Kielbasa and Apple Hash

Original recipe:

4 medium size potatoes
1/2 pre-cooked Kielbasa (14oz package)
2-3 tablespoons butter
Salt & Pepper
Garlic powder

1-2 apples, chopped (I used Honeycrisp)
1/2 tsp cinnamon
1-2 tbsp lime juice
1/4 cup water

1.) Shred potatoes (skin on) with a food processor. Squeeze out excess liquid from potatoes using a potato ricer or paper towel, so the potatoes don't change color.

2.) In a large skillet, melt butter over medium heat.

3.) Add a thin layer of potatoes to the skillet and cook on one side until golden brown - 3-5 minutes. Season with salt, pepper, and garlic powder.

4.) When bottom side is golden brown, turn over and cook until both sides are golden brown. Repeat until all hashbrowns are cooked, then set aside in a large bowl.

5.) Slice kielbasa thinly and cook over medium heat until they are slightly browned on both sides. Turn frequently to prevent burning. Add to hashbrowns when done cooking.

6.) Add lime juice, water, apples, and cinnamon to skillet; mix well. Cook 1-2 minutes over low to medium heat until liquid has reduced and apples have softened slightly.

7.) Add apples to hashbrown mixture and toss.

Serves 6.

Spaghetti Squash with Red Onion

Original recipe:

1/2 chopped red onion (I thought about also using chopped mushrooms or asparagus)
1 small spaghetti squash
4 diced garlic cloves
1 tsp cayenne pepper
1/2 tsp salt
1/2 tsp pepper
2 tbsp olive oil
1/3 cup shredded Parmesan cheese
Fresh or dried chopped basil

1.) Pierce spaghetti squash with a sharp knife several times before cooking.

2.) Bake squash, whole, in a baking dish at 375 degrees for 60 minutes.

3.) Once squash has cooked, set aside to cool.

4.) Heat olive oil in a large skillet. Once the oil is hot, saute onion and garlic.

5.) Slice squash in half (width-wise) and scoop out seeds and pulp.

6.) With a fork, scrape out squash into a bowl.

7.) Add to the skillet: squash, cayenne pepper, salt, pepper, and Parmesan cheese.

8.) Stir until mixed thoroughly. Top with basil.

Sweet Quinoa Salad with Roasted Corn and Balsamic Vinaigrette

Original recipe:

1 1/2 cup Quinoa, rinsed
1 Red Pepper
1/2 Red Onion
2 Nectarines
1/3 cup Cilantro, thoroughly chopped
4 ears Corn on the Cob, shucked and cleaned

1/4 cup Balsamic Vinegar
3/4 cup Extra Virgin Olive Oil
1/2 tsp Salt
1/2 tsp Pepper
2 tbsp Brown Sugar
2-3 large Garlic cloves

1.) Prepare quinoa as directed on the package - usually 1 cup quinoa to 1 1/4 cup boiling water. Cover and simmer for 12-15 minutes. Turn off heat and let sit for 5 minutes, then fluff.

2.) Grill corn over low/medium heat, turning every 10 minutes until kernels are golden.

3.) Chop red pepper, onion, and nectarine into small, bite size pieces. Add to a large bowl.

4.) Cut corn off the cob once cool enough to handle.

5.) Add corn, quinoa, and cilantro to the bowl. Mix well.

6.) Vinaigrette: In a food processor (or tall bowl with a whisk) combine, vinegar, oil, salt, pepper, brown sugar, and garlic until sugar is dissolved. If using a whisk, mince garlic before mixing.

7.) Pour desired amount of vinaigrette over quinoa salad. Mix well.

8.) Refrigerate until ready to serve. Mix salad prior to serving to ensure the dressing is well distributed.

Tuna Macaroni Salad

A variation of my mom's recipe:

8oz macaroni noodles (I used Pipette noodles here)
1/3 cup - 1/2 cup mayonnaise
3 stalks of celery (chopped)
8-12oz frozen peas
1/2 tsp garlic powder
2 tbsp lime juice
Salt & pepper
2 (5oz) cans of Chunk Tuna in water
1/4 onion (chopped)
Parsley

1.) Cook noodles as desired. Drain and set aside to cool.

