Lemon Linguini

submitted by Becky Holdaway
Ingredients:

• 1 pounds/packages FRESH Linguini Noodles (Buitoni)
• I find this in the cheese and lunch meat section of the grocery store
• 1/4 c olive oil
• zest from 1 lemon
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/4 c chopped green onion
• 1 lemon’s juice
• 1 tubs of FRESHLY SHREDDED parmesan cheese
• -Don’t even think about trying to cheat on this one

Directions:

1. Combine olive oil, lemon zest, lemon juice, salt, pepper, and green onion in an empty jar and shake well. Set aside.
2. Cook noodles (this should only take about 2 minutes because they are fresh noodles, so it will be quick!) and drain.
3. Put noodles in a large mixing bowl.
4. Pour mixture on top and stir.
5. While the noodles are still hot add lots of parmesan cheese so it melt in.(This is why it is important to buy Freshly Shredded parmesan. It has to melt into the noodles)
6. Toss, toss, toss until mixed and the cheese is melted.

I like to add pieces of baked asparagus and cut up pieces of grilled chicken to the noodles to make it a real meal.
Yield: 4-6 servings

BANANA BARS

 submitted by Lisa Hill

MY FAVORITE WHEN THE BANANAS ARE TURNING BROWN

For the Banana Bars:
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups white sugar
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 teaspoon banana extract
1 cup mashed ripe bananas

For the Cream Cheese Frosting:
8-ounce package cream cheese, softened
1/2 cup unsalted butter, softened
2 cups sifted confectioners’ sugar
1 teaspoon vanilla extract

Directions:

Preheat oven to 350F. Butter the bottom and sides of a 9×13 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. Place another piece of parchment paper in the same manner, perpendicular to the first sheet. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.In a large bowl whisk together the flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Beat in the eggs, one at a time, then stir in the sour cream, vanilla, and banana extract. Add flour mixture and mix until just combined. Fold in the mashed banana. Transfer the batter to the prepared pan, smoothing the top. Bake 22-25 minutes. or until toothpick inserted into the center comes out with just a few moist crumbs attached. Transfer pan to wire rack to cool completely.
To make the cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment combine the cream cheese and butter until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. Spread on cooled banana bars.

Tomato Basil Parmesan Soup

submitted by Lisa Hill

Makes about 2 quarts (about 8 servings)

2 (14 oz) cans diced tomatoes, with juice
1 cup finely diced celery
1 cup finely diced carrots
1 cup finely diced onions
1 tsp dried oregano or 1 T fresh oregano
1 T dried basil or 1/4 cup fresh basil
4 cups chicken broth
½ bay leaf
½ cup flour
1 cup Parmesan cheese
½ cup butter
2 cups half and half, warmed (or skim milk if you’re trying to cut some calories)
1 tsp salt
¼ tsp black pepper

1.  Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.
2.  Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.
3.  About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker. Stir and add the Parmesan cheese, warmed half and half, salt and pepper.  Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don’t be afraid to always season to taste at the end).
4.  Cover and cook on LOW for another 30 minutes or so until ready to serve.

Chicken and wild rice casserole

submitted by Jessica Johns

From Better Homes and Gardens 100 best casseroles magazine

Prep: 30 min

Bake 35 minutes at 350 degrees

Makes 4 servings

1         6-ounce package long grain and wild rice mix

½ cup chopped onion

½ cup chopped celery

2         Tablespoons butter

1         10.5-10.75 ounce can condensed chicken with white and wild rice soup or cream of chicken soup

½ cup sour cream

1/3 cup dry white wine or chicken broth

2         Tablespoons snipped fresh basil or ½ teaspoon dried basil

3         cups shredded cooked chicken or turkey

1/3 cup finely shredded parmesan cheese

1.       Prepare rice mix according to package directions.

2.       Meanwhile, preheat oven to 350 degrees.  In a large skillet cook onion and celery in hot butter over medium heat until tender.  Stir in soup, sour cream, wine/broth, and basil.  Stir in cooked rice and chicken.

