Black Bean Soup

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 clove garlic, minced
• 2 carrots, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 4 cups vegetable stock
• 2 (15 ounce) cans black beans, rinsed and drained
• 1 (8.75 ounce) can whole kernel corn
• 1/4 teaspoon ground black pepper
• 1 (14.5 ounce) can stewed tomatoes

Directions

1. In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.
2. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

Orange Cream Cheese Bread

Ingredients

1-8 oz	package cream cheese, softened
1/2 c	shortening
1 2/3 c	granulated sugar
2	eggs
2 1/4 c	all-purpose flour
1 tsp	salt
1 Tbsp	baking powder
1 c	milk
1/2 c	chopped walnuts
2 Tbsp	grated orange peel
1/4 c	orange juice

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x1

The Kitchen Crew has awarded
Jen Frederick
1 Blue Ribbon!

Jen Frederick

Full Flavored

Sequim, WA (pop. 25,868)

chickofgrace

Member Since Mar 2011

Jen's Notes:
YUMMO!

Comments from the Test Kitchen:

The Crew and I just loved the moist, creaminess of this bread. If you love nuts as much as I do, feel free to load 'em on! So good.

Latest Member Comment:
Joanne Travis [sleepyinseattle] wrote "Oh, yum!! This sounds amazing, I can't wait to..."

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Directions

1

Combine cream cheese and shortening, creaming well.

2

Gradually add sugar, beating until light and fluffy.

3

Add eggs, beating well after each addition.

4

Combine flour, baking powder and salt; add to creamed mixture alternately with milk, beginning and ending with flour mixture. Mix well after each addition.

5

Stir in walnuts and orange peel.

6

Pour batter into 2 greased and floured 8-1/2 x 4-1/2 x 3 inch loaf pans.

7

Bake at 375 degrees F for 55 minutes or until a wooden toothpick inserted into center comes out clean.

8

Let cool in pan for 10 mintues. Then sprinkle orange juice over loaves. Remove to wire rack to finish cooling

Seven Cheese Macaroni

Ingredients

• 2 pounds elbow macaroni
• 12 eggs
• 1 cup cubed Velveeta cheese
• 1/2 pound (2 sticks) butter, melted
• 6 cups half-and-half, divided
• 4 cups grated sharp yellow Cheddar, divided
• 2 cups grated extra-sharp white Cheddar
• 1 1/2 cups grated mozzarella
• 1 cup grated Asiago
• 1 cup grated Gruyere
• 1 cup grated Monterey Jack
• 1 cup grated Muenster
• 1/8 teaspoon salt
• 1 tablespoon black pepper

Directions

Preheat the oven to 325 degrees F. Bring a large saucepan of salted water to a boil. Add the macaroni and cook until slightly al dente, about 10 minutes. Drain and set aside to keep warm.

Whisk the eggs in a large bowl until frothy.
Add the Velveeta, butter and 2 cups of the half-and-half to the large bowl of eggs. Add the warm macaroni tossing until the cheese has melted and the mixture is smooth. Add the remaining half-and-half, 3 cups of the sharp yellow Cheddar, the remaining grated cheeses, and salt and pepper, tossing until completely combined in the large bowl.
Pour the mixture into 9 by 13-inch casserole or baking dishes (approximately 3 (3-quart) baking dishes) and bake for 30 minutes. Sprinkle with the remaining 1 cup of sharp yellow cheese and bake until golden brown on top, about 30 minutes more.
Serve hot.

Rum Bundt Cake

INGREDIENTS:

1 box yellow cake mix
1 package vanilla instant pudding mix
1/2 cup oil
1/2 cup water
1/2 cup rum
4 large eggs
***Glaze***
1 cup butter
1/4 cup water
1 cup sugar
1 tablespoon rum

PREPARATION:

Preheat oven to 325 degrees F.

Grease & flour the bundt pan. Mix all ingredients together & pour into pan. Bake for 1 hour.

Glaze: Boil all everything but the rum for 1 minute. Add rum and pour around edge of pan on hot cake. Let sit 1/2 hour & turn over onto a serving platter.

Asian-style Chicken Salad

Simple chicken salad with an Asian twist.

Ingredients

• 8 oz chicken breast fillets
• 1 cup snow peas
• 3 tsps unpacked brown sugar
• 2 wedges lime juice
• 1 tbsp red chili
• 1 tbsp fish sauce
• 1 cup shredded chinese cabbage
• 2 slices carrot
• 1/2 cup coriander leaves
• 1 slice, thin brown onion
• 3 tbsps chopped shallots
• 1 medium red pepper

Directions

1. Place 4 cups water, onion and chicken in a saucepan over medium heat. Bring to the boil.
2. Reduce heat to low and cook, covered, for 10 minutes or until cooked. Drain chicken and discard onion.
3. Place carrot and snow peas in a bowl. Cover with boiling water.
4. Set aside for 1 minute or until bright green and tender crisp. Refresh under cold running water.
5. Shred chicken. Place chicken, carrot, snow peas, capsicum, wombok, shallot and coriander in a bowl.
6. Combine lime juice, fish sauce, sugar and chili in a jar.
7. Pour over salad and combine. Divide among serving bowls to serve.

