Chicken, Veggie & Rice Bowl

I found the recipe for the rice bowl on pinterest. It was called California chicken, veggie, avocado and rice bowl originally posted by Halfbakedharvet.com. The marinade is really good. I will use it in the future for chicken. It does have a bit of kick to it - not much though- just a bit. I drizzled some homemade pablano sauce over the top of my rice bowl - I will post the recipe later.

serves 4

for the marinade:
1 pound boneless skinless chicken breast, or tenders, cubed
1/4 cup olive oil
4 cloves garlic,minced or grated
1/2 tsp EACH - onion powder, black pepper, smoked paprika
1/4 tsp cayenne pepper
1/4 tsp roasted ground cumin ( my addition. I found it in the spice aisle and had to try it. yummy)
1/4 cup fresh parsley, chopped, or 1 Tbl dried
1/4 cup fresh basil, chopped, or 1 Tbl dried

Combine marinade ingredients in a large plastic zip lock bag. Shake to mix. Add chicken. Place in refrigerator and marinate while you cook your rice and veggies. ( I didn't use the parsley or basil I had neither dry nor fresh on hand) When ready to grill chicken, thread on skewers and grill over medium high heat for 3-4 minutes per side, gently flipping a few times until chicken is cooked through and has light char marks.

for the rice:
1 1/2 cup jasmine or basmati rice
3 cups water

Add the water to a medium size pot. Bring to a low boil ( I added 1 tsp of chicken base) and then add the rice. Stir to combine and then place the lid on the pot and turn the heat down to the lowest setting possible Allow the rice to cook ten minutes on low and then turn the heat completely off and let the rice sit on the stove, covered, for another 20 minutes ( do NOT peek - you heard me! ) After 20 minutes remove the lid and fluff rice with a fork.

Grill any veggies you want. Grilled zucchini, red bell pepper, onions.

To assemble bowls: divide rice into 4 bowls, divide chicken and any grilled vegetables. Also can use fresh cherry tomatoes, fresh avocado, feta or blue cheese. Drizzle salsa or poblano sauce or cheddar cheese if you like.

One Pan Pasta

One pan pasta - ready in no time flat? yes please! Angel hair or thin spaghetti will not work in this dish - it would turn to mush. Stick with fettuccine or linguine. 

for 4 servings: 12 oz fettuccine or linguine noodles, 12 oz cherry tomatoes (sliced in half), 1 onion, thinly sliced, (red or white), 4-6 cloves garlic, thinly sliced, 3 sprigs fresh basil, 2 Tbl olive oil, pinch of crushed red pepper flakes, sea salt and freshly cracked pepper, 4 1/2 cups chicken broth

throw all the ingredients into a large stock pot. If the noodles won't fit - break them.

Bring to a full boil over medium high heat. Start timing 9 Minutes after it comes to a full boil. Using tongs stir and turn pasta frequently to prevent sticking. Pasta should be al dente after 9 minutes. Season with salt and pepper. Serve with additional olive oil and freshly grated parmesan and additional fresh basil.

Broccoli Kale Slaw

How could I have forgotten to post this Broccoli Kale Slaw salad? I have made it so many times and it is yummy! It keeps surprisingly well if you dress it the night before and have leftovers for lunch the next day. I use dried cherries instead of the dried cranberries just because I love me some cherries! Great quick weeknight meal too. ..sometimes I will add some chopped fuji, or honeycrisp apple up in there too. This is a copy cat recipe from Tracy at Shutterbean - she created it wanting a fresh alternative to the Trader Joe "salad kit" for Broccoli Kale Slaw. As Tracy states in her recipe post get in there with your hands and massage the kale with the dressing. (Kale likes a good massage - who doesn't! Kale knows whats up! Massaging kale takes it from bitter and tough to silky and sweet. Kale is a lot like us isn't it!) Serve with crusty bread.

Danny's Pinchitos

We had our fill of Pinchito's while in Spain. Oh so good! We would always order them when we went "tapa hopping" - what 8 year old do you know who tapa hopped? They would be served with a slice of  bread. Like a french bread slice, or bolillo bread. (there was nothing like the fresh bolillo breads in Spain with fresh unsalted real butter - individual "pats" in the shape of pasta shells , the pasta you would use to make stuffed shells! can you visualize it, or did i do a poor job of describing it?) Traditionally made with pork or beef, I usually use chicken as I did here. Plan ahead - needs to marinate overnight..

• 1 lb cubed pork, or beef, or chicken

Marinade

• 1 cup white vinegar
• 2 Tbl lemon juice
• 4 Tbl olive oil
• 1/3 box  pinchito spice  ( or make your own below
  (You can also add sliced onions)
  
  
  
  Add marinade to cubed meat In a large ziplock bag.  Marinate overnight In the refrigerator. Grill on kabob skewers until desired doneness. about 3-4 minutes on each side

Spice mix:-

1 tsp sea salt

1 tsp ground cumin

1 tsp ground coriander

1 tsp sweet smoked paprika

1 tsp dried oregano

1 tsp garlic granules

1 tsp turmeric powder

1 tsp ground ginger

1 tsp ground fenugreek

1 tsp cayenne pepper

1/4 tsp cinnamon

1 tsp ground black pepper

1 bay leaf

1/2 tsp dried yellow mustard

pinch of ground spanish saffron

Spice recipe found from Spain Buddy

Content duplicated from http:/www.spainbuddy.com/pinchitos-morunos-de-pollo-spiced-chicken-k

Grilled Lemon Garlic Chicken (Greek Chicken)

I found the recipe for the chicken marinade in an Instyle magazine eons ago. They were doing an article on John Stamos...yes from Full House sitcom fame...he gave his dad's recipe for Greek Chicken...delish! ..Plan ahead - the chicken needs to marinate overnight. He also uses this marinade for Grilled Shrimp, and Sea Scallops.

1 cup extra virgin olive oil
1/4 cup of white wine (plus a nip for the cook!)

3 tablespoons fresh lemon juice
6 cloves of garlic, minced
1 tablespoon oregano
1 tsp salt

freshly cracked pepper and fresh flat leaf parsley isn't in the original recipe, but I added it. 

Combine all ingredients in a bowl and mix well. **** I ditched the bowl, and just put the marinade ingredients straight into the zip lock bag, zipped it, and then shook it to combine. 

