Angela's Recipes

2009-12-27T06:08:00.003-07:00

I HAVE A NEW WEBSITE!!!

http://www.angelarecipe.com/

Hope ya'll like the new layout!!!

Angela!

ROASTED GARLIC

2009-12-09T15:28:00.002-07:00

1 Head Garlic
Extra Virgin Olive Oil
Kosher Salt
Ground Black Pepper

Preheat oven to 400 degrees.
Cut off the end of the garlic heat. Place on a large piece of foil and drizzle with olive oil. Season with a little salt/pepper. Wrap foil around garlic.
Bake for 30 minutes or until garlic is golden brown and soft!

PUMPKIN CHEESECAKE

2009-12-09T15:25:00.001-07:00

Crust
1¾ Cups Graham Cracker Crumbs
3 Tablespoons Light Brown Sugar
½ Teaspoon Ground Cinnamon
1 Stick Melted Salted ButterFilling
3 (8 Ounce) Packages Cream Cheese – Softened
15 Ounce Pureed Pumpkin
3 Eggs Plus 1 Egg Yolk
1 Tablespoon Honey
¼ Cup Sour Cream
1½ Cups Sugar
½ Teaspoon Ground Cinnamon
⅛ Teaspoon Fresh Ground Nutmeg
⅛ Teaspoon All Spice
2 Tablespoon All-Purpose Flour
1 Teaspoon Vanilla Extract
In medium bowl, combine crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch spring form pan. Set aside.
Beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, honey, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined.
Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours.

ORANGE BUTTERMILK PIE

2009-12-09T15:20:00.003-07:00

1 Pillsbury Pie Crust
1 Stick Unsalted Butter - Melted
1¼ Cups Sugar
3 Tablespoons Flour
3 Large Eggs
1 Tablespoon Vanilla Extract
1 Tablespoon Orange Liqueur
Zest of 1 Orange
½ Cup Buttermilk
Preheat oven to 425 degrees.
Fit pie crust in a 9" pie plate according to package directions; fold edges over and crimp. Freeze 5 minutes. Line crust with aluminum foil and fill with dried beans.
Bake for 7 minutes. Remove beans/foil and bake for 3-4 minutes longer or until lightly brown on the bottom. Cool on a wire rack for 25 minutes. Reduce oven to 350 degrees.
In a large bowl, beat sugar, butter, and flour; until well blended. Add eggs, vanilla, orange liqueur, orange zest, and buttermilk; beating well.
Pour into cooled pie crust and bake for 45 minutes. After 20 minutes, cover the crust with a pie shield or aluminum foil.

PECAN LACED COOKIES

2009-12-09T15:17:00.001-07:00

2 Tablespoons Unsalted Butter
¼ Cup Sugar
¼ Cup Light Brown Sugar
¼ Cup Light Karo Syrup
Pinch of Salt
Pinch of Cayenne Pepper
¼ Cup All-Purpose Flour
½ Cup Pecans – Finely Chopped
Preheat oven to 375 degrees.
In a medium saucepan, heat the butter, sugars, corn syrup, cayenne, and salt over medium-low heat, stirring occasionally, until smooth. Remove from heat and mix in the flour and almonds just until incorporated.
Drop level tablespoons of the batter onto parchment-lined baking sheets, spacing them 4 inches apart. Bake until golden brown, 6 to 8 minutes.
Cool on the baking sheets until firm, 8 to 10 minutes, then transfer to wire racks to cool completely.

SNICKERDOODLES

2009-12-09T15:13:00.001-07:00

¾ Cup Sugar
⅔ Cup Light Brown Sugar
1 Stick Unsalted Butter - Softened
1 Teaspoon Vanilla Extract
1 Large Egg
1½ Cup Flour
1 Teaspoon Baking Powder
½ Teaspoon Ground Cinnamon
¼ Teaspoon Salt
⅓ Cup Sugar
1½ Teaspoons Ground Cinnamon
Preheat oven to 400 degrees.
Combine ¾ cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, ½ teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
Combine ⅓ cup granulated sugar and 1½ teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.

TAMALE CASSEROLE

2009-12-09T15:10:00.002-07:00

Muffin Mix
½ Cups Mexican Blend Cheese - Shredded
⅓ Cup 2% Milk
2 Eggs
1 Teaspoon Ground Cumin
⅛ Teaspoon Chipotle Chili Powder
14.75 Ounce Cream-Style Corn
8.5 Ounce Corn Muffin MixBeef Topping
1 Pound Lean Ground Beef
1 Large Yellow Onion – Finely Diced
1 Large Jalapeno – Finely Diced
3 Garlic Cloves – Minced
Extra Virgin Olive Oil
Kosher Salt
1 Teaspoon Oregano
1 Teaspoon Cumin
1 Teaspoon Ground Mustard
1½ Cups Mexican Blend Cheese - Shredded
10 Ounce Red Enchilada Sauce
Sour Cream
Honey Jalapeno Guacamole
Preheat oven to 400 degrees.
Heat oil in a skillet over medium high heat and saute onions and jalapenos, with a touch of salt, until onions soften. Add ground beef, dried oregano, cumin, and ground mustard. Cook until meat is completely browned; pat away excess grease with paper towel. Add garlic and cook for 1 minute longer. Set aside.
Combine all ingredients in the muffin mix section. Pour mixture into a 9x13 baking dish coated with cooking spray. Bake at 400° for 15 minutes or until set.
Top with ground beef mixture and red sauce. Using spatula, stab all the way to the bottom of the dish all over. Do not mix. Top with remaining cheese. Bake for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes.
Top with sour cream and honey jalapeno guacamole!

JALAPENO CHEDDAR CRUNCHY CHICKEN

2009-12-09T15:06:00.002-07:00

Refrigerate chicken overnight!!!

Marinate Chicken
5 Large Chicken Breasts - Pounded Thin/Even
12 Ounces No Fat Plain Yogurt
½ Cup Jarred Jalapenos - Finely Diced
2 Tablespoons Light Brown Sugar
2 Teaspoons Chili Powder
1 Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper
Breading Chicken
2½ Cups Panko Breadcrumbs
½ Cup Tostitos Tortilla Chips - Crushed
1½ Cups Sharp Cheddar Cheese - Grated
⅔ Cup Jarred Jalapenos - Diced/Patted Dry

Combine all the ingredients in the marinate chicken section in a large zip lock bag. Marinate overnight.
Preheat oven to 450 degrees.
Combine breadcrumbs, tortilla chips, cheese, and jalapenos in a shallow dish. Working with one chicken breast at a time, place chicken in the shallow dish and press breading into the chicken on both sides. Place on a baking sheet coated with cooking spray.
Bake for 20 minutes or until juices run clear.

SPICY RED BEANS & RICE

2009-12-09T14:59:00.003-07:00

1 Cup Dried Red Kidney Beans
1 Large Yellow Onion – Finely Diced
1 Small Green Bell Pepper – Finely Diced
¾ Cup Celery – Finely Diced
2 Jalapenos – Finely Diced
1 Teaspoon Rosemary – Finely Chopped
1 Teaspoon Paprika
¾ Teaspoon Ground Red Pepper
½ Teaspoon Black Pepper
2 Large Jalapeno Sausage Links - Sliced
1 Bay Leaf
2 Tablespoons Chapel Hill Jalapeno Seasoning
5 Garlic Cloves - Minced
½ Teaspoon Kosher Salt
3 Cups Low Sodium Chicken Broth
3 Cups Hot Cooked Long-Grain Rice
¼ Cup Green Onions - Chopped

Soak beans overnight in 8 cups of water.
Remove beans from water. Combine ingredients through kosher salt. Place in a large zip lock and refrigerate for 4-8 hours.
In a large crock pot, add bean mixture and chicken broth. Cook on high for 5 hours.
Serve over rice and top with green onions.

CORN BREAD PUDDING

2009-12-08T18:29:00.003-07:00

2 Cans Cream Style Corn
2 Cans Whole Kernel Corn – Drained
1 Cup Sweetened Condensed Milk
2 Sticks Butter – Melted
1 Cup Yellow Corn Meal
4 Large Eggs

Preheat oven 350 degrees.
Combine all ingredients and pour into a 9X13 baking dish.
Bake for 1 hour. Spoon the bread pudding into a large bowl, mix, and serve!

ROASTED POBLANO MAC & CHEESE

2009-12-08T18:25:00.001-07:00

3 Large Poblano Peppers
16 Ounce Orzo Pasta
1 Stick Unsalted Butter
½ Cup Flour
2 Cups Heavy Cream
1 Cup 2% Milk
3 Cups Monterey Jack Cheese - Shredded
4 Ounces Goat Cheese - Crumbled
10 Ounce Rotel Tomatoes - Drained

Broil poblanos on an aluminum foil-lined baking sheet 5 inches from heat about 5 minutes on each side or until they look blistered. Place them in a large zip lock bag and seal. Let them stand for 10 minutes. Remove them from the bag, peel skin off, remove the seeds, and finely dice. Set aside.
Bring a large pot of water to a boil. Add pasta and a large amount of kosher salt. Cook for 5 minutes, strain, and set aside.
Melt butter in a Dutch oven over low heat; whisk in flour until smooth. Cook 1 minute, whisking constantly. Gradually whisk in cream and milk; cook over medium heat, whisking constantly, 5 minutes or until mixture is thickened and bubbly. Remove from heat and stir in Monterey and goat cheese until smooth. Add poblanos, rotel tomatoes, and pasta.
Bake for 40 minutes - stir and serve.

MEATBALL TORTELLINI SOUP

2009-12-08T18:21:00.001-07:00

Meatballs
1 Pound Extra Extra Lean Ground Beef
1 Cup Panko Breadcrumbs
2 Teaspoons Dried Oregano
2 Teaspoons Minced Onion
½ Teaspoon Ground Red Pepper
1 Egg
Soup
20 Ounce Fresh Cheese Tortellini Pasta
Extra Virgin Olive Oil
1 Large Onion - Finely Diced
4 Large Garlic Cloves - Minced
1 Teaspoon Thyme - Finely Chopped
14.5 Ounce Fire Roasted Diced Tomatoes - Drained
4 Cups Low Sodium Chicken Broth
1 Cup Half & Half
¼ Flour
Grated Parmesan Cheese

Combine all ingredients in the meatball section. Using a very small ice cream scoop, for into balls. This should create 25-30 balls.
Heat extra virgin olive oil in a dutch oven over medium high heat. Add meatballs to the dutch oven and cook until browned on all sides. You will need to do this in batches, adding olive as needed. Place the meatballs on a plate lined with paper towels.
Reduce heat to medium. Add onions and a touch of kosher salt to the pot. Saute until onions are tender. Add garlic and thyme; cook for 1 minute longer. Add tomatoes, broth, and meatballs to the pot; simmer for 25 minutes.
Cook tortellini according to package directions.
Whisk together half&half and flour. Add flour mixture and tortellini to the pot. Simmer for 5 minutes. Spoon into bowls and top with Parmesan cheese.

CHEDDAR BEER BUFFALO POTATO SOUP

2009-12-08T18:16:00.001-07:00

2 Pounds Ground Buffalo
2 Tablespoon Butter
2 Tablespoons Extra Virgin Olive Oil
2 Medium Onions - Diced
3 Large Garlic Cloves - Minced
3 Serrano Peppers - Finely Diced
4 Small...2 Large Russet Potatoes - Peeled/Cubed
Kosher Salt
Ground Black Pepper
12 Ounce Light Colored Beer (I used Miller Light High Life)
4 Cups Low Sodium Chicken Broth
½ Cup Flour
2 Cups 2% Milk
16 Ounces 2% Mild Cheddar Cheese - Shredded
Crescents

Heat dutch oven over medium heat with oil and butter. Add onions, garlic, serranos, potatoes, and a little salt/pepper. Saute for 10 minutes. Add beer and simmer for 15 minutes. Combine flour and 1 cup of milk...set aside.
Heat a skillet over medium high heat and cook until buffalo is browned. Set aside.
Add chicken broth and bring to a boil. Add buffalo, flour/milk mixture, 1 cup milk, and salt/pepper. Simmer for 10-15 minutes until the soup thickens.
Remove from heat and stir in cheese until melted. Heat up crescents and serve with soup.

HONEY JALAPENO GUACAMOLE

2009-12-08T18:12:00.001-07:00

4 Large Avocados - Mashed
1 Small Red Onion - Finely Diced
1 Large Jalapeno - Finely Diced
3 Large Garlic Cloves - Minced
2 Tablespoons Honey
1 Teaspoon Dried Cilantro
1 Lime - Zested/Juiced
Kosher Salt To Tasted
Ground Black Pepper To Taste

Combine all ingredients and refrigerate for at least 3 hours. Serve as a dip or as garnish!

BACON ONION RANCH DIP

2009-12-08T18:00:00.002-07:00

4 (16 Ounce) Sour Cream
4 Packages Hidden Valley Ranch Mix
2 Pounds Low Sodium Bacon – Cut Thin Strips
2 Medium Yellow Onions – Finely Diced
Kosher Salt
4 Garlic Cloves - Minced
¼ Cup Dill – Finely Chopped
Restaurant Style Tortilla Chips

Saute bacon until crisp in a large skillet over medium high heat. Transfer bacon to a bowl lined with paper towels. Reserve 2 tablespoons bacon grease. Add onions/salt and saute over medium heat until onions are caramelized. Add garlic and saute for 1 minute longer. Transfer to a bowl lined with paper towels and set aside until cool.
Combine, sour cream, ranch mix, onions, bacon, and dill. Serve with chips!

GOOEY NUT CAKE BARS

2009-11-28T10:59:00.002-07:00

Ducan Hines Yellow Cake Mix
1 Stick Butter
1 Cup Light Brown Sugar - Packed
4 Large Eggs
1 Teaspoon Vanilla Extract
½ Teaspoon Cinnamon
½ Karo Syrup
2 Tablespoons Honey
⅓ Cup Melted Butter
2 Cups Mixed Nuts – Coarsely Chopped

Preheat oven to 350 degrees. Line a 9X13 with foil. Spray with cooking pray and set aside.
Cut butter into the cake mix. Evenly press cake mixture into the bottom of your 9X13. Bake for 20 minutes or until slightly golden.
Combine remaining ingredients. Pour even over the cake mixture and bake for 30 minutes longer.
Cool completely on a wire rack. Cut bars into squares. Using the foil, lift the bars out of the pan.

POTATO SAUSAGE TACOS

2009-11-15T12:55:00.001-07:00

1 Large Russet Potato – Peeled/Quartered/Cut Thin Slices
1 Medium Yellow Onion – Diced
2 Tablespoon Extra Virgin Olive Oil
2 Tablespoons Butter
Kosher Salt
Ground Black Pepper
6 Garlic Cloves – Minced
2 Teaspoons Sage – Finely Chopped
1 Large Jalapeno Sausage Link – Boiled/Meat Removed From Casing
4 Eggs
½ Cup Milk
2% Mild Cheddar Cheese – Shredded
Homemade Flour Tortillas

Heat oil and butter in a deep skillet over medium heat. Add potatoes, onions, and a touch of salt/pepper. Mix together; press into the bottom of the pan and cook for 5 minutes. Stir every 5 minutes and press down, cook an additional 5 minutes. Do this for 15-20 minutes. Using a spatula break up the potatoes into smaller pieces. Add garlic, sausage, and sage. Cook until heated through.
In a small bowl, whisk together eggs and milk. Add to the skillet; season with salt and pepper. Cook, stirring continuously, until the eggs are no longer runny.
Layer: tortilla, potato mixture, and cheese!

GRILLED PORK CHOPS

2009-11-14T13:24:00.001-07:00

4 Super Thin Bone In Pork Chops
½ Whiskey
1 Large Shallot - Diced
5 Garlic Cloves - Diced
1 Tablespoon Extra Virgin Olive Oil
½ Teaspoon Kosher Salt
½ Teaspoon Ground Black Pepper/Additional to Season Pork Before Grilling

Combine all ingredients in a large zip lock bag. Mix everything thoroughly and marinate for at least 1 hour, turning the bag occasionally.Preheat grill to medium low heat.Remove pork and season with pepper on each side of the pork chops. Grill for 3-4 minutes on each side until no longer pink.

