Bruschetta Chicken

I found this one of the Taste of Home and it's easier to make then it looks and sounds, so don't be discouraged.

Ingredients:
1/2 cup all-purpose flour
1/2 cup egg substitute
4 boneless skinless chicken breasts
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, mined
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

Directions:
1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs;plave in a greased 13x9 baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.

2. Loosely cover baking dish with foil. Bake at 375 for 20 minutes. Uncover and bake 5-10 minutes longer or until meat thermometer reads 170. (I didn't have a thermometer, so I just baked until juices were clear)

3. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Notes:
This is one of the best smelling recipes that I have ever made. You really need to have fresh basil to pull it off and heating the tomato mixtures is a must.

Forgotten Jambalaya

This was my stretch recipe. I HATE seafood. I hate the smell, the texture, the taste. However, this recipe had some really good reviews on Taste of Home, so I thought that I would give it a shot and hope for the best.

Ingredients:
1 can Diced tomatoes, undrained
1 can beef or chicken broth
1 can tomato paste
2 medium green bell peppers, chopped
1 medium onion, chopped
3 celery ribs, chopped
5 cloves of garlic, minced
3 teaspoons dried parsley flakes
2 teaspoons dried basil
1-1/2 teaspoons dried oregano
1-1/4 teaspoons salt
1/2 teaspoons cayenne pepper
1/2 teaspoon hot pepper sauce (I used Sriracha)
1 pound boneless skinless chicken breasts, cut into 1 inch cubes
1 pound smoked sausage, halved and cut into 1/4 inch slices
1/2 pound uncooked medium shrimp (This was horribly expensive at the time, so I got some previously cooked, frozen shrimp meat. Joe said that it was just fine)
Hot cooked rice

Directions:
1. In a 5 quart slow cooker, combine the tomatoes, broth and tomato paste.
2. Stir in green peppers, onion, celery, garlic and seasonings.
3. Stir in chicken and sausage.
4. Cover and cook on low for 4 hours or until chicken is tender.
5. Stir in shrimp.
6. Cover and cook for 15-30 minutes longer until shrimp turn pick. (We left our frozen shrimp meat in for 30 minutes)
7. Serve with rice.

Notes:
Joe LOVED this...The boys and I, not so much. I could not get past the smell! I ferreted out the chicken chunks, which tasted really good. Then I couldn't do it anymore and me and the boys resorted to left overs. However, I froze the remaining Jambalaya for Joe. He has had it since, and said that it was just as good.

Mexican Lasagna

Ingredients:
3 Tablespoons olive oil
2 pounds ground chicken breast (in the packaged meats case)
2 Tablespoons chili powder
2 teaspoons ground cumin
1/2 red onion chopped (I used yellow and sauteed them first)
1 can of black beans, drained
1 cup medium heat taco sauce or 1 can stewed or fire roasted tomatoes
1 cup frozen corn
salt
8 (8 inch spinach flour tortillas)
2 1/2 cups shredded Cheddar or pepper jack cheese
2 scallions, finely chopped

Directions:
1. Preheat the oven to 425 degrees
2. Preheat a large skillet over medium high heat.
3. Add 2 tablespoons of olive oil to the pan.
4. Add chicken and season with chili powder, cumin, and onion. Brown for 5 minutes.
5. Add taco sauce, black beans and corn.
6. Heat mixture through, about 2-3 minutes then season with salt to taste.
7. Coat shallow 9x13 baking dish with remaining olive oil (I just used PAM and it worked fine).
8. Cut the tortillas in quarters for easier layering.
9. Build lasagna with layers of meat and beans, then tortillas, then cheese. Repeat.
10. Bake for 12-15 minutes until cheese is melted. Top with scallions and sserve.

Notes:
I was worried about this coming out soggy and it wasn't soggy at all, which was nice. I did opt to top it with some traditional topping like sour cream, salsa and shredded lettuce. In all very easy to do. Not bad for my first Rachael Ray recipe.

