Penne with Chicken & Asparagus

Courtesy of Teri Masello

3 Tbsp olive oil
1 bunch asparagus (about 1 1/4 lb), cut diagonally in 2-in. pieces
12 oz fully cooked chicken cut into bite size chucnks
3/4 tsp salt
1 lb whole grain penne pasta
1 cup fresh or frozen green peas
1 medium onion, finely chopped
1 cup shredded carrots
1 can (141/2 oz) diced tomatoes (Drain juice into small bowl and add 1tsp cornstarch to thicken)
1 tbsp Mrs. Dash original seasoning
3/4 cup half-and-half
1/2 cup grated Parmesan cheese

1. Bring a large pot of lightly salted water to boil.

2. Meanwhile heat 2 Tbsp oil in large skillet over medium-high heat. Add asparagus, chicken and 1/4 tsp salt. Cook, stirring often, 5 to 6 minutes until asparagus are crisp-tender. Remove to a plate.

3. Stir pasta into boiling water; cook as package directs, stirring in peas for last 4 minutes of cooking time.

4. Meanwhile add remaining 1 Tbsp oil, the onion and carrots to skillet. Sauté over medium heat 3 minutes or until onion softens. Add tomatoes & juice mixture, seasoning blend and remaining 1/2 tsp salt. Add 1/2 cup cooking water from pasta pot to skillet. Cover and simmer 8 minutes.

5. Drain pasta. Add asparagus mixture and half-and-half to skillet. Simmer 2 minutes or until hot. Return pasta to pot. Add sauce and cheese; toss to mix.

Grilled Salmon

Courtesy of Travis Ransom

Summer time is upon us and for those who love grilling and seafood, I have the perfect recipe in mind for you.

Salmon Fillets
Salt
Pepper
Dill Weed
Lemons
Onions
Aluminum Foil

1. Cut out a piece of aluminum foil big enough to wrap the salmon fillets inside, place the fillets into the aluminum foil.

2. Dice up the onions to a desired length and place them around the fillets sort of like a wall.

3. Sprinkle with a pinch of salt, a pinch of pepper, and a pinch of dill weed.

4. Next squeeze some lemon juice ontop before wrapping the tinfoil around them.

5. Put on top of the grill for about 15 minutes or until the center becomes a light pink color and the salmon should flake when you put a fork into it.

6. Enjoy

Spicy Salsa Mac & Beef

Courtesy of Danielle Hoffman-Puleo

Ingredients:

1lb ground beef
1 can CONDENSED beef broth
1 1/3 cups water
2 cups uncooked medium shell or elbow macaroni
1 can condensed cheddar cheese soup
1 1/4 cup salsa (doesn't matter if it's mild,medium or hot)

1) Brown beef over medium high heat. Drain.

2) Add broth and water. Heat to boil. Stir in macaroni. Reduce heat to medium. Cook 10 minutes or until macaroni is done.

3) Stir in soup and salsa and heat through.

Sundried Tomato Chicken

Courtesy of Faith Utter

I love this recipe and it is super easy to make up in a pinch! A total favorite in my house!

• Chicken ( You can either have it whole or sliced..really does matter, however it works for your family)
  
• Sundried Tomato Dressing
• Feta Cheese
• One tomato diced
  

This pretty much explains it's self. Let the chicken marinade in the dressing for as long as you'd like. I've done it where I just coat it and put it in the oven 5 minutes later, still tastes great.

Cook the chicken until it is done, top with feta and tomato. (Feta and tomato are supposed to be cold)

This is served with brown rice and a veggie.

*Note* You can even BBQ the chicken with this dressing it is wonderful! A great summer-time meal!

My Mom's Pot Roast

Courtesy of Catherine Wiltsey (my Mom!)

You'll need what ever type of roast you usually use for a pot roast. My Mom always used a rump roast, but I'm finding that when it's going into a crock pot that the type of meat doesn't matter as much.

For the first part I do actually use my cast iron pot and a little bit of olive oil to sear all the sides of the roast. My Mom just left her pot roast to cook in the cast iron pot. I've just transferred everything to the crock pot.

Spray the inside of your crock pot with non-stick spray and put the roast in with the fat side up.

Ingredients:

3 to 4 heaping teaspoons of beef bullion
2 tsp onion powder
1 tsp garlic powder
1/2 tsp oregano
1 tsp basil
1 tbsp parsley
6 peppercorns
3 bay leaves

Pour all these ingredients over the top of the pot roast. You don't really need to do this, but that's the way I've always done it.