SPINACH & RICE WITH A SPICY PEANUT SAUCE

2009-11-14T13:17:00.001-07:00

½ Basmati Rice
1 Tablespoon Butter
3 Garlic Cloves - Minced
1 Cup Low Sodium Chicken Broth
½ Cup Low Sodium Chicken Broth
3 Tablespoons Creamy Peanut Butter
1 Teaspoon Dark Brown Sugar
1 Teaspoon Extra Virgin Olive Oil
½ Teaspoon Salt
½ Teaspoon Crushed Red Pepper Flakes
3 Garlic Cloves - Minced
9 Ounce Fresh Spinach – Coarsely Chopped

Heat butter in a small sauce pot over medium high heat. Add rice and cook, stirring continuously, until browned. Add garlic and cook for 1 minute longer. Add chicken broth, bring to a boil, cover, reduce heat, and simmer for 15-20 minutes. Let it stand for 5 minutes.Heat chicken broth, peanut butter, sugar, olive oil, salt, red pepper flakes, and garlic in a sauce pan over medium heat. When the sauce becomes smooth add spinach and rice. Cook, tossing all ingredients together, for 5 minutes longer. You may want to add additional salt at this point.

THICK & CREAMY MEXICAN SOUP

2009-11-14T13:12:00.000-07:00

1½ Cups Low Sodium Chicken Broth
1 Cup Whole Milk
½ Cup All-Purpose Flour
6 Ounce Nonfat Plain Yogurt
14-Ounce Can Diced Fire Roasted Tomatoes - Drained
14½ Ounce Pinto Beans – Rinsed/Drained
1 CAN WHITE CORN & CHIPOTLE CHILES - DRAINED
Kosher Salt
Ground Pepper
Extra Virgin Olive Oil
1 Large Red Onion - Diced
1 Poblano Pepper – Seeded/Finely Diced
1 Jalapeno – Finely Diced
5 Cloves Garlic - Minced
1½ Lean Ground Beef
1 Tablespoon Chili Powder
1 Teaspoon Dried Oregano
½ Teaspoon Ground Cumin
10 Corn Tortillas - Cut Into Small Pieces
3 Large Avocados - Diced
2 Cups Sharp Cheddar Cheese - Shredded

Preheat oven to 375°F.Bring chicken broth to a simmer in a medium saucepan. Whisk together milk and flour in a small bowl until smooth. Add to the broth and cook over medium, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, pinto beans, and corn. Season to taste with salt and pepper. Set aside.Heat oil in a Dutch oven over medium-high heat. Add onion, poblano, and jalapenos, stirring occasionally, until tender. Add garlic and cook for 1 minute longer. Add beef, chili powder, oregano, and cumin. Cook until meat is completely browned - pat extra grease away with a paper towel.Add the sauce, corn tortillas, and avocado to the pot. Fold all the ingredients together - do this carefully so you don’t mash the avocado. Top with cheese and bake for 30 minutes.

CREAMY STOVE TOP MAC & CHEESE

2009-11-14T13:02:00.001-07:00

3 Tablespoons All-Purpose Flour

1 Teaspoon Kosher Salt/Plus Touch For Onions

¼ Teaspoon Ground Black Pepper

2¼ Cups Whole Milk

2 Ounces ⅓ Less Fat Cream Cheese – Softened

2 Teaspoons Dijon Mustard

2 Teaspoons Worcestershire Sauce

Extra Virgin Olive Oil

4 Garlic Cloves – Minced

¼ Cup Shallots – Minced

¾ Cup Extra Sharp Cheddar Cheese – Shredded

¾ Cup Jalapeno Cheese – Shredded

16 Ounces Cavatappi Pasta

Cook pasta according to package directions.Heat oil, in a large sauce pot, over medium heat. Add shallots, with a touch of salt, and saute until they start to brown. Add garlic and cook for 1 minute longer. Add flour and cook for a few minutes, stirring continuously. Whisk in the milk, salt, and pepper. Drop cream cheese by teaspoonfuls into milk mixture; bring to a boil over medium-high heat, stirring constantly. Reduce heat; simmer 2 minutes or until thick and cream cheese melts, stirring occasionally. Stir in mustard and Worcestershire; simmer 1 minute. Add cheddar cheese, stirring until cheese melts. Remove from heat and add pasta; toss well.

Dill Stroganoff

2009-10-25T19:52:00.002-06:00

8 Ounces Extra Wide Egg Noodles

2 Tablespoons Extra Virgin Olive Oil

2 Tablespoons Butter

1 Pound Lean Ground Beef

1 Medium Yellow Onion - Diced

4 Garlic Cloves - Minced

10 Ounces Cremini Mushrooms - Sliced

2 Tablespoons All Purpose Flour

1 Cup Low Sodium Beef Broth

Kosher Salt

Ground Black Pepper

1 Tablespoon Baby Dill - Finely Chopped (More for Garnish)

2 Tablespoons Tomato Paste

3/4 Cup Sour Cream

1 Tablespoon Sherry

Cook pasta according to package directions.
Heat oil and butter in a skillet over medium heat. Add mushrooms, onions, salt, and pepper to the skillet. Saute until mushrooms have released their liquid and it has been cooked off. Remove from skillet and set aside.
Add ground beef to the pan and cook until almost browned. Add mushrooms/onions, garlic, dill, and tomato paste to the ground beef. Cook until meat has completely browned. Stir in flour and cook for 2 minutes stirring constantly. Add broth and reduce heat to low; simmer for 5 minutes or until thickened.
Add noodles, sour cream, and sherry to the skillet and toss until well combined. Remove from heat and top with fresh dill.

Paremesan & Sage Crusted Pork Chops

2009-10-25T19:31:00.002-06:00

4 Boneless Pork Chops - Pound ¼" Thick
1 Cup Panko Breadcrumbs
¼ Cup Parmesan Cheese
1 Tablespoon Sage - Finely Chopped
2 Egg Whites
1 Tablespoon Emeril’s Horseradish Mustard
Extra Virgin Olive Oil
¼ Cup All Purpose Flour
Kosher Salt
Ground Black Pepper

Combine panko, cheese, and sage in a shallow dish. Place flour, salt, and pepper in another shallow dish. Combine mustard and egg whites in another shallow dish, stirring with a whisk.

Dredge each pork chop in the flour. Shake off excess and dip in egg/mustard. Shake off excess and dredge in breadcrumbs. Repeat for remaining pork chops.

Heat oil a large nonstick skillet over medium heat. Add 2 pork chops; cook 3 minutes on each side or until browned and done. Add a little more oil to the pan and cook the remaining pork chops.

Chicken Rice & Potato Cheese Soup

2009-10-17T11:08:00.002-06:00

October 16, 2009
Chicken Rice & Potato Cheese Soup
(Angela Harcrow’s Recipe)

· 2 cup uncooked basmati rice
· 2 Tablespoons Butter
· 2 Cup fat-free, less-sodium chicken broth
· 2 Cup Water
· Extra virgin olive oil
· 1 yellow onion - chopped
· 4 garlic cloves, minced
· 3 cups fat-free, less-sodium chicken broth
· 2 cups cubed peeled russet baking potato (2 large)
· 1 cup whole milk
· 2 cups half & half
· 1/3 cup all-purpose flour
· 10 ounce 2% Velveeta Cheese - Cubed
· 4 Boneless Skinless Chicken Breasts
· Chapel Hill Jalapeno Seasoning
· 1 Tablespoon Thyme – Finely Chopped
· 1/2 teaspoon freshly ground black pepper
· 1/4 teaspoon salt
1. Preheat the oven to 375 degrees. Place the chicken in a large zip lock bag and pound out each breast until they are all the same thickness. Pat dry with paper towel, season with Chapel Hill, and drizzle with extra virgin olive oil. Bake for 20-30 minutes. Coarsely chop and set aside.
2. Melt butter over medium high heat in a small pot. Add rice and cook for about 5 minutes or until rice starts to brown. Add 2 cups of chicken broth and water. Bring to a boil, reduce heat, cover, and cook for 20 minutes. Remove from heat and let it stand for 5 minutes.
3. Heat extra virgin olive oil in a large Dutch oven over medium-high heat. Add onion and sauté 5 minutes. Add garlic and sauté for 1 minute. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer 5 minutes or until potato is tender.
4. Combine milk and flour, stirring well with a whisk. Add the milk mixture to potato mixture; cook 5 minutes or until slightly thick, stirring constantly. Add cheese, stirring until cheese melts. Remove from heat, stir in rice, chicken, thyme, pepper, and salt.

Black Bean Chicken & Rice Soup

2009-10-17T10:09:00.002-06:00

October 13, 2009
Black Bean Chicken & Rice Soup
(Angela Harcrow’s Recipe)

· 2 Cup Dried Black Beans
· 1 ½ Cups Basmati Rice
· 1 ½ Tablespoons Butter
· Extra Virgin Olive Oil
· 2 Yellow Onions - Chopped
· 14 Garlic Cloves, Minced And Divided
· 5 Cups & 1 ½ Cups Fat-Free, Less-Sodium Chicken Broth
· 2 Cups & 1 ½ Cups Water
· 1/4 Cup No-Salt-Added Tomato Paste
· 3 Tablespoons Hot Red Pepper Paste
· 2 Teaspoon Dried Oregano
· 1 ½ Teaspoon Ground Cumin
· ½ Teaspoon Ground Red Pepper
· 2 (4-Ounce) Can Chopped Green Chiles
· 1 Cup Fresh Cilantro Leaves
· 8 Chicken Thighs – Season With Favorite Mexican Seasoning, Grill, And Coarsely Chop.
· Monterey Jack Cheese - Shredded

1. Sort and wash beans, and place in a large Dutch oven. Cover with water; cover and let stand for 8 hours. Drain beans.
2. Melt butter over medium high heat in a small pot. Add rice and cook for about 5 minutes or until rice starts to brown. Add 1 ½ cups of chicken broth and water. Bring to a boil, reduce heat, cover, and cook for 20 minutes. Remove from heat and let it stand for 5 minutes.
3. Heat oil in a Dutch oven over medium heat. Add onion; cook 4 minutes, stirring often. Add garlic cloves; cook 1 minute. Increase heat to medium-high. Add beans, broth, and next 7 ingredients (through chiles); bring to a boil. Cover, reduce heat, and simmer 1 hour or until beans are tender. Let stand 10 minutes.
4. Remove half of bean and set aside. Using an immersion blender, blend the remaining beans until smooth. Return soup to pan, add chicken, and cilantro; cook 5 minutes, stirring often.
5. Serve one of two ways: (As shown) Spoon rice into a bowl, top rice with cheese, spoon soup on top, and top with a little cheese. You can also just mix the rice and cheese into the soup and serve. Both ways are excellent!

Bucatini With Mushrooms

2009-10-12T19:22:00.001-06:00

October 12, 2009
Bucatini With Mushrooms
Cuisine Tonight…Week Night Menus – Page 37

· 8 ounces uncooked bucatini
· 3 1/2 teaspoons salt, divided
· 2 tablespoon butter
· 1 Tablespoon Extra Virgin Olive Oil
· 1/4 cup finely chopped shallots
· 8 ounces Cremini Mushrooms - Quartered
· 4 ounces Button Mushrooms - Quartered
· 2 garlic cloves, minced
· 2 tablespoons dry sherry
· 2 Tablespoons & 4 Tablespoons Parmigiano-Reggiano cheese - grated
· 1/4 cup half and half
· ¼ cup beef broth
· ¼ cup chicken broth
· 1 teaspoon - finely chopped fresh sage
· 1/2 teaspoon cracked black pepper
· 1 teaspoon truffle oil

1. Cook pasta with 1 tablespoon salt in boiling water 10 minutes or until al dente; drain in a colander over a bowl.
2. Melt 2 tablespoons of butter and 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat. Add shallots, mushrooms, and garlic; sauté 5 minutes, stirring frequently. Stir in sherry and 1/4 teaspoon salt; cook 1 minute or until liquid evaporates.
3. Add 2 tablespoons of parmigiano reggiano cheese. Reduce heat to medium. Stir in pasta, chicken broth, beef broth, remaining 1/4 teaspoon salt, 1/4 cup grated cheese, half & half, chopped sage, and pepper; toss well to combine. Drizzle with truffle oil; toss.

Smothered Pork Marsala

2009-10-09T19:01:00.000-06:00

October 8, 2009
Smothered Pork Marsala
Cuisine Tonight…Week Night Menus – Page 37

· 4 Boneless Pork Chops – Pounded to ¼” Thickness
· 2 Tablespoons Extra Virgin Olive Oil
· 2 Tablespoons Butter
· ½ Cup All Purpose Flour – Seasoned With Salt & Pepper
· 8 Ounces Cremini Mushrooms – Cut Large Equal Chunks
· 2 Tablespoons Minced Garlic
· 2 Tablespoons Minced Shallots
· 1 Tablespoon Extra Virgin Olive Oil
· 1 Tablespoon All Purpose Flour
· ½ Cup Marsala Wine
· 1 Cup Half & Half
· ¼ Minced Fresh Parsley
1. Heat 1 Tablespoon oil and 1 Tablespoon butter in a sauté pan over medium high heat. Dredge pork chops in the flour mixture, shake off excess flour. Saute 2 pork chops for 2-4 minutes on each side. Add remaining tablespoon of butter and oil to the pan. Cook the remaining 2 pork chops. Set pork aside on a plate and keep warm.
2. Add mushrooms to the pan and sauté until softened – about 5 to 7 minutes. Add shallots, tablespoon oil, and garlic. Cook until softened – 2 to 3 minutes. Stir in tablespoon flour. Deglaze the pan with Marsala wine, and scrape brown bits from the bottom of the pan. Cook until liquid is reduced by half. Stir in half & half, simmer for 5 minutes. Return meat to the pan and cook until heated through. Place pork on plate with Marsala sauce and top with parsley.

Parmesan Roasted Potatoes

2009-10-09T18:55:00.001-06:00

October 8, 2009
Parmesan Roasted Potatoes
Cuisine Tonight…Week Night Menus – Page 37

· 1 ½ Pounds Baby Red Potatoes – Cut 1/2” Slices
· 3 Tablespoons Extra Virgin Olive Oil
· ½ Cup Shredded Parmesan Cheese
· ¼ Panko Bread Crumbs
· ¼ Minced Fresh Parsley
· Ground Black Pepper
1. Preheat the oven to 375 degrees F.
2. Toss potatoes, olive oil, parmesan cheese, bread crumbs, and parsley until well combined. Arrange potatoes on a baking sheet (try to get all the bread/cheese on top of the slices of potatoes. Make sure they are not over lapping. Sprinkle with ground black pepper.
3. Bake for 30 – 35 minutes or until potatoes are tender.

Pancetta & Brie Quiche

2009-10-09T18:21:00.001-06:00

October 7, 2009
Pancetta & Brie Quiche
(Angela Harcrow’s Recipe)

· ½ - ¾ Pound Pancetta – Finely Diced
· 1 Medium Onion – Finely Diced
· 8 Ounce Round Brie Cheese – Rind Removed & Cubed in Small Pieces
· ½ Cup Light Hellman’s Mayo
· 8 Large Eggs – Lightly Beaten
· 1 Tablespoon Shredded Parmesan Cheese
· ½ Teaspoon Pepper
· ¼ Teaspoon Dried Basil
· ¼ Teaspoon Red Pepper Flakes
1. Preheat the oven to 375 degrees F.
2. In a skillet, add onion, pancetta and extra virgin olive oil. Sauté over medium high heat until pancetta is crisp. Transfer to a plate lined with paper towels and set aside.
3. Combine pancetta mixture, eggs, mayo, parmesan, pepper, dried basil, and red pepper flakes. Transfer to a 9” pie plate sprayed with cooking spray.Cook for 30 to 35 minutes or until a knife inserted in the center comes out clean.