Marinate chicken overnight in the refrigerator - turning occasionally. Remove chicken from marinade; discard marinade; season with salt and pepper. Cook over high heat on charcoal or gas grill (turning once) about 10 minutes. ( I used my cast iron grill pan on the stove)  Let sit 5 minutes before slicing. Serves 8 if using 3 pds of chicken.

OR....for marinated grilled seafood:

1 pound large shrimp, peeled and deveined
1 1/4 pound sea scallops
wooden skewers

In a ziplock bag marinate seafood in refrigerator for 2 hours, turning occasionally. Soak skewers in water for 30 minutes. Remove seafood from marinade; discard marinade. Place on skewers; season with salt and pepper. Grill over high heat on charcoal or gas grill, 6-8 minutes, or until opaque. Serves 8.

Beef, Potato and Quinoa Soup

Quinoa is a complete protein. It is a good source of fiber, phosphorus and is high in magnesium and iron - good right?! I adapted this recipe out of two others I found on the internet - Laylita's recipes and also one at Skinny Taste. This is a keeper. 


2 tsp olive oil
6-7 scallions, chopped
2 cloves garlic, minced
1 tomato, diced
1 tsp cumin
1/2 tsp smoked paprika
1/2 lb beef, cubed into bite sized pieces
4 cups beef broth
1 cup water
1 tsp beef bouillon, or better than bouillon paste
1 carrot, peeled and sliced
1/2 red bell pepper, diced
2 medium yukon gold potatoes, peeled and diced
1 cup cooked quinoa
6 Tbl fresh chopped cilantro
salt and pepper to taste

Sauté scallions, garlic and tomato in a large pot in the olive oil for about 3 minutes. Add the cumin, paprika, cubed beef, and 1/4 cup of the cilantro. Stir to mix. Sauté for 5 minutes. Add beef broth, water and bouillon, carrot, red bell pepper a little salt and pepper. Bring to a boil. Cover and simmer on low heat about 1 and a 1/2 hours, or until meat is tender. Add the potatoes and cooked quinoa. Cook an additional 25 minutes with the lid off, or until the potatoes are tender. Add remaining chopped cilantro. Top with avocado if you have it.

Grilled Vegetable Quinoa Salad

I found this recipe on the Cooking Quinoa.net website - its a keeper!

 6 servings

4 cups cooked quinoa
1 red bell pepper, seeded and cut into thin strips
1 red onion, sliced 1/4 inch thick
1 zucchini, sliced lengthwise into thin slices

3 Tbl red wine vinegar
2 Tbl extra virgin olive oil
2 tsp minced garlic
1/4 tsp crushed red pepper
1/2 tsp sea salt
1 cup cherry tomatoes, quartered
1/4 cup thin sliced fresh basil
1/4 cup fresh chives, chopped
(sprinkle with goat cheese OR feta - optional - but why wouldn't ya!)

Heat an indoor grill pan over medium high heat. Brush both sides of the vegetables with olive oil ( I just put them in a big bowl and tossed them with a little olive oil - I'm lazy) and sprinkle with salt and pepper. Grill vegetables until tender, flipping once. Remove from heat and when cool enough to handle cut the vegetables into 1/2 inch pieces. Stir in quiona. Meanwhile make dressing by combining vinegar, olive oil, garlic, crushed red pepper and sea salt. Toss vegetables/quinoa mixture and dressing. Stir in cherry tomatoes. Sprinkle with basil and chives and serve. Sprinkle with goat cheese, or feta if using.

Spinach Salad w/ Dates & Almonds

Tracy from Shutterbean does it again. She adapted this recipe from the Jerusalem Cookbook.
The crispy buttery pita pieces, crispness of the red onion, smokey crunch of the roasted almonds, sweet creaminess from the Medjool dates, the tang from the sumac and lemon juice, and lastly a hint of heat if your tongue finds one of the chili flakes. Perfection. Have I sold you on this salad yet?!..I had some feta cheese and added a bit and it was a yummy addition. 

Serves 4, or 2 big salads

1 Tbl. white wine vinegar
1/2 medium red onion, thinly sliced
4-5 Medjool dates, quartered lengthwise ( seed removed)
2 Tbl. unsalted butter
2 Tbl. olive oil
2 small pita, roughly torn into 1 1/2 inch pieces
1/2 cup whole raw/ unsalted almonds
2 tsp sumac
1/2 tsp red pepper flakes
6 oz baby spinach leaves
2 Tbl. freshly squeezed lemon

Put the vinegar, onion and dates in a small bowl. Add a pinch of salt and mix well. Leave to marinate for 30 minutes.

Meanwhile, heat the butter and half the olive oil in a medium frying pan over medium heat. Add the pita and almonds and cook for 4-6 minutes, stirring all the time, until pita is crunchy and golden brown. Remove from the heat and mix in the sumac, red pepper flakes, and 1/4 tsp salt. Set aside to cool.

When ready to serve, toss spinach leaves with the pita mixture in a large mixing bowl. Add the dates and red onion mixture, the remaining olive oil, the lemon juice and another pinch of salt. Taste for seasoning and serve immediately.

Corn Salad

If it's late spring or summer you probably already have everything on hand to make this refreshing corn salad.  It's also good scooped on top of tortilla chips, or pita chips like a salsa. You can make this salad a day ahead, so it's great for pot lucks. Great as a side dish if you are making enchilada's, or burgers. Also good inside burritos.

fresh OR frozen sweet corn to equal 4 cups ( usually about 8 ears if using fresh ears of corn)
1/2 large red pepper, seeded and chopped
1/4 of a red onion, peeled and chopped
1 jalapeño pepper, seeded and chopped
1 pint cherry tomatoes, cut in half, (or grape tomatoes left whole)
1/2 of a bunch of cilantro, chopped (or more if you love cilantro like me!) ..or use fresh basil
1/3 cup lime juice
1/3 cup olive oil
salt and fresh cracked pepper to taste

Place frozen OR fresh corn in a pot with a 1/4 cup water to steam 3-5 minutes only (you do not want to overcook the corn) Drain the corn and rinse with cold water to stop the cooking process; drain well.

