Bruschetta Chicken

INGREDIENTS

Yield: 4 servings

• 3 or 4 chicken breasts
• 4 or 5 small tomatoes, chopped
• 1 clove garlic, minced
• 1/2 small red onion, chopped
• 1 tsp. olive oil
• 1 tsp. balsamic vinegar
• 1/8. tsp sea salt
• Handful basil, chopped

INSTRUCTIONS

1. Preheat oven to 375 degrees F (if you choose to bake your chicken rather than grill). Sprinkle some salt and pepper over top, cover and bake for about 35 to 40 minutes (depending on the size of your breasts) until juices run clear.
2. Meanwhile, combine chopped tomatoes, garlic, onion, olive oil, balsamic vinegar, sea salt and basil in a bowl. Refrigerate until chicken is ready to be served and spoon over top of the chicken. Enjoy!

NUTRITIONAL INFORMATION

Serving Size: 1 chicken breast + 1/3 cup bruschetta • Calories: 176 • Fat: 4.3 g • Carbs: 8.1 g • Fiber: 2.3 g • Protein: 27.6 g • WW Points+: 4 pts

Print

- See more at: http://www.eat-yourself-skinny.com/2013/09/bruschetta-chicken.html#sthash.f5UywxYN.dpuf

Eel Sauce

This a  great substitute for eel sauce. Great on noodles or sushi.

1/2 cup soy sauce
1/2 cup mirin
1/2 cup sugar

mix all ingredients in a sauce pan. Cook over medium high heat stirring constantly. Bring mixture to a boil and remove from heat until boiling stops. Put back on heat until mixture begins to boil again. Repeat this process until the sauce is reduced by about 1/2 or to 3/4 cup.

Allow to cool. Then use in making sushi.

Sush Rice

Cook 2 cups of sushi rice in rice cooker according to directions on the package. 


Sushi Su
4 parts rice wine vinegar
2 parts sugar
1 part sake or mirin wine
You’ll need 1 part sushi su for every 4 parts rice.
So using the above proportions, here’s a sample recipe for sushi rice:
4 cups short grain/sushi rice
1 cup rice wine vinegar
1/2 cup sugar
1/4 cup sake or mirin (a Japanese rice wine)

1. Heat vinegar, sugar, and sake or mirin in a saucepan just to dissolve and combine. Allow to cool to room temperature.
2. Cook rice according to rice cooker directions. Transfer to large mixing bowl.
3. Pour su (vinegar mixture) over the rice, gently folding to incorporate.
4. Let rice stand for 10 minutes, then fold again.

Al Pastor Tacos

Ingredients

• 1 large white onion, halved
• 1 pineapple, peeled, cut crosswise into 1/2-inch-thick rounds
• 1/2 cup fresh orange juice
• 1/4 cup distilled white vinegar
• 1/4 cup guajillo chile powder
• 3 garlic cloves, halved
• 2 teaspoons salt
• 1 teaspoon oregano
• 1 teaspoon ground cumin
• 1 large or 2 small chipotle chiles and 1 to 2 teaspoons adobo from canned chipotle chiles in adobo
• 1 2 1/2-to 3-pound boneless pork loin, cut into 1/2-inch slices
• 1/4 cup chopped fresh cilantro
• Corn tortillas
• Lime wedges

Preparation

Coarsely chop 1 onion half. Coarsely chop 2 pineapple rounds, discarding core; cover and chill remaining pineapple. Place chopped onion and chopped pineapple in blender. Add orange juice and other ingredients; puree marinade until smooth. Place pork in large plastic bag. Add marinade and seal bag, releasing excess air. Turn to coat. Chill at least 4 hours. 

Prepare barbecue (medium-high heat). Grill remaining pineapple until warm and slightly charred, 4 to 6 minutes per side. Cool pork in skillet with marinade until pork is done and marinade is reduced to thick sauce.  Transfer pineapple and pork to work surface; chop pineapple into 1/2-inch cubes, discarding cores. Chop pork. Transfer to platter; toss to combine.

