DR. MIKE MCGOWAN'S "PRESCRIPTION" FOR 4TH OF JULY BAKED BEANS

Ingredients:

1 lg Onion
1 lg Green pepper
1/4 ts Ketchup
2 tb Honey
2 tb Brown sugar
1/4 ts Worcestershire Sauce
Dash Hot Sauce
1/8 lb Chopped ham
1 can Campbell's pork and beans (Shhhh...this is the secret ingredient)

In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire sauce, Hot Sauce, and ham. Add the pork and beans. Cook on low heat, stirring occasionally, until liquid is absorbed.

YUMMY SPINACH AND STRAWBERRY SALAD

Dressing Ingredients:

2 tablespoons extra-virgin olive oil
2 tablespoons cider vinegar
1 tablespoon chopped onion
1/4 teaspoon paprika
1/8 teaspoon worcestershire sauce

Salad Ingredients:

Bag of Baby Spinach
Sliced strawberries
Sliced almonds

Mix together the ingredients for the dressing then pour over baby spinach, sliced strawberries and sliced almonds. Serve cold and enjoy!

RACHAEL RAY'S LEEKY, CREAMY CHICKEN-AND-DUMPLING SOUP

Ingredients:

2 tablespoons extra-virgin olive oil (EVOO)
3 leeks, white and tender green parts split
lengthwise and thinly sliced crosswise
5 ribs celery from the heart with leafy tops, thinly sliced
1 bay leaf
Salt and pepper
One 32-ounce container (4 cups) chicken broth
2 cups heavy cream
1 pound chicken tenders, cut into small chunks
2 packages fresh gnocchi (about 24 ounces)
1/3 cup chopped flat-leaf parsley (optional)
3 tablespoons dry sherry (optional)
1 teaspoon sweet smoked paprika

In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.

Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf. Stir in the parsley, sherry, if using, and paprika; serve hot.

BIG GAME RECIPES

Ingredients:

SAMANTHA STEVEN'S EASY 5-LAYER MEXICAN DIP

1 8oz. package of cream cheese
1 16oz.can refried beans (can substitute chili)
1 8oz. package of sour cream
1 16oz. jar of salsa (you pick how hot you want it to be)
1 8oz. package of shredded cheese (I prefer Kraft Cheddar Jack)
Chips or crackers

Spread softened cream cheese on the bottom of a 9X9 or similar size pan (I like to use glass so you can see the layers)

Spread refried beans (or chili) on top of cream cheese. Spread sour cream over beans. Next pour salsa over sour creamm then spread shredded cheese evenly over salsa.

Bake uncovered at 350 degrees for approximately 25 minutes, until top layer of cheese is completely melted.

Enjoy with your favorite chips (I prefer Tostitos Scoops)

OPTIONAL: Garnish with ripe olives, green chilies, jalapeno peppers, and/or fresh tomato

LESS FAT VERSION:

Philly 1/3 less fat cream cheese
Low Fat Sour Cream
Kraft 2% Milk Reduced Fat Cheddar Cheese
Tostitos Baked Scoops

MARIT'S SUPER-D-DUPER QUICK AND EASY CHEESY DIP

1 box of Velveeta cheese
1 can of Hormel chili
1 bag of Tostito chips

Cut Velveeta cheese into cubes and place in a microwave safe container. Pour can of chili over the cheese and place in the microwave for 3 minutes then stir. Continue to microwave a minute or two at a time and stir until desired consistency. Serve with Tostito chips for dipping and enjoy!

In a Dutch oven or soup pot, heat the EVOO, 2 turns of the pan, over medium heat. Add the leeks, celery, bay leaf and salt and pepper to taste and cook until the vegetables are softened, about 5 minutes.

Add the chicken broth and bring to a boil, about 3 minutes. Stir in the cream, lower the heat and simmer until the soup bubbles at the edges. Add the chicken and gnocchi and cook for 5 minutes. Remove the bay leaf. Stir in the parsley, sherry, if using, and paprika; serve hot.

