Chicken Kabobs

Ingredients

1 cup plain whole milk Greek yogurt
2 TB extra-virgin olive oil
2 tsp paprika
½ tsp cumin
⅛ tsp cinnamon
1 tsp crushed red pepper flakes (reduce to ½ teaspoon for less heat)
Zest from one lemon
2 TB freshly squeezed lemon juice, from one lemon
1¾ tsp salt
½ tsp freshly ground black pepper
5 garlic cloves, minced
2½ to 3 lbs boneless skinless chicken thighs (trim fat & cut into 1½-inch pieces)
1 large red onion, cut into 1-inch chunks
Vegetable oil, for greasing the grill

Instructions

1. MARINADE: Combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper
flakes, lemon zest, lemon juice, salt, pepper, and garlic.

2. PAN PREP: Line a baking sheet with foil or parchment paper.

3. CHICKEN PREP: Alternate the chicken and red onion onto metal skewers. Don’t
cram the skewers. I used six. Place the kabobs on the prepared baking sheet.
Brush the marinade all over the meat. Cover and refrigerate at least eight hours
or overnight.

4. GRILL: Preheat the to medium-high heat. Grease with a wad of paper towels
dipped in vegetable oil and carefully rub over the grates several times until
glossy and coated. Grill the chicken kabobs until golden brown and cooked
through, turning the skewers occasionally, 13 to 15 minutes. If stuck, use a
metal BBQ spatula to scrape underneath the kabobs and release them.

 

Recipe from Once Upon A Chef 

* For a Jerusalem dinner, serve with couscous from Trader Joes (purple box). Follow directions, but replace water with chicken stock and add a cinnamon stick and 2 bay leaves.  

Cranberry Salsa Dip

1 (12 oz) package of fresh cranberries
3/4 cup sugar
2 jalapenos, seeds and ribs removed and minced
3-5 green onions, thinly sliced
1/4-1/3 cup cilantro, finely chopped
1/2 tsp salt
1/2 tsp cumin
fresh line juice

Instructions:

1. Place cranberries in a a food processes and pulse until the cranberries are coarsely chopped (3-5, 1-second pulses). You don't want them pureed. You can coarsely chop by hand as well.

2. Pour chopped cranberries into a bowl, add sugar, and let sit for 10 minutes.

3. Stir minced jalapenos and green onions in to the cranberry/sugar mixture.

4. Mix in salt, cumin and lime juice. Taste.

5. Add chopped cilantro.

6 Taste and adjust salt as necessary. 

7. Serve over cream cheese, goat cheese or brie, with chips or crackers. This is great with lime chips. 

 

Recipe from Wander and Scout

Coconut Curry Chicken

Prep 20 min
Cook time 6 hrs
Serves 6

2 lb boneless, skinless chicken breasts, cubes
1 1/2 cups (13.5 oz can) coconut milk
1 yellow onion, quartered
1 green bell pepper, quartered
1 (6 oz) can tomato paste
1 Tablespoon curry powder
2 teaspoons minced garlic
1/2 teaspoon cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon white pepper
1/8 - 1/4 teaspoon cayenne pepper
1 1/4 teaspoon salt
1/4 teaspoon pepper
1 Tablespoon cornstarch

1. Place the cubed chicken in slow cooker

2. Place all remaining ingredients , except cornstarch into a food processor and process until nearly entirely smooth.

3. Pour the processed mixture over the chicken in the slow cooker.

4. Set the cooker to low, cover and let cook 5 hours.

5. Whisk cornstarch into 2 tablespoons of water and stir into the cooking liquid. Re-cover and let cook 1 additional hour, or until meat is fork-tender. Serve with basmati or regular white rice.

* to cool off the spices you can serve with a dollop of plain yogurt or omit the cayenne.

Broccoli Potato Soup

Broccoli Potato Soup - Taste of Home, Slow Cooker Throughout the Year

Prep 25 min
Cook 4.5 hr
Makes: 8 cups (2 quarts)

1 lb (8-10) small red potatoes, cubed
1 large onion, chopped
1 large carrot, coarsely chopped
7 garlic cloves, minced
3 cups water
1 can (14.5 oz) condensed cream of broccoli soup, undiluted
1 teaspoon of each fresh or (1/3 t. each if dry) thyme, basil, and parsley
1 teaspoon garlic powder
1/2 teaspoon salt
1/4-1/2 teaspoon crushed red pepper
1/4 teaspoon pepper
2 cups (2-3 heads) chopped broccoli
1 cup (4 oz) shredded Havarti cheese

1. Place the potatoes, onion, carrot and garlic in slow cooker. Add the water, cream of broccoli soup and seasonings. Cover and cook on low for 4-5 hours or until heated through.

