Spiced Honey Lemon Chicken

Courtesy of Mindy Carlson

2 full chicken breast pounded to an even thickness
1 tsp. salt
1 tsp. pepper
4 tsp. olive oil
1 tbls. butter, melted
3 tbls. honey
zest and juice of 1 lemon (or 1/3 cup)
1/2 tsp. ground cinnamon
3/4 tsp. ground cumin
2 tsp. paprika

1. Combined all of your ingredients in a small bowl or ziplock. Pour over chicken. Allow to marinate for at least 1 hour in the fridge, but you can marinate the chicken for 24 hours, and longer is better!

2. You can either grill or broil the chicken. To grill, preheat the grill to medium-high heat and grill over high heat for 3 minutes on each side, then over indirect heat for 5 minutes on eat side. To broil, heat the over to 400 degrees and cook for 10-15 minutes on each side, until cooked through and the juices run clear.

Sweet Carmelized Brussels Sprouts

Courtesy on Mindy Carlson.... but may have originally come from The Noshery.
(Photo from Flickr)

I've never had brussel sprouts in my life but I ate two servings of this and can't wait to make it for Chris.

6 tablespoons butter, divided into 3 tablespoons
1 onion, thinly sliced
kosher salt
2 tablespoons apple cider vinegar
4 teaspoons sugar
1 1/2 pounds brussels sprouts, quartered
3 tablespoons extra-virgin olive oil
1/2 cup water
4 slices of bacon, cook until crispy then cut into small pieces

Melt 3 tablespoons butter in medium skillet over medium heat. (Mindy cooked the bacon first and used the bacon fat to start cooking the onions, YUMMY) Add onions and sprinkle lightly with kosher salt and pepper. Saute until soft and golden, about 10 minutes. Add the combined vinegar and sugar. Stir until brown and glazed, about 3 minutes.

Quarter brussels sprouts length wise. Heat the olive oil in large skillet over medium-high heat. Add in the brussel sprouts and sprinkle with salt and pepper. Saute until brown at edges, 6 minutes. Add 1/2 cup water and the remaining 3 tablespoons butter. Saute until most of water evaperates and sprouts are tender but still bright green, 3 minutes.

Mix in cooked, crispy bacon and serve on top with onion. ( Mindy mixed them all together in a bowl before serving, I highly reccomend this)

Serves 4

Fried rice with shrimp and snow peas

Martha Stewart Living February 2010
I saw Martha make this on the Today Show yesterday and it looked so yummy I had to get the recipe and make it right away.

Ingredients

1/4 cup plus 1 teaspoon vegetable oil
2 large eggs, beaten
12 large shrimp (about 12 ounces), peeled and deveined, tails on
Coarse salt and freshly ground pepper
3 tablespoons finely chopped lemongrass (yellow and pale green parts only)
3 tablespoons minced garlic (about 4 large cloves)
2 tablespoons minced fresh ginger (from one 2-inch piece)
1/2 teaspoon finely chopped Thai chile
12 shiitake mushroom caps, sliced 1/2 inch thick (11/2 cups)
1 cup snow peas, trimmed
4 cups day-old cooked long-grain rice, preferably jasmine (from 1 1/3 cups dry)
3 tablespoons soy sauce
5 scallions, white and pale-green parts only, sliced crosswise (1/2 cup)
Lime wedges, for squeezing
Garnish: scallions, thinly sliced lengthwise

Directions

The secret: Day-old rice. It’s drier than freshly steamed rice, so it fries easily without sticking to the wok.

1. Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.

2. Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.

3. Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.

NOTES: I used brown rice. Also, due to all the chopping (which is well worth it) you could totally prep all the food ahead of time and then pull it all together when it's time for dinner.

Squash Stuffed Apples

Squash Stuffed Apples

Serves 4 - Use organic ingredients whenever possible


2 Granny Smith or Pippin apples

1/4 cup + 1 tablespoon fresh apple cider or unfiltered apple juice

2 tablespoons agave nectar or honey

2 heaping cups butternut squash, cubed

1 tablespoon Earth Balance non-hydrogenated margarine

2 tablespoons maple syrup

1/8 teaspoon salt

Pumpkin pie seasoning or cinnamon


Preheat your oven to 325˚

Core the apples and them cut them in half across the middle.

Using a paring knife and spoon, scoop out some of the pulp to form apple “bowls”. Save the pulp.

Put the apple into a small baking dish.

Whisk together the apple cider and agave nectar and pour over the apples.

Bake for 30 minutes, basting the apples at least once with the sweetened cider in the dish

While the apples are baking, peel, seed and cube the squash.

In a skillet or large pot with a cover, melt the margarine over a medium low heat.

Add the cubed squash, reserved apple pulp, maple syrup and the tablespoon of cider and saute covered for 15 minutes.

