Cashew Chicken--Martha Stewart

	Cashew Chicken Prep: 30 minutes Total: 30 minutes Toasting brings out the sweet, buttery flavor of the cashews. Spread them on a baking sheet, and cook in an oven heated to 350 degrees until golden and fragrant, about 10 minutes. Note: Although ingredients vary by brand, hoisin sauce is generally made with soybeans, chiles, and spices. This thick, dark-brown sauce is used both at the table and as a seasoning in cooking. Ingredients Serves 4. 1 1/2 pounds boneless, skinless chicken breast, cut into 1-inch cubes 1 tablespoon cornstarch Coarse salt and ground pepper 2 tablespoons vegetable oil, such as safflower 6 cloves garlic, minced 8 scallions, white and green parts separated, each cut into 1-inch pieces 2 tablespoons rice vinegar 3 tablespoons hoisin sauce 3/4 cup raw cashews (4 ounces), toasted White rice, for serving (optional)	Directions In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add remaining oil and chicken to skillet along with the garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar; cook until evaporated, about 30 seconds. Add hoisin sauce and 1/4 cup water; cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.

Crock-pot Indian Chicken

4 boneless skinless chicken breasts or 2 lbs. chicken tenders
1 lg. can tomatoes
1 sliced carrot
1 sliced celery
1 chopped onion
3 cloves chopped garlic
2 T. curry
2 t. chili powder
sprinkle of red pepper flakes
1 t. minced fresh ginger
1/4 chicken broth- (I used 1/2 t. chicken base and 1/3 c. water )
1 t. sugar

Cook on low 5-6 hours or until chicken is cooked through.

2 T. butter
1 T. olive oil
1 T. minced garlic
3/4 c. chopped cilantro
1 c. plain yogurt or sour cream
Cream-optional to adjust consistency

In a skillet melt 1 T. butter and 1 T. olive oil. Cook 1 T. garlic. Add chicken (cut into bite sized pieces) and tomato mixture by spoon fulls into hot skillet. Slowly stir in 1 c. plain yogurt or sour cream and heat through-add some cream if you like it a little more runny. Add 1/2 c. chopped cilantro. Stir as you melt last T. butter. Sprinkle fresh cilantro on top.

Remove from the pan and serve with Jasmin or basmati rice and Naan. (We get our Naan from Fresh & Easy, heat it up and then butter it up and sprinkle with chopped cilantro)

The family ate the whole dish-no leftovers.

Sticky Coconut Chicken

Sticky Coconut Chicken
from Leigh Anne

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!

Chicken Tikka Masala, the easy way

Brown some cubed chicken breast in a little oil, add 3 cloves minced garlic and 1/2 onion, diced. Add 1/2 green pepper, diced and cook until tender and chicken is browned. Add 1 t. grated or minced fresh ginger. Blend one can of diced tomatos. Add tikka masala sauce to the chicken. Add tomatos to mixture and simmer. Finish the sauce with 2 T. cream and 1 T. butter. Sprinkle with chopped fresh cilantro and serve.

We always eat this with Naan, plain or garlic, heated in the oven. (can buy at Fresh & Easy or trader joe's around here) and basmati rice with peas and cilantro.

I have tried a few other brands of the sauce and they are good too, I think adding the fresh ingredients helps a ton too-the sauce alone doesn't quite taste like the restaurant we love. Super Target carries one that is pretty good.

Pasta Puttanesca --Robin Miller

1 pound uncooked rotelle pasta (or any spiral shape)

Puttanesca Sauce:*
2 teaspoons olive or vegetable oil
1 medium onion, chopped
2 tablespoons minced garlic
2 (28-ounce) cans crushed tomatoes
1 cup pitted Greek (kalamata) olives, halved
3 tablespoons drained capers
2 teaspoons anchovy paste --( I didn't have this)
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1/2 cup red wine, optional--i just used a little red wine vinegar, like 2 t.

4 tablespoons grated Parmesan

*Cooks note: this amount of sauce makes enough for 3 pasta meals and enough for 4 Quick Fix dinners based on pasta puttanesca. If you are only making this recipe, the extra sauce can be frozen for up to 3 months.

Cook pasta according to package directions. Drain, transfer to a large bowl and cover with foil to keep warm.

Meanwhile, heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.

Pour 2 cups of mixture over pasta and toss to combine. Top with Parmesan. Refrigerate or freeze remaining sauce until ready to use.

You can use the remaining sauce as a soup base-just add chicken or vegetable broth and fresh vegetables, throw in a handful of pasta.

Chili LIme Cilantro Chicken

Chili-Lime-Cilantro Chicken Marinade

Source of Recipe

Kate

3 tablespoons olive oil
1 1/2 tablespoons red wine vinegar
1 lime, juiced
1 teaspoon chili powder
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
salt to taste
black pepper to taste
1 pound skinless, boneless chicken breast halves or chicken legs, thighs wings, etc.
chopped fresh cilantro

Recipe

In a large bowl combine the olive oil, vinegar, lime juice. Measure in the chili powder, paprika, onion powder, garlic powder, cayenne, salt and pepper, some of the cilantro (save the rest for sprinkling on before serving). Whisk until the oil and vinegar are emulsified. Place chicken in a baking pan, pour marinade over all chicken. Cover and place in refrigerator for a few hours.

