Baked chicken and spinach floutas

Source:  http://www.healthy-delicious.com/2012/03/baked-chicken-and-spinach-flautas/

Baked Chicken and Spinach Flautas

 

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PREP TIME

15 mins

COOK TIME

45 mins

TOTAL TIME

1 hour

 

Baked flautas stuffed with seasoned, shredded chicken, spinach, and cheese are crispy, but don’t have the greasiness of fried versions. To shred poached chicken easily, put it into the bowl of a stand mixer fitted with the paddle attachment and mix on medium for 45 seconds. Store-bought rotisserie chicken can be substituted for the poached chicken to save time. You might also like Baked Buffalo Chicken Taquitos.

SERVES: 10

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer (or chicken broth)
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 teaspoon Olive Oil, or cooking spray
• Salsa, for serving

Preparation

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but ¼ cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Lactation cookies:

What can I say?  It's just the phase of life I'm in, people!  ;)

http://www.gourmified.com/2012/02/lactation-cookies.html?m=1

Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts:

Red Cabbage Salad with Blue Cheese and Maple-Glazed Walnuts:

Vinaigrette:

1 tablespoon crumbled blue cheese

¼ cup extra virgin olive oil

3 tablespoons red wine vinegar

1 tablespoon Dijon mustard

¼ teaspoon salt

¼ teaspoon freshly ground pepper

Salad:

1 tablespoon extra virgin olive oil

1 tablespoon butter

1 cup walnuts

¼ teaspoon salt

¼ teaspoon freshly ground pepper

3 tablespoons pure maple syrup

8 cups very thinly sliced red cabbage

2 scallions, thinly sliced

1/3 cup crumbled blue cheese

Directions:

1.        To prepare vinaigrette:  combine 1 tablespoon blue cheese, ¼ cup oil, vinegar, mustard, salt, and pepper in a mini food processor or blender.  Process until creamy.  (I have never done this, just whisked really hard)

2.       To prepare salad:  Place a piece of parchment paper or wax paper near your stove.  Heat 1 tablespoon oil and butter in a medium skillet over medium heat.  Add walnuts and cook, stirring, for 2 minutes.  Add salt and pepper and drizzle in maple syrup.  Cook, stirring, until the nuts are well coated and have begun to caramelize, 3-5 minutes.  Transfer to the paper, spooning any remaining syrup over them.  Separate the nuts while they are still warm.  Let stand and cool about 5 minutes. 

3.       Place cabbage and scallions in a large bowl.  Toss with vinaigrette.  Serve topped with blue cheese and the walnuts.  

SSource:  Eating Well, March/April 2014, pg. 65-66.

Chocolate coconut banana muffins:

Julia Goozen Cumings Recipe:

 
4 very ripe bananas
1/3 C melted butter
1 C sugar
1 t vanilla
1 egg, beaten
1 1/2 C flour
1/2 C cocoa
1 t baking soda
pinch of salt
1 C coconut
2 C chocolate chips

Bake at 350 till the middle of muffins don't wiggle!

Chicken Tikka Masala!

 Pastor Ryan’s Chicken Tikka Masala

Prep Time: 30 Minutes.  Cook Time: 1 hr.  Difficulty:  Easy.  Serves 6.

Ingredients

§  3 whole Chicken Breasts

§   Kosher Salt

§   Ground Coriander

§   Cumin, To Taste

§  1/2 cup Plain Yogurt

§  6 Tablespoons Butter

§  1 whole Large Onion

§  4 cloves Garlic

§  1 piece (approximately 2 Inches) Chunk Fresh Ginger

§   Garam Masala

§  1 can (28 Ounce) Diced Tomatoes

§   Sugar

§  1-1/2 cup Heavy Cream (OR coconut milk)

§  2 cups Basmati Rice

§   OPTIONAL: Fresh Cilantro, Chili Peppers, Turmeric, Frozen Peas

Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

Chicken Mushroom Sage Casserole from Southern Living:

Source:  http://www.myrecipes.com/recipe/chicken-mushroom-sage-casserole-50400000125336/

Chicken-Mushroom-Sage Casserole

Photo: Iain Bagwell; Styling: Heather Chadduck

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Let this dish stand a few minutes after baking so the rice will absorb the liquid, yielding a creamy texture.

Worthy of a special occasion

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Yield: Makes 6 servings

Total: 1 Hour, 40 Minutes

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Recipe Time

Hands On: 1 Hour 
Total: 1 Hour, 40 Minutes 

$ 5 ingredients on sale for ZIP 55106

 

Ingredients

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• 1/2 cup butter, divided
• 6 skinned and boned chicken breasts $
• 3 shallots, chopped
• 2 garlic cloves, minced
• 1 pound assorted fresh mushrooms, coarsely chopped
• 1/4 cup sherry
• 3 tablespoons all-purpose flour $
• 2 (14-oz.) cans chicken broth $
• 1 (6-oz.) package long-grain and wild rice mix
• 1/2 cup grated Parmesan cheese $
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh sage
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup sliced toasted almonds
• Garnish: fresh sage leaves

