Tortilla Soup!

2 cans chicken broth

1 cup store bought salsa

1 small can diced green chiles

1 clove garlic, minced

1/2 medium red onion, diced

1 lb cooked, shredded chicken or turkey

1/4 cup fresh cilantro (optional)

Place everything in large saucepan, and bring to boil. Simmer for 15 minutes on low.

Serve soup topped with diced avocado, shredded cheese and/or sour cream.

Enjoy!!

Chicken & Rice Soup

3 tablespoons extra-virgin olive oil

1 1/2 pounds skinless, boneless chicken thighs, patted dry

Salt and pepper

3/4 red onion, chopped

1 pound red-skinned potatoes, cut into 1/2-inch pieces

1/2 cup rice

One 32-ounce container (4 cups) chicken stock

1/2 cup chopped fresh parsley

1 avocado—peeled, pitted and cut into 1/2-inch cubes

1/4 cup sour cream

Directions:

In a dutch oven, heat the olive oil over medium-high heat. Season the chicken with salt and pepper and cook in the pot until golden on both sides, 3 to 4 minutes; transfer to a work surface. Add three-quarters of the onion to the pot, lower the heat to medium and cook, stirring occasionally, until just beginning to brown, 2 to 3 minutes. Add the potatoes and cook for 1 minute.

Cut the chicken into bite-size pieces and return to the pot with any of its juices. Stir in the rice, chicken broth and 3 cups water and bring to a boil. Lower the heat and simmer, stirring occasionally, until the potatoes are tender, 15 to 18 minutes; season with salt and pepper. Stir in the parsley and avocado. Serve with the sour cream and remaining onion.

Thanks Rachel Ray! http://bit.ly/ddPc6E

Chicken & Corn Chowder

Ingredients

1 onion, diced

1 lb red potatoes

(1) 15oz can of chicken broth

2 tablespoons dried parsley

salt and pepper to taste

2 potatoes, peeled and diced

1 1/2 cups frozen corn kernels (or 1-15oz can of corn)

1/2 cup instant mashed potatoes

3/4 lb chicken (diced or shredded)

Directions:

1. Cook chicken in frying pan, season with garlic, onion powder, seasoned salt and cumin.

2. Remove chicken from pan, sautee diced onion in pan with olive oil

3. Transfer onion and chicken to large saucepan and add chicken broth, parsley, salt pepper, potatoes and corn. Simmer 15 minutes.

4. Add instant mashed potatoes and stir

Option - fry up a couple of slices of bacon first, then cook chicken and sautee onions in same pan. Then crumble bacon on top of each bowl before serving! yum!

Taco Seasoning

I'm always looking for great ways to save money and eat whole foods! Here's a great way to get away from "partially hydrogenated" & preservatives :)

Taco Seasoning

Ingredients

• 1 tablespoon chili powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon dried oregano
• 1/2 teaspoon paprika
• 1 1/2 teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon black pepper

2 tablespoons equals 1 package of taco seasoning in an envelope....enjoy!

Lasagna!

Ingredients:

1 pound sweet Italian sausage

1 pound lean ground beef

1 cup minced onion

3 cloves garlic, crushed

1 (28 ounce) can crushed tomatoes

2 (6 ounce) cans tomato paste

2 (6.5 ounce) cans canned tomato sauce

1/2 cup water

2 tablespoons white sugar

3 teaspoons dried basil leaves

2 teaspoon Italian seasoning

1 tablespoon salt

1/4 teaspoon ground black pepper

4 tablespoons chopped fresh parsley

12 lasagna noodles

16 ounces ricotta cheese

1 egg

1/2 teaspoon salt

3/4 pound mozzarella cheese, sliced

3/4 cup grated Parmesan cheese

Directions

1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

Preheat oven to 375 degrees F (190 degrees C).

3. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

4, Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

You will have extra sauce left over to serve with pasta another day :) Mmmm.....

DIY Tortilla Chips!

So, I had 2 avocados ready to be made into delicious guacamole BUT I had NO chips! However, I did have corn tortillas....Hmmmmm....Here's how they became my crispy vessel for tasty guac:)

Ingredients:

Corn Tortillas

Vegetable Oil

Salt

Preheat oven to 350 degrees Fahrenheit. Lightly brush each side of the corn tortilla with vegetable oil. Then stack them on top of each other and cut them into 6 pieces. Sprinkle with salt to taste.

