What's For Dinner

Creamy Shrimp Linguine

2012-02-01T01:00:00.000-08:00

Submitted by Ashley Turner

Ingredients:
8 oz linguine, uncooked
2 Tbsp. Italian Dressing
½ lb. uncooked deveined peeled med shrimp
3 cloves garlic, pressed
8 oz cream cheese
¾ cup chicken broth
½ cup grated Parmesan cheese
1 Tbsp. lemon pepper seasoning
1 tbsp. parsley

Directions:
Cook pasta according to directions on the box. Meanwhile, heat the dressing in a large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until the shrimp turns pink. Add the garlic for the last minute. Remove shrimp with a slotted spoon , place in a small bowl and set aside.

Add cream cheese and broth to the skillet; cook until the cream cheese is completely melted. Be sure to stir it frequently. Add the shrimp back to the pan and stir. While stirring, add the parmesan cheese, lemon pepper seasoning, and parsley.

Drain the pasta. Add it to the skillet; toss to coat it well. Transfer to a platter and serve .

A Pancake Supper!

2012-01-03T09:30:00.000-08:00

Shared by Aubrie Williams

· PUMPKIN PANCAKES:

· 1 cup all-purpose flour

· 1 tablespoon sugar

· 2 teaspoons baking powder

· 1/2 teaspoon salt

· 1/2 teaspoon ground cinnamon

· 2 eggs, separated

· 1 cup milk

· 1/2 cup cooked or canned pumpkin

· 2 tablespoons vegetable oil

1. Combine the dry ingredients in a bowl. In another bowl, whisk the egg yolks, milk, pumpkin and oil. Stir into dry ingredients just until moistened. In a mixing bowl, beat the egg whites until soft peaks form; fold into batter.

2. Pour batter by 1/4 cupfuls onto a hot greased griddle. Turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with butter and syrup.

Honey Mustard Chicken Pasta

2011-11-01T09:07:00.000-07:00

Written by Rachael Coe

My husband's favorite dish at a local restuarant is Honey Mustard Chicken. He has always wanted me to make at home so after much experimenting we finally came up with a recipe that he loves and if he could we would have it everyday.

Ingredients:

Olive Oil

2 - 3 Chicken Breasts

1/2 cup of honey

1 tsp of mustard

1/2 tsp of dill weed

5 - 6 strips of Turkey Bacon, cooked and crumbled

Angel Hair Pasta

1/2 cup of Monterey Jack Cheese

Directions:

Combine your honey, mustard and dill weed in a small bowl.

Saute your chicken breasts in a little bit of olive oil.

Brush a small amount of your honey mustard on both sides of your chicken. Once cooked, let cool for just a moment and then cube.

Cook your pasta according to the instructions. Drain your pasta, return to pan and combine with the chicken, bacon, and remaining honey mustard. Make sure it is heated through. Add cheese and serve.

Lemon Butter Roast Chicken and Twice Baked Potatoes

2011-10-03T18:16:00.000-07:00

Submitted by Rachael Coe

This delicious meal is perfect for Sunday dinner or for special guests. Our family adds rolls and steamed broccoli for a well rounded meal.

Lemon Butter Roast Chicken

Ingredients

1 broiler/fryer chicken (2-1/2 to 3 pounds), cut up

1/2 cup butter, cubed

1/3 cup lemon juice

2 teaspoons salt

1 teaspoon pepper

1 teaspoon brown sugar

1/2 teaspoon dried rosemary, crushed

1/8 teaspoon ground nutmeg

Directions

Place chicken in an ungreased 13-in. x 9-in. baking dish.

Combine the remaining ingredients in a small saucepan; bring to a boil.

Remove from the heat and pour over chicken.

Bake, uncovered, at 325° for 1-1/2 hours or until juices run clear, basting occasionally.

Twice Baked Potatoes

Ingredients

5 - 6 potatoes

Olive Oil

Salt

1/4 cup of butter

1/2 cup of sour cream

1/2 cup of sharp cheddar cheese

1/2 tsp dill weed

1/2 oregano

1/2 tsp chives

1/4 cup of bacon (optional)

Directions

Several hours before dinner, preheat oven to 350°. Scrub potatoes, rub on olive oil and sprinkle on salt. (This makes the skin of your potato crispy.) Bake for an hour or until done. Let cool. (Make sure your potato is cool or it will crumble when you take out the potato.)

Once your potato is cool slice off the top skin of your potato. Carefully scoop out your potato filling making sure to not rip the skin of your potato.

Place the inside of your potato into a bowl along with the remaining of your ingredients except a small amount of bacon and cheese. Mash together and then place back inside your potato.

Sprinkle cheese and bacon on top of your filling. Bake in oven at 350° for 20 - 30 minutes or until your cheese is melted and potato is heated.

Healthy Pull-Apart Chicken and Ranch Garden Fresh Veggies

2011-09-01T12:22:00.000-07:00

Submitted by Rachael Coe

With school back in season and everyone rushing to one event after another, there is little time left to cook great healthy meals. One of my favorite appliances in my kitchen is my slow cooker, because I can have healthy meals for my family in just a matter of minutes. This month's recipe will require only ten minutes of your time to prepare and is healthy and delicious!

Pull Apart Chicken

(this recipe serves four so you may want to double it if you have a larger family)

Ingredients:
3/4 lb. boneless, skinless chicken breast (2 to 3 large)
1/2 cup water
1 tsp. vinegar
1/2 tsp. onion powder
1 tsp minced garlic
1 tsp. Italian Seasoning
1 tsp. sugars
1/2 tsp. celery salt
4 hamburger buns

Directions:

Well ahead of preparation time, place the chicken and the rest of the ingredients (except the hamburger buns of course!) in the slow cooker. Cover and cook on low for 8 to 10 hours. During the last 2 hours of cooking, use a fork to break apart the chicken into strands. The longer it cooks, the easier it is to shred the meat apart.

Spoon over hamburger buns and serve. (We have also served this over rice or in a tortilla shell - both are delicious.)

Ranch Garden Fresh Vegetables

Ingredients:
1 large zucchini (quartered)
1 small squash (sliced)
1 cup cherry tomatoes (halved)
1/4 cup Olive Oil
1 tsp ranch seasoning
1/2 tsp dill weed

Directions

Place your olive oil, zucchini, and squash in a frying pan on medium heat. Add ranch and dill weed. Cook until veggies are tender. Add your cherry tomatoes and cook just until all is heated. Serve and enjoy!

My Mom’s Secret Spaghetti Sauce

2011-06-02T06:45:00.000-07:00

Written by Rachael Coe
(recipe by Lorraine Williams)

As children, our favorite food was my mom's spaghetti dinner. It was the best ever and now that many of us have our own families we have begun carrying on the spaghetti memories with this "secret" recipe. I always use my crock pot for this recipe because the longer you let this sauce simmer - the better it tastes! It is a fast and easy start in the morning and will be ready when you get home at night.

Ingredients:

1 pound Hamburger Meat

4 Cans of Spaghetti Sauce (I love the Chunky Vegetable but you can use any kind)

1 Can of Diced Tomatoes (these can be your favorite kinds or your specially canned ones)

1 tsp Basil

1 tsp Dill Weed

1 tsp Cilantro

2 tsp Garlic Powder

1/3 cup of brown sugar or grated zucchini (this takes out the tartness of the sauce and makes it
sweet)

Directions:

Brown your hamburger meat and drain the fat.

Add your spaghetti sauce.

Add your seasonings (you can always feel free to add more than the recipe. I always do :-))

Add your brown sugar or zucchini. (I prefer grated zucchini because of the added nutrients but if I don't have it on hand - I add brown sugar.)

Blend it all together and simmer in your crock pot for 4 - 6 hours on high or 8 - 10 hours on low. While it is not a secret anymore, this yummy sauce is now a hit with my children and will continue to be a favorite for years to come.