Chop remaining onion half and place in medium bowl. Add cilantro; toss to combine. Grill tortillas until warm and slightly charred, about 10 seconds per side.

Serve pork-pineapple mixture with onion-cilantro relish, Smoky Salsa, and lime wedges.

Drop Biscuits

Ingredients

• 2 cups flour 
• 1/2 cup butter, cut into small pieces
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1 cup milk

Directions

1. Pre-heat oven to 400,  combine the flour, butter, baking powder, and salt.  Mix. Add the milk and mix.
2. Drop  the dough onto a baking sheet. Bake 18 to 20 minutes or until edges golden. 

Chicken Tortellini Soup

1/4 cup Butter
1/4 C flour
8 cups Water
1 onion
1 package frozen California Style Veggies (I use 2 pkgs)
3 cooked and cubed chicken breasts
1 package boilded tortellini
1 cup shredded cheese
2 cups half and half
Make rue: saute one onion with butter add flour after soft.  Add 8 cups water and 8 cubes chicken bullion.   Bring to boil.  Add veggies, chicken and tortellini. Stop boiling and add one cup shredded cheese and 2 cups half and half. (Recipe stolen from Miss Lacey Hilliard)

Crock Pot Oatmeal

1 cup Steel Cut Oats
1 1/2 Cups Milk
1 1/2 Cups water
1/3 Cup Brown Sugar
2 apples peeled cut small
1 tsp Cinnamon
3 tablespoons butter

Cook on low for four hours.  Serve. (recipe stolen from Mojo)

Pumpkin bread

3 cups sugar

1 cup cooking oil

4 eggs

3 1/3 cups flour

2 tsp baking soda

1.5 tsp salt

1 tsp cinnamon

1 tsp ground nutmeg

2/3 cup water

1 15 ounce can pumpkin

Sprinkle with sugar and cinnamon on top. Cook at 350 for 55 to 65 minutes. Makes 2 loaves. Cool in pans on wire racks for 10 minutes. 

Quick Chicken Soup

3/4 lb chicken (about 2 cups cut up)

2 medium stalks celery

2 medium carrots

1 medium onion

2 cloves garlic

4 cans (14.5 oz each) chicken broth

1 cup frozen green peas

1 tbsp fresh or 1 tsp parsley flakes

1 tbsp chopped fresh or 1 tsp dried thyme leaves

1/4 tsp pepper

1 dry bay leaf

1 cup uncooked gemelli or rotini pasta ( I use old fashioned noodles)

Cut chicken, Slice celery, peel and slice carrots, peel and chop onion. Peel and finely chop garlic.  Heat the chicken, vegetables, and seasoning to boil over high heat. Stir in pasta. Heat to boiling over high heat, Stirling occasionally to prevent sticking. Once mixture is boiling reduce heat just enough so mixture bubbles gently. 

Cook uncovered 10 to 15 min. Stirring occasionally until pasta is tender and vegetables are tender when pierced with a fork. Remove and discard bay leaf. 

Julene's Potato Soup

5 potatoes (cubed)

5 cups water

5 chicken bullion cubes

half and half

2 cups cheese

Deanne's Favorite Date Cake

1 cup dates cut in smallish pieces

pour 1 1/2 cups hot water over the dates

when cool add 1 tsp soda

 

cream together:

 1 c. sugar

3/4 c. shortening or butter

1 tsp vanilla

2 eggs

 

add 2 cups flour 

1 tsp cinnamon

3/4 tsp salt

 

Add the date mixture and mix all the batter

pour in a greased pan and sprinkle 1/2 C. brown sugar, 1 pkg chocolate chips chocolate chips and 1 c.  walnuts on top and bake 350 for 40 min.