Fancy Mac & Cheese

2009-10-08T20:19:00.001-06:00

September 30, 2009
Fancy Mac & Cheese
(Angela Harcrow’s Recipe)

· Kosher Salt
· 1 Pound Fusilli Pasta
· 1 Quart Milk
· 8 Tablespoons (1 Stick) Unsalted Butter, Divided
· 1/2 Cup All-Purpose Flour
· 12 Ounces Gruyere Cheese, Grated (4 Cups)
· 8 Ounces Extra-Sharp Cheddar, Grated (2 Cups)
· 2 Ounces Blue Cheese - Crumbled
· 1 Large Yellow Onion – Finely Diced
· 1 Pound Pancetta – Finely Diced
· 1 ½ Cups Panko Breadcrumbs
1. Preheat the oven to 375 degrees F.
2. Drizzle oil into a large pot of boiling salted water. Add the fusilli and cook 6 to 8 minutes. Drain well.
3. In a skillet, add onion, pancetta, extra virgin olive oil with a little ground black pepper. Saute over medium high heat until pancetta is crisp. Transfer to a plate lined with paper towels and set aside.
4. Meanwhile, heat the milk in a small saucepan, but don't boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, cheddar, blue cheese, and ground black pepper. Add the cooked fusilli and pancetta - stir well. Pour into a 9X13 coated with cooking spray.
5. Melt the remaining 2 tablespoons of butter, combine them with the panko bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and browned on the top.

Fish, Sausage & Potatoes

2009-09-22T20:05:00.000-06:00

September 22, 2009
Fish, Sausage & Potatoes
(Angela Harcrow’s Recipe)

· 1 tablespoon extra-virgin olive oil, plus more to drizzle on the fish
· 3 Links Hot Italian Turkey Sausage – Casings Removed
· 2 large cloves garlic - minced
· 1 medium onion – thinly sliced
· 4 large Yukon gold potatoes – thinly sliced
· Salt and freshly ground black pepper
· 1/2 cup dry vermouth
· 4 small cod fillets
· A handful flat-leaf parsley, chopped
· 1/2 lemon
1. Heat 1 tablespoon of extra-virgin olive oil, a turn of the pan, over medium-high heat. Heads up: use a skillet with a tight fitting lid. Add the sausage and crumble while browning, about 3 to 4 minutes. Add the garlic, onions and potatoes to the pan with the sausage and season with salt and pepper, to taste. Douse the pan with half of the vermouth, cover the pan with a lid and cook 10 to 12 minutes. Season the fish with salt and pepper. Set fillets on top of the potatoes and douse with the remaining vermouth. Set lid in place and cook until the fish is opaque, about 6 to 8 minutes.
2. Top the fish with parsley, the juice of 1/2 a lemon and garnish with a liberal drizzle of extra-virgin olive oil.

Potato & Sausage Torte

2009-08-22T11:40:00.000-06:00

August 22, 2009
Potato & Sausage Torte
http://www.foodnetwork.com/recipes/claire-robinson/green-goddess-rice-recipe/index.html

· ½ Sausage Link – Any kind you prefer…I used spicy deer sausage. We grilled it, then chopped it finely.
· 3 sprigs fresh thyme
· 2/3 cup heavy cream
· 2 Pillsbury Pie Crusts
· 3 medium baking potatoes, peeled
· Salt and freshly ground black pepper
· 1/4 cup grated Gruyere cheese
· 1 egg white, whisked with a splash of water
1. Preheat the oven to 375 degrees F.
2. In a small saucepan, heat the thyme and cream over low heat to a bare simmer. Turn off the heat and let steep for about 5 minutes. Remove the thyme sprigs.
3. Slice the potatoes in half lengthwise and then finely slice the potatoes (I used a mandolin). Working in circles, arrange the potato slices in the pie crust (poke holes using a fork into the bottom of the pie crust), stopping to season each layer with salt, pepper, and about 1/4 of the crumbled bacon. On the first layer place a little cheese down over the top. Continue layering until the pie pan is nearly full. Top with an even layer of the remaining cheese and gently pour cream around and over the entire pie, allowing it to seep down between the potato slices.
4. Cover the pie with the dough and crimp the edges closed. Brush the top and edges of the crust with egg wash. Make a few slits in the center of the top crust, for the steam to escape, and put the pie pan on a baking sheet. Bake the torte until the crust is browned and crispy and the potatoes are cooked through, about 50 to 60 minutes. If the crust edges get too brown, cover them with some strips of aluminum foil. Remove the pie from the oven and let rest at least 15 minutes before cutting into wedges and serving.

Green Goddess Rice & Grilled Steak

2009-08-19T19:22:00.001-06:00

August 19, 2009
Green Goddess Rice & Grilled Steak
http://www.foodnetwork.com/recipes/claire-robinson/green-goddess-rice-recipe/index.html

· 1 1/2 cups basmati rice
· Kosher salt
· 1 small avocado, peeled, pitted, and coarsely chopped
· 1 cup packed fresh basil leaves
· 1 lemon, juiced
· 3 tablespoons extra-virgin olive oil
· 1/4 cup water
· Freshly ground black pepper
· Sirloin Steak – (I seasoned mine with garlic powder, minced onion, dried dill, salt & pepper-rub with extra virgin olive oil…we like rare so we grilled ours over medium high heat for 3-4 minutes on each side)
1. Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.
2. Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.
3. Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.

Chicken Bacon & Mushroom Pie

2009-08-16T19:05:00.001-06:00

August 16, 2009
Chicken Bacon & Mushroom Pie
(Angela Harcrow’s Recipe)

· 6 Slices Lower Sodium Center Cut Bacon – Cut Into 1 Inch Pieces…Patted Dry With Paper Towels
· 1 Tablespoon garlic infused oil
· 10 Ounce Package Sliced Cremini Mushrooms
· 6 boneless skinless chicken thigh - cut into 1 inch pieces
· 1/3 cup all-purpose flour
· 1 teaspoon fresh thyme – finely chopped
· 2 ½ cups low sodium chicken stock
· 2 tablespoon Marsala
· 1 Large Onion – Coarsely Chopped
· 2 Pillsbury Refrigerated Pie Crusts
· 1 Egg White
1. Preheat the oven to 425 degrees F.
2. In a small sauce pot, add chicken broth and Marsala wine…cook until heated through.
3. In a small bowl combine, chicken, flour and thyme. Toss to coat.
4. Heat garlic oil over medium heat in a Dutch oven. Add bacon to the pan and cook until bacon starts to crisp. Add onions, mushrooms, chicken, salt and pepper to the pan and cook until chicken is done and mushrooms are tender.
5. Pour in the hot stock, stirring to form a sauce and let this bubble away for about 15 minutes – stirring occasionally. When you add the stock to the pan make sure you scrap all the bits off the bottom of the pan.
6. Spray a 9” pie plate with Pam. Lay one of the pie crusts in the plate. Form to the bottom of the pan. Using a fork, prick holes in the bottom of the pie crust. Using a slotted spoon, remove all the meat and onions and put in the bottom of the pie shell. Spoon the gravy left in the pan to fill up the pie shell. Top with the other pie crust – cut slits in the top of the pie crust to allow the steam to escape. Bake for 20 minutes.

Lemon Ricotta Cookies With Lemon Glaze

2009-08-15T19:06:00.001-06:00

August 15, 2009
Lemon Ricotta Cookies With Lemon Glaze
http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-ricotta-cookies-with-lemon-glaze-recipe/index.html

Cookies:
· 2 1/2 Cups All-Purpose Flour
· 1 Teaspoon Baking Powder
· 1 Teaspoon Salt
· 1 Stick Unsalted Butter, Softened
· 2 Cups Sugar
· 2 Eggs
· 1 (15-Ounce) Container Whole Milk Ricotta Cheese
· 3 Tablespoons Lemon Juice
· 1 Lemon, Zested
· Glaze:
· 1 1/2 Cups Powdered Sugar
· 3 Tablespoons Lemon Juice
· 1 Lemon, Zested
1. Preheat the oven to 375 degrees F.
2. Cookies: In a medium bowl combine the flour, baking powder, and salt. Set aside.
3. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
4. Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
5. Glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon glaze onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

King Ranch Chicken

2009-08-15T18:58:00.000-06:00

August 15, 2009
King Ranch Chicken
(Angela Harcrow’s Recipe)
· 1 1/2 Cups Reduced-Sodium Chicken Broth
· 1 Cup Whole Milk (You can use skim or 2% if you want to…it was all I had!)
· 1/2 Cup All-Purpose Flour
· 1/2 Cup Nonfat Plain Yogurt
· 1 14-Ounce Can Diced Fire Roasted Tomatoes, Drained
· 1 4-Ounce Can Chopped Green Chilies, Drained
· 1/4 Cup Chopped Fresh Cilantro
· 1 Tablespoon Chili Powder
· 1 Teaspoon Dried Oregano
· 1/2 Teaspoon Ground Cumin
· Salt & Freshly Ground Pepper To Taste
· 1 1/2 Teaspoons Canola Oil
· 1 Large Onion, Chopped
· 1 Red Or Green Bell Pepper, Seeded And Diced
· 2 Cloves Garlic, Minced
· 6 Boneless Skinless Chicken Thighs – Diced (I boiled it with cumin, oregano, garlic powder, minced onion, salt, and pepper – boil for 30 mintues.)
· 10 Corn Tortillas, Cut Into Small Pieces
· 1 Bag Shredded 2% Mexican Blend Cheese
1. Preheat oven to 375°F.
2. Bring chicken broth to a simmer in a medium saucepan. Whisk together milk and flour in a small bowl until smooth. Add to the broth and cook over medium, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chilies, cilantro, chili powder, oregano and cumin. Season to taste with salt and pepper. Set aside.
3. Heat oil in a Dutch oven over medium-high heat. Add onion and bell pepper, stirring occasionally, until tender. Add garlic and the chicken and heat until the garlic becomes fragrant – remove from heat.
4. Add the sauce and corn tortillas to the pot. Top with cheese and bake for 30 minutes.

Sausage Stuffed Portobello Mushrooms

2009-08-12T19:45:00.001-06:00

August 11, 2009
Sausage Stuffed Portobello Mushrooms
(Angela Harcrow’s Recipe)
· 6 Portobello Mushrooms, Stemmed And The Gills Removed (Reserve Stems And Coarsely Chop)
· Extra-Virgin Olive Oil
· 2 Hot Italian Link Turkey Sausages – Casings Removed
· 20 Ounces Sweet Italian Turkey Sausage
· 1/2 Cup Finely Chopped Onion
· 1/4 Cup Finely Chopped Green Bell Pepper
· 3 Garlic Cloves – Minced
· Tony Chachere’s – To Taste
· 1/2 Cup Plain Bread Crumbs
· 1/2 Cup Freshly Grated Pecorino Romano Cheese
· 1/4 Cup Plus 1 Tablespoon Minced Fresh Parsley Leaves
1. Preheat the oven to 400 degrees F.
2. Using your hands, lightly rub each portobello mushroom with olive oil.
3. Cook the sausage in a medium cast iron skillet until browned, about 4 minutes. Drain all the grease from the pan. Add the onion, bell pepper, mushroom stems, and tony charchere’s to taste and cook until softened, about 3 minutes – you may have to add just a little extra virgin olive oil. Add the garlic and cook until fragrant, about 30 seconds. Remove from heat.
4. Transfer sausage-vegetable mixture to the bowl of a food processor. Add, 1/4 cup of the bread crumbs, 1/4 cup of cheese, 1/4 cup of parsley, a little more tony’s, and 2 teaspoons of olive oil. Pulse until mixture is finely chopped and comes together slightly.
5. Divide the filling among the mushroom caps. Place the filled mushrooms on a baking sheet. Combine remaining 1/4 cup of bread crumbs and 1/4 cup of cheese in a small mixing bowl. Divide the bread crumb mixture evenly among the tops of the mushrooms. Bake until golden brown on top and the mushrooms are tender, about 15 to 18 minutes. Remove from oven and let cool slightly. Garnish with remaining tablespoon of parsley, drizzle with olive oil.

Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce

2009-08-12T18:54:00.001-06:00

August 8, 2009
Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce
http://www.foodnetwork.com/recipes/rachael-ray/everything-salmon-burgers-with-scallion-sour-cream-cream-cheese-sauce-recipe/index.html

· 4 (6-Ounce) Skinless Salmon Fillets, Cut Into Large Chunks
· 1 Tablespoon Grill Seasoning, (Recommended: Montreal Seasoning By Mccormick)
· 1 Tablespoon Poppy Seeds
· 1 Tablespoon Sesame Seeds
· 3 Tablespoons Chopped Fresh Dill
· Extra-Virgin Olive Oil For Drizzling
· 1/2 Cup Softened Cream Cheese
· 3 Scallions, Whites And Greens, Chopped
· 1/2 Cup Sour Cream
· 1 Teaspoon Lemon Juice
· Green Leaf Lettuce, For Topping
· Kaiser Rolls
1. Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.
2. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.
3. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.
4. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice. Layer: Bottom roll, spread, salmon, lettuce, spread on the top Kaiser roll as well.

Beefy Mushroom Italian Bake

2009-08-12T18:40:00.000-06:00

August 7, 2009
Beefy Mushroom Italian Bake
(Angela Harcrow’s Recipe)
· 1 to 1 ½ Pounds Lean Ground Beef – I used Nilgai Meat
· 1 Medium Yellow Onion – Coarsely Chopped
· 2 Garlic Cloves - Minced
· 1 Package McCormick’s Zesty Italian Powder Mix
· 1 Cup HEB Spicy Red Pepper Sauce – or whatever spaghetti sauce you prefer.
· ½ Sherry
· 2 – Reduced Fat Crescent Cans
· 1 Small Bag Mozzarella Cheese
· 1 Tablespoon Butter – Melted
· Garlic Salt
1. Preheat oven to 350 degrees.
2. Heat a skillet over medium heat and add onions, extra virgin olive oil, and salt. Sauté until onions start to soften. The add ground beef and zesty packet to the skillet. Cook until the meat is browned. Add the garlic and cook for an additional 1-2 minutes. Add sherry to the pan and simmer until the liquid has evaporated. Stir in the sauce and cook until heated through.
3. Spray 9X13 baking dish with cooking spray. Roll out one can crescent out in the bottom of the baking dish. Spoon meat mixture over the crescent, top with cheese, and top with other can of crescent. Brush with butter and sprinkle with garlic salt.
4. Bake for 30 minutes or until bubbly on the edges!

Grilled Chicken Sandwich With Chipotle Onion Spread & Avocado

2009-08-05T19:59:00.000-06:00

August 3, 2009
Grilled Chicken Sandwich With Chipotle Onion Spread & Avocado
(Angela Harcrow’s Recipe)
· 4 Boneless Skinless Chicken Breasts
· ½ Small Red Onion
· Extra Virgin Olive Oil
· Fajita Seasoning
· ¼ Teaspoon Chipotle Chili Powder
· ½ Fresh Lime – Juice
· ¼ Cup Light Sour Cream
· Salt
· Romaine Lettuce – Shredded
· Avocado Slices
· Crescent Rolls
1. Preheat grill over medium-high heat. Season the chicken breast with fajita seasoning. Drizzle with extra virgin olive oil. Grill for 4-5 minutes on each side or until no longer pink and the juices run clear. Cut into thin slices.
2. In a small skillet, add onions, extra virgin olive oil and salt. Heat to medium heat and sauté until the onions are turning brown. Set aside to slightly cool.
3. In a small bowl, mix sour cream, chili powder, onion, and lime juice.
4. Cut crescents in half and layer: bottom crescent, sour cream spread, lettuce, thin slices of chicken, avocado, spread more sour cream stuff on the top of the crescent and place on top.

