{ Sesame Chicken Salad }

Submitted by Chelsey
recipe from Real Simple cook book, meals made easy
I made this the other night and ate it with left over cream biscuits from the recipe Mal posted earlier! Perfect Dinner!!



Ingredients:
2 carrots
2-5oz bag baby spinach
1 small red onion
3 Tablespoons sesame seeds, toasted
1 store bought rotisserie chicken, shredded (I just cooked two chicken breast)
1-1 inch piece fresh ginger, grated
2 Tablespoons soy-sauce
2 Tablespoons rice vinegar
1/4 cup sesame oil

Using a vegetable peeler, shave the carrots into long thin ribbons. In a large bowl, combine the carrots, spinach, onion, sesame seeds and chicken. In a separate bowl, whisk together the ginger, soy-sauce, and vinegar. Whisking constantly, slowly add oil in a steady stream. Pour the vinaigrette over the salad and toss to coat. Enjoy!

{ Yummy Vegetable Soup }

Submitted by Chelsey
From the Real Simple Cook book!!
makes 4 servings
Total time 40 minutes

This is the best vegetable soup! Make this with the cream biscuits on an earlier post by Mal!!



2 Tablespoons Olive oil
1 large yellow onion, chopped
2 carrots, chopped
2 celery stalks, chopped
3-14.5oz cans chicken broth
1/2 pound potatoes, chopped
1 Tablespoon fresh thyme leaves or 1 teaspoon dried thyme leaves
1/2 teaspoon Kosher salt
1-14.5 oz can died tomatoes
1/4 pound green beans, cut into 1 inch pieces (I didn't put this in)
1 cup chopped broccoli
Grated Parmesan cheese

Heat oil in a large pot over medium-high heat. Add the onions, carrots, and celery and cook until softened but, not browned, about 5 minutes. Add broth, 1 cup water, the potatoes, thyme, and salt. Bring to a boil. Reduce heat, cover partially, and simmer for 15 minutes. Add tomatoes, beans, and broccoli, return to a simmer and cook until the vegetables are tender, 5 to 10 minutes. Serve with Parmesan on top!

{ Southwestern Chicken }

Submitted by Chelsey


This is a fast and easy recipe that I got from Jana!Enjoy!

1 cup cubed cooked chicken or turkey (I have even used canned chicken)
1- 8oz can corn drained
1- 4oz can chopped green chili peppers drained
2 eggs
2/3 cup milk
3/4 cup flour
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
salsa
sour cream

Preheat oven to 400. Spray 9x9 inch pie plate with non-stick coating. Mix chicken, corn, and green chili peppers in pan.In a bowl mix eggs and milk , then beat in flour, salt and pepper. Pour over chicken mixture.
Bake uncovered at 400 for 25-30 minutes or until top is set and lightly browned. Sprinkle with cheese and bake for 2-3minutes more until cheese melts. Top with sour cream and salsa!!

Raisn Loaf

From the kitchen of Millie Moser

1 cup raisins
11/2 cup boiling water
1 tsp. Soda
Boil together and set to cool
3/4 cup shortening
1 cup sugar
2 eggs
Blend together, then add raisin mixture
Mix in–13/4cups flour
1 tsp vanilla
1 tsp cinnamon
1/4 tsp salt
½ tsp baking powder

TOPPING FOR ABOVE
½ Cup brown sugar
3/4 cup chopped walnuts
½ cup chocolate chips
BAKE AT 350 DEGREES FOR 30-35 MINUTES

{ French Bread Rolls }

adapted from allrecipes.com
submitted by Chelsey for Mal

I thought I would post this since it goes with the BBQ Chicken Braid recipe that Mal posted earlier

*Makes about one dozen rolls or two loafs

1 1/2 cups warm water (110 degrees F/45 degrees C)
1 tablespoon active dry yeast
2 tablespoons white sugar
2 tablespoons vegetable oil
1 teaspoon salt
4 cups all-purpose flour
In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.
To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.
Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake for 12-13 minutes in the preheated oven, or until golden brown.

*Can freeze the rolls after baking – microwave on high for 2 minutes before serving.

{ Meatball Hero's }

Submitted by Chelsey
Easy recipe from Real Simple and Dave Lieberman

This is a healthy but delicious manly man meal! I made this with Will in mind! And honestly he LOVED it and so did I! If you are short on time just buy some frozen meatballs . . . but these meatballs are really good and worth the extra time! The meatballs take 15 mins to make and 20-25 mins to cook. You could always make the meatballs ahead of time and freeze or refrigerate . . . Enjoy!




