Grilled Brushetta Chicken

1/4 Cup KRAFT Sun-Dried Tomato Dressing, divided 4 Small boneless skinless chicken breast halves (filleted)  1 Medium tomato, finely chopped 1/2 cup Mozzarella Cheese 1/4 chopped fresh basil or 1 tsp dried basil leaves PLACE large sheet of heavy-duty foil over half of grill grate; preheat grill to medium heat. Pour 2 tbsp. of the dressing over chicken in resealable plastic bag; seal bag.  Turn bag over several times to evenly coat chicken with the dressing.  Refrigerate 10 minutes to marinate.  Remove chicken from marinade; discard bag and marinade. GRILL chicken on uncovered side of grill 6 min.  Meanwhile, combine tomatoes, cheese, basil and remaining 2 tbsp dressing. TURN chicken over; place, cooked-side up, on foil on grill.  Top evenly with tomato mixture.  Close lid. Grill and additional 8 min. or until chicken is cooked through. **We don't have a grill right now, so I used the stove top grill pan. It worked great!** ***Serve with buttered egg noodles and grilled or steamed vegetables.***

Curry Pumpkin Soup

I'm always on the lookout for low-fat recipes, and so this one caught my eye, and it's perfect for Fall, so it's a double plus. My husband and I loved it, but it only got okay reviews, so I'm curious to see what others think. Be sure to rate it if you get a chance to make it. Taken from Better Homes and Gardens Oct 08.

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1 recipe Orange-Cranberry Topper (see below)
2 Tbsp. butter
2 medium onions, chopped (1 cup)
1 medium carrot, chopped (1/2 cup)
1 stalk celery, chopped (1/2 cup)
1 tsp. curry powder
1 tsp. pumpkin pie spice
2 15-oz cans pumpkin
2 14-oz cans reduced-sodium chicken broth
2/3 cup water
1 cup half-and-half or light cream
1/2 tsp salt
1/4 tsp ground black pepper

1. Prepare Orange-Cranberry Topper. (We had lots leftover, a little goes a long way.)

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2. In 4-qt. Dutch oven melt butter over medium heat. Add onions, carrot, and celery. Cook, 10 minutes, stirring occasionally, until softened. Add curry powder and pumpkin pie spice. Cook and stir 1 minute. Add pumpkin, broth, and water. Increase heat to medium-high; bring to boiling. Reduce heat to medium-low. Simmer, covered, 15 minutes. Remove from heat; cool slightly.
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3. In food processor or blender, add one-third of the pumpkin mixture at a time, cover, and process or blend until smooth. Return all pumpkin mixture to Dutch oven.

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4. Stir half-and-half, salt, and pepper into pumpkin mixture; heat through. Sprinkle each serving with Orange-Cranberry Topper.

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5. Orange-Cranberry Topper: In small bowl combine 1/2 cup dried cranberries, 1 tablespoon finely shredded orange peel, and 2 tablespoons snipped fresh Italian (flat-leaf) parsley. Serves 8.

Farmer's Casserole

This is one of my favorite breakfast dishes. Sorry I dont have any pics.

Layer the ingredients in a baking dish the night before. then cover and refrigerate.  In the morning, pop the casserole into the oven about an hour before serving.

3 cups frozen shredded hash brown potatoes

3/4 cup shredded Monterey Jack cheese with jalapeno peppers or shredded cheddar cheese (3 oz)

1 cup dived fully cooked ham or canadian bacon

1/4 cup sliced green onion

4 beaten eggs 

1 12-oz. can evaporated milk (1 1/2 cups)

1/4 tsp. pepper

1/8 tsp. salt 

Grease a 2-quart square baking dish.  Arrange potatoes evenly in the bottom of the dish.  Sprinkle with cheese, ham, and green onion.

In a medium mixing bowl combine eggs, milk, pepper, and salt.  Pour egg mixture over potato mixture in dish.  (the dish may be covered and refrigerated at this point for several hours or overnight)  Bake, uncovered, in a 350 degree oven for 40 minutes to 45 minutes (or 55 to 60  minutes if made ahead and chilled) or till center appears set.  Let stand 5 minutes before serving.  Makes 6 servings

Bow Ties with Salmon and Peas

Tim found this recipe and we tried it tonight. It was really delicious and not too difficult - a nice change from the usual meat and potatoes. Don't mind the wine in the picture...

