Spinach Stuffed Chicken

1 package (12 ounces) Stouffer's frozen spinach
souffle, not thawed
4 boneless, skinless chicken breasts, pounded to 1/4"
thickness
2 tablespoons extra virgin olive oil
2 cloves garlic, sliced
1 cup chicken broth
2 tablespoons lemon juice
1 teaspoon Dijon mustard
Salt
Ground Black pepper
1 tablespoon chopped parsley, for garnish*
Slices lemon, for garnish*
Sprig parsley, for garnish*

* I didn't use anything for garnish...optional!

Preheat oven to 350 F.
Using a serrated knife, cut the spinach souffle
crosswise into 4 equal pieces. Top half of each whole
breast with one of the pieces of souffle.  Fold half
of the chicken over the filling and fasten with wooden
picks.
Heat the oil in a large skillet over med.-high heat.
Add the garlic and cook for 3 min., or until golden.
Discard garlic.  Add the chicken breasts to the
skillet and cook for 7 minutes per side, or until
well-browned on both sides.
Remove chicken breasts to an oven-proof dish.  Bake in
the oven for 30 minutes, or until thermometer inserted
in the thickest portion registers 170 F and the juices
run clear.
While the chicken is baking, add the broth, lemon
juice, mustard, salt, and pepper to the large skillet.
Heat to boiling.  Reduce the heat to low, cover, and
simmer for 20 min., or until the sauce is reduced by
1/2.
To serve, remove and discard the wooden picks.
Arrange the chicken on a warm serving platter, and
spoon sauce over the chicken.  Garnish as desired.

Makes 4 servings

Sweet Potatoe Casserole

Sweet Potato Casserole
3 cups mashed peeled cooked sweet potato (about 21/4 pds)
1/3 cup packed brown sugar
1/3 cup fat-free milk
2 tbsps reduced-calrie stick margarine, melted
1 tsp vanilla extract
1/2 tsp salt
2 large egg whites, lightly beaten
cooking spray
1/2 cup packed brown sugar
1/4 cup all-purpose flour
2 tbsp chilled reduced-calorie stick margarine
1/3 cup chopped pecans

1. preheat oven to 350
2. combine first 7 ingredients in a bowl. spoon sweet potato mixture
into an 8-inch square baking dish coated w/cooking spray.
3. combine 1/2 cup brown sugar & flour in a bowl; cut in 2 tbsp chilled
margarine w/a pastry blender or 2 knives until mixture resembles coarse
meal.  Stir in pecans, and sprinkle over sweet potato mixture. bake at
350 for 30 minutes. yield: 8 serviings (serving size: 1/2 cup.

Easy Apple Crisp

4 c. apples, peeled & sliced

2 tbscinnamon

1 c. sugar

¾ c. flour

¼ c. butter

Preheat your oven to 375F. Rub butter inside a glass baking dish (any size will work, 8 x 8 sq is what I usually tend to use). Add about ¼ inch of water in the bottom. In aseparate bowl, add apples and cinnamon. Stir to cover apples withcinnamon.Addcinnamon apples to baking dish. In aseparate bowl, combine sugar, flour and butter, cutting butter into the sugar and flour (you might have you use your hands! It’s messy but fun!). Combine until all mixed together, resulting in a crumbly mixture.Spread crumbly mixture all over apples. Bake for approx 30 mins, or until apples are soft.

Enjoy warm or cold, with ice cream, cool whip, whipped creamor own its own.

Turkey Chili

turkey chili

1 t EVOO

1 onion chopped

2 garlic cloves minced

1 lb ground turkey

2 T chili powder

1 Y cumin

1 1/2 t red pepper flakes

2 medium tomatoes chopped

1 cup canned tomato sauce

1 cup chicken broth

1 1/2 apple cider vinegar

1 1/2 kidney beans

1 medium bell pepper chopped

salt

pepper

heat a large pot coated with cooking spray saute onion in EVOO until soft. add garlic until softened. add turkey and brown meat. stir tobreak up lumps.

add spices, tomatoes and tomato sauce, broth and vinegar. brong mix to a boil and reduce heat. cover and simmer until meat is tender (about 30 min)

add beans and pepper. simmer uncovered until peppers are done (about 10 min). season to taste.

