Aloha Chicken

My sister makes this for her family and sent me the recipe awhile ago.  Thanks for posting it again Susan!  This time I'm going to save it.  :)  This is a Taste Of Home recipe.

Ingredients

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon all-purpose flour
• 1 tablespoon vegetable oil
• 2 cans (8 ounces each) unsweetened pineapple chunks
• 1 teaspoon cornstarch
• 1 tablespoon honey
• 1 tablespoon reduced-sodium teriyaki sauce or reduced-sodium soy sauce
• 1/8 teaspoon pepper
• Hot cooked rice

Directions

• Flatten the chicken to 1/4-in. thickness. Place flour in a large resealable plastic bag; add chicken and toss to coat.
• In a large skillet, brown chicken over medium heat in oil for 3-5 minutes on each side or until juices run clear. Remove and keep warm. Drain pineapple, reserving 1/4 cup juice. (Discard remaining juice or save for another use.)
• In a small bowl, combine cornstarch and reserved juice until smooth. Gradually add to skillet. stir in the honey, teriyaki sauce and pepper. Bring to a boil. Cook and stir for 30 seconds or until thickened. Add pineapple and chicken; heat through. Serve with rice. Yield: 4 servings.

Nutritional Analysis: One serving (prepared with reduced-sodium teriyaki sauce; calculated without rice) equals 238 calories, 7 g fat (0 saturated fat), 73 mg cholesterol, 145 mg sodium, 17 g carbohydrate, 0 fiber, 28 g protein. Diabetic Exchanges: 4 very lean meat, 1 fruit, 1/2 fat.

AB's B and B's

I made these pickles today from cucumbers Heather and I got at the farmer's market this morning.  I can't wait to taste them tomorrow!  Recipe courtesy of Alton Brown.

Ingredients

• 1/2 onion, thinly sliced
• 2 medium cucumbers, thinly sliced
• 1 cup water
• 1 cup cider vinegar
• 1 1/2 cups sugar
• Pinch kosher salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric
• 1/2 teaspoon celery seeds
• 1/2 teaspoon pickling spice

Directions

Combine onion and cucumber slices in a clean spring-top jar.
Combine the remaining ingredients in a non-reactive saucepan and bring to a boil. Simmer for 4 full minutes to wake up the flavors of the spices.
Slowly pour the hot pickling liquid over the onion and cucumber slice, completely filling the jar. Allow the pickles to cool to room temperature before topping off with any remaining pickling liquid. Refrigerate.

Chicago Dog Salad

This one looks interesting.  I'd have to substitute some neon-green relish for the sour pickles, though!  And of course sprinkle on some celery salt.  :)

Ingredients

• 1/4 cup yellow mustard
• 2 tablespoons vinegar, eyeball it
• 1 rounded teaspoon sugar
• 4 tablespoons vegetable oil
• 1/2 medium red onion, thinly sliced
• 1/2 of a 16-ounce sack shredded cabbage blend for slaw salads
• 1 romaine heart, shredded
• 2 vine ripe tomatoes, diced
• 3 large half sour or garlic pickles, chopped
• Salt and pepper
• 8 pork or beef hot dogs, cut into 1-inch-thick slices on an angle

Directions

In the bottom of a large bowl, combine mustard, vinegar, sugar, and about 3 tablespoons of vegetable oil. Add the onions, cabbage, romaine, tomatoes, and pickles and toss the salad. Season with salt and pepper, adjust seasonings, and reserve.

Heat a large nonstick skillet over medium-high heat. Add in remaining 1 tablespoon vegetable oil (1 turn of the pan) then arrange the sliced dogs in a single layer. Sear them a couple of minutes on each side. Remove to paper towels to drain.

Mound up the salad on plates, top with seared dogs, and serve.

Lebanese Potato Salad

Here's another one I want to try!

Ingredients

• 2 pounds russet potatoes, (about 3 medium)
• 1/4 cup lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/2 teaspoon salt
• Freshly ground pepper, to taste
• 4 scallions, thinly sliced
• 1/4 cup chopped fresh mint

Preparation

1. Place potatoes in a large saucepan or Dutch oven and cover with lightly salted water. Bring to a boil and cook until tender, 25 to 30 minutes. Drain and rinse with cold water. Transfer to a cutting board. Let cool for 20 minutes. Cut the cooled potatoes into 1/2-inch pieces.
2. Whisk lemon juice, oil, salt and pepper in a large bowl. Add the potatoes and toss to coat.
3. Just before serving, add scallions and mint to the salad and toss gently.

