CHICKEN SALAD

5-MINUTE CHICKEN SALAD

I didn't feel like hanging out in the kitchen much today, so I opted to whip up a quick batch of 5-minute chicken salad. I went to Costco this week and picked up a rotisserie chicken for a whopping $4.99 {and some croissants too!} so literally the entire dinner was ready in less than 10 minutes! Add a few multi-grain tortilla chips and a handful of cherries and dinner is served! My kind of meal after a hectic day.

This "recipe" is so versatile. Don't have an apple on hand? Try pineapple tidbits instead. Don't like raisins? Dried cherries are lovely in it too. Also, feel free to add sliced almonds, grapes, water chestnuts or chopped pecans. Serve it inside a lettuce wrap for a gluten-free version or just plain for an afternoon snack! Also, you'll notice I use plain yogurt instead of mayo. I personally like the taste and health benefits better, but if you miss the sweetness, you can add 1-2 tsp of honey or sugar to the salad as well. Taste it first though! If you add a lot of sweet fruit, chances are you won't even miss the added sugar.

5-Minute Chicken Salad

·    2 cups diced cooked chicken {canned version works well too!}

·    about 1/4- 1/3 cup plain yogurt, depending on how much moisture you prefer

·    1 apple, diced but not peeled

·   3 stems of celery, sliced

·   about 1/4 cup raisins, craisins or any other small dried fruit

·  dash of salt, pepper, dried parsley and onion powder

·  dash of lemon juice

Chop, dice, and/or slice everything and toss in a bowl. Add the dash of lemon juice and stir a bit, coating the apples. Add in yogurt and stir, coating everything well. Mix in seasonings, tasting along the way.

ITALIAN BREAD BOWLS

ITALIAN BREAD BOWLS

Makes 6-8 bowls

1 1/2 T active dry yeast
2 1/2 C warm water
2t salt
2T oil
7C flour
1T cornmeal

In large bowl dissolve yeast in warm water.  Let stand until creamy, about 10 minutes.  Add salt, oil and 4 cups flour to the yeast mixture; beat well.  Stir in the remaining flour, 1/2 C at a time, beating well after each addition until a soft but not sticky dough is formed.  You may not need to use all 7C of flour.  This bread bowl needs to be a bit firmer than a roll/bread dough.

When the dough as pulled together,  turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes.  Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil.  Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.  Punch dough down, and divide into 6-8 equal portions.  Shape each portion into a round ball/cylinder -- you want the dough to rise up more than out.
Place loaves on a lightly greased baking sheet sprinkled with cornmeal.  If desired, slash the top surface of the bread bowl several times with a sharp knife.   Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.
Preheat oven to 400 degrees.  Bake in preheated oven for 15-18 minutes until golden brown and baked through.

BAKED ZITI

BAKED ZITI

1 lb dry ziti pasta
1 onion, diced
1 lb lean ground beef
2 (26 oz) jars spaghetti sauce
6 oz provolone cheese, sliced
1 1/2 C sour cream
6 oz mozzarella cheese, shredded
2T grated Parmesan cheese

Bring a large pot of water to a boil.  Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat.  Add spaghetti sauce, adn simmer 15 minutes.
Preheat oven to 350 degrees.  Butter a 9x13" baking dish.  Layer as follows:  1/2 of ziti, provolone cheese, sour cream, 1/2 sauce mixture, remainig ziti, mazzarella cheese adn remaining sauce mixture.  Top with grated Paremsan cheese.
Bake for 30 minutes in the pre-heated oven, or until cheeses are melted.

SANTA FE CHICKEN WRAPS

SANTA FE CHICKEN WRAPS

1 large red bell pepper, chopped
1 medium onion, chopped
1 pkg taco seasoning
1 (15 oz) can beans, rinsed & drained OR 2C cooked beans
1 (14.5) oz can tomatoes, drained but reserve the liquid
1 1/2 C jack cheese, shredded
2C chicken, cooked and diced
6 (10") flour tortillas
1 1/2 C cooked rice
2T olive oil

Saute pepper and onion with taco seasoning;  add beans, tomatoes, chicken and rice.
Warm through. Divide chicken mixture amongst the tortillas, add cheese, then roll up and cut diagonally.