Spicy Tangerine Beef

Ingredients:
3 tablespoons soy sauce
1 tablespoon cornstarch
1 pound flank steak or tri tip, cut thin (think Chinese food)
2 tablespoons hoisin sauce
2 tablespoons honey
1 tablespoon chili sauce (I like Sriracha hot chili sauce)
2 tablespoons soy sauce
1/4 cup freshly squeezed tangerine juice
3 table spoons canola oil
2 tablespoons minced fresh ginger
3 scallions, chopped
1/4 tangerine, zested
2 tablespoons toasted sesame seeds

Directions:
1.  In a resealable plastic bag, combine the soy sauce and cornstarch and mix well.  Add beef, cover, and let marinate for 20 minutes in the refrigerator.

2.  Whick together the hoisin, honey, chili sauce, soy sauce and tangerine juice until completely combines.

3.  In a large pan or wok, heat oil on high.  Add the ginger and beef and cook for 2-3 minutes.  Then add sauce mixture and cook for another 2 minutes on medium heat until sauce thickens.  Serve on warm platter, garnish with scallions, tangerine zest and sesame seeds.

Cheese Enchiladas

Ingredients:
2 cans (15 ounces each) Tomato Sauce
2 tablespoons chili powder
2 cloves of garlic minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
16 flour tortillas
4 cups shredded Monterey Jack cheese
2-1/2 cups shredded cheddar cheese, divided
2 medium onions, chopped
1 cup sour cream
1/4 cup minced fresh parsley
1/2 teaspoon salt
1/2 teaspoon pepper
Shredded lettuce, sliced ripe olives and additional sour cream, optional


Directions:
1.  In a large saucepan, combine the first six ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally.  Spoon 2 tablespoons sauce over each tortilla.

2.  In a large bowl, combine the Monterey Jack, 2 cups cheddar cheese, onion, sour cream, parsley, salt and pepper.  Place about 1/3 cup down the center of each tortilla.  Roll up and place seam side down in two greased 13x9 baking dishes.  Pour the remaining sauce over the top.

3.  Bake, uncovered, at 350 degrees for 20 minutes.  Sprinkle with remaining cheddar cheese.  Bake 4-5 minutes longer or until cheese is melted.  Garnish with lettuce, olives, and sour cream if desired.   Serve immediately.

Notes:  These are good, but we wish they had some more spice to them.  Next time we would try them with jalapenos.

White Chicken Chili

Ingredients:
1 medium onion, chopped
1 Tablespoon olive oil
2 cloves garlic, minced
4 boneless skinless chicken breast (4oz. each), cubed
2 cans chicken broth
1 can (4oz) chopped green chilies
2 teaspoons ground cumin
2 teaspoons dried ground oregano
1-1/2 teaspoons cayenne pepper
3 cans (14 1/2 ounces each) great northern beans, drained, divided
1 cup shredded Monterey Jack cheese

Directions:
1.  In a large saucepan over medium heat, cook onion in oil for 10 minutes or until tender.  Add garlic; cook 1 minute longer.  Add the chicken, chicken broth, green chilies, cumin, oregano, and cayenne pepper; bring to a boil.

2.  Reduce heat to low.  With a potato masher, mash one can of beans until smooth.  Add to saucepan.  Add remaining beans to saucepan.  Simmer for 20-30 minutes or until heated thouroughly.

3.  Top each serving with cheese.

Makes about 2 1/2 quarts

NOTES:  I buy my chicken at Costco and they are WAY to big to use four.  Next time, I would use 2 and cube it smaller.  Joe also said that he would have liked another can of beans.  If you're not into spicy food you may want to cut down the cayenne pepper to 1 tsp.  I loved it the way the recipe said, but it did have a kick to it.  