WHITE BEAN AND VEGETABLE SOUP

Ingredients:

2 Tbls. Olive Oil
2 medium leeks (white part only), finely chopped
1 large onion, finely chopped
2 garlic cloves, minced
1 stalk celery, finely chopped
6 cups low sodium chicken broth
3 cups canned white or cannelloni beans, drained and rinsed
2 tsp. dried oregano
1 tsp. salt
1/8 tsp. cayenne pepper
pinch of freshly ground black pepper
4 cups fresh spinach leaves, chopped
6 strips cooked bacon, crumbled

Directions:

In a Dutch oven or soup pot, heat oil over medium heat. Saute leeks until they begin to soften, about 5 minutes. Add onion, garlic, celery and carrots and saute for 3 to 5 minutes.

Add chicken broth, beans, oregano, salt, cayenne and black pepper. Simmer for about 20 minutes or until vegatables are tender.

Taste and adjust seasonings. Stir in spinach and cook until wilted, about 1 to 2 minutes. Serve topped with crumbled bacon.

Makes 8 (approximately 1 1/2-cup) servings.

PAULA DEEN'S CRANBERRY-PINEAPPLE GELATIN SALAD

Are you looking for something different and yummy to serve at your Christmas feast? Paula Deen featured this Cranberry-Pineapple salad on her Food Network program and it looked tasty! Enjoy!

RACHAEL RAY'S CHRISTMAS PASTA

From Rachael: "We eat fish on Christmas Eve, no meat allowed. After Midnight Mass, all bets are off! We make this sauce for Christmas Day: you can't fit another meat in the pot! As many times as you reheat it, it just gets that much better, so if people are coming and going throughout the day, cook off only as much pasta as you need at the time – half a pound for every 3 people. I suggest pairing this with Caprese Salad." Click HERE for the recipe!

Friday - 11/9/2007

Chicken and Dumplings

Ingredients: 1 1/2 pounds chicken breast tenders...

[Click here for RECIPE]

Tuesday - 10/30/2007

CHICKEN POTPIE

Ingredients:

1 package refrigerated piecrust
3 medium carrots
1 medium onion
2 celery stalks
1 lb. boneless chicken breast
vegatable or canola oil
1 can cream of chicken soup
1 cup frozen peas
1/4 tsp. fresh ground black pepper

Directions:

Let piecrust thaw at room temperature. Preheat oven to 425 degrees.

Dice carrots, celery and onions. Cut chicken into bite-sized pieces.

In a deep skillet over medium-high heat, in 1 tbls. oil and 2 tbls. water, cook carrots, celery and onions 10-15 minutes until tender and lightly browned; remove to bowl.

In the same skillet over medium-high heat, in 2 tsp. hot oil, cook chicken until lightly browned and chicken loses its pink color throughout, about 3 - 5 minutes.

Add in can of cream of chicken soup, milk, pepper, carrot mixture, and frozen peas and stir. After combined, remove from heat.

Unfold piecrust. Lightly flour top of 1 crust and lay the pie crust in 9-inch pie plate, flour side down. Fill with chicken mixture and place the 2nd pie crust on top of pie. Fold overhang of crust under and crimp edges. Cut a few slits in the top of the crust.

Bake pie 25-30 minutes until crust is golden and filling is hot and bubbly. You may want to place a sheet of foil on the bottom rack of oven to catch drips during baking.

Let stand 10 minutes before eating.

Tuesday - 10/10/2007

ROASTED BUTTERNUT SQUASH SOUP WITH CARMELIZED SPICED PECANS

Ingredients:

2 butternut squash (about 4 1/2 pounds), halved lengthwise, seeds removed
4 tablespoons butter, 1 tablespoon melted
Salt and pepper
1 large onion, chopped
2 ribs celery, chopped
2 tablespoons brown sugar
1 cup pecans, coarsely chopped
1 teaspoon chili powder
2 cups chicken broth
1 cup milk
1 cup nonfat plain yogurt

Directions:

Preheat the oven to 400º. Place the squash cut side up on a rimmed baking sheet. Brush with the melted butter and season with salt and pepper. Bake until brown on the edges and fork-tender at the thickest part, about 1 hour.

Meanwhile, melt 1 1/2 tablespoons butter in a large soup pot over medium heat. Add the onion and celery, season with salt and pepper and cook, stirring occasionally, until softened, 6 to 7 minutes.

