BUFFALO CHICKEN CHEESE DIP

Image by americanistadechiapas via FlickrThis is a quick and easy dip for any get together... great  for Super Bowl Sunday!!!


3 boneless skinless chicken breasts .
1 jar premium blue cheese or ranch dressing ( such as Marzettis or Marie's)
1/4 cup prepared buffalo wing sauce ( such as Franks or Wing it) mild or medium
1 8 oz pkg cream cheese softened
Tabasco sauce

Poach chicken in water till tender
Let cool and shred or chop finely
Mix dressing and buffalo sauce together.
Use Tabasco sauce to fire it up if desired
Spread cream cheese in a 13x9 baking dish
Mix chicken into dressing
Pour evenly over cream cheese
Bake at 350F for 20 minutes
Delicious served with tortilla chips

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BROILED HONEY LIME SALMON

Image by Another Pint Please... via FlickrIf your New Year’s resolution  is to eat healthier, this is a great recipe. The citrus marinade really enhances the flavor of the salmon. This is perfect served with a simple green salad and some brown rice.

Marinade
2 tbsp Dijon mustard
juice of one freshly squeezed lime
2 tsp olive oil 
1 tbsp honey 
1 1/2 tsp dried tarragon 
2 tbsp dry sherry 
1/4 tsp salt 
1 1/4 lb salmon fillets 1/2 to 5/8 thick
non stick cooking spray 

How to make it
Combine marinade ingredients thoroughly
Place salmon fillets in shallow non metal dish and top with marinade turning to coat other side
Marinate in refrigerator for 1 hour turning once or twice
Preheat broiler
Coat broiler pan with cooking spray
Broil fish 4-6 inches from heating element for 5-6 minutes until fish is done (no need to turn)
Serve with lime wedges (if desired)

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PASTA PUTTANESCA

Puttanesca alla Debbie

 There is a story about the creation of this dish. It was supposedly made by the "Ladies of the Evening" in Naples... some of the reasons given are:

1. It was offered cheaply to customers to entice them into the brothels.
2. It's quick to make so it could be cooked easily in between customers.
3. It could be made from ingredients that keep well, as prostitutes often didn't have the opportunity to visit the markets every day.
4. The intense aroma of the garlic, anchovies, and capers drew men by their noses to the brothels

 Whatever the reasons are this is a delicious dish! The aromas in your kitchen are those of a 5 star Italian restaurant... Our neighbor stopped by last night while I was making it wanting to know what it was that smelled so incredibly good... Make this one... you won't be disappointed!!!!!


Ingredients

1/2 lb penne pasta
1/4 cup olive oil 
4 cloves garlic chopped
5 anchovy fillets soaked in milk for 5 minutes,drained and patted dry
1 cup kalamata olives pitted and chopped
1 28 oz can San Marzano tomatoes crushed and undrained
1tbsp fresh Italian parsley,chopped 
1tbsp capers,rinsed and drained
How to make it

Boil penne in salted water until al dente, drain save a little cooking water
Heat olive oil in a large skillet saute garlic until fragrant
Add anchovies and saute until they dissolve
Add olives and tomatoes bring to a simmer,cook until slightly thickened about 20 minutes
Add cooked pasta and heat through
Add a little pasta water if it needs to loosen up a bit
Sprinkle with capers and chopped parsley and serve

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Jiffy Corn Pudding

I made this last night and served it with baked ham...  Also good to bring to a potluck. Easy and delicious!




1 15 oz can whole kernel corn, drained
1 15 oz can creamed corn
1 stick butter
1 8 oz container sour cream
2 beaten eggs
1 box Jiffy corn bread mix
Preheat portable oven to 350F
Melt butter in small casserole dish
Mix corn and sour cream and beaten eggs well, add to melted butter and mix again
Sprinkle corn bread mix over corn and stir together
Bake for 45 minutes

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PISTACHIO PUDDING CAKE

Image via Wikipedia





This recipe is an oldie but a goodie from the 8o's. Still delicious!







