Jerk Chicken Salad

(Picture Pending)
This is so easy and DELICIOUS!  It's a regular for our dinner swap.  And all the kids love it!

Carribean Jerk Marinade (I like the Safeway brand)
1 lb Chicken tenders or thighs (b/s)
1 medium pineapple, chopped (canned is good but fresh is better!)
1 red bell pepper, chopped
3 green onions, sliced
2 heads romaine lettuce, torn in bite sizes
1 can black beans, rinsed & drained
6 slices bacon, cooked & crumbled

Marinade chicken 1-2 hrs.  Season with some salt and pepper.  Grill and shred.  Combine all ingrediants in a big bowl.  Mix dressing in a smaller bowl and serve!  (You can put the dressing on before hand or leave it off for those people or kids who prefer ranch.)

Dressing:
2 limes, juiced
1/3 c. mayonnaise
2 Tbls. pineapple/apricot perserves

Hope you love it too!  Michele

::Summer Squash & Chicken::

Have TONS of squash & need a new recipe?  That's what this one's for! 
P.S.  I'm not a photographer, so just be grateful you have a picture & don't judge me! :)

2 Summer Squash, sliced

3 chicken breast, thinly sliced

1 Tbls. oil

1 can chopped tomatoes

oregano

cumin

salt

pepper

garlic powder

whatever other seasonings happen to be your favorite!

cheese

I made this up, so just season to taste.  The more the better, right? 

Saute chicken in oil until no longer pink.  Add canned tomatos, squash, and seasonings.  Simmer 10-15 minutes, until squash is tender.  Sprinkle top with cheese.  Serve over rice.  Pretty easy and pretty tasty!
Yields: 4 servings

Michele

Homemade Pizza

So, this is the second time I've made this for dinner this week.  It was a huge hit Wednesday and requested again for tonight.  It's pretty easy, just with all dough things, rising takes sometime (unless you like thin crust!) 

You can do three pizzas, 2 pizzas and breadsticks, or 1/2 the recipe for one pizza and 6 breadsticks.  Be creative with the toppings, we used hamburger, olives, onion, and bell pepper on this one. 

Something fun we like to do is divide the dough into enough small balls for everyone to have their own pizza.  Then everyone "decorates" their own.  The kids love that!

Crust                                              

4 1/2 -5 cups whole wheat flour                                   
2 tsp. salt                                                                     
5 tsp. yeast                                                                   
6 tbsp. olive oil                                                             
2 cups very warm water                                                
5 tps. gluten (optional -                                                
   helps the w.w. flour to rise better)
                           
For the dough:  Mix four cups of flour and all the rest of the ingredients in your mixer.  Add enough flour so that the dough pulls away from bowl.  Mix on high 3 minutes.  Let rest for 20 minutes.  Divide into three balls and roll onto pizza pans or cookie sheets.  For thick crust, let rise another 30-60 minutes.  For thin crust, let rise 10 minutes. 

Use one pan for breadsticks.  Cut  that dough into 12  rectangles with pizza slicer.   brush with a mixture of melted butter, garlic salt, & italian seasonings.  Let rise 30-45 minutes. 

Preheat oven to 350 degrees.  Partially bake pizzas for 15 minutes each.  (Do them first, then cook the breadsticks.)  Bake the breadsticks for 20 minutes (while you put the toppings on the pizza.)  Brush the breadsticks with more butter when they're done.

After partially baking pizzas, spoon desired amount of sauce on, leaving a 1-inch crust on edges.  Sprinkle on cheese and other desired toppings.  Bake for another 20 minutes.   Yum!

Toppings
Spaghetti Sauce
Cheese
Hamburger, cooked
Sausage, cooked
Pepperoni
Mushrooms
Olives
Onions
Bell Peppers
Tomatos
Broccoli
Anchovies
Or whatever you want or have!

Michele

Honey Mustard Chicken for a crowd

8 Boneless skinless chicken breasts

1 stick butter

1/2 cup honey

1/4 cup dijon mustard

1 tsp curry powder

1/2 tsp salt

chop chicken into bite sized pieces or strips. Place in a large shallow baking pan. In a medium saucepan, melt butter; stir in remaining ingredients and heat through. Brush glaze over chicken. Bake at 350 for 1 hour and 15 mins or until chicken is golden brown. Baste with glaze frequently while baking. Serve over white rice. Use the extra glaze in the bottom of pan to flavor your rice.