Melt the brown sugar and remaining 1 1/2tablespoons butter in a small skillet over medium-low heat. Add the pecans, chili powder and 1/2 teaspoon salt and cook, stirring, until the nuts are toasted, about 5 minutes. Let cool.

Scoop the squash flesh from the skins and add to the soup pot. Add the broth, milk and yogurt and bring to a simmer, stirring occasionally. Using an immersion blender, puree the mixture in the pot, over low heat, until smooth (or transfer in batches to a blender and puree). Serve in bowls, topped with the pecans.

Wednesday - 10/10/2007

LESS GUILT CHERRY CHEESECAKE

Ingredients:

18 low-fat graham cracker squares
1/4 cup packed brown sugar
1/3 cup light butter, melted
1 (8 oz.) package 1/3-less-fat cream cheese at room temperature
1/4 cup Splenda
2 teaspoons vanilla
1 (8 oz.) container Cool Whip Lite
1 (1 lb.) bag frozen cherries
2 tablespoons Splenda
1 tablespoon cornstarch
1/4 cup water

Directions:

To make crust, seal the graham crackers in a zip-top bag and use a rolling pin to crush them into fine crumbs. Put the crumbs in a medium bowl. Add melted light butter and brown sugar until mixed well. Divide the crumb mixture evenly among 16 non-stick muffin cups. Press the crumbs firmly into the bottom of each muffin cup, then place the muffin tins in the freezer for 20 minutes.

While the crust is in the freezer, combine the cream cheese and Splenda in a large bowl and beat them together until smooth. Add the vanilla and Cool Whip Lite and beat at low speed until well blended. Don't overbeat. Spoon the cheesecake filling into the chilled crusts and refrigerate for at least four hours or until well chilled.

To make cherry topping, combine ingredients in a saucepan and cook over low to medium heat, stirring often, until mixture is thickened and bubbly. Let the topping cool and spoon about 1 ½ tablespoons of cherry topping over each mini cheesecake just before serving.

Makes 16 servings.

Per serving: 155 calories, 7 grams of fat, 15 mg cholesterol, 0.9 fiber grams, 1.8 protein grams, 22 carb grams, 147 mg sodium.

Friday - 9/21/2007

FALL SCALLOP AND CORN CHOWDER

Ingredients:

Water
1 pound large red skin potatoes, peeled and cut into 1/2-inch dice
4 cups fresh or frozen corn, divided
8 thick smoked bacon slices, cut into 1/4-inch pieces
1 cup chopped onion
Vegatable or olive oil for cooking the scallops
1 1/3 cups half-and-half
Kosher salt
1 pound large sea scallops, side muscles removed
1 1/2 teaspoons smoked paprika, see note
1 1/2 teaspoons ground cumin
3/4 teaspoon ground black pepper
1/8 teaspoon cayenne pepper
2 tablespoons chopped chives

Directions:

Bring a medium pot of water to a boil. Add potatoes and cook until tender, but not mushy when pierced with a knife, about 10 minutes. Strain and set aside.

Puree 2 cups of the corn with 1 cup of the chicken stock in a food processor or blender and set aside.

In a large, heavy pot set over medium heat, saute bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon drippings in pot. Add onions and remaining 2 cups of corn. Saute, stirring, until onions are softened and corn starts to brown lightly, 5-6 minutes. (If using frozen corn, saute and extra 2-3 minutes to bring out its sweetness.)

Stir in remaining 1 cup chicken stock and the pureed corn mixture. Reduce heat to a simmer and cook for 10 minutes. Add potatoes, bacon and half-and-half, and cook for 2-3 minutes more. Be careful not to let the soup come to a boil once the half-and-half has been added. Season with salt to taste. (Soup can be prepared 1 day ahead to this point; cool, cover and refrigerate. Reheat over low heat.) Remove pot from the heat and cover to keep warm while you prepare the scallops.

Pat scallops dry, then quarter them. Mix smoked paprika, cumin, black pepper and cayenne in a small bowl, then spread mixture on a dinner plate. Coat scallops on all sides with the spice mixture.

