Archived: What Cookin' with Grant & Amanda?

CHICKEN AND APPLES IN HONEY MUSTARD SAUCE½ cup apple cider
1 ½ teaspoon cornstarch
salt/pepper
1 tbsp honey
1 tbsp mustard
2 tbsp seasoned dry breadcrumbs
4 4oz chicken breasts
1 tbsp olive oil
2 small unpeeled apples, cored and cut into eighths
½ cup chicken broth
fresh parsley

DIRECTIONS
1. Whisk cider, cornstarch, mustard, honey, salt and pepper (to taste) in a bowl. Set aside

2. Spread bread crumbs on a piece of wax paper, lightly coat chicken with crumbs

3. In a large non-stick skillet, heart the oil and add the chicken breasts. Cook over medium heat until golden brown on one side, about 3 minutes. Turn chicken, add apples, and cook until browned on the other side

4. Add chicken broth, cover and simmer until chicken is tender, about 15 minutes

5. With a slotted spoon, remove the chicken and apples to a serving plate. Whisk cider mixture again and add to skillet. Cook and stir over high heat until lightly thickened and bubbly, 1 to 2 minutes. Spoon over chicken and apples, sprinkle with parsley.

Serve with rice. This receipe serves four. ___________________________________________________________

ROASTED BABY PEARS WITH HERBED GOAT CHEESE

1/2 pound goat cheese
1/4 cup chopped mixed herbs such as parsley, thyme, and chives
2 tablespoons extra-virgin olive oil, plus more for drizzling
Salt and freshly ground black pepper
12 pears
12 slices bacon, about 1/2 pound, cut in 1/2
2 tablespoons honey

DIRECTIONS
1. Heat the oven to 375 degrees.

2. In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive oil; season with salt and pepper.

3. Halve the pears and scoop out the seeds and cores. Stuff each pear half with about a tablespoon of the cheese. Wrap each stuffed pear with a slice of bacon and place it on a baking sheet. Drizzle some olive oil over the pears and season them with salt and pepper.

4. Bake them until the pears are tender and the bacon is crisp, about 25 to 30 minutes. Place the pears onto a platter, drizzle with the honey. ___________________________________________________________

PAULA DEEN'S SOUTHERN CORNBREAD STUFFING

Cornbread
7 slices oven-dried white bread
1 sleeve saltine crackers
8 tablespoons butter
2 cups celery, chopped
1 large onion, chopped
7 cups chicken stock
1 teaspoon salt
Freshly ground black pepper
1 teaspoon sage (optional)
1 tablespoon poultry seasoning (optional)
5 eggs, beaten

DIRECTIONS
1. Preheat oven to 350 degrees F.

2. In a large bowl, combine crumbled cornbread, dried white bread slices, and saltines; set aside.

3. Melt the butter in a large skillet over medium heat. Add the celery and onion and cook until transparent, approximately 5 to 10 minutes. Pour the vegetable mixture over cornbread mixture.

4. Add the stock, mix well, taste, and add salt, pepper to taste, sage, and poultry seasoning. Add beaten eggs and mix well. Pour mixture into a greased pan and bake until dressing is cooked through, about 45 minutes. Serve with turkey as a side dish. ___________________________________________________________

BACHELOR STYLE SHEPHERDS PIE

1 pre-made frozen pie crust
1/2 to 1 cup of frozen veggies
1 can of chili
1 package of instant mashed potatoes

DIRECTIONS
1. Brown the crust in the oven according to directions. While that is going on, heat the can of chili, and boil the frozen vegetables. Prepare the instant mashed potatoes according to directions.

