March 21st-27th

CURRY CHICKEN

1 lb boneless skinless chicken thighs
1 small onion chopped
1 red bell pepper chopped
1 C. diced mushrooms
2 gloves sliced garlic
1 can chicken broth
1/4 C. tomato paste
2 tsp. Curry powder
1 tsp. ground ginger
1 C. coconut milk (Reg. is fine)
Salt & Pepper
Cooked rice

In a frying pan, coat with non stick cooking spray. Place chicken in pan and brown on both sides on Med-Hi heat. Chicken should be cooked half way through. Remove chicken and set aside. Immediately add diced veggies and saute till slightly tender. Add a little chicken broth to deglaze the pan. Add remaining broth along with the tomato paste, milk and spices. Cover with a lid and lower to Med. heat. Once it begins to simmer, add chicken back in and replace the lid. Let simmer for approx 10-15 min. or until chicken in thoroughly cooked through. Serve over rice.


WHITE BEAN CHILI

So I LOVE watching Paula Deen on the Food Network. Some of her recipes just look so easy and yummy that you almost want to lick the TV screen. This was one of those easy recipes that filled my house with such a wonderful aroma. Thanks Paula!!!

• 1 pound dried navy beans
• 5 cups chicken stock
• 4 tablespoons (1/2 stick) butter
• 1 tablespoon minced garlic
• 3/4 cup diced onion
• 1 small can chopped green chilies
  
• 1 pound boneless, skinless chicken breasts, finely chopped
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 to 2 teaspoons ground black pepper
• 1/2 teaspoon white pepper
• Shredded Jack Cheese

Rinse beans well, cover with cool water, and soak for 2 hours. Drain. Put the beans in large pot with the chicken stock and bring to a boil over high heat.

(I had a whole chicken that was cut up and used it to make home made chicken stock. I then removed the chicken and let it cool so I could shred it. Because the chicken was already cooked, I added it to the chili AFTER it was done.)

In a saucepan, heat the butter over medium heat. Add the garlic, onion, and chiles and saute for 5 minutes. Add chili mixture to pot with beans. Add the chicken, cumin, oregano, pepper, and white pepper. Lower the heat to medium and cook, stirring occasionally, for approximately 1 1/2 hours. (I simmered it for about 2 hours)


MARINADE FOR GRILLED STEAKS

Had some wonderful Rib Eye steaks to cook this week and wanted a yummy marinade for them. After looking up a couple of marinades, I sort of came up with my own idea for one. It was really good. I think I'll try it next time with chicken.

1/3 C. Red Wine Vinegar
1/4 C. Soy Sauce
2 TBS. Dijon Mustard
1/4 C. Honey
1 tsp. garlic powder
1 tsp. onion salt
1/2 tsp. Cayenne Pepper

Mix all ingredients in a 9x13 casserole dish. Lay steaks in marinade and coat the bottom. Then flip over and marinate for approx. 2-3 hours. Flip 2nd time and marinade for another 2 hours at least. Adjust above ingredients according to your own taste.

FEBRUARY CATCH UP

HOLY COW...I'M WAAAYYY BEHIND!!
Ok, so I'm just going to throw a couple of recipes on here that I remember doing last month then pick up from March. I also receive a weekly email of recipes from Kraft & Taste of Home that I think I'll throw on here too!! SORRY EVERYONE!!

SEAFOOD ALFREDO

Made this for my boys for Valentines day. SOOO YUMMY AND EASY!!

1/2 lb. frozen shrimp
1 lb. King Crab legs
1 lb. Lobster tales (2 small or 1 large)
1 pint heavy cream
1 stick butter
2 tablespoons cream cheese
1/2 cup grated Parmesan cheese - (to 3/4)
1 teaspoon garlic powder
Fettuccine Noodles

To cook crab legs, boil them in a large pot of water for approx. 5-8 min. Remove legs and insert a large colander that can balance on the lip of the pot. You do NOT want the colander submerged in the water! Place lobster tales in the colander and place lid on the pot. Steam them for about 7-9 min. or until shell is a bright red. (IF you have another method of steaming, GO FOR IT...JUST NOT THE MICROWAVE!!)
Remove all shells and shred/dice up meat. Set aside.
FOR SAUCE:
In a saucepan combine butter, heavy cream, and cream cheese. Simmer this
until all is melted, and mixed well. Add the Parmesan cheese and Garlic
powder. Simmer this for 15 to 20 minutes on low. You may wish to season
with a little salt and pepper. It has been made with half-and-half, but
heavy cream is preferred. Add crab, lobster and shrimp, it will thaw and heat in the sauce. Serve over noodles and enjoy. Just don't lick the plate when you're done...yeah, it's THAT good!!