Place steamed corn in a serving bowl and toss with remaining ingredients. Place in the refrigerator to chill at least 2 hours. This can be made a few hours, or one day ahead of serving. Enjoy! Best served at room temperature.

*Makes about 6 cups

Curried Salmon Chowder

I found this recipe on Instagram of all places - recipe by Jennifer Smith - no relation. It's a keeper! ...Make sure you have some fresh french bread to help sop up the chowder. Quick and easy.  If you don't like salmon make it sans the salmon and have curried potato soup! I know it's silly to think I "lightened" the recipe by using evaporated milk instead of the heavy cream, and using only half the butter called for in the recipe when you think of the can of coconut milk it uses..hey anything helps right!? right?!

1 large onion, peeled and roughly chopped
4 Tbl butter, ( I only used 2 Tbl)
2 Tbl mild Thai curry paste ( she used 1 Tbl green, and 1 Tbl red, so I did too)
2/3 cup white wine
13 oz can coconut milk (or 13.66 oz as the can comes)
2 cups vegetable broth
1 cup heavy cream ( I used low fat evaporated milk)
2 potatoes, peeled and large diced
2  -8 oz atlantic salmon filets, skinned and cubed
sea salt, freshly cracked pepper
fresh Italian flat leaf parsley

 In a large dutch oven melt butter, add onion, sauté until just beginning to soften. Add the curry paste, sauté another minute then add the white wine, coconut milk, vegetable broth and heavy cream, bring to a boil then turn down to a simmer, add potatoes, simmer for about 15 minutes. Add salmon, cook an additional 2-3 minutes. Add sea salt & pepper to taste and fresh parsley.
* makes 4 good sized bowls

Killer Granola

Sprinkle some of the granola on top of greek yogurt, on top of ice cream, mixed with some milk, or eat by the handful. I like it on top of greek yogurt with fresh strawberries, or peaches

2 Tbl unsalted butter
pinch of salt
1 cup chopped walnuts
2 tsp honey
1/4 cup packed light brown sugar
1/4 teaspoon vanilla extract
1 1/4 cups old-fashioned rolled oats
1/2 cup unsweetened coconut flakes
1/2 cup sunflower seeds
1/4 cup black sesame seeds

Preheat oven to 325F. Line a baking sheet with parchment paper. In a small saucepan, melt the butter with the salt over low heat. Add the chopped nuts, increase the heat to medium, and cook, stirring frequently for 5 minutes, or until lightly toasted. Add the honey and brown sugar, reduce the heat to low, and stir until melted and combined. Remove from the heat and stir in the vanilla extract. In a large bowl, combine the oats, coconut, sunflower seeds and sesame seeds. Add the sugar mixture and toss until the oats are evenly coated. Spread the granola evenly on the prepared pan. Place in the oven on the middle rack and bake for 15 minutes. Remove from the oven and stir to redistribute the granola. Bake for an additional 10 minutes, or until golden brown. Let cool completely on the baking sheet. Store the granola in an airtight container. Makes 3 cups.

*recipe from Tracy at shutterbean.com

Cranberry Avocado Salad with Candied Spiced Almonds

I didn't add the dressing for the salad in the picture, but it is very good. The dressing and the almonds make this salad

Sweet White BalsamicVinaigrette 

⅓ cup sugar

1 ½ tablespoons poppy seeds

1 ½ tablespoons sesame seeds

½ teaspoon paprika

2 teaspoons dried mustard

1 tablespoon minced sweet onion

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

½ cup white balsamic vinegar

⅓ cup vegetable oil 

⅓ cup extra virgin olive oil

Combine all ingredients for dressing in a jar and shake to dissolve the sugar

Salad

12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems

2 medium avocados, peeled and halved

¾ cup dried cranberries

¾ cup candied spiced almonds *recipe in side bar to the right

Place greens and cilantro leaves in a large bowl. Add avocado and dried cranberries and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Add more dressing if desired.

Candied Spiced Almonds

5 cups sliced almonds, or a 1 pound package

½ cup sugar

3 Tbl butter

2 tsp cinnamon

1 tsp cumin

1 tsp smoked paprika

1 tsp vanilla

sea salt

Place a large sheet of foil on a work surface. Spray with cooking spray or rub a little olive oil to prevent sticking.

Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup. (Took about 5 minutes to melt.)

Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.

Add the nuts and stir gently to coat. You have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute and a half, or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! (took this batch about 10 minutes) Turn out onto prepared foil and sprinkle liberally with sea salt. Let cool. 

Roasted Peppers & Feta Salad

I found this recipe on the Whole Foods website. ( wish we had a whole foods here)

2 bell peppers, roasted and seeded,  and cut into 1 inch pieces ( I used red and yellow)
feta cheese (recipe calls for 1 pound) cut into cubes
1 cup pitted greek olives ( I used 1/2 cup)
1 small red onion, diced ( any sweet onion) ( I only used a 1/4 of a onion)
3 garlic cloves, minced ( I used 1 garlic clove -it was plenty)
2 Tbl olive oil
1 Tbl balsamic vinegar
2 tsp chopped fresh thyme ( I didn't have any I will use it next time)
lemon juice from 1/2 a lemon
fresh cracked pepper and sea salt

Gently toss everything together in a resealable bowl. Cover and chill at least 5 hours before serving.
*I added some lemon zest

Perfectly Moist Chicken w/ Roasted Broccoli

For the chicken:

brush boneless skinless chicken breasts with olive oil. Season as desired. ( I used Mrs. Dash "table blend", fresh cracked pepper, and a little ground cumin.) Bake in a preheated 400 degree oven for 15 to 20 minutes. Let sit for 10 minutes then slice.