Prosciutto & Smoked Gouda Panini With Roasted Tomato Soup

2009-08-03T19:38:00.000-06:00

August 3, 2009
Prosciutto & Smoked Gouda Panini With Roasted Tomato Soup
(Angela Harcrow’s Recipe)
· 1 Tablespoon Butter
· 1 Tablespoon Extra Virgin Olive Oil
· 1 Medium Yellow Onion – Coarsely Chopped
· 2 Garlic Cloves Minced
· 4 Fresh Basil Leaves – Torn
· Salt & Pepper
· 1 Teaspoon Sugar
· ¾ Cup Whole Milk
· 2 – 14.5 Ounce Fire Roasted Diced Tomatoes – Not Drained
· ½ Bell Pepper - Fire Roasted Jar Coarsely Chopped
· 14 Ounce Reduced Sodium 98% Fat Free Chicken Broth
· 8 Slices Potato Bread
· 3 Ounce Prosciutto
· 8 Thinly Sliced Pieces Smoked Gouda
· Boars Head Horseradish Sauce
1. Preheat oven 450 degrees.
2. Melt butter in a large saucepan over medium heat. Add chopped onion, garlic, and shallots to pan, and cook for 5 minutes or until vegetables are tender, stirring frequently. Add sugar, pepper, salt, and basil leaves, and cook 5 minutes. Add bell pepper, diced tomatoes, and broth, and bring to a boil. Reduce heat, and simmer 1 hour. Add milk the last 5 minutes. Using an immersion blender, blend until soup is smooth.
3. Brush extra virgin on the outside of 8 pieces of the bread. Place bread oil side down. Spread a thin layer of horseradish sauce over each slice of bread. Top each slice of bread with one slice of cheese. Then evenly distribute prosciutto over 4 slices of bread. Top each piece of prosciutto topped bread with a piece that only has cheese.If you have a Panini press, heat it to 400 degrees and cook for 3-4 minutes. If you have a skillet, heat the skillet over medium high heat with a little extra virgin olive oil. Use another pan, weighted down with large can, to press down the sandwich. Cook for 3-4 minutes on each side.

Crispy Roasted Chicken Thighs & Skillet Potatoes

2009-08-01T18:05:00.000-06:00

August 1, 2009
Crispy Roasted Chicken Thighs & Skillet Potatoes
(Angela Harcrow’s Recipe)
· 6 Skin On Bone-in Chicken Thighs – Skin trimmed and as much fat trimmed off as possible…I used scissors!
· 2 Tablespoons Extra Virgin Olive Oil
· Salt & Pepper
· 3 Tablespoons Vegetable Oil
· 4-5 New Potatoes – Diced
· 1 Large Yellow Onion – Coarsely Chopped
· 4 Garlic Cloves – Minced
· 1 Tablespoon Butter - Melted
· 1 Teaspoon Fresh Dill – Finely Chopped
1. Preheat oven 450 degrees.
2. Season with chicken with salt and pepper. Heat a extra virgin olive oil in a cast iron skillet over high heat. Place the chicken skin side down and brown for about 3 minutes. Place skillet in the oven and cook for 15-20 minutes or until juices run clear.
3. Add potatoes, oil, and salt/pepper to a cast iron skillet. Heat over medium low heat and sauté for about 15 minutes or until the potatoes are becoming tender. Stir occasionally. After the potatoes have become tender, smash and stab them using a spatula or wooden spoon. Add onions to the pan and a little more salt. Cook for about 5 minutes longer or until the onions are translucent and tender. When the onions are translucent add the garlic and cook for an additional 1-2 minutes…also season with salt/pepper again.
4. In a small bowl, mix together butter and dill.
5. When the chicken is done, remove from skillet and pour butter mixture even over the skin.

Vegadillas

2009-07-30T19:38:00.001-06:00

July 28, 2009
Vegadillas
(Angela Harcrow’s Recipe)
· Fresh Flour Tortillas – I got mine at HEB!
· 1 Tablespoon Vegetable Oil
· 2 Small Zucchinis – Small Dice
· 2 Ears Fresh Corn – Cut off the cob…trust me it is worth it…equals about 1 cup.
· 1 Large Poblano – Finely Diced
· 2 Garlic Cloves – Minced
· Salt & Pepper
· Extra Virgin Olive Oil
· Shredded Monterrey Jack Cheese
1. Heat cast iron skillet over medium heat – add poblano peppers and vegetable oil. Cook for about 3-4 minutes. Add zucchini and salt/pepper – sauté until veggies are soft and browning a touch. Add corn and garlic to the pan – sauté for about 4-5 more minutes.
2. Heat a non-stick skillet over medium low heat – if you get the heat to high you will burn the tortillas before the cheese melts. Make sure the tortillas are at room temperature before you cook them. Also before you add a tortilla to the pan, add a little extra virgin olive oil.
3. Lay one tortilla down in the skillet. On one side spoon the corn mixture and top with cheese. Quickly fold the tortilla over the veggies and cheese. Heat the one side until it browns, flip and do the same to the other side. Repeat with the remaining tortillas!

Slap Yo Momma Taco Salad

2009-07-29T19:14:00.000-06:00

July 28, 2009
Slap Yo Momma Taco Salad
(Angela Harcrow’s Recipe)
· 1 ½ Pounds Lean Ground Beef – I used Nilgai meat.
· Extra Virgin Olive Oil
· 1 Medium Yellow Onion – Coarsely Chopped
· 3 Jalapenos – Finely Diced
· 4 Garlic Cloves – Minced
· 1 Teaspoon Oregano
· ½ Teaspoon Chipotle Chile Powder
· 1 Teaspoon Cumin
· 3 Large Avocado
· 1 Cup Low Fat Yogurt
· 2 Garlic Cloves – Minced
· 1 Limes
· 1 Can Rotel Tomatoes – Drained
· 1/3 Cup Jarred Green Salsa
· 1 ½ Cups Crushed Tortilla Chips – Divided
· ½ Cup Monterrey Jack Cheese Shredded - Divided
· 1 Can Reduced Sodium Pinto Beans – Rinsed & Drained
· Shredded Romaine Lettuce
· Diced Tomatoes
·
1. Using a blender or food processor, combine avocado, yogurt, 1 jalapeno, garlic cloves, juice of 1 lime, and salt/pepper to taste. Blend until smooth. Refrigerate for at least 1 hour.
2. Heat cast iron skillet over medium heat – add onion, jalapeno, extra virgin olive oil and salt/pepper. Sauté until onions are translucent – add garlic and cook for 1-2 minutes longer.
3. Add ground meat, oregano, chipotle chile powder, and cumin to the skillet and brown. When the meat is browned, add tomatoes, beans, and salsa – heat through. Add ½ the cheese and mix through.
4. Layer – ½ crushed tortilla chips, ½ meat, ½ crushed tortilla chips, ½ meat, and remainder of the cheese.
5. Arrange shredded lettuce on a plate leaving a hole in the middle and top with tomatoes. Spoon meat mixture into the middle and top with avocado mixture.

Halibut Fish Tacos With Jalapeno Avocado Spread & Cucumber Relish

2009-07-28T18:43:00.001-06:00

July 28, 2009
Halibut Fish Tacos With Jalapeno Avocado Spread & Cucumber Relish
(Angela Harcrow’s Recipe)
· 2 Halibut Steaks
· Extra Virgin Olive Oil
· Chipotle Chile Powder
· 3 Large Avocado
· 1 Cup Low Fat Yogurt
· 1 Jalapeno
· 2 Garlic Cloves – Minced
· 1 ½ Limes
· 1 Cup English Cucumber - Finely Diced
· ¼ Cup Red Onion – Finely Diced
· 1 Tablespoon Fresh Cilantro – Finely Chopped
· Snow Pea Sprouts – Cut sprouts to where there is about a ½” left of the stem – then coarsely chop.
· Extra Thin Mission Corn Tortillas
1. Using a blender or food processor, combine avocado, yogurt, jalapeno, garlic cloves, juice of 1 lime, and salt/pepper to taste. Blend until smooth.
2. Combine cucumber, juice from ½ lime, red onion, cilantro, and salt/pepper to taste.
3. Put both items in the fridge overnight for the best results – I didn’t do that and the flavors had not melded together.
4. Season steaks with salt, pepper, and chipotle chile powder. Heat a skillet with extra virgin olive oil to medium high heat. Cook steaks for 4 minutes on the first side and 3 minutes on the second or until the fish flakes easily. Flake fish into large chunks.
5. Layer: corn tortilla, small swipe of avocado spread, sprouts, fish, avocado spread, and cucumber relish.

Ham and Potato Hash With Eggs

2009-07-26T17:24:00.000-06:00

July 26, 2009
Ham and Potato Hash With Eggs
(Angela Harcrow’s Recipe)

· 4 Tablespoons Vegetable Oil
· 4 Large New Potatoes – Cubed
· 1 Large Yellow Onion – Coarsely Chopped
· Salt & Pepper
· 16 Ounce Ham – I bought ham that was thickly sliced and then I cut it into small pieces.
· 2 Tablespoons Milk
· 1 Tablespoons Fresh Dill – Finely Chopped
· 1 Tablespoon Honey Mustard
· 1 Cup Monterey Jack Cheese – Shredded
· 6 Eggs – Do it slowly so the yolk doesn’t break like mine did.
1. Preheat oven 425 degrees.
2. Add potatoes, oil, and salt/pepper to a cast iron skillet. Heat over medium low heat and sauté for about 15 minutes or until the potatoes are becoming tender. Stir occasionally.
3. After the potatoes have become tender, smash and stab them using a spatula or wooden spoon. Add onions to the pan and a little more salt. Cook for about 5 minutes longer or until the onions are translucent and tender. When the onions become tender add in the ham. Heat through.
4. In a small bowl, mix together milk, dill, and honey mustard. When the ham is heated through, add the milk mixture, mix thoroughly, and remove from heat. Top with cheese and eggs. Bake for about 10-12 minutes, rotating once to make sure the eggs cook evenly, until the egg whites no longer jiggle. Make sure you don’t overcook so the yokes will still be runny.

Migas Remake

2009-07-25T17:50:00.000-06:00

July 25, 2009
Migas Remake
(Angela Harcrow’s Recipe)

· 1/3 Cup Crushed Tortilla Chips
· 1 VERY Small Yellow Onion - Diced
· 2 Tablespoon Finely Diced Jalapeno – Remove the seeds if you don’t like a lot of heat!!
· 1 Teaspoon Vegetable Oil
· 2 Tablespoons Finely Diced Roasted Bell Pepper – Jar Packed With Water
· 2 Garlic Cloves Minced
· 2 Large Eggs – Lightly Beaten
· Season to Taste – Salt & Pepper
· 2 % Mexican Blend Shredded Cheese
· 1 Small Avocado - Diced
1. Heat oil, onions, jalapenos, and salt & pepper to taste – sauté until onions become translucent and soft. Add garlic and bell pepper – sauté for a minute longer.
2. Add eggs and cook until they are done.
3. Layer on a plate – crushed chips, egg mixture, cheese, and avocado!

Onion & Salmon Tart

2009-07-23T18:16:00.000-06:00

July 23, 2009
Onion & Salmon Tart
(Angela Harcrow’s Recipe)

· 1 Pastry Puff Sheet – Thaw to Package Directions
· 3 Ounce Package Salad Topper Smoked Salmon
· 1/3 Cup Light Sour Cream
· 3 Tablespoon Capers
· ¼ Cup Shredded Monterey Jack Cheese
· Mix 1 Egg & 1 Teaspoon of Water to Make an Egg Wash
· 1 Small Red Onion
· Extra Virgin Olive Oil
· 1 Tablespoon Light Butter
1. Preheat oven to 425 degrees.
2. Cut the onion in half and thinly slice. Heat a skillet over medium heat and sauté the onions with olive oil, butter, and salt until soft.
3. Mix together sour cream and capers.
4. Place pastry on a baking sheet sprayed with Pam just before the pastry completely thaws; score ½ inch line all the way around the pastry puff. Brush with egg wash around the ½ edge. Poke small holes in the center of the pastry puff with a fork
5. Spread sour cream mixture over the inside of the ½ score. Top with salmon and red onion. Bake for 14 minutes.
6. With a fork, poke holes in the parts of the pastry that have puffed up. Top with cheese and bake for an additional 10 minutes or until cheese is melted.

Spicy Jambalaya

2009-07-21T20:35:00.000-06:00

July 21, 2009
Spicy Jambalaya
(Angela Harcrow’s Recipe)

· 2 Boxes (Original Size) Zatarains Jambalaya Mix
· 2 Cups Water
· 3 Cups Low Sodium Chicken Broth
· 7 ¾ Ounce El Pato Jalapeno Salsa – I found it in the Mexican section at the grocery store.
· 4 Regular Sized New Potatoes – Cubed into bite size pieces.
· Kountry Boys Jalapeno Sausage – 1 Package with 4 links…cut into slices.
· 16 Ounces Crab Select – Flake Style cut into chunks.
· Bag of Raw Frozen Shrimp Shell On – 35-40 Count…Thawed and Peeled
·

1. In a large Dutch oven, bring to a boil the mix, water, broth, salsa, new potatoes, and sausage. Reduce heat, cover, and simmer for 20-25 minutes stirring occasionally (or until the potatoes are done).
2. Add shrimp and crab. Keep lid off and cook for about 2-3 minutes stirring contentiously. Remove from heat and cover. Let it set for 5 minutes!!

Greek Lamb Burgers

2009-07-21T20:23:00.001-06:00

July 19, 2009
Greek Lamb Burgers
(Angela Harcrow’s Recipe)

· 1 ½ Low Fat Plain Yogurt
· 3 Tablespoons Fresh Lemon Juice
· 1 Tablespoon Extra Virgin Olive Oil
· 1 English Cucumber – Shredded
· 2 Tablespoon Fresh Dill – Finely Chopped
· 2 Tablespoon Fresh Parsley – Finely Chopped
· 1 Tablespoon Fresh Mint – Finely Chopped
· 2 Garlic Cloves – Minced
· Salt & Pepper to Taste
· 1 ½ Pounds Ground Lamb
· 1 Tablespoon Dried Oregano
· ½ Tablespoon Celery Seed
· ¾ Cup Panko Bread Crumbs
· 1 Egg
· Reduced Fat Crumble Feta Cheese
· Thinly Sliced Red Onion
· Thinly Sliced Romaine Lettuce
· Onion Rolls

1. Combine yogurt through salt and pepper to taste. Cover and refrigerate for at least 2 hours.
2. Preheat grill to medium high heat.
3. In a large bowl, mix together lamb trough egg. Separate into 4 patties. Take one patty and separate the meat into 2 equal parts. Form into patties. Top one patty with feta cheese and then cover it with the other patty. Press together the edges. Repeat with remaining patties. Grill for 5-6 minutes on each side.
4. Spread yogurt sauce on the top and bottom of the bun, then top with lamb, lettuce and onion.

Rapid Ragu

2009-07-21T20:12:00.001-06:00

July 15, 2009
Rapid Ragu
http://www.foodnetwork.com/recipes/nigella-lawson/rapid-ragu-recipe/index.html

· 2 Tablespoons Garlic Oil
· 1 Cup Cubed Pancetta
· 1 Pound Ground Lamb
· 1 Medium Yellow Onion - Diced
· 1/3 Cup Marsala
· 1 (14-Ounce) Can Diced Tomatoes - Fire Roasted
· 1/3 Cup Green Lentils
· 1/2 Cup Water
· 1/2 Cup Grated Red Leicester Or Cheddar

1. Heat the oil, onions, and pancetta in a wide, medium-sized saucepan, over medium heat. Cook until onions are slightly carmelized. Add the lamb breaking it up with a spatula in the bacony pan as it browns. Drain any excess grease.
2. Add Marsala, tomatoes, lentils and water and bring the pan to the boil. Simmer the ragu for 20 minutes stirring occasionally. Sprinkle over the cheese before serving.