Mustard Baked Chicken

Mustard-Baked Chicken

8 chicken pieces
4 tbsp of oil
4 tbsp of mustard (I use Grey Poupon)
2 tbsp lemon juice
1-2 tbsp brown sugar
1 tsp paprika

Mix all the ingredients to put on the chicken. Place chicken in pan, and pour half the sauce over it. Bake at 375 for a half hour. Flip the chicken over and pour the rest of the sauce over. Bake for another half hour, or until chicken is cooked.

Mini Chip Snowball Cookies

Mini-Chip Snowball Cookies

1 1/2 cups (3 sticks) butter, softened

3/4 cup powdered sugar, plus extra for sprinkling

1 Tablespoon vanilla extract

1/2 teaspoon salt

3 cups all-purpose flour

2 cups (12-oz. pkg.) semi-sweet chocolate mini morsels

1/2 cup finely chopped nuts

Preheat oven 375 F

Beat butter, sugar, vanilla and salt in large mixer bowl until creamy.

Gradually stir in flour.

Stir in morsels and nuts.

Shape level tablespoons of dough into 1 1/4 balls.

Bake on ungreased baking sheets.

Bake 10-12 minutes or until cookies are set and lightly browned.

Remove from oven and sift powdered sugar over hot cookies on baking sheets.

Cool for 10 minutes; remove to wire racks to cool completely.

Sprinkle with additional powdered sugar.

Store in airtight containers.

grilled Chicken Tzatziki

Ingredients

• 4 pitas
• Extra yogurt for garnish

For chicken marinade:

• 1/2 cup yogurt

• 2 tbsp honey

• 2 tsp fresh lemon juice + 2 tsp lemon zest

• 2 tsp hot sauce

• 1 to 2 garlic cloves, minced

• 1 tsp dried oregano

• 1/2 tsp ground cumin

• 1/4 tsp freshly ground pepper

• Pinch salt

• 4 boneless, skinless chicken breasts

For cucumber relish:

• 1 English cucumber, halved lengthwise and thinly sliced (about 4 cups)

• Pinch salt

• 1 cup seeded, finely diced tomato

• 1/2 cup finely diced red onion

• 6 tbsp coarsely chopped and pitted black olives

• 4 tbsp coarsely chopped fresh parsley

• 2 tbsp coarsely chopped fresh dill

• 1 garlic clove, minced

• 4 tbsp extra virgin olive oil

• 4 tsp fresh lemon juice

Directions
1 To prepare chicken marinade, whisk all ingredients except chicken breasts together in a bowl. Combine marinade with chicken breasts in a large zip-lock bag, seal and gently shake to evenly distribute marinade over chicken. Place in refrigerator and chill for 2 to 4 hours.

2 Meanwhile, prepare the cucumber relish. Lay cucumber slices in a sieve placed over a bowl and sprinkle with pinch of salt. Leave for about 30 to 40 minutes, or until cucumbers soften and their liquid begins to drain into the bowl. Stir occasionally.

3 Combine the tomato, onion, olives, parsley, dill, garlic, olive oil and lemon juice in a medium bowl. Stir in drained cucumbers, then cover the bowl and refrigerate for 1 to 2 hours.

4 Grease grill and preheat to medium-high. Remove chicken from zip-lock bag and discard marinade. Grill chicken breasts until cooked through, about 15 to 18 minutes. Remove chicken from grill, let rest for a few minutes and slice thinly on the diagonal. Lay chicken slices on top of each pita round and divide relish evenly among them. Garnish with a little extra yogurt and serve.

Cranberry and Avocado Salad with Candied Spiced Almonds and Sweet White Balsamic Vinaigrette