Sweet Potato Fries

Baked Yam Fries

Delicious yam fries that are easy and quick to make and satisfy both a salty and sweet craving.

Ingredients

• 1/2 tsp paprika
• 1/2 tsp salt
• 1 tbsp olive oil
• 1 lb yams

Directions

1. Preheat oven to 400 °F (200 °C).
2. Peel yams and cut into large chunky french fry pieces.
3. Drizzle with olive oil and spread out onto baking sheet.
4. Sprinkle with paprika and salt (or just use seasoning salt).
5. Bake for 15 minutes until lightly brown on the bottom. Turn and bake for another 5-10 minutes or until soft in the middle and crisp on the outside.
6. Serve in place of regular potato dishes.
7. Note: also really good as an appetizer with a yogurt-based dipping sauce!

Custard Pie

Ingredients

1/4 c	margarine
4	eggs
3/4 c	white sugar
1 pinch	salt
2 c	milk, 2%
2 tsp	vanilla extract
1/2 c	all purpose flour

 

 

x1

The Kitchen Crew has awarded
Robyn Witte
1 Blue Ribbon!

Robyn Witte

Well Seasoned

Hartford, IA (pop. 501)

applecrisp515

Member Since Oct 2010

Robyn's Notes:
My Mom used to make this yummy custard. The flour settles to the bottom and creates its own crust. Easy and very good!

Comments from the Test Kitchen:

Similar to chess pie, but prepared in a wonderfully unique way! Love.

Latest Member Comment:
Marlene Adams [1CrazyMommy] wrote

Directions

1

Put all ingredients into a blender. Blend for 30 seconds. Pour into buttered 9 inch pie pan. Sprinkle with nutmeg. Bake at 350 degrees for 45 minutes. The flour will settle to make its own crust.

 

Customize

Country Breakfast Quiche

Ingredients

• 8 slices bacon
• 1 small onion, chopped
• 4 eggs
• 2 tablespoons milk
• 2 tablespoons all-purpose flour
• 1 teaspoon dried parsley
• 1/4 teaspoon dried thyme
• salt and pepper to taste
• 1 (9 inch) unbaked pie crust
• 1/4 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain (reserving 1 tablespoon of grease) crumble bacon and set aside. Heat reserved bacon grease in skillet and saute onion until soft.
3. In a large bowl, beat together eggs, milk, flour, parsley, thyme, salt and pepper. Add bacon, onion, mozzarella and cheddar cheese; mix well. Pour mixture into pie crust.
4. Bake in preheated oven for 45 minutes, or until lightly brown on top and firm in the middle. Serve warm.

Mini Calzones

Ingredients

• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 cloves garlic, minced
• 1 medium onion, cut into 1/2-inch pieces
• 1 medium carrot, thinly sliced
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons butter
• salt and pepper to taste

Directions

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Mini Calzones

Ingredients

• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 cloves garlic, minced
• 1 medium onion, cut into 1/2-inch pieces
• 1 medium carrot, thinly sliced
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons butter
• salt and pepper to taste

Directions

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Chicken Stew Recipes

Ingredients

• 2 tablespoons olive oil
• 1 pound skinless, boneless chicken breast halves - cut into bite-size pieces
• 2 cloves garlic, minced
• 1 medium onion, cut into 1/2-inch pieces
• 1 medium carrot, thinly sliced
• 1 medium zucchini, cut into 1/2-inch pieces
• 1 medium red bell pepper, cut into 1/2 inch pieces
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried basil
• 1 bay leaf
• 2 tablespoons butter
• salt and pepper to taste

Directions

1. Heat the olive oil in large skillet over medium-high heat. Stir in chicken and cook about 1 minute. Mix in garlic and onion; cook until tender. Stir in carrot, zucchini, and red bell pepper. Pour in tomatoes with juice. Season with red pepper flakes, basil, and bay leaf, and continue cooking 10 minutes, until vegetables are tender and chicken juices run clear. Stir in the butter until melted, and season with salt and pepper just before serving.

Coconut Pie

Ingredients

• 3/4 cup sugar
• 3 tablespoons all-purpose flour
• 1/8 teaspoon salt
• 3 cups milk
• 3 eggs, beaten
• 1 1/2 cups flaked coconut, toasted, divided
• 1 tablespoon butter or margarine
• 1 1/2 teaspoons vanilla extract
• 1 (9 inch) pastry shell, baked

Directions

1. In a medium saucepan, combine sugar, flour and salt. Stir in milk; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; gradually stir about 1 cup of hot mixture into beaten eggs. Return all to saucepan; cook and stir over medium heat until nearly boiling. Reduce heat; cook and stir about 2 minutes more (do not boil). Remove from the heat; stir in 1 cup coconut, butter and vanilla. Pour into pie shell; sprinkle with remaining coconut. Chill for several hours before serving. Refrigerate leftovers.