Tips & Notes

* Make Ahead Tip: Prepare through Step 2; cover and refrigerate for up to 2 days. Add additional lemon juice and/or salt to taste.

Nutrition

Per serving: 143 calories; 5 g fat (1 g sat, 4 g mono); 0 mg cholesterol; 22 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 153 mg sodium; 516 mg potassium.

Nutrition Bonus: Vitamin C (20% daily value), Potassium (15% dv).

1 1/2 Carbohydrate Serving

Exchanges: 1 1/2 starch, 1 fat

Slow Cooker Asian Tomato Beef

from Campbell's Kitchen

Prep Time: 10 min.
Cook Time: 7 hr. 15 min.  


Ingredients:

• 2 cans (10 3/4 ounces each) Campbell's® Condensed Tomato Soup
• 1/3 cup soy sauce
• 1/3 cup vinegar
• 1 1/2 tsp. garlic powder
• 1/4 tsp. ground black pepper
• 1 boneless beef round steak (3 to 3 1/2 pounds), cut into strips
• Hot cooked rice

Directions:

Stir the soup, soy sauce, vinegar, garlic powder, black pepper and beef in a 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 8 hours or until the beef is fork-tender. Stir in the broccoli. Increase the heat to HIGH. Cover and cook for 15 minutes or until the broccoli is tender-crisp.  Serve the beef mixture with the rice. Time-Saving: This recipe may also be cooked on HIGH for 4 to 5 hours. Serving Suggestion: Serve with steamed diced carrots. For dessert serve oatmeal raisin cookies. Makes: 8 servings (about 1 1/2 cups each).

Asian Vinegar Chicken

Vietnamese dishes like this one are lighter and fresher in flavor than those of other Asian countries. The differences are subtle but are noted by the use of fish sauce instead of soy sauce, as seen in this sweet-and-sour Vietnamese chicken recipe. The chicken is cooked with vegetables in a flavorful sauce and served on a bed of egg noodles.

ingredients

• 8 dried mushrooms (1-1/3 cups), such as shiitake or wood ear mushrooms
• 1 pound skinless, boneless chicken breast halves
• 4 green onions, sliced (1/2 cup)
• 1 stalk lemon grass, cut into 2-inch lengths, or 1 teaspoon finely shredded lemon peel
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup water
• 2 tablespoons cider vinegar or white vinegar
• 2 teaspoons grated fresh ginger
• 1 tablespoon cooking oil
• 6 cloves garlic, minced
• 4 cups sliced bok choy
• 1 medium onion, chopped (1/2 cup)
• 1 to 2 tablespoons fish sauce
• 1 teaspoon sugar
• 2 cups hot cooked Chinese egg noodles or fine egg noodles
• 1 small red sweet pepper, cut into bite-size strips (optional)

directions

1. In a small bowl cover mushrooms with warm water. Let soak for 30 minutes. Rinse well and squeeze to drain thoroughly. Thinly slice mushroom caps. Discard stems. Set sliced caps aside.
2. Meanwhile cut chicken into thin bite-size strips. In a medium bowl stir together green onions, lemon grass or lemon peel, salt, and pepper. Stir in chicken. Let stand for 15 minutes.
3. For sauce, in a small bowl stir together water, vinegar, and ginger. Set aside.
4. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add bok choy and onion; stir-fry for 2 to 3 minutes or until crisp-tender. Remove bok choy mixture from the wok.
5. Add half of the chicken mixture to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Remove chicken from the wok. Repeat with remaining chicken mixture. Return all chicken to the wok. Discard lemon grass, if used. Push chicken from the center of the wok.
6. Add sauce to the center of the wok. Cover and cook for 1 minute. Uncover wok. Add fish sauce, sugar, and mushrooms. Cook and stir for 2 minutes or until sauce is slightly reduced. Return bok choy mixture to the wok. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked noodles. Sprinkle with red sweet pepper strips, if desired. Makes 4 to 5 servings.