Ingredients

• Ingredients for the dressing:
• 1/2 cup (60g) sugar
• 1 ½ tablespoons poppy seeds
• 1 ½ tablespoons sesame seeds
• 1 teaspoon paprika
• 2 teaspoons dried mustard
• 1 tablespoon minced sweet onion
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1/2 cup (120 ml) white balsamic vinegar
• 1/3 cup (70 ml) vegetable oii
• 1/3 cup (70 ml) extra virgin olive oil
• Ingredients for the salad:
• 12 ounces (340g) baby spinach, arugula, field greens
• 1 small bunch cilantro, washed and dried, leaves removed whole from stems (discard the stems or use for another recipe)
• 2 medium avocados, peeled and halved
• 1 1/2 cup (115g) dried cranberries
• 1 1/2 cup (115g) Candied Spiced Almonds (see recipe)
• Ingredients for the almonds:
• 5 cups (600g) sliced almonds, or a 1 pound package
• cup (100g) sugar
• 3 tablespoons butter
• 2 teaspoons cinnamon
• 1 teaspoon cumin*
• 1-1 ½ teaspoons smoked paprika* – some smoked paprikas are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
• 1 teaspoon vanilla
• sea salt
• The cumin and the smoked paprika give just a hint of mysterious, delicious flavor – even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

Instructions

1. For the dressing; combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
2. For the salad; place greens and cilantro leaves in a large bowl.
3. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently.
4. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.
5. For the almonds:place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
6. Place sugar in a large non-stick sauté pan and heat over medium heat, occasionally tipping and swirling the sugar until it’s all melted into a pale golden syrup.
7. Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
8. Add the nuts and stir gently to coat. Don’t worry if you have some clumps of caramelized sugar – they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto

White Choc. Rasberry Truffle Cheesecake

Ingredients

FOR CRUST
1 1/2 c	crushed oreo cookies (without the cream filling)
1/3 c	butter, melted Visit GoBoldWithButter.com
FOR TOPPING
2 pt	raspberries (can use frozen)
1/2 c	water
3/4 c	sugar
1 1/2 Tbsp	cornstarch
1/4 c	dark chocolate chips, melted
1/4 c	white chocolate melted
FOR FILLING
4 pkg	(8 oz each) cream cheese
1/2 c	raspberry preserves
1/8 c	water
1 1/4 c	granulated sugar
1/2 c	sour cream
2 tsp	pure vanilla extract
5	eggs
6 oz	white chocolate, cut in small chunks

 

1

Preheat oven to 475 degrees. Create a water bath by placing a large pan filled with about 1/2-inch of water into the oven while it preheats.

2

Combine the raspberry preserves with 1/8 cup water in a medium microwave-safe bowl. Heat for 1 1/2 minutes on high in your microwave. Stir until smooth. Strain to remove the raspberry seeds, then let the strained preserves sit to the side to cool. If mixture is still too thick, add a teaspoon at a time of extra water until it's at desired consistancy.

3

Measure 1 1/2 cups chocolate cookie crumbs into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9-inch spring form pan that has been greased lightly. Use the bottom of a drinking glass to press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.

4

Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to incorporate the eggs.

5

Remove the crust from the freezer and sprinkle 3 ounces of white chocolate chunks onto the bottom of the crust.

6

Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese. Sprinkle remaining 3 ounces of white chocolate over raspberry sauce. Pour the other half of the filling into the crust.

7

Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475 degrees, then turn the oven down to 350 degrees and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color.

8

10 Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.

9

FOR TOPPING:

Crush Raspberries with water in sauce pan. Add sugar and cornstarch.

10

Bring the mixture to a boil, stirring constantly, and then reduce heat and simmer for 2 minutes. Remove from heat and let cool while preparing the rest of teh topping.

11

Melt dark and white chocolates in seperate bowls (I use the microwave). Place each into seperate resealable plastic baggies and cut one corner of each baggie. Drizzle each chocolate over the cheesecake in whatever design you wish. Drizzle raspberry sauce over cheesecake, and top with a few additional full raspberries for garnish

Easy Parmesan Risotto

Ingredients

• 1 1/2 cups Arborio rice
• 5 cups simmering chicken stock, preferably homemade, divided
• 1 cup freshly grated Parmesan cheese
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter, diced
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 cup frozen peas

Directions

Preheat the oven to 350 degrees.

Place the rice and 4 cups of the chicken stock in a Dutch oven, such as Le Creuset. Cover and bake for 45 minutes, until most of the liquid is absorbed and the rice is al dente. Remove from the oven, add the remaining cup of chicken stock, the Parmesan, wine, butter, salt, and pepper, and stir vigorously for 2 to 3 minutes, until the rice is thick and creamy. Add the peas and stir until heated through. Serve hot.

