Thai Peanut Noodles

submitted by Michelle Moody


From: Our Best Bites
Ingredients:
1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts
Instructions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

*If desired, you can add meat to this dish by stir-frying shrimp or very thinly-sliced chicken (partially freeze it first) in some olive oil with a couple cloves of garlic, some fresh ginger, some green onions, soy sauce, and a small squirt or two of Sriracha chili sauce.

My Chicken Thighs (from The One-Armed Cook)

submitted by Marbree Hardee

½ c.     honey-flavored mustard

¾ c.     vegetable oil

½ c.     honey

2 lbs.   boneless, skinless chicken thighs (about 12-14 pieces)

 

1.     In a large resalable plastic bag, combine the first 3 ingredients, shaking well to mix.

2.     Add the chicken pieces; turn to coat with the marinade. Refrigerate 8 hours or overnight, turning the bag occasionally.

3.     When ready to cook, preheat the oven to 350°F.

4.     Coat a 9x13-inch baking pan with cooking spray. Remove the chicken from the bag with tongs and pace skin side up in the pan. Discard the marinade.

5.     Bake for 50 min to 1 hour, until the chicken is tender.

6.     NOTE: the thighs can be prepared in the marinade and frozen for up to 3 months. When ready to cook, defrost in the refrigerator, place in a cold oven , and bake at 350° for about 1 ½ hours.

 

**I substitute boneless chicken breasts for the thighs because I prefer white vs. dark meat. You just have to bake a little longer because it is a thicker cut of meat.

Helena’s Classic Macaroni & Cheese

submitted by Anna Kaminski

~ This is my mom’s recipe – what a great comfort food dish!

Servings: 6-8

Ingredients:
Bread Crumb Topping
• 6 slices of white bread, torn into rough pieces (you can use wheat, leftover French bread, etc. – it all tastes great!)
• 3 T cold unsalted butter, cut into 6 pieces

Pasta & Cheese
• 1 lb. elbow macaroni
• Pinch of salt
• 2 T unsalted butter
• 6 T flour
• 1.5 tsp. powdered mustard
• ¼ tsp. cayenne pepper
• 5 c milk
• 8 oz. Monterey Jack shredded cheese
• 8 oz. Sharp Cheddar shredded cheese

Pulse bread and butter in food processor until crumbs are 1/8 inch (10-15 1 second pulses). Set aside. Cook pasta in salt, drain and set aside. In large pan, heat butter over med-high heat until foaming. Add flour, mustard, and cayenne pepper, and whisk well for 1 minute. Gradually whisk in milk. Bring to boil whisking continuously. Reduce heat to medium and simmer for 5 minutes or until thick like cream. Take pan off heat, and whisk in both cheeses and 1 tsp. salt until cheese are fully melted. Add pasta and cook over med-low heat stirring until mixture is steaming and heated through (about 6 minutes). Transfer to broiler safe 13x9 dish and sprinkle evenly with breadcrumbs. Broil until crumbs are deep golden brown 3 to 5 minutes. Cool 5 minutes, and then serve!

Baked Mac-N-Cheese

submitted by Nicole Anderson

Ingredients:

1 8 oz. package elbow macaroni

4 Tbsp. butter

½ cup bread crumbs

1 small onion minced

1 cup shredded Gruyere Cheese

1 cup shredded cheddar cheese

1 Tbsp. flour

¼ tsp. mustard

1/8 tsp. pepper

1 ½ cups milk

Directions:

Add pasta to boiling pot of water with 1 tsp. salt. Boil until just tender. Drain in colander. Preheat oven to 350 degrees. Spray a 2 qt. baking dish and pour drained noodles in. Melt butter in microwave and add breadcrmbs. Set aside. In a 1 qt. sauce pan, melt butter with onion, about 5 min. Add flour, mustard, pepper and 1 tsp. salt. Stir together with a whisk. Add milk; whisk until thickened. Remove from heat and add cheese. Pour cheese sauce over pasta in baking dish. Sprinkle with breadcrumbs. Bake for 20 minutes.

Ham and Cheese Sliders

submitted by Nicole Anderson

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip
Poppy seed sauce:
• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Ingredients

• 24 white dinner rolls
• 24 pieces honey ham
• 24 small slices Swiss cheese
• 1/3 cup mayonnaise
• 1/3 cup miracle whip
Poppy seed sauce:
• 1 Tablespoon poppyseeds
• 1 1/2 Tablespoons yellow mustard
• 1/2 cup butter, melted
• 1 Tablespoon minced onion
• 1/2 teaspoon Worcestershire sauce

Instructions

1. In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
2. In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Read more at http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html#daPWYZ0qW27usJ46.99

Tortilla Soup

submitted by Nicole Anderson

Ingredients:

4 boneless, skinless chicken breasts

½ tsp. minced garlic (dry or fresh)

2 cans (14 oz.) chicken broth

2 cans (14 oz.) stewed tomatoes

1 C. salsa

2 Tbsp. dried cilantro

1 Tbsp. cumin

 

Add all ingredients to crock pot. Cook on high for 4­6 hours or low for 8­-10 hours. Shred chicken

and garnish with shredded cheddar cheese, tortillas, sour cream and fresh cilantro.

Clark White Chili

submitted by Molly Miner

1 lb. chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 TB. oil
2 – 15 ½ oz. great northern beans, rinsed and drained (or navy beans)
1 – 14 oz. can chicken broth
2 – 4 oz. cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
¼ tsp cayenne pepper (optional)
1 C. sour cream
½ C. whipping cream

In a large saucepan, sauté chicken, onion, and garlic powder in the oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream and serve immediately.* Makes about 7 servings. Leftovers taste great in tortillas.
*You could also put the beans, broth, chilies, and seasonings in a crockpot (turn it on) and do the sautéing just as directed above and then add the sauté ingredients to your crockpot. Then when you’re ready to serve, add sour cream and whipping cream. This is a good option when you need to take the soup somewhere or when you are trying to keep it warm. It’s also good because it’s less messy and makes the chicken very soft.

Slow Cooker Balsamic Pot Roast

submitted by Marbree Hardee

Ingredients
4-5 pounds Beef Chuck Roast
2 cups Beef Broth
1/2 cup Light Brown Sugar
1/4 cup Balsamic Vinegar
1 Tbsp Soy Sauce
1 tsp Salt
1/4 tsp Red Pepper Flakes
3 Cloves of Fresh Garlic, pressed
Zest of 1/2 an Orange
Red Potatoes, washed

Instructions

1.Place meat and potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.

By Rachel Hollis, The Chic Site http://thechicsite.com/2013/07/16/slow-cooker-balsamic-pot-roast/

Marbree’s Review:
Tried it last night. Definitely delicious! And the flavor was subtle but just right. Sometimes citrus and/or balsamic can be overpowering, but this recipe was just a nice hint of the flavors and some really tender meat. Also, I got a 3-lb roast and about 8 red potatoes and barely fit into my oval, 4-qt slow cooker on Low for 10 hours. It was enough for 5 adults and 2 kindergarteners. If you go with a larger roast like the recipe suggests or need more potatoes, use larger crockpot. Also, I think you could prep this meal and freeze it in a gallon bag before cooking, then thaw thoroughly and put in crockpot. I am going to experiment next time.

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

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.