Roasted Tomatoes, Artichokes and Basil Salmon

2011-05-03T20:49:00.000-07:00

Written by Hannah Banner

Salmon is not only something delicious to add to your diet but also very healthy. This is my version of seared salmon with sweet tomatoes and mild artichokes. The basil gives it a very fresh light taste as well as a dose of beautiful color.

Makes 6 servings

Roasted Tomatoes, Artichokes and Basil

6 roma tomatoes chopped

2 tablespoons brown sugar

3/4 teaspoon salt

1/2 teaspoon black pepper

1/3 cup extra-virgin olive oil

2 garlic cloves, finely chopped

1 small jar artichoke hearts chopped

10 fresh basil leaves

1 cup olives (optional)

2 teaspoons fresh lemon zest, removed in strips with a vegetable peeler and finely minced

2 tablespoons fresh lemon juice

Heat oil in a 9- to 10-inch heavy skillet over moderate heat until hot but not smoking, then cook garlic, stirring occasionally, until pale golden, 1 to 2 minutes.

Add tomatoes and artichoke hearts. Stir in basil leaves, brown sugar, salt, pepper, lemon and lemon zest. Let simmer.

From there prepare couscous according to package instructions. Remove from heat and let stand, covered, 10 minutes, then stir in 2 1/2 tablespoons olive oil. Season with salt.

For salmon

6 pieces wild salmon fillet with skin (preferably center cut) I used steaks

1 teaspoon olive oil

1/2 teaspoon salt

1 box couscous prepared

Roast salmon while couscous stands:

Preheat oven to 500 degrees.

On your stove top heat a skillet over medium high, heat a few tablespoons oil until sizzling. Salt and pepper both sides of salmon and sear on both sides for 2 to 3 minutes.

Transfer salmon to preheated oven for 6 to 8 minutes or until heated through. Remove from oven and drizzle with olive oil and sprinkle with salt.

Divide couscous among 6 plates. Lift salmon flesh from skin with a slotted spatula and transfer a fillet to each bed of couscous. Top with the warm tomato mixture and garnish with basil leaves.

Chicken Broccoli Braid

2011-04-01T08:40:00.000-07:00

Written By Ashley Turner

Ingredients:

2 cups cooked chicken, chopped
1 cup broccoli, chopped
1/2 cup red bell pepper, chopped
1 garlic clove, pressed
1 cup sharp cheddar cheese, shredded
1/2 cup mayonnaise
1 Tbs Dill
2 tsp onion powder
1/4 tsp. salt
1/2 tsp pepper
2 pkgs. (8oz. each) refrigerated crescent rolls
1 egg white, lightly beaten

Directions:

Preheat oven to 375F.

Combine Chicken, Broccoli, red bell Peppers, pressed garlic, cheese, mayonnaise, dill, onion powder, pepper and salt in a bowl and mix well. Set aside.

Unroll packages of crescent dough but do not separate. Arrange dough long ways on a cookie sheet. Press the dough to seal perforations. Cut dough into strips 1 1/2 inches apart, 3 inches deep using a pizza cutter (there will be 6 inches in the center for the filling).

Spread filling evenly over middle of dough. To braid, lift strips of dough across mixture to meet in center. Continue alternating strips to form a braid. Tuck ends under to seal at end of the braid. Brush egg white over dough using pastry brush. Bake 25-28 minutes or until deep golden brown.

Enjoy!

Chicken Tomato Basil Pizza with Philadelphia Cooking Crème

2011-03-01T04:00:00.000-08:00

Submitted by Aubrie Williams

Ingredients:

*Pizza dough (I used homemade but store-bought will work)
*1/3 cup Original Flavor or Savory Garlic Philadelphia Cooking Crème
*1/2 cup cooked chicken chunks
*1 small tomato, thinly sliced
*1/4 green pepper, julienned
*1/2 cup mozzarella cheese
*Dash of basil

Directions:

I rolled out my dough and topped with about a third of a cup of Cooking Crème.

Then I topped with the chicken, tomato, green pepper, and cheese. A sprinkle of basil is the perfect thing to top it off.

After baking for about twenty five minutes at 350 degrees, it looked like this:

This pizza was a huge hit in my home. Even my one year old daughter loved it. She wolfed down an entire piece all by herself.

Enjoy!

Finger Lickin Chicken Right in Your Own Kitchen!

2011-02-01T14:00:00.000-08:00

By Ashley Turner

For those of you who love a good fried chicken, you might like to try our family favorite.

Ingredients:

7 - 8 pieces of chicken thighs or legs

2 tsp. salt

½ Tb. Garlic powder

½ Tb. pepper

3 eggs

Dash of milk

Dash of hot sauce

2 cups of self rising flour or regular flour

1 tsp salt

1 Tb. Baking powder

Instructions:

Heat frying oil in pan or deep fryer.
Take the skin off pieces of chicken thighs or legs.
Mix 2 tsp. salt, ½ Tab. Garlic powder, ½ Tab. pepper
Coat chicken with the spices
Put eggs, a dash of milk, and a dash of hot sauce (enough to make the egg mixture look orange) in a bowl and beat till well combined.
In a plastic bag, put 2 cups of self rising flour. If you don't have self-rising flour, use 2 cups flour, 1 tsp salt and 1 Tab. Baking powder
Dip the chicken in the egg mixture then put in the bag with the flour.
Shake the bag
Remove chicken and place in the hot oil
Fry approx. 20 min or until it is 160 temp and fluids run clear.
Fry as many as your pan will hold.

Pair this meal with a good salad and a steamed vegetable and you have wonderful dinner for the family!

Parmesan Chicken Topped With Bruschetta

2010-12-04T11:56:00.000-08:00

Submitted by Ashley Turner

3 chicken breasts

1 cup Italian dressing

1 cup flour

2 Tbs Italian seasoning

2 Tbs garlic powder

1/2 tsp salt

1/2 tsp pepper

3 Tbs graded Parmesan cheese

2 Tbs olive oil

2 roma tomatoes

1/2 onion

2 Tbs fresh basil

1 Tbs shredded Parmesan cheese

1 pressed garlic clove

Place chicken breasts and Italian dressing in a plastic bag to marinade.

After you have marinated your chicken, combine the flour, Italian seasoning, garlic powder, pepper, salt, and parmesan cheese in a bowl and mix well.

Remove the chicken from the marinade and roll it in the flour mixture. Be sure to coat all of the chicken.

Place the olive oil in a pan on med-high heat. When the oil is hot, place the floured chicken in the pan to brown both sides.

While the chicken is cooking you can make your bruschetta. Chop the tomatoes and place into bowl. Dice the onions into small pieces and add to the tomatoes. Add your basil, pressed garlic clove, and Parmesean cheese and toss.

Set the bruschetta aside. Heat oven to 450 degrees.

Once the chicken is cooked to 160 degrees or the fluids run clear, place it on an oven safe platter. Then spoon the bruschetta on top of the chicken and place in the oven to melt . It will take approximately 15 min.

Another way to make this meal on a budget is to use spaghetti sauce instead of the bruschetta. I will often make it with the spaghetti sauce and serve over noodles. To do this you just cool the noodles while the chicken is cooking and remove the step where you make the bruschetta.

Breakfast, Lunch, and Dinner with Your Cast Iron Skillet

2010-11-01T18:00:00.000-07:00

Written by Aubrie Williams

In August, I shared with our blog readers on the Back to Basics column, my favorite piece of kitchen equipment, the cast iron skillet. I explained how to season it and care for it properly in order to enjoy it longer. Since that article, I’ve used my skillet four to five times a week on several different meals from breakfast to lunch to dinner.

This month, I’d love to share with you some simple recipes for using your skillet all day long.