Stir occasionally so it doesn’t stick or burn.

Let the squash mixture cool for a few minutes uncovered before putting it into your food processor with the salt and blending until smooth.

Transfer the squash mixture to a pastry bag and pipe into the apples.

If the cider in the baking dish has not thickened, pour it into a small pot and bring to a fast simmer for 1 minute to thicken it

Pour the thickened cider over the stuffed apples and sprinkle them with pumpkin pie spice or cinnamon.

Nutter Butter Banana Trifle

Making this little gem isn't as hard as you think. Even making the pudding from scratch was rewarding.
3 cups milk
3 large eggs
3/4 cup sugar
1/3 cup all-purpose flour
2 Tbsp. butter
2 tsp. vanilla
5 medium ripe bananas
1 (1-lb) package Nutter Butter's
2 cups sweetened whipped cream
Garnishes: Nutter Butter cookies, dried banana chips, fresh mint sprigs.

1. Whisk together first 4 ingredients in a large sauce pan over medium-low heat. Cook, whisking constantly, 12-20 minutes or until thickened. Remove from heat; stir in butter and vanilla until butter is melted.

2. Fill a large bowl with ice. Place saucepan in ice and let stand, stirring occasionally, 30 minutes or until mixture is thoroughly chilled.

3. Meanwhile, cut bananas into 1/4 inch slices. Break cookies into thirds.

4. Spoon half of pudding mixture into a 3 quart bowl, picture or trifle dish. Top with bananas and cookies. Spoon remaining pudding mixture over bananas and cookies. top with sweetened whipped cream. Cover and chill 2 to 24 hours. Garnish, if desired.


Ok all you lazy bones, yes you could just use instant pudding but trust me, making the real stuff was not that hard!!!!

Here's what you do. Instead of real whipped cream they suggest extra creamy cool whip completely thawed.

Instead of the pudding you just use:
3 cups milk
2 vanilla instant pudding
1 tsp. vanilla
Beat above with an electric mixer for two minutes or until thickened; let stand 5 minutes.
Stir in 1 (80z) container sour cream.

Proceed with rest of recipe.

Thank you Southern Living

Luscious Orange Cake

Recipe Courtesy Victoria Carlson
Photo and Cake Made by Samantha Lee

Some of you may remember I made this for Marci's birthday in April. This is where it came from. The pros aforementioned above.
Cake:

1 pkg yellow cake mix (I always use Duncan Hines)
1/2 cup vegetable oil
4 eggs
1 (11oz) can mandarin oranges, drained
1/2 cup plus 1 Tbsp orange juice
1 tsp vanilla

Frosting:

2 (8 oz) cans crushed pineapple with juice
1 pkg vanilla instant pudding mix
1/2 cup powdered sugar
1 tsp vanilla
1 (8 oz) tub Cool Whip

Heat oven to 350 degrees. Grease and flour three round 9 inch cake pans. Combine cake ingredients in bowl and mix with hand mixer for one minute on low and then three minutes on medium. Mixture should be smooth with small bits of mandarin orange. Pour equally into three pans. Bake for 25 minutes until cake is spongy to the touch or a toothpick comes out clean. Cool for 10 minutes IN PANS on wire rack. Then remove from pans and cool completely on wire rack.
While cake is cooling, make frosting. Drain pineapple juice, adding it to pudding mix and combining well. Add pineapple, powdered sugar and vanilla. Fold in cool whip.

To assemble cake, frost between each layer, then outside of cake. I added toasted coconut and a sugared orange slice to the top of my cake for display purposes only.

Summer Fruit Salsa & Homemade Cinnamon Chips

Recipe and Photo Courtesy Samantha Lee

Fruit Salsa

half of a fresh pineapple, coarsely chopped
one ripe mango, peeled and coarsely chopped
1 Tbsp minced cilantro (don't be afraid of it - just embrace it)

Combine all three ingredients in a bowl one hour before serving time to let juices flow and flavors combine.

Cinnamon Chips

1/2 stick melted butter
4-8 6 inch flour tortillas (for this photo I used whole wheat)
cinnamon sugar (combine cinnamon to sugar at a 1-2 part ratio)

Brush melted butter on one side of flour tortilla. Sprinkle with cinnamon sugar. Place on a cookie sheet and cut into triangles with a pizza cutter. Bake at 350 degrees until golden brown and bubbly. Let cool, then remove with spatula.

Zesty Mexican Soup

by: Susan Bandel

2 cups cubed chicken (aprox. four breast. cook in pan before hand)
1 14.5 oz can chicken broth
1 11.52 oz can vegetable juice
1 can "mexi" corn (has green and red pepper already in it)
1 cup salsa
1 can chopped green chili's
1/4 cup chopped fresh cilantro

Combine all ingredients in a large pot. Simmer for 10-20 minutes. Serve topped with Monterrey Jack cheese and tortilla chips.