Preparation

1. 1. Preheat oven to 375°. Melt 1 Tbsp. butter in a large skillet over medium-high heat; add half of chicken, and cook 3 minutes or until browned; turn and cook 1 minute. Transfer to a plate. (Chicken will not be cooked completely.) Repeat procedure with 1 Tbsp. butter and remaining chicken. Wipe skillet clean.
2. 2. Melt 2 Tbsp. butter in skillet over medium-high heat. Add shallots, and sauté 3 minutes or until translucent. Add garlic, and sauté 30 seconds. Add mushrooms; cook, stirring often, 4 to 5 minutes or until tender. Stir in sherry, and cook, stirring often, 1 minute.
3. 3. Melt remaining 1/4 cup butter in a 3-qt. saucepan over medium-high heat. Whisk in flour; cook, whisking constantly, 1 minute. Gradually whisk in broth. Bring to a boil, whisking constantly, and cook, whisking constantly, 1 to 2 minutes or until slightly thickened. Remove from heat, and add rice (reserve flavor packet for another use), next 5 ingredients, and shallot mixture. Spoon into a lightly greased 13- x 9-inch baking dish or disposable foil pan. Top with chicken.
4. 4. Bake at 375° for 30 to 35 minutes or until a meat thermometer inserted in thickest portion of chicken registers 165°. Remove from oven, and let stand 10 minutes. Sprinkle with almonds.

Pioneer Woman's Peach Crisp with Maple Cream Sauce

Peach Crisp with Maple Cream Sauce

Prep Time:

 20 Minutes

 

Cook Time:

 45 Minutes

 

Difficulty:

 Easy

 

Servings:

 8

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Ingredients

• 5 whole To 6 Whole Fresh Peaches (best When Not Overly Ripe Or Soft)
• 1 cup Flour
• 1/2 cup Sugar
• 1/2 cup Light Brown Sugar, Firmly Packed
• 1/2 teaspoon Ground Cinnamon
• 1/2 teaspoon Ground Nutmeg
• 1/4 teaspoon Salt
• 1 stick Butter (1/2 Cup)
• 1/2 whole Lemon
• 7 Tablespoons Real Maple Syrup, Divided
• 1-1/2 cup Whipping Cream
• 3 Tablespoons Light Corn Syrup

Preparation Instructions

In a medium bowl, mix flour, sugar, light brown sugar, cinnamon, nutmeg and salt using a fork or pastry cutter. Cut butter into small pieces and gradually add to flour mixture until evenly mixed.

Peel peaches into a bowl. Add the zest from half a lemon. Squeeze juice from lemon half and stir in with peaches and zest. Add 2 tablespoons real maple syrup to peaches, stir well.

Pour peach mixture into a small pan (8” or 9” square) and cover evenly with crumb topping. Cover with foil and bake at 350ºF for 15 minutes. Remove foil and bake for an additional 20 to 30 minutes or until crisp and brown on top.

Maple Cream Sauce:

Pour whipping cream into a saucepan. Add 5 tablespoons real maple syrup, 3 tablespoons corn syrup and stir over moderate heat until thickened and reduced by about one-third, approximately 15 minutes. Refrigerate mixture until it is cold and thick, or set the saucepan into a small bowl of ice (the ice will melt and turn into ice water). Stirring your mixture, it will cool and thicken in about 15 minutes. Drizzle sauce over peach crisp. Serve warm.

Source:  http://thepioneerwoman.com/cooking/2007/07/peach_crisp_wit/

Rebecca Bauer's Lentils:

Lentils--Panama Style (Lentejas con arroz)

1. Start with a bag of lentils. I do not recommend La Preferida brand. Get Goya brand if possible or organic green lentils.

2. Rinse them, picking out the broken or odd pieces.

3. Pour them into a crock pot and cover with chicken broth and/or water. I prefer chicken broth. Make sure that the liquid line
is always 1/2 above the lentils. If it gets lower, add more liquid.

4. Add the following:

A smoked turkey leg, (smoked ham of some variety will do as well, but turkey is better.
Minced garlic (always fresh--not the stuff in the jar. I use half of a bulb or more.
1 small white onion-chopped.
1 T of Liquid Smoke
2 tsp of ground cumin
2 tsp of Adobo Seasoning (easily found in any Hispanic aisle of most grocery stores).
1 individual pack of Goya Seasoning with azafran (This comes in an orange box with individual packets. Again should find easily in Hispanic section).
1 small jalapeno or 1 large green pepper chopped.
2 tsp of soy sauce
1 tsp black pepper

Glazed Lemon Zucchini Bread

Source:  http://lilluna.com/glazed-lemon-zucchini-bread/

Glazed Lemon Zucchini Bread

Ingredients

• 2 cups cake flour
• 1/2 tsp. salt
• 2 tsp. baking powder
• 2 eggs
• 1/2 cup canola oil
• 1 1/3 cups sugar
• 2 TB lemon juice
• 1/2 cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini
Glaze ingredients:
• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.