3.       Transfer mixture to an ungreased 2 quart baking dish.  Sprinkle with parmesan cheese.  Bake, uncovered, about 35 minutes or until heated through.

Per serving: 468 calories

** I usually double this recipe and put it in my 3 quart casserole dish. 

** Add cooked carrots or corn to pack in extra veggies. 

roasted lemon garlic herb shrimp

submitted by Jessica Johns

http://www .cinnamonspiceandeverythingnice.com/roasted-lemon-garlic-herb-shrimp/

Ingredients
1/3 cup olive oil
1 lemon, zested then half cut into thin slices and other half into wedges
3-4 fresh thyme sprigs, leaves removed
sea or kosher salt and fresh black pepper
spaghetti/pasta, couscous or rice for serving
2 tablespoons butter
1 pound fresh shrimp, medium-sized, deveined with tails off
5 cloves garlic, minced

Instructions

1. Preheat oven to 400 degrees F. In an 8x8 glass baking pan combine olive oil, lemon zest and thyme. Olive oil should liberally cover the bottom of the pan. If it doesn't, drizzle in a little more. Season with salt and pepper. Bake in oven for 10-12 minutes, checking every few minutes. If it looks like it is getting too brown, remove and proceed to next step. Meanwhile cook pasta, drain and toss with a pat of butter or olive oil.

2. Remove pan from oven, add butter and move it around a little to melt, add shrimp, garlic and the thin sliced lemons (don't squeeze them), toss to coat with oil mixture. Bake for 8-10 more minutes or until shrimp turn pink and just start to curl, check often. Serve over pasta, couscous or rice tossed with additional extra-virgin olive oil and fresh-squeezed lemon with additional lemon wedges for serving.

Orzo with Roasted Vegetables

submitted by Jessica Johns

 Adapted from an Ina Garten recipe

Ingredients

·         1 red bell pepper, 1-inch diced

·         1 yellow bell pepper, 1-inch diced

·         1 red onion, peeled and 1-inch diced

·         2 garlic cloves, minced

·         1/3 cup good olive oil

·         1 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

·         1/2 pound orzo or rice-shaped pasta

For the dressing:

·         1/3 cup freshly squeezed lemon juice (juice of 2 lemons)

·         1/3 cup good olive oil

·         1 teaspoon kosher salt

·         1/2 teaspoon freshly ground black pepper

To assemble:

·         4 scallions, minced (white and green parts)

·         fresh basil leaves, cut into julienne, to taste

Instructions

Preheat the oven to 425 degrees F.

Toss the bell peppers, onion, and garlic with the olive oil, salt, and pepper on a large sheet pan. Roast for 40 minutes, until browned, turning once with a spatula.

Meanwhile, cook the orzo in boiling salted water for 7 to 9 minutes, until tender. Drain and transfer to a large serving bowl. Add the roasted vegetables to the pasta, scraping all the liquid and seasonings from the roasting pan into the pasta bowl.

Whisk together the lemon juice, olive oil, salt, and pepper to prepare the dressing and pour it on the pasta and vegetables while they're still warm, tossing to combine. Let the pasta/veggies/dressing cool to room temperature.  Then add the scallions and basil. Serve at room temperature.

Honey-Lime Chicken Skewers

submitted by Jessica Johns

Marinade ingredients

·         3 tablespoons soy sauce

·         2 tablespoons honey

·         1 tablespoon vegetable oil

·         juice of one lime

·         2 garlic cloves, minced

·         1-2 teaspoons Siracha

·         red pepper flakes, to taste

·         2 tablespoons cilantro, chopped finely

Chicken    

·         1 pound skinless, boneless chicken breasts

Instructions

1.      In a small bowl, combine your marinade ingredients.  Mix thoroughly.

2.      Cut chicken into large chunks.  (Make sure they are all about the same size so they cook evenly.)

3.      Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.  (You can marinate this overnight and it works great.)

4.      Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.  If you're using bamboo skewers, soak your sticks in water for at least 5 minutes.

5.      If grilling isn’t an option, I pan sear the chicken chunks in a little bit of olive oil, then finish them off in the oven.  Don’t overcook!  Once the juices run clear, the chicken is ready!