Place them in the oven for 4 minutes. After 4 minutes, take them out, flip them over, then put back in the oven for 3 & 1/2 minutes.

Why spend $2-$3 for one bag of chips, when you can buy 72 corn tortillas for the same price and make endless amounts of fresh chips for the whole family???

Brazilian Black Bean Stew

• Ingredients:
• 
  
• 1 tablespoon canola oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 (1 pound) sweet potatoes, peeled and diced
• 1 large red bell pepper, diced
• 2 (14.5 ounce) cans diced tomatoes with juice
• 1 1/2 cups water
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 mango - peeled, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1/4 teaspoon salt
• 1 tsp cumin
• 1 tsp chili powder

Directions

1. Heat the oil in a large pot over medium heat. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, cumin, chilpowder and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
2. Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.

Serve with cheese quesadillas, grilled cheese sandwiches, or on a bed of rice.

Vanilla Pear Pancakes

I am on a pancake kick here! They are my favorite breakfast. These pancakes are made with no flour and are super easy...

Ingredients:

2 medium sized pears

2 tsp white sugar (or 1 packet of Splenda)

2 tsp brown sugar (or 1 packet of Splenda)

1 cup rolled oats

1 cup vanilla yogurt (fat-free or low fat are fine)

4 egg whites

1 tsp cinnamon

dash of salt

Cube pears in 1-inch pieces and place in microwaveable bowl. Sprinkle with sugars and cook in microwave on high for 1 min 30 sec.

Then put the pears and all remaining ingredients in a blender and blend until smooth.

Use a 1/4 cup of batter for each pancake. Cook on medium in skillet for at least 3 minutes on each side.

Serve with sliced bananas and drizzled with honey or pure maple syrup!

*Right off the skillet, pancakes will be runny, but if you let them sit for 5 minutes before serving, they will stiffen up.

Yummy Yummy Beef Stew

It finally feels like fall is here, and with it some yummy beef stew that takes 2 hours to make, with the same taste as one that spent 8 hours in a slow cooker. YEY!

Beef Vegetable Stew

serves 6

Ingredients:
1 tbsp canola oil
1 1/3 pound of stew beef
4 cups beef broth (1 large box)
12-15 peppercorns, ground
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried rosemary leaves, ground
2 cups water
1 rutabaga, diced
10-15 small new potatoes, quartered
4 carrots, cut into 1/4" slices
3 tbsp flour or cornstarch, mixed with 3 tbsp warm water
1 leek, quartered and sliced into 1/4" pieces (use only white/light green parts, the dark parts are dry and bitter)
1 cup frozen sweet peas

Directions

1. Heat oil in medium dutch oven or stockpot over medium heat. Stir-fry beef until brown. Add broth, water, and spices. Bring to boil, then lower heat. Let simmer for 1 1/2 hours (ready when meat is tender).

2. Add rutabaga, carrots, potatoes, and flour paste. Let simmer 25 minutes, then add leeks and peas. Let simmer an additional 5 minutes, or until peas are heated through. Serve hot with a rustic bread.

Balsamic Vinegar Dressing

Makes 1 cup
Hands-on time: 6 minutes

• 1/4 cup balsamic vinegar
• 1-1/2 tablespoons honey (warmed)
• 1-1/2 teaspoons Dijon mustard
• 1-1/2 - 2 teaspoons garlic powder
• 3/4 cup olive oil

Blend all ingredients. Refrigerate and store in glass container.

Raspberry Bars

Ingredients:

3/4 cup butter, softened

1 cup packed light brown sugar

1 1/2 cups rolled oats

1 1/2 cups all-purpose flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1 (10 ounce) jar raspberry jam

Preheat the oven to 400 degrees F. Grease a 9x13 inch pan.

In a large bowl, cream together the butter and brown sugar until smooth. Combine the oats, flour, salt and baking powder; stir into the creamed mixture. Press half of the mixture into the bottom of the prepared pan. Spread the preserves over the crust. Crumble the remaining crust mixture over the raspberry layer.

Bake for 20 to 25 minutes in the preheated oven, or until light brown. Cool completely before cutting into bars.