Chicken Canzanese

From Season 11: Italian Comfort Classics

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Why this recipe works:

Chicken canzanese is a regional Italian braised dish that transforms tough old birds into a moist and tender meal. Today’s lean, mass-produced chickens, however, turn dried-out and bland when braised. We wanted old-fashioned results with a modern-day bird: tender, juicy chicken in an intensely flavored, well-developed sauce.
To start, we swapped out young, modern chickens for meaty chicken thighs that hold up especially well to braising. Next, we turned to the sauce. We browned diced prosciutto on the stovetop until it rendered enough fat to cook the garlic, which created a rich flavor base. Then we added white wine and chicken broth, and simmered them to concentrate flavors and burn off the raw alcohol flavor. We returned the chicken to the skillet and put it into the oven, uncovered to crisp the skin. To round out the flavors, we added a quick squeeze of lemon juice, a generous pat of butter, and a sprinkling of chopped rosemary. (less)

Chicken canzanese is a regional Italian braised dish that transforms tough old birds into a moist and tender meal. Today’s lean, mass-produced chickens, however, turn dried-out and bland when b...(more)

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Before we could perfect the regional Italian classic known as chicken canzanese, we needed to modify braising for lean and tender modern birds.

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Serves 4 to 6

When seasoning the dish at the end, be mindful that the prosciutto adds a fair amount of salt. It is important to use a piece of thickly sliced prosciutto in this recipe; thin strips will become tough and stringy. An equal amount of thickly sliced pancetta or bacon can be used in place of the prosciutto. Serve the chicken with boiled potatoes, noodles, or polenta to absorb extra sauce.

Ingredients

• 1 tablespoon olive oil
• 2 ounces prosciutto (1/4 inch thick), cut into 1/4-inch cubes (see note)
• 4 medium garlic cloves , sliced thin lengthwise
• 8 bone-in, skin-on chicken thighs (about 3 pounds), trimmed of excess fat and skin
•   Ground black pepper
• 2 teaspoons unbleached all-purpose flour
• 2 cups dry white wine
• 1 cup low-sodium chicken broth
• 4 whole cloves
• 1 (4-inch) sprig fresh rosemary , leaves removed and minced fine (about 1/2 teaspoon), stem reserved
• 12 whole fresh sage leaves
• 2 bay leaves
• 1/4-1/2 teaspoon red pepper flakes
• 1 tablespoon juice from 1 lemon
• 2 tablespoons unsalted butter
•   Table salt

Instructions

• 1. Adjust oven rack to lower-middle position and heat oven to 325 degrees. Heat 1 teaspoon oil in 12-inch heavy-bottomed ovensafe skillet over medium heat until shimmering. Add prosciutto and cook, stirring frequently, until just starting to brown, about 3 minutes. Add garlic slices and cook, stirring frequently, until garlic is golden brown, about 1½ minutes. Using slotted spoon, transfer garlic and prosciutto to small bowl and set aside. Do not rinse pan.
• 2. Increase heat to medium-high; add remaining 2 teaspoons oil and heat until just smoking. Pat chicken dry with paper towels and season with ground black pepper. Add chicken, skin side down, and cook without moving until well browned, 5 to 8 minutes. Using tongs, turn chicken and brown on second side, about 5 minutes longer. Transfer chicken to large plate.
• 3. Remove all but 2 tablespoons fat from pan. Sprinkle flour over fat and cook, stirring constantly, for 1 minute. Slowly add wine and broth; bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Cook until liquid is slightly reduced, 3 minutes. Stir in cloves, rosemary stem, sage leaves, bay leaves, red pepper flakes, and reserved prosciutto and garlic. Nestle chicken into liquid, skin side up (skin should be above surface of liquid), and bake, uncovered, until meat offers no resistance when poked with fork but is not falling off bones, about 1 hour 15 minutes. (Check chicken after 15 minutes; broth should be barely bubbling. If bubbling vigorously, reduce oven temperature to 300 degrees.)
• 4. Using tongs, transfer chicken to serving platter and tent with foil. Remove and discard sage leaves, rosemary stem, cloves, and bay leaves. Place skillet over high heat and bring sauce to boil. Cook until sauce is reduced to 1¼ cups, 2 to 5 minutes. Off heat, stir in minced rosemary, lemon juice, and butter. Season to taste with salt and pepper. Pour sauce around chicken and serve.