Ingredients

• Salt
• 1 (16 ounces) package(s) bow-tie or corkscrew pasta
• 2 lemons
• 2 tablespoon(s) butter or margarine
• 2 large shallots, thinly sliced
• 1 pound(s) skinless salmon fillet, cut into 1-inch pieces
• 1/4 teaspoon(s) ground black pepper
• 1 (10 ounces) package(s) frozen peas
• 1/2 (loosely packed) cup(s) fresh dill, chopped
• Fresh dill sprigs for garnish

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Directions

• 1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs.
• 2. Meanwhile, from lemons, grate 2 teaspoons peel and squeeze 3 tablespoons juice; set aside.
• 3. In nonstick 12-inch skillet, melt margarine over medium heat. Add shallots and cook 2 minutes or until tender-crisp, stirring occasionally. Increase heat to medium-high. Add salmon, pepper, lemon peel, and 1 teaspoon salt, and cook 5 minutes or until salmon turns opaque throughout, gently stirring occasionally.
• 4. When pasta has cooked to desired doneness, remove 1/3 cup pasta cooking water; add to salmon mixture, stirring gently to combine. Place frozen peas in colander; drain pasta over peas. Return pasta and peas to saucepot. Add salmon mixture, chopped dill, and lemon juice; toss gently to combine. Garnish each serving with dill sprigs.

Chicken Yakisoba

SO YUMMY....

From food

And not to hard to make!

1/2 tsp sesame oil

1 tbsp canola oil

2 tbsp chile paste (rooster brand)

2 cloves garlic

4 skinless chicken breasts cut in 1 inch cubes

1/2 cup  soy sauce

1 onion sliced length wise in 8ths

1/2 medium head of cabbage

2 carrots cute roughly

8 oz soba noodles cooked

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry and additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink.  Remove mixture from pan, set aside and keep warm.

In the emptied pan combine the onion, cabbage and carrots.  Stir fry until cabbage begins to wilt.  Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

** soba noodles and chili paste are found in the asian section of the grocery store.**

***Great sides are edamame (sp?) and fortune cookies.***

Jenny was curious about the Dinner in a Pumpkin... so that is why I am posting it. 

It was not my favorite meal, you know, honestly speaking, but we will have it once a year around Halloween, cause it is a unique experience...

Dinner in a Pumpkin

This was a fun recipe to make and really easy. My husband's mom used to make it for dinner on Halloween night, lots of fun!!!

You need:

1 small to medium sized pumpkin

1 onion, chopped

1 Tablespoon Olive or Canola oil

2 Tablespoons soy sauce

1 pound ground beef if doing small pumpkin (2 pounds ground beef for medium pumpkin)

2 Tablespoons brown sugar

1 (4 oz) can sliced mushrooms, drained (optional)

1 (10 3/4 oz) can cream of chicken soup

1 1/2 cups cooked rice

1 (8 oz) can sliced water chestnuts, drained (optional)

To cook rice - bring 2 cups water to boiling, add 1 cup rice and 1 teaspoon salt, put lid

on pot and turn down heat to low, simmer for 20 minutes.
Meanwhile, cut off the top of pumpkin and thoroughly clean out seeds and pulp. Paint an

appropriate face on the front of the pumpkin with a permanent marking pen or

acrylic paint.
Preheat the oven to 350 F.
In a large skillet, saute onions in oil until tender. Add meat, cook until well browned.(about 5 minutes) Drain drippings from skillet. Add soy sauce, brown sugar, mushrooms, and soup. Simmer for 10 minutes, stirring occasionally.
Add cooked rice and water chestnuts.
Spoon mixture into the cleaned out pumpkin shell. Replace pumpkin top and place entire pumpkin, with filling, on a baking sheet.
Put in oven. Bake for 1 hour or until inside meat of the pumpkin is

tender.
When done put pumpkin on a serving plate. Remove pumpkin top and serve. For your vegetable you can scoop out the cooked pumpkin and serve.

Serves 6

Butter Chicken

2 Tbsp butter
1 medium chopped onion
2 tsp minced garlic
1 Tbsp fresh ginger, minced
1 tsp Indian chili powder (use less if you don't like spicy)
1/2 tsp turmeric
1/4 tsp ground cinnamon
1 can chopped tomatoes (including juice)
2 Tbsp tomato paste
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1 whole rotisserie chicken, skin and bones removed and cut into bite-size pieces
1/3 c half-and-half
1/4 c sour cream
1 Tbsp chopped fresh cilantro

1. Saute onion and garlic in butter until onion is tender (about 5 minutes).
2. Add ginger, chili powder, turmeric and cinnamon. Cook and stir for one minute.
3. Stir in tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat, cover and simmer for 10 minutes stirring occasionally.
4. Add chicken, half-and-half and sour cream. Simmer uncovered for 5 minutes more.
5. Remove from heat. Stir in cilantro. Serve over basmati rice or Indian Fried Rice.