2. Once the pie crust has been browned, take it out of the oven to cool. Drain the mixed veggies and stir it in with the chili, pour the mixture into the pie shell and spread evenly. Top it off the mashed potato mixture. You have a meal to feed 2 to 4 people (depending on serving size) and it took less than 15 minutes to make. __________________________________________________________

CURRIED CHICKEN WALDORF SALAD

2lbs chicken breasts or thighs
6 red gala apples
½ lb red seedless grapes
½ lb green seedless grapes
4 bunches of green onions
8 oz of sliced almonds
1 ½ tsp of curry powder
1 ½ cup of mayonnaise
1 tsp fresh lemon juice
Salt & pepper

DIRECTIONS

1. Boil chicken, cool, and shred with fork into bite size pieces.

2. Chop unpeeled apples, separate grapes, and slice green onions into large mixing bowl. Toss with lemon juice.

3. Spread almonds on cookie sheet and toast at 350 degrees for 8-10 minutes until light brown.

4. Mix mayo and curry powder for dressing. Mix chicken, fruit, nuts and dressing. Salt and pepper to taste. __________________________________________________________

CHICKEN AND DUMPLINGS

3 tablespoons butter
1 medium onion, cut into 1 inch pieces
5 medium carrots cut crosswise into 1 1/2 inch pieces
1/2 teaspoon dried thyme
1 cup flour
1 can (14.5 oz.) chicken broth
salt and pepper
1 1/2 pounds boneless, skinless chicken thighs cut into 2 inch pieces
3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounce) frozen peas

DIRECTIONS

1. Heat butter in large pot over medium. Add onion, carrots and thyme. Cover and cook, stirring occasionally, until onion is soft (about 5 minutes.)

2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add brother and bring to a boil, stirring constantly; season with salt and pepper.

3. Nestle chicken in pot; reduce heat to medium-low. Cover and cook. Stir occasionally for 20 minutes.

4. Meanwhile, make dumplings. In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. Add milk if needed. Set aside.

5. Stir peas into pot. Drop batter into simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart. Cover and simmer until chicken is tender, 20 minutes

__________________________________________________________

SPAGHETTI LASAGNA

28 oz. jar pasta sauce (or homemade sauce)
1 ½ cups water
1lb frozen fully cooked meatballs (or your homemade meatballs)
2 handfuls spaghetti pasta, broken in half
1 cup grated parmesan cheese

DIRECTIONS
In a 12" skillet, combine the spaghetti sauce and water and stir to combine. Bring to a boil. Add meatballs and spaghetti. Stir well making sure the spaghetti is under the sauce. Cover, reduce the heat and simmer for 20-25 minutes. Stir frequently making sure the noodles separate as they soften. Cook until the noodles are al dente. Serve with cheese…serves 4 to 6. __________________________________________________________

VEGETABLE LASAGNA

12 uncooked lasagna noodles
3 cups frozen broccoli flowerets, thawed
3 large carrots, coarsely shredded (2 cups)
2 cans (14 /12 ounces) diced tomatoes, drained
1 medium red bell pepper, cut into thin strips
1 medium green bell pepper, cut into thin strips
1 jar marinara sauce
1/4 teaspoon salt
1 big container ricotta cheese, or 2 15 ounce containers
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 large egg
3 tablespoons butter
2 cloves garlic, minced
3 tablespoons all purpose flour
2 cups milk
2 cups shredded mozzarella cheese

DIRECTIONS
1. Cook and drain noodles as directed on package.

2. Mix broccoli, carrots, tomatoes, bell peppers, marinara and salt.

3. Mix ricotta cheese, Parmesan cheese, parsley and egg.

4. Melt butter in saucepan over medium heat. Cook garlic in butter about 2 minutes, stirring frequently until garlic is tender. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.

5. Heat over to 350 degrees.

6. Place 3 noodles in rectangular pan, 13 x 9 x 2 inches. Spread half of the cheese mixture over noodles. Top with 3 noodles; spread with half of the vegetable mixture. Sprinkle with 1 cup of the mozzarella cheese. Top with 3 noodles; spread with remainig cheese mixture. Top with 2 noodles; spread with remaining vegetable mixture. Pour sauce evenly over the top. Sprinkle with remaining 1 cup mozzarella cheese.

7. Bake uncovered 35 to 40 minutes or until hot in center. Let stand 10 minutes before cutting. __________________________________________________________

MAC & CHEESE WITH CHICKEN AND BROCCOLI

2 tablespoons extra-virgin olive oil, 2 turns of the pan
1 pound chicken breast tenders, chopped
Salt and pepper
1 small onion, chopped
1 pound macaroni elbows
2 1/2 cups raw broccoli florets, available packaged in produce department
3 tablespoons butter
3 tablespoons all-purpose flour
1/2 teaspoon cayenne pepper
1 teaspoon paprika
3 cups whole milk
1 cup chicken stock
3 cups yellow sharp Cheddar
1 tablespoon prepared Dijon mustard

DIRECTIONS
1. Place a pot of water on to boil for macaroni.