For the Roasted Broccoli:

1 head broccoli
3 tbl. extra virgin olive oil ( I used only 2 tbl)
1 tsp. kosher salt, or sea salt ( I didn't use any salt)
1/2 tsp sugar

carefully peel the outer peel from the broccoli stalks with a sharp paring knife the best you can. (be careful!)  Put your oven rack in its lowest position. Place a rimmed baking sheet INTO the oven WHILE the oven preheats to 500 degrees. Meanwhile; cut the stems into long 1/2 inch long pieces. (as you can see by the picture I had a broccoli head on hand, so I didn't have much stalk) cut the broccoli into long narrow florets. Put into a bowl and drizzle with the olive oil. Use your hands (your best cooking tool for mixing broccoli and olive oil - it's a given that your hands are clean at this point) to mix to coat. Sprinkle with sugar and salt and mix some more to distribute.  (the sugar helps to brown, and also gives it a slight sweetness) Your oven is probably 500 degrees by now. Open the door quickly ( oven not front) and remove the baking sheet. Now remember, the pan is very hot, so put it directly on top of the stove, or on hot plates, please don't forget the pan is HOT! ..carefully transfer the broccoli to the pan and spread in an even layer ( you will hear it sizzling - reminding you the pan is HOT!) laying the broccoli flat if it will let you. Using a POT HOLDER place the HOT pan back into the oven and bake for 10-15 minutes, or until well browned. Serve immediately.

****I've used this same roasting method with cauliflower - just as yummy!

Tuna Salad with Grilled Zucchini

 

I found this recipe while browsing around the internet at a blog called The Healthy Foodie. It's a keeper! Quick, easy, and so yummy. It serves one, so I doubled the ingredients, and put the other half in a container for lunch tomorrow. I packed my tuna and dressing separately.  It's a dress just before serving kind of salad, and I didn't want the tuna to make anything soggy.

2 cups mixed greens

1 large tomato, diced ( I like to seed mine, I learned that from Grandma Fisher)

1/4 cup parsley, chopped ( I used cilantro, because I love it)

1/4 cup fresh mint, chopped

10 kalamata olive, pitted

1 small zucchini, sliced lengthwise

1/2 avocado, diced

1 green onion, diced

1 can tuna, drained 

1 tbl. balsamic vinegar

1 tbl. extra virgin olive oil

sea salt and fresh cracked pepper to taste 

Grill the zucchini in a screaming hot grill pan or skillet sprayed with some olive oil spray - not too long, because you want it to still be a bit firm. Let cool for a few minutes and cut into bite size pieces.   Put everything in a big bowl and stir gently. (after all - the zucchini has been through a lot in that screaming hot pan earlier!) Serve immediately. 

*I didn't add salt, I felt it was great without it, because the kalamata olives add a nice touch of salt as is.  I also had some diced red pepper on hand, so I threw those in as well. 

Southwestern Chopped Salad topped with Grilled Chicken

1 head romaine lettuce, chopped
15 oz can black beans, rinsed and drained
1 red or orange bell pepper, chopped
1 pint cherry tomatoes, cut in halves, or chopped
2 cups corn, fresh or frozen (if frozen, thawed)
5 green onions, chopped

Mix all in a bowl and top with dressing of your choice. I use the creamy cilantro-lime dressing. (recipe in the side bar) I also topped it with some grilled chicken and sliced avocado for a complete meal.

**this makes a lot. About 4 main dish servings, or 6 to 8 side dish servings. So half or quarter the recipe to suit your needs. Its great left over for lunch - just don't dress it until serving time.

White Bean and Tuna Salad

You've worked all day - you don't feel like cooking, but you are hungry. You look in the pantry...you see a can of "good quality" oil-packed tuna. check. can of white beans. check. On the counter you see a lemon and fresh garlic. check. In the fridge you see fresh mint and green onions.check and check. You have all the ingredients to make White Bean and Tuna salad. In 5 minutes dinner will be done. boom.  If you have some whole wheat bread - toast it up in the toaster and butter it up! Put your white bean tuna salad on it. yum.

5oz can "good quality" tuna packed in oil, drained ( I use Trader Joes brand it is good!)
15 oz can white beans, rinsed and drained ( I used Organic Great Northern beans)
1/2 cup chopped green onions, OR red onion
juice and zest of 1/2 a lemon
1/4 cup fresh mint, OR parsley, chopped
1/2 tsp crushed red pepper flakes , more or less if you like or dislike heat
1 garlic clove, minced
salt and pepper to taste

Mix all in a bowl. Let flavors meld in the refrigerator for 30 minutes or more for best flavor. Salt and pepper to taste. Keep tightly covered in the refrigerator. The best part is this will still be good after 2 days in the refrigerator. great for lunches.

how many times can I say refrigerator? .....also good in pita bread, or with crackers

Creamy Cilantro - Lime Dressing

I drizzle this over southwestern salad, or a salad made up of chopped kale, chopped apples and walnuts. 

1 cup loosely packed cilantro, stems removed
1/2 cup plain Greek yogurt
2 Tbl fresh lime juice (about 1/2 lime)
1 garlic clove
1/4 cup olive oil
1 1/2 tsp white vinegar
1/8 tsp salt


Puree all ingredients in a blender until smooth. Boom. done! 

Quick & Spicy Asian Broccoli Rabe

1 bunch Asian broccoli rabe, trimmed and cut into 2 inch pieces

2 tsp extra virgin olive oil
3 garlic cloves, minced
1 tbl fresh lemon juice
1 tsp crushed red pepper

Cook broccoli rabe in boiling water 2 minutes or until tender crisp. Drain and plunge into ice water, drain. Squeeze dry.

Heat olive oil in large nonstick skillet over medium heat. Add garlic to pan; cook 1 minute. Add broccoli rabe, lemon juice, and crushed red pepper to pan; cook 3 minutes, stirring occasionally.

Danny's Sangria

Delish!.....plan ahead - mixture needs to mingle for 4 days. (after all it IS a party - mingling is a necessity)

Mix together:

1 gallon burgundy (jug wine) I prefer Gallo or Carlo Rossi

2 cups of fresh squeezed orange juice

Juice of 1 lemon

Juice of 1 lime

¾ cup of sugar

                

then add this to the wine mixture:

2 apples, cored & sliced

3 fairly ripe pears, cored & sliced

2 oranges, peeled, broke into wedges, cut in half

1 lemon, peeled, broke into wedges, cut in half

1 lime, peeled, broke into wedges, cut in half

              

Note: leaving the peel on the oranges, lemon and lime will make the sangria taste bitter

Cover air tight, store ambient for 3 days – the longer the better the fruit flavor

The day before you want to serve, put the container in the refrigerator overnight to chill

Just before serving, add just enough 7-Up to give the sangria a very slight carbonation – not too much or it will make the sangria too sweet.

Add ice to keep cold, then serve! Cheers!