Breakfast: Cheesy-Bacon Scrambled Eggs

Ingredients
3 Slices of bacon (I used turkey bacon)
½ green bell pepper chopped finely
¼ cup onion chopped finely
4 eggs
½ cup shredded cheddar cheese
Salt and pepper to taste

Directions
Over medium heat, cook bacon in cast iron skillet until brown and crispy (about 5-7minutes). Remove from skillet and chop into small pieces. Add green pepper and onion to skillet and cook till lightly browned and soft (about 5-7 minutes). Remove from skillet. In small dish, whisk eggs till fluffy. Pour into hot skillet. Add bacon and green pepper mixture. Continue moving the eggs in the pan with a non-metal spatula, scraping the bottom until almost all the moisture is gone. Sprinkle cheese over the top of the eggs and continue to cook one more minute until cheese is melted. Sprinkle with salt and pepper. Serve warm with toast.

Lunch: Steak Fajitas

Ingredients
1 tbsp. Olive oil
1 Large round steak, sliced thinly
½ green bell pepper, julienned
½ small onion sliced thinly
1 package of fajita seasoning
Cheddar Cheese
Sour cream
Tortilla Shells, warmed

Directions

Heat oil in skillet over medium-high. Add steak, pepper, onions and seasoning. Continue turning and cook till steak is no longer pink and green pepper is soft (about 10-15 minutes). Fill tortilla shells with mixture and fold in half. Serve with cheese and sour cream.

Dinner: Country Fried Chicken

Ingredients
2 cups oil*
5 Chicken legs
1 egg
¼ cup of milk
1 cup of flour
1 tsp garlic powder
1 tsp paprika
2 tsp salt
2 tsp pepper

Directions

Begin by heating oil in cast iron skillet over medium. (*You may need more or less oil depending on the dimensions of your skillet. Use enough oil so that it comes at least one inch up the side of the skillet.) Oil is hot enough when you can throw flour in it and it sizzles. Whisk egg and milk into small shallow bowl. Mix flour and seasoning together in Ziploc bag. Dip chicken in egg mixture and toss to coat in flour mixture. Add to skillet. When flour is browned on one side, turn over. Chicken is done when you can slice to the bone and the juices run clear. Serve with potatoes, vegetable, and biscuits.

And there you have an entire day’s menu using a cast iron skillet! Enhance this menu with some great sides including buttered toast , fried zucchini, and cornbread, all cooked in… what else… your trusty cast iron skillet. Enjoy!

Wonderful Autumn Meal

2010-10-01T07:00:00.000-07:00

Written by Lauren Shaffer

I don't know where you live, but here in North Dakota, Autumn arrived EARLY. At first I was somewhat irritated, but now I'm embracing it completely! I'm ready for cozy warm fires, comfy sweaters, the aroma of baked goods, and everything else that this cozy season entails. The crisp Autumn air has definitely put us in the mood for warm food, I've made two types of chili in the past week if that tells ya anything! In fact, I'm about to share with you a delicious Bean chili recipe, that will make you learn to love beans. This is the recipe of our dear family friend, Mike Coachman and I want to thank him for allowing me to share it on the blog. The recipe given here will feed an army but feel free to half the recipe if need be. Otherwise, just plan to invite a lot of people over for a great comfort food supper! This chili is the perfect blend of sweet and spicy, I hope you'll enjoy! Feel free to freeze the leftovers in batches.

Coachman’s Bean Chili

2 cans Bush's Baked Beans

2 cans Great Northern beans (no juice)

2 cans Lima beans (or I substituted Canellini beans - no juice)

2 cans Butter beans (no juice)

2 cans Kidney beans -with juice

4 cans Pinto beans with jalepeno (I used pinto beans and sauteed 10 fresh jalepenos)

1 can Hot Chili beans

1 12oz can Tomato Paste

1 lg Onion, diced

2lbs hamburger, or ground turkey (venison works too)

1 pkg Kielbasa sausage, chopped

2 cups brown sugar, to taste

1 tsp cinnamon

2 tsp Chili Powder, to taste

Red Pepper Flakes, to taste

Cayenne pepper (optional)

*Sriracha Hot Chili Sauce - special ingredient, use it to your liking.

* Brown meat and onions in a LARGE pot. Add all the beans. Stir in tomato paste and spices. Mix well. Slow cook for 4 hours or more, stirring occasionally (at least every hour). Better if allowed to set overnight, as the flavors will unite for an even better chili!

Now that you have the recipe for an amazing chili, you MUST have the perfect cornbread muffin to accompany it. I mean, you can't have peanut butter without jelly, nor can you have salt without pepper. As is with chili, you cannot have it without an amazing cornbread muffin!

Fabulous Southern Corn Bread Muffins

1 1/2 cup- Corn Meal (yellow is best)

1 cup- white flour (unbleached, do not use self-rising)

1/4 tsp baking powder

1/4 tsp baking soda

1/4 cup Sugar

1/2 tsp salt

1 cup Buttermilk - the secret ingredient!!!

1 egg

1/4 cup vegetable oil

2 tbs honey

Yields: 12 muffins (feel free to double the batch)

Mix wet ingredients, sift dry and add to wet mixture only until moistened. Let mixture sit for 5 min. Heat oven to 400, grease muffin pan and bake muffins for 15 min or until tops are golden brown.

*NOTE: I made a double batch and added chopped jalapenos and grated cheese to 12 of my muffins. It makes for a delicious twist to an already perfect muffin. Be creative and try adding chopped bacon, minced green onions, fresh herbs, etc.

P.S. - I've HEARD that including a whole potato (peeled of course) in the chili, helps for any....umm....side affects caused from this many beans. I did try it, and it worked for some, but not others. haha!

Summer Seafood Salad

2010-09-01T18:00:00.000-07:00

written by Lauren Shaffer

I've made Summer meals very similar to this one, but none exactly like this. I found this recipe while perusing the Pioneer Woman's website. I have to say that it is my top favorite recipe right now and I've made it TWICE in TWO days!!! Now, if that doesn't scream LOVE, I don't know what does! There's NOTHING like eating food that is in season, fresh from the garden. My hubby and I are definite seafood fans, so this recipe earns big points with us! I think you would like it too!

Ingredients

2 Tablespoons Butter

2 Tablespoons Olive Oil

4 cloves Garlic, Minced

12 whole Jumbo Shrimp, Peeled, Deveined, Tails Left On -or whatever meat you decide to use.

2 whole Zucchini, Sliced On A Slight Diagonal

2 ears Corn, Kernels Sliced Off

½ cups Grape Tomatoes, Sliced In Half Lengthwise

Jalapenos- I used pickled jalapenos, which are completely optional -I LOVE spicy food, add them to your liking.

Salt And Freshly Ground Pepper, To Taste -I also used Italian seasoning and the secret ingredients - cayenne pepper & crushed red pepper to spice things up!! (yes, in addition to the jalapenos -did I mention that I LOVE spicy food? ha!)

Chopped Fresh Herbs, If Desired - this is a MUST and makes all the difference. I used Fresh Basil, Oregano, Chives & Cilantro.

Preparation Instructions

Heat 1 tablespoon butter and 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic. When oil/butter is hot, add shrimp and cook for 3 minutes. Remove to a plate. Do not clean skillet.

Add the rest of the butter and oil and heat over medium heat. Add zucchini slices in a single layer and cook for one minute, tossing once. Scoot the zucchini to the edges of the pan, then add corn kernels to the middle of the pan. Cook for one minute. Add grape tomatoes, salt, and pepper, and toss around, then add shrimp. Cook for an additional 30 seconds, then remove from heat.

Hint: It's even better the next day-it allows the flavors to unite perfectly!

Serve on a lovely platter and garnish with some of the fresh herbs. As difficult as it will be, try not to eat the entire meal as a single helping, this should serve 4. In our house, it serves 2. :-)

Chicken Chile Verde Burritos

2010-08-07T19:35:00.000-07:00

written by Rachael Coe

This hearty main dish is not only healthy and easy to make but it has now become a family favorite. It is easy to change a few ingredients around to make it to best suit your family’s taste.