Chicken Chimichangas

Ingredients

• 1 1/2 cups chicken broth
• 1 cup uncooked long-grain rice
• 1/2 cup red enchilada sauce
• 1 1/2 onion, diced, divided
• 6 (12 inch) flour tortillas
• 4 cups diced cooked chicken breast, divided
• 1 pound Monterey Jack cheese, shredded, divided
• 1 (6 ounce) can sliced black olives
• 4 cups refried beans, divided
• 1/4 cup vegetable oil
• TOPPING
• 3 avocados, peeled and pitted
• 1/2 cup finely chopped cilantro
• 2 tablespoons lemon juice
• 3 green onions, diced
• 1/4 cup finely chopped jalapeno chile peppers
• 1 tomato, diced
• 2 cups shredded lettuce
• 1 cup sour cream
• 2 cups shredded Cheddar cheese

Directions

1. In a medium saucepan combine the broth, rice, sauce, and 1 diced onion. Mix and bring to a boil; reduce heat to low and let simmer for about 20 minutes, or until rice is tender.
2. Meanwhile, heat tortillas in a large skillet (so that they are soft enough to fold).
3. When rice mixture is ready, spoon equal amounts of the following onto each tortilla: Chicken, shredded Jack cheese, diced onion, olives, rice mixture and beans. Roll tortillas, tucking in sides to prevent filling from spilling over.
4. Heat oil in a large skillet and fry the filled tortillas, turning, until browned on all sides. Drain on paper towels.
5. To Serve: In a medium bowl combine the avocados, cilantro, lemon juice, green onions, chile peppers and tomatoes. Mash together. Place shredded lettuce on a platter, topped with chimichangas, avocado mix, sour cream and shredded Cheddar cheese.

Rich Banana Bread

Ingredients

• 1/2 cup butter, melted
• 1 cup white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup sour cream
• 1/2 cup chopped walnuts
• 2 medium bananas, sliced

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
2. In a large bowl, stir together the melted butter and sugar. Add the eggs and vanilla, mix well. Combine the flour, baking soda and salt, stir into the butter mixture until smooth. Finally, fold in the sour cream, walnuts and bananas. Spread evenly into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

Blackened Chicken and Pasta

Ingredients

• 4 (5-ounce) boneless, skinless chicken breasts
• 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1 cup roughly chopped marinated sun-dried tomatoes
• 1/4 cup white wine
• 3 cups heavy cream
• 3/4 cup grated Parmesan
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 pound cooked fettuccine
• 1/2 cup sliced scallions

Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.
In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.
When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.
Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

Rice and Broccoli Casserole

6 cups broccoli florets, coarsely chopped
1 1/4 lbs. Velveeta cheese
2 eggs
3 Cups cooked rice
3 Cups half and half
1 Cup Ritz crackers, crushed
1 Cup shredded cheddar cheese
1/2 Teaspoon salt
1/2 Teaspoon black pepper
Cooking spray
Lightly beat the eggs in a bowl for about 20 seconds.  Add broccoli florets, cooked rice, salt and pepper.  Mix the ingredients together until evenly combined.  Dice the Velveeta into 1/4−inch pieces.  Place the cheese and half−and−half in a microwave safe container.  Cover and microwave for 2 minutes on medium power or until cheese is melted. Add to ingredients in the bowl and mix together.  Spray 9−inch pan with cooking spray. Pour casserole mixture into pan.  Place in a 350 degrees F preheated oven and bake for 30 minutes.  Top the casserole with the crushed Ritz crackers and shredded cheddar cheese and cook for about 5 minutes more, or until the cheese melts and the crackers brown.

Taste of Texas Pecan Pie

Yield: 8 servings.
1 9 inch pie shell
1/2 C. dark Karo Syrup
1 C. brown sugar
1 stick butter
4 eggs
1 tsp. vanilla
2 C. Pecan halves
Melt butter, add to syrup and sugar. Mix well until all sugar is dissolved. Add the eggs, and vanilla, and mix until smooth. Pour mixture into pie shell. Place pecan halves on the top of the pie. Bake at 325 degrees for 50 minutes, or until done. You can check this with a knife, when it comes out clean, the pie is done. P.S. Don’t forget the Blue Bell Ice Cream.

Sara Lee Poundcake

Yield: 12 servings.
1/4 pound or 1 stick unsalted butter
3/4 cup sugar
3 eggs
1 cup cake flour
2 tablespoons  dry powdered milk
1 tablespoon corn syrup
juice of half a small lemon
1/4 teaspoon salt
1/2 teaspoon vanilla
1/4 teaspoon nutmeg
1/2 teaspoon baking powder
1/4 teaspoon mace (optional)
Allow butter to reach room temperature, if you can try to use unsalted butter. Cream sugar and butter together until light and fluffy. Add eggs one at a time and mix well. Add in flour, powdered milk, and corn syrup. Beat each in well. Add juice of half a lemon, salt, vanilla, nutmeg, and mace. Make sure everything is well blended, and pour into a greased loaf pan. Bake at 325 degrees for 45 minutes, checking for done-ness by inserting a toothpick and seeing if it comes out clean. You almost want to under bake this.