Baked Artichokes

2 large artichokes

1 lemon

2 cloves garlic, minced

2-3 basil leaves, chopped

1-2 tbl olive oil

sea or kosher salt

fresh cracked pepper

1/2 cup chicken stock

preheat oven to 350 degrees.

With kitchen scissors  trim all the sharp edges off of each leaf. Wash the artichoke well in cool water. Slice down the center to form two halves. Clean out all the fuzzy hairs and smaller leaves with a spoon; immediately rub all the cut edges with lemon. 

Combine the olive oil, basil, garlic, lemon juice, sea salt and black pepper in a bowl. Mix  until it becomes a paste. Rub it all over the artichoke halves and inside the leaves. 

Spray a baking dish with olive oil cooking spray. Place each artichoke half top side down in the dish. Place the chicken stock in the dish. Cover. Bake 45-50 minutes, or until soft and tender. No need for mayo or butter with these artichokes. 

Bean and Kale Soup

1 pound hot or mild italian sausage (removed from casings)
1 onion, chopped
4 stalks celery, chopped
6 large carrots, chopped
3 cloves garlic, minced
3 boxes low-sodium chicken broth
7 stems kale or swiss chard, cut off stems and chopped
1 can cannellini beans, drained and rinsed
1 can great northern beans, drained and rinsed
1 potato, peeled - left whole
salt, pepper to taste
1/4 tsp oregano
red pepper flakes to taste, optional
bay leaf
1 cup small pasta, cooked
parmesan cheese, grated

Saute the sausage in a large pot in a little olive oil until browned. Add onion, celery, carrots, and saute about 5 minutes. Add garlic saute for 1-2 minutes. Add chicken broth, kale, beans, the whole potato and seasonings. Cook for 1 and a 1/2 hours. Take the potato out of the soup and mash with a fork (mash some of the beans too) this will thicken the soup.

Add some of the small cooked pasta to an individual soup bowl and pour ladle of soup over the pasta. ( This way your leftover pot of soup won't have mushy pasta floating in it if you keep it separate from the soup, or if you freeze the soup for later.) Sprinkle some parmesan cheese over the top, and serve with a piece of crusty bread.

Lettuce Greens Salad

Get a big bowl; add Baby lettuce and greens (spring mix), cilantro, squeeze of lime, drizzle of olive oil, fresh cracked black pepper, gorgonzola blue cheese, toasted pine nuts..avocado if you have one.

Blueberry Buckle

1/2 stick butter

2 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

3/4 cup sugar

1 egg

1 tsp pure vanilla extract

5 cups fresh blueberries

1 recipe streusel topping (below)

Heat oven to 350. Butter and flour springform pan, set aside. 

In a medium bowl sift together the flour, baking 

powder and salt. set aside. 

In a bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce mixer speed to low and add egg and vanilla. 

When combined, alternate adding reserved flour mixture and milk to mixer, beginning and ending with the flour mixture. Remove from mixer and gently fold in berries. 

Pour batter into prepared pan; sprinkle topping generously over cake. Bake 60-70 minutes or until cake tester comes out batter free. Remove  from oven; leave in pan 10 minutes on a cooling rack. Remove from pan; let cool 15 minutes before serving.

STREUSEL Topping

1 tsp ground cinnamon

1/4 tsp salt

1/4 cup packed brown sugar

1 cup all-purpose flour

6 tbl butter, softened

mix all dry ingredients in medium bowl; cut in butter using pastry blender or fork until fine crumbs form. Using hands, squeeze together most of the mixture to form large clumps. Sprinkle onto cake as directed.

Sangria

750 ML bottle red wine
1/4 cup brandy, optional
1/8 cup OR 1/4 cup sugar - to taste
2 apples , cored and cut into cubes
2 oranges, thinly sliced with peel on
2 pears, cored and cut into cubes - optional
1/2 of a 750 ML bottle lemon lime soda

mix red wine, brandy and sugar in a large glass container. Add apples, oranges and pears if using. Cover and chill overnight. When ready to serve add lemon lime soda. Enjoy!

Mom's Heavenly Hash Candy

1/2 pound german sweet chocolate
1/2 pound milk chocolate
1/4 pound butter
1/2 pound marshmallows,( large cut up, or just use small marshmallows)
1 cup nutmeats (pecans or walnuts)

Melt german chocolate in top of double boiler. Add milk chocolate. Still until melted. Add butter. Remove from heat and stir unitl butter melts. Add cut up marshmallows and nuts. Spread in well buttered 10x10 pan.

Mom's Divinity "Fudge" Candy

Be sure to make divinity on a dry day; candy will not harden on a humid day.




•2 1/2 cups granulated sugar

•1/4 teaspoon salt

•1/2 cup light corn syrup

•1/2 cup water

•2 large egg whites, room temperature

•1 teaspoon vanilla extract


 In a medium saucepan over medium high heat, heat sugar, salt, syrup and water to boiling, stirring constantly until sugar is dissolved. Set candy thermometer in place and continue cooking over medium low heat, not stirring, until the temperature reaches 266°. When the temperature reaches 260° beat the egg whites with electric mixer at high speed, until stiff peaks form. While beating, pour the hot syrup slowly into the egg whites. Beat for about 2 to 3 minutes, until mixture isn't glossy. Add vanilla and turn to low speed. Continue beating until the mixture holds its shape when dropped from a spoon. It will probably be too thick for the mixer at this point. With a lightly buttered teaspoon, drop onto waxed paper. Work as quickly as possible. If mixture gets too thick to work with, add a few drops of water. Let stand until dry. Store in tightly covered containers.

Mom's Biscochitos

Another "It's just not christmas without these" recipe. This recipe came from my dad's side of the family. Grandma Sanchez always made them. The original recipe called for "lard", but mom  switched up to crisco after it became available. The recipe says to Refrigerate at least 1 hour or overnight. Mom would refrigerate overnight.