EASY CROCKPOT POTATO SOUP

EASY CROCK POT POTATO SOUP

1 pkg, 30 oz, frozen hashbrowns
3 cans (14 oz) chicken broth
1 can cream of chicken soup
1/2 C onion
1/4 t black pepper
1 pkg, 8 oz, cream cheese
4 slices cooked bacon
TOPPINGS:
Shredded cheese
green onions
sour cream

Cook bacon until good and done, drain on paper towel to soak up grease.
Combine all ingredients in crock pot, except cream cheese and toppings. 
Cook on low for 6-8 hours.  In last hour, add cream cheese and cook until well combined.

WHITE BEANS AND PASTA

WHITE BEANS AND PASTA

1 large onion, diced
3 cloves garlic
Fresh or dried basil
1 can chicken broth
Salt and pepper to taste
1 can nave/white beans
1/2 lb spaghetti, cooked

Saute onion in a little olive oil until transparent.  Add garlic and cook, not burning.
Add broth, salt, pepper and basil.  Simmer 15 minutes.
Add beans, juice and pasta.  Stir.
Serve imediately with garlic bread and grated Parmesan cheese.

CROCK POT FRENCH TOAST

CROCK POT FRENCH TOAST

1 loaf whole wheat bread

1 dozen eggs

2 C milk

2t cinnamon

2t vanilla extract

2T brown sugar

In a side, flat-ish bowl, whip eggs then add milk, cinnamon, vanilla, and brown sugar.  Mix well.  

Dip bread into the egg mixture and place in greased crock pot.

Pour the remaining egg mixture over the top of the bread.

Cook on low 6-8 hours.

15 minutes before serving, remove lid and continue to cook to brown on top.

CROCK POT POTATOES, BACON AND CHEESE

CROCK POT POTATOES, BACON AND CHEESE

3 large potatoes
1/4 lb bacon, chopped into small pieces
1 C onion, diced
2-3 cloves garlic, sliced
Salt and pepper
3T butter
2C cheese, grated
1-2 T green onion, sliced

Line a 6 quart crock-pot with a liner.   Slice potatoes in half horizontally and then vertically.  Sliced quartered potatoes into approximately 1/4" slices.  Line the bottom of the lined crock pot with a layer of potatoes, onions and garlic.  Sprinkle salt and pepper on the layer of potatoes, onions and garlic.  Add remaining sliced potatoes, onions and garlic and season again with salt and pepper.  
Add chopped bacon -- you do not need to cook the bacon before adding to the crock pot.
Add 1 cup of cheese and dot with 3 T of butter.  Cook potatoes on high for 4-5 hours or on low for 8-10 hours.  When teh cooking time is done, top wiht remaining 1 cup fo cheese and sliced green onions.

APPLE CHEDDAR FONDUE

APPLE CHEDDAR FONDUE

Rachel Ray Magazine, Oct 2013

1 C cider
8 oz yellow cheddar, shredded
8 oz Monterey jack, shredded
2T cornstarch
Freshly grated or ground nutmeg
Sliced apples, for serving

In a medium saucepan, bring the cider to a simmer over medium heat.  in a medium bowl, toss teh cheese with the cornstarch.  Gradually stir the cheese mixture into the cider until melted and smooth.  Add nutmeg to taste.  Transfer to afondue pot.  Serve with sliced apples.

CINNAMON SYRUP

CINNAMON SYRUP

1/2 cup white sugar 
1,2 cup packed brown sugar 
2 Tablespoons all purpose flour
1 tsp ground cinnamon
1 tsp vanilla extract
1 cup water

Stir all ingredients together in a  small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed. 

PUMPKIN PANCAKES

PUMPKIN PANCAKES

1 cup flour

1 1/2 Tbs brown sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp ground allspice

1/2 tsp ground cinnamon

1/4 tsp salt

3/4 cup milk

1/2 cup pumpkin puree

1 egg

1 Tbs vegetable oil

1 Tbs vinegar

In a bowl, mix together the milk, pumpkin,egg, oil and vinegar. In a separate bowl, combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, and salt. Stir into pumpkin mixture just enough to combine. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoup the batter onto griddle, using approximately 1/4 cup for each pancake. brown on both sides and serve hot.