***Try this with peach or any other types of fruit preserves/jam***

Banana Pancakes

Ingredients:

1 & 1/4 cups all purpose flour

2 tbp brown sugar

2 tsp baking powder

1/2 tsp salt

1 cup milk

1/2 medium size banana

2 tbp melted butter

Whisk together flour, sugar, baking powder & salt. Stir in milk, banana & melted butter.

Melt 1/2 pat of butter in skillet over medium heat, and pour in 1/4 cup batter for each pancake. Makes 8-10 pancakes.

Southwest Spice Mix

Stir the following together in a small bowl

1 tsp ground cumin

1/2 tsp paprika

1/2 tsp chili powder

1/2 tsp coarse salt

1/4 tsp ground coriander

Use to spice up (2 lbs of) skillet potatoes....Mmmmmm.....

Pineapple Floats

Ingredients:

1 pineapple - top trimmed

1 cup granulated sugar

1 vanilla bean, halved lengthwise

3 tbp packed dark-brown sugar

1 quart best-quality vanilla ice cream

1 liter club soda

Preheat oven to 425F. Peel pineapple, reserving peels. Cut flesh lengthwise into quarters. Cut out and reserve core.

Transfer peels and core pieces to large pot; reserve flesh. Add 5 cups water, bring to boil. Add granulated sugar and vanilla bean. Cook, mashing peels occasionally with the back of a spoon to extract juice for about 30 min.

Cut pineapple into 1/2 inch cubes and transfer to rimmed baking sheet. Sprinkle with brown sugar. Cook until golden, about 20 min. Transfer to bowl and let cool completely. Cover and refrigerate up to 2 days.

Pour pineapple-peel mixture from pot through a sieve into a large bowl, discard solids. Return liquid to pot and bring to boil.

Divide pineapple evenly among 8 serving glasses. Top with 2 tsp syrup and 2 scoops ice cream. Fill with club soda and drizzle with remaining syrup.

Pumpkin Pancakes

Ingredients:

1 & 1/4 cups all purpose flour

2 tbp brown sugar

2 tsp baking powder

1/2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp salt

1/8 tsp nutmeg

pinch of ground cloves

1 cup milk

6 tbp canned pumpkin puree

2 tbp melted butter

Whisk together flour, sugar, baking powder, cinnamon, ginger, salt, nutmeg & cloves. Stir in milk, pumpkin puree & melted butter.

Melt 1/2 pat of butter in skillet over medium heat, and pour in 1/4 cup batter for each pancake. Makes 8-10 pancakes.

Granola

Ingredients

3 cups rolled oats

3/4 cup slivered almonds

3/4 cup sweet coconut flakes

1/4 cup & 2 tbp honey

1/4 cup vegetable oil

1/4 cup & 2 tbp brown sugar

3/4 tsp salt

1 cup raisins or craisins

Preheat the oven to 250F. Mix honey, oil, sugar & salt together. Then add rolled oats, almonds & coconut flakes.

Pour into 2 baking sheets and put in oven for 1 hr & 15 min. Stir every 15 min to facilitate even toasting!

Once done, mix in raisins and store in air tight containers or ziplocks :) Enjoy!

Zucchini Bread

Makes (1) 9" loaf

Ingredients:

2 zucchini (1 lb), ends trimmed

1 1/2 cups sugar

6 tbp butter, melted 7 uncooled (can be salted or unsalted)

2 large eggs, lightly beaten

1/4 cup vanilla yogurt

1 tbp lemon juice (I used limes)

1 cup white flour

1 cup wheat flour (you can use all white or wheat flour, your preference)

1 tsp baking soda

1 tsp baking powder

1 tsp cinnamon

1/2 tsp salt

1/2 pecans or walnuts, toasted & chopped coarse (optional)

Preheat oven to 375 F, and coat a 9x5 loaf pan with vegetable oil spray

Shred the zucchini, and squeeze between several layers of paper towels to absorb excess moisture.