recipe source

BHG.com

Lemony Chicken Salad in Tomato Shells

These small, stuffed Roma tomatoes make a colorful and flavorful appetizer. The chicken salad contains celery and toasted almonds, which provides a little crunchiness to the stuffed tomatoes. You can share this recipe with others that are looking for good appetizers to serve.

ingredients

• 3/4 cup finely chopped smoked chicken or turkey
• 2 tablespoons finely chopped celery
• 1 tablespoon thinly sliced green onion
• 3 tablespoons mayonnaise or salad dressing
• 1/4 teaspoon finely shredded lemon peel
• 1 teaspoon lemon juice
• 1/8 teaspoon freshly ground pepper
• 10 to 12 small Roma tomatoes
• 1/2 cup chopped arugula, watercress, or fresh spinach
• 2 tablespoons chopped toasted almonds

directions

1. For salad, combine smoked chicken or turkey, celery, and green onion in a small mixing bowl. Stir in mayonnaise or salad dressing, lemon peel, lemon juice, and pepper. Cover and chill up to 4 hours. Cut tomatoes in half lengthwise. Scoop out and discard the tomato pulp, leaving 1/4-inch-thick shells. Place tomato shells, cut sides down, on paper towels to drain. Let stand for 30 minutes.
2. Just before serving, stir watercress, arugula, or spinach and almonds into the chicken mixture. Spoon some salad into each tomato shell. Arrange on a platter. Serve immediately or cover with plastic wrap and chill in the refrigerator up to 1 hour. Makes 20 to 24.

recipe source

BHG.com

Zucchini-Pepperoni Pizza Frittata

A frittata is a traditional Italian egg specialty that is similar to an omelet except that it isn't folded over. In this recipe, the frittata is given a lively twist with a pizza-like rendition filled with zucchini, tomato, pepperoni, and mozzarella.

ingredients

• 3 cups thinly sliced zucchini
• 4 eggs, slightly beaten
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 teaspoons snipped fresh oregano
• 2 teaspoons snipped fresh thyme
• 2 teaspoons snipped fresh marjoram
• 2 teaspoons snipped fresh basil
• 2 tablespoons olive oil
• 6 1/4-inch-thick tomato slices
• 6 1/8-inch-thick pepperoni slices
• 4 ounces thinly sliced mozzarella cheese

 directions

1. Cook zucchini, covered, in a small amount of boiling water for 3 minutes; drain.
2. Combine eggs, flour, salt, and pepper in a large bowl. Stir in oregano, thyme, marjoram, basil, and zucchini; set aside.
3. Heat olive oil in an 8-inch broilerproof skillet over medium heat. Carefully transfer zucchini mixture to hot skillet. Cook over medium heat about 15 minutes or until egg mixture is mostly set (surface will be moist). Do not stir.
4. Layer on tomato, pepperoni, and mozzarella cheese. Place skillet under the broiler 4 to 5 inches from the heat. Broil for 1 to 2 minutes or until top is set, cheese has melted, and pepperoni is sizzling. Cut into eight wedges. Makes 4 servings.
5. Menu Suggestion: Make it a meal with citrus greens salad and coffee or tea.

recipe source:

BHG.com

Steak Fajitas with Fresh Lime

Serve with purchased guacamole.

Makes 4 servings
Recipe by Rozanne Gold
Photograph by Con Poulos

Ingredients:

• 2 12-ounce skirt steaks, each halved
• 3 tablespoons fresh lime juice, divided
• 1 large onion, halved lengthwise, thinly sliced
• 4 large garlic cloves, pressed
• 1 1/2 tablespoons hot chili sauce (such as sriracha)
• 1 tablespoon ground cumin
• 1 teaspoon finely grated lime peel
• 2 tablespoons olive oil
• 12 cherry tomatoes
• 1/3 cup thinly sliced fresh basil
• warm flour or corn tortillas

Preparation:

• Arrange steaks in 13x9x2-inch glass baking dish; sprinkle with salt and pepper. Combine 2 tablespoons lime juice and next 5 ingredients in medium bowl. Pour onion mixture over steaks; turn to coat evenly. Let marinate 10 minutes.
• Heat oil in large nonstick skillet over high heat. Add steaks with onion mixture. Cook steaks 1 minute per side. Add tomatoes and basil. Continue cooking steaks to desired doneness, turning occasionally, about 3 minutes longer for medium-rare. Sprinkle mixture with 1 tablespoon lime juice. Cook 1 minute longer to blend flavors. Transfer steaks to work surface. Cut across grain on slight diagonal into 1/2-inch-thick strips. Transfer fajitas to bowl and serve with tortillas.