Indian Fried Rice (Bhagharay Chawal)

This rice is easy to make in a rice cooker and has a wonderful fragrance. I love to smell it cooking. It goes great with any Indian recipes that are served over rice. I always double this recipe because my family loves it so much.

3 c. basmati rice (you can use brown basmati rice, too)
1 small onion, chopped
2-3 Tbsp. vegetable oil
½ tsp. minced garlic
1 tsp. salt
¼ tsp. whole cumin seeds
4 whole cloves
4 whole cardamom pods
2 inch cinnamon stick, broken into a few pieces
5 c. water or the right amount for your rice cooker

1. Wash rice and leave to soak in fresh water for 20 minutes or longer. Drain.
2. In a heavy saucepan, on medium heat, saute the onion in the oil until translucent.
3. Add the garlic and stir well.
4. Add the salt, cumin, cloves, cardamom pods and cinnamon sticks. Fry well for 1 minute.
5. Add the rice and stir until the water evaporates (about 10 minutes)
6. If you're using a rice cooker, transfer the rice and spices to the rice cooker. Add the water and cook until absorbed. Water amounts may vary if you're cooking the rice on the stove top depending on the type of rice. Use the amount of water called for in the package directions.
7. Remove the whole spices before serving.

Curried Peas and Tomatoes

I found this recipe on AllRecipes.com a few years ago. My kids are iffy on it, but it's one of my favorites. It's pretty spicy, so if that's a problem, use less chili powder.

4 teaspoons coconut milk
1 teaspoon Indian chili powder (use less if you don't like spicy)
1 1/2 teaspoons ground coriander seed
1 pinch ground turmeric
salt to taste
2 teaspoons oil
1 onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seeds
1 teaspoon fresh ginger
2 cans chopped tomatoes with juice
1 pound bag of petite peas

1. In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt.
2. In a medium sauce pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
3. Stir in ginger, tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until hot. I like this barely cooked so the peas still have a firm texture and sort of pop in your mouth.
4. Can be served over rice (basmati rice is best), and is really good served over Indian Fried Rice

Tips: You can use spices that are pre-ground, but the flavor and scent is better if you use whole seeds that you grind fresh yourself. I grind my spices with a coffee grinder which makes it really easy. Also, Indian chili powder is much more spicy than Mexican chili powder, so start with a small amount; you can always add more if you want more heat.

Corn with Sour Cream and Coconut

I made this for the first time last night with an all Indian dinner, and it was SO GOOD. It's my new favorite corn recipe. And of course, I forgot to take pictures. Next time.

2 c. frozen corn
3 T oil (I used coconut oil)
1 tsp cumin seed
1 med onion, chopped
1 Serrano pepper, finely diced (use 1/2 if you don't like much spice)
1 tsp salt
1 pinch turmeric
¾ c. sour cream or plain yogurt
1/4 c. unsweetened shredded coconut (you can get this in a health food store)

1. Saute onion and cumin seed in oil until onion is clear.
2. Add serrano pepper, corn, sour cream (or yogurt), salt, turmeric, ½ - 1 cup water.
3. Cover and cook over medium until simmering. Remove lid and cook until sauce thickens.
4. Add coconut.

Next time, I'm going to try it with yogurt instead of sour cream so it will be healthier.

Gooey Caramel Popcorn

   It is a tradition for us to make this on Halloween and hand it out to neighbors. It makes a TON of popcorn, so if you're wanting to just eat it yourself I would highly recommend cutting the recipe in half. Yum!

5 T. butter

2 1/2 cups packed brown sugar

1/2 tsp. vanilla

1 cup Light Corn Syrup

1 can Eagle Brand condensed milk

8 quarts popped popcorn (approx 5 bags microwave popcorn)

1. Prepare your popcorn. I go through and pick out the kernels. 

2. In medium saucepan combine syrup, brown sugar, and butter. Bring to a boil, stirring constantly. Simmer a full ten minutes stirring constantly. Remove from heat and stir in vanilla and condensed milk.

3. Pour over prepared popcorn.

Some tips: Because this makes a lot, I usually have a big bowl with half the popcorn that I pour half the caramel over. Then I mix it together. Then I add the other popcorn and caramel and mix them all together. Also, if you wait a couple of minutes for the caramel to cool a bit it wont burn your hands.