Whisk sugar, melted butter, eggs, yogurt, and lemon juice together in a large bowl

Whisk the flour, baking soda, baking powder, cinnamon, & salt in a separate large bowl

Gently fold the zucchini and the yogurt mixture into the flour mixture with a rubber spatula until just combined. Do not overmix. Fold in the nuts

Scrape batter into loaf pan and smooth the surface. Bake until golden brown, and a toothpick inserted into the center comes out with just a few crumbs attached, about 55-60 minutes.

Let loaf cool in the pan for 10 minutes before unmolding onto a wire rack to cool for 1 hour.

Yum!

*The wheat flour is very absorbent, so it will "drink" up more of the zucchini juices better than regular white flour.

Oreo Cookies

Ingredients:

1 - 18.25 oz package devil's food cake mix

1/2 cup shortening

2 large eggs

Place all ingredients in a bowl and mix with heavy load mixer or by hand with a large spoon. Mix until all white specks from cake mix are blended in. Roll 1 tsp dough into a ball and place on ungreased cookie sheet or parchment paper.

Bake 5-8 mins at 375. Let cool on pan. Frost with following recipe.....

Frosting Ingredients:

4 oz cream cheese

2 cups powdered sugar

little bit of cream or milk

Place cream cheese and sugar in a bowl and whip. Add milk to desired consistency. Spread frosting on flat side of cookie. Top with another cookie.

Arrange cookies on plate and put in fridge to cool and set frosting. Tasty.....

White Bean Dip

I love this type of recipe - just put all ingredients in blender and turn it on!

Ingredients:

15oz can of Great Northern Beans

2 cloves garlic

2 tbsp lemon juice

1/3 cup olive oil

2 tbsp dried parsley

Place everything in blender and pulse until coarsely chopped. Place in small bowl, add salt & pepper to taste. Serve with veggies and/or crackers!

Chicken Parmesan Strips with Marinara Sauce

These are as fun to make as they are to eat! The nice thing is that they really do only take half an hour to make with very minimal prep work. It's a lot less stressful to eat dinner when you don't need to worry about taking a long time to do it. A word to the wise: make sure you use regular Olive Oil. Since extra virgin olive oil has a low smoking point, it burns REALLY quickly. And if the oil gets too many burnt pieces, change it. It's not very tasty to eat chicken strips with burnt fingers.

This technique is perfect for regular fried chicken or fish strips, just omit the Parmesan for a more simple dish. YUM!!

Chicken Parmesan Strips & Marinara Sauce (from 30-minute suppers, America's Test Kitchen)

Sauce:
1 tablespoon olive oil
4 cloves garlic, minced
1 can 14.5oz Petit cut diced tomatoes, without seasoning
fresh basil, torn or very roughly chopped (not too chopped, the leaves bruise easily)
salt and pepper

1. Heat olive oil in medium saucepan over medium-high heat. When oil is shimmering, add garlic, and stir until fragrant (about 1 minute). Add tomatoes and allow to simmer 3 minutes, until thickened slightly. Add basil and stir one more minute. Season with salt and pepper to taste. Remove from heat, cover and keep warm.

Chicken Strips:

4 chicken breast cutlets, sliced in 1/4 inch pieces
salt and pepper
1 cup flour
2 large eggs, beaten well
1 cup panko bread crumbs
1/2 cup parmesan cheese, grated
1/4 cup olive oil

1. Make 3 stations with medium bowls: first station, flour; second station, eggs; and third station, panko tossed with parmesan cheese. Pat chicken strips dry and season with salt and pepper.

2. In batches, coat chicken in flour shaking off excess, dip in egg draining off excess, and dredge in panko mixture. Heat oil on medium high, and pan fry chicken in batches about 1 1/2 minutes. Place on plate with paper towels, and let rest for 5 minutes. Serve with marinara sauce and steamed veggies.

Lemon Bars

*I had never made these until last night. They are SO easy (and delish)! I don't have a grater - I know - so I didn't use the lemon rind. They were yummy, but not very "lemony".

Also, wait until these are completely cool before cutting - I am an impatient cook, and when I cut them, the edges were so messy because it was still warm...

Crust:

1. Cream together

1 cup butter

1/2 cup powdered sugar

2. Add & mix well

1/2 tsp salt

2 cups flour, unsifted

3. Pat into a 9"x13" greased baking pan. Bake at 350 for 15-20 min

Filling:

1. Mix together & pour over hot crust

4 eggs, slightly beaten

2 cups sugar

1/2 cup flour

1/4 cup lemon juice

rind of one lemon, grated

2. Bake at 350 for 18-22 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Sweet Pink Lemonade

from Jen Dining, Westerville, OH

1 (6oz) can frozen lemonade

3 cans water

2 cups cranberry juice

Mix well!