Black Bean and Chicken Chilaquiles With Avocado

2009-07-21T19:59:00.000-06:00

July 14, 2009
Black Bean and Chicken Chilaquiles With Avocado
(Angela Harcrow’s Recipe)

· 1 Cup Yellow Onion Coarsely Chopped
· 5 Garlic Cloves, Minced
· 2 Cups Grilled Chicken Thighs Diced– I seasoned mine with oregano, garlic powder, salt, and pepper…brushed with a little extra virgin olive oil.)
· 1 (15-ounce) Can Low Sodium Black Beans, Rinsed And Drained
· 1 Cup Fat-Free, Less-Sodium Chicken Broth
· 1 (7 3/4-Ounce) Can Salsa With Jalapenos (Such As El Pato)
· 15 (6-Inch) Corn Tortillas, Cut Into 1-Inch Strips
· 3 Large Avocados Or 4 Small Ones - Diced
· 1 Cup Shredded Manchango Cheese

1. Preheat oven to 450°.
2. Heat a large nonstick skillet over medium-high heat. Add onion and extra virgin olive oil; sauté 5 minutes or until lightly browned. Add garlic; sauté 1 minute. Add chicken; cook 30 seconds. Transfer mixture to a medium bowl; stir in beans. Add broth and salsa to pan; bring to a boil. Reduce heat, and simmer 5 minutes, stirring occasionally. Set aside.
3. Place half of tortilla strips in bottom of an 11 x 7-inch baking dish coated with cooking spray. Layer half of chicken mixture and half the avocados over tortillas; top with remaining tortillas, chicken mixture and avocado. Pour broth mixture evenly over chicken mixture. Sprinkle with cheese. Bake at 450° for 10 minutes or until tortillas are lightly browned and cheese is melted.

Grilled Polenta & Apricot Sausage

2009-07-21T19:51:00.001-06:00

July 12, 2009
Grilled Polenta & Apricot Sausage
(Angela Harcrow’s Recipe)

· 3 Cups 2 % Milk
· ¼ Cup Butter
· 1 Teaspoon Kosher Salt
· 1 Cup Yellow Cornmeal
· 1 Grated Parmigiano-Reggiano
· 2 Tablespoon Fresh Flat Leaf Parsley – Coarsely Chopped
· 2 Links Turkey Sausage – Cut at an angle in large pieces.
· ½ Cup Apricot Preserves
· 1 Tablespoon Water
· 1 Teaspoon Lemon Juice

1. Combine 2 cups of milk, ¼ cup butter, and salt in a large saucepan. Bring mixture to boiling over medium heat, stirring occasionally. Meanwhile, combine remaining milk and cornmeal; gradually stir into butter mixture. Cook and stir over medium-low heat 10 minutes (mixture will be insanely thick). Remove from heat; stir in cheese and parsley.
2. Spray and 9X9 square baking dish with Pam; spread polenta mixture evenly into the dish. Let it cool completely. Cover and refrigerate for 2 hours or until firm. Cut polenta into 4 squares. Cut each square diagonally in half. Brush polenta with extra virgin olive oil on both sides.
3. Preheat grill to medium high heat.
4. Mix together preserves, water and lemon. Mix half the preserve sauce with the sausage; set aside.
5. Place polenta triangles on a flat grill rack; grill for 4 minutes on each side. Remove from grill and keep warm.Place the sausage pieces on a flat grill rack and grill for 4 minutes. Flip and grill for an additional 4 minutes – brushing with remaining preserve sauce the last 2 minutes.

Spinach, Bell Pepper & Gorgonzola Cheese Stuffed Chicken

2009-07-07T20:23:00.002-06:00

July 7, 2009
Spinach, Bell Pepper & Gorgonzola Cheese Stuffed Chicken
(Angela Harcrow’s Recipe)

· 4 Chicken Breasts – Pound breast out to ¼ thick.
· ½ Cup Panko Breadcrumbs
· 1 Tablespoon Parmigiano-Reggiano Cheese
· 1 Teaspoon Smoked Paprika
· ¼ Cup 99% Fat Free Reduce Sodium Chicken Broth
· 2 Tablespoons Butter
· Salt & Pepper
· Dried Oregano
· Large Spinach Leaves
· Jarred Roasted Bell Pepper Packed in Water – (1/2 –a Whole on diced)
· Gorgonzola Cheese
· Hormel Real Crumbled Bacon
· Wooden Tooth Picks – Soak in water for 20 minutes before use!

1. Preheat oven to 350 degrees.
2. In a shallow dish, combine panko, paprika, and parmigiano-reggiano cheese – set aside. In a microwavable safe dish, combine butter and chicken broth and heat until butter is melted.
3. Season both sides of the chicken with salt, pepper, and oregano. Place the chicken face down. Layer spinach leaves (I used just enough to cover the chicken), bell pepper, gorgonzola cheese, and crumbled bacon. Carefully roll chicken and secure with a tooth pick.
4. Dip chicken into the broth and then roll in the breadcrumb mixture. Place in an 8X8 glass baking dish. Drizzle with the remaining chicken broth mixture. (I sprinkled breadcrumbs over the areas the broth knocked it off) Bake for 25-30 minutes or until juices run clear!

New York City Dog

2009-07-06T18:45:00.001-06:00

July 6, 2009
New York City Dog
(Better Homes and Gardens Grilling Summer 2009 – Page 51)

· 4 Jenny O Turkey Jumbo Hot Dogs
· 2 Medium Yellow Onions – Coarsely Chopped
· 1 Tablespoon Extra Virgin Olive Oil
· 1 Teaspoon Chili Powder
· ½ Teaspoon Ground Cinnamon
· 1/3 Cup Ketchup
· 1/3 Cup Water
· 1 Teaspoon Bottled Hot Sauce
· ¼ Teaspoon Salt
· ¼ Teaspoon Freshly Ground Black Pepper
· Emeril’s Horseradish Mustard
· Sauerkraut
· Wheat Hot Dog Buns

1. Preheat grill over medium high heat. Cook hot dogs for about 10 minutes turning hot dogs every now and then.
2. Sauté onion in the extra virgin olive oil over medium low heat for about 15 minutes – add a little salt to help the onions sweat. When the onions have softened and have browned a little add the chili powder and cinnamon – cook for about one minute. Add the ketchup, water, hot sauce, salt and pepper. Cook for 2-3 minutes and remove from heat.Pop your buns in the microwave for about 10 seconds. Layer bun, mustard, sauerkraut, hot dog, and onion sauce!!

Avocado Chicken Salad

2009-07-06T18:24:00.003-06:00

July 4, 2009
Avocado Chicken Salad
(Angela Harcrow’s Recipe)

· 2 Pounds Boneless Skinless Chicken Thighs
· 1 Teaspoon Garlic Powder
· 1 Teaspoon Minced Onion
· 1 Teaspoon Dried Oregano
· 1 Teaspoon Dried Parsley
· 1 Teaspoon Dried Dill
· Small Carton 99% Fat Free Reduced Sodium Chicken Broth
· Water
· Light Hellmann’s Mayonnaise
· Honey Mustard
· 3 Tablespoons Fresh Baby Dill – Finely Chopped
· 1 Small Red Onion – Finely Diced
· 5 Hard Boiled Eggs – Whites Only Diced
· Juice – 1 Lime
· 5 Avocadoes – Diced
· Salt & Pepper

1. Combine chicken, garlic, minced onion, oregano, parsley, dill, and chicken broth (if needed add water to allow the liquid to cover the chicken completely). Bring to a boil and reduce heat to medium heat. Simmer for 30 minutes. Remove chicken from broth and chop up.
2. In a large bowl, combine chicken, mayo and honey mustard (I used equal parts – it will be to your liking on the thickness), fresh dill, red onion, lime juice, egg whites and salt & pepper to taste. Fold in the avocado. Chill for about 3-4 hours and serve with chips or make a sandwich!!

White Cheesy Avocado Chicken Enchiladas

2009-06-27T12:23:00.001-06:00

June 26, 2009
White Cheesy Avocado Chicken Enchiladas
(Angela Harcrow’s Recipe)

· 4 Cups Cooked Chicken – I seasoned my chicken with salt, pepper, garlic powder, and oregano. Then I grilled it and diced it.
· 12 Ounces 1/3 Less Fat Cream Cheese - Softened
· Small Can Diced Green Chiles
· 3 – 4 Avocadoes
· 12 Tortillas – I went to HEB and got them from the deli freshly baked.
· 1 ½ Cups Heavy Cream
· 1 ½ Cups Monterey Jack Cheese – Shredded
· Cilantro – Finely Chopped

1. Preheat oven to 350 degrees. Grease a 9X13 glass dish with pam.
2. In a large bowl mix together chicken, cream cheese, and green chilies.
3. Take a tortilla and place ¼ of avocado and some of the chicken mixture on top of the avocado. Fold up the tortilla and place seam side down in the glass dish.
4. Top with shredded cheese and heavy cream. Bake for 30 minutes. Remove from oven, top with cilantro, and bake an additional 10 minutes!!

Dill Chicken and Roasted Potatoes With Mustard Sauce

2009-06-27T11:52:00.001-06:00

June 24, 2009
Dill Chicken and Roasted Potatoes With Mustard Sauce
(Angela Harcrow’s Recipe)

· 1 ½ Chicken Thighs – Trimmed of all fat.
· Salt
· Pepper
· Dried Dill
· Extra Virgin Olive Oil
· 2 Pounds Fingerling Potatoes – Cut in half lengthwise.
· ¼ Cup White Wine Vinegar
· ¼ Dijon Mustard
· 1 Small Red Onion – Thinly Sliced
· ¼ Loosely Packed Fresh Flat Leaf Parsley – Finely Chopped
1. Preheat oven to 400 degrees.
2. Toss potatoes with a little extra virgin olive oil, salt, and pepper. Place on a jelly roll pan and bake for 40 minutes, flipping once. In a small bowl, mix together white wine vinegar, mustard, red onion, and parsley. When potatoes are done mix with the mustard mixture.Preheat grill to medium high heat. Season chicken with salt, pepper, and dill. Rub the meat with extra virgin olive. Grill for 4-5 minutes on each side or until chicken is no longer pink and the juices run clear.

Jalapeno & Mustard Sirloin

2009-06-14T20:12:00.000-06:00

June 14, 2009
Jalapeno & Mustard Sirloin
(Angela Harcrow’s Recipe)

· 4 Sirloin Steaks
· ¼ Cup Emeril’s Horseradish Mustard
· 1 Tablespoon Worcestershire sauce
· 3 Garlic Cloves Minced
· ½ Yellow Onion – Finely Diced
· 1 Small Jalapeno – Finely Diced
· 2 Tablespoons Sherry

1. In a small bowl, mix together mustard, Worcestershire, garlic, onion, jalapeno, and sherry. Pour marinade over the steaks in a zip lock bag. Refrigerate for about 2-3 hours. Grill steaks over medium high heat for about 4 minutes on each side.
I put the steak over a salad with: Romaine lettuce, red onion, tomatoes, and avocado!!

Tex Mex Breakfast

2009-06-14T10:34:00.000-06:00

June 14, 2009
Tex Mex Breakfast
(Angela Harcrow’s Recipe)

· 2 Large Eggs
· 3 Large Egg Whites
· 1 Small Jalapeno – Finely Diced
· 1 Garlic Clove Minced
· 2 Heaping Teaspoons Salsa Verde Salsa
· Salt & Pepper
· Extra Virgin Olive Oil
· Vegetarian Refried Beans
· 2% Mexican Blend Shredded Cheese
· Green Onions – Chopped
· Avocado – Diced
· Santa Fe Tortilla Strips

1. Heat up refried beans in a small bowl in the microwave.
2. Whisk together eggs, egg whites, and salt and pepper. Set aside.
3. In a large skillet over medium heat, sauté jalapeno and garlic with extra virgin olive oil. Sauté for about 3-4 minutes. Add eggs to the skillet and cook until eggs are almost done. Right before they are done add in the salsa. Cook until eggs are fluffy.
4. Spoon beans on a plate and cover with cheese. Place in the microwave for 20-30 seconds to melt the cheese. Remove from microwave and place eggs on plate. Top eggs with cheese, green onions, avocado, and tortilla strips!!

Beef Burgundy With Egg Noodles

2009-05-31T19:17:00.001-06:00

May 31, 2009
Beef Burgundy With Egg Noodles
(Angela Harcrow’s Recipe)
Original Recipe: Cooking Light “Make it Simple October 10, 2006” Magazine – Page 33
Chicken/Dressing:

· 2 Pounds Lean Beef Stew Meat
· 6 Tablespoons All Purpose Four
· 16 Ounces Whole Fresh Mushrooms – Stems Removed
· 2 Medium Onions – Cut Into Huge Chunks
· 3 Garlic Cloves – Minced
· ¾ Cup Fat Free, Less Sodium Beef Broth
· ½ Cup Red Wine
· ¼ Cup Tomato Paste
· 1 ½ Teaspoon Kosher Salt
· ½ Teaspoon Dried Rosemary
· ¼ Teaspoon Dried Thyme
· ½ Teaspoon Freshly Ground Black Pepper
· 8 Ounces Uncooked Egg Noodles

1. Sprinkle beef with flour, and toss well. Place beef mixture, onions, mushrooms, and garlic in an electric slow cooker. Combine broth, red wine, tomato paste, salt, rosemary, thyme, and black pepper in a small bowl – mix well. Pour over the beef mixture and stir until well combined. Cover and cook on LOW for 8 hours.
2. Cook egg noodles according to package directions and serve beef mixture over the noodles.

Garlic Infused Grilled Chicken Salad

2009-05-29T20:12:00.001-06:00

May 29, 2009
Garlic Infused Grilled Chicken Salad
(Angela Harcrow’s Recipe – Salad Concept)
Chicken/Dressing:

· 8 Boneless Skinless Chicken Thighs
· 3/4 Cup Garlic-Infused Olive Oil (See Notes)
· 3 Tablespoons Each Tequila And Fresh Lime Juice
· 2 Teaspoons Hot Sauce
· 2 Teaspoon Worcestershire
· 1 Teaspoon Grated Fresh Ginger
· 1 ½ Teaspoon Chipotle Chile Powder
· 1 ½ Teaspoon Salt
· 2/3 Cup Light Whipping Cream
· Romaine Lettuce – Coarsely Chopped
· Cherry Tomatoes
· Red Onion – Thinly Sliced
· Santa Fe Tortilla Strips
· Avocado Slices

1. Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, Chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.
2. Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.
3. In a small saucepan over medium-high heat, simmer reserved marinade for about 2 minutes. Whisk in the cream, then remove from heat.
4. Layer: Lettuce, avocado, red onion, tomato, chicken, dressing, and tortilla chips.

Spicy Lean Tacos

2009-05-28T20:05:00.000-06:00

May 28, 2009
Spicy Lean Tacos
(Angela Harcrow’s Recipe)

· 1 ½ Pounds Lean Ground Beef (I used Nilgai meat.)
· 1 Yellow Onion – Finely Diced
· 1 Jalapeno – Finely Diced
· 2 Teaspoons Minced Garlic
· Extra Virgin Olive Oil
· Pinch Salt
· 1 Package Chipotle Taco Seasoning
· ¾ Cup Water
· 14 Ounce Ranch Style Beans – Slightly Drained
· Tortillas
· Shredded Lettuce
· 2% Mexican Blend Cheese – Shredded
· Light Sour Cream
· South of the Border Salsa
· Avocado Slices

1. Heat extra virgin olive oil over medium heat. Add onion, jalapeno, garlic, and salt to the pan. Cook for about 3 minutes or until onions are translucent. Add beef, brown, and drain any excess fat.
2. Add seasoning, water, and ranch style beans. Cook until liquid has evaporated.
3. Layer: tortilla, meat mixture, shredded lettuce, shredded cheese, sour cream or salsa, and avocado slices.