2. Stir in the broccoli and Havarti cheese. Cover and cook for 30 minutes or until the broccoli is tender.

Salsa Verde

Recipe and photo from Gimme Some Oven

 

Salsa Verde

• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 16 oz of tomatillo salsa

Ingredients

• 1 pound fresh tomatillos, husks removed
• 1 serrano pepper (or 2 jalapeño peppers), stem removed
• 2 cloves garlic, peeled
• 1/2 cup fresh cilantro leaves
• 1/3 cup diced white onion
• 1 tablespoon lime juice
• 1 teaspoon Kosher salt, or more to taste
• 1/4 teaspoon ground cumin (optional)

---

Instructions

1. Preheat oven to 425°F.
2. Rinse and dry the tomatillos.  Then spread the tomatillos out evenly on a baking sheet (I recommend lining it with foil for easy cleanup), along with the serrano pepper.  Roast in the oven for 15 minutes, or until the tomatillos start to brown on top and are cooked through.
3. Remove from the oven, and transfer the tomatillos and serrano pepper to a blender or food processor.  Add the garlic, cilantro, onion, lime juice, salt, and cumin (if using) to the blender or food processor, and pulse the mixture until it reaches your desired consistency.  (Always be careful when blending hot mixtures, as they expand while blending.)  Taste and season with extra salt and/or cilantro if needed.
4. Serve immediately, or refrigerate in a sealed container for up to 5 days.

---

Notes

*To make this salsa more spicy, I recommend adding in an extra serrano pepper or two.  Or to make it less spicy, omit the serranos entirely (or use a jalapeño, which has slightly less heat).  You can also always core chile peppers (remove the seeds) to reduce the heat.

Recipe adapted from my friend Ita and Chef Remolina

*If the salsa is too thick, feel free to add in 1/4 to 1/3 cup of water (or chicken/vegetable stock).

 

-Adrian

French Baguettes

Photo and Recipe from The Food Nanny

 

Makes 2 Baguettes

Ingredients

• 1 1/2 cups warm 105-115 degrees water, divided
• 1 1/2 tablespoons 2 packets active dry yeast
• 2 teaspoons sugar divided
• 3 1/4 cups all-purpose flour
• 2 teaspoons salt
• Melted butter for brushing on loaves (optional)

Instructions

1. In a small bow, combine 1/2 cup of the water, the yeast, and 1 teaspoon of the sugar. Stir just to combine and cover with plastic wrap or a plate. Let the mixture stand about 5 minutes or until bubble or foamy.

2. In a large mixing bowl or the bowl of heavy-duty mixer or food processor, blend the flour, salt, the remaining 1 teaspoon of sugar, and the yeast mixture. Gradually add water, up to the remaining 1 cup, and mix until the dough forms a smooth ball that is not too sticky to handle. (If the dough ends up too sticky, add a little more Kamut flour.) Turn the dough onto a floured surface and knead briefly, until the dough is smooth and elastic.

3. Cut the dough in half and shape the halves into baguettes. Grease a baguette pan (available at kitchen stores) and place the loaves in the pan. Score the loaves down the middle (make a shallow cut- see the photo on page 217) cover with a dish towel, and let rise in a warm place about 30 minutes, or until doubled in bulk.
    
4. Meanwhile, preheat the oven to 450 degrees. Bake the baguettes for 15 minutes or until they have a hollow sound when tapped with a knife. If desired, brush the tops of the loaves with butter halfway through baking. For a softer crust, brush with butter when they have finished baking.
    
    
    
   -Adrian
   

Bavarian Pretzels

Photo and Recipe from The Food Nanny

 

Makes: 12 medium pretzels

Pretzel bites: (a couple of dozen)

Ingredients

• 1 tsp White sugar
• 4 tsp Red Star active dry yeast
• 1 ¾ Cups Warm water between 100-110 degrees
• 5 Cups white flour
• 1/2 Cup White sugar
• 1 ½ tsp Coarse Salt
• 1 tbsp Canola Oil
• 1 tbsp honey
• 1/4 to 1/2 Cup More warm water if needed
• 1/2 Cup Baking Soda
• 4 Cups Hot water (as hot as you can get it out of the tap) French Gray Salt as desired for sprinkling on the Pretzels.

