Monday, August 24, 2009

Grilled Chicken and Shells

Serves 4

Coarse salt and ground pepper
Vegetable oil, for grates
1 1/2 pounds chicken cutlets
8 ounces medium pasta shells
1 pint cherry or grape tomatoes, halved
4 ounces fresh mozzarella, cut into 1/4-inch cubes
1/2 cup fresh parsley, chopped
1/4 cup grated Parmesan, plus more for serving
2 tablespoons butter

Bring a large pot of salted water to a boil for pasta. Meanwhile, heat grill to medium; lightly oil grates. Season chicken with salt and pepper. Grill until cooked through, 2 to 3 minutes per side. Remove from grill, and cut into thin strips, halving if long.
Cook pasta until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta, and return to pot. Add chicken, tomatoes, mozzarella, parsley, Parmesan, and butter. Toss to combine. Add reserved pasta water a little at a time to create a sauce that coats shells (you may not need all the water). Serve with more Parmesan.

Friday, August 21, 2009

Cucumber Tomato Salad


  • 2 medium tomatoes, sliced & quartered
  • 1 large cucumber, peeled & sliced
  • 4 green onions, chopped
  • 1 TBSP sugar
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1/3 cup cider vinegar
  • 1 cup water

  1. Combine tomatoes, cucumbers & onions.
  2. In a small bowl combine sugar, salt & pepper.
  3. Whisk in vinegar & water.
  4. Pour over veggies & toss to coat.
  5. Cover & refrigerate for 4 hours or overnight.

Wednesday, August 19, 2009

Beans Polonaise

  • 4 c fresh green beans OR 16 oz pkg frozen green beans
  • 1/4 c butter
  • 1/2 c crushed herb seasoned croutons
  • 1 t. chopped fresh parsley
  • 1 egg, hard boiled, grated
  1. In medium saucepan, bring water to a boil. Add beans and cover. Cook over medium heat until beans are crisp-tender. Drain.
  2. In small skillet, cook butter over medium-low heat until light brown. Remove from heat.
  3. Stir in crushed croutons and parsley. Combine beans and crumb mixture, toss gently. Top with grated egg.

Fresh Vegetable Quesadillas with Corn Relish


Serves 4.
1 tablespoon olive oil, plus more for grates
4 ears corn (husks and silks removed), or 1 package (10 ounces) frozen corn kernels, thawed
1 bunch scallions, half of bunch thinly sliced, other half cut into 2-inch lengths ( I use sweet onions)
1 tablespoon fresh lime juice
Coarse salt and ground pepper

4 flour tortillas (10-inch)
1 1/2 cups shredded Monterey Jack cheese (6 ounces)
1 yellow squash, halved crosswise and thinly sliced lengthwise
1 orange bell pepper (ribs and seeds removed), thinly sliced
( i have used Jalapino and chili peppers

Heat grill to low; lightly oil grates.

Cut off tip of each cob. One at a time, stand each ear in a large wide bowl; with a sharp knife, carefully slice downward to release the kernels (you should have about 2 cups). Discard cobs.
Add sliced scallions, lime juice, and oil to bowl. Season with salt and pepper, and toss to combine. Set corn relish aside.
Place tortillas on a work surface. Dividing evenly, sprinkle half the cheese on bottom half of each tortilla. Top with squash, bell pepper, scallion pieces, and remaining cheese; season with salt and pepper. Fold top half of tortillas over filling to close.

Grill quesadillas, turning once, until browned in spots and cheese has melted, 6 to 8 minutes. Cut into wedges; serve immediately with corn relish.

Tuesday, August 18, 2009

Zucchini Cornbread Casserole

    4 cups shredded zucchini
    1 onion, chopped
    2 eggs, beaten
    1 (8.5 ounce) package dry corn muffin mix
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    8 ounces Cheddar cheese, shredded

    Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
    In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
    Bake in a preheated oven for 60 minutes.

Almond Strawberry Salad

  • 3 cups fresh baby spinach
  • 1/2 cup sliced fresh strawberries
  • 1/4 cup sliced honey-roasted almonds
  • 1 tablespoon cider vinegar
  • 1 tablespoon honey
  • 1-1/2 teaspoons sugar
  1. In a large bowl, combine the spinach, strawberries and almonds.
  2. In a jar with a tight-fitting lid, combine the vinegar, honey and sugar; shake well.
  3. Drizzle over salad and toss to coat. Yield: 4 servings.

Monday, August 17, 2009

Garlic Roast Beef Sandwiches


  • 1 loaf (10 oz) frozen garlic bread
  • 1/2 lb. sliced fresh mushrooms
  • 2/3 c. sliced onion
  • 1 tsp. minced garlic
  • 4 tsp. butter
  • 1 tsp. Worcestershire sauce
  • 1 lb. shaved deli roast beef
  • 6 slices Colby cheese
  1. Bake garlic bread according to pkg. directions.
  2. Meanwhile, in large skillet, saute the mushrooms, onion and garlic in butter, until vegetables are tender.
  3. Stir in Worcestershire sauce.
  4. Layer each half of garlic bread with roast beef, mushroom mixture and cheese.
  5. Return to oven; bake 1-2 minutes, or until cheese in melted.
  6. Slice and serve

Friday, August 14, 2009

Blueberry Muffins

  • 3/4 cup milk
  • 1/2 cup vegetable oil
  • 1 egg
  • 2 cups all-purpose flour or whole wheat flour
  • 1/3 cup sugar
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup fresh blueberries or 3/4 cup frozen blueberries, thawed and well drained
  1. Heat oven to 400*
  2. Grease bottoms only of 12 medium muffin cups or line with paper baking cups.
  3. Beat milk, oil and egg.
  4. Stir in flour, sugar, baking powder and salt, all at once, just until the flour is moistened. (batter will be slightly lumpy)
  5. Fold in blueberries.
  6. Divide batter among muffin cups. Sprinkle with sugar, if desired.
  7. Bake until golden brown, 18-20 minutes. Immediately remove from pan.