*I used 3 B/S chicken breasts and made 1 batch of rice and it was the right amount so for the 8 breasts I would probably triple the rice. My batch served 4.

Stephanie

Dinner in a Pumpkin

That picture looks kinda gross, but it's hamburger, mushrooms, soup, etc. and it's REALLY GOOD! I had my family come help us eat it (because I had a really big pumpkin & I doubled the recipe), and they really liked it too.

So, I thought that this would be really hard, but it only took 30 minutes to prep. It does take a long time to cook, but that gives you plenty of time to wash the dishes & set the table! It's a fun once-a-year meal. It really makes it feel like fall!
1 sm. - med. pumpkin
2Tbls. vegetable oil
2 Tbls. oil
1 onion, chopped
1 1/2-2 lbs. ground beef
1 (4 oz.) can sliced mushrooms, drained (I used fresh)
1 can cream of chicken soup
1 (8 oz.) can sliced water chestnuts, drained
1 1/2 c. cooked rice
Start rice first. While that is cooking, cut off top of pumpkin & thoroughly clean out seeds & pulp. Preheat oven to 350 degrees. In a large skillet, saute onions in oil until tender. Add meat & brown. Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, & soup. Simmer 3 minutes, stirring occasionally. Add cooked rice & water chestnuts. Spoon mixture into the cleaned pumpkin shell. Replace pumpkin top adn wrap foil around stem so it won't burn. Place the entire pumpkin on a cookie sheet. Bake 1 1/2 -2 hours or until inside meat of the pumpkin is tender. Put pumpkin on a plate. Remove pumpkin lid & serve meat. For your vegetable scoop out cooked pumpkin, add some butter, salt & pepper, and serve!

Michele

Orange Cashew Chicken

If you need something that's not Spanish this is a good change and it's pretty quick! The rice takes the longest. Start it first, then while it's cooking do the chicken!

Orange Cashew Chicken

4 servings

1 lb. bonesless, skinless chicken, cut into 1" cubes

2 med. carrots, sliced

2 Tbls. oil

1/2 c. chopped celery

1/4 tsp. ground ginger

1/4 c. honey

1/4 - 1/2 c. salted cashews

2 Tbs. cornstarch

3/4 c. orange juice (can be fresh or from concentrate)

3 Tbs. soy sauce

hot cooked rice

In a large skillet stir fry chicken, carrots, and celery in oil for 8-10 mins. (until juice runs clear.) Reduce heat. Stir in honey until melted all over. In a jar, combine cornstarch, ginger, orange juice & soy sauce. Put lid on tight and shake well. Add to chicken mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cashews. Serve over rice. Yummy!

Michele

Pies!

Tis the season for pies, right? Here's two we've done this week!

Praline Pumpkin Pie

Pastry for pie crust (below - 1/2 the recipe for 1 pie)

2 large eggs

1/2 c. sugar

1 tsp. cinnamon

1/2 tsp. salt

1/2 tsp. ginger

1/8 tsp. cloves

1 can (16 ounces) pumpkin

1 can (12 ounces) evaporated milk

Whipped cream if desired

1/3 c. brown sugar

1/3 c. chopped pecans

1 tbls. butter, softened

1. Heat oven to 425 degrees. Make pastry. Pat in pie pan. Cover edge of pie crust with foil. Partially bake for 10 minutes. Remove foil (save foil) and bake 2 more minutes.

2. Beat eggs slightly. Beat in remaining ingredients except cream.

3. Cover edge of pie crust with foil again. (Remove foil for last 15 mins. of baking.) Pour filling into pan.

4. Bake 15 minutes. Reduce oven temperature to 350 degrees. Bake 35 minutes longer. Mix brown sugar, pecans, & butter. Sprinkle over pie. Bake 10 minutes longer or until knife comes out clean. Cool on rack 2 hours. Serve with cream.