2. Heat a medium pan over medium to medium high heat. Add extra-virgin olive oil and chicken and season with salt and pepper. Saute a couple of minutes then add onion and cook another 5 to 7 minutes until onions are tender and chicken is cooked through. Turn off heat and reserve.

3. To boiling pasta water, add pasta and salt to season the cooking water. Cook 5 minutes, then add broccoli and cook 3 minutes more or until pasta is cooked to al dente and florets are just tender.

4. While pasta cooks, heat a medium sauce pot over medium heat. Add butter and melt, then add flour, cayenne and paprika and whisk together over heat until roux bubbles then cook a minute more. Whisk in milk and stock and raise heat a little to bring sauce to a quick boil. Simmer sauce to thicken about 5 minutes.

5. Drain macaroni or pasta and broccoli florets. Add back to pot and add chicken to the pasta and broccoli.

6. Add cheese to milk sauce and stir to melt it in, about a minute or so. Stir in mustard and season sauce with salt and pepper. Pour sauce over chicken and broccoli and cooked pasta and stir to combine. Adjust seasonings, transfer to a large serving platter and serve. __________________________________________________________

STUFFED LABOR DAY HOT DOGS

8 kosher-style hot dogs
3/4 cup grated Cheddar
8 strips smoked bacon
8 hot dog buns
Relish
Ketchup
Mustard

DIRECTIONS
1. Preheat a griddle to medium heat. Use a paring knife to slice each hot dog almost completely through the middle lengthwise, leaving the ends still attached but forming a long lengthwise pocket. Place 1 1/2 tablespoons of the cheese in each of the hot dogs.

2. Wrap each hot dog with 1 slice of the bacon, overlapping the bacon in a spiral fashion. Place the hot dogs on the griddle, cheese side up, and cook for 3 minutes. Turn the hot dogs on one of its sides and cook for another 3 minutes. Turn the hot dog on the second side and cook another 3 minutes. Finally, turn the hot dogs cheese side down and cook for a final 3 minutes.

3. To serve, place the hot dogs in the buns and serve with the relish, ketchup and mustard __________________________________________________________

ORANGE BEEF STIR-FRY

1 cup white rice
1/4 cup orange juice
1 tablespoon rice vinegar
1 tablespoon soy sauce
1 tablespoon brown sugar
1 pound round steak, cut into strips 1/4 inch thick
1 tablespoon cornstarch
Salt and pepper
1 bunch broccoli florets broken into small pieces
2 tablespoons vegetable oil
1 red bell pepper cut into strips

DIRECTIONS
1. Cook rice according to package instructions. Set aside.

2. In a small bowl, combine OJ, vinegar, soy sauce, and sugar. Set aside. In a medium bowl, toss beef with cornstarch; season with salt and pepper. Set aside.

3. In a large skillet, combine broccoli with 1 cup water. Season with salt and pepper. Bring to a boil over medium high. Cook until broccoli is bright green and crisp, 4 to 6 minutes. Transfer to a pate. Wipe skillet with paper towel.

4. In the same skillet, heat 1 tablespoon oil over high. When pan is hot, add beef. Cook until browned.

5. Return broccoli to skillet. Add OJ mixture and bell pepper. Cook over high until sauce thickens, 2 to 4 minutes. Serve over rice. __________________________________________________________

GRILLED CORN

Husk corn and discard silk.
Wrap each ear loosely with aluminum foil.
Place corn onto a hot grill over medium heat.
Cover barbeque with lid, open any vents, and cook fifteen to 20 minutes.
Turn occasionally. __________________________________________________________

CHICKEN AND BOWTIE PASTA

Box of bowtie pasta
2-3 cups fresh zucchini, sliced or cubed
Cup and a half parmesan cheese freshly grated
Three or four cloves of garlic, minced
½ to 1 cup pinenuts
Two to three chicken breasts or tenders
Olive oil
Salt & pepper
2 tsp fresh basil or basil flakes

DIRECTIONS
1. Cook the chicken in a little lemon juice salt and pepper, cube and set aside.

