Recipes included: Apple-Maple Glazed Chicken Springtime Pot Roast Pork Chops alla Pizzaiola Cuban Mojito Chicken with cilantro black bean & corn rice Cilantro Lime Chicken Tacos Broccoli and Chicken Stir-Fry Sauce Root Beer Pulled Pork Sandwiches Beef osso buco (*note: this recipe calls for wine) Broiled Tilapia Parmesan Enchiladas Supreme Key Lime Marinated Pork Fillets (Sauce) Blue Cheese-Pepper Steak Wraps French Chicken Broccoli Supreme Mexican Chicken Corn Chowder
ANGIE Apple-Maple Glazed Chicken recipe adapted from Taste of Home 1/3 cup apple juice 1/3 cup maple syrup 2 Tbsp balsamic vinegar 1/2 tsp Dijon mustard 1 tsp salt, divided 3/4 tsp pepper, divided 1/2 tsp dried thyme 1/2 tsp dried rosemary 1 clove garlic, minced 6 bone-in skin on chicken breast halves Preheat oven to 350 degrees. In a small saucepan, combine the apple juice, syrup, vinegar, mustard, 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in thyme, rosemary and garlic. Remove from the heat; set aside. Sprinkle chicken with remaining salt and pepper. Bake chicken in the preheated oven, uncovered for 30-45 minutes or until a meat thermometer reads 170, basting frequently with apple juice/maple mixture.
ANGIE Springtime Pot Roast 2 lb chuck steak - thick cut, black pepper to season 1 1/2 cup baby carrots 2-3 medium yukon gold potatoes, quartered 1 onion, roughly chopped 1-2 Tbsp minced garlic 3/4 cup vidalia onion dressing 1 packet dry vegetable soup mix 2 cups water Directions 1. Season steak with black pepper and brown in pan (optional). 2. In the bottom of crockpot, layer carrots, potatoes and onions. 3. Place seasoned or browned steak on top of vegetables, and top with garlic 4. In separate bowl, combine soup mix, onion dressing and water. Pour mixture over steak. 5. Cook on low 6-8 hours or high 4-6 hours.
SUSAN Pork Chops alla Pizzaiola recipe from Giada DeLaurentiis 2 Tbsp olive oil 2 (1-inch thick) bone-in pork loin center-cut chops (about 12 oz each) Salt and freshly ground black pepper 1 small onion, thinly sliced 1 (15-oz) can diced tomatoes, in juice 1 tsp Herbs de Provence 1/4 tsp dried red pepper flakes, or more to taste Garnish: 1 Tbsp chopped fresh Italian parsley leaves *For make ahead/freezer meal: Prepare the recipe by browning the pork chops as directed above. Transfer the pork chops to a plate and allow to cool. Add the onion to the same skillet and saute over medium heat until crisp-tender, about 4 minutes. Remove onions off heat and allow to cool. Once pork and onions have cooled, transfer both to a large freezer sized storage bag. Add the remaining ingredients to the bag, squeeze out excess air, seal and freeze. When ready to prepare, remove from freezer and defrost. Place contents in a slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
SUSAN Cuban Mojito Chicken with cilantro black bean & corn rice 1/4 cup of Cuban Mojito simmering sauce from Trader Joes 1 Tbsp chopped green chilies 2 chicken breasts 2 cups hot cooked rice 1/4 frozen corn, thawed 1 can black beans, rinsed 1 Tbsp chopped cilantro juice of 1/2 lemon 1. In a ziploc bag, add chicken breast, simmering sauce and chopped green chilies. 2. Allow chicken to marinate overnight. 3. Grill chicken in a grill pan, grill, George Foreman or panini grill, until cooked through. 4. To make rice: combine hot cooked rice, corn, beans, cilantro and lemon juice. 5. Toss until fully incorporated. 6. Serve chicken over a bed of the rice.
KELLY AHLANDER Cilantro Lime Chicken Tacos original Joelen recipe cooking spray for sauteeing 2-3 large boneless, skinless chicken breasts, cut in bite sized pieces salt and pepper to taste 1 tsp garlic powder 1/2 cup cilantro lime pesto (recipe follows) flour or corn tortillas preferred taco garnishes (salsa, sour cream, cheese, etc) Season chicken with salt, pepper and garlic powder. In a skillet sprayed with cooking spray, saute chicken over medium high heat and cooked through. Toss cooked, seasoned chicken with the pesto. Fill tortillas with chicken and top with preferred garnishes. To make ahead/freezer meal: Cook chicken as directed as above and cool. Place chicken in freezer bag. Prepare cilantro lime pesto as directed below. Place a 1/2 cup of pesto in a small storage bag then place inside the freezer bag with the chicken. Freeze. When ready to prepare: defrost and heat chicken. Toss chicken with defrosted pesto. If desired, heat chicken and pesto together before filling tacos.