Michele

Chicken Pot Pie

1 pkg. (10 ounces) frozen peas & carrots

2 potatos cooked & chopped

1/3 c. butter

1/3 c. flour

1/3 c. chopped onion

1 tsp. salt

1/2 tsp. pepper

1 tsp. cumin

1/2 tsp. garlic powder

1 tsp. oregano

1 can (14 oz.) chicken broth

2/3 c. milk

2 1/2 c. -3 c. chicken or turkey cooked & chopped

Pastry for two 9-in. pie crust (recipe to follow)

1. Melt butter in saucepan over medium heat. Stir in flour, onion, and seasonings. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth & milk. Heat to boiling, stirring constantly. Boil & stir 1 minute. Stir in chicken & veggies. Remove from heat.

2. Heat oven to 425 degrees.

3. Make pastry. Roll two-thirds of the pastry into 9 in. circle. Ease into ungreased pan. Pour chicken mixture into pasty-lined pan.

4. Roll remaining pasty into circle. Cut out designs with 1 inch cookie cutter. Place over chicken mixture. Arrange cutouts on pastry. Turn edges under and flute.

5. Bake about 35 minutes until golden brown.

Michele

Two-Crust Pie Pastry

2 c. flour

1 tsp. salt

2/3 c. + 2 tbls. shortening or softened butter

4-5 tbls. cold water

1. Mix flour & salt in medium bowl. Cut in shortening, using tow knives or a pastry cutter, until particles are sixe of small peas. Sprinkle with cold water until all flour is moistened & pastry almost leaves side of bowl. (1-2 tsp. of water can be added if needed.)

2. Gather pastry into a ball. Divide dough in half. Shape into flattened round on slightly floured surface. Can be wrapped in plastic wrap and refigerated for 1/2 an hour to firm it up if desired.

3. Roll pastry on lightly floured surface, using floured rolling pin, into circle 2 in. larger than upside-down pie plate. Fold pastry into fourths & place in pie plate. Unfold and press firmly against the bottom & side (do not strecth).

4. Bake as directed by instructions of pie recipe!

Michele Peterson

::{Broccoli and Cheese Soup AND Quick Rolls}::

::{BROCCOLI AND CHEESE SOUP}::

The pictures really don't do this soup justice! It was fabulous and I have to put in a disclaimer: Get a small bowl the first time around so you won't feel like such a pig when you load up your second bowl! Even CLINT had seconds on this {and those of you who have ever eaten with him know that he is A: a picky eater and B: eats like a bird so I was very impressed!} :0)

4 c water

2 c diced potatoes

20 oz frozen chopped broccoli {or thereabouts}

3 chicken bouillon cubes

1/2 c diced onion {again, I prefer the taste and convenience of dried minced onions. I used about 1 1/2 Tbs}

2 cans cream of chicken soup

1 lb cubed Velveeta cheese

Ok, mix first 5 ingredients together and simmer for about 30 minutes or until broccoli is tender. Stir often. Add cream of chicken soup and Velveeta and simmer for another 15 minutes. Keep stirring often to prevent scalding. If you want to {I didn't} you can add a head of chopped cauliflower. If the soup ends up too thick, add another cup of water and one more bouillon cube.

::{QUICK ROLLS}::

3 1/4 - 3 3/4 c flour

1 pkg quick rise yeast

1 c milk

1/4 c sugar

1/3 c butter

3/4 tsp salt

1 beaten egg

Ok, stir together 1 1/4 c flour and the yeast. In a small sauce pan, heat and stir milk, sugar, butter and salt until WARM and butter just starts to melt. Add to flour mixture along with egg. Beat with mixer on low for 30 sec, scraping sides of bowl constantly. Beat on high 3 min. Add remaining flour, and only mix until combined.

Turn dough onto floured surface and knead into a smooth, elastic dough {a few minutes, be careful not to over-knead!}. Divide dough in half, cover and let rest for 10 minutes. Meanwhile, lightly grease pan{s}. You can put them in a glass dish for traditional rolls, but I prefer to make Cloverleaf Rolls.

For traditional rolls, divide dough into 20 - 24 balls, pulling edges under to make a smooth top and place in prepared pan.