CINNAMON SYRUP:

1/2 cup white sugar 

1,2 cup packed brown sugar 

2 Tablespoons all purpose flour

1 tsp ground cinnamon

1 tsp vanilla extract

1 cup water

Stir all ingredients together in a  small saucepan. Over medium heat, stir occasionally until boiling. Let it boil for a few minutes while stirring until it thickens. Remove from heat and set aside until needed. 

CHOCOLATE CUPCAKES

CHOCOLATE CUPCAKES

from Family Circle, April 2013

1 1/2 C all-purpose flour
1/2 C unsweetened cocoa powder
1t baking powder
1/4 t baking soda
1/4 t salt
1/2 C unsalted butter, softened
1 C sugar
2 large eggs
1/4 C plain yogurt or sour cream

Heat oven to 325 degrees. Place paper liners in cups of mini muffins pans. (36 total) 

In a small bowl, whisk together flour, cocoa, baking powder, baking soda, and salt. 

In a large bowl, beat together butter and sugar. Beat in eggs, one at a time, beating well after each addition. Beat in yogurt. On low, beat in half the flour mixture. Pour in 2/3 cups water and beat on low until blended. Scrape down side of bowl. On low, beat in remaining flour mixture.

Divide batter among prepared cups. Bake at 325 degrees for 19 minutes. Cool completely. Frost and decorate as desired. 

VARIATIONS:

COOKIES AND CREAM: 
Finely chop 1/3 cup mini Oreo cookies (about 10 cookies); fold into batter.
To frost: Beat 1/2 cup (1 stick) softened, unsalted butter, 2 cups powdered sugar and 2 Tbs milk. Crush 8 mini Oreos and fold into frosting. Spread frosting over cupcakes and top each with a mini Oreo. 

CHOCOLATE-COVERED PRETZEL:
Chop 12 small chocolate- covered pretzels (1/2 cup chopped). Fold into batter. To frost: Melt 3 oz coarsely chopped semisweet chocolate in microwave for 1 1/2 minuttes. Stir until smooth. Cool slightly. Beat 1/2 cup (1 stick) unsalted butter with 2 cups powdered sugar, and 2  Tbs milk. Beat in 1 heaping Tbs of the melted chocolate. Transfer remaining chocolate to a resealable plastic bag. Spread frosting over cupcakes. Snip a small corner from bag and drizzle chocolate over cupcakes. (reheat if needed.) Top with chopped chocolate covered pretzels.

COCONUT:
Finely chop 1/2 cup sweetened flake coconut. Fold into batter along with 1/2 teaspoon coconut extract. 
To frost: Combine 1 egg white, 1/4 cup sugar, 2 tsp water, and a pinch of salt in a double boiler set over simmering water. Cook, whisking constantly, until mixture is foamy and registers as 160 degrees on an instant read thermometer. Remove top of double boiler and beat with until stiff peak forms. Beat in 1/2 tsp coconut extract. Spread thin layer over cupcakes and top with 1 1/3 cups sweetened flake coconut. 

GRASSHOPPER MINT: 
Unwrap and chop 12 Andes mints (about 1/3 cup) and fold into batter. 
To frost; combine 1 stick (1/2 cup) softened unsalted butter with 2 cups powdered sugar, 2 Tbs milk, 1/2 tsp peppermint extract and two drops green food coloring in a bowl. Beat in medium speed until smooth. Spread over cupcakes and roll edges in  16 unwrapped and finely chopped Andes mints. 

S'MORES:
Chop 3/4 cup honey graham sticks and fold into batter.
To frost: Melt four 1.55 oz chocolate bars in microwave for 1 minute, stirring halfway. Stir until melted and smooth. Crush 1/2 cup honey graham sticks. Dip top of each cupcake in chocolate. Roll edge of cupcake in crushed graham crackers. Top each with 4 or 5 mini marshmallows. Broil 4 inches from heat, ! minute or until golden brown.