2.) Mix mayonnaise, garlic powder, and lime juice in a large bowl.

3.) Add to the bowl - peas, tuna, onion, celery, and noodles. Mix well.

4.) Add salt, pepper, & parsley to taste. Refrigerate until ready to serve.

Strawberry Bruschetta

1 French Baguette, sliced
2 tbsp honey
2 tbsp balsamic vinegar
1/4 tsp vanilla extract
2 tbsp packed brown sugar
1 16oz container Ricotta cheese
1-2 lbs strawberries - sliced
Fresh basil - cut chiffonade style

1.) Mix vinegar, vanilla, and brown sugar until sugar has dissolved.

2.) Mix in sliced strawberries. Chill for 1 hour, mixing 1-2 times.

3.) Meanwhile, mix honey into Ricotta cheese.

4.) When the strawberries have finished, spread 1-2 tbsp of Ricotta mixture on each slice of bread.

5.)  Arrange strawberries on top of the Ricotta, then top with basil.

6.) Add strawberry juices, if desired.

(here is the Bruschetta without strawberry juices on top)

Piquant Roasted Poblano Salsa

From chilipeppermadness.com:

1 pound poblano peppers, stemmed and seeded
1.5 pounds tomatoes, halved (I used Roma tomatoes)
2 ears of corn
1 large red onion, cut in half
1 bunch cilantro, chopped
1 tsp cumin
1 tsp red chili powder
2 tbsp olive oil
Salt and pepper to taste

1.) Preheat oven to 350F.

2.) Set tomatoes and peppers skin side down on a baking sheet. Also add corn and 1/2 red onion. Cook for 30 minutes, checking once or twice.

3.) When finished, remove and let cool. Remove skins from tomatoes and peppers.

4.) Chop tomatoes, peppers, and cooked onion, and cut off corn from cob. Add to a large mixing bowl.

5.) Chop other 1/2 of (raw) onion. Add onion, cilantro, cumin, chili powder, olive oil, and salt & pepper to mixing bowl. Mix well.

6.) Take 1/2 of mixture and blend in a food processor until smooth. Return to the bowl and mix well.

7.) Serve immediately with salted tortilla chips, or cover and refrigerate overnight for flavors to combine.

Serves 6 with 105 calories per serving.

Stuffed Zucchini

From kayotic.nl:

1 tbsp sour cream (I used low fat plain yogurt)
1/4 - 1/2 tsp salt
1/4 tsp curry powder
1/2 tomato (I used a Roma tomato)
1 tsp thyme
2 zucchinis
1/2 - 1 small onion
1 tbsp butter
4 tsp aged cheese (I used Parmesan)
4 pieces of bacon or Canadian bacon (optional)
Pepper to taste
Chopped parsely

1.) Preheat oven to 400F.

2.) Wash zucchini well and cut in half, lengthwise. Spoon out the meat of the zucchini until you end up with boat-like shells.

3.) Chop zucchini pulp, tomato, and small onion.

4.) Sautee onion with 1 tbsp butter until a little browned. Add curry powder and cook for 30 seconds - no longer. When finished, add sauteed onions into a large mixing bowl.

5.) Meanwhile, cook bacon until crispy - if desired. Drain on paper towel and crumble when finished.

6.) To the large mixing bowl, add thyme, salt, sour cream, pinch of pepper, chopped zucchini, chopped tomato, and bacon crumbles. Mix well.

7.) Butter or spray cooking spray on a baking dish. Fill zucchini shells with mixture. Sprinkle with cheese.

8.) Cook in oven for 20-25 minutes. Then, broil for an additional 2-3 minutes until golden brown.

9.) When finished, sprinkle with chopped parsley. Serve immediately.

Serves 2, with 85 calories per serving.

Vanilla-Seared Scallops with Mango, Cherries, and Tomato

From cookplayexplore.com:

1 lb scallops (I used bay scallops in my recipe. Any size will work)
cooking spray
1-2 tbsp unsalted butter
1 vanilla bean or 1 1/2 teaspoons vanilla extract (I used vanilla extract)
1 mango, chopped
1 cup fresh cherries, pitted, and quartered
1 yellow or orange tomato, chopped
freshly ground pepper
sea salt

1.) Rinse scallops and pat dry. Set on several layers of paper towels and put in refrigerator, uncovered, for 30 minutes to allow scallops to dry.