Pepper Jack Stuffed Chicken

Ingredients:
Pepper Jack Cheese
Boneless Skinless Chicken Breasts
Taco Seasoning
1 TB Vegetable Oil
Toothpicks

Directions:
1.  Cut cheese into "Domino Size" pieces - Depending on how much chicken you make will determine how many pieces you will need.
2.  Flatten chicken to approximately 1/4" thickness.
3.  Place cheese in the center of the flattened chicken breast and fold the chicken over it, securing with toothpicks.
4.  Sprinkle taco seasoning on the outside of the chicken.
5.  In a large skillet heat the oil and brown the chicken on all sides.
6.  Transfer chicken to to a greased baking dish.  For 2 chicken breast and 8" square dish works well.  For 4 chicken breast a 9x13 dish is good.
7.  Bake at 350 for 25-30 minutes or until chicken juices run clear.
8.  Discard toothpicks to serve.

Skinless Fried Chicken

Ingredients:
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 egg
seasoning salt to taste

1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon garlic powder
1/2 teaspoon paprika
salt and pepper to taste

oil for frying

Directions:
1. In a shallow dish, combine the soup egg and seasoned salt (be careful, the soup may already be salted) mix together. Dip chicken in mixture and turn to coat completely.
2. In a resealable plastic bag, or on another dish, mix the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. If using a dish, just turn to coat.
3. Place coated chicken on a platter and allow to sit until it becomes doughy (about 7-10 minutes). Heat oil in a deep skillet or pot over medium heat; be sure to use enough oil to cover the chicken pieces. Test the oil by dropping a piece of the "dough" into it. The oil is ready if the "dough" immediately begins to fry.
4. Fry chicken pieces for about 7- 10 minutes each, or until cooked throughly and juices run clear. Drain on paper towels.

Notes:
You can also cut the chicken breasts into 1-inch thick strips, to maximize the batter, but I find that it still needs to be cooked for the same amount of time.

Light Chicken Parmesan

Ingredients:
1 cup spaghetti or marinara sauce
4 boneless skinless chicken breast halves
3 Tablespoons Italian Style bread crumbs
1 Tablespoon grated Parmesan cheese
1 Tablespoon margarine or butter, melted
1/4 cup shredded mozzarella or Italian blend cheese
2 Tablespoons chopped fresh parsley

Directions:
1. Heat spaghetti sauce in small saucepan over low heat until thoroughly heated. Cover to keep warm.
2. Meanwhile, place 1 chicken breast half, boned side up, between 2 pieces of plastic wrap or waxed paper. Working from the center, gently pound chicken with flat side of meat mallet or rolling pin until about 1/4 inch thick (if I get it to 1/2 an inch I'm happy); remove wrap. Repeat with the remaining chicken.
3. In shallow bowl, combine bread crumbs, Parmesan cheese and margarine; mix well. Add chicken breasts. Turn to coat.
4. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add chicken; cook 4-6 minutes or until fork tender and juices run clear. (If your chicken was not flattened, this will take longer) Turn once.
5. To serve, place cooked chicken on serving platter; sprinkle with shredded cheese. Pour warm sauce over chicken; sprinkle with parsley.

Chicken Tortilla Soup

Ingredients:
2 boxes of chicken broth (64 oz)
1 rotisserie chicken, skinned and meat cubed
1 can of diced tomatoes
1 can of corn, drained of about 1/2 its juice
1 can of whole black beans, rinsed once and drained
2 cloves of garlic, pressed or finely chopped
1/2 yellow onion, diced
2 carrots, peeled and sliced

Spices:
2 tsp. Chili powder
1/4 tsp. Cayenne pepper
1/4 tsp. Paprika
1/4 tsp. Salt
*If you want spicier soup use 3 tsp. Chili powder and 1/2 tsp. Cayenne pepper.*

Directions:
1. Add all ingredients and boil for about 30 minutes.
2. Top will shredded cheese, fresh cilantro, and cut tortillas or tortilla chips if wanted.