Fried Tortillas

2 cups all-purpose flour

2 1/2 tsp baking soda

1/2 salt

1 Tbsp sugar

1 Tbsp oil

approx. 1/2 cup warm water

Mix dry ingredients together. Add oil, then add water until doughy consistency is made. Knead for 3 minutes. Roll out on floured counter & cut into rectangles. Fry in hot oil until brown, turn over & do same.

Hawiian Banana Bread

*This recipe is from one of my roommates when I lived in the "Quiet House" in Laie, HI. It was definitely a house favorite!

2 cups flour

1 1/2 cup sugar

2 tsp. baking soda

1/2 tsp salt

1 cup oil

2 cup mashed bananas

3 eggs

1 tsp vanilla

1/2 cup walnuts or coconuts

Mix all ingredients and cook at 350'F; makes 3 loaves.

Beanie Roll-Ups

*Perfect Hors d'oeuvre to bring to a party!

a variation of Meg Fender's recipe

Ingredients:

2 - 15oz cans black beans

1 clove garlic

1 tbsp oil

1 - 8oz pkg of cream cheese, softened

10 flour tortillas (taco size)

1 jar of your favorite salsa

Open, drain and rinse 1 can of black beans thoroughly. Put in food processor or blender. Add the other entire can of black beans (DO NOT drain or rinse) and the clove of garlic. Blend until slightly lumpy.

Heat oil in skillet on medium. Pour bean mixture into skillet and cook for 5 minutes, slowly stirring consistently. Let cool for 5-10 minutes.

With the back of a spoon, spread a thin layer of cream cheese over one side of a tortilla. Leave about 1/2 inch of space on one end. Then spoon a thin layer of the (now) refried black beans over the cream cheese layer, again leaving 1/2 inch of space.

Gently roll up the tortilla towards the open space. Some of the beans & cheese will spread it self and fill in the space on the end securing the roll.

Now cut the ends off the tortilla, and slice the roll into 1/2 inch pieces.

Serve with salsa for dipping.

Easy finger food! Enjoy!

Fast Bangers and Mash (um...sausage and potatoes)

4 italian sausage links (sweet or spicy), removed from casings and sliced into 1/2 inch pieces
1/2 purple onion, carmelized
1/4 cup beef broth
1/4 cup water
1/2 cup frozen mixed vegetables (peas, carrots and corn)
salt
pepper

Heat medium nonstick skillet on Medium-high. Add sausage. Brown about 2 mins each side or until cooked through. Add carmelized onions, beef broth and water, scraping brown bits off bottom of pan. Season with salt and pepper. Allow to simmer 1-2 minutes until liquid has thickened. Add frozen veggies and cooked until heated through and gravy is thick. Serve with instant mashed potatoes made with milk and butter.

Beef Tacos

*We had this for dinner tonight and it was DELICIOUS! You can also serve this beef over rice for a simple and tasty meal.

Ingredients:

1 lb stewing beef, diced

1 envelope onion soup mix

water

Put the stewing beef and the onion soup mix in a 2qt slow-cooker. Add water until it just covers the beef. Cook on low for 8 hours.

Serve with corn tortillas, and sprinkle with onions & cilantro. Mmmmmmm.....

Spiced Chicken and Rice

3 Tbsp canola oil

1 1/2 lbs boneless, skinless chicken breasts cut into 1-inch pieces

Salt & freshly ground pepper

2 Tbsp fresh ginger, minced

1 1/2 tsp Curry Powder

2 1/2 cups Chicken broth

1 cup long grain rice (such as basmati)

1/4 cup golden raisins

Finely grated zest and juice from 1 lemon

1 cup frozen peas

1/2 cup fresh cilantro, minced

1/2 cup roasted cashews

1. In a large dutch oven over medium-high heat, warm the oil. Add the chicken, season with salt and pepper, and saute, until browned on all sides, about 4 minutes. Transfer the chicken to a plate.