VANILLA CUPCAKES

VANILLA CUPCAKES

from Family Circle Magazine, April 2013

2C all-purpose flour
1 1/2 t baking powder
3/4 t salt
10 T unsalted butter, softened
1C sugar
3 large egg whites
1t vanilla extract
3/4 C water

Heat oven to 325 degrees.  Place paper liners in cups of muffin pans.
In a small bowl, whisk together flour, baking powder, and salt.  In a large bowl, beat butter until smooth.  Add sugar and beat until fluffy, about 2 minutes.  Add egg whites, one at a time, beating well after each.  Beat in vanilla.  On low, beat in half of the flour mixture, then 3/4 cup water.  Beat in remaining flour mixture.  
Divide batter evenly among prepared cups.  Bake at 325 degrees for 18 minutes.
Frost and decorate as desired.

VANILLA CUPCAKE VARIATIONS:
BANANA SPLIT
Mash 2 ripe bananas and finely chop 4 strawberries.  Fold fruit into batter.  Along with 1/2 t banana extract.  To frost: Whip 1 1/4 C heavy cream with 3T confectioners' sugar.  Transfer to a pastry bag fitted with a large star tip.  Pipe whipped cream onto cupcakes.  Sprinkle with finely chopped walnuts and top each with a maraschino cherry.

APPLE COBBLER
Toss 1 peeled, cored and diced Gala Apple with 2T cornstarch.  Melt 1T butter in a skillet over medium heat.  Add apple, 2T packed light brown sugar, 2T water and a pinch of salt.  Cook 5-7 minutes.  Cool and fold into batter with 1/8t pumpkin pie spice.  To frost:  Beat 1/2 C softened butter with 2 C confectioners' sugar, 2T milk and 3/4 t pumpkin pie spice.  Spread over cupcakes.  Crumble 4 shortbread cookies and toss with 1/2 t pumpkin pie spice.  Garnish cupcakes with cookies crumbs. 

RED VELVET
Prepare batter, adding 1/4 C cocoa powder to flour mixture and 2T red food coloring when you mix in the vanilla extract.  To frost:  After baking, slightly trim 6 tops from the tallest cupcakes and crumble trimmings.  In a small bowl, beat 1 package (8 oz) cream cheese, 2/3 C confectioners' sugar and 2T milk.  Spread over cupcakes and sprinkle with cake crumbs.

STRAWBERRY SHORTCAKE
Combine 3/4 C (about 5 or 6) trimmed strawberries with 2t sugar in a mini chopper.  Pulse until chopped; fold into batter.
To fill and frost:  Beat 1 1/4 C heavy cream, 3T sugar and 1/2 t vanilla extract in a bowl until stiff peaks form.  Transfer to a piping bag fitted with a wide round tip.  Press frosting tip into cupcake and apply gentle pressure to squeeze frosting into each cupcake.  Dollop frosting onto top of cupcake and top with a thin strawberry slice -- you will need 6 strawberries.

PEANUT BUTTER CUP
Combine 1/4 C peanuts and 1/4 C mini chocolate chips in a mini chopper and pulse until chopped. Fold into vanilla batter.  To frost:  Beat together 1/4 C peanut butter, 1/4 C unsalted butter, 2 C confectioners' sugar, 3T milk and 1/8 t salt.  Spread over cupcakes and garnish with 1/2 mini-Reeses' peanut butter cups, unwrapped and chopped.

FRUIT AND NUT CRANBERRY SAUCE

FRUIT AND NUT CRANBERRY SAUCE

from Rachel Ray Magazine, Nov 2013

FRUIT & NUT CRANBERRY SAUCE
1 bag (12 oz) fresh cranberries
1 C sugar
1 orange, juiced, plus 1/2 t zest
1/2 C roasted pistachios, chopped
1 firm pear, cored and chopped
2T diced candied lemon peel
1/4 t ground cumin
Salt and Pepper

In a medium saucepan, cook the cranberries, sugar and orange juice over medium heat until the cranberries burst, 10 minutes.  Let cool.  Stir in the zest, nuts, pear, lemon peel and cumin; season.