2.) Combine mango, cherries and tomato in a bowl, then set aside.

3. Spray a non-stick pan with cooking spray, set it over to medium-high heat, and add 1 tbsp butter. Either add vanilla extract or split vanilla bean lengthwise and scrape vanilla seeds into the pan.

4.) Season scallops with salt and pepper and set in a single layer in the pan. Cook more than one batch if needed if scallops do not fit liberally in the pan.

5.) Cook scallops 2-3 minutes, until bottom of each scallop is nicely browned and releases easily from the pan. Turn scallops over and cook another two to three minutes. If needing to cook additional batches, add 2nd tbsp butter to pan and continue cooking scallops.

6.) When scallops are finished cooking, arrange cooked scallops on a platter and top with fruit mixture and remaining butter from pan.

7.) Sprinkle lightly with sea salt and serve immediately.

White Chicken Enchiladas

From Joyful Momma's Kitchen:

6-10 soft taco shells

2 cups cooked, shredded chicken

2 cups shredded Monterey Jack cheese

3 tbsp butter

3 tbsp flour

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced hot green chillies

1 small onion, chopped

1 red pepper, chopped

1 tbsp diced garlic

1/4 tsp pepper

1/4 tsp salt

1. Preheat oven to 350 degrees. Grease a 9x13 pan.

2. Mix chicken, 1 cup cheese, onion, red pepper, garlic, salt, and pepper.  

3. Place 1/2 cup of mixture on a tortilla, then roll. Place tortilla seam down in pan. 

4. In a sauce pan, melt butter, then stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  

5. Stir in sour cream and chilies. Heat on low so sour cream does not curdle. 

6. Pour over enchiladas and top with remaining cheese.

7. Bake uncovered for about 25-30 minutes, until gently bubbling. Then, broil for 3 minutes to brown the cheese.

Antipasto Skewers

From thehungryhousewife.com

1 7-12oz box of uncooked Cheese Tortellini
1 can Medium pitted Black Olives
1 10oz jar Queen Green Olives
1 container of Bel Gioioso fresh mozzarella pearls
1/4 lb thinly sliced salami
1 small container of pepperoni or (1) 7oz pepperoni stick, sliced thin
1 small bottle (less than 16oz) Newman's Own Balsamic Vinaigrette Dressing
1 small package medium size skewers
1 small package of grape tomatoes

1. Cook tortellini as directed on package.

2. While cooking, cut salami slices in half - making it a half circle. Practice folding the slice in half twice - making it a thin triangular shape.

3. Once tortellini is cooked, rinse, and put into a large gallon Ziploc bag. Add salad dressing to the bag. Close bag tightly and shake very well. Marinade for a few hours (I marinated them overnight and they turned out well).

4. When ready to prepare, drain black olives, green olives, and mozzarella pearls.

5. Add to each Skewer a black olive, tomato, pepperoni slice, mozzarella pearl, green olive, folded salami, and tortellini, as desired. Repeat until ingredients are gone.

6. Place finished skewers into an air tight container and pour over left over dressing (from Ziploc bag). Keep skewers tightly closed and refrigerated until ready to serve.

Makes enough for 6-10 people. I made these for my dad's birthday party and they were fantastic!

Sweet and Savory Chex Mix

1 cup honey
1/4 cup vegetable oil
5 cups of rice chex
1/2 - 1 cup oats
1/4 cup butter
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp celery salt
1/4 cup Parmesan cheese
12oz nuts

1. Mix honey and oil. Set aside.

2. In a large bowl, mix rice chex and oats. Pour honey mixture over and mix well.

3. Lightly spray a baking sheet and spread cereal mix evenly. Bake at 300F for 20 minutes, stirring 1-2 times, until golden brown.

4. Meanwhile, melt butter in a medium bowl. Then add garlic powder, oregano, celery salt, and Parmesan cheese. Mix well.

5. Mix in nuts to the butter mixture. On another baking sheet, spread nuts evenly. Bake at 300F for 15-20 minutes, stirring occasionally.

