Smokey Orange Chicken Thai Salad

Ingredients:

1 recipe Smokey Orange Chicken

4 cups chopped romaine lettuce

1 cup diced cucumber

1 cup diced tomato

1/2 cup chopped scallions

1 cup reduced-sodium chicken broth

2 tablespoons smooth peanut butter

1 tablespoon reduced-sodium soy sauce

2 tablespoon fresh lime juice

2 teaspoons sesame oil

1/4 cup dry roasted peanuts

Directions:

Using a fork, pull chicken meat from bone in shreds. Place lettuce in a large bowl (or divide onto individual dishes). Top lettuce with chicken, cucumber, tomato, and scallions.In a small bowl, whisk together broth, peanut butter, soy sauce, lime juice, and sesame oil. Pour mixture over salad. Top with peanuts just before serving.

Smokey Orange Chicken Quesadillas

Ingredients:

1 recipe Smokey Orange Chicken

flour tortillas

1/2 cup chopped red onions * must be red onions

1/2 cup sliced mushrooms

1/2 cup sliced roasted red peppers (from water-packed jar) opt

1/2 cup sliced artichokes (from water-packed can or jar)

1/4 cup shredded Monterrey jack or pepper jack cheese, for each quesadilla

Directions:

Coat a large skillet or griddle with cooking spray. Set pan over medium heat to preheat. Using a fork, pull chicken meat from bone in shreds. *I usually cut because it's faster* Arrange tortillas on a flat surface. Top 1 side of each tortilla with an equal amount of chicken, mushrooms, red peppers, and artichokes. Top vegetables with shredded cheese. Fold over tortillas (or put another one on top), making a half moon. Place quesadillas in (or on) prepared pan and cook 3 minutes per side, until golden brown and cheese melts.

Smokey Orange Chicken

The Chicken Quesadillas you can make with this are delicious!

Ingredients:

Cooking spray

8 (5-ounce) skinless chicken breast halves (with bone) *I use boneless and make as much as I can fit in my pan*

Salt and ground black pepper

1 cup orange marmalade

1 tablespoon reduced-sodium soy sauce

1 teaspoon liquid smoke

Directions:

Preheat oven to 400 degrees F. Coat a large roasting pan with cooking spray. Season chicken all over with salt and black pepper. Arrange chicken in prepared pan and set aside. In a small bowl, combine orange marmalade, soy sauce and liquid smoke. Mix until blended. Pour mixture over chicken. Roast 35 minutes, until chicken is cooked through. Serve 4 chicken breast halves with this meal and refrigerate remaining chicken until ready to use.

Use left over chicken (or all of chicken) to make Chicken Quesadillas or Thai Chicken Salad

Classic Rolls

These are amazing and very easy to make. The bread machine does most of the work!

Ingredients:

1 1/3 c. water

1 egg – stir into the water

1/3 c. sugar

1 tsp. salt

1/3 c. dry milk

4 c. bread flour – Make a well in the middle of the flour to add yeast

2 pkgs. yeast or 4 ½ tsp.

2 ½ TBLS. Margarine or butter – cut in 4 even parts and add to the corners of the container

Mix in bread maker on the dough setting. if possible let dough raise one more time after machine mixes it once and dough falls and timer rings. Then shape in desired roll. Bake on greased pan at 350 for around 10-12 min. Butter top of rolls when just out of oven. You can freeze cooked rolls for another day.

Crescent shaped rolls: Flour working area and divide dough into two parts. It will be sticky so put flour on hands. Roll dough into a circle or pie shape. With a pizza cutter cut like you do a pie into 8 triangles. Roll up each triangle-start from widest part and roll toward center. Put on a greased cookie sheet.

To make ahead and freeze then cook and have warm on the day you serve the rolls: Shape rolls into desired shape and put on greased cookie sheet and freeze then take off cookie sheet and put rolls into freezer bags until the day you want to cook them. Take out of freezer and put on buttered cookie sheet and cover with a towel. Let unfreeze and rise – around 2-3 hours depending on how warm house is. Bake 350 for 10-12 min

Zucchini Cobbler

• Ingredients

  • 8 cups peeled, chopped zucchini
  • 2/3 cup lemon juice
  • 1 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  •  
  • 4 cups all-purpose flour
  • 2 cups white sugar
  • 1 1/2 cups butter, chilled
  •  
  • 1 teaspoon ground cinnamon

  Directions

  1. In a large saucepan over medium heat, cook and stir zucchini and lemon juice until zucchini is tender, 15 to 20 minutes. Stir in 1 cup sugar, 1 teaspoon cinnamon and nutmeg and cook one minute more. Remove from heat and set aside.
  2. Preheat oven to 375 degrees F (190 degrees C). Grease a 10x15 inch baking dish. In a large bowl, combine flour and 2 cups sugar. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Stir 1/2 cup of butter mixture into zucchini mixture. Press half of remaining butter mixture into bottom of prepared pan. Spread zucchini mixture over top of crust, and sprinkle remaining butter mixture over zucchini. Sprinkle with 1 teaspoon cinnamon.
  3. Bake 35 to 40 minutes, or until top is golden. Serve warm or cold.