Cake
1 yellow cake mix
1 box of pistachio pudding
1 cup oil
3 eggs
1 cup of club soda
1/2 cup of chopped pistachio nuts
Frosting
1 -8 oz. container whipped topping (Cool Whip extra creamy, if possible)
1 pkg. of pistachio pudding.
Additional chopped pistachios for topping
Cake
Mix all ingredients for cake, beat 4 minutes on medium speed
Pour into a greased and floured 9x13 pan.
Frosting
Mix together whipped topping and 1 pkg. of pistachio pudding beat well
Spread over top of cooled cake
Sprinkle a handful of pistachio nuts over the top.
Enjoy

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MANGO PINEAPPLE COLESLAW

I found this recipe in an issue of Woman’s World magazine. It is both easy and delicious. If you want a little different taste, you could add ¼ tsp curry powder. Either way is tasty. I recommend that you refrigerate the salad and dressing separately and combine when ready to serve.
Salad
Combine in large serving bowl:
1 32 oz bag of coleslaw mix from the produce section
1 ripe mango peeled and cubed
½ cup chopped dried pineapple
1 scallion, finely chopped
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
Dressing
Combine and refrigerate:
½ c mayonnaise
2 tsp sugar
2 tbsp apple cider vinegar
¼ tsp kosher salt
¼ tsp fresh ground black pepper
Enjoy!

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• Crunchy, Creamy, Cool: 8 Summer Recipes for Coleslaw (thekitchn.com)

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Thai Salad

I found this recipe on about.com, Thai Food.. It is a cool and extremely delicious salad... perfect for summer. I have never used the edible flowers, however.



1 small head romaine or leaf lettuce, or enough salad greens for 2-3 people
2 green (spring) onions, sliced
1/2 to 1 cucumber (see cutting instructions below)
1 cup fresh coriander /cilantro, roughly chopped
1/2 cup fresh basil, roughly chopped
optional: edible flowers to garnish, such as pansies, nasturtiums, violas, or rose petals
SALAD DRESSING: (double the recipe if serving 4 or more)
3 Tbsp. coconut milk
1 Tbsp. lime juice
1 Tbsp. fish sauce OR vegetarians use 1+1/2 Tbsp. soy sauce
1-2 cloves garlic, minced, OR 1/2 tsp. pureed garlic
1 tsp. brown sugar
optional: 1/2 fresh red chili, finely minced, OR 1/4 to 1/2 tsp. dried crushed chili
(I use 1 tbsp sweet Thai chili sauce)

Place lettuce in a salad bowl along with the spring onions and basil.
If you're in a hurry, simply slice the cucumber as you would for a regular salad. For more formal occasions: Use a potato peeler and peel the cucumber into long, thin ribbons (see photo). If the slices turn out too long to eat easily, cut them in half or in thirds.
Add the cucumber and coriander to the salad bowl and toss together.
To make the dressing, stir the salad dressing ingredients together in a cup until sugar dissolves. Tip: If you're making a larger salad, consider doubling the dressing recipe (you can keep any extra in the refrigerator for up to 2 weeks - just place it into a covered jar).
Pour the dressing over the salad and toss well to combine. Top with the sliced green onion and basil. Edible flowers can also be added to dress up the dish. Serve

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ZUCCHINI APPETIZERS

A great recipe for using up the tons of zucchini from your garden(or the ones that mysteriously appear on your front porch in a paper bag..lol) Easy to make and tasty.Can be served warm or at room temperature. Good side dish,too

3 c thinly sliced unpeeled zucchini
1 c baking mix (such as Bisquick)
1/2 c finely chopped onion
1/2 c freshly grated parmesan cheese
2 tbsp chopped fresh Italian parsley
1/2 tsp sea salt
1/2 tsp crushed oregano
Dash freshly ground black pepper
1 clove garlic, chopped
1/2 c oil
4 eggs, slightly beaten


Heat oven to 350 F
Grease 13x9 in baking pan
Mix all Ingredients together
Spread in pan
Bake until golden brown, about 25 minutes
Let stand 10 minutes before cutting
Cut into squares like brownies
Can be eaten hot or at room temperature

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LINGUINE WITH WHITE CLAM SAUCE

Quick and easy,for busy nights... good with a simple green salad



1 lb. linguine, cooked and drained
1/2 c. olive oil
1 c. onion, chopped
3 or 4 garlic cloves, minced
2 cans clams, minced or chopped, with liquid
1/2 c. white wine
1 tbsp. parsley flakes
1/2 tsp. oregano
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. sweet basil

Heat oil in skillet and saute onion and garlic until
golden. Add clams, wine and seasonings, and simmer 5
minutes. Pour sauce over cooked and drained linguine.

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BAKED TILAPIA PARMESAN

Easy to make,it's a delicious and tasty use of this inexpensive fish!







Ingredients
2 lbs tilapia fillets
2 eggs, beaten
1/3 cup low-fat mayonnaise
1 teaspoon lemon juice
1 cup breadcrumbs
2/3-3/4 cup grated fresh parmesan cheese
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon thyme
1 tablespoon parsley
Directions
Spray baking pan(s) with nonstick cooking spray.
Preheat oven to 400.
Place beaten eggs in a shallow dish. Stir in mayo and lemon juice. Stir until well-combined.
In a separate shallow dish, stir together breadcrumbs, parmesan cheese, and the herbs/spices. Mix well.
Dip each fillet into the egg/mayo/lemon juice mixture (coat both sides). Let excess drip off, then dip into breadcrumb/cheese mixture to coat both sides.
Place coated fillets in prepared baking pan(s). Bake, uncovered at 400 for 20-30 minutes or until fish is white and flaky inside.