1 pound of boneless, skinless chicken breasts or leftover turkey

4 oz of diced green chilies

8 oz of sour cream

1 tsp. garlic (crushed or powdered)

1 tsp. dill weed

1 tsp. basil

3 oz of creamed corn (you can also use 3 oz. of olives in place of the corn)

1/2 cup cheese (you can use mozzarella or really any kind that your family loves the best)

3 cups of cooked rice

Tortilla shells

Place the chicken and the rest of the ingredients (except your rice and tortillas) in your slow cooker. Cover and cook on low for 8 hours. You can also cook this on high for 5 hours.

Warm your tortilla shells. Add your rice to the center of the tortilla. Place your chicken mixture on top of the rice and roll your tortilla.

Add a salad and you have dinner while only having spent about 15 minutes in the kitchen!

Chicken Alfredo Pizza

2010-07-01T08:58:00.000-07:00

An original recipe from the kitchen of Ashley Turner

Pizza Dough:
1 Package Active dry yeast
1 cup warm water
1 teaspoon sugar
1 teaspoon salt
2 tablespoons oil

Dissolve yeast in warm water. Stir in remaining ingredients, Beat vigorously by hand. Let rise 15-20 min.

* Preheat oven to 425
* Roll out dough to fit pan
* Bake in oven approx 8-10 min

Other ingredients:
½ cup Alfredo sauce
2 cups mozzarella cheese
2 roma tomatoes
2 Tbs cut fresh Basil
½ to 1 grilled chicken breast (cut into small chunks)
¼ of a chopped onion
Dash of garlic salt

* Spread the Alfredo Sauce over the pizza evenly; spread 1½ cup cheese over pizza. Slice tomatoes thinly, add to pizza, cut basil in to thin strips then add on top of the tomatoes. Add chicken and onions. Sprinkle with some garlic salt then top with remaining cheese

* Bake at 425 for 20-25 min or until nice and golden in spots on top
* Additional tips...
    1. You can substitute the Alfredo Sauce for olive oil and a pressed garlic clove.
    2. Use remaining jar of Alfredo Sauce for tomorrow night’s dinner
    3. I made grilled chicken the night before and just made a little bit extra for this pizza.
    4. Serve with a nice fresh veggie salad to give it a real restaurant feel.

Enjoy this family favorite!

Braised Chicken Thighs and Legs with Tomato

2010-06-02T12:57:00.000-07:00

Submitted By Karen Banner

This is an excellent meal…quick, easy, economical, and ever so different! When people think of an Indian dish, most think of curry. Not in this case. These recipes bring out other popular Indian spices such as cumin, cinnamon, coriander, and caraway. Are your taste buds ready for a different and pleasant surprise? Don’t be afraid to give this one a whirl!

Flavor in a pan: Braised Chicken Thighs and Legs with Tomato

Ingredients

· 4 tablespoons oil

· 6 chicken thighs

· 6 chicken legs

· Kosher salt

· 1 teaspoon whole cumin seeds

· 2 teaspoons chili flakes

· 1 large white onion, peeled, halved and thinly sliced

· 1 large ginger knob, peeled and grated

· 6 garlic cloves, peeled and halved lengthwise

· 1 (28-ounce) can whole, peeled tomatoes

· 2 cinnamon sticks

· 4 fresh or dried bay leaves

· Water, as needed

Directions

Heat the canola oil in a large skillet over high heat. Arrange the chicken thighs and legs on a tray in a single layer and season them with salt, to taste. Turn the pieces on their other side and season again. When the oil begins to smoke lightly, carefully add the chicken to the oil. Do not overcrowd the pan. Resist the temptation to move or turn the pieces. Allow them to brown on their first side, about 3 to 5 minutes. Use metal tongs to turn the chicken pieces to sear their second side, about 3 to 5 minutes. Transfer the chicken to a tray and set it aside.

In the same skillet, add the cumin seeds and chili flakes, stirring rapidly to give them a quick toast, about 10 to 15 seconds. Add the onions, ginger and garlic and stir to combine. Season the ingredients with salt, to taste, then add the tomatoes, cinnamon, and bay leaves. Allow the mixture to cook and all the flavors to come together, about 10 minutes.

Add the chicken back to the pan, keep the heat low and continue cooking until the chicken is cooked through, 30 to 45 minutes. (Chef's note: If the sauce becomes overly thick or begins to stick to the bottom of the skillet, feel free to add some water, about 1/2 cup at a time.)

When the chicken is cooked through, remove and discard the cinnamon sticks and bay leaves. Taste for seasoning and transfer to a serving bowl. Serve alongside the braised cabbage, if desired.

Naan

Ingredients

· 2 cups bread or whole-wheat or all-purpose flour, plus extra for kneading and rolling

· 1/2 to 3/4 teaspoon kosher salt

· 1 1/4 teaspoons active dry yeast

· 2 tablespoons melted unsalted butter, slightly cooled, plus 2 teaspoons

· 3/4 cup whole milk yogurt

· 1 tablespoon warm water

· Canola oil, as needed

Directions

Put the chapati flour into a large bowl and add the salt and the yeast. Use your fingers to mix and blend the dry ingredients. In a separate bowl, combine 2 tablespoons of the melted butter, the yogurt and warm water. In the bowl of an electric mixer fitted with the hook attachment or, alternatively, with your hands, combine all of the ingredients. Knead the dough with the mixer on low speed until it becomes smooth, 8 to 10 minutes. Again, alternatively, knead the dough on a lightly floured flat surface.

Pour the remaining 2 teaspoons of melted butter into a bowl large enough to hold the dough. Coat the sides and bottom of the bowl with the butter and put the dough in the center. Cover the bowl with a kitchen towel and keep it in a warm place. Allow the dough to rise for 1 to 1 1/2 hours.

Preheat the oven to 500 degrees F.

Using a pastry brush, lightly grease 2 baking sheets with some canola oil. Slide the baking sheets into the center of the oven for a few minutes. (Chef's Note: Be careful to not leave the baking sheets in the oven for too long, otherwise you'll risk the oil getting too hot and smoky.)

Gently roll the dough into a 9-inch circle on a lightly floured surface so it is about 1/4 to 1/2-inch thick. Cut the disk into quarters. Roll each quarter to 1/8-inch in thickness and still be able to fit 2 on a baking sheet.

When all the ovals are rolled, brush off any excess flour. Remove the baking sheets from the oven and arrange the naan in a single layer, 2 pieces per pan. Bake until they are light brown and puffy, about 5 minutes. Remove the baking sheets from the oven and transfer the naan to a serving platter lined with kitchen towels to keep them warm.

Braised Cabbage

Ingredients

· 2 tablespoons unsalted butter, plus 1/2 stick

· 2 teaspoons whole cumin seeds

· 2 teaspoons whole caraway seeds

· 2 teaspoons whole coriander seeds

· 2 small heads savoy cabbage, cored, leaves thinly sliced

· 1 tablespoon kosher salt, plus more for seasoning

· 1 poblano pepper or other green pepper, washed and cut into thin rounds, including seeds

· 2 tablespoons red wine vinegar

· 4 oranges, juiced

· 4 tablespoons finely chopped cilantro leaves

Directions

In a large saute pan, melt 2 tablespoons butter over medium heat. Add the cumin, caraway and coriander seeds and toast them slightly for 30 seconds. Do not let them brown.

Immediately add half of the cabbage and season with the salt. Toss and stir to wilt and to combine with the spices. Add the remaining cabbage and if necessary, reseason with salt and allow it to continue wilting. Stir in the pepper, toss and cook over medium heat, stirring from time to time, about 10 to 15 minutes. Taste for seasoning.

Stir in the vinegar and orange juice and toss to blend. Taste for seasoning.

Lower the heat and add the cilantro. Stir to combine and remove the pan from the heat. Arrange it on a serving platter and serve.

Beef and Broccoli with Orange Cream Fruit Salad

2010-04-02T18:00:00.000-07:00

We would like to introduce a Guest Contributor to you this month. Donna Alquist is our Pastor's sister. Donna lives in Tucson, Arizona and has always been a blessing to our Pastor and his family. Because you have been a blessing to our faithful Pastor, you are a blessing to us as well.