Berry Trifle

Ingredients

• 1 (10.75 ounce) package prepared pound cake, cubed
• 1 (10 ounce) package frozen blueberries
• 1 (10 ounce) package frozen raspberries
• 1 (10 ounce) package frozen blackberries
• 2 tablespoons praline liqueur
• 1 (5 ounce) package instant vanilla pudding mix
• 1/2 cup milk
• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container frozen whipped topping, thawed

Directions

1. Place cubed cake in bottom of large glass serving bowl. Layer the blueberries, raspberries and blackberries on top of the cake. Sprinkle with praline liqueur.
2. In a medium bowl, combine pudding mix, milk, condensed milk and 1 cup of whipped topping, stir well. Pour mixture over frozen berries. Top custard with remaining cool whip. Let sit at room temperature for 1 hour or in refrigerator for 2 to 3 hours, enough for the berries to thaw before serving.

Brownie Sundae Cheesecake

Ingredients

1 bx	brownie mixed and baked according to directions
CHOCOLATE CRUST
1 1/2 c	crushed vanilla wafer(about 45 cookies)
6 Tbsp	powdered sugar
6 Tbsp	cocoa powder
1 stk	butter melted Visit GoBoldWithButter.com
CHEESECAKE
4(8oz) pkg	cream cheese, room temperature
1 c	sugar
4	eggs
	choclate sundae syrups in a bottle..or any kind
1 tsp	pure vanilla

This has all the stuff in it l love. Brownies , cheesecake and chocolate!!! WOW!!!

 

Directions

1

Make brownies and allow to cool

2

Preheat oven to 350
Mix crust ingredients, spray pan with cooking spray..press mixture into a 9 inch springform pan. bake 8 min and allow to cool slightly..

3

Beat cream cheese, sugar and vanilla. Gradually add eggs one at a time. Pour batter into crust.

4

Cube up about half the pan of brownies. sprinkle the pieces into the batter and push them down. Drizzle chocolate sundae syrup on top and with a butter knife swirl gently to give it the marble effect.

5

Bake 50-55 min

6

Lossen from pan after cooled. Cover and refrigerate.
Better served cold

 

Zucchini and Caramelized Onion Quiche

Ingredients:
1/2 package refrigerated pie dough
1tbsp olive oil
4 cups (1/8 inch thick) slices zucchini
3 garlic cloves, minced
3/4 tsp. kosher salt, divided
1/2 cup finely chopped caramelized onions
1 cup 1%milk
1 1/2 tbsp all purpose flour
1/2 tsp black pepper
3 large eggs
2 oz parmgiani-reggiano cheese, grated

Preparation:
*Preheat oven to 425
*roll dough into 12 inch circle. Fit dough into 10inch deep dish pie plate. Fold edges under, flute. Line dough with foil; arrange pie weights or dried beans on foil and bake at 425 for 12 min or until edges are golden. Remove weights and foil; bake additional 2 minutes. Cool on wire rack.
*Reduce oven to 375
*Heat a large nonstick skillet over medium-high heat. Add oil to pan, swirl. Add zucchini and garlic; sprinkle with 1/4 tsp salt. Saute 5 min or until crisp-tender. Cool slightly.
*Arrange caramelized onions over bottom of crust; top with zucchini mixture. Combine remaining 1/2 tsp salt, milk, flour, pepper, eggs, and cheese in medium bowl stirring well with a whisk. Pour milk mixture over zucchini mixture. Bake at 375 for 35 minutes or until set. Let stand for 10 minutes before serving.

Oreo Cookie Cupcakes

Ingredients:
3 sticks (12 oz.) butter
4-6 oz. Oreo Cookies
1 1/2 cups sugar
3 eggs
1 1/2 cups all purpose flour
1/2 cup ground almonds
1 tsp. baking powder
1 cup Creme Fraiche

Preparation:
* Preheat the oven to 350 and line a mini cupcake pan with paper liners. Melt 1 stick of butter. Blend the butter and 4 oz. of Oreo cookies in a food processor until the cookies are crushed. Refrigerate cookie mixture for 30 min.
*Using a stand mixer fitted with a paddle attachment, mix 2 sticks of butter and the sugar on medium speed until mixture is light and fluffy in color, about 10 min.
*Add the eggs, one by one, mixing after each addition. Use a spatula to wipe down the sides of the mixing bowl so that all the ingredients are incorporated.
*In a separate bowl, mix the flour, ground almonds, and baking powder.
*Add the flour mixture and creme fraiche alternately to the mixer and mix on medium speed until all ingredients are incorporated. (do not overmix!)
*Place a teaspoon of crushed oreos into each liner.
*Spoon batter into cups, filling each about three-quarters full. Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
*Transfer the pan to a wire rack and let the cupcakes cool to room temp.