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MOLTEN CHCOLATE CAKES

Fast and easy, when you just need a chocolate fix!


1 pkg. (6 squares) Bittersweet Chocolate
10 Tbsp. butter
1-1/2 cups plus 1 Tbsp. powdered sugar, divided
1/2 cup flour
3 whole eggs
3 egg yolks
Sliced strawberries
Whipped topping

Heat portable oven to 375F.
Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet. ( I use the foil custard cups, easier to remove)
Microwave chocolate and butter in large microwaveable bowl on medium(50%) 2 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add whole eggs and egg yolks; beat until well blended. Pour into prepared cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run small knife around cakes to loosen; carefully unmold onto dessert plates. Top with whipped topping and sliced strawberries if desired

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TASTY APRICOT CHICKEN

This dish goes together quickly.. Great for those busy nights! It tastes great with some jasmine rice and steamed broccoli with butter and lemon.




Ingredients
4 boneless skinless chicken breasts
sea salt and fresh ground pepper to taste
granulated garlic to taste
4 oz(1/2 jar) apricot preserves
3 oz (1/4 bottle) Russian dressing
1/2 pkg dry onion soup mix

Directions
Heat portable oven to 350F
Season chicken well with sea salt, pepper and granulated garlic
Place in an 8 in square casserole dish
Mix together the apricot preserves, Russian dressing and onion soup mix
Pour over chicken
Bake for 45 minutes or until tender

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SALMON STUFFED BAKED POTATOES

This is nice served with a tossed salad. It can be prepared using the microwave and portable oven


Ingredients
4 large baking potatoes
1 7 1/2 oz can salmon (skin and bones removed)
1/2 c sour cream
1/4 c chopped sharp cheddar cheese
1 tbsp chopped green onion
1 tbsp chopped dill
1 tbsp lemon juice
1/2 tsp hot pepper sauce
Sea salt, pepper and smoked paprika to taste
1/3 c shredded cheddar
Directions
Scrub potatoes and prick with a fork. Either bake in a portable oven @ 375F for 45-50 minutes or microwave for 10-15 minutes until tender when squeezed
In bowl, combine salmon, sour cream, diced cheese, onion, dill, lemon juice and hot pepper sauce..
Season to taste with salt, pepper and smoked paprika
Cut a 1/2 in thick slice from top of each potato
Scoop out pulp, leaving a 1/4 in shell
Mash pulp and stir into salmon mixture
Spoon into potato shells
Top with shredded cheddar
Bake in portable oven at 375F for 15-20 minutes until tops are crisp

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CLASSIC RECIPES REVISITED

CHICKEN DIVAN
Here is a quick and easy classic that is still as tasty as it was back in the 80's



Ingredients
1 pound chopped fresh broccoli
1 1/2 cups cubed, cooked chicken meat
1 (10.75 ounce) can condensed cream of broccoli soup
1/3 cup milk
1/2 cup shredded Cheddar cheese
1 tablespoon butter, melted
2 tablespoons dried bread crumbs
Directions
Preheat toaster oven to 375 degrees F
Place the broccoli in a saucepan with enough water to cover. Bring to a boil, and cook 5 minutes, or until tender. Drain.
Place the cooked broccoli in a 9 inch pie plate. Top with the chicken. In a bowl, mix the soup and milk, and pour over the chicken. Sprinkle with Cheddar cheese. Mix the melted butter with the bread crumbs, and sprinkle over the cheese.
Bake in the preheated oven for 15 minutes, or until bubbly and lightly brown

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READER RECIPE SUNDAY

PORTABELLA MUSHROOM WRAP
This delicious and easy recipe was submitted by Janet Mastrangelo-Dane of Rockland MA
Thanks Janet!


4 portabella mushrooms sliced into 1/2 in strips
1 large sweet onion(such as Vidalia), sliced
1 clove garlic, minced
1 green or red pepper, sliced (optional)
4 slices swiss cheese
2 low carb sandwich wraps
2tbsp butter
2 tbsp olive oil
1 tbsp balsamic vinegar(optional)
sea salt and pepper to taste

On a stovetop or in an electric skillet on medium heat,melt butter,then add oil.
Saute onion and peppers(if using) until tender.
Add garlic, saute until fragrant.
Add mushrooms and cook until tender and brown.
Sea salt and pepper to taste
Add balsamic to pan (if using)and cook until absorbed
Lay slices of cheese on wraps then add mushroom mixture
Roll up wraps, slice in half and enjoy!