Chili Dogs Made Light

2009-05-25T19:33:00.000-06:00

May 25, 2009
Chili Dogs Made Light
(Angela Harcrow’s Recipe)

· 1 Package Turkey Ball Park Franks
· 98% Fat Free Wolf Brand Turkey Chili With No Beans
· 2% Mexican Blend Cheese – Shredded
· Nature’s Own Sugar Free Whole Wheat Hot Dog Buns
· Green Onions – Thinly Sliced
· Sweet Potato Fries – Cooked according to package directions.

1. Preheat grill over medium high heat and grill the hot dogs for about 2 minutes on each side of the hot dogs. Heat up chili over medium high heat in a small sauce pot.
2. Layer bun, hot dog, chili, cheese, and green onions. Serve with sweet potato fries.

Brown Butter Gnocchi With Spinach & Pine Nuts

2009-05-25T19:24:00.001-06:00

May 24, 2009
Brown Butter Gnocchi With Spinach & Pine Nuts
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867562

· 1 (16-Ounce) Package Vacuum-Packed Gnocchi (Such As Vigo)
· 2 Tablespoons Butter
· 2 Tablespoons Pine Nuts
· 2 Garlic Cloves, Minced
· 1 (6-Ounce) Package Fresh Spinach, Torn
· 1/4 Teaspoon Salt
· 1/4 Teaspoon Freshly Ground Black Pepper

1. Cook gnocchi according to package directions, omitting salt and fat; drain.
2. Heat butter in a large nonstick skillet over medium heat. Add pine nuts to pan; cook 3 minutes or until butter and nuts are lightly browned, stirring constantly. Add garlic to pan; cook 1 minute. Add gnocchi and spinach to pan; cook 1 minute or until spinach wilts, stirring constantly. Stir in salt and pepper. Sprinkle with Parmesan cheese.

Cucumber Pasta Salad With Pan Seared Chicken Thighs

2009-05-23T19:25:00.000-06:00

May 23, 2009
Cucumber Pasta Salad With Pan Seared Chicken Thighs
(Angela Harcrow’s Recipe)

· 4 Boneless Skinless Chicken Thighs – All breasts pounded to an equal thickness.
· 2 Teaspoons Extra Virgin Olive Oil
· Salt & Pepper
· 1 English Cucumber – Chopped in Large Chunks
· ¼ Cup Reduced Fat Feta Cheese
· ½ Cup Finely Diced Red Onion
· 2 Tablespoons Light Parmesan Caesar Vinaigrette
· 1/3 Cup Wheat Couscous
· 1/3 Cup Reduced Fat Low Sodium Chicken Broth
· 1 Teaspoon Extra Virgin Olive Oil
· Pinch Salt
1. Bring broth, teaspoon of extra virgin olive oil, and a pinch of salt to a boil in a small sauce pot. When it comes to a bowl, stir in couscous, removed from heat, and cover. Set aside.
2. In a medium bowl, combine cucumber, feta, red onion, vinaigrette, and cooled couscous. Cover and refrigerate for about an hour.
3. Season chicken with salt and pepper. Heat oil over medium high heat and cook for 5 minutes on each side or until chicken is done. Serve immediately with chilled pasta salad.

Pan-Glazed Chicken With Basil & Mushroom Orzo Risotto

2009-05-21T20:08:00.000-06:00

May 21, 2009
Pan-Glazed Chicken With Basil & Mushroom Orzo Risotto
Pan-Glazed Chicken – Cooking Light 5 Ingredient 15 Minute Cookbook…Page146
Mushroom Orzo Risotto: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1119556

· 4 Boneless Skinless Chicken Breasts – All breasts pounded to an equal thickness.
· 2 Teaspoons Extra Virgin Olive Oil
· Salt & Pepper
· 2 Teaspoons Balsamic Vinegar
· 1 Tablespoon Honey
· 2 Tablespoon Chopped Fresh Basil
· 2 Large Shallots – Finely Chopped
· 2 Tablespoons Minced Garlic
· 16 Ounces Cremini Mushrooms – Thinly Sliced
· 4 Tablespoons Butter – Divided
· 3 Cups Low Sodium Fat Free Chicken Broth – Plus more if needed.
· ½ Cup Dry Cooking Sherry
· 1/3 Cup Grated Parmesan Cheese
1. Melt 1 tablespoon butter in a 12-inch frying pan over high heat. Add 12 ounces sliced mushrooms and 3/4 cup chopped shallots or onion; cook, stirring often, until mushrooms are lightly browned, 9 to 12 minutes.
2. Reduce heat to medium and add 2 more tablespoons butter and 2 cups dried orzo pasta; stir often until pasta is light golden, about 2 minutes.
3. Add 3 cups chicken broth and 1/2 cup dry sherry. Bring to a boil over high heat, then reduce heat and simmer, stirring often, until pasta is tender to bite and most of the liquid is absorbed, 9 to 11 minutes. If mixture becomes too thick before pasta is done, add a little more broth.
4. Stir in 1/3 cup grated parmesan cheese and salt and pepper to taste.
5. Sprinkle both sides of the chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes or until lightly browned. Turn chicken, and cook 6 minutes or until chicken is done. Stir in vinegar, honey, and basil; cook 1 additional minute.

Tomato Basil Chicken With Wheat Couscous

2009-05-20T20:33:00.001-06:00

May 20, 2009
Tomato Basil Chicken With Wheat Couscous
(Angela Harcrow’s Recipe)

· 4 Boneless Skinless Chicken Breasts – All breasts pounded to an equal thickness.
· Extra Virgin Olive Oil
· Salt & Pepper
· 1 Large Plum Tomato – Seeded & Coarsely Chopped
· 1 Cup Basil & Tomato Feta Cheese
· Wheat Couscous – Cooked according to package directions.
1. Season the chicken breasts with salt and pepper on both sides. Drizzle extra virgin olive oil over medium high heat and cook chicken breasts for 3-4 minutes on each side or until chicken is done.
2. Cook couscous to package directions.
3. Preheat the broiler to high.
4. In a small bowl, mix tomato and feta cheese. Top each chicken breast with tomato cheese mixture and cook under the broiler for about 4 minutes or until the cheese starts to brown.

Mini Muffin Meatloaf

2009-05-17T20:13:00.000-06:00

May 17, 2009
Mini Muffin Meatloaf
(Angela Harcrow’s Recipe)

· 1 Teaspoon Olive Oil
· 1 Yellow Onion Finely Chopped
· 1/2 Cup Finely Chopped Red Bell Pepper
· 1 Teaspoon Dried Oregano
· 2 Garlic Cloves, Minced
· 1 Cup Ketchup, Divided
· 1 Pound Extra Lean Ground Beef – I Used Deer Meat.
· 1 Cup Panko Breadcrumbs
· 2 Tablespoons Prepared Mustard
· 1 Teaspoon Worcestershire Sauce
· 1/4 Teaspoon Freshly Ground Black Pepper
· 2 Large Eggs
1. Preheat oven to 350°.
2. Heat the olive oil in a large nonstick skillet over medium-high heat. Add chopped onion, bell pepper, dried oregano, and minced garlic; sauté 2 minutes. Cool.
3. Combine onion mixture, 1/2 cup ketchup, and the remaining ingredients except cooking spray in a large bowl.
4. Spoon the meat mixture into 12 muffin cups coated with cooking spray. Top each with 2 teaspoons ketchup. Bake at 350° for 25 minutes or until a thermometer registers 160°. Let stand for 5 minutes. Transfer to a paper towel to absorb any extra grease.

Chicken Potato Corn Chowder

2009-05-17T20:00:00.000-06:00

May 17, 2009
Chicken Potato Corn Chowder
(Angela Harcrow’s Recipe)

· 8 Chicken Tenders
· 2 Tablespoons Butter
· 1 Tablespoon Olive Oil
· 2 Large Leeks Thinly Sliced
· 1/2 Cup Finely Chopped Red Bell Pepper
· 2 Cups Whole Milk
· 3 Tablespoons All-Purpose Flour
· 3 Cups Fat-Free, Less-Sodium Chicken Broth
· 16 Ounces Frozen Sweet Corn
· 2 Pounds Cubed Yukon Gold
· 1 Teaspoon Salt
· 1/4 Teaspoon Freshly Ground Black Pepper
· 3 Tablespoons Chopped Fresh Chives
· Shredded Monterey Jack Cheese
· Brioche Rolls
1. Season chicken with salt and pepper. Heat a Dutch oven over medium high heat with a little extra virgin olive oil. Cook for about 4 minutes on each side or until chicken is done. Remove from Dutch oven, coarsely chop, and set aside.Heat butter and oil in the same pot over medium heat. Add leeks and bell pepper; cook 4 minutes or until vegetables are tender, stirring frequently. Combine milk and flour in a small bowl, stirring with a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth, corn, potato, salt, and freshly ground black pepper; bring to a boil. Reduce heat, and simmer 20 minutes or until potato is tender. During the last 5 minutes add chicken and chives. Top with cheese and serve with roll.

Smoked Gouda Penne

2009-05-13T20:02:00.000-06:00

May 13, 2009
Smoked Gouda Penne
(Angela Harcrow’s Recipe)

· ¼ Cup Panko Japanese Breadcrumbs
· 1 Tablespoon Butter
· 1 Bundle Thinly Sliced Green Onions
· 2 Garlic Cloves, Minced
· 2 Tablespoons All-Purpose Flour
· 2 Cups 2% Milk
· 1/2 Teaspoon Salt
· 1/4 Teaspoon Black Pepper
· 1/2 Cup (2 Ounces) Shredded Smoked Gouda Cheese
· 1/3 Cup (About 1 1/2 Ounces) Grated Fresh Parmesan Cheese
· 6 Ounce Bag Fresh Spinach, Finely Chopped
· 13.25 Ounce Healthy Harvest Whole Wheat Penne Rigate
· ¼ Finely Diced Roasted Red Pepper, Packed In Water
1. Preheat oven to 350°.
2. Cook pasta per box directions.
3. Melt butter in a large oven proof Dutch oven over medium heat. Add onions and garlic; cook 1 minute. Add flour; cook 1 minute, stirring constantly. Gradually add milk, salt, and pepper, stirring constantly with a whisk until blended. Bring to a boil; cook until thick (about 2 minutes). Add cheeses; stir until melted.
4. Add spinach, roasted red peppers, and penne pasta to cheese sauce, stirring until well blended. Sprinkle with breadcrumbs. Bake at 350° for 15 minutes or until bubbly.

Dijon Dill Tenderloin With Celery Seed Rice

2009-05-12T20:17:00.001-06:00

May 12, 2009
Dijon Dill Tenderloin With Celery Seed Rice
(Angela Harcrow’s Recipe)

· 2 Pork Tenderloins
· 4 Slices Low Sodium Center Cut Bacon
· ¼ Cup Dijon Mustard
· 1 ½ - 2 Tablespoons Finely Chopped Fresh Dill
· 1 Tablespoon Minced Garlic
· 6 Pieces Kitchen Twine
· 4 Cups Water
· 2 Cups Basmati Rice
· 1 Teaspoon Celery Seed
· ¼ Teaspoon Kosher Salt
· 1/8 Freshly Ground Black Pepper
1. Marinate the pork tenderloin in a large zip lock bag with the pork, mustard, dill, and garlic. Marinate for at least 2 hours.
2. Preheat oven to 375 degrees.
3. Bring 4 cups water to a boil. Add rice, celery seed, kosher salt, and freshly ground black pepper to the boiling water. Cover and simmer until rice is done and the rice has absorbed the water.
4. Remove both tenderloins from the zip lock bag. Lay each tenderloin over 3 kitchen twines. Top each tenderloin with 2 pieces of bacon and tie with the twine to hold the bacon in place. Place both tenderloins in a roasting pan and cook for 45 – 60 minutes or until a thermometer reads 160 degrees or juices run clear.

Cheesy Burger Panini

2009-05-12T20:10:00.002-06:00

May 11, 2009
Cheesy Burger Panini
(Angela Harcrow’s Recipe)

· 1 ½ Pounds Lean Ground Beef – I used Nilgai meat.
· 1 Cup Panko Japanese Breadcrumbs
· 1 Large Onion Finely Diced
· 2 Teaspoons Extra Virgin Olive Oil
· Touch of Salt
· 1 Tablespoon Tomato Paste
· 2 Teaspoons Chipotle Chili Powder
· 2 Teaspoons Dried Cilantro
· 1 Tablespoon Garlic Powder
· 1 Teaspoon Kosher Salt
· 1 Teaspoon Freshly Ground Black Pepper
· 1 Large Egg
· 1 Slices Wheat Bread
· 1 Large Onion Thinly Sliced
· 2 Teaspoons Extra Virgin Olive Oil
· Touch of Salt
· Spicy Dijon
· 2 Slices 2% Sharp Cheddar Cheese
1. Sauté the large onion finely diced over medium high heat with extra virgin olive oil and a touch of salt. Sauté until onions are tender.
2. In a large bowl, mix together ground beef, panko, sautéed onions, tomato paste, chili powder, cilantro, garlic powder, teaspoon salt, freshly ground black pepper, and egg. Divide into 6 patties. Grill over medium high heat for about 4-5 minutes on each side. Break up 2 of the patties into large chunks.
3. In a skillet over medium high heat sauté thinly sliced onions over medium high heat with 2 teaspoons extra virgin olive and a touch of salt. Sauté until onions are tender and caramelized.
4. Drizzle a little extra virgin olive oil on the on one side of all 4 pieces of bread. Flip them over and spread the spicy mustard on the other side. Top with chunks of burger, caramelized onions, and cheese. Top with the other 2 slices of bread with the extra virgin olive oil on the outside.
5. Either use a Panini press heated to 375 degrees or just put it in a skillet over medium high heat and use some to weigh down the sandwich. Cook for about 2-3 minutes.

Dijon Egg Panini

2009-05-10T08:43:00.000-06:00

May 10, 2009
Dijon Egg Panini
(Angela Harcrow’s Recipe)

· 4 Eggs
· 1 Teaspoon Light Country Crock Spreadable Butter
· 4 Slices Wheat Bread
· Extra Virgin Olive Oil
· 2 Slices 2% Cheddar Cheese
· 1 Tablespoon Light Hellman’s Mayo
· 2 Tablespoons Grainy Dijon Mustard
· 1/8 Teaspoon Chipotle Chili Powder
1. Scramble eggs in a small bowl; season with salt and pepper.
2. Heat butter in a non stick skillet over medium high heat; when the pan is hot add eggs and cook until they are done.
3. In a small bowl, mix together mayo, Dijon, and chili powder. Set aside.
4. Drizzle a little extra virgin olive oil on the on one side of all 4 pieces of bread. Flip them over and spread the may mixture on the other side. Then top 2 pieces of bread with egg and cheese. Fold the other 2 bread pieces over the egg and cheese with the olive oil side on the outside.
5. Either use a Panini press heated to 375 degrees or just put it in a skillet over medium high heat and use some to weigh down the sandwich. Cook for about 2-3 minutes.

Turkey Italian Sausage Pizza

2009-05-07T18:53:00.001-06:00

May 3, 2009
Turkey Italian Sausage Pizza
(Angela Harcrow’s Recipe)

· Boboli Thin Pizza Crust
· ¼ Cup – ½ Cup Spicy Red Pepper Tomato Sauce (Or whatever you prefer!)
· 2 Links – Spicy Turkey Italian Sausage…Casings Removed
· 8 Ounce Pre-Sliced Cremini Mushrooms
· 1 Yellow Onion – Thinly Sliced
· 1 Large Handful Fresh Spinach – Coarsely Chopped
· 1 Teaspoon Parsley
· 1 Teaspoon Red Pepper Flakes
· 1 Teaspoon Kosher Salt
· 1 – 1 ½ Cups Shredded Part Skim Mozzarella Cheese

1. Preheat oven to 450 degrees.
2. Cook sausage over medium high heat (breaking the sausage into large chunks) until no longer pink. Remove sausage from the pan, reserving as much of the sausage grease as possible. It shouldn’t be very much but it should be enough to where you won’t have to add extra virgin olive oil.
3. Reduce heat on the pan to medium. Add onions, mushrooms, parsley, red pepper flakes, and salt to the pan with the sausage drippings. Cook until mushrooms are tender. Remove from heat and fold in spinach until the leaves have wilted.
4. Cook the pizza dough for 5 minutes with no ingredients on it. Remove from oven.
5. Top the crust with sauce, sausage, mushroom mixture, and cheese. Cook for an additional 5 minutes or until cheese has melted!!