Orange Cream Fruit Salad

Ingredients:

1 (3.5 ounce) package instant vanilla pudding mix
1 1/2 cups milk
1/3 cup frozen orange juice concentrate, thawed
3/4 cup sour cream
1 (20 ounce) can pineapple tidbits, drained
1 (15 ounce) can sliced peaches, drained
1 (11 ounce) can mandarin orange segments
2 bananas, sliced
1 apple - peeled, cored and sliced

Directions

1. In a medium mixing bowl, combine pudding mix, milk, and orange juice concentrate. Beat with an electric mixer on medium speed for 2 minutes. Mix in sour cream.

2. In a large salad bowl, combine fruits. Gently mix in orange dressing. Cover, and refrigerate for 2 hours.

2010-04-02T17:59:00.000-07:00

Recipe By Rachael Coe

Beef and Broccoli

Ingredients:

3 tablespoons cornstarch, divided
1/2 cup water, plus 2 tablespoons water, divided
1/2 teaspoon garlic powder
1 lb boneless round or chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
4 c. rice, cooked

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss.

In a large skillet over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.

Stir-fry broccoli and onion in remaining oil for 4-5 minutes. Return beef to pan.

Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan. Cook and stir for 2 minutes. Serve over rice.

Corn Moussaka

2010-03-01T20:00:00.000-08:00

Here is an easy and quick supper for the family. It has wonderful flavor and can be paired with a simple vegetable or salad and you have a tasty meal for the family dinner hour. Try it! You're sure to like it!

Corn Moussaka

To feed a family of 6

17 oz. cans (3-3 1/2 cups) whole kernel corn drained

2 ½ -3 lbs of ground beef or turkey

2 tab. Whole wheat flour

2 8 oz. cans tomato sauce

1 tsp. garlic salt

½ heaping tsp. cinnamon
4 eggs, slightly beaten
3 cups cream style cottage cheese with chives, drained.
If cottage cheese with chives is not available in your area, you may use 2 % cottage cheese and dice 1 tablespoon fresh chives into your mixture.

½ cup grated Parmesan cheese

2 cups shredded Mozzarella cheese

Spread corn in an ungreased 9X13 glass baking dish. Brown ground beef or turkey and drain. Add flour and cook…stir for 1 minute. Stir in tomato sauce, garlic salt and cinnamon. Pour over corn in dish. Bake at 350 degrees for 15 minutes.

Meanwhile: combine eggs and cottage cheese, then spread over meat mixture.

Top with Parmesan and Mozzarella cheese. Bake 15 minutes more.

Let set for 10 minutes before serving. Enjoy!

Potato/Leek Soup

2010-02-02T17:59:00.000-08:00

Looking for something new and yummy to warm you up and fill that spot that only comfort food can reach?

This unusual soup offers a yummy new taste and is easy and delicious. Give it a try!

Potato/Leek Soup

(Vichysoisse French Blended Soup)

8 medium Yukon potatoes, peeled and diced

3 leeks (use only the white and light green parts)

-Slice leeks in half and rinse well, pulling apart the layers because sand can get into the folds.

6 cups chicken broth

Salt and pepper to your taste (more is better for me)

In a large pot, sauté diced leeks in 3 tab. Olive oil and ¼ tsp salt, until slightly translucent and tender.

Add all potatoes to the leeks—stir together.

Add chicken broth, salt and pepper to your taste.

Bring to a boil and then turn down heat. Leave lid on and cook till tender.

Set to the side. In batches, pour a half a blender full of the soup mixture

Into the blender jar and blend till smooth. Do the whole pot this way…a half a blender full at a time.

Garnish with a bit of pepper and cilantro and enjoy this smooth and satisfying soup!

Picante Chicken

2010-01-02T06:00:00.000-08:00

Looking for a quick, tasty, flavor-filled dinner tonight? Here is a yummy entrée that I received from a Pastor's wife and friend from Bullhead City, Arizona. We tried it and it's a keeper!

Picante Chicken

Sent by Sally Johnson

4 boneless, skinless chicken breast halves

1 ½ cups mild picante sauce (you can add more fire by using a hotter picante if you'd like)

3 tab. Brown sugar

1 tab. Prepared mustard

Lay the chicken in a greased 9X9 baking dish.

Combine all the other ingredients and pour over the chicken.

Bake uncovered at 400 degrees for 30 minutes or until the juices run clear.

Pair with a hot vegetable and a side salad and serve over your favorite hot rice. I prefer a mix of brown and wild rice.

You're ready to eat in 30 minutes! Enjoy!

Let’s Go Asian Tonight!

2009-12-01T18:45:00.000-08:00

Want healthy and Asian too? Try this easy, delicious and bold recipe.

Asian Shrimp

(chicken may be substituted for shrimp)

Ahead of time prepare your favorite linguine or rice.

In 2 tab. Olive oil, over medium heat, sauté 1 diced small onion and crush 4-5 cloves garlic. Saute' together 1-2 minutes

Add 14 ounces – 1 lb. of large cooked (peeled and deveined) shrimp – thawed. Stir and sauté together for another 2-3 minutes.

Add 1 heaping tab. Of Chili Garlic Sauce (Tuong OT Toi Viet-Nam) Available in the ethnic food aisle at Target or other Asian store

Note: If you like your nose to run and a little bite to your food, add another tablespoon of the chili garlic sauce.

Next add: 1 medium zucchini squash, diced or chunked in bite size pieces.

1 yellow squash diced or chunked in bite size pieces

Salt and pepper to your taste

1 tsp Italian seasoning

Stir and sauté 5 min. more or until squash is tender. Leave pan lid cocked and not on tightly.

Add 1 large handful of diced fresh cilantro

2 large handfuls fresh spinach

Put lid on pan and steam for 2-3 min.

Remove lid and poor mixture over linguine or rice.

Add a salad and enjoy this healthy meal with pa-ZANG!

Serves 5-6

Thai Lettuce Wraps

2009-10-05T09:28:00.000-07:00

My dear friend, Genie Sickmeyer, shared this great recipe with me this summer and it has quickly turned into a family favorite. It’s healthy and appetizing too! There are many variations to the theme here so feel free to exchange one item for another, according to your family’s tastes. Here is what our family loves.

To feed 5-6 people:

Step 1: Marinate 4 boneless chicken breasts over night or all day in Zesty Italian salad dressing. (I have also found another great option to use here. You can buy already seasoned Greek or Cajun chicken breasts and just grill them. They too, add a wonderful flavor to these yummy wraps!) When ready to start the meal, you will grill the marinated chicken breasts on your grill and slice them in strips before serving.

Ahead of time: Wash and drain dry, 1 pkg. whole leaf romaine lettuce. (or more depending on the amount you are feeding.)

Dice or chop one bunch fresh cilantro.
1 ½ cups shredded carrots (I love to put baby carrots through my Salad Shooter for this part.)
¾ cup salted peanuts (optional)
1 can drained water chestnuts (optional)
1-2 cups mung bean sprouts (optional)

Step 2: From an Asian store buy some oriental noodles. Soak in warm water for a few hours till they soften well. In a fry pan sauté the noodles in sesame oil, 4 garlic cloves crushed and a tinch of salt (estimate how much sesame oil you’d like to use. I use at least 2/3 cup or more) Sauté till soft and marinated well together. Don’t rush this process.

Step 3: In another fry pan, sauté in a bit of olive oil, 1 large sliced onion, 4 garlic cloves crushed, 1 yellow and 1 green pepper sliced. Sauté till softened.

On the romaine lettuce leaves, layer your noodles, meat, cilantro, carrots, sprouts or water chestnuts. Top with a few peanuts if desired.

Then for the fine finish you can top your wrap with a drizzling of Sweet Chili Sauce and some Satay Peanut Sauce. Both are found in your Asian store.

You may wrap or roll and then ENJOY! Be sure to supply plenty of napkins along with this meal! It’s finger lickin’ good!

Thank you Genie, for introducing our family to this wonderful meal.