Cookies:
1 1/4 cup granulated white sugar
1 stick crisco
2 egss
1/4 cup light corn syrup, or regular pancake syrup (mom used corn syrup)
1 tbl vanilla
1 tbl grated orange peel
2 tsp anise seeds
3 cups all-purpose flour (plus 4 tbl , divided)
3/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Topping:
1/3 cup granulated white sugar
1 tlb cinnamon
milk


For the cookies: Combine white sugar and shortening in large bowl. Beat at medium speed of electric mixer until well blended. Add eggs, syrup, vanilla, orange peel and anise seed. Beat until well blended and fluffy. Combine flour, baking powder, baking soda and salt. Add gradually to creamed mixture at low speed. Mix until well blended. Wrap dough in plastic wrap. Refrigerate at least 1 hour or overnight.

Heat oven to 375. Place sheets of foil on countertop for cooling cookies. Spread 1 tbl or more of flour on large sheet of waxed paper. Place one quarter of dough on floured paper. Flatten slightly with hands. Turn dough over and cover with another large sheet of waxed paper. Roll dough to 1/4 inch thickness. Remove top sheet of waxed paper. Cut out with floured cookie cutter. Place 2 inches apart on ungreased baking sheet, using large pancake turner. Roll out remaining dough and repeat process.

For the topping: 
Combine sugar and cinnamon. Brush cookies with milk. Sprinkle with cinnamon-sugar mixture. Bake 7-9 minutes, or until lightly set. DO NOT OVERBAKE. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely. Makes 4-5 dozen cookies.

* for an alternative method, divide dough in half. Chill one hour. Roll each half on lightly-floured surface to 1/4 inch thick. Cut into decorative shapes with cookie cutters.

Mom's Toffee

On the recipe card it states to use "5 cent Hershey candy bars soon to be 25cents"...now we know how old this recipe is.Now you can get them 2 for a dollar I think at the grocery check out stand



1 cup almonds, finely chopped
1 cup brown sugar
1 cup butter
2 -5 cent Hershey candy bars

Sprinkle 1/2 cup finely chopped nuts over a buttered 8x8 or 9x9 pan. Put butter in a heavy frying pan and melt slowly. Add sugars and mix. Bring to a boil and boil 12 minutes. Pour over nuts in the pan. After set but still warm, place chocolate bars over top and spread with spatula as chocolate melts. Sprinkle remaining 1/2 cup chopped nuts over chocolate. Break into pieces when cool.

Mom's Peanut Blossoms

It's just not Christmas without these cookies in the house

Sift together and set aside:
1 3/4 cups sifted all purpose flour
1 tsp baking soda
1/2 tsp salt.

Cream together:
1/2 cup shortening (crisco)
1/2 cup peanut butter. Gradually add in 1/2 cup white sugar, and 1/2 cup packed brown sugar. Creaming well. Add in:
1 unbeaten egg
2 tbl milk
1 tsp vanilla. Beat well. Gradually blend in the dry ingredients you set aside earlier. Mix thoroughly. Shape by rounded teaspoonfuls into balls. Roll in white sugar; place on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and place on a Hershey's Chocolate Candy Kiss on top of each cookie pressing down so that  cookie cracks around the edge. Return to oven; bake 2-5 minutes longer.

Mom's Bourbon & Brandy Boms

You can use either bourbon, or brandy in this recipe, or mix in both, but mom was a bourbon gal - Jim Beam..we always had a nice healthy stock of Jim Beam under the kitchen sink. Mom's drink of choice was a slightly overflowing shot glass full of Jim Beam, 4 ice cubes and a "splash" of water - ( she was a lady- she wasn't going to drink it straight!!) 2 glasses every night...no wonder mom was always so relaxed and happy! When four o'clock straight up rolled around you could be sure to find mom in the kitchen pouring herself a drink, and every night we could hear the sound of clinking glasses as mom and dad touched their glasses together, and then we would hear them saying "cheers". (for the record Dad's drink of choice was scotch - Chivas Regal ... when we lived in Spain he was given a super large bottle of it with a pump on it. ( a baby keg possibly?!)  Danny was "babysitting" me one night when they were out, and lets just say I wasn't feeling very good all of the sudden and a neighbor had to be called. Darn kids! The smell of it still makes me queasy! 


1 cup finely crushed vanilla wafers
1 cup powdered sugar, plus more for rolling
1 cup finely chopped nuts
2 tbl cocoa
1 tbl honey
1/4 cup liquor (any of the two, or you can mix both bourbon and brandy)

Mix all ingredients together. Shape into balls. Refrigerate until firm. Roll in powdered sugar. Store in a sealed tin, or jar in the refrigerator.

Mom's Chicken Feed

This has always been known as "Chicken Feed" in our family, but it's more commonly known as Chex Party Mix - it's a 'must have' during the Christmas holiday and a family tradition. Danny would always pick out the wheat chex, pretzels and cherrios, and I always wanted mom to add cheez-it crackers. In this batch I used Mixed Nuts instead of just peanuts and cashews.

Its funny how certain smells will bring you right back to your childhood, and the smell of chicken feed roasting in the oven is one of those smells for me.... brings me right back to being in the house on Martha street; mom in the kitchen making batches of chicken feed for us and any friends, or family that may come by... Dad is in the living room sitting in 'his' chair. The sliding glass door to the right of him is open ever so slightly so he can get air flow coming in from the outside - the brown card table set up in front of him - boxes of christmas cards, rolls of stamps, and mom and dads white address book trimmed in gold spread across the card table - pen in Dads hand - he is signing the christmas cards, addressing and putting stamps on the envelopes... while a detective show plays on the tv in the background. 

Chicken feed was always stored in vintage glass jars. ( old large glass best food mayonnaise jar - this one presently lives on my kitchen counter to store my flour....one of moms tea cups used as a scoop)

(Mom has "chix" on the recipe card - I guess to go along with the "chicken feed" theme, so just know where it says "chix" it means Chex cereal) 

3 cups corn "chix" cereal
3 cups wheat "chix"cereal
3 cups rice "chix" cereal
1 cup cherrios cereal
1 cup thin pretzel sticks
( I like to add 1 cup cheez-it crackers, some people like to add bagel chips)
1 8oz can EACH cashews and large peanuts
6 Tablespoons butter
2 Tablespoons worchestershire sauce
2 teaspoons Lawry's seasoned salt
3/4 teaspoon garlic powder
1/2 teaspoon onion powder

Melt butter, add salt, garlic and onion powders and worchestershire sauce. Mix with all other ingredients in a large roasting pan (mom would use the turkey roasting pan). Bake at 250 degrees for 1 hour; stirring every 15 minutes.