6. Allow nuts to cool when finished. Combine cereal and nuts together in a large bowl. Mix well.

Tip: most of the oats I added ended up sticking to the pan. I suggest sprinkling the oats on top of the cereal when first putting it in the oven, so they don't come off as easy.

Upside Down Banana Pecan French Toast

From Taste of Home:

2 packages wheat pull-apart dinner rolls
1 1/4 cups light brown sugar
1/2 cup butter, melted
1/4 cup corn syrup
4 medium, ripe bananas
1/2 cup pecans, chopped
2 tsp ground cinnamon
6 large eggs
1 1/2 cups half-and-half
1 1/2 tsp pure vanilla extract
Maple syrup
Fresh sliced strawberries

1. Butter the bottom and side of a 13in x 9in baking dish. Slice rolls in half and set aside.

2. Mix sugar, butter, and corn syrup until smooth. Spread mixture into an even layer on the bottom of the baking dish.

3. Slice bananas thinly and place over the brown sugar layer. Scatter pecans over bananas. Place sliced rolls on top. Sprinkle with cinnamon.

4. In a large bowl, mix eggs, half-and-half, and vanilla. Pour over rolls. Cover tightly and refrigerate overnight.

5. When ready to serve, preheat oven to 350F. Bake 45-55 minutes or until rolls are golden.

6. Allow to cool for a few minutes, then run a knife around the edge of the pan to loosen sides. Gently invert pan onto a larger platter to serve.

7. Serve with warm maple syrup and sliced strawberries.

P.F. Chang's Chicken Lettuce Wraps

From food.com:

3 tbsp oil
2 boneless skinless chicken breasts
1 cup water chestnuts, minced
2/3 cup mushrooms, chopped to the size of small peas
3 tbsp chopped onions
1 tsp minced garlic
4-5 leaves of iceberg lettuce

Special sauce:
1/4 cup sugar
1/2 cup water
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tbsp ketchup
1 tbsp lemon juice
1/8 tsp sesame oil
1 tbsp hot mustard
2 tsp hot water
1-2 tsp garlic and red chile paste

Stir Fry Sauce:
2 tbsp soy sauce
2 tbsp brown sugar
1/2 tsp rice wine vinegar

1. Make the special sauce by dissolving the sugar in water in a small bowl. Add soy sauce, rice wine vinegar, ketchup, lemon juice, sesame oil, and desired amount of garlic chili paste. Mix well and refrigerate until serving.

2. Combine 2 tbsp hot water with hot mustard. Set aside until serving.

3. Bring oil to high heat in a large frying pan or wok. Saute chicken breasts for 4-5 minutes per side or until done. Remove chicken from the pan and cool.

4. Keep oil hot. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice wine vinegar together in a small bowl.

5. Add 1 tbsp of oil to pan. Mince chicken add to frying pan with chestnuts, mushrooms, garlic, and onions. Add the stir fry sauce to the pan and saute mixture for a few minutes.

6. Serve mix in a lettuce "cup" and top with special sauce and desired amount of hot mustard sauce.

Beef and Pork Chili

From The Neely's:

6 slices of thick-cut apple wood bacon, cut into 1/2 inch pieces
4 garlic cloves, diced
2 medium onions, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 tbsp chili powder
1 tbsp ground cumin
1 tbsp chipotle chili powder (this was difficult for me to find)
2 tsp dried oregano
1 tbsp smoked paprika
Salt and Pepper
1 pound 85% lean ground beef
1 pound ground pork
1 cup beer
1 15oz can of black beans, drained and rinsed
1 15oz can of kidney beans, drained and rinsed
1 24oz can of crushed tomatoes, with juice
1 24oz can of diced tomatoes, with juice
Lime wedges, for garnish - optional
Sour cream, for garnish
Shredded cheddar cheese, for garnish
Sliced scallions, for garnish

1. In a large pot, cook bacon over medium heat until lightly crisp, stirring occasionally.

2. Once browned, add garlic, onions, bell peppers, chili powder, cumin, chipotle chili powder, oregano, and paprika. Cook until the vegetables until tender and seasonings are aromatic.

3. Add the beef; break up with a spoon. When beef is broken up and beginning to brown, add the pork. Break up with a spoon and brown until no longer pink, roughly 4 minutes.