CHICKEN MARSALA

(CHEESE STUFFING)
1/2 C. provolone cheese
8 oz. mozzarella cheese
1/4 C. parmesan cheese
1/2 C. bread crumbs (OR Keebler Club crackers crushed)
1 clove minced fresh garlic
2 TBS. minced sun-dried tomatoes
1/3 C. sour cream
Salt & Pepper

(CHICKEN)
2 lbs. boneless skinless chicken breasts
4 oz. cooking oil
2 C. flour
Salt, Pepper, Paprika about 1/4 tsp. each

(SAUCE)
1 small onion chopped
2 C. diced mushroom (preferably Crimini)
1 1/2 C. Marsala Wine
8 oz. Heavy Whipping Cream

Preheat oven to 350
Stuffing: Combine all cheese stuffing ingredients in a bowl

Chicken:Butterfly thickest section to create two lobes.Place pounded chicken breasts on a plate and place desired amount of stuffing on one half of chicken breast.
Gently press stuffing down and fold over other side of chicken breast. Preheat a large sauté pan on stove top. Add 4 oz. oil; heat oil until shimmering.

Place approximately 2 cups flour in a pan and season it to taste with salt and pepper. Dredge chicken in flour and shake off excess flour. Place stuffed chicken breasts in sauté pan with the preheated oil.

Cook each side until golden. When chicken is seared on both sides remove them from sauté pan and place them in a baking pan and into the oven for 10-20 minutes. Bake until juices run clear and stuffing and center reach a temperature of at least 165°.

Sauce: Add the onions to the sauté pan. Stir with spatula. After 2 minutes add the mushrooms; sauté mixture until onions are translucent. Deglaze sauté pan with the marsala wine (make sure to incorporate particles from bottom of pan). Bring wine to a simmer and add heavy cream. Simmer sauce on low heat until reduced by half.

Place cooked chicken breast on a plate and top with onions, mushrooms and sauce.


(Taste of Home Recipe)
HAM & BROCCOLI BAKE

1-1/4 cups uncooked elbow macaroni
1-1/2 cups chopped fresh broccoli
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1/2 cup shredded part-skim mozzarella cheese
1/2 cup milk
1 tablespoon dried minced onion
1/4 teaspoon pepper
1 cup crushed potato chips

Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the broccoli, soup, ham, cheeses, milk, onion and pepper. Drain macaroni; add to ham mixture.
Transfer to a greased 8-in. square baking dish; sprinkle with potato chips. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 4 servings.



(Kraft food&family Recipe)
BACON OMELET ROLL WITH SALSA

8 eggs

1 cup milk

1/3 cup flour

1 red pepper, finely chopped

8 slices OSCAR MAYER Bacon, cooked, crumbled

3 green onions, finely chopped

1 tsp. dried oregano leaves, crushed

1 cup KRAFT 2% Milk Shredded Sharp Cheddar Cheese

1 cup TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa, warmed

HEAT oven to 350ºF.

LINE 15x10x1-inch pan with parchment paper, with ends extending over shortest sides of pan. Spray with cooking spray.

BEAT eggs, milk and flour in large bowl with whisk until well blended. Stir in next 4 ingredients. Pour into prepared pan. Bake 14 to 16 min. or until edges are almost set. Top with cheese; bake 2 min. or until melted.

ROLL up omelet immediately, starting at one short end and peeling off paper as omelet is rolled. Place on platter; cut into slices. Serve with salsa.

(Kraft food&family Recipe)
POLYNESIAN GLAZED MEATBALLS

1 tsp. oil

1 large red pepper, chopped

1 onion, chopped

1/4 cup KRAFT Original Barbecue Sauce

1 tsp. ground ginger

1 tsp. garlic powder

2 cans (8 oz. each) pineapple chunks, drained, liquid reserved

12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs

2 cups instant white rice, uncooked

HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.

STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid. Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally. Meanwhile, cook rice as directed on package.

STIR pineapple into meatball mixture. Serve over rice.

(Kraft food&family Recipe)

BEEF & VEGETABLE NOODLE BOWL

1/4 lb. multi-grain spaghetti, uncooked

2 Tbsp. KRAFT Light Asian Toasted Sesame Dressing

1 cup broccoli florets

1 small red pepper, cut into strips

1/2 lb. boneless beef sirloin steak, cut into thin strips

2 Tbsp. hoisin sauce

1/4 cup fat-free reduced-sodium chicken broth
2 green onions thinly sliced

COOK spaghetti in large saucepan as directed on package.

MEANWHILE, heat dressing in large nonstick skillet on medium heat. Add broccoli and peppers; stir-fry 3 min. or until vegetables are crisp-tender. Add meat and hoisin sauce; stir-fry 2 to 3 min. or until meat is done.

DRAIN spaghetti; return to same pan. Add broth; cook 1 min. or until heated through, stirring occasionally. Add meat mixture and onions; mix lightly.