January 3rd, 2006 by alice
Tags: Barefoot, Chicken, Chinese, Salad
INGREDIENTS
- 8chicken breast halves(bone in, skin on)
- olive oil
- kosher salt
- fresh ground black pepper
- 1lbasparagus, ends removed,cut into thirds diagonally
- 2red bell peppers, cored and seeded
- 4scallions, sliced diagonally(white and green parts)
- 2tablespoonssesame seeds, toasted
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For the Dressing
- 1cupvegetable oil
- 1/4cup goodapple cider vinegar
- 1/3cupsoy sauce
- 3tablespoonsdark sesame oil
- 1tablespoonhoney
- 2clovesgarlic, minced
- 1teaspoon peeled gratedfresh ginger
- 1tablespoonsesame seeds, toasted
- 1/2cupsmooth peanut butter
- 4teaspoonskosher salt
- 1teaspoonfresh ground black pepper
DIRECTIONS
- Preheat the oven to 350 degrees.
- Place the chicken breasts on a sheet pan and rub the skin with olive oil.
- Sprinkle liberally with salt and pepper.
- Roast for 35 to 40 minutes, until the chicken is just cooked.
- Set aside until cool enough to handle.
- Remove the meat from the bones, discard the skin, and shred the chicken in large, bite-sized pieces.
- Blanch the asparagus in a pot of boiling salted water for 3 to 5 minutes, until crisp-tender.
- Plunge into ice water to stop the cooking.
- Drain.
- Cut the peppers into strips about the size of the asparagus pieces.
- Combine the shredded chicken, asparagus, and peppers in a large bowl.
- Whisk together all of the ingredients for the dressing and pour over the chicken and vegetables.
- Add the scallions and sesame seeds and season to taste.
- Serve cold or at room temperature.
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January 3rd, 2006 by alice
Tags: Cabbage, Casserole
INGREDIENTS
- 1headcabbage, shredded
- 1 1/2lbsground porkor ground beef
- 1mediumonion, chopped
- 26-32ouncesspaghetti sauce
- 1/4cup uncookedrice
- 1pinchgarlic powder
- 1pinchoregano
- 1pinchbasil
- 1lbmozzarella cheese, shredded
DIRECTIONS
- Preheat 350º.
- Shred cabbage and par boil for 30 minutes.
- Drain well.
- Combine onion and meat and brown.
- Drain well Make two layers of: Cabbage Beef/onion Pinch each of garlic powder, oregano and basil over meat Spaghetti Sauce Sprinkle rice Sprinkle cheese Cover and bake for 1 hour.
- Let cool for 10-15 minutes.
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January 3rd, 2006 by alice
Tags: Chili, Zippys
INGREDIENTS
- 1lb groundtop round beef
- 1mediumonion, chopped
- 1/4lbbacon, cooked and diced
- 1canred kidney beans, drained
- 1pinchpaprika
- 1/4teaspoonoregano
- 1teaspoonmsg(like Accent)
- 1/2cup choppedgreen peppers
- 1/2teaspoonsugar
- 2teaspoonsred wine
- 1teaspoonchicken bouillon powder
- 1/4teaspoonground ginger
- 1bay leaf, crushed
- 1teaspoonchili powder
- 1pinchground cuminor cumin seeds
- 1/2cup choppedcelery
- 3-5dashesworcestershire sauce
- 1 (28 ounce)cantomato sauce(I used crushed tomatoes)
DIRECTIONS
- Brown beef, onion and bacon – drain.
- In large pot combine beef mixture with rest of ingredients.
- Simmer at least 30 minutes.
- NOTE: I simmered for a couple hours…and of course it’s better the next day!
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January 3rd, 2006 by alice
Tags: Ginger, Muffins, Pecan, Raisin
INGREDIENTS
- 2cupsall-purpose flour
- 1 1/2teaspoonsbaking soda
- 1/4teaspoonsalt
- 1 1/2teaspoonsground ginger
- 1/3cupbutteror margarine
- 1cupmolasses
- 1/2cupbuttermilk
- 1egg, beaten
- 1/2cup choppedpecans
- 1/2cupraisins
DIRECTIONS
- Add the first 4 ingredients to a bowl; stir to combine.
- Add the butter and molassess to a saucepan; cook and stir over medium until butter melts; remove from heat.
- Make a well in the center of the flour mixture; add molassess-butter mixture, buttermilk, and egg.
- Stir just until mixture is moistened (do not overmix).
- Add in pecans and raisins; gently fold to combine.
- Spoon mixture into greased muffin cups, filling 3/4 full.
- Bake at 325° for 18 minutes or until done.
- Serve warm with honey and/or butter.
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January 3rd, 2006 by alice
Tags: Potato, Sausage, Stew, Sweet, Turkey
INGREDIENTS
- 1 1/2lbssmoked turkey sausage
- 1 1/2lbssweet potatoes, peeled and cut into 1/2 inch pieces
- 2mediumgreen bell peppers, cut into 1 inch pieces
- 2celery ribs, cut into 1/2 inch pieces
- 1largeonion, chopped
- 1/4cupquick-cooking tapioca
- 2 (15 ounce)cansgarbanzo beans, rinsed and drained
- 2 (14 1/2 ounce)cans dicedtomatoes with garlic, undrained
- 2cupsbeef broth(may use low-sodium)
- 1/2teaspoonWorcestershire sauce
DIRECTIONS
- Cut sausage in half lenghthwise, then slice into 1-inch slices.
- Add sausage, sweet potato, bell pepper, celery, onion, and tapioca to a 4-quart slow-cooker; stir to combine.
- Add the chickpeas, undrained tomatoes, beef broth, and worcestershire sauce.
- Cover and cook on LOW for 8-10 hours.
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