KELLY AHLANDER BROCCOLI AND CHICKEN STIR-FRY SAUCE: 2 Tbsp soy sauce 1 Tbsp orange juice 1/2 tsp red wine vinegar 1 Tbsp brown sugar 1 tsp sesame oil or canola oil 1 tsp red pepper flakes (less if desired) 1/2 Tbsp Cornstarch 1/4 Tsp black pepper 1/4 tsp garlic powder 1/4 to 1/2 tsp ginger Directions: In a small bowl, whisk together the soy sauce, Orange juice, red wine vinegar, brown sugar, oil, red pepper flakes, garlic powder, ginger and cornstarch. Reserve. Set a wok over medium high heat and coat bottom with 1 Tbsp of oil. When the oil shimmers and pops, add 10 to 15 pieces of chicken. Stirfry until the chicken is fully cooked through. Transfer to a plate and repeat the process with the remaining chicken pieces. Add the chicken back to the pan along with the sauce, and let simmer until sauce has reduced down a bit and thickened. If the sauce doesn t get as thick as you would like, simply mix together: 1 tsp cornstarch with 1/4 cup Cold water, and slowly add this mixture to your sauce. Add the steamed veggies, toss and serve over rice or noodles. * This is also good heated up the next day if you have left-overs. My husband takes the leftovers and puts the rice mixture on a soft flour tortilla shell, rolls it up and eats it that way!
MIRANDA Root Beer Pulled Pork Sandwiches recipe adapted from AllRecipes 1 (2 lb) pork butt or pork shoulder 1 (12 fluid oz) can or bottle root beer BBQ sauce (recipe follows) 8 hamburger buns, split and lightly toasted Place the pork in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, roughly 6 to 7 hours. Note: the actual length of time may vary according to individual slow cooker. Remove the pork from the slow cooker and transfer into a large bowl. Discard the remaining liquid in the slow cooker. Add the barbecue sauce to the pork and toss to coat. Fill the hamburger buns with the pork and serve. BBQ sauce: 1 tsp paprika 1 tsp light brown sugar 1/3 tsp ground coriander 1/4 tsp ground black pepper 1/2 cup ketchup 3 Tbsp light molasses 2 Tbsp grated onion 2 Tbsp Worcestershire suace 2 Tbsp Dijon mustard 1 Tbsp cider vinegar 1 Tbsp light brown sugar 1 tsp liquid smoke Whisk ingredients in bowl; set aside until ready to toss with pork.
MIRANDA Beef osso buco 3 lb. beef shanks salt & pepper to taste onion & garlic powder to taste olive oil for browning 2 cups cabernet sauvignon wine 1 onion, chopped 3 large cloves garlic, minced 1 handful fresh basil 1 Tbsp fresh parsley leaves 1 Tbsp rosemary herb mix 1-2 cups sliced mushrooms 2 cups marinara sauce Preheat oven to 350 degrees. Season shanks with salt, pepper, garlic & onion powder. In a dutch oven, add olive oil to hot pan to coat bottom. Brown shanks in oil on both sides. When browned, add wine to pan to deglaze. Add remaining ingredients to pot. Cover and bake in preheated oven for 1.5-2 hours, until beef shanks are tender.
KAREN Ingredients Broiled Tilapia Parmesan 1/2 cup Parmesan cheese 1/4 cup butter, softened 3 Tbsp mayonnaise 2 Tbsp fresh lemon juice 1/4 tsp dried basil 1/4 tsp ground black pepper 1/8 tsp onion powder 1/8 tsp celery salt 2 lbs tilapia fillets Directions 1. Preheat your oven's broiler. Grease a broiling pan or line pan with aluminum foil. 2. In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and lemon juice. Season with dried basil, pepper, onion powder and celery salt. Mix well and set aside. Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
KAREN ENCHILADAS SUPREME 1 lb lean ground beef, cooked and grease free 1 can (15 oz) red kidney beans, drained and rinsed 1 can (10 3/4 oz) can of Cheddar Cheese Soup (I used Campbell s) 2 cans (10 oz each) enchilada sauce (I used Mild) 1 Tbsp granulated sugar & 2 Tbsp water (add to enchilada/cheese sauce) 1 can (4 oz) diced green Chile peppers, drained 1/2 to 1 cup frozen whole kernel corn, thawed 1/2 tsp. chili powder 1/4 tsp. salt 1/4 tsp. ground cumin 2 cups shredded pepper jack cheese (10 oz) or other favorite cheese 1 to 1 1/2 cups of your favorite Salsa or Picante sauce (HERDEZ SALSA is one of my favorites) 8 (6 1/2-inch) fajita-size flour tortillas fresh cilantro sprigs for garnish (optional) Directions Heat oven to 375 degrees. (This recipe could be made without the ground beef. Substitute chicken or leave the meat out entirely!) 1. Brown ground beef until done. Drain the grease very well. I like to use paper towels to squeeze out any remaining grease. Add drained and rinsed red beans, chile peppers (opt), corn, chili powder, salt and cumin. Add the salsa or picante sauce and stir well to combine. 2. In medium-size bowl, stir together two cans enchilada sauce, sugar and 1 can of cheddar cheese soup. Stir 1 cup of the enchilada sauce into bean mixture. If you want this to be milder, you could use 1 can of enchilada sauce and 2 cans of cheese soup. I used Campbell s brand. 3. Spread 1/4 to 1/2 cup of the remaining enchilada sauce in 13 9-inch baking dish. Brush one side of a tortilla with enchilada sauce. Spoon the hamburger mixture down the length and towards the center, on sauced side and then roll up. Place rolled tortilla in baking dish, seam side down. Repeat with remaining tortillas and meat & cheese mixture. Pour remaining enchilada sauce over top to cover. Top with remaining 1 cup cheese. 4. Bake at 375 degrees for 45 minutes, until hot & bubbly and slightly browned along the edges. If desired, garnish with cilantro. Place your baking dish on top of a cookie sheet, just in case it bubbles over!