Audrey's Note: I usually double the recipe and use one can regular and one can zesty, you could just use half a can of each if you only did a single recipe.

Super easy and yummy. Good anytime of the year.

Roasted Banana Mash

Don't let the ingredients fool you...this is hands down yummy! Even my very discerning food critic Chris requested it for special dinner guest over the weekend. I learned how to make this recipe when I took some cooking classes by Josh Alkire in San Diego. It was complimented by a yummy white fish dish that I'll add another time but it's great served with other things. I served it with stake and green beans this weekend.

2 lbs. red potatoes, cut into 1-2 inch pieces
4-6 garlic gloves
2-3 shallots peeled and quartered
1/4 c. olive oil
2 Tablespoons chopped fresh Thyme (2 tsp. dried)
salt and pepper
2-3 bananas peeled and chopped 1 inch long
1/2c. heavy cream (I use 1/3 cup skim milk on occasion)
1/2 c. butter (I use about 1/4 cup butter)
1 Tablespoon chopped Italian parsley (if desired)
1-2 Tablespoons chives chopped for garnish (if you really want to be fancy)


Pre-heat over to 450 degrees. Heat a heavy bottomed pan inside the over at least 15 minutes to get good and hot. (Make sure the pan is oven proof.)

In a bowl toss together the potatoes, garlic, shallots, thyme and olive oil, then season with salt and pepper. Place in the hot pan and roast in the oven for 30 to 45 minutes, tossing every 15 minutes. Toss the banana in a bit of oil and through on top of the potatoes. Cook until color forms on the bananas. Remove from oven and transfer to a bowl with the butter and parsley (if desired). Add cream. Mash by hand until all the butter and cream is incorporated, being sure to leave lumps. Season to taste, and garnish with chives.

Sweet Potato Soup with Lime

1 1/3 cups thinly sliced leeks (white only)
3 1/2 cups vegetable or chicken broth (or more as needed) I've used up to 6 cups to get the consistency I like.
4 lbs. sweet potatoes, peeled and cut into 1 inch cubes
Fresh lime juice to taste (or bottled)
Salt and Pepper
1/4 cup chopped cilantro (optional)

Put leeks and 1/2 cup broth in a pot. Bring to a simmer over moderately high heat and cook 1 minute. Add sweet potatoes and cook 4 minutes more. Add 3 1/4 cups vegetable broth, reduce heat to medium, and cook until sweet potatoes are soft (about 25 minutes).

Transfer mixture to a food processor or use a mixing wand and blend until the batch is smooth, adding additional broth as needed to make a soup consistency. Return to pot (if removed) and stir in lime juice, salt and pepper to taste.

Garnish with a little cilantro if desired.


This is a really yummy soup!!!!!

Raspberry-Balsamic Glazed Chicken

1 tsp. vegetable oil
cooking spray
1/2 cup chopped red onion
1 1/2 tsp. minced fresh or 1/2 tsp. dried thyme
1/2 tsp. salt, divided
4 (4-ounce) skinless chicken breast
1/3 cup seedless raspberry preserves (or with seeds if you don't mind)
2 tablespoons balsamic vinegar
1/4 tsp. pepper

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat until hot.

Add onion; saute 5 minutes.

Combine thyme and 1/4 tsp. salt; sprinkle over chicken. Add chicken to skillet; saute 6 minutes on each side or until done.

Remove chicken from skillet; keep warm.

Reduce heat to medium-low. Add 1/4 tsp. salt, preserves, vinegar, and pepper, stirring until the preserves melt.

Spoon raspberry sauce over chicken. (4 servings)

I took this recipe from Cooking Light Jan/Feb 1998 issue. I still use it all the time and now I don't even refer to the recipe. (There is a funny story about that too)

You can serve this with brown rice, rice pilaf, cous cous, and any yummy vegi like broccoli, or asparagus.

Enjoy!

Grilled Peaches

There is no specific amounts to this....you just do it and it's yummy!

You need one peach per person. This ensures that each person gets two halves because one is not enough. You want the peaches to be ripe enough that when you cut in half you can remove the seed.

Preheat grill. Cut peaches in half and pit.

In a microwave safe bowl mix butter and brown sugar. Melt and stir until it makes a liquidy mixture.

Please peaches face down on grill and brush with brown sugar butter mixture. Cook for 3-4 minutes. Turn and brush peaches again and fill the pit hole with the mixture.

Cook until the skins start to come off. Skins could start to look dark brown.

Serve hot with vanilla ice cream.