4. Stir in the beer and beans. Toss together, then add the crushed and diced tomatoes.

5. Turn head to low and simmer for 1 1/2 hours. Add salt and pepper to taste.

6. When serving, add lime wedges, sour cream, cheddar cheese, and scallions for garnish if desired.

Scallop and Bacon Pasta

From Good Housekeeping:

2 slices bacon, chopped
1 pound sea scallops
2/3 cup apple juice
1/3 cup heavy cream
1/4 tsp salt
1/8 tsp ground black pepper
3 tsp chopped fresh chives
4 servings of your choice of pasta,  prepared

1.) In a nonstick skillet, cook bacon over medium heat until browned. Transfer to paper towels to drain. Meanwhile, pull of and discard tough crescent-shaped muscle from each scallop. Pat scallops dry with paper towel.

FYI - It took me for-e-ver to get my scallops dry and I went through several paper towels.

2.) Increase heat to high. Add scallops to drippings in skillet and cook, turning once, until just opaque throughout and browned, about 4 minutes. Transfer scallops to platter and keep warm.

3.) Add apple juice, cream, salt, and pepper to skillet. Heat to boiling over high heat; boil until sauce has thickened slightly, about 7 minutes.

4.) Pour sauce over scallops and toss with 2 tsp chives. To serve, top pasta and sprinkle with bacon and remaining chives.

Makes 4 servings and can also be served over rice, mashed potatoes, or warm toast. It was good over pasta, so be creative.

Valentine Pretzel Buttons

From saifou.com:

1 small bag of Valentine M&M's
1 bag of Snyder's Butter Snaps pretzels (square pretzels)
1 12oz bag of Hershey's Hugs Kisses, unwrapped

1. Preheat oven to 150.

2. Lightly spray a baking sheet with cooking spray or line it with parchment paper.

3. Line the baking sheet with pretzels, with space between pretzels. Place 1 Hershey Kiss on each pretzel.

4. Bake for 6-7 minutes. Check at 6 minutes for kisses to be shiny and soft. Test softness of kisses by pushing an M&M into 1 kiss. If it doesn't push in all the way, bake for another minute.

5. Gently push 1 M&M onto each kiss immediately after removing them from the oven. Be careful not to push too hard otherwise the chocolate will spill over the side.

6. Cool completely. Place in refrigerator for 20-30 minutes if possible. Gently remove finished buttons from the baking sheet with spatula.

Carrot Cake Cupcakes with Maple Cream Cheese Frosting

From tastebook.com:

Carrot Cake with Maple Cream Cheese Frosting

2 cups all purpose flour
2 tsp baking soda
1 tsp salt
2 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp ground ginger
2 cups sugar
1 1/4 cups canola oil
4 large eggs
3 cups grated, peeled carrots
1 cups chopped walnuts (optional)
1/2 cup raisins (optional)

Two (8-ounce) packages cream cheese, softened
1 stick unsalted butter, room temperature
2 cups confectioners’ sugar
1/4 cup pure maple syrup

1. Preheat oven to 350.

2. Line cupcake pans with papers or butter and flour them.

3. In a medium bowl, whisk flour, baking soda, salt, cinnamon, nutmeg, and ginger.

4. In a different and large bowl, whisk sugar and oil until well blended. Whisk in eggs 1 at at time.

5. Add flour mixture to the large bowl and stir until blended. Add carrots, walnuts, and raising.

6. Divide batter among the 24 cupcake molds. Fill about 3/4 of the cup.

7. Bake cupcakes for about 15 minutes. Use a toothpick to check if cupcakes are done. When they are finish, the toothpick will come out clean.

8. Cool the pans for a few minutes. Transfer cupcakes to cooling racks to completely cool.

9. Beat cream cheese, butter, sugar, and maple syrup in a large bowl until fluffy and smooth. Chill the frosting for 15 minutes.

10. Frost cupcakes as desired. I used a piping bag with a large tip for this design.

7-Up Biscuits

From plainchicken.com:

2 cups Bisquick, packed well

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

1. Preheat oven to 450.

2. Cut sour cream into biscuit mix. I used two knives to do this part.

3. Add 7-Up. Mix lightly.

4. Sprinkle a generous amount of additional Bisquick mix on a counter or table. Pat dough out. Dough may be sticky. Add more Bisquick as needed to lessen stickiness and help with smoothness.