DENETTE Key Lime Marinated Pork Fillets (Sauce) 4-6 Tbsp Nellie & Joe's Key West Lime Juice 1/3 cup olive or vegetable oil 1 garlic clove 1 Tbsp fresh cilantro ½ tsp cumin ½ tsp chili powder 2 tsp sugar ½ tsp red pepper flakes Salt and pepper, to taste Toss all ingredients into a food processor and pulse until combined. Marinate meat for ½ hour, grill and eat.
DENETTE Blue Cheese-Pepper Steak Wraps recipe adapted from Cooking Light Annual Recipes 2001 1 lb flank steak 1 Tbsp soy sauce 1/2 tsp garlic powder salt & pepper to taste cooking spray for sauteing 2 cups sliced mushrooms 1 medium onion, sliced 1 medium red bell pepper, seeded & cut into strips 1 1/2 Tbsp red wine vinegar 1/2 cup crumbled blue cheese 4 flour tortillas 2 cups chopped romaine lettuce Trim fat from beef; slice beef into 1/4 inch strips and set aside. Combine soy sauce, garlic powder, salt and pepper in a large bowl. Add the beef and toss to coat. Place a large nonstick skillet over medium high heat and coat with cooking spray. Add the seasoned beef and saute until cooked thoroughly. Remove from the pan and keep warm. To the same pan, add the mushrooms, onion and bell pepper. Saute until slightly caramelized, adding cooking spray as needed. Stir in the red wine vinegar and add the beef. Remove from heat and stir in the blue cheese. Warm the tortillas according to package directions. Spoon 1 cup of the beef mixture onto each tortilla; top each serving with 1/2 cup lettuce and roll up.
KELLI DESPAIN FRENCH CHICKEN BROCOLLI SUPREME Ingredients: 1 lb. fresh broccoli Break in pieces, and steam for 2 minutes. 3 cups cooked chicken breasts Break up in small pieces 3 cups Grated Cheddar Cheese divided 2 tubes Ritz Crackers 1 stick melted butter 1 Tbsp poppy seeds SAUCE: 1/3 C. Butter melted 1/4 C. Cornstarch, dissolved in 1/2 C. COLD Water 1/3 C. Chicken Broth 1/4 tsp. Salt 1/4 tsp Pepper 2 Cups Milk 1 1/2 cups of the above Cheddar Cheese Directions: In greased 13 9 pan, layer the broccoli and chicken, then set aside. In saucepan over medium heat, combine the melted butter, cornstarch dissolved in water, chicken broth, seasonings, and milk. Stir well, and continue stirring until sauce has thickened. Turn heat down to low, and add 1-1/2 cups grated cheddar cheese. Stir until melted. Pour over the chicken and broccoli. Top with 1-1/2 cups grated cheddar cheese. Melt the butter, and add the poppy seeds, and stir well. Crush Ritz crackers in large zip-lock bag with a rolling pin. Don t crush too small. Add crumbs to the melted butter. Sprinkle crumbs over the top of the grated cheese. Bake uncovered at 350 degrees for about 30 minutes, or until hot & bubbly.
KELLI DESPAIN Mexican Chicken Corn Chowder Ingredients 1 1/2 lbs boneless skinless chicken breasts, cut into bite-size pieces 1/2 cup chopped onion 1 clove garlic, minced 3 Tbsp butter 2 cubes chicken bouillon 1 cup hot water 3/4 tsp ground cumin 2 cups half-and-half cream 2 cups shredded Monterey Jack cheese 1 (14.75 oz) can cream-style corn 1 (4 oz) can diced green chiles 1 dash hot pepper sauce 1 tomato, chopped fresh cilantro sprigs, for garnish (optional) Directions 3. In a Dutch oven, brown chicken, onion, and garlic in butter until chicken is no longer pink. 4. Dissolve the bouillon in hot water; Pour into Dutch oven, and season with cumin. Bring to a boil. Reduce heat to low, cover, and simmer for 5 minutes. Stir in cream, cheese, corn, chilies, and hot pepper sauce. Cook, stirring frequently, until the cheese is melted. Stir in chopped tomato. Garnish with cilantro.