With most of the dry ingredients on top of the roast pour 1/3 cup of white vinegar over the top. The pour 3 to 4 cups of water over the top of that. There will probably still be a tiny bit of spices or bullion on the roast but that's okay.

Cook on low for 8 to 10 hours. When it's done, remove from crock pot and let it sit while you do the gravy.

Use a slotted spoon (small holes) to strain out the peppercorns and bay leaves and transfer about 3 cups of stock to a medium sized pot. Turn the heat to medium-high and bring it to a boil. Take about 3 to 4 heaping teaspoons (actual spoons not measuring spoons) of corn starch and mix with about 1 1/2 cups of water. It should kinda look like skim milk.

Once the stock has boiled pour in 1/2 of the cornstarch/water mix. Don't stir right away ... let the stock start to boil again. Use a whisk to stir the gravy and you should start to see it thicken up.

We like our gravy very thick so I add the rest of the cornstarch/water mix and stir using the whisk again.

Slice your pot roast and you're done.

Grilled Mango Cilantro Lime Chicken

Courtesy of Teri Masello

Ok this is a recipe I came up with myself and LOVE! I try not to use any salt but this recipe definitely needs a bit to bring out the flavors even more. You will want to make this a few hours before you are ready.

Ingredients:

8 boneless skinless chicken breasts
1 1/4 cups olive oil
2 cups fresh cilantro
1 1/2 cups fresh Mango
1 tbsp salt
1 tbsp fresh garlic
3 limes
1 tbsp lime zest

First clean the chicken and remove all the excess fat. Poke some holes into the top with a fork. Put in large baking dish.

In a small bowl add olive oil, salt and garlic. Finely chop cilantro (leaves only) and add in. Peel and cut Mango and puree the "Meat" of the fruit, add into the oil mixture. Cut the limes in half and squeeze the juice out into the oil mixture and add in zest. Pour mixture over chicken and cover with plastic wrap. Marinate in the fridge for 2-3 hours. Cook over medium high heat on the grill until juices run clear.

Cupcake Quiches

Courtesy of Melissa Dodge

Ingredients:

8 oz breakfast sausage, no casing and crumbled into small pieces
8 oz mushrooms, sliced
1/4 cup shredded cheese of your choice
about 1 tsp pepper
5 eggs
3 egg whites
1 cup milk (1% works best)
a drizzle of olive oil

preheat oven to 325

grease/spray your nonstick muffin tin

get your large pan nice and hot over medium-high heat. Add the sausage and cook til golden brown. Move sausage to a bowl to cool. Add the oil to the pan then add mushrooms, stirring often til they golden up a bit. Throw the mushrooms in with the sausage and let cool. Stir in the cheese and pepper with the sausage.

Whisk up the eggs, egg whites, and milk in a mid-sized bowl. Divide the egg mixture among the muffin cups

Sprinkle heaping tablespoon of sausage mixture into each cup.

Bake til tops golden (25 minutes).

I let em cool a bit, then flip em out onto a rack to cool quicker.

Oh, and you can use foil muffin cup liners if you don't have a non-stick muffin pan.

Artichoke Pasta Sauce

This is my own varient where I use the slow cooker. It's SO tasty and easy and goes amazing with any kind of pasta.

Ingredients:

3 14oz cans diced tomatoes (with or without basil, oregano, and garlic)
2 14oz cans artichoke hearts drained and quartered
4-6 cloves garlic (minced)
1/2 cup whipping cream
Italian seasonings (basil, oregano, parsley ect) and salt and pepper to taste
a drizzle of olive oil

Add oil and garlic to the slow cooker (on high) and stir until heated. Add two cans of tomatoes (drained), the remaining can (undrained), the artichoke hearts, and the seasonings/ s+p.

Cover and cook on low (6-8 hrs) or high (3-4 hrs).

Stir in whipping cream and let heat through.

While it's heating, cook pasta, then dish up. It goes really well with a little parm on top! :)

Jello "Cheesecake" Pie

Courtesy of Melissa Dodge

I have several "odd" recipes in my head that I've lost the cards for ages ago.

This is one of my favorite desserts that I tweaked to make it simpler and tastier. I've always used Cherry flavored jello/filling... but you could easily change it around.

Ingredients:

2 graham cracker pie crusts
2 c boiling water
2 boxes Jello (Fruit flavor to match the Pie Filling)
1 can pie filling
20 oz can crushed pineapple (with juices)
8 oz cream cheese
1 c sour cream
1 c sugar
1 tsp vanilla

Mix water, jello, pie filling, and pineapple together. Pour into pie crusts and let set a bit. Whip the cream cheese, adding in sour cream, sugar, and vanilla. Spoon and spread on pies.