Heat enough oil to coat the bottom of a large, heavy skillet set over medium high heat. When hot, add enough scallops to fit comfortably in the pan and saute 1-2 minutes per side, until just seared. Remove and continue until all scallops are sauteed. Season with salt.

Ladle chowder into 6 soup bowls, then divide scallops evenly among the bowls. Garnish each serving with chopped chives. Serves 6.

Friday - 9/14/2007

MING TSAI'S SHRIMP MOUSSE

Ingredients:

1 1/2 pounds medium shrimp, peeled and deveined
3 eggs
1/2 pound butter, chilled, chopped up into 1/8-inch diced
1 tablespoon truffle oil
Kosher salt and freshly ground white pepper, to taste

Directions:

In a small bowl, mix all the ingredients together. Store iin a covered glass. In a food processor, place the shrimp and eggs and blend until almost smooth. Add the butter and truffle oil and season. Pulse until butter is incorportated, but still visible in small pieces. Place in a container, cover, and store in the fridge for up to 2 days.

MING TSAI'S SHRIMP TOAST

Ingredients:

1/2 pound Shrimp Mousse
1 cup fresh water chestnuts of jicama, cut into 1/8-inch dice
1/2 cup sliced scallions
1 loaf thinly sliced bread, crusts removed, stale or dried is the best (Take off crust before drying in 200 degree oven.)
1/4 cup sesame seeds

Directions:

Prepare a 350 degree fryer. In a bowl, gently fold together the mousse, water chestnuts and scallions. Spread a 1/4-inch layer of mousse on one side of the bread and sprinkle on sesame seeds. Fry, mousse side down, until golden brown, then flip and continue frying until both sides are brown. Transfer to a paper towel-lined plate, drain well and slice.

Thursday - 9/13/2007

END OF SUMMER CORN CHOWDER

Ingredients:

6 ears fresh sweet corn
6 cups chicken or vegatable broth
2 cloves of garlic, peeled and bruised
1 russet potato, peeled and cut into 1/2 inch dice
2 cups milk
Salt and pepper, to taste
1/4 pound slab bacon (rind removed), cut into 1/4-inch dice)
1 medium-sized onion, cut into 1/4-inch dice
4 medium-sized ripe tomatoes, seeded and cut into 1/4-inch dice
1/4 cup slivered fresh basil

Directions:

Strip corn from cobs; set aside. Simmer cobs, broth and garlic in a pot, partially covered, for 10 minutes. Discard cobs and garlic. Stir in the potatoes and half of the reserved corn. Simmer, partially covered, until pototes are tender, 10 to 12 minutes. Puree; transfer to a bowl. Stir in the milk, salt and pepper; reserve.

Cook the bacon in a pot over low heat to render the fat, about 6 minutes (if necessary, add 2 tbls of olive oil to the pot if your bacon is lean). Add the onion; cook for 10 minutes. Add the reserved soup and remaining corn; simmer for 8 minutes. Stir in the tomatoes and basil. Serve immediately.

Friday - 8/31/2007

COOKED AND RAW SALAD ALA LIDIA

(Insalada Cotta e Cruda)

Ingredients:

1 lb. red-skinned potatoes
2 lbs. fresh green beans
1 large beefsteak tomatoe, cored and seeded
1 lb. Vidalia or sweet onions, peeled and sliced thinly
2 tbs. capers, rinsed
5 cups mixed salad greens
1/2 cup olive oil, plus 2 tbs. for brushing on onions
3 tbs. red wine vinegar
2 tsp. stone ground mustard
Sea salt or kosher salt
Black pepper to taste
Large bowl of ice water

Directions:

Preheat the oven to 375 degrees

Brush the onion slices with olive oil and salt them lightly. Roast in the oven until golden brown, turning once in the process. Should take 20-30 minutes. Remove from oven and let cool. When cool, seperate into rings.

Boil a large pot of water. Put the whole potatoes (skin on) into a colander and lower into the pot. Boil until the potatoes are "fork tender," about 20 minutes. Lift out colander and set potatoes out to cool. Put green beans (stems removed) into the colander and lower into the still-boiling water. Blanch for four minutes. Lift out colander and lower into the ice water bath to stop the green beans from cooking more. Cut the cooled potatoes into wedges. Cut the tomato into similar sized wedges as the potatoes.