Microwave Carmel Popcorn

From yourhomebasedmom.blogspot.com

16 cups popped corn 

1 cup brown sugar

1/4 cup white corn syrup

1/2 cup butter

Cook sugar, syrup, and butter in glass bowling microwave on high for 1 minute. stir and repeat for a total of 5 minutes. Should be hot and bubbly. 

Add: 

1/2 tsp. baking soda

1/2 -1tsp vanilla

Mix until foamy. Put popped corn into brown grocery bag. Pour syrup into bag. Fold bag over. Place in microwave for 30 seconds and shake. Repeat if necessary.  Pour popcorn out to cool on wax paper. 

Grandma Peggy's cherry tarts

2 pkg cream cheese

2 eggs

3/4 cup sugar

1 tsp vanilla

Keebler vanilla wafers

1 can cherry pie filling

2 inch cupcake papers

Bake at 375 for 12 minutes. 

Mix all ingredients till well blended. Put wafer in paper cup, fill with tsp mix., put in oven, bake 375 for 12 min. cool, put cherry on top. Can freeze ahead and serve later. 

4-Ingredient Nutella Sandwich Cookies

4-Ingredient Nutella Sandwich Cookies
Recipe from Radically Simple by Rozanne Gold,
instructions slightly adapted by Our Best Bites

Ingredients

13-ounce jar Nutella
2 tablespoons unsalted butter, softened (not melted)
1 extra large or large egg
1 1/4 cups self-rising cake flour*

*If you can’t find self-rising cake flour, just use regular self-rising flour.

Instructions

Preheat the oven to 375 degrees.  Line a rimmed baking sheet with parchment or a silicone baking mat.  Beat together 3/4 cup of the Nutella, butter, and egg.  Slowly add the flour until a wet dough forms.  Dough will be sticky.  Roll dough into balls, or use a cookie scoop, and place about 2 inches apart on the baking sheet.  Bake for about 10 minutes, until puffed and set all over, but still soft in centers.  Remove from oven and cool on baking sheet for 3 minutes.  Transfer cookies to cooking rack and let cool completely.  Using a serrated knife, split each cookie in half horizontally.  Spread each bottom half with 1 teaspoon Nutella.  Replace tops and press lightly together.  Makes 16-18 cookies.

Lemon Poppy Seed Vinaigrette

Lemon Poppy Seed VinaigretteRecipe by Our Best Bites, inspired by Kate’s sister-in-law Stephanie

2-3 large lemons (use as needed–you’ll need 1/3 c. juice and 1 tsp. zest)
1/4 c. rice wine vinegar
1/4 c. canola oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1/4 c. sugar
2 tsp. poppy seeds
1 tsp. grated onion
1 clove finely pressed garlic

Using a Microplane or other fine grater, grate 1 tsp. lemon rind off the lemons.  Grate 1 tsp. onion.  Place in a small container with a lid.  Add the remaining ingredients and shake vigorously.  If possible, refrigerate at least an hour before serving.  Shake well before serving

Creamy Rice Pudding

Creamy Rice Pudding

In a saucepan combine:
4 Cups Milk
1 Cup Sugar
1/4 Teaspoon Salt
2 Cups Cooked Rice

Cook for 1 hour 10 Minutes or until thick at medium heat, just below boiling. Be sure to consistently stir with a flat, wooden spoon or heat tolerant silicone.

Turn off heat.

Add:

1/2 Cup of warmed Cream (warm up cream for 30 seconds in microwave)
2 eggs: Temper the eggs by slowly adding the warm cream to the eggs while whisking.

Then slowly combine the the tempered egg and cream to the rice pudding mixure (be sure to whisk)

You can flavor your rice pudding with extracts or spices like cinnamon or nutmeg. You can fold in melted chocolate or caramel sauce, add fresh fruits or nuts. Whatever fits your mood!