Let set overnight (or 4-6 hrs) and voila!

There's usually enough left over filling to need a container and too little to make an extra pie.

Sugar Cookies

Courtsey of Kari Vaughn Furnish

Makes 4 dozen teaspoon cookies

Ingredients:

2 3/4 of all-purpose flour
1 teaspoon of baking soda
1/2 teaspoon baking powder
1 cup of butter, softened
1 1/2 cup of white sugar
1 egg
1 or 2 teaspoon of vanilla extract ( i usually do 3 or 4 because i like to taste the vanilla in the cookies.)

Directions:

Preheat oven to 375 Degrees F now if you don't put cookie mixture in refrigerator for a little while.

In a small bowl, stir together flour baking soda, and baking powder. Set aside.

In a large bowl, cream together the butter and sugar until smooth. Beat in egg and vanilla.

Gradually blend in the dry ingredients.

(This is a step I added because it helps you with the next step if you want them to look good and to add stuff to them while they are cooking.) Cover the bowl and put in the fridge until the mixture is it firm and not smooth.

Roll rounded teaspoonfuls of dough into balls and place onto un-greased cookies sheets or parchment paper covered cookies sheets. I like the covered parchment paper cookie sheets - easier to get off and not mess up the cookies. I push my cookies down out with the balls with my palm and i put sugar on top of them to get more of a sugar taste.

Bake 8-10 minutes but my oven takes 10-15 minutes in the preheated oven really don't take out until the cookies are golden brown because if they are not golden they are not cooked fully. But that might be my oven though.

Let stand on cookie sheet for 2 minutes before removing to cool on wire racks or a plate. I have waited and let them stay on the cookie sheet when on parchment paper and it is still easy to get them off.

Artichoke Pasta Sauce

Courtesy of Melissa Dodge

This is my own variant where I use the slow cooker. It's SO tasty and easy and goes amazing with any kind of pasta.

Ingredients:

3 14oz cans diced tomatoes (with or without basil, oregano, and garlic)
2 14oz cans artichoke hearts drained and quartered
4-6 cloves garlic (minced)
1/2 cup whipping cream
Italian seasonings (basil, oregano, parsley ect) and salt and pepper to taste
a drizzle of olive oil

Directions:

Add oil and garlic to the slow cooker (on high) and stir until heated. Add two cans of tomatoes (drained), the remaining can (undrained), the artichoke hearts, and the seasonings/ s+p.

Cover and cook on low (6-8 hrs) or high (3-4 hrs).

Stir in whipping cream and let heat through.

While it's heating, cook pasta, then dish up. It goes really well with a little parm on top! :)

Grilled Mango Cilantro Lime Chicken

(or Margarita Chicken)
Courtesy of Teri Maselo

Ok this is a recipe I came up with myself and LOVE! I try not to use any salt but this recipe definitely needs a bit to bring out the flavors even more. You will want to make this a few hours before you are ready.

Ingredients:

8 boneless skinless chicken breasts
1 1/4 cups olive oil
2 cups fresh cilantro
1 1/2 cups fresh Mango
1 tbsp salt
1 tbsp fresh garlic
3 limes
1 tbsp lime zest

Directions:

First clean the chicken and remove all the excess fat. Poke some holes into the top with a fork. Put in large baking dish.

In a small bowl add olive oil, salt and garlic. Finely chop cilantro (leaves only) and add in. Peel and cut Mango and puree the "Meat" of the fruit, add into the oil mixture. Cut the limes in half and squeeze the juice out into the oil mixture and add in zest. Pour mixture over chicken and cover with plastic wrap. Marinate in the fridge for 2-3 hours. Cook over medium high heat on the grill until juices run clear :)

Pasta Sauce

Ingredients:

Sweet (or what ever kind) sausage (if desired)
Meatballs (if desired)

3 cans tomato puree
1 1/2 cans water

1/2 cup sugar, level
1 1/2 tbsp garlic powder, rounded
1 tsp oregano, rounded
1 tbsp parsley, rounded
1 1/2 tbsp onion powder, rounded
1 tsp sweet basil, rounded
1 tsp salt, level
4 tbsp Parmesan cheese, rounded
4 large bay leaves

Directions:

Empty the 3 cans of tomato puree into a large stock pot. Use 1 can to add an additional 1 1/2 cans of water. Bring to a boil.

While you wait for the sauce to boil add all DRY ingredients EXCEPT SUGAR!! Stir with wooden spoon to combine all dry ingredients.

Once sauce comes to a rolling boil add sugar and stir well.