2. Put the pasta in boiling water when the chicken is cooking, boil until al dente.

3. Put some olive oil in a saucepan, and sauté the garlic. Add the pinenuts so they are browned slightly.

4. Add the zucchini and sauté until soft.

5. Add the chicken, the basil, salt and pepper to taste, 2 ladles of water from the pasta and heat through.

6. Top with the cheese and serve with a green salad and French bread; or, sliced fresh tomatoes with a dash of balsamic vinegar and the bread. ________________________________________________________

JAMBASTA

1 pound penne
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 tablespoons butter
1/2 pound andouille sausage, any brand, casing removed and diced
4 cloves garlic, chopped
1 poblano pepper, seeded and chopped or thinly sliced
1 red bell pepper, seeded and chopped
2 ribs celery from the heart with greens, chopped 1 onion, chopped
Salt and ground black pepper
2 tablespoons all-purpose flour
1 cup beer, 1/2 bottle
1 cup chicken stock
1 (14-ounce) can, crushed tomatoes
2 tablespoons hot sauce
2 tablespoons fresh thyme leaves, chopped
1/2 pound chicken breast, diced into small pieces
1/2 pound medium shrimp, cleaned and tails removed
1/4 cup heavy cream, eyeball it
2 scallions, sliced

DIRECTIONS
1. Heat a pot of water to a boil for pasta and add salt to it then pasta. Cook to al dente and drain.

2. While pasta works, heat a deep skillet over medium high heat. Add extra-virgin olive oil, butter and andouille. Brown the sausage 2 to 3 minutes to render the fat. Remove with a slotted spoon.

3. Add garlic, peppers, celery and onions. Saute the veggies for 5 to 6minutes. Season the mixture with salt and pepper and add flour to the pan. Cook flour with veggies 2 minutes more then whisk in beer. Cook beer out, 2 minutes.

4. Add chicken stock, tomatoes, hot sauce and thyme. Bring liquid to a bubble and add chicken and shrimp. Cook 6 to 7 minutes until chicken is firm and shrimp are opaque and firm.

5. Stir to mix in cooking juices then add in cream. Drain the pasta and add it to the sauce. Ladle up the jambasta and top with chopped scallions and reserved crispy andouille. ________________________________________________________

GRILLED VEGGIE TOSTADAS

Olive oil
4 medium zucchini cut into ½ inch wide slices on a diagonal
2 portobello mushrooms
1 ½ bunches spring onions, root ends trimmed flour
Tortillas salsa feta cheese, crumbled

DIRECTIONS
1. Heat grill to high. Drizzle veggies with olive oil. Grill zucchini first (8 minutes total), then mushrooms (6 minutes) and onions (2 minutes), turning once. Pull veggies off the grill. Slice muchrooms and onions.

2. Brush tortillas with oil. Grill about 2 minutes until crispy.

3. Place veggies, salsa and feta on each tortilla, cut into four triangles. ________________________________________________________

SUMMER EGG DISH

1 dozen eggs
1/4 cup milk
1 cup ricotta cheese
1 onion
1 garlic clove
1 avocado
1 sliced tomato

DIRECTIONS
1. Slice the avocado and tomatoes and set aside. Slice the onion and mince the garlic, saute together until onion is soft, set aside. Scramble the eggs with the milk. (salt and pepper to taste)....just before the eggs are done while they are still a little soft, add the ricotta cheese and finish cooking.

2. Put the sauted onions on the eggs, and the avocado and tomatoes on top of the onions when serving.

A green salad or fruit salad (or both) and toast complete the meal. ________________________________________________________

PIZZAGNA

1 pound small pasta (I used penne)
Salt
1 cup ricotta cheese
½ cup grated parmigiana
Handful of parsley, chopped
2 tablespoons extra-virgin olive oil
1 green or red bell pepper, thinly sliced
1 onion, thinly sliced
2 cloves garlic, sliced
12 mushrooms, sliced
Black pepper
1 (28 ounce) can crushed tomatoes
3/4 pound mozzarella, sliced or shredded ½ teaspoon dried oregano

DIRECTIONS
1. Preheat broiler

2. Bring a pot of water to a boil, add pasta and salt the water.

3. While the water boils, combine ricotta, parmigiana, parsley and pepperoni in a large bowl.

4. Heat a large skillet over medium heat with olive oil. When the oil is hot, add the peppers, onions, garlic and mushrooms. Saute 6 to 8 minutes until tender and mushrooms are dark. Season the vegetables with salt and pepper. Stir in tomatoes and reduce heat to low.