SEASONED BUTTER RECIPES

SEASONED BUTTER RECIPES

Rachel Ray Magazine Nov 2013

Mix 4 oz room temperature, salted butter with any of the following combinations:
Combine ingredients in a food processor until smooth.

LEMON-CHIVE BUTTER
1/4 C chopped chives
1t lemon zest
1/4t paprika

ROASTED RED PEPPER
1/4 C roasted red pepper patted dry and chopped
1/4 t paprika

HONEY-MUSTARD
1T honey
1t dry mustard

CRAN-WALNUT-ORANGE
1/3 C toasted walnuts, chopped
1/4 C dried cranberries, chopped
1t orange zest

SWEET BERRY
1/4 C blueberry preserves
1t sugar

PUMPKIN PIE
1T canned pure pumpkin
1T packed light brown sugar
1/2t pure pumpkin pie spice

TWICE-BAKED SWEET POTATOES THREE WAYS

TWICE BAKED SWEET POTATOES THREE WAYS

6 large sweet potatoes, 3 lbs, scrubbed and dried

olive oil

4T butter, cut into small pieces

1 t cinnamon

1/2 t ground ginger

salt

TOPPING OPTIONS:

2/3 C pumpkin seeds

2/3 C pecans, chopped

2T butter

1T sugar

2/3 C mini-marshmallows

Preheat oven to 375 degrees.  Rub potatoes with a little olive oil and place on baking sheet.  Bake until tender, 40-50 minutes.  Let cool slightly.  Increase the oven temperature to 400 degrees.

Halve the potatoes lengthwise.  Scoop the flesh from the cooked potato halves into a large bowl. 

Mix butter, cinnamon, ginger, & 1t salt with the potato mixture.  Stir and mix well.   Fill the potato skins with the mixture and place on a baking sheet.  

Top with your choice of toppings.  Return to oven and bake 10 minutes.

SWEET POTATOES WITH CILANTRO

SWEET POTATOES WITH CILANTRO

• 2/3 cup dried cranberries
• 6 tablespoons EVOO
• 3 tablespoons fresh lime juice
• 2 tablespoons sugar
• 1 teaspoon lime zest
• 3 1/2 pounds sweet potatoes, peeled, cut into 3/4-inch cubes
• 1 1/2 teaspoons ground coriander
• 1 1/2 teaspoons ground cumin
• Salt and pepper
• 1/4 cup chopped cilantro

1. Preheat the oven to 450 degrees . In a small saucepan, bring the cranberries, 2 tbsp. EVOO, the lime juice, sugar and 1/4 cup water to a boil. Add the zest, cover and remove from heat.
2. In a large bowl, combine the sweet potatoes, coriander, cumin and remaining 4 tbsp. EVOO. Season; toss to coat the potatoes. Spread on a large rimmed baking sheet and roast for 15 minutes.
3. Pour the cranberry mixture over the potatoes; toss to coat. Continue roasting until the potatoes are tender, about 15 minutes. Season; toss with the cilantro.

WILD RICE STUFFING

WILD RICE STUFFING

• 1 cup wild rice
• 1 stick (4 oz.) butter
• 1 pound mixed mushrooms, sliced
• Salt and pepper
• 1 onion, chopped
• 2 large carrots, peeled and chopped
• 3 ribs celery with leaves, ribs and leaves separated and chopped
• 3 cloves garlic, chopped
• 2 bay leaves
• 1 cup long-grain white rice
• 1/3 cup finely chopped fresh chives

1. In a medium saucepan, bring 4 cups salted water to a boil. Add the wild rice; return to a boil. Reduce the heat, partially cover and simmer until rice is al dente, 30 to 50 minutes, depending on the variety. Drain.
2. In a large skillet, melt 4 tbsp. butter over medium heat. Add the mushrooms; season. Cook, stirring occasionally, until the liquid evaporates and the mushrooms begin to brown, about 8 minutes. Transfer to a bowl.
3. In the same skillet, melt the remaining 4 tbsp. butter. Add the onion, carrots, celery ribs, garlic and bay leaves; season. Cook, stirring often, until vegetables are soft, 4 to 6 minutes. Add the white rice, wild rice and 1 3/4 cups water. Cover, bring to a boil, then reduce heat to low and simmer until rice is tender, about 18 minutes. Discard bay leaves.
4. Stir in the mushrooms, half of the celery leaves and the chives; season. Sprinkle with the remaining celery leaves.