2. Add the ginger and curry powder to the pot and cook, stirring until fragrant, about 30 seconds. Stir in the broth, scraping up any brown bits from the pan bottom. Bring to a boil. Add the rice, raisins, lemon juice and zest, and 1 teaspoon salt. Return the chicken and any accumulated juices to the pot. Bring to a boil, reduce the heat to medium, cover, and cook until the rice is tender and the chicken is opaque throughout, about 20 minutes. Add peas, cover, and let stand, for about 10 minutes. Sprinkle cilantro and cashews over the rice, stir to combine and serve.

*Because I don't always have all these ingredients on hand, I usually replace the ginger, curry, raisins, & cashews with cumin, garlic, and extra cilantro to make a more latin dish.

TCKimmi's Homemade Chicken Stock

A lot of cooking shows are suggesting a cost-effective ways to cook, and one of those ideas is to buy a whole chicken and take it apart at home. It's a great concept, although it can get a little messy and try as you may you can never seem to get all the meat to use in the recipe and what is leftover (aka the carcass) is quickly tossed into the garbage or the freezer never to be thought of again, right?

WRONG! Making chicken stock is a great way to put that carcass to use and get all the flavors of a broth or a stock without having to buy it from a store. I make mine while I am cooking a chicken dish so the meat is fresh. Then I allow it to cool completely before I put it in the freezer. You can also make it vegetarian by not using the chicken.

A few quick tips before recipe.

1. Don't be afraid to eyeball. Any chicken carcass will vary in size, and you may even decide to boil or poach your chicken in the water, so depending on how much water you use, you will need to adjust the amounts of the ingredients accordingly. Always, I repeat, ALWAYS check the taste of your stock throughout the process.
   
   
2. Aromatics first! Aromatic herbs are the ladies of the cooking world, they always go first. That's because the longer you let them soak in the water, the more time they will have to really infuse into the stock and pack it with flavor and give it an amazing smell. You can store the herbs and other loose spices (like whole peppers) in a large tea infuser. This keeps all the little bits from floating around without all the trouble of a cheesecloth.
   
   
3. Easy on the salt. Chicken stock is used as a base for soups, sauces and gravies, but it shouldn't be thought of as a stand alone. Make sure that the salt is minimal, so that the stock tastes seasoned but not salted. You can always add salt to the dishes you use it in.

Homemade Chicken Stock

1 chicken carcass, or whole chicken (do not use if making veggie stock)
1 stalk fresh rosemary
1 stalk fresh thyme
4-5 whole black peppercorns
2-3 cloves garlic, crushed with knife's blade
1 onion, quartered
2-3 medium carrots, thickly sliced
3 celery stalks (slicing optional)
salt

Place chicken carcass or whole chicken in a stock pot. Fill pot with water until chicken is fully submerged. Add rosemary, thyme, pepper, and garlic and heat pot over medium high until boiling. Add onions, carrots, and celery and lower heat so that broth is just simmering.

Simmer for about 2 hours, tasting occasionally and adding salt in small increments. Ready when broth appears golden and tastes chicken-y (If you're using a whole chicken make sure the chicken is cooked through). Strain broth using a sieve. Can be used right away or frozen for up to a month.

Dried Fruit & Popcorn Bars

1/2 cup brown sugar

1 tsp water

1/2 stick unsalted butter, melted

2 cups dried apricots, cherries and cranberries roughly chopped

8 cups popped popcorn, warm

In small saucepan, heat sugar and water to 230 degrees. Transfer to a small bowl, then whisk in the better. Add the dried fruit and toss well.

Place the popcorn in a large bowl, then pour the butter-fruit mixture over it, tossing gently to coat and combine.

press the mixture firmly into a 9x9 inch pan. Let sit for 45 min. Cut into 9 bars.

Potato Sourdough Buns

*I haven't tried these yet - but they seem easy and tasty!

For the starter:

One 12-oz baking potato

1 1/2 cups water

1 tsp instant yeast

1 cup all-purpose flour

For the rolls:

1/2 cup milk

1 egg

2 tbsp sugar

1 tbsp salt

4 to 4 1/2 cups bread flour

To prepare starter:

Microwave potato on high for 5 min, set aside until cool and then peel.