5. Add a ladle of starchy cooking water to the ricotta just before you drain the pasta. Drain pasta then toss with ricotta and pepperoni mixture. Pour pasta into a baking dish and top evenly with peppers, onion and mushroom sauce. Top with layer of mozzarella and oregano. Place under broiler and melt cheese until golden and bubbly. ________________________________________________________

SHRIMP, TOMATO, AND BASIS PASTA

1½ pounds of medium shrimp, peeled and deveined
salt and pepper
6 teaspoons olive oil
2 garlic cloves, minced
1 can (14.5 oz) diced tomatoes
1 pint cherry or grape tomatoes, halved
½ pound linguine
1 ½ cups lightly packed fresh basil leaves, torn into small pieces

DIRECTIONS
1. Season shrimp with salt and pepper. In a large skillet, heat 4 teaspoons oil over high. Add shrimp; cook, turning occasionally, about 3 minutes until opaque. Transfer to a bowl.

2. Make sauce. To the same skillet, add remaining 2 teaspoons oil and garlic. Cook over medium heat until fragrant, about 30 seconds. Add canned tomatoes and their juice, along with 2 cups water. Bring to a boil. Reduce heat and simmer, stirring occasionally, until tomatoes have softened and are saucy, about 15 minutes. Remove sauce from heat and stir in cherry tomatoes.

3. Meanwhile, in a large pot of boiling salted water, cook pasta until al dente. Drain. Return pasta to pot. Add tomato sauce, shrimp, and basil. Season with salt and pepper and toss. Serve. ________________________________________________________

SWEET POTATO GRATIN WITH SMOKED CHILES

4 cups heavy cream
1 canned chipotle pepper
6 medium sweet potatos, peeled and sliced thin
Salt and fresh ground pepper

DIRECTIONS
1. Preheat the oven to 350 degrees

2. In a blender, puree the cream and chipotle until smooth.

3. In a 10 X 10-inch casserole, arrange a fourth of the sliced sweet potatos, season to taste with salt and pepper, and pour a fourth of the cream over all. Repeat with the remaining sweet potatos and cream, forming 4 layers. (You can prepare up to this point a half hour ahead, cover and refrigerate.)

4. Bake for one hour, or until the cream has been absorbed and the potatos are browned on top. (May be prepared up to a day ahead, cover and refrigerate. Reheat in a 350-degree oven for 12 minutes.) Makes 8 to 10 servings. _________________________________________________________

PEANUT CRUSTED CHICKEN BREASTS

3/4 cup unsalted peanuts
3 slices white sandwich bread torn into small pieces
Salt and pepper
2 large eggs
4 boneless, skinless chicken breast halves
1 ½ half pounds asparagus
2 teaspoons finely grated lemon zest
Butter
Olive oil

DIRECTIONS
1. Preheat oven to 475 degrees. Line a rimmed baking sheet with aluminum foil; lightly oil and set aside.

2. In a food processor, pulse peanuts and bread until coarsely ground. Transfer to a wide-rimmed medium bowl; whisk in oil, 1 ½ teaspoons salt and 1/4 teaspoon pepper.

3. In a large bowl, beat eggs. Season with salt and pepper. Add chicken and turn to coat. Dredge in peanut breading, gently pressing onto chicken. Transfer to prepared baking sheet. Bake until lightly browned - about 15 minutes.