Hot Mustard Sauce

I found this recipe when searching for a recipe similar to the hot mustard sauce that comes with Chicken McNuggets.  It comes close...  :)

Ingredients:

• 6T prepared yellow mustard (store brand, not french's)
• 2T dark corn syrup (Karo)
• 4t. ground dry mustard (Coleman's)
• 1 1/2t. white vinegar
• 1t. mayonnaise
• 1/2 t. soy sauce
• 1/2t. sugar
• 1/16t (a dash) ground cayenne pepper.

Directions:

Mix all of the ingredients together in a microwave safe container until it is one solid color.  A fork works well for this.  Microwave on high about 35 seconds, and mix again.  cover, and refrigerate at least 6 hours to allow the flavors to blend.  refrigerate unused portions.

Linguine with Shrimp Scampi

Copyright, 2002, Barefoot Contessa Family Style, All Rights Reserved
See this recipe on air Saturday Jul. 23 at 12:00 AM ET/PT.
This recipe is available for a limited time only.

Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 10 minutes
Yield: 3 servings
User Rating: 5 Stars

Ingredients:

• Vegetable oil
• Kosher salt
• 3/4 pound linguine
• 3 tablespoons unsalted butter
• 2 1/2 tablespoons good olive oil
• 1 1/2 tablespoons minced garlic (4 cloves)
• 1 pound large shrimp (about 16 shrimp), peeled and deveined
• 1/4 teaspoon freshly ground black pepper
• 1/3 cup chopped fresh parsley leaves
• 1/2 lemon, zest grated
• 1/4 cup freshly squeezed lemon juice (2 lemons)
• 1/4 lemon, thinly sliced in half-rounds
• 1/8 teaspoon hot red pepper flakes

Directions:
Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of
salt and the linguine, and cook for 7 to 10 minutes, or according to the
directions on the package.

Meanwhile, in another large (12-inch), heavy-bottomed pan, melt the butter
and olive oil over medium-low heat. Add the garlic. Saute for 1 minute. Be
careful, the garlic burns easily! Add the shrimp, 1 1/2 teaspoons of salt,
and the pepper and saute until the shrimp have just turned pink, about 5
minutes, stirring often. Remove from the heat, add the parsley, lemon zest,
lemon juice, lemon slices, and red pepper flakes. Toss to combine.

When the pasta is done, drain the cooked linguine and then put it back in
the pot. Immediately add the shrimp and sauce, toss well, and serve.

Salisbury Steak with Wild Mushroom Gravy, Smashed Potatoes with garlic and Herb Cheese and Chives, Creamed Spinach

Recipe courtesy Rachael Ray

Show: 30 Minute Meals  Episode: 30-Minute Blue Plate Special

Ingredients
Potatoes:

    * 2 pounds russet potatoes, peeled and chunked, 3 large potatoes
    * Salt and pepper
    * 1/2 cup half-and-half or cream, eyeball it
    * 4 ounces, 1/2 cup garlic and herb cheese (recommended: Boursin)
    * 3 tablespoons chopped chives or, 2 scallions, thinly sliced

Meat and Gravy:
    * 1 1/4 pounds ground beef sirloin
    * 1 tablespoon Worcestershire sauce, eyeball it
    * 1 small onion, finely chopped
    * 1 tablespoon steak seasoning blend (recommended: Montreal Seasoning by McCormick) or, coarse salt and pepper
    * Extra-virgin olive oil, 3 tablespoons, 3 turns of the pan
    * 12 crimini or baby portobellos, sliced
    * 12 shiitake mushrooms, chopped
    * 2 tablespoons butter
    * 2 tablespoons all-purpose flour
    * 2 cups beef stock

Spinach:
    * 2 boxes frozen chopped spinach, 10 ounces, defrosted in microwave
    * 2 tablespoons butter, cut into pieces
    * 1/2 cup heavy cream

Directions
Place potatoes in a pot and covered with water. Cover pot with lid and bring water to a boil. Salt boiling water and potatoes. Leave lid off pot and simmer at rolling boil until tender, 8 to 10 minutes.