Let cool, and store in a large glass jars. (because that's how mom always stored it- it's tradition!)

Mom's Pralines

3 cups firmlly packed light brown sugar
1/4 tsp cream of tartar
1/8 tsp salt
1 cup milk
2 tbl butter
1 tsp vanilla extract
2 1/4 cups pecan halves

Combine sugar, cream of tartar, salt and milk in a saucepan. Stir over low heat until sugar dissolves. Wipe crystals occasionally from side of pan with wet cheesecloth. Cook to  236-238 degrees on a candy thermometer, or soft-ball stage. Cool to 220 degrees. Add butter, extract and pecans. Beat until creamy. Drop from large spoon onto buttered surface, or wax paper.

Makes 1 1/2 - 2 dozen pralines

Garlic Mashed Potatoes

These are the BEST garlic mashed potatoes I've had.

Garlic Mashed Potatoes

4 pds potatoes, peeled and quartered
8 garlic cloves, peeled and left whole
1/2 stick butter, cut into peices
1 cup half and half, warmed
2 tlb. sour cream
1/4 cup chopped chives or parsley
1/2 tsp salt
1/4 tsp pepper

Cook potatoes and garlic in boiling water until tender. Drain well. Add remaining ingredients while mashing.

Marinated Sirloin Steak

This is a wonderful marinade it can make a holiday special main dish, or since the meat has to marinate overnight it makes a great take along for camping. Just grill it up after you get your camp set up.

Marinated Sirloin Steak

2 to 2 1/2 pds sirloin steak (about 1 inch thick)
1 1/2 cups water
3/4 cup soy sauce
1/4 cup worcestershire sauce
1 medium onion, chopped
2 tbl white wine vinegar
2 tbl lemon juice
2 tbl dijon mustard
2 garlic cloves, minced
2 tsp dried parsley flakes
1 tsp dried thyme
1 tsp italian seasoning
1 tsp pepper

Place steak in a shallow dish, or large heavy duty resealable plastic bag. Combine remaining ingredients; pour over meat. Cover or seal, and refrigerate overnight. Remove meat; discard marinade. Let sit about 20 minutes before grilling. Grill uncovered, over medium coals/heat until meat is cooked as desired about 6-7 minutes per side for rare, 8-10 minutes per side for medium, or 11-13 minutes for well done. 6 servings.

Mocha Truffles

Here are some truffles boxed up and ready to give as a gift. They look and taste like you spent hours on them....sssshhh...don't tell anyone how simple they are to make. They truly melt in your mouth.  I got the recipe out of a Taste of Home magazine over a decade ago.They were the Grand Prize winner! The best part is they can be frozen for several months before dipping into chocolate. Thaw in the refrigerator before dipping. 



2 pkg. (12 oz each ) semi-sweet chocolate chips
1 pkg (8 oz) cream cheese, softened
3 tbl. instant coffee granules
2 tsp water
1 pd dark chocolate confectionery coating ie; almond bark, melting disc)
white confectionery coating, optional

In a microwave-safe bowl or double boiler, melt chocolate chips. Add cream cheese, coffee and water; mix well. * Shape into 1 inch balls and place on a waxed paper lined cookie sheet. Chill for 1-2 hours or until firm. Melt chocolate coating in microwave safe bowl or double boiler. Dip balls and place on waxed paper to harden. If desired, melt white chocolate coating and drizzle over truffles. Makes about 5 1/2 dozen.


* I find it much easier to put the mixture into the refrigerator for about 15-20 minutes so the mixture can harden a little - it's easier to shape them, but please keep checking the mixture, because it can get too hard really fast.

Indian Dal Nirvanna (Lentils)

This recipe is from the Nirvana Restaurant in Beverly Hills. I usually have all the ingredients on hand for this recipe except for the heavy cream, and have made it several times without the cream with great results. I usually use half the amount of butter called for as well. Sometimes I only cook for 30 minutes, because it's done by then.

Serve with basmati rice or naan flatbread.

Ingredients:

1 cup dry lentils

6 ounces canned crushed tomato

1 tablespoon grated fresh ginger

1 tablespoon minced garlic

1 teaspoon cayenne pepper (or less depending on your spice preference)

1 cup water

4 tablespoons butter

1/8 teaspoon salt, more to taste

freshly ground black pepper

1/3 cup heavy cream

2 tablespoons minced fresh cilantro

Directions:

In a large sauce pan, add the lentils and fill with water to cover by 2 inches. Bring to a boil. Reduce heat and simmer for 10 minutes until the lentils open and are tender. Drain the water from the lentils and return the lentils to the pot. Stir the lentils around in the pot mashing some of them against the pot to break open. Add the tomato puree, ginger, garlic, cayenne pepper, water, butter, salt and pepper. Cook for 1 hour until the dal is thick. Make sure to check the pot periodically to make sure the water does not cook out.

Stir in cream, garnish with minced cilantro.

Naan Bread

I always like to make fresh  naan bread to go with the Dal Nirvana ..if you like lentils you have to try the recipe. Find the recipe on the side bar.

Ingredients:


2 tsp dry active yeast

1 tsp sugar

1/2 cup water

2.5-3 cups flour

1/2 tsp salt

1/4 cup vegetable oil

1/3 cup plain greek yogurt

1 large egg


In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon.

Tturn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

 Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Typically naan is shaped more like an oval, so stretch into oval shape. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface. Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!

**medium heat produced the most bubbles in the bread - which is a good thing.

Lemon Lamingtons

Mom loved when I made Lamingtons, and brought them over to her house for her and her neighbor to eat.. she would share with her neighbor, but mostly she would keep them for herself. She said they got better with age - you know like she did... ;) Traditionally they are made with chocolate, but I usually had lemons on hand, so I always made lemon.

Never heard of Lamington's? A little history.....

The lamington is named after Charles Wallace Baillie or Charles Cochrane-Baillie, 2nd Baron Lamington, who served as Governor of Queensland from 1896 to 1901. Stories vary as to how it actually originated.
One of the stories surrounding the origin of the lamington is that Lamington's cook developed the cake as a means to use up leftover sponge cake.

According to another account, the dessert resembled the homburg hats favoured by Lord Lamington.