I did a cream cheese frosting but there is also a recipe for a whipped cream frosting:
Cream cheese:
2 (8oz) pack of cream cheese
1 stick of butter
1-2 tsp. vanilla
1 1/2 cups of powdered sugar
*Cream together room temperature cream cheese and butter. Add vanilla, then on low speed, add sugar until desired sweetness.

Whipped cream:
1 cup heavy whipping cream
1/3 cup powdered sugar
*With stand mixer whisk attachment, whisk together the cream and powdered sugar until light and fluffy. If desired can decorate the tops of each cupcake woth an Oreo cookie half

Baked Fries

Oven at 400deg. Line a baking sheet w/ parchment - brush with olive oil. Cut 1lb potatoes into sticks or wedges. In laerge bowl toss potatoes with 2tbs olive oil, salt and peper. Arrange and bake 40-45 min (turn twice).

Crunchy Chicken Strips

Pre heat oven to 400degF. Cut 12 oz chicken breast into strips. Coat w/ one of the below:

HONEY MUSTARD: dip chicken in a mix of 2tbs FF or low fat milk and 2 Tbsp honey mustard. Then roll in 1c crushed whole wheat crackers.

BLUE CORN: Dip chicken in a mix of 2 tbsp honey and 1 tsp water. Roll in 1/2c crushed blue corn chips.

PARMESAN CORNMEAL: Mix 1/4 c cornmeal and 2tbs grated parm. Dip the chicken in 3 tbsp FF Milk and roll in cornmeal

ASIAN: Dip chicken in 3 tbsp Asian Vinaigrette salad dressing and 1 c crushed chow mein noodles

Strawberry cookies

1/2c unsalted butter (soft)
1/2c granulated sugar
1 egg yolk
2tsp finely shredded lemon peel
1tsp vanilla extract
1.5c All Purpose Flour
1/2cup strawberries, divided
1/2c powdered sugar
2tsp lemon juice


Preheat oven to 350. Line 2 sheets w/ parchment. In mixing bowl, beat butter on medium speed for 30 sec. beat in granulated sugar until fluffy, 2 min. Mix in egg yolk, lemon peel and vanilla. Beat in flour & 1/4 cup berries. With your hands, work with the crumbly mixture until it forms into smooth dough. On a lightly flour surface, roll dough to 1/4 in thickness. Use a 3 inch scalloped cutter to cut rings. Cut centers w/ a 3/4 to 1 inch round cutter. Reroll and cut scraps. Place rings on cookie sheets. Bake for 10 min or until edges are light brown. Remove. Let cook.

Puree and sieve remaining berries. Stir rogether berry puree, powdered sugar and lemon juice. Drizzle over cooled cookies. Let stand until icing sets.

Easy Chicken Marsala

Easy chicken Marsala recipe

Serves 4-6

Ingredients:

• 1 pound skinless, boneless chicken cutlets, pounded thin
• 1 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon dried oregano
• 2-3 tablespoons olive oil
• 1 garlic clove, chopped
• 1 cup mushrooms, sliced
• 1/2 cup Marsala wine
• 1/4 cup sherry
• 1 tablespoon butter
• Salt and pepper, to taste

Directions:

1. In a flat baking dish, stir together flour, salt, black pepper and oregano. Gently press the flattened chicken cutlets into the mixture to coat and shake off excess flour.
2. Heat olive oil in a large skillet over medium-high heat. Place the chicken cutlets in the skillet and cook five to seven minutes per side, until golden brown. Drain chicken on a paper towel-lined plate.
3. If needed, add more olive oil to the same skillet. Stir in garlic and cook for a minute. Add the mushrooms and cook until tender, about 10 minutes. Stir in Marsala wine and sherry. Season with salt and pepper.
4. Transfer chicken back to the skillet and spoon sauce over each piece. Raise heat to medium-high and bring to a boil. Cover, and then reduce heat to medium-low and simmer for about five to seven minutes, until sauce becomes thick. Stir in butter. Serve the chicken and sauce over steamed rice.