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SPICY SOUTHWESTERN SPAGHETTI

This is a perfect recipe for an electric skillet


Ingredients
6 slices bacon,chopped
1 lb lean ground sirloin
3 tbsp olive oil
1 medium onion chopped
3 cloves garlic chopped
1 tbsp worchestershire sauce
1-2 tsp chipotle tabasco sauce (or to taste)
1 28 oz can crushed fire roasted tomatoes
1 15oz can tomato sauce
Salt and pepper to taste
1 lb thin spaghetti

Directions
Cook spaghetti in boiling salted water, drain
In electric skillet over medium-high heat brown chopped bacon, drain on paper towels and set aside
Drain bacon grease, saving 1 Tbsp
Brown ground sirloin in reserved bacon grease until cooked and crumbled, drain and set aside
Heat olive oil in skillet, saute onion and garlic until translucent
Return sirloin to pan, add worchestershire and tabasco
Add crushed tomatoes and tomato sauce bring to a boil, reduce heat and simmer for 10 minutes
Add drained spaghetti, mix well, turn heat to low and simmer an additional 10 minutes until thickened
Serve in pasta bowls, topped with shredded cheddar, scallions and chopped bacon

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ASIAN BEEF & NOODLES

This is an easy money saving recipe... Great use for Ramen Noodles!





1-1/4 pounds ground beef
2 packages (3 ounces each) Oriental-flavored ramen noodles, separated
2 cups frozen oriental vegetable mixture
1/2 teaspoon freshly ground ginger
3 tablespoons green onion, cut in 1" pieces
1 medium onion, chopped
1 tablespoon garlic, minced
1 teaspoon soy sauce
2 green onions, sliced
In electric skillet, brown ground beef over medium heat 8 to 10 minutes. Add garlic and onions after beef has been browning 5 minutes. Remove beef with slotted spoon; season with seasoning packet from noodles.
Place noodles in skillet. Add vegetable mixture, 2 cups water or beef broth, soy sauce, ginger and seasoning packet. Bring to a boil, reduce heat, cover and simmer several minutes or until noodles are done.
Add beef to skillet once more, cook 1-2 additional minutes.
Sprinkle with sliced green onions

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CHICKEN VERONIQUE

This recipe comes from Woman's World magazine...It has become one of our favorites. Its easy, tasty and elegant!






1 tsp salt
½ tsp orange zest
¼ tsp pepper
4 thin sliced boneless chicken breasts
2 tbs butter
2 lg shallots, chopped
1 ½ c seedless red grapes, halved
1/3 cup white wine or chicken broth
½ c cooked white rice
1 tbs chopped parsley

In a bowl combine ½ tsp salt, ½ tsp rosemary, zest and pepper. Sprinkle over all sides of chicken. Melt butter in electric skillet on medium heat, add chicken and cook, turning once, until browned and just cooked through. Remove from skillet and keep warm.
To the same skillet, add shallots and cook stirring until softened, for 3 minutes. Add grapes, wine, salt and rosemary and cook until wine is reduced by half and the grapes are softened. Add cream and reserved chicken with any juices. Cook until heated trough and sauce has thickened
Serve over cooked white rice and sprinkle with parsley

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QUICK EASY AND DELICIOUS

SLOPPY JOES, BUFFALO STYLE

If you are in the mood for hot and spicy, this is oh-so-good!




2 tablespoons extra-virgin olive oil
2 pounds ground chicken or turkey breast
1 carrot, peeled and chopped or grated
2 stalks celery, chopped
1 yellow onion, finely chopped
2 to 3 cloves garlic, finely chopped or grated
Kosher salt and freshly ground black pepper
1 tsp apple cider vinegar
1/3 cup to ½ c Franks Wing It sauce (or any buffalo wing sauce you like)
½ cup ketchup
1 cup chicken stock
8 good quality burger rolls, split and toasted
1 cup blue cheese crumbles
2 large dill pickles, chopped

Heat an electric skillet with extra-virgin olive oil over medium-high heat. Add meat and break it up with wooden spoon, cook 5 to 6 minutes. Add in carrots, celery, onions and garlic, season with salt and freshly ground black pepper, cook 7 to 8 minutes more. In a bowl combine the vinegar, sugar, Worcestershire, wing sauce, ketchup and stock. Pour into the pan and stir to combine. Simmer until thickened. Pile sloppy Buffalo filling onto buns and top with blue cheese and chopped pickles.

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