4 Submarine rolls
1 jar pasta sauce
1-8 oz bag shredded mozzarella
1/2 cup grated Parmesan

Ingredients for the Meatballs
(or if your short on time buy frozen meatballs)

3 tablespoons canola oil
1 small onion, finely chopped
1 pound lean ground beef
1-1/2 cups cooked quinoa(picture below of what kind I bought,$11 a little pricey)
1/2 cup finely grated Parmesan cheese
1 egg
3 tablespoons fresh parsley leaves, very finely chopped
1/2 teaspoon salt
3/4 teaspoon freshly ground black pepper






To make the meatballs
preheat the oven to 425F. Heat the canola oil in a small skillet over medium heat. Add the onion and cook, partially covered, until very soft, about 10 minutes. Remove from the heat and set aside to cool.

Make the Quinoa while cooking the onions. To cook whole grain quinoa: Bring 1 cup of water to a boil in 2 qt sauce pan. Add 1/2 cup Quinoa, bring back to boil, cover, cook over medium heat for 12 minutes or until Quinoa has absorbed all the water. Remove from heat, fluff, cover and let stand for 15 minutes. Yields about 2 cups.

In a large mixing bowl, combine the beef, quinoa, Parmesan, egg, parsley, salt, pepper, and cooled onions. Stir until a smooth, homogeneous mixture has formed.

Roll the meat mixture into 2-inch balls and set them on an aluminum foil-lined baking sheet in neat rows. Bake for 20 to 25 minutes, until nicely browned but still soft to the touch



How to put it all together
Heat pasta sauce.Heat oven to 250F. Warm rolls on the oven rack. Halve each roll lengthwise. Spoon meatballs and sauce onto bottom of roll and sprinkle with mozzarella and Parmesan. Sandwich with top half of each roll!

Homemade Mac and Cheese

Submitted by Colette



We went to dinner at "Iggy's" with some friends a couple of weeks ago and Randy ordered Mac & Cheese! He loved it, so I decided to make it for him. This does not compare to the boxed. It is a yummy comfort food.

MACARONI AND CHEESE

Serves 12 (I halved it)

8 Tablespoons butter
6 slices white bread (I used wheat) process into big crumbs
5 1/2 cups milk
1/2 cup all-purpose flour (I used wonder flour)
1/2 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper, or to taste
4 1/2 cups (about 18 oz.) grate sharp white cheddar cheese
2 cups Romano or Parmesan cheese
1 pound elbow macaroni (or pasta of choice) cooked and drained
Sour cream or tomatoes for garnish (optional)

1. Heat oven to 375. Butter a 3 qt casserole dish; set aside. Mix bread crumbs with 2 Tablespoons butter. Set aside.

2. Heat milk over medium heat. In separate pan melt remaining 6 tablespoons butter. When butter bubbles, add flour. Cook stirring, for 1 minute.

3. While whisking, slowly pour in hot milk. Continue cooking an whisking til mixture thickens.

4. Remove from heat. Stir in salt, nutmeg, peppers, and 2/3 of both cheeses.

5. Stir macaroni into cheese sauce. Pour mixture into prepared dish.

6. Sprinkle remaining cheeses an bread crumbs. (Top with tomatoes as prepared below if desired)
Bake until browned on top, 45 to 50 minutes.

Yum! :) I roasted sliced tomatoes on a cookie sheet, drizzled with olive oil, and sprinkled with coarse salt, pepper, and thyme for 10 minutes-then arranged on top of mac & Cheese before baking.

Cream Biscuits

Kevin has been sick with food poisoning since friday so I haven't been able try any new recipes. Being the only one eating real food is not very fun. I ended up just eating PB&J sandwiches and leftovers for the past couple days, while watching him eat miso soup and chicken noodle soup. But last night he was feeling a little better, so I decided to make these biscuits that I had been craving. He ate these biscuits, so they must have been good!
They are super easy and super fast to make.

Cream Biscuits

submitted by Malorie

2 cups flour
2 t. sugar
2 t. baking powder
1/2 t. salt
1 1/2 cups heavy crea,

Preheat oven to 450 degrees

Whisk togethor flour, sugar, baking powder, and salt in a medium bowl. Stir in cream with wooden spoon until dough forms. Turn the dough out onto a floured counter, gather into a ball, and knead for 30 seconds.
Press dough into a cake pan, to make it into a big circle. Turn dough out onto counter and cut into 8 wedges.
Line baking sheet with parchment paper
Cook until golden brown on top, about 15 minutes.

{ Cafe Rio Dressing }

Cafe Rio Dressing
Submitted by Chelsey

Package Hidden Valley Ranch Dressing (make)
put in blender
add 2 cloves of garlic
1/2 Jalapeno pepper
1 teaspoon lime juice
1/2 bunch of cilantro
*Blend until done, let chill in fridge for 30 minutes

{ Homemade Apple Sauce }

this recipe is really easy . . . the hardest part is cutting all the apples! It is really good warm! you can also freeze it! enjoy! Oh it makes your house smell sooooo good too!!!