Homemade poptarts

FOR THE TWO-BITE POPTARTS1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts

FOR THE POPS
wooden popscicle sticks

FOR THE GLAZE1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes. Just use a butter knife to score your pie crust before cutting).

Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges. Gently lay a second rectangle over the top of the cherry filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.

In a small bowl, combine powdered sugar, milk, and vanilla to make glaze. Tint with food coloring, if desired. Spoon over cooled poptart pops, sprinkle with colored sugar, and allow to the glaze to harden slightly before serving. Enjoy!

Lemon Quinoa

Ingredients

• 1/4 cup pine nuts
• 1 cup quinoa
• 2 cups water
• sea salt to taste
• 1/4 cup fresh lemon juice
• 2 stalks celery, chopped
• 1/4 red onion, chopped
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon ground cumin
• 1 bunch fresh parsley, chopped

Directions

1. Toast the pine nuts briefly in a dry skillet over medium heat. This will take about 5 minutes, and stir constantly as they will burn easily. Set aside to cool.
2. In a saucepan, combine the quinoa, water and salt. Bring to a boil, then reduce heat to medium and cook until quinoa is tender and water has been absorbed, about 10 minutes. Cool slightly, then fluff with a fork.
3. Transfer the quinoa to a serving bowl and stir in the pine nuts, lemon juice, celery, onion, cayenne pepper, cumin and parsley. Adjust salt and pepper if needed before serving.

King Ranch chicken

KING RANCH CHICKEN
TOSSED SALAD
King Ranch Chicken Ingredients:

Sauce:
3 Tablespoons butter
2 large cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon fresh chili powder
3 Tablespoons all-purpose flour
¾ cup chicken stock or broth
¾ cup buttermilk
salt and freshly ground black pepper to taste
Filling:
2 Tablespoons olive oil
1 medium onion, chopped
1 large green bell pepper, chopped
1 medium poblano pepper, chopped
2 plum tomatoes, peeled, seeded and chopped (or ½ cup canned tomatoes, drained)
¼ cup diced green chiles
3 to 4 cups cooked, coarsely shredded chicken (white and dark meat)
⅓ cup green onions, including tops, chopped
canola oil for softening tortillas
8 corn tortillas
2 cup grated Longhorn or Monterey Jack cheese

Directions:
1. Preheat oven to 350 degrees F. Grease a 9x13-inch baking dish or 3-quart casserole.
2. Make the sauce by melting the butter in a heavy skillet over medium-low heat.
3. Add the garlic, cumin and chili powder, and sauté for a minute or two.
4. Raise the heat to medium. Quickly sprinkle in the flour and stir to mix.
5. Pour in a small amount of the chicken broth, stirring constantly to remove lumps.
6. Gradually add the remaining chicken broth and the buttermilk and continue stirring until sauce has thickened, 3 or 4 minutes. Add salt and pepper to taste.
7. Make the filling by warming a heavy skillet over medium heat, then adding the olive oil.
8. Sauté the chopped onion, green pepper, poblano, chiles and tomatoes until onion is transparent, about 4 or 5 minutes.
9. Fold into the mixture the shredded chicken and green onions, combining well. Remove from heat.
10. In a small skillet, heat about half an inch of canola oil.
11. Using tongs, dip the tortillas in the hot oil one at a time, for just a few seconds, so that they are softened.
12. Cover the bottom of the baking dish with 4 of the softened tortillas.
13. Layer the remaining ingredients in the following order:
Half of the chicken/vegetable mixture
Half of the grated cheese
Half of the sauce
The remaining 4 softened tortillas
The remaining chicken/vegetable mixture
The remaining grated cheese
The remaining sauce
14. Bake for 30 minutes at 350 degrees F until casserole is heated through and bubbly.
15. Serve with a tossed salad and your favorite salad dressing.