5. Melt butter and add to a square pan (8x8in or 9x9in). Cut biscuits up and arrange them in pan on top of melted butter. Bake for 12-15 minutes or until golden brown.

Sautéed Brussel Sprouts with Spam

I've never cooked spam before, so this is my first dish. It was inspired from a dish my Aunt Patsy made for a recent dinner party. 

1 lb brussel sprouts
1 small yellow onion
1/2 red pepper
1 tsp minced garlic
1/8 tsp pepper
4 tbsp unsalted butter
1/3 cup chopped spam (4 slices of cooked bacon or 1/3 cup ham works too)

1. In skillet, cook spam over medium heat until browned - about 10 minutes.

2. Wash brussel sprouts and tear off any damaged leaves. Cut off stems and slice sprouts from top to bottom.

3. Add butter, garlic, and brussel sprouts to skillet and cook for 5 minutes.

4. Chop onion and red pepper. Add onion to skillet. Cook until brussel sprouts are slightly wilted.

4. Mix in red pepper and ground pepper. Cook for an additional 3 minutes until red pepper is slightly warmed.

Serve immediately.

Southwest Egg Rolls with Avocado Ranch

From Allie at cakeandallie.com:

2 cups corn
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and chopped

1. Preheat oven to 425 degrees. Line at least 2 baking sheets with aluminum foil and spray with cooking spray.

2. Mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper.

3. Using a spoon, scoop a small amount of filling onto the wrapper. Do not overfill or they may fall apart. Starting at a corner closest to you, carefully start to roll the wrapper over the mix. When it’s slightly rolled, tuck in the left and the right corners. Continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll.

4. Place them slightly apart on the baking sheet. Repeat with remaining wrappers and filling.

5. When the baking sheet is filled, lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes (or until browned), turning at least once.

6. While the egg rolls are baking, blend mayonnaise, sour cream, buttermilk, olive oil, lemon juice, green onion, salt, and avocado until smooth.

Serve immediately. Makes about 48 mini egg rolls or 24 regular egg rolls.

Chiles Rellenos Con Queso

 
This is a rather involved recipe and sooo worth the work!

From Steve Rogers:

4+ Poblano Chiles - 3"-4" long
A few ounces of Panela cheese and Oaxaca or Chihuahua cheese cut into strips for stuffing into chiles

1-2 medium to large white or yellow onions, thinly sliced
Fresh garlic, minced
2 + pounds peeled fresh tomatoes or 28+ oz can whole tomatoes
Tomato Juice or water to make sauce thin.
Salt to taste
Olive oil
2 eggs (or 1 egg for every two chiles), separated
Cooking oil
White flour
Wooden toothpicks
1-2 produce bags from the grocery store

1. Blacken chiles by putting them directly over the flame of the burner on a gas stove, grill, or do it in a broiler. Turn chiles often to black evenly without burning through or cooking it too much. When black and blistered, place the pepper in a plastic produce bag from grocery stores. Keep the bag closed; this will help remove the skin.

2. After 20-30 minutes, peel the skin of the chiles. After the chiles are peeled, make an incision in the side of the chile starting at the top and going down a few inches. Cut out the main seed pod under the stem and pull it out. Be careful not to rip the chile.

3. Rinse with cold water in the sink. Pull out any ribs and seeds that don't come out with the seed pod. When finished, roll chiles in white flour and set aside.

4. Cut cheese into thin strips about as long as the chiles are. Insert cheese through the slit in the chile that results in the chile being full, but not too stuffed; the cheese will expand when melted. Seal the slit with a wooden toothpick. Roll in flour again. Set aside.

5. In a large sauce pan, saute onions and garlic in enough oil. When the onions start browning, stir in tomatoes. Mash up tomatoes and add juice or water to get a tomato juice consistency. Add salt as desired. Simmer on low heat.

6. Separate one egg for every 2 chiles. Beat the whites until stiff. Beat the yolk a little and fold into the beaten whites.

7. Heat 1"-2" cooking oil in large frying pan to about 375 degrees. Dip chile by the stem in egg batter until coated well. Fry on the surface of the oil. Rotate chile until slightly browned. Be careful not to turn too much; turning more than 3 times may cause the chile to come apart. Heat long enough to melt cheese.