Shoney's Strawberry Pie

Yield: 8 servings.
1 C. water
1 C. sugar
3 Tbsp. cornstarch
6 Tbsp. strawberry Jell-O
and enough fresh whole cleaned strawberries to fill a baked 9-inch deep-dish piecrust.

Blend sugar, cornstarch and water together and cook to almost pudding stage. Add Strawberry Jell-O. Place drained whole fresh strawberries into baked deep-dish 9-inch pie shell. Pour cooked mixture over berries. Chill 2 hours at least. Top with Cool Whip.

Buttermilk Pie

1/2 tablespoon flour
2 tablespoons lemon extract
1/2 cup (1 stick) butter (softened)
1/2 cup buttermilk
1 cup granulated sugar
3 eggs
1 standard pie crust

Mix ingredients together and pour into pie crust. Bake at 375 degrees F for 5 minutes. Turn down to 350 degrees F for 30 minutes more.

TGIF Jack Daniels Whiskey Marinade

T.G.I. Friday's Jack Daniel's Marinade

1/4 cup Jack Daniel's whiskey (note: the alcohol evaporates when cooked)
1/4 cup soy sauce
1/4 cup Dijon-style mustard
1/4 cup minced green onions and tops
1/4 cup firmly packed light brown sugar
1 tsp. salt
Dash of Worcestershire sauce
Pepper to taste

Combine all ingredients. Blend well. Use to marinade shrimp or scallops for one hour, or beef, chicken, or pork in the refrigerator overnight. Use to baste the shellfish or meat as it is grilled or broiled. Makes about 1-1/4 cups.

BBQ Chicken Pizza

1 pizza crust
1/2 ounce tomato pesto
1/3 cup mozzarella cheese
2 1/2 ounces chicken strips
BBQ sauce
5 to 7 small white onion rings
6 to 8 sliced jalapenos
1/2 ounces shredded Cheddar cheese

Place a pizza crust on a cardboard circle. Using a pesto knife, spread tomato pesto onto pizza crust within 1/2 inch of crust edge.

Sprinkle mozzarella cheese over pesto. Arrange chicken strips in a pinwheel on pizza.

Apply a 1/4 inch bead, 8-ring spiral of BBQ sauce over chicken strips. Arrange onion rings, jalapeno slices on top. Add Cheddar cheese.

Slide the pizza from the cardboard circle onto the oven rack.

Cook until cheese is thoroughly melted. The crust should be golden brown around the edge and on the bottom.

Peach Cobbler

Batter
1/2 cup melted butter
1 cup flour
1 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 room temperature egg

Filling
1 (28 ounce) can sliced peaches, drained
1 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees F. Melt butter in a 9 x 13-inch pan.

Mix together flour, sugar, baking powder and salt. Stir in milk and egg. Pour evenly over melted butter.

Combine peaches, sugar and spices and spread over batter - DO NOT STIR! Bake for 35 to 45 minutes until batter comes to the top and is golden brown.

Serve warm with ice cream.

Rock Shrimp Creole

Serves: 6 to 8

2 pounds rock shrimp, peeled and deveined
1/4 cup butter
1/2 cup green bell pepper, diced 1/2-inch
1/2 cup onion, diced 1/4-inch
1/4 cup celery, chopped fine
1 clove garlic, minced
2 tablespoons all-purpose flour
1 (14.5 ounce) can whole peeled tomatoes, roughly cut
1 teaspoon granulated sugar
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 to 4 cups cooked rice

Rinse shrimp briefly and remove any large veins that are visible.

In a small saucepan, melt 2 tablespoons of butter over medium heat. Mix in flour and stir until dissolved and mixture begins to thicken, then reduce heat. Add tomatoes and their juice to the butter and flour mixture, stir well, and heat through. The mixture will thicken. Hold warm.

In a large skillet melt 2 tablespoons of butter, and over medium high heat, cook bell pepper, onion, celery, and garlic until soft but with a little bit of a crunch. Add shrimp and cook until no longer transparent (3 minutes).

Add tomato mixture, bring to a boil, cover, and let simmer for 5 minutes.

Serve over hot rice (white or wild mixture).

Chef's Tips: If rock shrimp are only available cooked, then add the shrimp and the tomato mixture at the same time. Add a Cajun style sausage when cooking the vegetables for an extra Cajun flair. Cajun or Louisiana style seasoning can be used instead of or along with salt, cayenne pepper, and black pepper.

Serve with a French style or sour dough bread.

Margarita Chicken

(8 ounce) chicken breasts
1 quart of your favorite margarita mix

Pico de Gallo
1/2 cup red onion, diced
1 1/2 cups diced tomato
1 jalapeno diced
1/2 cup red pepper, diced
1/2 cup green pepper, diced
1/4 cup cilantro, chopped
1 teaspoon Champagne vinegar
2 tablespoons margarita mix
Pinch of salt and pepper

Chicken preparation: Place chicken in a bowl, add margarita mix and marinade for 24 hours.