Place the tomatoes, potatoes, green beans, capers, and onions into a very large serving bowl. Whisk the mustard and vinegar in a small in a small bowl. Continue whisking, adding the half cup of olive oil to make a dressing. Drizzle the dressing over the cooked vegetables. Salt and pepper to taste. Just before serving, toss the vegetable and dressing mixture with the salad greens.

Serves a small army. Tastes like summer.

Thursday - 8/16/2007

THE ELVIS

Ingredients:

2 tablespoons butter, softened
8 slices white bread
1/2 cup smooth peanut butter
1 large, ripe banana, sliced
12 slices bacon, sauteed until crispy

Directions:

Spread the butter on 1 side of each slice of bread. On the other side of half of the slices spread peanut butter. Place banana slices on top of peanut butter. Drizzle honey over bananas. Place 3 bacon slices on top of the banana, then place the remaining buttered bread slices on top, butter-side-out.

Place sandwiches on a preheated grill pan or griddle. Flip them over when they become golden brown and crispy. When the sandwiches are browned on both sides, remove to plates. Slice in half and serve immediately.

Friday - 8/9/2007

GINGER-GLAZED SHRIMP

Ingredients:

2 tablespoons extra virgin olive oil
1 1/2 pounds jumbo shrimp, peeled and deveined
2 tablespoons ginger preserves
Juice of 2 limes
1/2 cup coarsely chopped cilantro leaves

Directions:

In a large skillet, heat 2 tablespoons extra-virgin olive oil over medium-high heat. Add the shrimp and stir-fry until partially cooked, 1 to 2 minutes. Stir in the ginger preserves and cook until the shrimp are pink and firm, about 2 minutes more. Remove from the heat and toss with the lime juice and cilantro; season to taste with salt and pepper.

Thursday - 7/19/2007

GREEK CHICKEN BURGERS

Ingredients:

4 pitas (6 in. each) with pockets
1 lb. ground chicken
1/2 c. crumbled feta cheese
1 lg. egg
2/3 c. loosely packed fresh mint leaves, chopped
6 oz. low-fat plain yogurt
4 c. thinly sliced romaine or iceberg lettuce
3 plum tomoatoes, sliced

Directions:

Cut off 1/3 piece of each pita and grate on fine side of grater or pulse in food processor to make 1/2 cup bread crumbs.

In large bowl, mix crumbs, chicken, feta, egg, 1/4 cup mint, 1/4 cup mint, 1/4 teaspoon salt, and 1/8 teaspoon ground black pepper until just combined. Shape mixture into 8 small 3/4-inch-thick burgers.

Heat nonstick 12-inch skillet over medium heat. Add burgers and cook 10 to 12 minutes or until browned on both sides and cooked through.

Meanwhile, in small bowl, combine yogurt and remaining mint.

To serve, fill each pita with letuce, tomatoes, 2 burgers, and yogurt sauce.

Friday - 5/25/2007

GRILLED CORN ON THE COB WITH DILL BUTTER - by Bobby Flay

Ingredients:

12 ears corn, silks removed, husks left on, and soaked in cold water for 20 minutes
1/2 pound unsalted butter, slightly softened
1/2 cup chopped fresh dill
Salt and pepper

Directions:

Heat grill to high. Remove corn from water and place on the grill. Close cover and grill until just cooked through, about 20 minutes. While corn is grilling, combine butter and dill in a food processor until smooth. Season with salt and pepper, to taste. Remove husk and slather with dill butter.

Friday - 5/4/2007

ULTIMATE MARGARITA - by Tyler Florence

Ingredients:

1 lime, halved
Coarse salt
1/2 cup freshly squeezed lime juice, from about 4 limes
1 tablespoon sugar
1/4 cup orange-flavored liqueur (recommended: Grand Marnier)
1/4 cup Triple Sec
1 cup gold tequila
Ice
1/2 can good quality lager-style beer
Lime wheels, for garnish

Directions:

To salt the margarita glasses, rub the outside rims of 4 big glasses with a cut lime and press them lightly into a plate of kosher salt, to coat.