Orzo with Roasted Vegetables

1 Box Orzo Pasta

1 red bell pepper, 1/2-1 inch diced
1 yellow bell pepper, 1/2-1 inch diced
1 orange bell pepper, 1/2-1 inch diced
1 red onion, peeled and diced
2 garlic cloves, minced (or jarred equivalent)
1/3 cup good olive oil
1 1/2 tsp. kosher salt
1/2 tsp. ground pepper

Dressing
1/3 cup freshly squeezed lemon juice (2 lemons)
1/3 cup cup good olive oil
1 tsp. kosher salt
1/2 tsp. ground black pepper

TO ASSEMBLE
4 scallions, minced (green and while parts)
1/2 cup pine nuts, toasted
3/4 lb. crumbled feta (If you can find the tomato basil feta that is really yummy)
15 fresh basil leaves, cut into chiffonade

Preheat over to 425 degrees. Toss the peppers, onion, and garlic with olive oil, salt and pepper on large baking sheet. Roast for 45 minutes, until browned, turning once with a spatula.

Meanwhile, cook orzo according to box directions. Drain and transfer to a large serving bowl.

Add the roasted vegetables to the pasta, scraping the liquid and seasonings from the roasting pan into the pasta bowl.

For the dressing, combine the lemon juice, olive oil, salt and pepper, and pour on the pasta and vegetables. Let cool to room temperature, then add scallions, pine nuts, feta and basil. Check the seasonings and serve at room temperature.

Can be refrigerated and eating for several days. You can also add more vegetables, nuts, dressing. It's up to you!

Ummm, Yummy!

I'm usually looking for a chocolate fix, and if it's not that I'm looking for something that is chewy and fruity like Swedish fish or gummies. But, when you need a salt fix this is a great choice and as chips go it they are on the healthier end of the spectrum.

These sweet chili brown rice chips are divine. You can't have just one. They have a little kick but not to much. They hit the salty spot and make you want to come back for more...

You can find them at Costco. They are around the front isles with all the other snacks.

Chicken with Coconut Sauce

1 cup canned coconut milk
1 tablespoon vegetable oil, plus more for grates
4 boneless chicken breast halves
2 jalapeno chiles
1 tablespoon lime juice
cooked white or brown rice (optional)
lime wedges (optional)

1. In a small saucepan bring coconut milk to a gentle simmer, cook, stirring occasionally, until thickened and reduced to 3/4 cup, about 20 minutes.

2. Meanwhile, heat grill to high; oil grates. Rub chicken all over with oil, season generously with salt and pepper. Place chicken and jalapenos on grill, cover. Cook, turning occasionally, until chicken is cooked through and jalapenos are blackened all over. 12 to 16 minutes.

3. Transfer chicken to a platter,; keep warm. Peel jalapenos (see notes below) transfer to a blender. Add reduced coconut milk, lime juice, and 1/2 teaspoon salt. Blend on high speed until smooth.

4. Slice chicken crosswise into four or five pieces, and place on plates; spoon coconut sauce over the top. Serve with rice and lime wedges. I like the sauce on the rice too!

Major hint: This can all be done in house and not on the grill. If you have a gas stove you can blacken jalapeno over the flame like a marshmello. When you peel the jalapeno use disposable gloves, the oil from them can really be a pain and get in your eyes if you're not careful. I love it with the peppers but this can be made without the pepper if you'd like.

Peeling Jalapenos: Rub off blackened skin with a paper towel, or scrape off with a dull edge of a paring knife. Remove ribs and seeds for less heat, if desired.

Sauce can be made up to two days in advance. Refrigerate, and warm on stove. Do not boil.

The Perfect Fresh Pineapple

Credit this gem to Jan Schindler

When buying a fresh pineapple reach into the green stem part and pull a leaf. If it comes to easy it's over ripe, to hard under ripe. You can it to have a little tug and then come out.

Notice the bottom of your pineapple always gets over ripe first, try this.
The next trick is when you get it home turn it upside down on your counter. You can lean it against a wall or container. This way all the sugary juices run to the top of the pineapple spreading out the yummy juices for a more uniform ripeness.

Trust me! This works and you'll save lots of your pineapple that may have gone bad before you cut into it.

Homemade Oreo Cookies

1 box Devils Food Cake Mix
1/2 cup vegetable oil
2 eggs

Preheat over to 350*

Mix with a hand mixer or stand mixer until moist and takes on the consistency of cookie dough.

Roll into balls (This depends on the size you prefer. Mine are about 1 1/2 inches. I've seen them made smaller)

Place on an ungreased cookie sheet and bake for about 10-12 minutes. Don't overcook or they will be to hard to bite into.

Let cool.

Frosting: I use any type of store bought frosting. It's all yummy. Use the left overs on graham crackers.