Place chicken on grill for two minutes, then turn a 1/4 turn and grill two more minutes. Turn over and repeat.

Place on bun and top with Pico de Gallo.

Pico de Gallo: Place all of the Pico de Gallo ingredients in a bowl and toss gently.

White Cheddar Mashed Potatoes

2 pounds potatoes, peeled and quartered
2 ounces butter, unsalted, room temperature
1/3 cup heavy cream
1/4 cup sour cream
4 ounces white Cheddar cheese, grated
1 teaspoon salt
1/2 teaspoon white pepper

Place potatoes in pot and cover with cold water. Bring to a boil and simmer until fork tender. Drain completely.

Mix potatoes with an electric mixer until smooth.

When smooth, add butter and blend. Add cream, a little at a time and beat; add sour cream and blend. Add cheese, salt and pepper and blend again.

Red Lobster's Fish in a Bag

O'Charley's Loaded Potato Soup

3 pounds red potatoes
1/4 cup margarine, melted
1/4 cup flour
8 cups half-and-half
1 (16 ounce) block Velveeta cheese, melted
White pepper, to taste
Garlic powder, to taste
1 teaspoon hot pepper sauce
1/2 pound bacon, fried crisply
1 cup Cheddar cheese, shredded
1/2 cup fresh chives, chopped
1/2 cup fresh parsley, chopped

Dice unpeeled red potatoes into 1/2-inch cubes. Place in a large Dutch oven, cover with water and bring to a boil. Let boil for 10 minutes or until 3/4 cooked.

In a separate large Dutch oven, combine melted margarine and flour, mixing until smooth. Place over low heat and gradually add half-and-half, stirring constantly. Continue to stir until smooth and liquid begins to thicken.

Add melted Velveeta. Stir well. Drain potatoes and add to cream mixture. Stir in pepper, garlic powder and hot pepper sauce. Cover and cook over low heat for 30 minutes, stirring occasionally.

Place soup into individual serving bowls and top with crumbled bacon, shredded cheese, chives and parsley.

Makes 8 servings.

Ribs with Lau Sauce

Ribs
8 lbs pork spareribs, cut into 1 lb pieces
1/4 cup seasoning salt
1 cup honey
Luau Sauce
1 1/2 cups thawed frozen peaches, drained
1/2 cup white vinegar
1 1/2 teaspoons ground ginger
3/4 cup firmly packed light brown sugar
1/2 cup ketchup
3 tablespoons soy sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt

Preheat oven to 250°F.

For ribs, remove and discard excess fat.

Arrange in baking pan large enough to hold in a single layer. Sprinkle with seasoned salt.

Bake 2 hours or until ribs are cooked through and meat is tender. Brush with honey and continue baking 5 minutes.

For sauce: beat peaches in medium saucepan with an electric mixer at high speed for 5 minutes or until fairly smooth. In custard cup or small bowl, add about 2 teaspoons of the vinegar to ginger, stirring to form a paste. Continue adding vinegar, a small amount at a time, stirring constantly until mixture is smooth. Add to peaches. Add brown sugar, ketchup, soy sauce, garlic powder, and salt. Cook over medium heat, stirring occasionally, just until mixture simmers. Serve with ribs.

Serves 8.

Amarillo Cheese Fries and Dip

1 (8 ounce) bottle (1 cup) ranch salad dressing
1 (1.25 ounce) envelope taco seasoning
1 (32 ounce) package frozen spicy French fries, prepared as directed
4 strips crisply-cooked bacon, crumbled
1/2 cup shredded Monterey jack or Colby cheese

Combine ranch dressing and taco seasoning; set aside.

Sprinkle cheese and bacon evenly over fries on the baking sheet. Return fries to hot oven until cheese has melted.

Serve fries with ranch dressing sauce for dipping.

Coconut Praline French Toast

eggs
1 1/4 C. milk
1 1/2 t. vanilla extract
2 T. praline flavoring (available as a coffee flavoring/espresso )
dash salt
2 T. maple syrup
12-16 slices french bread (1" thick)
1 C. flaked coconut
1/2 C. broken pecan halves
oil to coat griddle

Mix the first 6 ingredients in a large bowl until frothy. On a tray or 2 large dinner plates, spread coconut and broken pecan pieces evenly. Dip bread in egg mixture. Arrange bread over coconut and pecans, pressing lightly to cover bottom only.

Place on well oiled griddle, preheated to medium. When bottom is golden brown, turn carefully and cook until eggs are set. Watch carefully and adjust your heat so that the coconut doesn't scorch. I prefer to serve warm immediately, but you can place finished french toast on a cookie sheet and keep warm in a 200°F. oven for up to 30 minutes.

Serve with any good maple flavored syrup (warmed).

Serves 6 to 8.