SWISS CHARD GRATIN

• SWISS CHARD GRATIN
• 
  
• 3 large bunches Swiss chard, leaves and stems separated and chopped
• 2 tablespoons butter
• 1 large shallot, chopped
• 1 1/4 cups heavy cream
• 1 pinch freshly grated or ground nutmeg
• 1 cup (4 oz.) grated Havarti or Muenster cheese
• 1 1/2 cups torn white bread (with crust)
• Salt and pepper
• 
  

1. Preheat the oven to 400 degrees . In a large pot of boiling salted water, cook the chard stems until crisp-tender, 4 minutes. Add the leaves; cook until wilted, 5 to 10 seconds. Drain; let cool. Squeeze out excess liquid; transfer to a shallow 2-qt. baking dish, separating clumps.
2. In a saucepan, melt 1/2 tbsp. butter over medium. Add the shallot; cook, stirring, until soft, 2 minutes. Add the cream and nutmeg; stir until mixture starts to boil. Add all but 2 tbsp. cheese. Stir until melted; pour over the chard.
3. In a saucepan, melt the remaining 1 1/2 tbsp. butter. In a bowl, toss the bread and butter; season. Scatter the bread and remaining cheese over the chard. Bake 20 minutes.

ROSEMARY MASHED POTATOES

ROSEMARY MASHED POTATOES

• 1 1/2 pounds baking potatoes, peeled and cut into 2-inch pieces
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 2-inch pieces
• 6 rosemary sprigs, plus 1 tsp. finely chopped fresh rosemary
• Salt and pepper
• 1 tablespoon plus 1/2 cup EVOO
• 2 teaspoons lemon zest

1. In a large pot, combine the potatoes and rosemary sprigs. Add enough water to cover by 1 inch. Season with salt. Bring to a boil, reduce heat and simmer until potatoes are tender, 15 to 20 minutes. Discard the rosemary. Drain the potatoes, reserving 3/4 cup of the cooking water. Reduce the heat to low. Return the potatoes to the pot and toss 1 to 2 minutes to thoroughly dry.
2. In a small skillet, heat 1 tsp. chopped rosemary and 1 tbsp. EVOO over medium, swirling the skillet occasionally, until the rosemary is crispy, about 5 minutes. Remove from the heat.
3. In a large bowl, mash the potatoes. Stir in the remaining 1/2 cup EVOO and enough reserved cooking water to make the mixture smooth. Mix in the lemon zest; season. Transfer to a serving bowl. Drizzle with the rosemary oil.

MARBLE RYE AND APPLE STUFFING

• MARBLE RYE AND APPLE STUFFING
• 1 1 pound loaf  marble rye bread cut into 3/4-inch cubes (about 10 cups)
• 1 stick (4 oz.) butter
• 2 large leeks, white and pale-green parts only, chopped
• 2 large ribs celery, chopped
• 5 bay leaves
• 1 teaspoon chopped fresh rosemary
• 2 large apples (1 lb.), cored and chopped
• 3 cups low-sodium chicken broth
• 2 eggs
• Salt and pepper

1. Place a rack in the upper third of the oven; preheat to 300 degrees . Scatter the bread on a rimmed baking sheet. Bake, stirring once, until toasted, about 25 minutes; let cool. Increase the oven temperature to 375 degrees .
2. In a large skillet, melt the butter over medium-high heat. Add the leeks, celery, bay leaves and rosemary. Cook, stirring often, until the vegetables are soft, about 5 minutes. Add the apples and cook for 1 minute. Remove from the heat. Discard bay leaves.
3. In a large bowl, whisk together the broth, eggs, 1 1/2 tsp. salt and 1 tsp. pepper. Add the bread and the celery mixture. Toss to combine.
4. Transfer the stuffing to a greased shallow 3-qt. baking dish; bake until the top is browned, about 45 minutes