While potatoes cook, combine meat, Worcestershire, onion and steak seasoning or salt and pepper. Form 2 large, oval patties, 1-inch thick.

Preheat large nonstick skillet over medium high heat. Add a tablespoon of extra-virgin olive oil and the meat patties to a hot pan. Cook meat 6 minutes on each side until meat is evenly caramelized on the outside and juices run clear. Remove meat and cover with loose tin foil to keep warm. Add 1 more turn of the pan extra-virgin olive oil and butter to the pan, then the mushrooms. Season mushrooms with salt and pepper and saute mushrooms until tender, 3 to 5 minutes.

While mushrooms cook, squeeze defrosted spinach dry by wringing it out in a kitchen towel. To a small skillet, add butter and cream and heat to a bubble over moderate heat. add spinach and salt and pepper. Cook until spinach thickens with cream, 3 to 5 minutes.

To mushrooms, add a sprinkle of flour to the pan and cook 2 minutes more. Whisk in stock and thicken 1 minute.

While sauce thickens, drain potatoes and return to hot pot. Smash potatoes with a little half-and- half or cream and garlic and herb cheese. Smash and incorporate chives. Add salt and pepper, to your taste.

To serve, pour gravy over Salisbury steak. Serve potatoes and creamed spinach alongside the steaks. Now that's a TV dinner, DELUXE!

Mahimahi with Onion, Capers, and Lemon

An intense Mediterranean topping really brightens the flavor of this fish.

Yield: Makes 4 servings
Active time: 35 min
Total time: 35 min

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, halved lengthwise, then thinly sliced crosswise
• 3 tablespoons water
• 1/2 teaspoon black pepper
• 3 tablespoons unsalted butter
• 3 tablespoons capers (in brine), rinsed, drained, and coarsely chopped
• 2 1/2 tablespoons fresh lemon juice
• 4 (6-oz) pieces mahimahi fillet (1 1/2 to 2 inches thick) with skin
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh flat-leaf parsley

Directions:

 Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring frequently, until golden, about 6 minutes. Stir in water and 1/4 teaspoon pepper and cook, stirring, until onion is softened, about 1 minute. Stir in butter until melted, then stir in capers and lemon juice. Remove from heat and keep warm, covered.

Preheat broiler.

Pat fish dry, then brush all over with remaining tablespoon oil and sprinkle with salt and remaining 1/4 teaspoon pepper. Put fillets, skin sides down, on rack of a broiler pan and broil about 5 inches from heat until just cooked through, 6 to 8 minutes.

Serve fish topped with onion mixture and sprinkled with parsley.

Paprika Chicken with Sour Cream Gravy

Ingredients:

• 1/2 cup all-purpose flour 
• 2 tsp. paprika 
• 1 tsp. garlic powder 
• 1 tsp. ground black pepper 
• 1 tsp. ground red pepper 
• 4 boneless chicken breast halves 
• 1/4 cup butter OR margarine 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1/4 cup sliced green onions 
• 1 container (8 oz.) sour cream 

Directions:

MIX flour, paprika, garlic powder, black pepper and red pepper on plate. Coat chicken.

HEAT butter in skillet over medium heat. Cook chicken 10 min. or until browned. Set chicken aside.

ADD soup and green onions. Heat to a boil. Return chicken to pan. Cover and cook over low heat 10 min. or until chicken is done. Stir in sour cream. Serves 4.

TIP: Serve with a rice blend, steamed cut green beans and carrot slices. For dessert serve your favorite fruit and gelatin combination.