Cut up cook and add sausage at this point if desired.

Turn down heat to LOW and simmer for 3 to 4 hours. Put the pot lid on at an angle so steam can escape. Sauce will cook down and thicken.

Makes A LOT of sauce. We've never measured how much. We have a family of 7 and this sauce can see us through at least 4 meals. We eat a lot of pasta :)

After sauce is done cooking, let it cool down with the lid on. Place in refrigerator for up to 10 days. After 10 days it starts to turn acidic and isn't good any more. Can be frozen for up to 3 months.

Aunt Linda's Easy Chili

Ingredients:

1 1/2 lbs lean ground beef (80/20 works well)
2 cans red kidney beans, drained
2 jars 32 oz each marinara sauce (or 8 cups of your own sauce)
1 medium onion, chopped
4 cloves garlic, minced (4 tsp prepared minced garlic)
4 tsp chili powder, level (or more depending on taste)

Directions:

Cook ground beef until almost all pink is gone. Use edge of spatula to chop finely during cooking.

Add garlic and onions and cook for another 1 to 2 minutes. Drain on paper towels and then add to large stock pot.

Add kidney beans, sauce and mix well. Bring to a boil. Reduce to low heat and add chili powder. Mix well and cook on low for 2 to 3 hours. Try to stir every 15 to 20 minutes. Don't let the bottom burn.

Serves 6

Variation:

Use 1/2 lb ground beef, 1/2 lb ground pork and 1/2 lb ground turkey to replace ALL ground beef.

Potato Soup

Ingredients:

1/4 cup (1/2 stick) butter or margarine
1/4 cup chopped onion
1/4 cup flour
1 can 14.5 oz chicken broth
1 can 12 oz evaporated milk
2 large or 3 medium baking potatoes, cooked
Cooked and crumbled bacon
Shredded cheddar cheese
Green onion (optional)

Directions:

Melt butter in a large saucepan over a medium heat. Add onion. Cook, stirring occasionally for 1 to 2 minutes until onion is tender. Stir in flour. Gradually stir in broth and evaporated milk.

Scoop pulp from 1 potato and mash (save skin). Add mashed pulp to broth mixture. Cook over medium heat, stirring occasionally until mixture comes just to a boil.

Dice saved skin and the other potatoes and add to soup. Heat through. Season with salt and pepper.

Top each serving with bacon, cheese and green onions if desired.

Makes 4 servings.

Pesto Sauce

Ingredients:

2 cups fresh or 1 cup dried basil
1/2 cup Parmesan cheese
1/2 cup olive oil
1/2 cup toasted nuts (pine, walnut or almond)
1 1/2 tsp minced garlic
Salt & pepper to taste

Directions:

I use a very small 2 cup food processor to make this.

Put the toasted nuts in the food processor and process until finely ground. Add the basil, Parmesan cheese and garlic and process again until the basil is ground down. Slowly add the oil and process until a thick paste forms. If the pesto feels like it needs a little more oil add at 1 tbsp at a time until it is the consistency you like.

Store in a jar in the refrigerator for up to 2 weeks.

Chicken & Bow Tie Pasta

Ingredients:

1 1/2 boxes bow tie pasta, cooked
5 chicken breasts, cut into small pieces & cooked
2 8 oz pkgs cream cheese, softened
1/3 cup milk
1/4 cup Parmesan cheese
3 tsp Pesto Sauce (heaping)
1/2 tsp pepper
1 tsp salt
1/4 to 1/2 cup bread crumbs

Directions:

Preheat oven to 350.

Mix milk and cream cheese until well blended. Add Parmesan cheese & Pesto Sauce, blending well. Add salt & pepper and blend well.

Put cooked chicken and bow tie pasta in a very large bowl or a stock pot. Add cream cheese mixture and blend well. Add bread crumbs a little at a time and mix in until the consistency is to your taste. Everything should still be a little bit "wet".

Spray a large baking pan with non-stick cooking spray. Pour chicken & pasta into baking dish. Sprinkle bread crumbs and Parmesan cheese on top.

Bake, uncovered on middle rack at 350 for 1/2 hour to 45 minutes.

Feeds 6 to 7

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Chocolate Mousse

Ingredients:

1 cup (6 oz) semi-sweet chocolate chips
3 tbsp butter cut into pieces
2 tsp instant coffee (if you like the coffee taste)
1 tbsp hot water
2 tsp vanilla extract
1/2 cup whipping cream


Directions:

Microwave semi-sweet chips and butter in a medium bowl on High for 1 minute. Stir. Not all of the chips will be completely melted. If you need to you can continue to microwave at 10 to 15 second intervals until all chips are melted.