ANOTHER WONDERFUL USE FOR THAT SUMMER TIME ZUCCHINI

2009-09-05T17:50:00.001-07:00

Every summer, I love to come up with new recipes for the prolific zucchini! You will never starve with “Mr. Zucchini” around! Here is one I made up this summer. Enjoy!

Southwestern Zucchini Casserole

1 lb. hamburger or turkey burger
1 pkg. taco seasoning of your choice (I prefer Taco Bell or Ortega)
1 very large zucchini or 3-4 med/small
1 med. Onion
4 large cloves of fresh garlic
Salt to your taste
Fresh ground pepper…to your choice (I like more rather than less)
1 tsp. Garlic pepper blend
1 tab. Italian seasoning of your choice
1/3 cup fresh grated Parmesan cheese

Fry and drain 1 lb. of hamburger or turkey burger. Add 1 pkg taco seasoning to the meat, simmer and set aside.

Slice the zucchini into larger chucks or halves.

In a large fry pan, add the olive oil, diced onion and crushed garlic cloves. Sauté till tender. Add zucchini to the onions and garlic and sauté for about 8-10 or just until crisp tender. Do not let them get to the soggy stage.

Add meat mixture to the zucchini. Gently stir together and place into a 9X13 glass baking dish. Sprinkle the fresh Parmesan cheese on top and bake in a 325 degree oven for 10-15 min.

Serve with a salad or your favorite bread or both.

You’ll come back for more of this very easy and quick meal!

Tis’ The Season…

2009-08-12T13:05:00.000-07:00

It’s garden time and the bounty is plentiful! Here is a scrumptious, quick meal for the vegetable loving family. We enjoyed this dinner tonight and were well satisfied with the wonderful flavors it provided.

Try this with an ear of corn on the cob on the side and you will be coming back for more. It’s a truly guilt free meal!

Garden Vegetable Medley

Sauté 1 small onion (diced) and 4 large garlic cloves (minced), in a pan with 3 tab. Olive oil. Chunk up 1 large or 3-4 small zucchinis (or more) and add to the olive oil, onion and garlic. Salt and pepper to your taste and add 1 tab. Italian seasoning along with 1 tsp. Garlic Pepper Blend. Continue to sauté and turn the vegetables.

An optional but tasty add in: Wash and dice 1 cup of fresh baby bok choy (yu choy), from an Asian Store. Sauté with the zucchini mixture.

Last: Add 1 ½ - 2 cups of halved grape tomatoes. Simmer a few more minutes and add a bit more salt and pepper to your taste.

Serve on a small platter and garnish the top with fresh shredded parmesan cheese.

Serve with an ear of corn or garlic bread.

Mediterranean Pasta

2009-07-02T04:21:00.000-07:00

If you like a lighter pasta dish, then this Shaffer family favorite is one that your gang will enjoy too. Once you have gathered the ingredients and the prep work is done, this yummy dish comes together quickly.

1 box (8 oz) Angel hair pasta of your choice. I like to use De Boles Garlic & Parsley Angel Hair pasta, but feel free to use any angel hair pasta of your choice.

4 chicken breasts- sliced and chunked

7 garlic cloves (or to your own taste. I like more rather than less)

2/3 cup Extra Virgin (cold pressed) Olive oil

2 tab. Dried parsley

1 tsp. salt

1 tsp. Garlic pepper blend

1 ½ tab. Italian seasoning

1 tsp. basil

½ tsp. fresh ground pepper

1 tsp. oregano leaves

1 2 oz. can drained sliced black olives

1 14 oz. jar drained and chunked artichokes with stems

2 large handfuls fresh spinach leaves

2/3 cup fresh grape tomatoes sliced in half

¼ cup capers drained (do not crush-leave whole) (optional)

Top with parmesan cheese when ready to serve.

In a 2-3 qt. cooking pot, bring water to a boil. Add 2 tab. Olive oil to water and crush 1 clove garlic in boiling water. Add pasta and cook 3-5 min and drain pasta. Be careful not to over cook. This doesn’t take long.

In another fry pan sauté’ chicken chunks in 3 tab. Extra Virgin olive oil over med. High heat. (You may also use shrimp instead of chicken.)

Add more olive oil if needed. Add salt, dried parsley, garlic pepper blend, Italian seasoning, basil, ground pepper, oregano leaves.

Crush 4 cloves of garlic into meat mixture. Sauté for another 5 min. Add pasta and ½ - 2/3 cup Extra Virgin Olive oil and the last 3 cloves of crushed garlic. Add black olives and artichokes and stir together well. Add 2 large handfuls of fresh spinach and 2/3 cup grape tomatoes sliced in half along with ¼ cup capers.

Simmer for 5-8 min. on lower heat covered. Stir once or twice. When spinach is wilted, place on a large platter and top with grated parmesan cheese.

Pair this recipe with a fresh salad loaded with lots of greens and you have a heart healthy meal with fine restaurant flavors.

Something for Fish Lovers!

2009-06-01T11:00:00.000-07:00

Sautéed Sea Scallops

Approximately 2 lbs of fresh or fresh frozen sea scallops rinsed.

1/8 cup extra virgin olive oil

5 garlic cloves crushed

½- ¾ tsp. Real salt or kosher salt

½ tsp. ground pepper

¼ cup diced fresh chives

1 ½ tsp Italian seasoning

In a large frying pan, heat the olive oil on medium high. Immediately add the scallops and garlic.

Continue adding all other ingredients and sauté’ together, stirring regularly for 5-7 min. Never

over cook scallops. You don’t want them to get tough.

Serve with vegetables of your choice and a side salad.

This is an easy and very tasty seafood dinner. Enjoy!

Chicken Parmesan for Four

2009-05-02T18:02:00.000-07:00

(Double the recipe for 6 or more chicken breasts)

Ingredients:

4 boneless, skinless chicken breasts

1 ½ cups plain bread crumbs in a pie plate or shallow dish

½ cup grated parmesan

1 tablespoon dried oregano

1 tablespoon dried basil

½ tsp. cayenne pepper

1/8 tsp. salt

½ cup flour in a pie plate

2 lightly beaten eggs in another pie plate

3-4 tablespoons olive oil

2 cups tomato sauce

1 crushed garlic clove or 1 tsp. minced garlic

1 ½ cups grated mozzarella cheese

¼ cup fresh parsley sprigs

Directions: Arrange to have 3 separate pie plates or shallow dishes. Place the chicken breasts between two pieces of plastic wrap and pound out with a meat mallet or rolling pin to about ½ inch in thickness. Combine bread crumbs, ¼ cup parmesan, oregano, basil, salt and cayenne pepper. Coat each breast in the flour. Then dip each breast in the egg. Roll in the bread crumb mixture. Set the coated chicken to the side on a plate.

Heat oil in a large non-stick skillet. Carefully add chicken to the pan, cooking 2 pieces at a time. Cook until golden brown on both sides. When all the pieces are cooked, spread one cup of tomato sauce in the bottom of a 9X13 glass baking dish and lay the chicken breasts on top of the sauce. Top each breast with the remaining sauce and sprinkle with mozzarella and parmesan cheeses.

Bake in a 375 degree oven for 20 minutes or until cheese is bubbly. Garnish with fresh parsley sprigs.

Serve with a fresh salad and/or steamed vegetable and you have a lovely, easy dinner.

Homemade Vegetable Bean Soup

2009-04-13T19:02:00.000-07:00

Here is another good way to incorporate the health benefits of beans into your family’s diet.

In a 6 quart cooking pot, begin with 4 cups of chicken broth

1 quart jar of home canned tomatoes or store bought crushed tomatoes. (When I can my tomatoes, I also dice green peppers and onions into the mixture before canning. But….that’s another blog entry)

1 cup of water

2 teaspoons salt

1 medium onion diced

7 cloves of fresh garlic crushed into the broth water

1 ½ teaspoons garlic pepper blend spice

1 teaspoon ground pepper

1/3 teaspoon celery seed or 1 cup diced fresh celery

1 ½ tablespoons Italian spices

1 can black beans ( no sugar added), rinsed and drained

1 can kidney beans rinsed and drained

1 can garbanzo beans rinsed and drained

Bring the pot to a boil. Lower heat to medium-low. If you have the time to allow it to simmer for a while, do so. It just enhances all the flavors. But in a pinch, you can do this great soup from stove to table in 30 minutes!