Hamburger Buns

Hands-On Time: 25 minutes | Total Time: 1 hour, 45 minutes, not including resting | Makes 12 beautiful buns

INGREDIENTS
3/4 to 1 cup lukewarm water
2 tablespoons unsalted butter, cold, cut into pieces
1 large egg
3 1/2 cups Unbleached All-Purpose Flour
1/4 cup granulated sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 tablespoons butter, plus more for the baking sheet
DIRECTIONS
1. Mix and knead all of the dough ingredients except for the melted butter by hand, mixer, or bread machine until a soft, smooth dough forms. Cover the dough and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
2. Gently deflate the dough and divide it into 12 pieces. Shape each piece into a round ball, then flatten it to a squat round blob about 2 1/2 inches across. (Another easy way to shape buns, besides rolling them into balls and flattening, is to gently deflate the dough and form it into a smooth 8-inch log. Using a serrated knife, slice the log into 12 pieces. Gently tug the edges of each piece underneath the ball of dough to form a squat ball.) Place the buns on a lightly buttered or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
3. Preheat the oven to 375°F (190°C).
4. Brush the buns with about half of the melted butter and bake until golden, 12 to 18 minutes. As soon as you remove the buns from the oven, brush them with the remaining melted butter, which will lend the buns a satiny, buttery crust. Place the buns on a wire rack to cool completely.

Fabulous Fries

Take as many medium potatoes as desired. Pierce the skins with a for or knife and cook in the microwave without covering until done, but still firm. For two potatoes I usually cook for 3-4 minutes.

Remove the potatoes from microwave and cut to desired size. I usually cut them into wedges.

Heat enough canola or peanut oil for deep frying in a sauce pan. Try to keep the oil around 365 degrees. Place the fries in the oil and cook until golden brown. Remove drain and season as desired.

Hershey's "Perfectly Chocolate" Chocolate Cake & Frosting

Here is the super moist chocolate cake recipe we all love. To make it more milk chocolate reduce the cocoa in the cake to a heaping 1/2 cup and in the frosting to a heaping 1/2 cup. Enjoy!

https://www.hersheys.com/recipes/recipe-details.aspx?id=184

Ingredients

• 2 cups sugar
• 1-3/4 cups all-purpose flour
• 3/4 cup HERSHEY'S Cocoa
• 1-1/2 teaspoons baking powder
• 1-1/2 teaspoons baking soda
• 1 teaspoon salt
• 2  eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
•   "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING (recipe follows)

• Directions

  1. 1 Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
     
  2. 2 Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
     
  3. 3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING. 10 to 12 servings.
     
     VARIATIONS:
     ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
     
     THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
     
     BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
     
     CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
     
     
     "PERFECTLY CHOCOLATE" CHOCOLATE FROSTING
     
     1/2 cup (1 stick) butter or margarine
     2/3 cup HERSHEY'S Cocoa
     3 cups powdered sugar
     1/3 cup milk
     1 teaspoon vanilla extract
     
     Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
     Add small amount additional milk, if needed. Stir in vanilla. About 2 cups frosting.

  Enjoy This Recipe?

Nicole's family's Alfredo sauce

1 cup cream
6-8 cloves of garlic
1 cup butter or olive oil
1 cup Parmesan cheese
*fettuccine pasta
*cooked chicken salted and peppered to taste

1. Melt butter and sauté garlic
2. Add cream slowly, stirring
3. Slowly add Parmesan until desired thickness (may not use all of the Parmesan)

Variation: Cream cheese version
8 oz cream cheese
6-8 cloves garlic
1 cup butter or olive oil
1 cup milk
1 cup Parmesan

Focaccia Bread by Nicole

2 cups warm water
A package of yeast
Mix together

1 tsp sugar
2tsp salt
4 cups flour
Mix it all together. Knead for about 5 minutes. Let it raise for an hour.

Press into a greased 9x13 pan. Cover with melted butter. Sprinkle fresh rosemary & Parmesan cheese. Dried also works.

Cook at 425 for 10 minutes. Then cook at 375 for 15 minutes.

Spoon butter on top again once out of oven.

For an artisan look cook bread after it has raised in it's current shape.