**If you are doing the coffee option: Dissolve the instant coffee in the 1 tbsp water and stir into the chocolate.

***If you aren't using the coffee you can go on to the next step.

Stir in the vanilla extract and then let the mixture cool to room temperature.

Whip cream in a mixer bowl on high speed until stiff peaks form. Fold gently into the chocolate mixture. Spoon into tall glasses or leave in bowl. Refrigerate until set.

Makes 2 servings.

Eggplant Wraps

**Makes enough for 2 wraps.

Dressing:

• 1/2 cup mayo
• 1 heaping tbsp minced garlic
• 1 tbsp lemon juice
• 1 1/2 tsp basil
• 1 tsp thyme
• 1 tsp rosemary
• 1 tsp parsley
• 1/2 tsp sage
• 1/2 tsp oregano

Mix dressing ingredients and chill to combine flavors.

Ingredients:

24 thin slices eggplant cut approximately 1 inch x 3 inches
4 thin slices tomato
1/4 cup very thin slices red bell pepper
1/4 cup very thin slices yellow onion
Crumbled feta cheese
2 10 inch wraps
Enough lettuce for your taste
Salt to taste
Pepper

Directions:

Following ingredients will be BROILED!! Put the oven rack in the very top position.

Use a large baking pan and cover with foil. Lightly oil the foil with olive oil. Place the slices of eggplant on the foil and lightly salt, then pepper. Broil for 2 minutes. Remove pan. Turn over eggplant. Salt & pepper again. Broil again for 2 minutes. Eggplant will be limp, but that's ok.Remove eggplant from pan and lay out on a plate and place in the refrigerator so it can cool down. Remove foil from pan, put on a new foil sheet and re-oil.

Place slices of tomato, red bell peppers and yellow onions on the oiled foil. Salt & pepper the veggies. Broil for 2 minutes. Remove pan. Turn over veggies. Salt & pepper again. Broil again for 2 minutes.

Remove veggies from pan and lay out on a plate and refrigerate until cool. (Much easier to work with when everything is cooled off.)

PUT IT ALL TOGETHER:

Take 1/2 of the dressing (or use enough for your taste) and spread down the middle third of the wraps. On the bottom third of the wraps place the lettuce and press down. Take 12 slices of the eggplant and place on each wrap. Take 1/2 of the red bell pepper and yellow onion and place on top of the eggplant on each wrap. Top off with feta cheese.

Fold left and right sides in. Working from the bottom and holding the sides in roll the wrap up. Wrap in foil and refrigerate until ready to eat.

****************

As of 27 May 2011: I made this for my hubby's lunch for today. He totally loved it!! This man is very picky about his food so I know this is a hit.

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Poultry Stuffing

**This is the recipe that my Mom has used for over 40 years. Tastes great every time!!

***This recipe makes enough to stuff a 20 to 22 pound bird.

Ingredients:

3/4 cup minced onion
1 cup butter (4 sticks) (real salted butter is best), really really soft
1 1/2 cups chopped celery
9 cups bread cubes
2 tsp salt
1 1/2 tsp sage
1 tsp thyme
1/2 tsp pepper

We added 1/2 roll cooked Jimmy Dean Original Sausage for a little spice.

Directions:

This makes A LOT!! Use your largest bowl or a big stock pot. You're going to mix this with your hands.

Put all the ingredients into the bowl/stock pot. Add the softened butter and use your hands to mix it all together. Make sure that EVERYTHING is coated with butter.

If you have leftover stuffing after you stuff your bird put remaining stuffing in a casserole dish and refrigerate until about an hour before your turkey is done. Cook leftover stuffing for 1 hour at the current oven temp.

Herbed Roasted Potatoes

Ingredients:

6 lg potatoes, quartered & thin sliced
1/2 cup olive oil
1 cup butter
4 tbsp garlic, minced
1/2 tsp pepper
1 tsp onion powder
1 tsp salt
1 tsp parsley
1 tsp oregano
1 tsp basil
1 tsp thyme
1 tsp paprika
2 tbsp Parmesan cheese (heaping)

Directions:

Preheat oven to 425.

Melt butter in oil in pan over medium high heat. Add minced garlic and saute, but don't let the garlic brown. Add potatoes and stir until they start to brown.

Add spices and mix well with potatoes until they are well coated. Turn off heat and add Parmesan cheese and mix well.

Transfer potatoes to a baking pan and cook at 425 for 30 minutes. After 30 minutes, stir and cook again for 30 minutes.

Serves 7 to 8.