Swedish Meatballs

2009-05-03T19:19:00.000-06:00

May 3, 2009
Swedish Meatballs
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1206202

· 1 Pound Skinless, Boneless Chicken Breast
· 1 Cup Panko Japanese Breadcrumbs
· 3/4 Teaspoon Salt, Divided
· 1/4 Teaspoon Ground Nutmeg
· 1/4 Teaspoon Freshly Ground Black Pepper
· 1 Large Egg White
· 1 Tablespoon Canola Oil
· 1 Cup Fat-Free, Less-Sodium Chicken Broth
· 1 Tablespoon All-Purpose Flour
· 1 (8-Ounce) Carton Light Sour Cream
· 2 Tablespoons Chopped Fresh Parsley
· 12 Ounce No Yoke Wide Egg Noodles

1. Place chicken in food processor, and pulse until ground. Add chicken, 1/2 teaspoon salt, nutmeg, pepper, and egg white to breadcrumbs in bowl; stir until combined. Shape mixture into 16 (1 1/2-inch) meatballs.
2. Cook pasta according to package directions, omitting salt and fat. Drain and place in a serving bowl. Lightly drizzle with extra virgin olive oil to keep the pasta from sticking and mix throughout the pasta. Set aside.
3. Heat oil in a large nonstick skillet over medium-high heat. Add meatballs; cook 6 minutes, browning on all sides. Remove meatballs from pan. Add the remaining 1/4 teaspoon salt, chicken broth, and flour to pan, stirring with a whisk until combined. Bring to a boil, and cook 1 minute or until slightly thickened, stirring constantly. Stir in sour cream, and return the meatballs to pan. Reduce heat to medium-low; cook for 10 minutes or until meatballs are done and sauce is thick.
4. Top the pasta with the meatballs and sauce. Mix well and sprinkle with fresh parsley!!

Cheesy Baked Cavatappi with Onions and Peppers

2009-05-02T19:31:00.002-06:00

May 2, 2009
Cheesy Baked Cavatappi with Onions and Peppers
(Angela Harcrow’s Recipe)

· 1 Teaspoon Olive Oil
· 1 Medium Onion - Diced
· 1 Orange Bell Pepper – Finely Diced
· 1 Red Bell Pepper – Finely Diced
· 16 Ounce Package Dried Cavatappi
· 2 1/2 Cups 1% Low-Fat Milk
· ¼ Cup All-Purpose Flour
· 1 1/2 Teaspoons Butter
· 4 Ounces Sharp Horseradish Cheddar Cheese, Shredded (1 Cup)
· 4 Ounces Gruyère Cheese, Shredded
· 3/4 Teaspoon Salt
· 1/4 Teaspoon Freshly Ground Black Pepper
· Dash Of Ground Nutmeg
· Dash Of Ground Red Pepper
· 2 Tablespoons Panko Breadcrumbs

1. Preheat oven to 350°.
2. Heat oil over medium high heat and add peppers and onions to the pan – add a little salt. Cook until onions and peppers are soft. Remove From the pan and set aside.
3. Cook pasta according to package directions, omitting salt and fat. Drain.
4. Combine milk and flour in a medium bowl, stirring with a whisk. Melt butter in saucepan over medium-high heat; add milk mixture, stirring with a whisk. Cook 3 minutes or until slightly thick, stirring constantly. Remove from heat; gradually add cheeses, stirring with a whisk until cheeses melt. Stir in salt, black pepper, nutmeg, and ground red pepper. Add onion mixture and pasta, stirring well to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumbs evenly over pasta mixture. Bake at 350° for 30 minutes or until bubbly.

Margarita Braised Chicken Thighs With Parmesan and Green Onion Rice

2009-05-02T09:13:00.000-06:00

May 1, 2009
Margarita Braised Chicken Thighs With Parmesan and Green Onion Rice
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1108287
(Angela Harcrow’s Recipe – Parmesan and Green Onion Rice)

· 1/2 cup flour
· 1 tablespoon paprika
· 2 teaspoons garlic powder
· 1 ½ - 2 Pounds Boneless Skinless Chicken Thighs – Trim all the fat off of the thighs – I used scissors.)
· 1/2 teaspoon salt
· 1 cup thinly sliced onion (about 1 medium)
· 5 garlic cloves, minced
· 1/2 cup dried tropical fruit
· 1/2 cup orange juice
· 1/4 cup tequila
· 1 lime, thinly sliced
· 1 ¾ Cups Basmati Rice
· 2 Tablespoons Butter
· 14 Ounce Reduced Sodium Chicken Broth
· 2 Cups HOT Water
· ½ Teaspoon Salt
· 1 Bundle Green Onions – Diced
· ½ Teaspoon Freshly Ground Black Pepper
· ¼ Cup Grated Parmesan Cheese

1. Heat 2 tablespoons butter in a skillet, add the rice and cook for about 4 minutes or until the rice is toasted. Add rice, chicken broth, water, and salt in a small crock pot. Cover on HIGH heat for 2 hours or until the water is absorbed. (This seems like more work but the rice tastes better!!!) When the rice is done, add green onions, cheese, and pepper in a large bowl and mix it all together.
2. Preheat oven to 400°. Combine first 3 ingredients in a big bowl. Add all the chicken into the bowl and roll them around until they are all covered with the flour mixture.
3. Heat extra virgin olive oil in a Dutch oven over medium-high heat (Add olive oil as needed – you just want a thin layer covering the bottom of the Dutch oven). Add chicken to pan; cook 4 minutes on each side or until lightly browned. Transfer chicken to a plate and set aside. Add onion to skillet; cook 3 minutes. Add garlic to pan, and sauté 1 minute. Remove the onions from the Dutch oven and place on the same plate as the chicken.
4. Add fruit, juice, and tequila in the Dutch oven and bring the mixture to a boil. Make sure you scrape all the browned bits from the bottom of the pan. Cook 1 minute. Add chicken and onions back to the pan and mix everything together. Top the chicken with lime wedges and cook in the oven for 20 minutes or until the chicken is done. Serve with rice! DO NOT EAT THE LIME WEDGES!

Bell Pepper Burgers With Avocado Salsa Spread

2009-04-29T19:14:00.000-06:00

April 29, 2009
Bell Pepper Burgers With Avocado Salsa Spread
(Angela Harcrow’s Recipe)

· 1 ½ Pounds Extra Lean Ground Beef (I used Nilgai meat.)
· 1 cup Panko (Japanese Breadcrumbs)
· 1 Egg
· 2 Teaspoons Fajita Seasoning
· 1/8 Teaspoon Kosher Salt
· 1 Tablespoon Tomato Paste
· ½ Cup Finely Diced Red Bell Pepper
· ½ Cup Finely Diced Green Bell Pepper
· 1 Large Onion Thinly Sliced
· 1 Small Avocado, Diced
· ¼ Cup Green Verde Salsa
· 1 Tablespoon Finely Chopped Fresh Cilantro
· Wheat Buns (I bought mine from the deli.)
· Shredded Lettuce
· Multigrain Chips

1. In a small bowl, mix together avocado, cilantro, and salsa. Cover and refrigerate until ready to use.
2. Sauté bell pepper with a little salt and extra virgin olive oil over medium high heat. Cook until they are soft. Remove from pan and cool.
3. Preheat grill to medium high heat.
4. Mix together beef, bell pepper, panko, egg, fajita seasoning, salt, and tomato paste. Form into 6 patties. Grill for about 5 minutes on each side.
5. While the burgers are cooking, sauté onions over medium high heat with extra virgin olive oil and a little salt. Saute until onions are browning a little and soft.
6. Place 1 tablespoon of avocado mixture on the bottom bun and 1 tablespoon on the top bun. Top bottom bun with meat, onions, and shredded lettuce. Serve with green Verde salsa and multigrain chips.

Pumpkin Bread

2009-04-28T19:51:00.001-06:00

April 28, 2009
Pumpkin Bread
http://www.foodfit.com/recipes/recipe.asp?rid=2051

· 1/2 stick unsalted butter
· 1/2 cup sugar
· 1 large egg
· 1/2 cup canned pumpkin
· 1/4 cup nonfat, plain yogurt
· 1/4 cup honey
· 1 teaspoon vanilla extract
· 1 cup flour
· 1 teaspoon baking powder
· 1 teaspoon cinnamon
· 1/4 teaspoon salt
· 1/4 teaspoon ground ginger
· 1/4 teaspoon ground allspice

1. Preheat an oven to 350°F.
2. Preheat oven to 350°F. Spray a bread pan with nonstick cooking spray.
3. In the bowl of an electric mixer, beat together the butter and sugar on high speed until smooth. With the mixer on low speed, add the egg and combine. Add the pumpkin, yogurt, honey and vanilla and combine until smooth.
4. In a separate bowl, combine the flour, baking powder, cinnamon, salt, ginger and allspice. Fold this mixture into the pumpkin mixture and combine until smooth.
5. Pour into the prepared pan and place in the center of the oven. Bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
Yields 8 Servings, 1 Slice = 170 Calories

Southwestern Falafel With Avocado Spread

2009-04-26T19:40:00.000-06:00

April 26, 2009
Southwestern Falafel With Avocado Spread
Angela Harcrow’s Recipe

· 15 Ounce Can Low Sodium Pinto Beans, Rinsed and Drained
· ½ Cup Monterey Jack Cheese, Shredded
· ¼ Cup Finely Crushed Multigrain Tostitos Chips
· 2 Tablespoons Finely Chopped Green Onions
· 1 Tablespoon Finely Chopped Cilantro
· 1/8 Teaspoon Ground Cumin
· 1 Large Egg
· 1 ½ Teaspoons Canola Oil
· 3 Small Avocados
· ¼ Large Red Onion, Finely Diced
· 2 Tablespoons Light Sour Cream
· Juice of Half a Lime
· 1/8 Teaspoon Salt
· 2 (6”) Low Carb Pitas Cut in Half
· Shredded Lettuce
· Sweet Potato Fries – Purchase next to the frozen French fries at the grocery store!

1. To make the spread: spoon the avocado into a small bowl and mash. Add red onion, sour cream, lime juice, and salt. Cover and refrigerate until ready to serve.
2. Cook sweet potato fries according to package directions.
3. To make the patties: Mash the pinto beans in a large bowl. Add cheese, chips, green onions, cilantro, cumin, and egg. Mix until combine well. Divide into 4 oval patties.
4. Heat oil in a nonstick skillet over medium high heat. Cook patties for 3-4 minutes on each side or until browned.
5. Open pita pocket and layer: lettuce, patty and 2 tablespoons avocado spread. Serve immediately with sweet potato fries!Yields 4 Servings, 1 Stuffed Pita = 281 Calories

Made Over Nachos

2009-04-06T19:30:00.000-06:00

March 30, 2009
Made Over Nachos
(Angela Harcrow’s Recipe)
· 1 LB Lean Hamburger
· Extra Virgin Olive Oil
· 1 Yellow Onion – Diced
· 2 Jalapenos Diced
· 4 Minced Garlic Cloves
· 2 Teaspoons Oregano
· 1 Teaspoon Chipotle Chili Powder
· 8 Block 2% Velveeta Cheese
· 14 Ounce Rotel Tomatoes
· 1 Bundle Green Onions – Diced
· ¾ Cup 2% Milk
· Multigrain Tostito Chips
· Sour Cream
1. Heat extra virgin olive oil over medium heat. Sauté onions, jalapenos, salt, and garlic until the onions are translucent. Add beef, oregano, and chipotle chili powder and cook until the beef is no longer pink.
2. In a medium size bowl, combine cheese, tomatoes, green onions, and milk. Heat in the microwave for 2 minutes at a time – until the cheese is melted.
3. Layer chips, meat, cheese, and sour cream!! ENJOY!!!

Scotch Shortbread

2009-04-06T18:56:00.001-06:00

March 28, 2009
Scotch Shortbread
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=E80C92A0-9DEB-4DD7-A5925E40BCCB955B

· 2 Sticks Unsalted Butter, At Room Temperature
· 1/4 Cup Confectioners' Sugar
· 1/4 Cup Granulated Sugar, Plus 1 Tbs. For Sprinkling
· 2 Tsp. Vanilla Extract
· 1 1/2 Cups All-Purpose Flour
· 1/4 Tsp. Salt

1. Preheat an oven to 300°F.
2. In a large bowl beat the butter on high speed until fluffy and pale yellow. Add the confectioners’ sugar and the 1/4 cup granulated sugar and continue beating until the mixture is no longer gritty when rubbed between your thumb and finger. Beat in the vanilla.
3. Sift together the flour and salt. Gradually add the flour mixture to the butter mixture and mix on low speed or stir with a wooden spoon just until blended.
4. Using floured fingertips, press the dough evenly into an ungreased 9-inch square baking pan. Sprinkle evenly with the 1 Tbs. granulated sugar.
5. Bake the shortbread until the edges are golden, about 1 hour. Remove the pan from the oven and immediately use a thin, sharp knife to cut the shortbread into strips 3 inches by 1 inch. Use a toothpick or the tines of a fork to decorate the shortbread with a pattern of dots. Let the strips cool in the pan on a wire rack for 30 minutes before transferring them to the rack to cool completely. Makes 27 bars.

Chicken Cacciatore

2009-04-04T15:32:00.001-06:00

March 25, 2009
Chicken Cacciatore
(Angela Harcrow’s Recipe)
· 2 Lb Boneless Skinless Chicken Thighs – Cut Into Thirds
· Extra Virgin Olive Oil
· Salt & Pepper
· 1 Yellow Onion – Diced
· 3 Cloves Minced Garlic
· ½ Cup Red Wine
· 1 Teaspoon Red Pepper Flakes
· 2 Teaspoons Oregano
· 1 Teaspoon Celery Seed
· 14 Ounce Fire Roasted Diced Tomatoes
· 14 Ounce Cannelloni Beans
· Shredded Pecorino Romano Cheese
1. Heat extra virgin olive oil over high heat. Season chicken thighs with salt and pepper. Cook chicken breasts on each side for 3-4 minutes. Remove from pot and set aside. Reduce heat to medium.
2. Saute onions for about 5 minutes or until they turn translucent. Add the garlic and cook for about 30 seconds. Add wine and cook for 2 minutes. Then add red pepper flakes, oregano, celery seed, diced tomatoes, and beans.
3. Reduce heat to a simmer and cook for 20 minutes. Top with cheese and serve!!

Blue Cheese Sausage Burgers With Sautéed Onions & Mushrooms

2009-04-04T10:48:00.000-06:00

March 24, 2009
Blue Cheese Sausage Burgers With Sautéed Onions & Mushrooms
(Angela Harcrow’s Recipe)
· 1 LB Lean Ground Beef
· 1 Hot Ground Italian Sausage
· 1 Cup Panko Bread Crumbs
· Extra Virgin Olive Oil
· 1 Yellow Onion – Finely Diced
· 2 Jalapenos – Finely Diced
· 3 Minced Garlic Cloves
· 1 Teaspoon Red Pepper Flakes
· Blue Cheese Crumbles
· 1 Yellow Onion – Thinly Sliced
· 8 Ounces Cremini Mushrooms – Thinly Sliced
· Salt & Pepper
1. Sauté finely diced onions, jalapenos, garlic, extra virgin olive oil, and a little salt over medium high heat until the onions are translucent. Transfer to a plate lined with paper towels to cool just a little.
2. Preheat grill to medium high heat.
3. In a large bowl, add beef, sausage, panko break crumbs, onions & peppers, and red pepper flakes. Mix till well blended but try not to over work the meat – it will make it tough. Divide meat into 4 sections.
4. To make the burgers: Take one section of the meat. Form the meat into 2 patties that are the same size. Top one patty with blue cheese crumbles and top with the second patty. Mold until they make one big burger!! Do the same with the other 3 meat sections. Grill the burgers about 5 minutes on each side or until the meat is not longer pink.
5. While the burgers are grilling, add onions, mushrooms, extra virgin olive oil and salt to a skillet and sauté over medium heat until the mushrooms are tender. Top each patty with mushrooms and onions!!