8. You may choose to put the browned chiles in the sauce right away or serve individually. If adding to sauce immediately, cover chile with sauce until it is covered completely. Simmer for 15 minutes. If not, add a ladle of sauce to a shallow bowl or plate. Place chile over sauce.

Serve with rice if desired.

Chicken Stir Fry with Chickpeas, Water Chestnuts in Sweet Chili Sauce

15oz chickpeas, drained
8oz water chestnuts, drained
2 chicken breasts
1 small onion, sliced
2 tbsp vegetable oil
Cilantro

Sauce:

1/8 cup sugar
1/4 cup water
1 tbsp soy sauce
1 tbsp rice wine vinegar (regular vinegar will work too)
1 tbsp ketchup
1 tsp lemon juice
1/8 tsp sesame oil
1 tsp hot mustard
1 tsp garlic
1 tbsp red chile paste

1. Heat vegetable oil on medium heat in skillet. Cook chicken breasts thoroughly until reaching 170 degrees. When fully cooked, remove chicken breasts and slice.

2. Mix all sauce ingredients well until sugar is dissolved. Add sauce to skillet.

3. Add chickpeas to skillet and cook for 5 minutes.


4. Mix in onion, water chestnuts, and chicken to skillet. Stir to thoroughly coat in sauce. Cover and cook on medium heat for 20minutes.

5. Top with chopped cilantro when ready to serve.

A Few Jewelry Pieces

So, I've decided to get back into jewelry making and made a few things this week. I'm contemplating opening an Etsy store. I'd appreciate any thoughts :)

Cheesecake Brownies

From Allrecipes.com:

1 (19.8 ounce) package brownie mix
1 (8 ounce) package cream cheese
1 egg
1/3 cup white sugar
1 tsp vanilla

1. Prepare the brownie mix as directed on the box. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.

2. Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg, vanilla, and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.

3. Bake according to instructions. Brownies will be done when a toothpick inserted comes out clean.

White Bean Chili

From Randy Wessel:

1-2 lbs chicken
1 48oz jar of Great Northern white beans (do not drain)
1 16of jar of medium salsa
2 tsp ground cumin
8oz monterey jack cheese (cubed)
1 small yellow onion, chopped
2-4 cloves of garlic, chopped
1/2 tsp cayenne pepper
1/2-3/4 green pepper, chopped
1-2 tsp oregano
Olive oil

1. Grill chicken in a frying pan on the stove with the onions and garlic.

2. When the chicken is fully cooked, remove and cut into cubes.

3. Sautee green pepper with olive oil until slightly softened.

4. Mix the beans, salsa, spices in a tall pot or crock pot.

5. Add in the chicken/onion/garlic mix and peppers to the pot.

6. Cover and simmer on low for 1-2 hours. Stir occasionally to prvent sticking. Add cubes of cheese 15 minutes before serving.

Serve with tortilla chips. Add sour cream/chopped green onions when serving.

Gnocchi with Zucchini Ribbons & Parsley Brown Butter

 
From EatingWell.com:

1 lb fresh or frozen gnocchi
2 tbsp butter
2 medium shallots, chopped
1 lb zucchini (about 3 small), very thinly sliced lengthwise (tip: use a vegetable peeler or mandoline slicer)
1 pint cheery tomatoes, halved
1/2 tsp salt
1/4 tsp grated nutmeg
Freshly ground pepper, to taste
1/2 cup grated parmesan cheese
1/2 cup chopped fresh parsely

1. Bring a large saucepan of water to a boil. Cook gnocchi until they float - 3-5 minutes or according to package directions. Drain.

2. Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to bornw, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened - 2-3 minutes. Add tomatoes, salt, nutmeg, and pepper. Continue cooking, stirring often - until the tomatoes are just starting to break down - 1-2 minutes. Stir in Parmesan and parsley. Add the gnocchi and toss to coat. Serve immediately.

Makes 4 servings of 1 1/2 cups each.