Combine the lime juice, sugar, orange liqueur, Triple Sec, tequila, and a big handful of ice in a cocktail shaker (or blender). Shake the margarita really well, for a good 20 seconds, add a splash of beer and strain into the salt rimmed glasses filled with ice. Garnish with a lime wheel.

GUACAMOLE- by Alton Brown

Ingredients:

3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced

Directions:

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Thursday - 4/26/2007

Honey-Lemon Tea Dressing (from the Connecticut Post)

Ingredients:

2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
2 tablespoons strong black tea
1 teaspoon Dijon mustard
2 teaspoons honey
Salt and freshly ground black pepper, to taste

Directions:

In a small bowl, whisk together the oil, lemon juice, tea, mustard and honey. Season with salt and pepper.

Approximate nutritional values per tablespoon: 49 calories, 5 grams total fat (1 gram saturated), 0 protein, 3 grams carbohydrate, 0 fiber, 118 milligrams sodium.

Wednesday - 4/18/2007

Rachael Ray Does it Again!

Chicken Tortellini with Broccoli Rabe

Ingredients:

1 pound broccoli rabe, trimmed
1 pound chicken tortellini
2 tablespoons extra-virgin olive oil
2 cloves of garlic
1/2 teaspoon crushed red pepper
Salt
2 tablespoons butter
8 ounces sliced oil-packed sun-dried tomatoes, drained
1/4 cup dry white wine
Grated parmesan cheese, for serving

Directions:

1. In a large pot of boiling salted water, cook the broccoli rabe for 1 minute. Using tongs, immediately transfer the broccoli rabe to a colander, rinse under cold water and pat dry.

2. Add the tortellini to the boiling water and cook according to package directions.

3. Meanwhile, in a large skillet, heat the olive oil over medium-high heat. Add the garlic and cook for 1 minute. Stir in the broccoli rabe and crushed red pepper. Season with salt and cook for 1 minute. Stir in the butter and sun-dried tomatoes and cook for 1 minute more. Add the wine and simmer until reduced, about 3 minutes.

4. Using a slotted spoon, transfer the tortellini to the vegetables. Scrape up any browned bits from the bottom of the skillet and toss to mix. Transfer to shallow bowls and top with Parmesan cheese.

Friday - 4/6/2007

Rachael Ray's Shrimp and Mango Cocktail

Ingredients:

1 pound large shrimp, deveined (about 20)
1 mango, peeled and diced (about 2 cups)
3 tablespoons extra-virgin olive oil
Juice of 1 lime
2 tablespoons chopped fresh mint, plus sprigs for garnish
1 1/2 tablespoons finely chopped red onion
1 jalapeño chile, seeded and finely chopped
1 clove garlic, minced
Salt and pepper

Directions:

1. In a large pot of boiling, salted water, cook the shrimp until pink and opaque, 1 to 2 minutes. Drain and rinse under cold water. Discard the shrimp tails and chop the meat into bite-size chunks. Transfer the shrimp to a bowl. Place the mango in a separate bowl.

2. In a small bowl, whisk together the olive oil, lime juice, chopped mint, onion, jalapeño and garlic; season to taste with salt and pepper. Pour half the vinaigrette over the shrimp and toss; pour the remaining vinaigrette over the mango and toss.

3. Spoon a layer of mango into 4 martini glasses. top with a layer of shrimp, then another layer of mango. Top each serving with a mint sprig.

Friday - 3/30/2007

Don't Feel Like Cooking? EGGSactly!!!

2-Way 5-Minute Fajita Omelet

Ingredients:

Eggs (as many as you need for your family)
1 Lg. package Perdue Short Cuts Pre-Cooked Chicken, cut into bite-size cubes
1 package shredded Cheddar/Monterey Jack Cheese
1 onion, chopped
1 green pepper, chopped

For BREAKFAST:

Whip eggs and pour into pre-heated frying pan.

Add desired amount of chicken, cheese, onions and peppers

Cook omelet until eggs are set, fold omelet in half with a spatula and serve.

For DINNER:

Follow the above instructions, but instead of folding omelet, use a spatula to remove flat omelet from pan and place on an oven-warmed large soft tortilla...add a few teaspoons of salsa and roll or fold tortilla.