  
  

  
  

  For 8X8:

  
  

  4 c zucchini 1/3 c lemon juice 1/2 c white sugar 1 tsp Cinnamon  

  
  

  1 1/4 c flour 3/4 c sugar 1/2 c butter 1 tsp Cinnamon 

  
  

  From allrecipes.com

Romano Ham Linguine

12 oz linguine

2 T flour

12 oz evaporated milk

1 1/3 c water

4 c cooked ham, cubed

1 red bell pepper, sliced

2 T butter

1/2 t salt

4 oz mushrooms

1 chicken bouillon cube

1/2 c romano cheese, grated

1 T veg oil

Melt butter in saucepan, stir in flour and salt, adding evaporated milk. Bring to a boil, stirring constantly. Boil and stir one more minute. Add liquid from mushrooms, water and bouillon cube. Cook over medium heat, stirring constantly until slightly thickened and bubbly. Add ramono cheese and stir until melted and smooth. Add ham and mushrooms. Cool and place in freezer bag. To serve, thaw and reheat. Serve over linguine.

Rachel's Stuffed Zucchini

2-3 large zucchini or 4-6 medium sized zucchini
1 lb ground meat and/or sausage
1/2-1 cup bread crumbs
2-3 eggs
1-2 cloves garlic, minced
1/2 onion, chopped and sautéed (optional-I usually leave this out)
1/2 cup parmesan cheese, grated (can use the cheepo kind too:)
1 cup colby jack, cheddar or mozzarella cheese (I use whatever I have on hand)
Jar spaghetti sauce (24 oz)
spices (oregano, parlsey) to taste, optional


Preheat oven to 350. Wash and trim ends of zucchini. Cut in half if large then slice lengthwise. Scoop out seeds to make zucchini boats. You can either throw out seeds or chop them up and mix with meat mixture later on. Put zucchini in either a baking dish or cookie sheet with edges so liquids don't spill. Cook in oven while you get the mixture ready (aprox. 15-20 minutes).

Cook meat and drain. While meat cools mix together bread crumbs, eggs, garlic, parmesan cheese, and colby jack cheese (can omit cj cheese here and just put it on top if desired). Mix meat into the above mixture and then take zucchini out of oven. Spoon mixture into zucchini then spoon spaghetti sauce on top. Cover lightly with tinfoil then cook 40-45 minutes. You can add a little extra colby jack cheese on top right when you take the food out of the oven or right before you take the food out of the oven.

I vary this recipe depending on what I have on hand. Cottage cheese and/or rice also work good with this recipe. Just mix them in with the mixture before cooking in the oven.

Teriyaki sauce

1/2 cup brown sugar

1/2 soy sauce

some cornstarch, start with a teaspoon or so

Heat on stove to dissolve sugar. Add cornstarch, but not too much, to make it thicker...the sauce will get thicker as it cooks and then cools so be careful.

To make more or less, just use equal parts of brown sugar and soy sauce.

Purple plum pie

• 4 cups sliced fresh plums
• 1/2 cup sugar
• 1/4 cup all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• 1 (9 inch) unbaked deep dish pastry shell
• TOPPING:
• 1/2 cup sugar
• 1/2 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3 tablespoons cold butter or margarine

In a bowl, combine the first six ingredients; pour into the pastry shell. For topping, combine sugar, flour, cinnamon and nutmeg in a small bowl; cut in butter until the mixture resembles coarse crumbs. Sprinkle over filling. Bake at 375 degrees F for 50-60 minutes or until bubbly and golden brown. Cover edges of crust during the last 20 minutes to prevent overbrowning. Cool on a wire rack.

From allrecipes.com

Country Salsa

2 cups white sweet corn (or 1 can corn drained)
1 can black beans
3 tomatoes, chopped
2-3 avocados, chopped (this is the best ingredient I think!)
1 bunch green onions, chopped
1 bunch cilantro, chopped
1 can olives, chopped
1 dry packet zesty italian salad dressing