Grill the chicken over medium high heat until the juices run clear. Sprinkle with cilantro before serving.

I have also placed the bone-in chicken in the crock pot on low all day and it was very tasty.

Baked Salmon and Potatoes w/Lemon

from Karen Smart of Cedar Hills:

salmon fillets (one per person)

thin potato slices ( I use my apple peeler, slicer,corer to do the potato, kids like the spirals)

Salt/pepper

lemon slices

parchment paper

Pre-heat oven to 350 degrees. On parchment squares, place one piece of salmon, layer some potato slices and a few lemon slices.  Salt/pepper the food and wrap tightly in paper. You can also add any other veggies you like. We've used carrots, asparagus, green beans, etc  Just be sure they are cut into a size that will take the same amount of time to cook as the potatoes. 

Place salmon packets onto a baking sheet and bake until fish is cooked through.  

Sprinkle dish with fresh cut parsley and more lemon juice. 

My new favorite breakfast, lunch dinner and snack

Martha Stewart Living
Alex's Red Berry Risotto Oatmeal

Thanks Alex, whoever you are. Not too sweet and really creamy, yet chewy, not mushy. Try it this weekend if you have the time...This might be our new "Birthday Breakfast" treat. Enjoy.'

Click on picture to enlarge printable recipe.


I also have a quick version of this:
pre-made rice pudding
old-fashioned oats
berries
milk
cook the oatmeal how it says on the box.
add a 1/3 c. rice pudding
add frozen berries
heat in micro for 30 seconds, stir. add milk.

Penne with Five Cheeses-Good enough for company

Penne with Five Cheeses Copyright, 2002, Barefoot Contessa Family Style, Kosher salt 2 cups heavy cream 1 cup crushed tomatoes in thick tomato puree 1/2 cup freshly grated Pecorino Romano (1 1/2 ounces) 1/2 cup shredded imported Italian fontina (1 1/2 ounces) 1/4 cup crumbled Italian Gorgonzola (1 1/2 ounces) 2 tablespoons ricotta cheese 1/4 pound fresh mozzarella, sliced 6 fresh basil leaves, chopped 1 pound imported penne rigate pasta 4 tablespoons (1/2 stick) unsalted butterPreheat the oven to 500 degrees F. Bring 5 quarts of salted water to a boil in a stockpot. Combine all the ingredients except the penne and butter in a large mixing bowl. Mix well. Drop the penne into the boiling water and parboil for 4 minutes. Drain well in a colander and add to the ingredients in the mixing bowl, tossing to combine. Divide the pasta mixture among 6 shallow ceramic gratin dishes (1 1/2 to 2-cup capacity). Dot with the butter and bake until bubbly and brown on top, 7 to 10 minutes.

Garlic Lime Chicken-Flylady

1 t. salt
1 t. pepper
1/4 t. cayenne pepper
1/4 t. paprika
1 t. garlic powder
1/2 t. onion powder
1/2 t. thyme
6 boneless skinless chicken breasts
2 T. butter
2 T. olive oil
1/2 c. chicken broth
4 T. lime juice

In a bowl, mix together first 7 ingredients. Sprinkle mixture on both sides of chicken breasts.

In a skillet heat butter and olive oil together over medium high heat. Saute chicken until golden brown, about 5 minutes on each side. Turn down the heat, remove the chicken (keeping warm) and add the lime juice and chicken broth to the pan, whisking up the browned bits off the bottom of the skillet. Keep cooking until sauce has reduced slightly. Add chicken back to the pan to thoroughly coat and serve.

Alicia's Pasta

8 oz. thin spaghetti
2 chicken breasts
2-3 Italian sausages (optional)
1 t. minced garlic
1 1/2 t. Italian seasoning
1 14 oz can tomatoes
1/4 c. chicken broth
1 can olives
Cook pasta. Meanwhile, cut the chicken and sausage into chunks. Heat olive oil in skillet. Add chicken and sausage, salt and pepper lightly. Cook until meat is cooked through. Add the garlic and seasonings. Cook and stir for 30 seconds. Add the tomatoes with their juice and broth. bring to a boil, uncovered over med-high heat. Boil rapidly, stirring occasionally, until the sauce is thick, about 5 min. Drain the olives, add to the skillet and stir. Remove from the heat and mix with pasta.

Enchiladas--Heather Gray

Enchilada Sauce-1 medium can enchilada sauce mixed with an 8 oz. can tomato sauce. Combine in a pan and season with garlic salt, etc.

Chicken or beef--boil chicken and shred or saute beef with taco seasoning and set aside.

Grate cheese- mild cheddar and Monterrey jack

Tortillas-brown or fry and set aside.