4. While chicken is baking, cook asparagus in a large saucepan of boiling salted water - about 3 to 4 minutes. Drain and transfer to a bowl along with butter and lemon zest. Season with salt and pepper. Serve chicken with asparagus. _________________________________________________________

CURRIED CHICKEN

1 small red onion, cut into chunks
1 green apple, quartered, cored and cut into chunks
2 garlic cloves, sliced
2 tablespoons ketchup
2 teapoons curry powder
salt and pepper
4 boneless, skinless chicken breast halves
1/4 cup low-fat plain yogurt

DIRECTIONS
1. In a microwave safe dish with lid, stir together onion, apple, garlic, ketchup and curry powder. Add 1/4 cup water. Season with salt and pepper. Stir to combine.

2. Add chicken. Season with salt and pepper. Cover and microwave on high for 5 minutes. Turn chicken pieces over. Cover and microwave on high for 5 minutes longer or until chicken is done. Lift chicken from dish and divide among 4 plates.

3. Stir yogurt into onion-apple mixture in dish. Spoon sauce over chicken. Serve with rice or noodles. _________________________________________________________

CHICKEN AND RICE WITH MEAT

1 tbs butter
½ lb ground beef
1 tsp allspice
½ tsp ground cinnamon
1/8 tsp black pepper
2 3/4 cups hot water
1 ½ tsp salt
½ lb skinless, boneless chicken breast halves
1 cup uncooked rice
½ cup pine nuts

DIRECTIONS
1. Melt the butter in a large skillet over medium heat, and cook the ground beef until evenly brown.

2. Season with allspice, cinnamon, and pepper, and continue cooking 1 minute. pour in the hot water, season with salt, and place the chicken in the skillet. Ccover and cook 25 minutes or until the chicken juices run clear

3. Remove chicken from skillet and shred. Return to the skillet and mix in the rice. Cover and cook for 20 more minutes until rice is tender and liquid has been absorbed

4. In a separate skillet over medium heat, cook and stir in the pine nuts for about 5 minutes or until lightly browned. Sprinkle the pine nuts over the beef, chicken and rice mixture. _________________________________________________________

KENN JOHNSON'S POTATOES AND EGGS

Tater Tots
Shredded hashed browns
Onions (Other veggies, if desired)
Eggs
Mrs. Dash
Meat, if desired
Cheese

DIRECTIONS
1. Brown tots, just enough to cover the bottom of the skillet. If you're adding onions or other veggies, add them now.

2. When tots are soft, add the shredded hash browns - about the same amount as the tots.

3. When the potatoes start to brown, add the eggs, as many as desired. If you're including meat, add it now.

4. Add the spices and mix into the eggs

5. When eggs are nearly done, drop heat to medium low, add cheese and let it melt on top.

6. When cheese is melted, it's ready to eat. _________________________________________________________

TRUCKER'S STEW

1 Family size can of vegetable beef stew
1 Pound of ground beef

DIRECTIONS
1. Brown the ground beef
2. Drain excess fat
3. Stir in the stew
__________________________________________________________

ALBUQUERQUE MEATLOAF

1 lb Johnsonville Brats, casings removed
1 lb ground beef
1 small onion, chopped
1 small can chopped green chili
1 pkg onion soup mix
3 eggs
1/4 c. milk
1 c. toasted bread crumbs
1/2 c. ketchup

DIRECTIONS
1. Combine all the ingredients and mix well.

2. Bake in a breheated oven at 325 degrees for about an hour.

3. Spread ketchup on top of cooked meatloaf; let sit 10 minutes before serving. __________________________________________________________

CANADIAN BACON MACARONI & CHEESE

1 cup elbow macaroni
6 strips canadian bacon
2 tbs margarine
1 1/2 tbs all purpose flour
1 cup canned tomatoes, half drained
1 cup shredded chedar cheese

DIRECTIONS
1. Cook the noodles

2. While noodles are cooking, fry or broil bacon and place on paper towel to drain. Cut into bite sized pieces

3. Melt margarine in a saucepan over medium low heat. Stir in flour, then tomatoes and wait for the sauce to thicken, stirring occasionally. When the thickness is to your liking, stir in the cheese until it has melted. After the cheese has melted, stir in the cooked macaroni and bacon.