Grilled Salsa Verde with Smoky Pork Tenderloin

From Cuisine Lite magazine:

Salsa Verde:
1/2 lb tomatillos, husked and rinsed
1 jalapeno
1/4 cup packed fresh cilantro
1/ cup chopped white onion
1 tbsp fresh lime juice
1/2 tsp minced garlic
1/8 tsp kosher salt
1/8 tsp sugar

1. Preheat grill to medium. Brush grill grate with oil.

2. Grill tomatillos and jalapeno until slightly charred, 4-5 minutes. Set aside until cool enough to handle.

3. Remove cores from the tomatillos. Remove stem, skin, and seeds from the jalapeno.

4. Puree tomatillos, jalapeno, onion, cilantro, lime juice, garlic, salt, and sugar in a food processor until salsa is blended and slightly chunky.

Makes about 1 cup.


Smoky Pork Tenderloin:
2 tbsp minced fresh oregano
2 tsp smoked paprika
2 tsp chili powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp black pepper
1/8 tsp cayenne pepper
1/8 tsp kosher salt
2 tbsp red wine vinegar
1 lb trimmed pork tenderloin

1. Combine oregano, paprika, chili powder, coriander, cumin, black pepper, cayenne pepper, and salt in a bowl. Stir in red wine vinegar.

2. Rub paste over pork tenderloin.

3. Grill pork covered, over medium-high heat for 3 minutes per side. Rotate pork 1/4 turn every 3 minute. Continue grilling until pork reaches 150 degrees on an instant-read thermometer - about 15 minutes total. Remove pork from grill and tent with foil; rest 5 minutes before slicing.

4. Serve with Grilled Salsa Verde.

Makes 4 servings.

Fire-Roasted Salsa

From Cuisine Lite magazine:

2 lb tomatoes, cored (I use roma tomatoes)
1/2 red onion, peeled
3 cloves garlic, wrapped in foil
1 jalapeno
1/2 cup fresh cilantro
2 tbsp fresh lime juice
1/2 tsp kosher salt
1/2 tsp sugar

1. Preheat grill to medium. Brush grill grate with oil

2. Grill tomatoes, onion, garlic packet, and jalapeno, covered, until the tomatoes begin to char - 5 minutes. Flip and grill 5 minutes more.

3. Remove vegetables from the grill. When vegetables are cool enough to handle, peel skin from tomatoes, chop onion and jalapeno, and peel skin from garlic.

4. Pulse chopped vegetables, cilantro, lime juice, salt, and sugar in a food processor until salsa is chunky.

Makes about 3 1/2 cups.

Ham and Potato Pancakes

From the Favorite Brand Name's Incredibly Easy Silly Snacks cookbook:

3/4 pound Yukon gold potatoes, peeled, grated, and squeezed cry (about 2 cups) - I used regular russet potatoes, not grated

1/4 cup finely chopped green onions

2 eggs, beaten

1 cup (4-5 oz) finely chopped cooked ham

1/4 cup all-purpose flour

1/4 tsp salt

1/4 tsp black pepper

2-3 tbsp vegetable oil

Mild fruit chutney (optional)

1. Combine grated potatoes, green onions, and egg in a large bowl; mix well. Add ham, flour, salt, and pepper. Mix well.

2. Heat 2 tbsp oil in large heavy-bottomed skills. Drop batter by heaping tablespoons and press with back of spoon to flatten. Cook over medium-high heat 2-3 minutes per side. Remove to paper towels to drain. Add remaining 1 tbsp oil if necessary to cook remaining batter. Serve pancakes with chutney, if desired.

Makes 4 servings (roughly 4 pancakes each)

Honeydew and Nectarine Salad with Apricot and Yogurt Dressing

From the Home and Gardens - Dinner Express cookbook:

1/2 of a medium honeydew melon, peeled, seeded, and cut into bite-size pieces (2 cups)
2 medium tart apples, cored, halved lengthwise, and cut into bite-size pieces
2 medium nectarines or peaches, pitted and thinly sliced
1/4 cup vanilla low-fat yogurt
3 tbsp apricot jam
1/4 tsp ground ginger or ground nutmeg
1 cup fresh raspberries

1. In a large bowl, combine melon, apples, and nectarines or peaches. For dressing: In a small bowl, stir together yogurt, jam, and ginger.

2. Drizzle with dressing. Top with raspberries. Serve immediately.