Apple sauce
submitted by Chelsey

Ingredients
3-4 lbs apples (1lb =3 medium apples)peeled and quartered
juice of one lemon
1/2 teaspoon ground Cinnamon
1/4 cup brown sugar
1/4 cup sugar
1/2 teaspoon salt
1 cup water

* I also added a dash of nutmeg, you substitute sugar for 3 Tablespoons honey (but add after apples are cooked)

Directions: Put all ingredients in to a large pot. Cover Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat and mash with potato masher (I just put it in my blender)
Ready to serve, hot or cold

* freezes for up to a year!

{ Honey Lime Enchiladas }

Honey Lime Enchiladas
submitted by Chelsey & Mal

1.5 lbs pork or chicken, cooked and shredded
Sauce:
1/3 c honey
1/4 c lime juice
1 Tb chili powder
1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce
equal parts mixed together of:
mozzarella cheese, shredded
cheddar cheese, shredded
flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray 2 pans with non-stick baking spray. (I usually use one 9x13 and one 9x9 but it may vary with how thick you stuff your enchiladas) Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top - don't be stingy! (I sometimes use more like 1 1/2 cans- you can freeze left over enchilada sauce in a baggy.) Bake uncovered at 350 degrees for 30 minutes. Then turn on broiler and place enchiladas nearer the top of oven. Let it broil until cheese is slightly brown and crispy.

Ella’s Raspberry Vinaigrette

Inspired by Malorie! I decided that it would be cheaper to make my own Raspberry vinaigrette. It was really easy and yummy as well!





Submitted by Chelsey

Ella’s Raspberry Vinaigrette
1/2 cup mild oil, such as canola or vegetable oil (I used Olive Oil)
2 TB honey
1 scant TB Dijon mustard
3 TB red wine vinegar (balsamic works well too/ I used balsamic)
1 tsp fresh lime juice
salt and pepper to taste
half of 1/2 pint fresh raspberries, about 1/2 cup*

*Frozen berries, thawed, can also be used.
Combine all ingredients except berries in a mini-chop, processor or blender and process briefly to emulsify. Add berries and process until liquid. Check seasoning by dipping a piece of the greens into the dressing to get a true assessment. I like walnuts or pecans in salads using this dressing.
Makes about 1 1/4 cups. Store in fridge and shake or whisk well before using again.
Hint: I have these ingredients in this order for a reason: I’m impatient. Before measuring the honey, dip your measuring spoon into the oil. The honey will slide right off and so will the mustard. The vinegar will get most of what’s left on the spoon.

BBQ chicken braid

submitted by Malorie

After making the dough and letting it rise, this was a very easy meal. Im sure just using rhodes dough would be just as good. This braid tasted JUST like BBQ chicken pizza, it was delicious. I added more chicken, a little less onion, and lots more cheese to it. I used Sweet Baby Rays BBQ sauce ( I think thats the name) which is my favorite.

If you make the dough, there is the recipe and a detailed description on how to make the braid at melskitchencafe.com

http://www.melskitchencafe.com/2010/03/bbq-chicken-braid.html


*Makes 2 large braids

1 recipe French Bread Rolls
2 cups shredded, cooked chicken
1 red onion, sliced into thin half moons
1 1/2 cups barbecue sauce
1 cup shredded mozzarella cheese
1 cup shredded sharp cheddar cheese

Preheat the oven to 400 degrees.

After the french bread roll recipe has gone through the first rise, split the dough into two parts. Lightly cover one portion and set aside. Roll the other portion into about an 11X17-inch rectangle (I roll mine out directly on a silpat liner to make for easy transfer to the baking sheet and oven). Using a pizza cutter or knife, cut 1-inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread half of the barbecue sauce down the center strip. Top with the chicken, onions and cheese. Fold the side strips over filling, alternating strips from each side and pressing them into the dough on the opposite side, forming a braid. Pinch or twist to seal.

Place the braid on a lined baking sheet (or simply transfer the silpat liner to a baking sheet) and let rest for 15 minutes. While it is resting, follow the same steps above for the second portion of dough. Bake the first braid for 15-20 minutes (while the second braid is resting), until golden brown and bread is baked through. Remove from oven and bake the second braid.

Let the braids rest for 5 minutes. Using a serrated knife, cut braid into sections and serve warm.

Hoisin Chicken Rice Bowls

submitted by Malorie

This was such an easy, flavorful, healthy meal! Lovers of chinese food, this is for you!

Serves 4

1 tablespoon canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 garlic cloves, minced (I added an extra big clove)
2 average-sized boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 teaspoons teriyaki sauce (you can find this by the soy sauce)
4 tablespoons hoisin sauce ( I added an extra tablespoon, and kept adding it to my rice)
3 cups of hot cooked rice
romaine lettuce leaves
sesame seeds
scallions, thinly sliced ( I didnt add these_

Heat oil over medium high heat in a large saute pan. Add red pepper and mushrooms and saute for 5 – 6 minutes until tender. Add garlic and saute an additional minute. Add chicken to pan and cook for 6 – 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through.

Rules . . . for our yummy food blog

1. Post favorite recipes that you have made/tried
2. Always put a picture of food item