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.

Baby Shrimp Scampi and Angel Hair Pasta

This was super tasty but I made a few changes to the recipe based on what I had on hand. I used yellow onion instead of shallot. My shrimp were not baby, just the regular sized frozen ones. I used chicken broth instead of white wine and I reduced it by about half because of the moisture that cooks out of frozen shrimp. The last thing is I used cilantro and lime zest instead of lemon zest and chives.

2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter, cut into small pieces
1 large shallot, finely chopped
1 lemon, zested
1/3 pound baby shrimp, 300 count
1/4 cup dry vermouth or white wine, eyeball it
1/2 cup grape tomatoes
1/3 pound angel hair pasta, cooked to al dente

salt and pepper

2 tablespoons chopped or snipped fresh chives

Get your pasta water going. Start the scampi sauce when you drop your pasta into boiling water to cook. Heat a large skillet over medium high heat. Add extra-virgin olive oil and melt the butter into it. Add shallots and cook a minute or 2, stirring constantly. Add lemon zest and shrimp and heat shrimp through, another minute or two. Add vermouth or wine and tomatoes. Toss another minute to heat the tomatoes through. Add cooked pasta to the pan and toss to coat evenly in sauce and to distribute the shrimp. Season liberally with salt and pepper and serve with chives to garnish.

Oatmeal Bread Machine Bread

When I make bread in the bread machine I like to use the dough setting and then bake it in the oven. You can't punch down the dough when you take it out of the bread machine or you'll have to let it rise again. I usually just shape it into an oblong loaf and put it on a sheet pan to bake.

1 cup water, boiling
2 tablespoons butter
1 1/2 teaspoons salt
3 tablespoons honey
1 tablespoon dark molasses
1/2 cup oats, old-fashioned
1 large egg, lightly beaten
3 cups bread flour
2 teaspoons yeast, sprinkled over flour

Put oats in a mixing bowl; pour boiling water over the oats. When oats have cooled but are still a bit warm, add remaining ingredients according to bread machine manufacturer's manual. Bake on light setting. Makes a 1 1/2-pound loaf.