Just before time to serve, raise heat and add 4 cups of mixed vegetable. (peas, carrots, green beans, corn)

Add 3-4 large handfuls of fresh spinach. Stir into pot and cook until spinach is wilted and vegetables are tender.

Optional additions:

Chicken

Rice

This is a wonderfully heart healthy meal and satisfying too. There will be plenty for leftovers as well.

Southwestern Chicken with Rice and Vegetables

2009-04-01T11:37:00.000-07:00

Here is a low carb, delicious delight for a quick meal!

This quick and easy recipe is done on the stove top. When making 5-6 chicken breasts, combine in a small bowl:

6 teaspoons garlic powder
3 teaspoons chili powder
1 ½ teaspoons salt
1 ½ teaspoons paprika
4 tablespoons of lime juice

Roll chicken breast in this combined mixture, coating all sides well.

In a large skillet coated with nonstick cooking spray, brown the chicken on both sides. Drizzle 4 tablespoons of lime juice over the chicken as it is cooking. Lower heat to medium low and cover chicken. Cook 7-8 minutes longer or until the chicken juices run clear.

Serve with brown rice, your choice of vegetable and a salad. It’s a tasty delight low in calories and the only carbs will be the rice

Deer Sausage Vegetable Stir Fry

2009-03-12T17:50:00.001-07:00

Add some pa-zang to your supper meal tonight! We like to use deer sausage for this recipe, but you can use any kind of sausage you’d like to make this vegetable stir fry.

Start with 3-4 cups diced deer sausage (or sausage of your choice). These need not be tiny pieces.
1 green pepper sliced and diced.
1 yellow pepper sliced and diced.
1 medium purple onion sliced and diced.
1 ½ cups diced celery
5 large garlic cloves crushed.
½ tsp. Real salt or sea salt
1 tsp. Garlic Pepper blend
1 ½ tb. Italian seasoning (or more depending on your taste)
1 tb. Olive oil

In a large sauté pan, add 1 tb. Olive oil. On medium/high heat add your diced sausage and sauté 3-4 minutes while stirring.

Add 3 cloves of crushed garlic and all the onions. Sauté 2 min. more

Lower heat to medium/low

Add the diced green and yellow peppers, 1 ½ cups diced celery, 2 more cloves garlic crushed, ½ tsp salt (to taste), 1 tsp. Garlic Pepper blend, 1 ½ tb. Italian seasoning. Continue to sauté slowly, uncovered, until vegetables are softer but just on the crunchy side. Continue
stirring and mixing the flavors together.

Serve alongside another steamed vegetable of your choice and a salad and you have a yummy supper!

Enjoy!

Italian Pasta

2009-03-02T08:39:00.000-08:00

If you are looking for excellent flavor paired with healthy ingredients, then this is the meal for you!

First begin with the salad. If you would like a detailed listing of the ingredients, please go here and you will see how to make a great salad. For now, include Romaine, lots of spinach and spring mix and a bit of fresh parsley. Shred just a tad of fresh parmesan** on top and you have a healthy side salad!

This dinner is so easy to prepare and serve that it will astound you.

Italian Pasta

Put about 3-4 quarts of water on to boil. Pour about 3 tablespoons olive oil into the water. Add 3 cloves of crushed garlic to the boiling water.
When water is boiling, add 8-10 oz. of Angel Hair pasta. I enjoy using DeBoles organic, Garlic & Parsley Angel Hair pasta. It is made with Jerusalem Artichoke Flour but feel free to use any angel hair pasta of your choice.

Stir pasta gently for about 5 to 7 minutes. Do not overcook. Drain immediately. Turn heat down to lowest setting (simmer), and add ½ -2/3 cup olive oil to the pasta. Crush 4 more garlic cloves and add to the angel hair. Add Sea Salt and fresh ground pepper to your taste, then add 1 tablespoon of Italian herb seasoning. Add 1 tsp. dried oregano and 2-3 cups of fresh spinach. Turn off heat. Stir in spinach gently and cover with lid for a few minutes till the spinach wilts. Finish it off with 1/3 cup parmesan cheese mixed in and serve.

Optional additions:
Add two cups seasoned and sautéed chicken chunks.
Add one small can, drained black olives
For extra “kick” in your pasta, add 1 teaspoon hot red pepper flakes

Steamed Broccoli

On a steamer, place one bag frozen broccoli. Steam for 5-7 minutes with lid on.
Remove to a bowl and drizzle olive oil over the top and sprinkle to your taste with sea salt.

This “green” meal is not only lovely to look at but it is healthy and very yummy! But….don’t take my word for it. Try it for yourself and you can do it in less than 30 minutes!

Bringing Vegetables to Life in the New Year!

2009-01-02T08:11:00.000-08:00

Ok, ladies....It's a new year ! Let's do something inspiring with... the vegetable! Most moms have a terrible time coming up with appetizing vegetable dishes that their family will eat, so it is no wonder their kids hate vegetables! I would too, if all I ever had was mushy, over cooked, flavorless, boiled to death veggies. By the time they reach this state of over cooked, they are no longer good for you anyway, because the 'living' part has been cooked right out of it and poured down the drain of your sink.

I wish I had a quarter for every time a mom has said at mealtime, "eat your vegetables--they're good for you!". Yes, they are.....when cooked properly. From my own experience, I have learned that kids will eat any vegetable when it's prepared well and presented beautifully. Our eyes do affect our heart, even in the area of vegetables. I'd like to share three different ways to present carrots, parsnips, green beans, sweet potatoes and brussel sprouts. Before you turn your nose up at these creations, I challenge you to try them. Your family will thank you!

Roasted Green Beans

Begin with the amount of fresh, whole green beans that you desire for the meal. (Fresh are available at Sam's Club in winter.) Fresh frozen may also be used but fresh is best.

In a large bowl place green beans. Pour 2-3 tablespoons of extra virgin olive oil over beans and roll together to evenly distribute the oil. More oil may be needed according to how many beans you are using.

Salt (Real salt or sea salt) and pepper to your taste. Sprinkle 2 tsp. dried oregano, 2 tsp. Italian seasoning or other seasoning of your choice. (don't be afraid to experiment) 1 tsp. garlic powder or better yet...crush 2 whole garlic
cloves into the bean bowl.

Roll all together and lay out on a large cookie sheet. Bake in a hot oven at 375 degrees for 10-12 min. You want them to still be on the crunchy side rather than over done.

Remove and place in a nice bowl. Sprinkle with dried cilantro flakes on top and serve.

You may also try this same recipe with fresh asparagus!

Roasted Carrots & Parsnips

8-10 whole carrots with stems on (fresh)
2 lbs parsnips (the smaller ones are less woody)
Peel and slice diagonally in 1" slices or less

Roll in olive oil and lay out on a baking sheet. Add fresh ground pepper and kosher salt to your taste. Sprinkle dill weed and/or fresh parsley minced up. Tad of garlic powder

Bake at 375 for 35-45 min.
You'll go back for more!

Maple Cranberry Sweet Potatoes

4 lbs of sweet potatoes (about 5 medium, try to get all the same size)
1 tsp. salt
1 cup pure maple syrup
1 1/2 cup cranberries (about half of a 12 oz. bag or more...I like to be liberal here)
3 tab. butter (no substitutes)
1/2 tsp. salt

Step 1: In a covered 6 qt. sauce pot, heat washed but unpeeled sweet potatoes in
1 tsp. salt and enough water to cover when boiling on high. Reduce heat to low;
simmer covered about 30 min. or just until the potatoes are fork tender. Drain and set aside to cool before peeling.