Chipotle Sauce

1 can of chipotle peppers in adobo sauce.

Purée the peppers with the sauce. In a sauce pan reduce the purée to desired consistency.

To make hotter you can add some jalapeños or a habaneros to chipotle peppers when you purée them.

Sauce can be used plain or mixed with mayo. It is great on sandwiches and burgers.

Crawfish Boil

This a great recipe and a lot of fun you can reduce the recipe for few people. Plan on 2-3 lbs of crawfish per person for a complete meal.


To eat the crawfish grip the tail and main body. Twist the tail and and break it off the body. Discard the body. Peel the tail like you peel shrimp. Dip in garlic butter or cocktail sauce.

The following recipe is from http://whatscookingamerica.net/Seafood/CrawfishBoil.htm


Ingredients Needed:

1 (35 to 40 pound) sack live Louisiana Crawfish*
1 (26-ounce) box salt (for purging crawfish)
Water
2 (1 pound) boxes/sacks Crawfish Boil Seasoning** (I use old bay seasoning)
6 to 8 lemons, sliced in half
Small onions, peeled
Smoked sausage, cut up into large pieces(optional)
Small red or new potatoes, unpeeled
15 to 20 ears of fresh corn on the cob, shucked and broken in halves
6 heads of garlic, split in half exposing pods
Whole mushrooms, Green Beans, etc.

* Use overnight delivery for live crawfish. You should order the crawfish to arrive the day before or the day of your crawfish boil. See below to determine how many pounds of live crawfish you will need to order for your party.

** Also known as crab or shrimp boil seasoning - see column on left.


Equipment Needed:

As you can see from the photo of the boiling pots on the right, John boiled up many sacks of live crawfish for this party.

One large Stainless-Steel Boiling pot (60 to 80 gallon) with basket insert, and lid (you can use your Deep-Fat Turkey Fryer) - will cook about 10 to 15 pounds of crawfish per batch)

Outdoor high-pressure propane cooker

Large tub or two ice chests (depending on the amount of live crawfish)

A large paddle for stirring the crawfish.

A large picnic table with plenty of newspapers to cover it, several rolls of paper towels, and a large garbage can.


Crawfish:

How many pounds of live crawfish to order: Plan on ordering about 2 to 3 pounds of crawfish per person or 4 to 5 pounds for a heavier crawfish eater. Some people are extra-heavy eaters. For them you will need 5 to 7 pounds.

Keeping Live Crawfish Techniques: Crawfish season is from late February to mid-May. You must keep the live Crawfish fresh and healthy. Keep them in a cool place and out of the heat. Your garage is the perfect spot until you're ready to boil.

When you receive your sacks of crawfish, simply take your sack of crawfish, hose them down, and place them back in a cooler (or the box the sacks arrived in) with a bag of ice. Do not take the crawfish out of the sack, leave them in the sack and hose the entire sack with fresh water.

If you use ice, be sure to drain them frequently. DO NOT let them sit in cold water for a long time or they will die! Keep live crawfish at 36 to 46 degrees F. for approximately 3 days with wet burlap sacks, towels, etc. on top. Let crawfish return to room temperature before using. Do not leave the crawfish outside if the temperature is freezing level or below!

When traveling with crawfish, a few of them will die naturally due to stress of being moved, etc.



Purging Crawfish:

One thing to remember is they call crawfish mud-bugs. The cardinal rule is to purge and thoroughly wash the crawfish before boiling them. Pour the sack of live crawfish in a plastic children's pool, large tub, or a large ice chest. Pour one (1) 26-ounce box salt over the top of the crawfish. Add water to just cover the crawfish. Gently stir with a large paddle to mix the salt and the water. Stir for 3 minutes, then rinse crawfish. NOTE: some people skip adding salt.









Be careful not to let them purge too long. You do not want them to be dead when you add them to the boil. Throw away all crawfish that have already died (the dead crawfish should float to the top). You do not, I repeat, DO NOT want to add dead crawfish to the pot.