This receipe serves three so you might need to double or triple the recipe. __________________________________________________________

SKILLET CHICKEN ALFREDO

1 10-oz pkg frozen broccoli or asparagus spears
12 oz skinless, boneless chicken breast halves or turkey breast tenderloins
1 tablespoon cooking oil
1 10- or 12-ounce container Alfredo pasta sauce
4 English muffins or bagels, split and toasted

DIRECTIONS
1. Cook broccoli or asparagus according to package directions; drain and keep warm. Meanwhile, cut chicken/turkey crosswise into 1/2 inch strips.

2. In a large skillet, cook in hot oil over medium-high heat for 3 to 4 minutes or until tender and no longer pink. Drain fat.

3. Stir in pasta sauce. Simmer to 2 to 3 minutes or until sauce is heated.

4. Placed toasted muffin/bagel halves on plates. Arrange broccoli/asparagus on top. Spoon chicken and sauce over all. __________________________________________________________

CHILI CHEESE DOG POT PIE

2 cups biscuit baking mix
2/3 cup water
3 cups chili with beans
1/2 pound hot dogs, sliced
2 cups shredded cheddar cheese

DIRECTIONS
1. Preheat oven to 350 degrees.

2. In a medium bowl, mix together the baking mix and water to form a smooth dough. Set aside

3. Spread half of the chili in to the bottom of a casserole dish. make a layer of the hot dogs over the chili, cover the hot dog layer with cheese, then top with the rest of the chili. roll out the biscuit dough to 1/4 inch thickness. lay the dough over the contents of the dish, and poke a few slits to vent the steam.

4. Bake for 20-25 minutes, until the top crust is golden brown __________________________________________________________

GRILLED PORTOBELLO QUESADILLAS

3 tablespoons olive oil
2 tablespoons balsamic vinegar
salt and pepper
5 portobello mushrooms, trimmed and washed
4 flour tortillas (10-inch)
Monterey Jack or Cheddar cheese, shredded
1 bunch scallions, thinly sliced
sour cream and salsa for garnish

DIRECTIONS
1. Heat grill to medium. In a small bowl whisk together oil and vinegar. Season with salt and pepper. Brush both sides of mushrooms with oil mixture. Starting with stem side up, grill mushrooms until tender, 8 to 12 minutes, turning once. Remove and slice 1/2 inch thick.

2. Layer one half of tortilla with cheese, scallions, mushroom slices, and then more cheese. Fold tortilla over filling and trasfer to grill. Cook until cheese is melted, 2 to 3 minutes per side. Serve with sales and sour cream. __________________________________________________________

CORN NOODLE CASSEROLE

1 16oz package uncooked egg noddles
1 lb ground turkey
1 15oz can canned corn
1 10.75oz can cream of mushroom soup
salt and pepper to taste

DIRECTIONS
1. Preheat oven to 350 degrees. Lightly grease a medium casserole pan.

2. Cook the noodles. Brown turkey in skillet over medium heat

3. In a bowl, mix cooked noodles and turkey, corn, and soup. Season with salt and pepper. Transfer to the baking dish

4. Bake 20 minutes in the oven, until bubbly __________________________________________________________

CHICKEN LEGS WITH CARROTS AND CAULIFLOWER

1 pound carrots, peeled and cut into 2 inch chunks
1 pound cauliflower, cut into medium size florets
1 1/2 teaspoon ground coriander
3/4 teaspoon ground cumin, course salt and ground pepper
4 whole chicken quarters, skin on
1 tbsp lemon juice

DIRECTIONS
1. Preheat over to 475 degrees. In a roasting pan, combing carrots, cauliflower, 1 teaspon coriander, 1/2 teaspoon cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Arrange around the sides of the pan.

2. Place chicken quarters along along the center of the pan, and sprinkle with remaining 1/2 teaspoon coriander and 1/4 teaspoon cumin. Season generously with salt and pepper.

3. Roast, stirring vegetables once, until chicken is well browned and cripsy and an instant thermometer reads 180 degrees - 40-45 minutes. Remove chicken to plates and let rest five minutes

4. Stir lemon juice to pan, scrape up drippings, mixing with vegetables. Serve alongside chicken. __________________________________________________________

OVEN-BARBEQUED CHICKEN

2 lbs meaty chicken pieces (breasts, thighs and drumsticks)
1/3 cup orange marmilade
1/3 cup barbeque sauce
2 tbs Worcestershire sauce
2 tbs lemon juice

DIRECTIONS
1. Skin chicken if you like and arrange chicken in a baking pan.