Easy Chicken Noodle Soup

Ingredients:
32 oz. Chicken Broth
6 cups of water
1 package (16oz.) egg noodles
2 cans cream of chicken soup
Chicken bouillon (see label to mix according to 6 cups water)
1/2 package of light sour cream
1 rotisserie chicken, skinned and meat cubed

Vegetables, if desired: These are the ones that I use
2 carrots, peeled and sliced
about 8 oz. frozen corn

Directions:
1. In a 6.5 quart pot mix chicken broth, water and bouillon. Bring to a boil. *If adding in carrots you will want to add them in here as well.*
2. Add in egg noodles and cook for 7 minutes.
3. Thoroughly mix in cram of chicken soup.
4. Add chicken and remaining vegetables.
5. Reduce temperature to low, and add in sour cream. Mix thoroughly.
6. Cover and stir occasionally until soup is heated through, about 7 minutes.

Notes:
You can freeze the left overs and heat them when needed on the stove top.

Chicken Pot Pie

This recipe is also taken from A Taste of Home and makes two pies. One is planned to be baked right away and the other can be frozen and used later. This recipe does take a little bit of work to make, but since you make two and save one for later, it's worth it.

Ingredients:

2 cups diced, peeled potatoes
1 3/4 cups sliced carrots
2/3 chopped onion
1 cup butter or margarine
1 cup all purpose flour
1 3/4 teaspoons salt
1 teaspoon dried thyme
3/4 teaspoon pepper
2 cans chicken broth
1 1/2 cups milk
4 cups cubed, cooked chicken
1 cup frozen peas
1 cup frozen corn
Pastry for 2 double crust pies, 9 inch

Directions:

1. Place potatoes and carrots in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp tender. Drain and set aside.
2. In a large skillet, saute onion in butter until tender.
3. Stir in flour, salt, thyme and pepper until blended.
4. Gradually stir in broth and milk.
5. Bring to a boil; cook and stir for 2 minutes or until thickened.
6. Add the chicken, peas, corn, potatoes, carrots; remove from heat.
7. Line two 9 inch pie plates with bottom pastry, trim even with the edge of the plate.
8. Fill pastry shells with chicken mixture.
9. Roll out remaining pastry and fit to top of pies.
10. Cut slits in pastry, seal and flute edges.
11. Bake one potpie at 425 for 35-40 minutes or until crust is lightly browned.
12. Let stand for 15 minutes before cutting.
13. Cover and freeze remaining pie for up to 3 months.

To use frozen pie:
Shield frozen pie crust edges with foil; place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; bake for 70-80 minutes longer or until crust is golden brown.

Notes:
To cut down on some work I bought a rotisserie chicken from the grocery store and cubed that. i also bought 2 pie bottoms for each pie, filled one then peeled the other crust off the tin and fit it to the top. I also don't think I would use thyme next time around. It's not bad, I just don't like that seasoning for some reason.

Strawberry Cheesecake Trifle

Ingredients:

1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (12 ounces) frozen whipped topping, thawed
1 1/2 cups crushed graham crackers
1/4 cup margerine, melted
2 cans of strawberry pie filling

Directions:

1. In a large mixing bowl, beat the cream cheese until smooth.
2. Add sour cream; mix well.
3. In a small bowl, beat milk and pudding mix on low for 2 minutes.
4. Stir pudding into cream cheese mixture.
5. Fold in whipped topping.
6. In a 2 1/2 quart trifle bowl, spread half of the pudding mixture in the bottom, then spread half the graham crackers over the mixture and lastly spread half of the strawberry filling over the crumbs. Repeat layers one more time.
7. Chill before serving.

Chicken Manicotti

This recipe was taken from the Taste of Home magazine and can be frozen and saved for up to one month. The recipe actually makes 2 dishes with one being frozen for later use. I found that it fed our family, so if you have more than a family of 4 you may want to cook both dishes at once.