Another account again tells of a banquet in Cloncurry during which the governor accidentally dropped a block of sponge cake into a dish of gravy, and then threw it over his shoulder, causing it to land in a bowl of desiccated coconut. A diner thought of replacing the gravy with chocolate and thus created the lamington known today.
Another account states that lamingtons were first made at Harlaxton House in Toowoomba, Queensland in the summer of 1896 for Lord Lamington, Governor of Queensland and his guests at afternoon tea. Lord Lamington requested that the cook prepare snowballs, round cakes that are served with whipped cream. When the cook found that the kitchen lacked the correct cake tins and there was no cream, she prepared a large cake cut it into cubes, iced them with chocolate, rolled them in desiccated coconut and served them instead. This unusual treat proved to be a big hit with the guests. The guest asked Lady Lamington what the cakes were called, and when they were told they had no name they were named 'Lord Lamington Cakes'.

Lemon Lamington's

Ingredients:

1 tablespoon of fresh lemon juice

1 1/3 cup of powdered sugar, sifted

roughly 1 tablespoon of warm water

Ready made store bought Angel food cake, or homemade if you have the time, but the beauty of this recipe is to cut the cake into cubes, and roll  into coconut, and you are done. Cut into 2 inch cubes and throw into the freezer for about 30 minutes they will be easier to work with if they aren't too spongy.

desiccated coconut, or ***bagged  shredded coconut

 
Lamington instructions:
In a small bowl mix fresh lemon juice, powdered sugar and water to form an icing. (add more water if necessary -you want to have it thin enough to work with. Take chilled cake cubes and  roll cake cubes into lemon icing, and then into desiccated coconut. Lay on wire rack so icing can set and absorb into cake. Stays fresh for several days in a covered container.  
 

 
***How to Make Desiccated Coconut
Desiccated coconut is different from the more common 'sweetened' coconut sold in plastic bags or cans in grocery stores. Desiccated unsweetened coconut has a sweet coconut flavor and dry (not sticky) texture. You can find it in health food store or specialty food store, but if time doesn't permit this extra trip, just use sweetened coconut

Desiccated coconut usually contains about 3% of moisture. Desiccated coconut is produced from the white part of fresh, mature coconut kernel. The white part is disintegrated or shredded into desired sizes such as flakes, granules, chips or shreds. Then it is dried in hot air at 50-55 degree centigrade. It is available in toasted, sweetened or sweetened toasted forms. It also comes in two variations such as low fat (maximum 50% fat) and high fat (minimum 60% fat). Desiccated coconut is available in a number of stores and grocery shops in the market. However, you can make it at home on your own. Follow these instructions to make desiccated coconut.
You will require:

•Bag of shredded coconut
•Baking sheet

•Bowl

•Spoon

•Oven

Preparation:

If you have a bag of shredded coconut, place the shredded coconut onto a baking sheet. You should spread a thin layer of loosely stacked coconut on the sheet. Avoid clumping together, as it will prevent coconut from drying. Heat the oven to 250°F. Place the baking sheet with coconut inside the oven. Bake over low heat for about 5-10 minutes. The duration required for dehydration depends on moisture content of the coconut and the size of grated coconut shreds. During dehydration process, you need to pay attention and check the status of the coconut frequently. Once the coconut is dried completely, it is brittle to touch instead of creamy. Then remove it from the oven. Transfer the coconut to a bowl.

Eggplant Gratin

Who doesn't love eggplant?! ...well actually I know a lot of people who don't, but if you love eggplant this recipe is for you.

• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick

• 1/2 cup ricotta cheese

• 1 extra-large egg

• 1/4 cup half-and-half

• 1/2 cup plus 2 tablespoons freshly grated Parmesan

• Kosher salt

• Freshly ground black pepper

• 1/2 cup good bottled marinara sauce

Preheat the oven to 400 degrees F.

3 egg whites

1 cup fine dry breadcrumbs (use more if needed)

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Lightly oil two baking sheets or coat them with nonstick cooking spray. Cut eggplants crosswise into 1/4 -inch-thick slices. In a shallow dish, whisk egg whites with 3 tablespoons water until frothy. In another shallow dish, combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (You may need to make more coating mixture, but then discard any leftover breadcrumbs and egg white.) Arrange eggplant slices in single layer on the prepared baking sheets. Bake for 15 minutes, turn eggplant slices over and bake for about 15 minutes longer, or until crisp and golden.

Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.

Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

Poached Chicken Breasts

This is the method I use to poach chicken breasts for my chicken potato salad, and it's also just great to have cooked chicken on hand for chicken enchiladas, chicken quesedillas, chicken caesar salad etc. Poaching ensures moist chicken every time.

boneless chicken breasts
chicken broth (enough to cover chicken)
1/4 tsp fresh whole peppercorns, 1 bay leaf (fresh if you have it)

Direction:

1.Place chicken in pan.

2.Add enough chicken broth  to cover the chicken.

3.Add peppercorns and bay leaf.

4.Bring the broth to a boil and then reduce to a simmer. (do not let boil -that is what makes the chicken tough)

5.Simmer for two minutes.

6.Remove the pan from heat and cover.

7.Let sit for 30 minutes.

8.Now the chicken is poached to perfection. Cut it into cubes, and freeze for use later, or use right away - the possibilities are endless.

Chicken Potato Salad

Chicken Potato Salad? Trust me.. this is a keeper. I get requests to make this all the time, and everyone always asks for the recipe.

6 medium red potatoes, steamed, peeled and cubed
2 poached chicken breasts, cubed (check out how to poach chicken breasts on the side bar)
1 cup sliced celery
1/4 cup grated carrots
1/2 cup chopped onion
1/4 cup chopped (Vlasic brand is the best) baby kosher dill pickles
1/4 cup sliced black olives
1/4 cup chopped granny smith, or honey crisp apple (peeled)
1 cup Hellmans (or Best Foods) mayonnaise (no substitutes! - you heard me!)
2 tbl dill pickle juice
1/4 tsp pepper
2 pinches salt

Mix first 8 ingredients in a large bowl. In a smaller bowl mix mayonnaise, pickle juice, pepper and salt. Combine with first 8 ingredients in the large bowl. Cover and chill in refrigerator so flavors can meld.
*Best if chilled overnight.