Instructions

1. In a small bowl put 1 teaspoon sugar. Add the yeast and 1 ¾ cups warm water. Stir gently. Cover and let rise until foamy. About 10 minutes.

2. In a large bowl or the bowl of a heavy-duty mixer add:

   5 cups white Kamut, ½ cup sugar and 1 ½ teaspoons salt. Blend well. Add the yeast mixture, canola, and honey. Mix thoroughly. Add ¼ to ½ cup warm water to get the consistency of soft dough. Combine. Turn out onto lightly floured surface and Knead by hand or knead in the mixer for up to 7 minutes.

3. Put a little olive oil in a large bowl and place the kneaded dough into bowl. Cover with a dish towel and let rise 1 hour and 10 minutes.

4. Preheat the oven to 450 degrees. Push the dough out onto the counter and cut into 12 pieces. Roll each piece by hand about 20 inches long. Shape into a Pretzel. Set aside on the counter. Continue shaping the dough into Pretzels until you have 12 Pretzels.

5. Spray a baking sheet with oil. In a large bowl mix the hot water and soda together. Mix until dissolved. Immediately dunk each pretzel into the hot soda mixture. Place on greased baking sheet, sprinkle with French Gray Salt as desired. Place in the oven and bake for 8 minutes.

6. Serve right out of the oven or place on cooling rack to cool.

Easy Dipping Chocolate

Recipe and Photo Lauren's Latest

 
Ingredients:

8 oz semi sweet chocolate
14 oz sweetened condensed milk
2 tablespoons corn syrup or maple syrup
1/8 teaspoon salt
1/4 cup milk or more, as needed
1 teaspoon vanilla extract

Treats we like to dip:  
Strawberries, rice krispie treats, cinnamon bears, pretzels, bananas, brownies or cookies


Microwave Directions: place chocolate and sweetened condensed milk into the bottom of a microwave safe bowl. Microwave in 30 second bursts, stirring after each interval. Once the chocolate is mostly melted, keep stirring until its completely melted.

Whisk in corn syrup, salt and milk until you get the desired consistency you want. If using cold milk, you may want to microwave again for another 30 seconds to warm it up again. Finish by stirring in vanilla.

Serve in fondue pot on low to keep chocolate soft. 

-Adrian

 

Donna's Brownies

1 c. butter (2 sticks)
1/3 c. cocoa
2 c. sugar
4 eggs
1 1/2 c. flour
2 t. vanilla
1/4 t. salt

Mix all ingredients together. Pour into a greased 9x13 pan.  Bake at 350 for 25 minutes.

- Adrian Parkinson

Beatty's Chocolate Cake

Ingredients

Butter, for greasing the pans

1 3/4 cups all-purpose flour, plus more for pans

2 cups sugar

3/4 cups good cocoa powder

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon kosher salt

1 cup buttermilk, shaken

1/2 cup vegetable oil

2 extra-large eggs, at room temperature

1 teaspoon pure vanilla extract

1 cup freshly brewed hot coffee or Pero

Chocolate Buttercream Frosting, recipe follows

 

Chocolate Frosting:

6 ounces good semisweet chocolate (recommended: Callebaut)

1/2 pound (2 sticks) unsalted butter, at room temperature

1 extra-large egg yolk, at room temperature

1 teaspoon pure vanilla extract

1 1/4 cups sifted confectioners' sugar

1 tablespoon instant coffee powder

1. Preheat the oven to 350 degrees F. Butter two 8-inch x 2-inch round cake pans. Line with parchment paper, then butter and flour the pans.
2. Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pans and bake for 35 to 40 minutes, until a cake tester comes out clean. Cool in the pans for 30 minutes, then turn them out onto a cooling rack and cool completely.
3. Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake.

Chocolate Frosting:

1. Chop the chocolate and place it in a heat-proof bowl set over a pan of simmering water. Stir until just melted and set aside until cooled to room temperature.
2. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter on medium-high speed until light yellow and fluffy, about 3 minutes. Add the egg yolk and vanilla and continue beating for 3 minutes. Turn the mixer to low, gradually add the confectioners' sugar, then beat at medium speed, scraping down the bowl as necessary, until smooth and creamy. Dissolve the coffee powder in 2 teaspoons of the hottest tap water. On low speed, add the chocolate and coffee to the butter mixture and mix until blended. Don't whip! Spread immediately on the cooled cake. 