Ingredients:

Garlic Powder
1 1/2 pounds boneless skinless chicken breast
16 uncooked manicotti shells
2 jars of speghetti sauce (kept separate)
1 pound bulk Italian sausage, cooked and drained
1/2 pound fresh mushrooms, sliced (I omitted these when I made the dish)
shredded mozzarella cheese
2/3 cups water, divided

Directions:

1. Cut chicken into 1 inch strips
2. Sprinkle garlic powder over chicken
3. Stuff chicken into manicotti shells
4. Spread about 1 1/2 cups of spaghetti sauce in 2 greased 13 x 9 baking dishes
5. Place 8 manicotti shells in each dish
6. Sprinkle with sausage and mushrooms
7. Pour remaining spaghetti sauce over the top of the shells
8. Sprinkle mozzerella over the sauce
9. Drizzle water around the edge of each dish
10. Cover and bake one casserole at 375 for 65-70 minutes or until pasta is tender and juices run clear
11. Cover and freeze the remaining casserole for up to 1 month.

To use frozen casserole:
Thaw in the refrigerator. Let stand at room temperature for 30 minutes. Bake as directed .

*Note*
I Chose to sprinkle more mozzarella on the top of the dish when it came out of the over, so the cheese was freshly melted.

Gooey Mint Brownies

This is a recipe from one of my friends that I met going through the credential program. She brought these brownies to one of our classes and they are to die for! Of course if you don't like the combination of chocolate and mint then they're not for you...BUT if you do like that combination, you're in for a treat.

• Take one brownie mix (it doesn't matter if it's name brand or generic) and mix it as the directions on the box says.
• Pour half of the mixture in the bottom of a greased 9x13 baking pan.
• Put a layer of York Peppermint Patties evenly over the poured brownie mixture (Don't forget to take off the wrappers...yes, she knows someone who didn't do this)
• Pour the remainder of the brownie mixture on top.
• Bake as directed.

**She said that she usually uses 2 mixes. One goes on the bottom and one on the top. You will bake as directed for this too, but it usually takes longer because they are extra thick**

Mandarin and Craisin Spinach Salad

Ingredients:

1 bag of fresh baby spinach leaves, rinsed and patted dry
1 bag of craisins
1 can of mandarins, drained

1 bottle of Newman's Own Light Raspberry Walnut dressing

1 bag of candied almonds or walnuts
1 small package of crumbled feta cheese

Directions:
1. Place first 3 ingredients in a bowl.
2. Pour the necessary amount of dressing on the salad to nicely coat.
3. Toss it all together gently.
4. Top with the candied walnuts or almonds.
5. Sprinkle lightly with feta cheese.
6. Serve immediately.

NOTES
-This recipe is easily duplicated and is great during the holidays, because it's colorful.
-If you don't eat it right away the spinach looses it's crispness, but the salad still tastes the same. Just add some more leaves if needed.

Chocolate Strawberry Cake

1 box of Devil's Food Cake
1-2 baskets of strawberries (I prefer two)
1 can of whipped white frosting
1 can of whipped chocolate frosting
1 bag of mini chocolate chips

DIRECTIONS:
1. Follow the directions of the box to bake the Devil's Food Cake in two round cake pans. Let the cake completely cool. If the cake creates a mound on the top, cut it off to make it flat.
2. Thinly slice 1 basket of strawberries for the filling.
3. Slice the other basket of strawberries in quarters.
4. Place one of the cake rounds on your serving dish and spread the chocolate frosting on the top.
5. Place the thinly sliced strawberries in the middle as evenly as possible.
6. Place the other cake round on the top.
7. Spread the white frosting on the top and edges of the cake, if it doesn't completely cover the middle where the strawberries are don't worry about it. Also if cake crumbs mix with your frosting don't worry you're going to cover it.
8. Place the quartered strawberries on the top of the cake, as well as, around the base.
9. Sprinkle the mini chocolate chips on the top and sides of the cake.
10 Serve immediately. The juices from the strawberries will run and ruin the cake if you don't.