Jalapeno Cheese Potato Soup

Roux:
1/2 C. butter, melted
1 C. flour

Soup:
8 C. water
3/4 t. Tabasco sauce
1/2 t. thyme
1/2 t. black pepper
1 T. garlic salt
3 to 4 medium potatoes, diced (about 4 C.)
1 1/3 C. diced onion
1 1/4 C. diced celery
1/2 C. red bell pepper, julienne
2 oz. canned jalapeño peppers, sliced, including juice
1/2 lb. American cheese, sliced
1/4 C. milk

To make roux, mix melted butter and flour. Set aside.

In a large stockpot, combine the water, Tabasco, thyme, pepper, garlic salt, potatoes, onion, celery, bell pepper and jalapeño peppers. Cook over medium-high heat until vegetables are tender, about 25 to 30 minutes. Slowly add the cheese to the soup, letting each addition melt before adding more. Stir in milk. Add enough roux to thicken and simmer 10 minutes more.

Makes 8 servings.

Le Coq au Vin Chicken in Red Wine Sauce

Yield: 4 servings.

2 (1 1/2- to 2-pound) chickens
1 carrot, diced
1 medium onion, diced
1 clove garlic, chopped
2 1/2 cups Burgundy red wine
2 tomatoes, quartered
1 bay leaf
1 teaspoon thyme
3 tablespoons vegetable oil
3 cups chicken stock
6 ounces mushrooms, quartered
2 ounces smoked bacon, diced
12 pearl onions, cooked
Salt and pepper to taste

Quarter chickens, remove backbone. Cut wings off at second joint; debone breast. Season with salt and pepper. Dredge in flour. Brown chicken in oil in batches. Remove chicken. Set on paper towels. Discard oil.

In same skillet toss carrots, onions, garlic for 2 minutes. Deglaze with wine, add tomatoes, bay leaf, thyme. Bring to a boil. Reduce by half.

Put legs in a saucepan. Add stock and reduced wine stock. Simmer 20 minutes. Add breasts. Simmer 15 minutes. Remove chicken. Reduce cooking stock by a third. Strain, pressing to extract as much liquid as possible. Pour over chicken.

In skillet, brown bacon. Discard drippings. Toss mushrooms, onions and bacon on medium heat for 2 minutes. Discard fat. Add mushrooms, onions and bacon to chicken in wine sauce. Stir gently.

Seafood Enchiladas

 ounces bay scallops
6 ounces rock shrimp
4 ounces lobster meat
1 large green bell pepper, chopped
1 large red bell pepper, chopped
1/4 cup scallions, chopped
1/2 tablespoon butter
Flour tortillas
6 ounces Monterey jack cheese, grated

Preheat oven to 350 degrees F.

To sauté pan combine all vegetables with olive oil, sauté for 2 to 3 minutes. Add shrimp and lobster meat. Sauté for an additional 1 to 2 minutes. DO NOT OVERCOOK! Add wine to deglaze pan. Let reduce for 2 to 3 minutes. Add 1/3 cup reduced cream (reduce cream by cooking to a tacky state). Add butter and stir until melted. Remove from heat. Put a small amount of the mixture in the center of each tortilla and roll. Top with sauce. Cover with cheese and put in oven until cheese is melted.

KFC Coleslaw

8 1/8 cups cabbage
1/3 cup carrot
1 teaspoon onion, chopped fine
3/4 cup buttermilk
1/2 cup mayonnaise
1/8 cup milk
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper
1/3 cup granulated sugar

Core the cabbage, then shred the cabbage fine using the fine disk for the shredder attachment to the mixer. Shred the carrot the same way. Mix together cabbage, carrot and onion.

In a bowl combine the buttermilk, mayonnaise, milk and lemon juice with a whisk until well combined. Add the salt and pepper. Add the sugar to the sauce until well mixed in. Add the sauce to the cabbage and carrot mixture and mix well and allow the mixture to marinate for 13 hours in the refrigerator.

Sonoran Chopped Salad

Soy Sesame Dressing:
2 T. salad oil
2 T. sesame oil
3/4 C. soy sauce
3/4 C. rice wine vinegar
1/4 C. sugar
1 T. fresh lime juice

Sonoran Vegetable Mix: (enough for 1 serving):
2 carrots (about 2/3 C.), cut into 1/4-inch dice
1/3 C. red bell peppers, cut into 1/4-inch dice
1/3 C. green bell peppers, cut into 1/4-inch dice
2/3 C, roasted corn kernels (roast fresh corn and remove kernels, or roast frozen kernels for 10 minutes in oven)

Per Person:
6 oz. grilled tuna or chicken, cut in 1/2-inch julienne strips, or 5 grilled shrimp
4 oz. angel hair pasta, cooked, chilled and coated with the dressing (you'll have 2 cups)
2 oz. (1/4 C.) Soy-Sesame Dressing
2 C. mixed lettuces
1/4 C. roasted corn kernels
2 C. Sonoran Vegetable Mix
1/2 C. red cabbage
4 wedges Roma tomatoes

To make dressing:
Mix all ingredients together, cover and refrigerate. Dressing will separate, so shake well before using. (Makes about 2 cups dressing, enough for about 6 servings. Dressing keeps well in refrigerator.) Set aside

To make vegetable mix:
Mix all ingredients together in a large bowl and set aside.