For Cloverleafs, divide dough into 36 balls, pulling the edges under to make a smooth top and place 3 per greased muffin cup. {Obviously you will be using a muffin pan} :0)

Cover and let rise until double in size, about 30 minutes. I like to let mine rise on top of the stove cuz it's nice and warm.

Bake for 15 - 18 minutes or until rolls sound hollow when lightly tapped. Cool on wire rack.

::If you want a glossy, crisp top crust, brush with milk or a beaten egg before baking. If you want a soft, shiny crust, brush the baked rolls with butter when you take them out of the oven::

Tiffany

::{The Best Chili at the Fall Fest}::

This is the only picture I have of my chili, sorry ladies! {Ok, so maybe I'm a little proud that my food actually won an award!} :0)

1 lb lean ground beef

1/2 cup onion {I prefer to use dried minced onion and just shake a bunch in there!}

1 envelope taco seasoning

1 envelope ranch seasoning

1 - 4oz can chopped green chili - undrained

3 - 14oz cans petite cut tomatoes, undrained

1 - 16oz can kidney beans, undrained

2 - 15oz cans pinto beans, undrained {or 1 Qt for those who can their own}

1 - 16oz can black beans, undrained

1 1/2 cups water {or 1 can full}

Ok, in a large pot, brown beef and onion. Drain fat. Add taco seasoning and mix well. Add all other ingredients and mix well. Bring to a gentle boil, stirring often. Reduce heat and simmer for 1 1/2 - 2 hours, stirring occasionally and adding a little more water if needed.

Top with cheese, green onions {yum!}, corn chips, sour cream, avacado, etc.

Tiffany

White Chili

This is a favorite winter recipe, and it's really easy!

For a quick meal, use canned chicken.

1 lb. Boneless, Skinless, Chicken Breasts
2 cans Great Northern Beans (rinsed & drained)
2 can s chopped green chilies
1/2 can Chicken Broth
1 tsp. Cumin
1/2 tsp. Pepper
1 1/2 tsp. Garlic Powder
1 tsp. Salt
1 tsp. Oregano
1/2 tsp. Red Pepper
1 Tbls. Vegetable Oil
1 Medium Onion chopped
1 C. Sour Cream

Saute chicken in oil and garlic powder until no longer pink. (Or you can boil the chicken.) Chop or shred chicken. Put in crock pot and add the rest of ingredients, except the sour cream. Cook until chicken is tender (a couple of hours).
If you boiled the chicken you can put all ingredients in a pot and just heat it all together. But it does taste better if you letter all the flavors blend for a couple of hours.
Add sour cream just before serving. Serve with warm tortillas or chips!

Michele Peterson

Italian Vegetable Custard

Warning: This is not for those husbands who

have to have meat with every meal!!!
I found this recipe because, well,

I have lots of eggs and need to use them!

We ate this for dinner, but it would be

really good for breakfast too.

I added a little more seasoning, partly because I thought it would need it & partly because the lid fell off when I was pouring the basil! I also added a little more parmesan cheese,

just because I like it.

What you need:

4 EGGS
1/2 cup all-purpose flour
2 cups coarsely shredded yellow summer squash
1 cup coarsely shredded zucchini
1 can (2.25 oz.) sliced ripe olives, drained, DIVIDED
2 Tbsp. grated Parmesan cheese
1 tsp. dried basil leaves
1/2 tsp. garlic salt
6 very thin tomato slices
1 small onion, thinly sliced, separated into rings
1/2 cup shredded Monterey Jack cheese (2 oz.)

Here's How:

1. HEAT oven to 450°F. BEAT eggs and flour in medium bowl until smooth. ADD yellow squash, zucchini and 1/4 cup olives; mix well. SPREAD in greased 8-inch square baking pan.
2. BAKE in center of 450°F oven just until custard is set, about 10 minutes.
3. MIX Parmesan cheese, basil and garlic salt; sprinkle over custard. TOP evenly with tomato, remaining olives, onion and Jack cheese. BAKE until cheese is melted, about 4 minutes.

Hope I inspired you to do something different

for dinner (or breakfast)! Michele