NOTE
I always think that I won't have enough cake mix and always buy 2 and have tons left over. You really only need 1 if you fill the pan half way.

Lime and Pepper Tri-Tip

Meat:
1 1/2 to 2 pounds beef tri-tip roast, trimmed of excess fat

Marinade:
Juice of 6 limes (about 3/4 cups)
1/4 cup olive oil
1 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Rub:
2 tablespoons coarse grind black pepper
1 tablespoon Kosher salt

Directions:
1. Combine marinade ingredients.
2. Place meat and marinade in covered glass dish or plastic bag.
3. Refrigerate for 1 1/2 to 2 hours.
4. Remove meat from marinade, discarding left over marinade.
5. Combine rub ingredients and press into all surfaces of meat. *Seasoned meat may be refrigerated for one hour to enhance flavor, but not necessary.
6. Grill roast to desired doneness over medium coals for about 30-40 minutes, turning occasionally.
7. Remove from heat and tent with foil for 10 minutes, before carving across the grain into slices.

Beef and Bean Stew

Ingredients:
1 lb. stew meat, cubed
2 cans (16 oz. each) kidney beans, rinsed and drained
1 can (14.5 oz.) diced tomatoes
1 1/2 cups frozen corn
1 cup hot water
1 cup chopped onion
1 can (4 oz.) chopped green chilies
2 tablespoons uncooked long grain rice
1-2 tablespoons chili powder *I prefer 2 tablespoons
2 teaspoons beef bullion granuals
1/4 teaspoon salt

2 celery ribs, chopped
1 can (2 1/4 oz.) sliced ripe olives, drained
1 can (8 oz.) tomato sauce

Directions:
1. Combine first group of ingredients in crockpot.
2. Cook on low for about 7 hours.
3. Add in second group of ingredients and cook for about 1 more hour. Be sure that meat in thoroughly cooked.

Notes:
If you want you can combine all of the ingredients except the tomato sauce in the beginning if you want the celery and olives to be tender. We prefer it to be a little more firm, so I save if until the last hour. Also, know your crockpot. If it cooks faster, you may not need it to cook for 8 hours.

Pizza Roll

Ingredients:
1 loaf (1 pound) frozen bread dough, thawed
2 eggs, separated
1 tablespoon grated Parmesan cheese
1 tablespoon olive oil or vegetable oil
1 teaspoon minced fresh parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
8 ounces of sliced peperoni
2 cups (8 ounces) shredded mozzarella cheese
1 can (4 ounces) mushroom stems and pieces, drained
1/4 to 1/2 cup pickled pepper rings
1 medium green pepper, diced
1 can (2 1/4 ounces) sliced ripe olives, drained
1 can (15 ounces) pizza sauce

Directions:
1. Pre-heat the oven to 350 degrees
2. Grease a cookie sheet and set aside.
3. Roll out the dough into a rectangle (about 15 inches x 10 inches), place on cookie sheet.
4. In a small bowl combine egg yolks, Parmesan cheese, oil, parsely, oregano, garlic powder and pepper. Brush mixture over the dough.
5. Sprinkle with peperoni, mozzerella, mushrooms, pepper rings, green pepper and olives.
6. Roll up jelly roll style, starting with the long side; pinch at the seam to seal and tuck ends under.
7. Place seam side down.
8. Brush with egg whites.
9. DO NOT LET RISE. Bake for 35-40 minutes or until golden brown.
10. Serve sliced with warmed pizza sauce.

Notes:
YIELDS: 10-12 slices
This is the exact recipe from Quick Cooking. My family hates most of these toppings, which is basically a combination pizza. However, I found that you can put any toppings that your family likes inside and it still turns out great. The peperoni mentioned her is a good about, even though it seems like a lot. My only caution is if you choose to put sausage on it, that you use it sparingly. Remember it all gets rolled up, layered right on top of each other. It also tastes really good dipped in ranch dressing.