Step 2: Meanwhile, in a 1 qt. sauce pot, heat maple syrup to boiling on high.
Reduce heat to medium and boil gently 10-15 minutes or until reduced to 1/2 cup.
Stir in cranberries, butter and 1/2 tsp. salt. Cook just until cranberries pop (about 5 min. longer)

Step 3: Preheat oven to 400 degrees. Cut cooled sweet potatoes crosswise in 1" thick slices and arrange on a slanted angle in a 3 qt. ceramic or glass baking dish.

Step 4: Spoon maple cranberry syrup evenly over the sweet potatoes. Bake uncovered for 20 min.

This makes a great vegetable side dish.

Steamed Brussel Sprouts

1 bag fresh frozen brussel sprouts. Place in a steamer or in a pan on a steamer rack. Put about and inch of water in bottom of the pan.

Steam with lid at a hard boil for about 4 min. Remove from heat and leave lid on.
Finish the rest of the meal and then put brussel sprouts into a bowl. Drizzle extra virgin olive oil over sprouts. Roll together and lightly salt to your taste.

Serve

So good and so good for you!

Homemaker Hint:
When ever you steam vegetables, save the broth water in a freezer container to be used later as a base for soups. Just pour the liquid veggie broth all together in one bowl to be stored in the freezer. Waste not...want not! Why pay extra money for vegetable broths? Make your own!

Spaghetti Squash Marinara

2008-12-01T08:51:00.000-08:00

Spaghetti Squash Marinara

Ingredients

1 medium spaghetti squash

1/4 cup onion

2 cloves garlic, minced

1 tablespoon olive oil

1 can (16 ounces) diced or whole tomatoes

or your own canned tomatoes if you

have them.

1 teaspoon dried Italian seasoning.

1/4 teaspoon salt (optional)

1/4 teaspoon pepper (optional)

Grated Parmesan cheese (optional)

Directions

1. Preheat oven to 350*

2. Cut squash in half lengthwise

3. Scoop out seeds

4. Place squash, cut side down, in a large baking dish.

Prick the skin all over with a fork.

5. Bake in the oven 30 minutes until tender.

6. As the squash is baking, cook the onion and garlic in the

olive oil until onion is tender.

7. Stir in tomatoes (with juice), Italian seasoning and salt and pepper

8. Bring the sauce to a boil. Reduce heat and simmer, uncovered,

for 10-15 minutes, or until desired consistency. Stir often.

9. To serve, remove the squash pulp from the shell, spoon

the sauce over the squash. Sprinkle with the cheese, if using.

Meal on a Plate

2008-10-03T11:33:00.000-07:00

The easiest and quickest way to put a healthy meal on the table is to start with a good salad. Pictured here is a favorite meal of our family. Here are the ingredients:

Start with the salad recipe given last month on this column

On top of the salad you can add:

canned garbanzo beans rinsed under cold water and drained
canned black beans rinsed and drained
shredded cheese of your choice
grape tomatoes
cauliflower florets (optional)
broccoli florets (optional)
chicken breasts, grilled or baked and cut into strips
black olives (optional)
Add a few shredded carrots or baby carrots for color.
Top with the dressing of your choice.

This one plate meal has everything in it but carbs! It is very satisfying and good for you.

Here is our favorite dressing recipe that I promised last month.

Sheryl's Garlic/Olive Oil Dressing

2 cups olive oil
4 tablespoons lemon juice
4 tablespoons water
1 1/4 tsp. Italian herbs
1 tsp celery seed
1/2 tsp salt
2 large garlic cloves crushed

Mix for 15-20 seconds on medium high in a blender. Pour into a dispenser of your choice and enjoy.

Garden Supper

2008-09-11T15:09:00.000-07:00

One of the greatest joys for a keeper of the home, is the pleasure of preparing and serving meals in a beautiful way. Especially meals that you have grown, cultivated and harvested from your own backyard. There is nothing healthier or more inexpensive than that! Such were many of our supper meals of late. It's HARVEST TIME! The bounty is beautiful and free of chemicals and residue which accompany most, if not all, store bought produce. Home grown vegetables are convenient as well. Just outside your back door can lay a wealth of health and pure satisfaction! Its an abundance that can bring pleasure all winter long! Just the color alone, that fresh vegetables provide, is a feast for the eyes!

A lot of women these days look at a raw vegetable in hand and wonder, "What do I do with this?" I'd like to help you envision what you could do with summer's blessings. The picture above is a meal I serve my husband often during harvest time.

We do not eat meat every day of the week. It is good for the body to skip a day of meat eating once in a while. It takes more energy to digest meat and believe it or not----- you CAN fill a family up on vegetables. Add some nutritious whole wheat bread, rolls or muffins, and you have yourself a wonderful, healthy and quick supper.

Healthy Meal Plan

Fried Zucchini
Wash and cut the ends off enough zucchinis to feed your family. For my family, I used 3 medium.
(I never use the ones that got forgotten under a vine and grew to mammoth size for frying in this recipe. It makes the slices to wide and hard to flip and turn.)
~ You may use olive oil or butter in the bottom of a fry pan. About a 1/2 cup or 1/2 stick.
Do not over heat your olive oil in the beginning stage. I start out on medium.
~ To the heating oil or butter, slice or dice up half of 1 med. to large yellow onion.
~ Now the layering process starts. Slice your zucchini in 1/4" slices to fill the bottom of your large fry pan. Lay on top of the sliced onion. Continue to cook as you go.
-Sprinkle a bit of salt (to taste) over this layer of zucchini
-Sprinkle the same amount (to your taste) of Garlic Pepper Blend over this layer of zucchini. I love a LOT!
-Sprinkle the same amount (to your taste) of Mrs. Dash (table blend) over this layer. (Not as much of this)
-Now sprinkle liberally, corn meal over this layer.
-Slice more onions on top.
-Slice another layer of zucchini
-Repeat the spices/seasonings and corn meal.
~As the mixture is cooking, turn the whole mixture. Be sure that you continue to add any oil or butter to the mixture. This keeps it moist. Here is a little secret to provide extra moisture without adding more butter or oil: Put a lid lid on the pan for a few minutes at a time, here and there, in the cooking process to hold the natural moisture in. Don't leave the lid on too long because your zucchini will become soggy in the cooking process.

~You want this yummy dish to be tender and slightly crisp. Serve immediately with a serving fork.

Fresh Tomatoes & Cucumbers

~Wash and slice your tomatoes after cutting out the core.
~Arrange in a decorative manner on a pretty plate.
~Wash and cut ends off of fresh cucs. I do not peel fresh cucumbers because their skins are full of fiber and hold no chemical residue. The cucumbers you buy in a store in winter should be peeled because they are usually waxed to increase storage life and the chemicals that were used in the growing process are also preserved well in that skin.
~Arrange in a decorative manner around the tomatoes.
~Lightly sprinkle with salt and ground pepper.
~Sprinkle crumpled feta cheese on top of tomatoes. (optional)

Steamed Corn

~Select ripe corn, wash and boil briefly in a water bath. It doesn't take long to ready corn on the cob.
~Serve and enjoy with butter and seasonings of your choice.

Garden Salad

Freshly picked garden lettuce should be washed in cold water, drained or spun dry and then allowed to crisp up in a Ziploc bag or Tupperware. I always store all fresh lettuce, spinach leaves, garden mix, parsley and cilantro leaves with a paper towel. It helps keep your produce fresh longer by absorbing any moisture that naturally comes from the leaves. This reduces spoilage and keeps these kinds of leaves crisp longer.

Sheryl's Salad

Any romaine or garden leaf lettuce
Fresh spinach leaves
In winter: Fresh, organic spring mix from the store
1/2 -3/4 cup chopped parsley leaves (to your taste...we like a lot)
1/2- 2/3 cup chopped cilantro (optional)

Right before serving, drop grape or cherry tomatoes on to salad to add color
Sprinkle freshly grated (real) Parmesan cheese on top. (optional)
Serve with your favorite (healthy) dressing. I'll share my favorite recipe at a later time.