2. In a small bowl, combine the remaining ingredients and pour over the chicken. Cook uncovered in a 375 degree oven for 45 to 55 minutes, spooning the sauce over the chicken occasionally.

OPTION: Substitude frozen tenders for fresh chicken if you choose. You can also substitute apricot or plum jam for the marmalade. __________________________________________________________

SHEPHER'S PIE

1 pound lean ground beef 1/2 cup chopped onion 1/2 cup chopped celery 1 10.5 oz can condensed vegeatable soup 1/2 tsp dried thyme 3 cups cooked mashed potatoes 1 cup shredded colby longhorn cheese

DIRECTIONS
1. Preheat oven to 350 degrees. Lightly grease a 2 qt. baking dish

2. In a large skillet over medium-high heat, brown the beef with the onion and the celery until the juices run clear, then drain. Pour mixture into the baking dish with the vegeatable soup and thyme; stir well. Spread the mashed potatoes on top

3. Bake for 20 minutes. sprinkle the cheese on top and bake 5 minutes more or until the cheese has melted. __________________________________________________________

CHICKEN PASTA WITH TOMATO & FETA

12 ounces penne pasta 2 tablespoons olive oil 3 tablespoons fresh lemon juice 1 cup (4 ounces) crumbled feta cheese 1 pound plum tomatoes cut into chunks (3 cups) (or two cans of diced tomatoes) 3 cups shredded chicken (one cooked chicken pulled apart) 1 cup torn fresh basil leaves

DIRECTIONS
1. In a large pot of boiling salted water, cook pasta until al dente, according to package directions. Drain; rince well under cold water.

2. Transfer to a large bowl and toss with oil, lemon juice, feta, tomatoes, chicken and basil. Season generously with salt and pepper.

3. Serve at room temperature or chilled. __________________________________________________________

CHICKEN BROCCOLI

Two large chicken breasts Salt & pepper Garlic 1 package frozen broccoli 1 can cream of chicken soup ½ cup mayonnaise ½ teaspoon lemon juice ½ teaspoon curry powder 1 cup grated cheese 1 cup soft bread crumbs Melted butter

DIRECTIONS
1. Cook the chicken until tender seasoned with salt, pepper & garlic.

2. Cook broccoli and drain. Place broccoli on the bottom of a casserole dish and top with the chicken (I like to cut the chicken up into bite sized pieces)

3. Mix the sauce ingredients and pour over the chicken.

4. Cover with grated cheese and top with the bread crumbs. Drizzle the butter over the bread crumbs and bake at 350 degrees for 35-30 minutes! __________________________________________________________

CHICKEN FETTUCCINE WITH PESTO CREAM SAUCE

Sliced grilled chicken - 3 or 4 chicken breasts
Salt and pepper
Olive Oil
Fettucine Pesto Sauce
1/4 Cup Heavy Cream
Grated Parmesan Cheese

DIRECTIONS
1. Cook chicken and slice across the grain (or use already cooked grilled chicken slices). Keep warm or heat in microwave.

2. Cook one package of pasta according to package instructions.

3. In small saucepan, heat pesto sauce until liquefied. Stir in cream. Heat until warm.

4. Toss pasta, chicken and sauce. Sprinkle with parmesan cheese. __________________________________________________________

SLOPPY JOES

1 1/4 pounds ground beef
1 onion, finely chopped
2 garlic cloves, minced
1 can tomato puree (14.5 ounces)
2 tablespoons brown sugar
1 tablespoon cider vinegar
1 tablespoon tomato paste
1 teaspoon Worcestershire sauce
Hamburger rolls

DIRECTIONS
1. In a large skiller over medium high heat, cook beef, breaking apart pieces with a wooden spoon until lightly browned, 5 to 6 minutes. Season with 1 1/2 teaspoon salt and 1/4 teaspoon pepper.

2. Add onion and garlic. Cook, stirring, until translucent, about 5 minutes.

3. Add pureed tomatoes, sugar, vinegar,