After purging and cleaning, do not leave the crawfish covered with water, as they need air to stay alive. Keep the crawfish in a cool or shaded area until you’re ready to start cooking.




Boiling Crawfish:

If you have not already done so, drink a cold beer.

In a large (60- to 80-gallon) pot over high heat, add enough water to fill a little more than halfway.

Squeeze the juice out of the lemon halves into the water and throw the lemon halves into the water.

Add crawfish or crab boil seasoning (see left column).

Cover pot, turn on the burner full blast, and bring water to a boil; boil 2 to 3 minutes to allow the spices to mix well. NOTE: It needs to be hot enough to bring the pot to a rolling boil in about 15 minutes.

Using a large wire basket that fits into the pot, add onions, sausage, mushrooms, potatoes, and any other vegetables you desire. Maintain a boil and cook 10 minutes or until potatoes are tender.

Add crawfish to the wire basket, stirring them a bit. Once the water starts a rolling boil again, boil 5 minutes. Regulate the burner so the rolling boil is maintained, but where the pot does not boil over.




Turn the burner off, keep the pot covered, and let the crawfish soak for 20 to 30 minutes. Remove wire basket from pot.

Remove the strainer from the water, and rest it on the top of the pot using two boards laid on the top of the pot as a rack. Let the crawfish drain.







Serving Boiled Crawfish:

To serve the traditional way, cover a table (preferably outdoors) with thick layers of newspaper.

Spill the contents of the basket (onions, potatoes, sausage, mushrooms, green beans, and crawfish) along the length of the newspaper-covered table. They are best served steaming hot.

If you want the crawfish more spicy, you can add additional seasonings at the table.

Serves many hungry people!

Perfect Onion Rings

Ingredients


1 large onion, cut into 1/4-inch slices

1 1/4 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

1 egg

1 cup milk, or as needed

3/4 cup dry bread crumbs

seasoned salt to taste

1 quart oil for frying, or as needed
Directions

Heat the oil in a deep-fryer to 365 degrees F (185 degrees C).

Separate the onion slices into rings, and set aside. In a small bowl, stir together the flour, baking powder and salt.

Dip the onion slices into the flour mixture until they are all coated; set aside. Whisk the egg and milk into the flour mixture using a fork. Dip the floured rings into the batter to coat, then place on a wire rack to drain until the batter stops dripping. The wire rack may be placed over a sheet of aluminum foil for easier clean up. Spread the bread crumbs out on a plate or shallow dish. Place rings one at a time into the crumbs, and scoop the crumbs up over the ring to coat. Give it a hard tap as you remove it from the crumbs. The coating should cling very well. Repeat with remaining rings.

Deep fry the rings a few at a time for 2 to 3 minutes, or until golden brown. Remove to paper towels to drain. Season with seasoning salt, and serve.

Honey Pig bulgogi

Honey Pig-Style Korean Barbecue Beef

Serves 4 to 6

Ingredients:

5 pounds flanken-cut Korean short ribs or sliced rib eye

1¼ cups soy sauce, regular or low-sodium

1 cup brown sugar

1 small onion, peeled and minced

¼ cup sesame oil, toasted or regular

5 cloves garlic, minced

½ cup water

3 green onions, thinly sliced

¼ cup Mirin (optional*)

1 Asian pear, peeled and finely grated (optional)

½ teaspoon red pepper flakes (optional)

2 tablespoons toasted sesame seeds (optional)

*These ingredients will enhance the flavor and are highly recommended, says Lee, but the recipe works without them.

Marinate the meat:

Sprinkle ribs with brown sugar, giving each side an even coat. (This step can be omitted if you prefer your ribs less sweet). Place ribs in a large resealable freezer bag.

Set aside the sesame seeds and one-third of the chopped green onions (store the latter in the refrigerator). Mix all remaining ingredients together in a bowl for 1 minute. Pour the marinade into the freezer bag with the meat. Firmly seal the bags, squeezing out any excess air, and turn them over to make sure all ribs are evenly coated. Refrigerate overnight, or at least 4 hours.