In medium bowl combine water & yeast. Add flour and the potato, mashing together until well combined.

Loosely cover bowl and allow to sit unrefrigerated for at least 8 hours and up to 24.

Then in a large bowl (or stand mixer), combine the starter and all of the roll ingredients. Mix on low until the dough comes together. It should be soft and sticky. Add more flour if needed.

Knead for 5 min or until dough is smooth and elastic. Cover and let rise for 1 hour or until doubled in size.

Heat over to 350. Shape dough into 12 balls (about 4 oz each). Flatten with the palm of your hand until the measure 3 inches across. Place on baking sheet and cover with a cloth. Let rise until puffy, about 45 min.

Sprinkle tops lightly with flour, and with a sharp knife score two lines into the top of each.

Bake 15 to 20 min, or until golden brown.

Best Cupcakes Ever!

from Holly Graham

*If you love spongy cake, you'll love these cupcakes!

Cupcakes:

1 box Betty Crocker or Duncin Hines cake mix

4 eggs at room temperature

1 stick softened butter

1 1/3 cups water

Mix ingredients together and follow cooking times & instructions on box.

Frosting:

1 can regular frosting

1 stick butter

powdered sugar

With a mixer, mix first two ingredients, then add powdered sugar until you get the consistancy you want.

Peanut Butter Cookies

From Rachael Reynolds

1 cup peanut butter

2/3 sugar (brown or white)

1 egg

1/3 cup quick oats

Mix all ingredients together. Roll dough into balls and flatten with fork. Bake at 375' for 10-13 minutes.

Honey Lemon Muffins

1 cup all-purpose flour

1/2 cup whole-wheat flour

1 tsp baking powder

1/4 tsp baking soda

1 egg

1/2 cup honey

1/4 lemon juice

1/4 cup butter

1/2 tsp grated lemon peel

Drizzle:

1/4 cup confectioners' sugar

1 tsp lemon juice

additional grated lemon peel

In large bowl, combine flours, baking powder, baking soda and salt. In another bowl combine egg, honey, lemon juice, butter and lemon peel. Stir into dry ingredients just until moistened.

Coat muffin cups with cooking spray or use paper liners; full one-half full with batter.

Bake at 375 degrees for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

In small bowl, combine confectioners' sugar and lemon juice. Drizzle over warm muffins. Sprinkle with additional lemon peel.

Makes 10 muffins

Per muffin: 178 calories; 5g fat (3g saturated); 31g carb; 1g fiber

Ivonne's Favorite Chicken

1 whole chicken - cut up

1 jar spaghetti sauce

2 cups water

1 onion

1 green pepper

Put all ingredients in a stock pot, cook on medium for 45 min and you're done! YUM :)

Baby Bam

*This rub is great on chicken. Make it a spicy Cajun rub by adding cayenne. Start with 1/4 teaspoon and take it from there!

3 tablespoons paprika

2 tablespoons salt

2 tablespoons dried parsley

2 teaspoons onion powder

2 teaspoons garlic powder

1 teaspoon ground black pepper

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried thyme

1/2 teaspoon celery salt

Put all ingredients in a mixing bowl. Stir well to combine, using a wooden spoon. Store in an airtight container for up to three months.

Yield: about 3/4 cup

Emeril's Chicken Parmesan

Prep Time: 20 minutes

Servings: 4

4 boneless, skinless chicken breasts

2 tsp Baby Bam (see Baby Bam post)

2 Tbsp olive oil

1 cup of your favorite red pasta sauce

1/4 pound mozzarella cheese cut into 4 pieces

1/4 cup grated parmesan cheese

1/2 pound cooked pasta (any type)

1. Position rack in upper 3rd of oven & preheat to broil

2. Season each chicken breast with 1/2 tsp of Baby Bam (1/4 per side)

3. Heat the olive oil in a large skillet over medium heat.

4. Cook chicken in skillet for about 4 minutes.

5. Pour 1/4 cup of tomato sauce over each breast.

6. Top each breast w/a portion of mozarella cheese & 1 Tbsp parmesan cheese.

7. Place skillet under the broiler & cook until the cheese melts, bubbles, and is lightly golden (2-3 minutes).

8. Remove skillet from oven. Serve chicken over pasta of choice.