Assembly: Take a tortilla, dip it in enchilada sauce and fill it with the meat and cheese then roll it up. Put them in a 9 x 13 pan that has been sprayed with pam. Combine until stuff is gone or until you've made enough to feed an army. Top with more enchilada sauce mixture and lots of cheese. Top with green onions and olives. Bake at 350 until cheese is bubbly.

Thai BBQ Chicken Marinade--Carolyn Frost

12 oz. coconut milk
1/3 c. oyster sauce
1/4 c. freshly squeezed lime juice
5 garlic cloves
1 c. peanut butter
2 T. curry powder
1 t. dried red pepper flakes
2 T. brown sugar
1/2 t. salt
1/2 c. chopped fresh cilantro

Combine all ingredients and mix will with a wooden spoon. Marinate chicken for 4 hours in the fridge. Grill. Serve with basmati rice.

Tortellini and Bean Soup from Maddi Merrill

3 T. olive oil
1 medium onion, chopped
1 clove garlic, chopped
1 c. canned chopped tomatoes, drained
8 c. low-sodium chicken broth (or less if you like your soup more chunky but still enough to cook the pasta.)
1 t. dried oregano
1 t. dried basil
3 15 oz. cans black beans
2 T. Rice Vinegar--very important ingredient!
12 oz. fresh or frozen cheese tortellini
optional-veggies of your choosing
Black Pepper to taste

In a large soup pot, heat olive oil over medium heat. Saute onion until tender. Add garlic and tomatoes and any veggies. cook for 3 minutes. Add chicken broth, spices, and beans, vinegar and pepper. Simmer for 5 minutes. Add tortellini and cook for 8 minutes or until tender.

I usually add some sliced ham and it tastes really good!

Chicken Piccata

Recipe courtesy Giada De Laurentiis

2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped
Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.
In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.
Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 25 minutes
Yield: 4 servings

Navajo Tacos

Todd was eating this on October 23, 1991 for lunch on the day I met him. I try to make this on our anniversary dates.

Rhodes bread dough, thawed to make the scones.
refried beans, heated through or can of chili
Mexican or Spanish rice -lipton or rice-a-roni works well
Shredded Cheese
Sour Cream
Ranch
Salsa
Tomatoes, diced
sliced black olives
shredded chicken or beef or cooked hamburger with taco seasoning (optional)

Fry the bread in oil. Spread the scone with beans then top with rice, meat, ranch or sour cream, olives, tomatoes and salsa, then cheese.

Grama Beeson's Crock-Pot Chili

Add to Crock Pot:
2 cans tomato soup
2 cans beans-red, kidney, pinto-whatever you like
2 cans diced tomatoes
2 T. chili powder
1/2 c chopped onion browned with 1 lb. hamburger
1 can diced chilis
1 soup can water or milk
Salt and pepper as needed.
Cumin if you like it.

Garnish with shredded cheese and fritos.

For leftover chili, serve it over spaghetti noodles for Cincinatti Chili.

Beeson Goulash

1 lb. macaroni noodles, cooked
1 lb. hamburger browned with 1/2 chopped onion
2 cans tomatoes, diced. Blend one can and keep one can as is.
Stir all together and season with salt and pepper.

Can add a beef bouillion cube with 1/2c. water when browning meat to make saucier.

Sweet Sausage Minestrone

This is a favorite recipe we have been making since we lived in Houston.

Sweet Sausage Minestrone
1 lg. onion chopped
1 T. olive oil
1 red pepper, diced
1 green pepper, diced
1 crushed garlic clove
1 13 oz. can beef broth
3 c. water
1 28 oz. can crushed tomatoes
2 c. coarsely chopped cabbage
6 sweet Italian sausages (about 1 lb.)
1 T. basil
1 T. oregano
1 t. salt
1/4 t. pepper
1 15 oz. can cannellini beans or kidney beans
1/2 c. sliced olives
1 8 1/2 oz. can artichokes (opt)
1 lb fresh tortellini
parmesan cheese

Saute the onions in the oil until translucent. Add the peppers and garlic and saute for 5 minutes. Add the broth, water, tomatoes, cabbage, sausages (whole) and seasonings. Bring to a boil then cook over med-low heat for 20 minutes. Remove the sausages and cut into 1/2 in. slices then return them to the pot. Add the beans, olives, artichokes and cook for 5 minutes. Add the tortellini and cook until al dente. Garnish with cheese. Serves 8-10.

Chicken Florentine Style

Recipe courtesy Giada De Laurentiis 4 boneless skinless chicken breasts Salt and freshly ground black pepper All-purpose flour, for dredging 6 tablespoons (3/4 stick) unsalted butter 2 tablespoons shallots, sliced 1 tablespoon chopped garlic 1 1/2 cups dry white wine 1 cup whipping cream 1 tablespoon chopped fresh Italian parsley 2 (10-ounce) packages frozen cut-leaf spinach, thawed, drainedSprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.		Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 20 minutes Yield: 4 servings User Rating:

Episode#: EI1D12
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