Friday, August 7, 2009

Chicken Alfredo

Recipe from here: Chicken Scampi
I added the peppers & onion.

  • 1 lb boneless, skinless chicken breast or tenders
  • 1/4 cup flour
  • 1 tsp pepper
  • olive oil
  • 8 oz angel hair pasta

for Alfredo Sauce:

  • 8 oz cream cheese
  • 3/4 cup Parmesan cheese
  • 1/2 cup butter
  • 1/2 cup milk
  • 1 clove garlic, minced
  • green & red peppers, red onion optional


  1. Boil & drain noodles
  2. Put chicken in Ziploc bag with flour & pepper. Shake until evenly coated.
  3. Coat the bottom of a large skillet with olive oil
  4. Cook 4-5 mins on each side or until golden and juices run clear.
  5. If adding peppers & onion, slice & lay on top of chicken. Cover & cook a few mins more.
  6. Set noodles and chicken aside in a large bowl.
  7. Add all ingredients of alfredo sauce in a skillet and cook until smooth.
  8. Pour over chicken and noodles.
  9. Toss to mix & serve.

Hot Fudge Sauce


  • 1 cup sugar3
  • T Cocoa
  • 3-4 T milk
  • 1T Butter

  1. Stir together sugar and cocoa.
  2. Add milk and butter.
  3. Hard boil one (1) minute.
  4. DO NOT stir while boiling or after.
  5. Allow to cool and spoon over ice cream, cake or desserts.
  6. This is the type of fudge sauce that thickens and will harden on ice cream. Sooo yummy!

Brownie recipe

Monday, August 3, 2009

Cream Soup Substitute

  • 1 tbsp butter
  • 3 tbsp all-purpose flour
  • 1/2 cup low sodium chicken broth
  • 1/2 cup low-fat or fat free milk
  • salt and pepper to taste
  1. Melt butter in saucepan over medium-low heat.
  2. Stir in flour; keep stirring until smooth and bubbly.
  3. Remove from heat and add the chicken broth and milk, a little at a time, stirring to keep smooth. Return to heat. Bring sauce to a gentle boil; cook, stirring constantly, until it thickens.
  4. Taste and add salt and pepper, as needed to taste.
*Use in casseroles in place of condensed cream soups.
**Can be varied by using vegetable broth, sauteed chopped celery, celery seed or sauteed chopped mushrooms.

Saturday, August 1, 2009

Chicken 'n' Veggie Kabobs

  • 1 lb. boneless, skinless chicken breasts, but into 1" cubes
  • 1 c. Italian salad dressing, divided
  • 1/4 c. olive oil
  • 1 tsp. garlic salt
  • 1/2 tsp. dried rosemary, crushed
  • 1 medium zucchini, cut into 1/2" slices
  • 1 yellow summer squash, cut into 1/2" slices
  • 2 medium onions, quartered
  • 1 medium sweet red pepper, cut into 1" pieces
  • 2 c. cherry tomatoes

  1. In small bag, combine chicken and 1/2 c. salad dressing. Marinate for 15 minutes.
  2. Meanwhile, in large bag, combine the oil, garlic salt and rosemary. Add vegetables and toss to coat.
  3. Drain and discard marinades. On 8 metal or soaked wooden skewers, alternately thread chicken and vegetables.
  4. Grill kabobs, uncovered, over medium-hot heat for 12-15 minutes or until juices run clear.
  5. Basting occasionally with remaining salad dressing

Refrigerator Pickles


  • 2 quarts sliced cucumbers
  • Several cloves of garlic
  • Sliced Onion
  • Dill
  • 2-1/4 c. water
  • 1-1/4 c. vinegar
  • 1 c. sugar
  • 1/3 c. pickling salt

  1. Boil water, vinegar, sugar and salt.
  2. Meanwhile, place dill and 1 clove of garlic in bottom of jar.
  3. Fill 1/3 full with cucumbers.
  4. Layer onion and 1 garlic clove.
  5. Fill another 1/3 full with cucumbers.
  6. Layer with onion and garlic (I like to add another small dill also)
  7. Fill remaining space with cucumbers. Place another head of dill on top.
  8. Pour brine over cucumbers while hot.

Typically a jar will last about 3 months in your refrigerator, but we've never had them that long to know for sure :)

Summer Spaghetti


  • 2 Tbsp. vegetable oil
  • 1 medium zucchini, sliced
  • 1 c. broccoli flowerets
  • 2 c. fresh mushrooms, sliced
  • 1 c. fresh peas
  • 1 tsp. salt
  • 1/2 tsp. minced garlic
  • 8 oz pkg. spaghetti - cooked and drained

Cheese Sauce

  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 1/2 c. milk
  • 1 chicken bouillon cube
  • 1/2 c. shredded Cheddar cheese

  1. In large skillet heat oil, cook vegetables with seasonings, stirring constantly until tender-crisp. Cover and keep warm.
  2. For cheese sauce: melt butter: blend in flour, stir until smooth.
  3. Gradually add milk, stir until thickened and bubbly.
  4. Stir in bouillon and cheese; stir until melted.
  5. Pour cheese sauce over vegetables. Heat through
  6. Serve over spaghetti.