Campbell's® 15-Minute Chicken & Rice Dinner

Ingredients:

• 1 tbsp. vegetable oil 
• 4 skinless, boneless chicken breast halves 
• 1 can (10 3/4 oz.) Campbell's® Condensed Cream of Chicken Soup OR 98% Fat Free Cream of Chicken Soup 
• 1 1/2 cups water 
• 1/4 tsp. paprika 
• 1/4 tsp. ground black pepper 
• 2 cups uncooked instant white rice * 
• 2 cups fresh OR frozen broccoli flowerets 

Directions:

HEAT oil in skillet. Cook chicken 10 min. or until browned. Remove chicken.

ADD soup, water, paprika and pepper. Heat to a boil.

STIR in rice and broccoli. Return chicken to pan. Sprinkle additional paprika and pepper over chicken.  Cover and cook on low heat 5 min. or until chicken is done. Serves 4.

TIP: *For creamier dish, use 1 1/2 cups rice.

Peppercorn-Seasoned Steaks with Mustard-Wine Sauce

Ingredients:

• 4 beef tenderloin steaks, 1" thick 
• 2 tsp. crushed seasoned pepper blend OR freshly ground black pepper 
• Vegetable cooking spray 
• 3 tbsp. chopped shallots 
• 1 cup Swanson® Beef Broth (regular, Lower Sodium or Certified Organic) 

• 1/2 cup Burgundy wine OR other dry red wine 
• 2 tbsp. Dijon-style mustard 
• 1 tbsp. butter 

Directions:

SEASON steaks with pepper. Spray nonstick skillet with cooking spray and heat over medium heat 1 min. Add steaks and cook until desired doneness, turning once. Remove and keep warm.

ADD shallots and cook and stir until tender. Stir in broth, wine and mustard. Heat to a boil. Cook over medium heat 10 min. or until sauce is reduced to about 1 cup. Stir in butter. Serve sauce with steaks. Garnish with parsley. Serves 4. 

Beef with Cucumber Raita

Pair beef with this raita(RYE-tah) for a light, tasty summer  supper. Raita is a yogurt-based side sauce. Cucumber, mint, onions, and seasoning are shredded and infused into this sauce for a tasty treat. This Indian-style sauce is served alongside the beef for a low-calorie meal.

ingredients

• 1 8-ounce carton plain fat-free or low-fat yogurt
• 1/4 cup coarsely shredded unpeeled cucumber
• 1 tablespoon finely chopped red or sweet onion
• 1 tablespoon snipped fresh mint
• 1/4 teaspoon sugar
• Salt and black pepper
• 1 pound boneless beef sirloin steak, cut 1 inch thick
• 1/2 teaspoon lemon-pepper seasoning
• Fresh mint leaves (optional)

directions

1. Preheat broiler. For raita, in a small bowl combine yogurt, cucumber, onion, snipped mint, and sugar. Season to taste with salt and pepper; set aside
2. Trim fat from meat. Sprinkle meat with lemon-pepper seasoning. Place meat on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat, turning meat over after half of the broiling time. Allow 15 to 17 minutes for medium-rare (145 degree F) and 20 to 22 minutes for medium (160 degree F).
3. Cut steak across the grain into thin slices. If desired, garnish steak slices with mint leaves. Serve with raita. Makes 4 servings.

recipe source

BHG.com

One Pot Spaghetti

ingredients

• 8 ounces ground beef or bulk pork sausage
• 1 cup sliced fresh mushrooms or one 6-ounce jar sliced mushrooms, drained
• 1/2 cup chopped onion (1 medium)
• 1 clove garlic, minced
• 1 14-ounce can chicken broth or beef broth
• 1-3/4 cups water
• 1 6-ounce can tomato paste
• 1 teaspoon dried Italian seasoning
• 1/4 teaspoon black pepper
• 6 ounces dried spaghetti, broken
• 1/4 cup grated Parmesan cheese

directions

1. In a large saucepan cook the ground beef, fresh mushrooms (if using), onion, and garlic until meat is brown and onion is tender. Drain.
2. Stir in the canned mushrooms (if using), broth, water, tomato paste, Italian seasoning, and pepper. Bring to boiling. Add the broken spaghetti, a little at a time, stirring constantly. Return to boiling; reduce heat. Boil gently, uncovered, for 17 to 20 minutes or until spaghetti is tender and sauce is desired consistency, stirring frequently. Serve with Parmesan cheese. Makes 4 servings.