Crispy Onion Rings

Crispy Onion Ring Ingredients:

4 large onions
1 quart buttermilk
2 cups flour
salt
pepper
⅛ teaspoon garlic powder
oil for frying

Directions:
1. Slice 4 large onions into ¼-inch rings. Place in large bowl and cover with buttermilk.
2. Season with salt and pepper (season to taste).
3. Cover with plastic wrap and refrigerate for 30 minutes.
4. Place 2 cups flour in a shallow dish. Season with garlic powder, salt and pepper.
5. Dredge onion rings in seasoned flour. Dip again in buttermilk, then in seasoned four.
6. Fry in batches in a large skillet, in 350 degree oil for 2 to 3 minutes until golden.
7. Drain on paper towels. Let oil come back to temperature before frying next batch.

Philly steak sandwiches

PHILLY STEAK SANDWICHES
Philly Steak Sandwich Ingredients:

½ pound fresh mushrooms, sliced
2 medium onions, thinly sliced
1 medium green pepper, sliced
2 Tablespoons butter
1 pound thinly sliced cooked roast beef
6 hoagie rolls, split
6 slices part-skim mozzarella cheese
4 beef bouillon cubes
2 cups water

Directions:
1. In a large skillet, sauté mushrooms, onions and green pepper in butter until tender.
2. Divide beef among rolls. Top with vegetables and cheese; replace roll tops.
3. Place on an ungreased baking sheet; cover with foil.
4. Bake at 350° for 15 minutes or until heated through.
5. Meanwhile, in a small saucepan, heat bouillon and water until cubes are dissolved; serve as a dipping sauce.

Pan-Seared Halibut with Bell Pepper Relish

Ingredients

• 1 1/2 tablespoons olive oil, divided
• 4 (6-ounce) halibut fillets
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped shallots
• 1 teaspoon minced fresh garlic
• 1 cup chopped yellow bell pepper
• 1/2 cup chopped plum tomato
• 1 tablespoon sherry vinegar
• 1/2 teaspoon smoked paprika
• 1 tablespoon chopped fresh flat-leaf parsley

Directions

1. 1. Heat a large nonstick skillet over medium-high heat. Add 2 1/4 teaspoons oil to pan; swirl to coat. Sprinkle halibut evenly with salt and black pepper. Add fish to pan; cook 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Carefully remove fish from pan, and keep warm.
2. 2. Add remaining 2 1/4 teaspoons oil to pan; swirl to coat. Add shallots and garlic to pan; sauté 1 minute. Add bell pepper and next 3 ingredients (through paprika); sauté 3 minutes or until bell pepper is tender. Stir in parsley. Serve relish with fish.

Spaghetti w/Arugala

Ingredients

• 2 tablespoons olive oil, divided
• 1/4 teaspoon crushed red pepper
• 2 garlic cloves, minced
• 1 cup chopped tomato
• 1 pound arugula, trimmed and torn (about 16 cups)
• 4 cups hot cooked whole-wheat spaghetti (about 8 ounces uncooked pasta)
• 1 1/2 tablespoons red wine vinegar
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup (2 ounces) grated fresh Parmesan cheese
• (can add a protein of your choice if you wish)

Directions

1. Heat 1 tablespoon oil over medium-high heat in a Dutch oven. Add red pepper and garlic; sauté 20 seconds. Add tomato and arugula; saute 2 minutes or until arugula is wilted. Spoon into a large bowl. Add 1 tablespoon oil, spaghetti, vinegar, salt, and black pepper; toss well. Sprinkle with cheese.

Rotini with Chicken, Asparagus and Tomatos

Ingredients

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· 8 ounces uncooked rotini (corkscrew pasta)

· Cooking spray$

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· 1 pound skinless, boneless chicken breast, cut into 1/4-inch strips$

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· 1/2 teaspoon kosher salt

· 1/2 teaspoon freshly ground black pepper

· 1 cup (1-inch) slices asparagus

· 2 cups cherry tomatoes, halved$

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· 2 garlic cloves, minced

· 2 tablespoons chopped fresh basil

· 2 tablespoons balsamic vinegar

· 1 tablespoon extravirgin olive oil$

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· 1/4 cup (1 ounce) crumbled goat cheese

Preparation

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

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Sprinkle chicken with salt and pepper. Add chicken and asparagus to pan; sauté 5 minutes. Add tomatoes and garlic to pan; sauté 1 minute. Remove from heat. Stir in pasta, basil, vinegar, and oil. Arrange 2 cups pasta mixture on each of 4 plates; top each serving with 1 tablespoon cheese.