Recipe courtesy of Ina Garten

- Adrian

Pickled Jalapeños

Photo and recipe via Simply Scratch

Yield: 1 pint sized jar
Prep Time: 10 minutes
Cook Time: 10-15 minutes

Ingredients:

15-20 large jalapeños, sliced, stems discarded
2 garlic cloves, smashed and peeled
1 cup distilled white vinegar
1 cup filtered water
4 tablespoons sugar
2 tablespoons kosher salt

Directions:

In a medium sauce pan combine the garlic, water, vinegar, sugar and salt.
Heat to a boil, stirring to dissolve the sugar and salt. Once at a boil; add the sliced jalapenos pressing them so they are submerged under the pickling liquids. Remove the pot off of the heat and let them sit for 10-15 minutes.

Use tongs to transfer the jalapenos into a clean jar. Ladle the pickling juices over top until you've reached the top of the jar. Let cool at room temperature before securing a lid and popping them into the fridge.

I personally, would treat these as I would any opened jar of jalapenos. They should last a long while if kept refrigerated in the airtight jar.

Raspberry Peach Jam

Image and recipe via Taste of Home

Ingredients

• 2-2/3 cups finely chopped peeled peaches
• 1-1/2 cups crushed raspberries
• 3 cups sugar
• 1-1/2 teaspoons lemon juice

Directions

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam.
• Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

Chicken Enchiladas

Make crock pot chicken (I season with cumin, chili powder & minced onion & ranch powder.) when done, shred the chicken,

Combine 1 can cream of chicken soup, grated cheese, 1 small can diced green chilies, & about 8 oz sour cream (add a little milk if it's too thick). Take out about 1/3 of the mixture. Add the shredded chicken to the rest of the mixture.

Roll up the chicken & mixture in greased pan. Fill pan and top with mixture without chicken. Cover with foil. Bake at 350 for about an hour.

Slow Cooker Beef and Broccoli

Recipe and Photo via Creme De La Crumb

INGREDIENTS
1.5 pounds top round steak, thinly sliced and chopped into 2 inch pieces
1 cup beef broth
⅔ cup low sodium soy sauce
⅓ cup brown sugar
1 tablespoon sesame oil
1 tablespoon minced garlic
¼ teaspoon red chili flakes (optional)
4 cups broccoli florets
2 tablespoons cornstarch + 4 tablespoons cold water

INSTRUCTIONS
Grease the inside of a slow cooker. Add steak, beef broth, soy sauce, brown sugar, sesame oil, garlic, and chili flakes. Cover and cook on high for 2-3 hours or low 4-5 hours.

Minutes before serving, uncover the slow cooker. In a small bowl whisk corn starch and water until dissolved. Add to slow cooker and stir. Cover and allow to cook another 20-25 minutes.
Just before serving, place broccoli in a large tupperware, fill with ½ inch of water, and place the lid on in an off-set manner so that the container can vent. Microwave on high for 3 minutes. Drain, stir broccoli into slow cooker, and serve.

To make this as a freezer meal prepare all ingredients and toss in a freezer bag, except the cornstarch and water as well as the broccoli. Thaw in the fridge when ready to eat and cook as directed and then follow directions for cornstarch and water and broccoli.

Stroganoff

Ingredients
1-1/2 pounds boneless top round steak, thinly sliced
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup water
1 envelope onion soup mix
1/2 cup sour cream
Hot cooked noodles
Minced fresh parsley, optional

DirectionsIn a large skillet, stir-fry beef in oil until no longer pink. Stir in soup, water and onion soup mix. Reduce heat; cover and simmer for 20 minutes. Stir in sour cream; heat through (do not boil). Serve over noodles; garnish with parsley if desired.

If you are freezing, let mixture cool before you add the sour cream and place in freezer bag. When thawed, warm up on stove top and add sour cream.

Recipe via: Taste of Home

Baked Ziti

Recipe and photo Six Sister Stuff

Ingredients

1 pound dry ziti pasta (or really any kind of pasta would work- I actually used Penne pasta)
1 onion, chopped
1 pound lean ground beef (season with pepper, garlic powder, onion powder, and minced garlic)
2 (26 ounce) jars spaghetti sauce (I added a zucchini to my sauce just for more veggies!)
8 slices provolone cheese
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese

DIRECTIONS

Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 7-8 minutes; drain.

In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.