Grill the meat:

Heat a grill to medium-high and add the meat. Grill short ribs until desired; Lee suggests about 3 minutes per side for medium. The ribs will taste better if you turn the meat only once, so be patient!

Remove short ribs from grill and garnish with the remaining chopped green onions and sesame seeds.

Note: Ribs can be served whole or cut into smaller pieces using kitchen shears.

Peanut butter oatmeal cookies

Oven Baked Chicken Fajitas

Ingredients
1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
1 (15 oz) can diced tomatoes with green chilies
1 medium onion, sliced
1 large bell pepper, seeded and sliced (I use half a green and half a red)
12 flour tortillas
Toppings such as cheese, sour cream, and guacamole - if desired
Instructions
Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

Recipe by Real Mom Kitchen at http://realmomkitchen.com/9318/oven-baked-chicken-fajitas/

Lemon Pan Roasted Chicken with Red Potato and Green Beans

Serves 4| Hands-On Time: 15m| Total Time: 1hr 15m

Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)


Directions
Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

Fish Packets

Set one portion of fish on a square of foil and sprinkle on a mixture of lemon juice, olive oil fresh herbs, garlic and lemon zest. Fold up the foil to make a loose packet. Bake at 350-375 degrees for 30 minutes or until fish is done.

Rice and Veggies One-Pot

Combine chopped carrot, onion, garlic, parsley and diced ham in a soup pot with olive oil over low heat until onion is soft. Add a couple of cups stock, 1-2 bay leaves, cooked beans and a half-cup of brown rice. Simmer until rice is tender. Stir in fresh green herbs.

Easiest Pasta Ever

Sauté garlic in olive oil; stir in one can drained whole tomatoes, breaking them up with a wooden spoon. Add liquid from the tomatoes as necessary, plus chopped fresh herbs. Serve over pasta with a sprinkle of Parigiano-Reggiano.

BBQ Spareribs

5-6 lbs spareribes
salt and pepper
1 onion, sliced
1 C. packed brown sugar
2 10.75-oz. cans of tomato soup
1 8-oz. can tomato sauce
1/4 C. vinegar
1Tbsp. Worcestershire sauce
3/4 C. Water
2 tsp. cinnamon
1 tsp. chili powder

Place meat in 9x13 pan; sprinkle with salt and pepper. Place onion slices on top and sprinkle brown sugar over onions. In a large saucepan, combine soup, sauces, vinegar, water, cinnamon and chili powder; heat until warm. Pour over meat and bake 350 for 3-4 hours. Make 6 servings.

Ginger-Glazed Salmon

1/4 C. packed brown sugar
2 Tbsp. Dijon mustard
1 Tbsp. grated fresh or 1 tsp. ground ginger
4 6-oz. wild Pacific Salmon fillets (about 1" thick, skinned)
1/2 tsp. salt
1/2 tsp. freshly ground black pepper

Coat rack of broiler pan with nonstick cooking spray. Preheat broiler. Whisk sugar, mustard and ginger together. Salt and pepper both sides of the fillets. Place salmon on broiler rack and brush glaze on top. Broil 6" from heat 8-10 minutes or until fish is lightly browned and opaque. Serve each fillet on top of a lightly dressed green salad. Makes 4 servings.

Whole-Wheat Zucchini Bread

3 C. whole wheat flour
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 tsp. cinnamon
3 eggs
2 C. sugar or honey
1 C. oil
2 C. zucchini, grated

Preheat oven to 350 degrees. Grease 9x5x3 inch loaf pan. Sift flour, salt, baking soda, baking powder, and cinnamon. In a large bowl, whisk eggs, sugar/honey, and oil. Add zucchini and stir to combine. Add dry ingredients and mix well. Spread batter in pan. Bake 50-60 minutes or until toothpick in the center comes out clean. Makes 1 loaf.