Thursday - 3/15/2007

Mike's Attempt to Make Everyone Irish...At least for 1 Day!

Chop's in Jameson

Ingredients:

1/2 cup Jameson's Irish whiskey
3/4 cup olive oil
1 clove garlic, minced
1 small onion, chopped
2 sprigs fresh thyme
1 sprig fresh rosemary
1/4 teaspoon cayenne pepper
Salt and freshly ground pepper
One 1/2-inch piece fresh ginger, peeled and grated

Marinate the chops for at least 12 hours before you plan to grill them and serve with your favorite potato salad.

Combine the whiskey, olive oil, garlic, onion, thyme, rosemary, cayenne, salt, pepper, and ginger in a sealable jar and shake to blend.

Place the lamb in a shallow dish and pour the marinade over it. Cover and refrigerate for at least 12 hours.

Prepare a medium-hot fire in a charcoal grill or preheat a gas grill to medium-high.

Remove the lamb from the marinade.

Grill 4 inches from the heat source, for 5 minutes on each side (for rare). Brush once with the marinade after turning.

Colcannon

Ingredients:

1 ½ pounds small baking potatoes
1/3 cup low-fat (1%) milk
¾ tsp. salt
3 slices smoky bacon, coarsely chopped
2 C. finely chopped onions
3 cloves garlic, minced
8 C green cabbage chunks (1 inch)
¼ tsp. pepper

In a medium pot of boiling water, cook the potatoes for 25 minutes or until tender. When cool enough to handle, peel the potatoes and transfer to a medium bowl. With a potato masher or electric mixer, beat in the milk and ¼ tsp of salt; set aside.

Meanwhile, in a large skillet, cook the bacon in ¼ C. of water over moderate heat for 7 minutes or until the bacon is crisp and has rendered its fat. With a slotted spoon, transfer the bacon to a plate.

Add the onions and garlic to the skillet and cook, stirring frequently, for 10 minutes or until the onion is golden brown and very tender. Add the cabbage, pepper, the remaining ½ tsp salt, and the bacon, and cook, stirring frequently, for 15 minutes or until the cabbage is tender but not mushy.

Friday - 3/9/2007

Mike's Pick - CANNELLINI SOUP WITH PARMESAN

Ingredients:

3 TBS. extra virgin olive oil
1 large onion finely chopped (about 2 cups)
1 large carrot, finely chopped (about 2/3 cup)
3 15oz cans cannellini beans
6 C. low-salt chicken broth
2 tsp. fresh sage, minced
2 2-by-2-inch Parmesan cheese rinds
3 ounces prosciutto thinly sliced

Heat oil in a heavy large pot over medium heat. Add onion, carrot and celery. Saute until vegetables are soft, about 10 minutes. Add beans, broth, sage, Parmesan rinds and prosciutto. Simmer over medium-low heat, stirring occasionally until flavors blend and soup thickens slightly, about 40 minutes. Using tongs, remove cheese rinds. Puree soup in processor or blender or with hand-held blender. Season with salt and pepper. Ladle into bowls, and serve, passing grated parmesan cheese and additional olive oil separately.

Marit's Pick - COWBOY SPAGHETTI WITH CHEDDAR SAUCE

Ingredients:

1 pound spaghetti
Salt
1 tablespoon extra-virgin olive oil
3 slices smoky bacon, chopped
1 pound ground sirloin
1 medium onion, chopped
3-4 cloves garlic, chopped
Freshly ground black pepper
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1/2 tablespoon ground cumin
1/2 bottle pale beer
1 can, 14 ounces chopped or crushed fire-roasted tomatoes
1 8-ounce can tomato sauce
2 tablespoons butter
2 tablespoons flour
1 cup chicken stock
1 cup milk
2 1/2 cups shredded cheddar cheese
4 scallions, chopped

Bring a pot of water to a boil. Add a generous amount of salt, then the pasta and cook spaghetti until al dente according to package directions.

Heat a deep skillet over medium-high heat. Add the extra virgin olive oil and bacon. Brown and crisp bacon, about 5 minutes, then remove with a slotted spoon to a paper towel-lined plate and reserve. Drain off a little excess fat if necessary but leave just enough to coat the bottom of the skillet. Add the sirloin and crumble it with a wooden spoon as it browns, 3-4 minutes. Add the onions and garlic, and season with salt, pepper, hot sauce, Worcestershire, chili powder and cumin.