Preheat the oven to 350 degrees F (175 degrees C). Spray 2 8×8 inch pans with non-stick cooking spray. Layer as follows in each pan: 1/4 of the ziti, 1/4 of the sauce, 4 slices of Provolone cheese, 1/2 of sour cream, 1/4 of ziti, 1/4 mozzarella cheese and 1/4 of sauce mixture. Top with grated Parmesan cheese and remaining mozzarella cheese.

Bake covered for 30 minutes in the preheated oven, or until cheeses are melted.or if frozen cook 90 minutes to 2 hours

Sweet and Sour Chicken

3-4 chicken breasts

half a bottle of apricot jam

half a bottle of french dressing

packet of dry onion soup mix

 

Cook in crockpot 3-5 hours on low

Serve with a bag of stir fry and rice

Apple Cheddar Chicken Salad

Image and recipe via Lauren's Latest

Yield: 2 servings
Prep Time: 25 minutes
Cook Time: 0 minutes
Total Time: 25 minutes

Ingredients:

• 5 oz. baby spinach
• 1 large fuji apple
• 1/2 cup diced white cheddar cheese cubes (about 4 oz.)
• 1/4 cup chopped walnuts
• 1 lb. leftover grilled chicken tenders*
• 1 recipe garlic balsamic dressing or store bought variety

Directions:

1. Divide spinach between two large bowls. Wash apple, slice off the fruit and slice thinly into pieces. Arrange onto the spinach. Add on the cheese, walnuts and chicken and drizzle with dressing. Serve.
2. *If you have leftover grilled chicken from the night before, great! If not, you can cook 4-5 chicken tenders, sprinkled with salt, pepper and Mrs. Dash in some olive oil in a nonstick skillet until browned.

-Adrian

Fudgy Oat Brownies

Prep: 30 min.
Bake: 35 min. + cooling
Yield: 9x13 pan

Ingredients:

• 1-1/2 cups quick-cooking oats
• 3/4 cup all-purpose flour
• 3/4 cup packed brown sugar
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup butter, melted
• 1 package fudge brownie mix (13-inch x 9-inch pan size)

Frosting:

• 3 tablespoons butter
• 1-1/2 ounces unsweetened chocolate
• 2-1/4 cups confectioners' sugar
• 3 to 4 tablespoons hot water
• 1-1/2 teaspoons vanilla extract

Directions:

1. In a large bowl, combine the oats, flour, brown sugar, baking soda and salt. Stir in butter until combined. Press into an ungreased 13-in. x 9-in. baking pan. Bake at 350° for 10-11 minutes or until puffed and edges are lightly browned.

2. Meanwhile, prepare brownie mix according to package directions for cake-like brownies. Spread batter over crust. Bake 25-30 minutes longer or until a toothpick inserted near the center comes out clean.

3. For frosting, in a microwave-safe bowl, melt butter and chocolate; stir until smooth. Immediately stir in the confectioners' sugar, 2 tablespoons water and vanilla until smooth. Add remaining water; stir until smooth. Immediately spread over brownies. Cool on a wire rack until firm. Cut into bars. Yield: 3 dozen. 

Recipe Resource: Taste of Home 

-Adrian

Taco Sloppy Joes

Yield: 6 sloppy joes; about 4 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:

• 3 tablespoons olive oil
• 1 small yellow onion, diced
• 1 large clove garlic, finely minced
• 1 lb. ground turkey {I used 99% fat free}
• 1 15-oz. can tomato sauce {just the plain stuff}
• 1/2 cup water
• 1 small can mild diced green chiles
• 1/4 cup {which is 1 packet} mild taco seasoning
• 1/2 teaspoon cumin
• salt & pepper, to taste
• 1 can black beans, rinsed and drained
• 6-8 soft hamburger buns
• any desired toppings: grated cheddar cheese, lettuce, tomato, guacamole, onions, sour cream, salsa, etc.

Directions:

1. Heat olive oil in large skillet over medium heat. Sauté onion for 3-4 minutes or until they start to soften. Add in garlic and turkey. Break apart turkey as it browns. Once turkey is cooked through, stir in tomato sauce, water, green chiles, taco seasoning, cumin, salt and pepper. Bring to boil and then reduce to simmer. Cook half covered for 10 minutes. Stir in beans and cook another 2-3 minutes until heated through. Spoon mixture onto warm hamburger buns and top with any desired toppings. Serve immediately.

Photo and Recipe Resource: Lauren's Latest 

-Adrian