recipe source

BHG.com

Sweet and Sour Chicken

ingredients

• 1 pound skinless, boneless chicken breasts or thighs
• 1 beaten egg
• 1 cup packaged biscuit mix
• 1/3 cup water
• 1-1/2 cups cooking oil
• 1 20-ounce can pineapple chunks (juice pack)
• 1/3 cup sugar
• 1/4 cup soy sauce
• 1/4 cup cider vinegar
• 2 tablespoons cornstarch
• 2 teaspoons paprika
• 1 tablespoon cooking oil
• 1 large green sweet pepper, cut lengthwise into strips
• 4 green onions, cut into 2-inch lengths
• 2 cups cherry tomatoes, halved
• Hot cooked rice

directions

1. Cut chicken into 1-inch pieces. In a medium bowl combine egg, biscuit mix and water. Dip chicken pieces into batter to coat.
2. Heat 1-1/2 cups cooking oil in wok or small deep-fat fryer over medium heat (375 degrees F). Fry chicken pieces in hot oil, a few at a time, until golden brown (about 2 minutes). Remove chicken pieces as they brown and drain on paper towels. Discard cooking oil. Keep chicken warm in a 300 degree F oven.
3. For sauce, drain pineapple, reserving juice. Add enough water to juice to make 1-3/4 cups. In a bowl combine sugar, soy sauce, vinegar, cornstarch, and paprika. Add pineapple juice mixture; set aside.
4. Add 1 tablespoon cooking oil to the wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry green sweet pepper and green onions in hot oil for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Add cooked vegetables, pineapple chunks, and tomatoes to wok. Cook and stir about 2 minutes more or until heated through. Add chicken; stir to coat. Serve immediately over cooked rice. Makes 6 servings.

Impossibly Easy Turkey Club Pie

Ingredients:

• 1 1/2 cups cut-up cooked turkey
• 8 slices bacon, crisply cooked, crumbled
• 1 cup shredded Cheddar cheese (4 oz.)
• 1/2 cup Bisquick mix
• 1 cup milk
• 2 eggs

Directions:

1.  Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle turkey, bacon and cheese in pie plate.

2.  In small bowl, stir remaining ingredients until blended. Pour into pie plate.

3.  Bake 30 to 35 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving.

Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce

Ingredients

CRAB STUFFING:

• 2 tablespoons olive oil
• 1 teaspoon minced onion
• 1 teaspoon minced green onion
• 1 teaspoon minced garlic
• 1 teaspoon minced celery
• 1 teaspoon minced green bell pepper
• 2 tablespoons shrimp stock or water
• 1 (6 ounce) can crab meat, drained
• 2 tablespoons bread crumbs
• 1 teaspoon Cajun seasoning

PEPPERCORN SAUCE

• 1 1/4 cups beef broth
• 1 teaspoon cracked black pepper
• 1 fluid ounce whiskey
• 1 cup heavy cream

STEAKS:

• 4 (6 ounce) filet mignon steaks
• 4 slices bacon, cooked lightly
• salt and cracked black pepper to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon minced shallot
• 1 cup crimini mushrooms, sliced
• 1 fluid ounce whiskey
• 1 teaspoon Dijon mustard

Directions

1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.

Delightful Strawberry Ice Cream

Yes, another ice cream recipe!  I have a little-used ice cream maker... decided it was time to give it a workout!

Ingredients:

• 1 quart strawberries, washed, drained and hulled
• 1 1/3 cup sugar, divided
• 2 tablespoons flour
• 1 1/2 cup milk
• 2 eggs, beaten
• 2 cups whipping cream
• 1 teaspoon vanilla extract

Directions:

Sprinkle strawberries with 1/3 cup sugar; mash and chill.

Mix 1 cup sugar, flour and milk together in a saucepan; cook, stirring over low heat, until mixture thickens. Stir a small amount of hot mixture into eggs; add eggs to hot mixture. Stir constantly while cooking for 3 minutes. Chill.

Add mashed berries, cream and vanilla to custard mixture. Pour mixture into ice cream container and freeze according to manufacturer's instructions.

This recipe from CDKitchen for Delightful Strawberry Ice Cream serves/makes 1.5 quarts