To grill tuna, shrimp or chicken:
Brush tuna or shrimp with olive oil mixed with salt, pepper and your favorite seasonings and cook 4-5 minutes or until done. Grill chicken breast (marinated with olive oil and seasonings) 4-5 minutes or until done.

To assemble:
Toss 2 cups cooked, drained pasta in 2 tablespoons of the soy-sesame dressing. Place in center of serving bowl. Mix roasted corn with lettuces. Top pasta with this mix, then add the chopped vegetable mix. Sprinkle inner edge with red cabbage, then place tomato wedges at 4, 5, 7 and 8 o'clock. Place tuna, chicken or shrimp on top in spoke fashion. Serve remaining soy dressing alongside in a small bowl.

Makes a generous serving for 1.

Southwestern Cobb Salad

1 1/2 C. field green mix
2 T. Cilantro Ranch Dressing (recipe follows)
1/2 C. grilled chicken breast
1/2 C. smoked turkey breast
2 T. Black Bean Corn Relish (recipe follows)
2 T. pico de gallo
1 T. crumbled cotija cheese

Black Bean Corn Relish:
1 C. cooked, chilled black beans
1 C. whole kernel corn
1/4 C. diced red onions
1/2 bunch cilantro, chopped
2 T. lime juice
Salt and pepper, to taste

Cilantro Ranch Dressing:
1 C. ranch dressing
1 T. chopped cilantro

Toss field greens with Dressing; place in a serving bowl. Put remaining ingredients in rows on top; garnish with cheese.

For Black Bean Corn Relish: Mix all ingredients.

For Dressing: Mix ingredients together.

Makes 1 main dish salad.
 

Chicken Tequila Fettucine

1 pound dry spinach fettuccine (or 2 pounds fresh)
1/2 cup chopped fresh cilantro (2 tablespoons reserved for garnish)
2 tablespoons minced fresh garlic
2 tablespoons minced jalapeño pepper (seeds and veins may
be eliminated if milder flavor is desired)
3 tablespoons unsalted butter (reserve 1 tablespoon per sauté)
1/2 cup chicken stock (preferably homemade)
2 tablespoons gold tequila
2 tablespoons freshly squeezed lime juice
3 tablespoons soy sauce
1 1/4 pounds chicken breast, diced 3/4 inch
1/4 medium red onion, thinly sliced
1/2 medium red bell pepper, thinly sliced
1/2 medium yellow bell pepper, thinly sliced
1/2 medium green bell pepper, thinly sliced
1 1/2 cups heavy cream

Prepare rapidly boiling, salted water to cook pasta; cook until al dente,8 to 10 minutes for dry pasta, approximately 3 minutes for fresh. Pasta may be cooked slightly ahead of time, rinsed and oiled and then "flashed" (reheated) in boiling water or cooked to coincide with the finishing of the sauce/topping.

Cook 1/3 cup cilantro, garlic and jalapeno in 2 tablespoons butter over medium heat for 4 to 5 minutes. Add stock, tequila and lime juice. Bring the mixture to a boil and cook until reduced to a paste like consistency; set aside.

Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile cook onion and peppers, stirring occasionally, with remaining butter over medium heat. When the vegetables have wilted (become limp), add chicken and soy sauce; toss and add reserved tequila/lime paste and cream.

Bring the sauce to a boil; boil gently until chicken is cooked through and sauce is thick (about 3 minutes). When sauce is done, toss with well-drained spinach fettuccine and reserved cilantro.

Serve family style or transfer to serving dishes, evenly distributing chicken and vegetables.

Baby Back Ribs

3 racks (about 1 pound each) pork baby back ribs, each cut in half

Barbecue Sauce
1 cup ketchup
1/4 cup apple cider vinegar
3 tablespoons dark brown sugar
3 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 teaspoon salt

Put ribs in a large pot with enough water to cover them. Bring water to a boil, reduce heat, cover and simmer 1 hour or until ribs are fork tender.

Mix all sauce ingredients together in a medium saucepan and bring to a boil, reduce heat and simmer uncovered, stirring often, for 30 minutes or until slightly thickened.

Heat broiler. Line broiler with foil for easy cleanup. Place ribs, meat side down, on broiler pan, brush with 1/2 the sauce and broil 4-5 inches from heat source for 6 to 7 minutes. Turn ribs over , brush with remaining sauce and broil 6 to 7 minutes longer or until edges are slightly charred.

Servings: 3