Tomatillo Salsa & Carne Asada

2009-04-04T08:16:00.002-06:00

March 18, 2009
Tomatillo Salsa & Carne Asada
(Angela Harcrow’s Recipe)

Salsa
· 2 lb. tomatillos, husked and rinsed - Quartered
· 15 garlic cloves, peeled & halved
· 2 serrano chilies – coarsely chopped
· Salt, to taste
· 2 Tbs. canola oil
· 1 cup fresh cilantro leaves
· Juice of 2 limes
Carne Asada
· 2 garlic cloves, peeled
· 1/3 cup packed fresh cilantro leaves
· 1/2 cup lager-style beer, preferably Mexican
· Grated zest of 1 lime
· 1/4 cup fresh lime juice
· 1/4 cup extra-virgin olive oil
· 1 Tbs. chili powder
· 1 tsp. ground cumin
· 1 tsp. dried oregano
· 1/4 tsp. ground chipotle chili or cayenne pepper (optional)
· 1/2 tsp. salt
· 1 flank steak, about 1 3/4 lb
Topping
· Cherry Tomatoes – Halved
· Salt & Pepper
· Extra Virgin Olive Oil
· 1 Yellow Onion – Diced
· 2 Garlic Cloves – Minced
· Fresh Cilantro
· Queso Fresco - Crumbled
1. Make the marinade – Add garlic, cilantro, beer, zest, lime juice, extra virgin olive oil, chili powder, cumin, oregano, salt, and chipolte chili powder. Pulse until well blended. Cover meat with marinade and refrigerate overnight.
2. Preheat grill to medium high heat.
3. In a large skillet, add tomatillos, garlic, serrano chilies, salt, pepper, and canola oil. Cook for about 15 or 20 minutes, or until the tomatillos have broken down and have thickened up.
4. Transfer the tomatillos, garlic and chilies to a blender, and add the cilantro and lime juice. Pulse until the salsa is somewhat smooth, leaving some texture. Season with salt.
5. In small skillet, heat extra virgin olive oil, onions, and garlic over medium heat. Cook onions until they have turned translucent and caramelized a little. In a small bowl, toss together tomatoes, salt & pepper to taste, and extra virgin olive oil.
6. Grill flank steaks for 4 to 5 minutes on each side. The time will vary depending on the thickness of your flank steak. Let it rest for about 10 minutes. Slice the meat against the grain.
7. Layer: meat, tomatillo salsa, onions & garlic, queso fresco, and cilantro!!! Serve tomatoes alongside!!

Chicken With Saffron Rice

2009-04-04T07:22:00.001-06:00

March 16, 2009
Chicken With Saffron Rice
http://www.williams-sonoma.com/recipe/recipedetail.cfm?objectid=CCC4EA84%2DAC9C%2D3A66%2D00CB2C160DD3C691

· 6 Bone-In Chicken Thighs
· Salt, To Taste, Plus 1 1/4 Tsp.
· Freshly Ground Black Pepper, To Taste
· 2 Tbs. Olive Oil
· 1 Yellow Onion, Finely Diced
· 1 Red Bell Pepper, Seeded And Finely Diced
· 1/4 Tsp. Crumbled Saffron
· 1 Tsp. Red Pepper Flakes
· 5 Garlic Cloves, Minced
· 1/2 Cup Dry Sherry
· 2 1/4 Cups Chicken Broth
· 1 Can (14 1/2 Oz.) Diced Fire Roasted Tomatoes With Juice
· 2 ½ Cups Basmati Rice
· 1/2 Cup Green Olives, Finely Diced (Buy The Ones That Have Already Been Pitted)

1. Season the chicken with salt and black pepper. In a Dutch oven over medium-high heat, warm 1 Tbs. of the olive oil. Working in batches, brown the chicken on all sides, 7 to 8 minutes per batch. Transfer to a plate.
2. In the same pot over medium heat, warm the remaining 1 Tbs. olive oil. Add the onion, bell pepper, saffron and red pepper flakes and cook, stirring occasionally, until the onion is translucent, about 10 minutes. Add the garlic and cook, stirring constantly, for 30 seconds. Add the sherry and cook until slightly reduced, about 1 minute. Add the chicken, broth, tomatoes and their juices and bring to a simmer. Reduce the heat to medium-low, cover and cook for 20 minutes.
3. Stir in the rice, olives, the 1 1/4 tsp. salt and black pepper. Increase the heat to medium-high and bring to a simmer. Cover the pot, transfer to the oven and bake for 30 minutes, stirring once halfway through the cooking time. Remove the pot from the oven and let stand for 10 minutes.

Cajun Chicken & Avocado Panini

2009-03-08T16:36:00.000-06:00

March 6, 2009
Cajun Chicken & Avocado Panini
(Angela Harcrow’s Recipe)

· English Toasting Bread – Cut into ¼ inch slices.
· Boneless Skinless Chicken Breasts – You will need one chicken breast per Panini.
· Tony Chachere’s
· Shredded Monterey Jack Cheese
· Avocado Slices – You will need ½ an avocado thinly sliced per Panini.
· Boar's Head Savory Remoulade Cajun Style Mayonnaise
· Extra Virgin Olive Oil for Brushing
1. Preheat grill to 350 degrees.
2. Season chicken breast with salt, pepper, and Tony Chachere’s. Grill for about 4 minutes on each side or until juices run clear. Let the breast rest for about 5 minutes. Thinly slice breasts at an angle.
3. Brush the outside of the bread with extra virgin olive oil. Spread mayo on the other sides of the bread, top with chicken breast, avocado, and shredded cheese.
4. If you have a Panini press, heat it to 400 degrees and cook for 3-4 minutes. If you have a skillet, heat the skillet over medium high heat with a little extra virgin olive oil. Use another pan, weighted down with large can, to press down the sandwich. Cook for 3-4 minutes on each side.

Chicken Ragu With Whole Wheat Pasta

2009-03-08T16:30:00.000-06:00

March 4, 2009
Chicken Ragu With Whole Wheat Pasta
http://www.foodnetwork.com/recipes/rachael-ray/crimini-ragu-with-spinach-crostini-recipe/index.html

· 1 Pound Whole-Wheat Or Whole-Grain Rigatoni Or Other Short Cut Pasta
· 4 Minced Garlic Cloves
· 1/4 Pound Pancetta, A Couple Thick Slices, Finely Diced
· 1 1/2 Pound Chicken Thighs, Chopped Into Small Bite-Sized Pieces
· 1 Medium To Large Onion, Chopped
· 1 Carrot, Peeled
· 2 To 3 Sprigs Fresh Rosemary, Leaves Stripped And Finely Chopped
· 1 Bay Leaf
· Salt And Pepper
· 1/2 Cup Marsala, A Couple Glugs
· 1 (28-Ounce) Can Crushed Tomatoes
· Grated Parmigiano-Reggiano
1. Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
2. Begin chicken ragu. Heat 2 tablespoons olive oil, 2 turns of the pan, over medium-high heat. Brown the pancetta 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay and garlic. Season with salt and pepper and cook until vegetables are soft.
3. Add the Marsala to chicken and vegetables, stir and reduce a minute then add tomatoes and crush with wooden spoon. Simmer a few minutes to thicken and combine flavors.
4. Toss the pasta with the chicken ragu and cheese.

Cremini & Spinach Costini

2009-03-08T16:24:00.000-06:00

March 4, 2009
Cremini & Spinach Costini
http://www.foodnetwork.com/recipes/rachael-ray/crimini-ragu-with-spinach-crostini-recipe/index.html

· 1 Loaf Crusty Bread, Bakery Sliced (Baguette Or Ciabatta)
· 1 Pound Crimini Mushrooms, Wiped Clean
· 3 Tablespoons Extra-Virgin Olive Oil
· 4 Minced Garlic Cloves
· Salt And Pepper
· Couple Handfuls Fresh Baby Spinach
· Few Grates Nutmeg Or A Pinch Of Ground
1. Heat oven to 350 degrees F.
2. Scatter sliced bread on baking sheet, toast until crisp but not too dry, 6 to 8 minutes.
3. Quarter mushrooms. Heat 3 tablespoons olive oil, 3 turns of the pan, over medium-high heat. Once the mushrooms have started to brown add garlic.
4. When the mushrooms are tender, season with salt and pepper. Chop the spinach coarsely then stir in to wilt. Add in a few grates of nutmeg. Transfer the mushrooms to a small bowl and serve with toasted bread for topping.

Bacon Breakfast Tart

2009-03-03T12:53:00.000-07:00

March 2, 2009
Bacon Breakfast Tart
(Angela Harcrow’s Recipe)

· 1 Pastry Puff Sheet – Thaw to Package Directions
· 16 Ounces Lower Sodium Bacon – Cut bacon into small bits and cook in a skillet until all the bits are crisp. Drain fat on paper towels.
· 1/3 Cup Light Sour Cream
· ¼ Cup Shredded Smoked Mozzarella
· 1 Teaspoon Red Pepper Flakes
· 5 Eggs
o Mix 1 Egg & 1 Teaspoon of Water to Make an Egg Wash
· 4 Sprigs Green Onions
1. Preheat oven to 425 degrees.
2. Mix together sour cream, cheese, and red pepper flakes.
3. Place pastry on a baking sheet sprayed with Pam just before the pastry completely thaws; score ½ inch line all the way around the pastry puff. Brush with egg wash around the ½ edge. Poke small holes in the center of the pastry puff with a fork
4. Spread sour cream mixture over the inside of the ½ score. Top with bacon. Bake for 14 minutes.
5. With a fork, poke holes in the parts of the pastry that have puffed up. Top with eggs and bake for an additional 10 minutes. Halfway through rotate the pan to make sure the eggs cook evenly. Removed when whites are set and yokes are still runny. Top with green onions and serve!!

Chicken & Onions With Celery Rice

2009-03-03T12:09:00.001-07:00

March 1, 2009
Chicken & Onions With Celery Rice
(Angela Harcrow’s Recipe)

· 4 Bone-In Chicken Tighs
· 2 Leeks – Coarsely Chopped…Soak leeks in water to make sure all the dirt falls off the onion.
· 1 Red Onion - Thinly Sliced
· Salt & Pepper
· ¼ Cup White Wine
· ¼ Chicken Broth
· 1 Cup Basmati Rice
· 1 ¾ Cup Water
· 1 Teaspoon Celery Seed
1. Preheat oven to 400 degrees.
2. Season chicken with salt and pepper – on the skin and under it. Heat 2 tablespoons of extra virgin olive oil over medium high heat in an ovenproof skillet, sauté chicken for 4 minutes on each side. Remove chicken from pan.
3. Add leeks and red onion to the pan and season with salt and pepper. Sauté until onions are almost tender. Add white wine, chicken broth, and chicken to the pan. Cover and transfer into the oven. If your ovenproof skillet does not have a lid, use foil!! Bake for 20-30 minutes or until juices run clear.
4. Bring water to a boil. Add rice, celery seed, and salt to taste. Cover and reduce heat to a simmer. Cook for about 20 minutes, stirring occasionally, or until the water has fully soaked into the rice.

Gremolata Pork Chops

2009-03-03T11:22:00.001-07:00

February 29, 2009
Gremolata Pork Chops
(Angela Harcrow’s Recipe)

· 4 Boneless Center Cut Pork Chops
· 2 Cups Panko Bread Crumbs
· 2 Tablespoons Fresh Parsley – Finely Chopped
· Zest 1 Lemon
· 1 Teaspoons Minced Garlic
· 1 Tablespoon Chipotle Chili Powder
· Salt & Pepper to Taste
· Dijon Mustard
1. Preheat oven to 400 degrees.
2. In a shallow dish, combine bread crumbs, parsley, lemon zest, garlic, chili powder, salt and pepper.
3. Brush pork chops with Dijon mustard. Press pork chop into the bread crumbs on both sides. Refrigerate for 30 minutes before sautéing.
4. Heat 2 tablespoons of extra virgin olive oil in an ovenproof skillet over medium high heat. Cook the pork on one side for 4 minutes and the other side for 2 minutes. Transfer into the oven and cook for 15-20 minutes or until the pork is no longer pink.

Spicy Salmon Patties

2009-03-03T11:00:00.001-07:00

February 27, 2009
Spicy Salmon Patties
(Angela Harcrow’s Recipe)

· 1 LB Salmon Cut into Chunks – Skin Removed…I bought this at Kroger and the guy at the meat counter removed the skin for me.
· 2 Tablespoons Fresh Parsley
· Zest 1 Lemon
· 1 Teaspoon Red Pepper Flakes
· ½ Cup Shredded Pecorino Romano Cheese
· Ground Black Pepper
1. Combine salmon, fresh parsley, lemon zest, red pepper flakes, cheese, and black pepper.
2. Heat extra virgin olive oil, about 2 tablespoons, in a skillet over medium high heat. Cook for about 3-4 minutes on each side.

2009-03-03T10:56:00.000-07:00

Herbed Chicken With Parmesan Dijon Green Beans

2009-03-03T10:49:00.001-07:00

February 26, 2009
Herbed Chicken With Parmesan Dijon Green Beans
(Angela Harcrow’s Recipe)

· Bone-In Chicken Breasts – However many you want.
· Salt
· Pepper
· Onion Powder
· 1 Tablespoon Rosemary – Finely Chopped
· 1 Tablespoon Basil – Finely Chopped
· 1 Tablespoon Extra Virgin Olive Oil
· Steam Fresh Bag Frozen Green Beans
· 2 Tablespoon Dijon Mustard
· Juice 1 Lemon
· 1 Tablespoon Extra Virgin Olive Oil
· ¼ Parmesan Cheese
1. Preheat oven to 450 degrees.
2. Season chicken on the skin and under the skin with salt, pepper, and onion powder – both sides of the chicken. In an ovenproof skillet, heat about 2 tablespoons of extra virgin olive oil over medium high heat. Skin side down, cook chicken for 4 minutes. Turn and cook for an additional 2 minutes. Transfer to the oven and cook for about 20 minutes or until the juices run clear. When chicken is done, remove the skins (this is much healthier). Cut chicken off the bone.
3. In a small bowl, combine rosemary, basil, and 1 tablespoon of extra virgin olive oil. Brush over chicken as soon as chicken is cut from the bone.
4. Cook the green beans according to package directions. Mix together mustard, lemon juice, 1 tablespoon of extra virgin olive oil, and parmesan cheese. Toss green beans when they are done and serve with chicken immediately.

Bucatini All'Amatriciana With Spicy Smoked Mozzarella Meatballs

2009-03-03T09:19:00.001-07:00

January 22, 2009
Bucatini All'Amatriciana With Spicy Smoked Mozzarella Meatballs
http://www.foodnetwork.com/recipes/giada-de-laurentiis/bucatini-allamatriciana-with-spicy-smoked-mozzarella-meatballs-recipe/index.html

All'Amatriciana Sauce:
· 2 Tablespoons Olive Oil
· 6 Ounces Pancetta, Diced
· 1 Yellow Onion, Finely Chopped
· 2 Garlic Cloves, Minced
· Crushed Red Pepper Flakes to Taste
· 1 (14-Ounce) Can Crushed Tomatoes
· 1/2 Teaspoon Kosher Salt, