plus more if needed

1 c fresh orange juice

2 T soy sauce

1 T sugar

4 scallions, trimmed and thinly sliced

In a large bowl, whisk together egg whites, cornstarch, sesame seeds, 1 tsp salt and 1/2 tsp pepper until frothy. Add shrimp and toss to coat.

Heat 1/4 cup oil in a large nonstick skillet over medium-high heat. Working in 2-3 batches, cook shrimp until golden and crisp, 2-3 minutes per side; transfer to a paper-towel-lined plate to drain. Add more oil to skillet if necessary for remaining batches.

Wipe skillet with a paper towel. Add orange juice, soy sauce and sugar; boil over high heat until syrupy and reduced to about 1/3 cup, 4-5 minutes. Return shrimp to skillet; add scallions and cook until heated through and coated with sauce, about 1 minute.

Marinated Chicken Breasts with Mozzarella

This recipe is geared toward partially prepared foods but you can marinate your own chicken breast and use whatever rice you have on hand.

1 6 oz package long grain and wild rice pilaf mix

2 green onions, thinly sliced

1/2 cup water

1 broccoli flowerets

4 Italian-style or butter garlic marinated boneless chicken breast halves

2 tsp olive oil

1 medium tomato, halved and thinly sliced

2 slices part-skim mozzarella cheese, halved (3 oz)

Prepare rice according to package directions, adding green onions for the last 5 mins of cooking. In a saucepan bring the water to boiling; add broccoli. Cover and cook for 3 minutes or until crisp-tender; drain and set aside.

In a large broilerproof skillet cook chicken breast halves in hot olive oil over medium heat 8 to 10 minutes or until chicken is tender and no longer pink, turning once. Overlap halved tomato lices on top of chicken breasts. Spoon cooked broccoli over tomato slices; cover each with a half-slice of cheese. Broil chicken 3-4 inches from heat for 1 min or until cheese is melted and bubbly. Serve over hot rice.

Fettuccine with Clams and Tomato Sauce

• 2 tablespoons olive oil
• 1 cup chopped onion (1 small)
• 3 garlic cloves, minced
• 2 cups low-sodium tomato juice
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 48 littleneck clams in shells, scrubbed (about 2 3/4 pounds)
• 1 (28-ounce) can diced tomatoes, undrained
• 1/4 cup chopped fresh parsley
• 4 cups hot cooked fettuccine (about 8 ounces uncooked pasta

Heat oil in a large Dutch oven over medium heat. Add onion and garlic; cook 4 minutes or until onion is tender, stirring occasionally. Add juice and next 5 ingredients (through tomatoes); bring to a boil. Cover, reduce heat, and simmer 8 minutes or until shells open. Remove clams from pan. Discard any unopened shells. Add parsley to pan; cook until liquid is reduced to 4 cups (about 15 minutes). Serve clams and sauce over pasta.

Chipoltle Chicken Taco Salad

Dressing:

• 1/3 cup chopped fresh cilantro

• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
• 
  SALAD:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (8 3/4-ounce) can no-salt-added whole-kernel corn, rinsed and drained

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

Asparagus and Parmesan Pasta Toss

• 1 red bell pepper
• 1 pound uncooked mostaccioli pasta (tube-shaped pasta)
• Cooking spray
• 3 garlic cloves, minced
• 2 cups presliced mushrooms
• 1/2 to 1 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried marjoram
• 1/8 teaspoon dried oregano
• 1/8 teaspoon freshly ground black pepper
• 1 (14.5-ounce) can diced tomatoes, undrained
• 2 3/4 cups (1-inch) pieces asparagus (about 12 ounces)
• 1/2 cup (2 ounces) grated fresh Parmesan, divided

Preheat broiler.

Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut into strips.

Cook pasta according to package directions, omitting salt and fat.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add garlic, and cook for 1 minute. Add mushrooms; cook 4 minutes or until liquid evaporates. Add bell pepper, crushed red pepper, and the next 5 ingredients (through tomatoes). Bring to a simmer; cook for 7 minutes. Stir in asparagus; cook 4 minutes or until crisp-tender. Combine mushroom mixture, pasta, and 1/4 cup cheese in a large bowl, tossing well to combine. Sprinkle remaining 1/4 cup cheese over pasta.