Cook for another 5-6 minutes. Add the beer, cook for 1 minute more then add tomatoes and tomato sauce. Bring up to a bubble and continue to cook for 5 minutes.

While the meat sauce is cooking, make the cheese sauce: Heat a small sauce pot over medium heat and add butter. When the butter melts, stir in the flour and cook for 1 minute. Whisk in the chicken stock and then the milk. Thicken for 2 minutes then stir in the cheese and melt, for another 2 minutes. Stir in the scallions. Season with a little salt and pepper

Drain spaghetti, add to the meat sauce and combine.

Pour into a large serving bowl and pour the cheddar cheese sauce over the top.

Wednesday - 1/10/2007

Chicken and Dumplings

Ingredients: 1 1/2 pounds chicken breast tenders...

[Click here for RECIPE]

Wednesday - 12/13/2006

Holiday Pecans

Ingredients: 1 C. Sugar, 2 tbs. Ground Cinnamon, 1/4 tsp. Salt, 2 Egg Whites, 1 lb. Pecans...

[Click here for RECIPE]

Tuesday - 10/31/2006

Moldy Maggot Casserole

Ingredients: 1 C. minced onion, 2 T. vegetable stock, 1 lb. washed and chopped spinach, 3 C. cooked rice, 1 C. cottage cheese...

[Click here for RECIPE]

Tuesday - 10/31/2006

Brains on the Half Skull

Ingredients: 2 medium potatoes, 8 ounces thin spaghetti, 14 ounces spaghetti sauce...

[Click here for RECIPE]

Tuesday - 10/31/2006

Nose Blows Burritos

Ingredients: 2 medium tomatoes, 1 pound ground beef, 1 package taco seasoning...

[Click here for RECIPE]

Tuesday - 11/14/2005

Cranberry Pie

Ingredients: 2 CUPS FRESH CRANBERRIES,1 1/4 CUP SUGAR, DIVIDED, 1/2 CUP CHOPPED WALNUTS, 1/2 CUP BUTTER, MELTED, 1 CUP FLOUR, 1 TSP. ALMOND EXTRACT, 2 EGGS BEATEN

[Click here for RECIPE]

Wednesday - 11/15/2005

Vegetable Dip

Ingredients: 1 cup hellmanns mayonasse, 1/4 tsp. curry powder, 1 tsp. horseradish, 1 tsp. dry onion flakes, 1 tsp. vinegar

[Click here for RECIPE]

Tuesday - 11/14/2005

Cranberry Pie

Ingredients: 2 CUPS FRESH CRANBERRIES,1 1/4 CUP SUGAR, DIVIDED, 1/2 CUP CHOPPED WALNUTS, 1/2 CUP BUTTER, MELTED, 1 CUP FLOUR, 1 TSP. ALMOND EXTRACT, 2 EGGS BEATEN

[Click here for RECIPE]

Tuesday - 11/14/2005

Custard Corn

Ingredients: 4 Eggs, 2 C. whole milk, 3 Tbs. sugar, 3 Tbs. flour or corn starch, Salt/pepper to taste, 1/2 stick butter, 2 cans cream corn

[Click here for RECIPE]

Tuesday - 11/14/2005

Thanksgiving Stuffing

Ingredients: 6 tbs butter, 1 tsp salt, 2 onions, peeled and diced, 1 loaf of stale bread cut into small cubes, 1 tsp dried sage, or  5 fresh chopped sage leaves, 2 tsp black pepper, 3 tbs pure dried savoury (if unavailable, use 1 bunch fresh chopped parsley), 3 cups canned chicken broth

[Click here for RECIPE]

Tuesday - 11/14/2005

Sweet Potatoes

Ingredients: 3 lbs of sweet potatoes or yams, brown sugar, 3/4 cup, walnuts 8oz bag, orange juice, 1/2 cup, salt and pepper, cinnamon, 1 tsp., maple syrup, 4 tablespoons

[Click here for RECIPE]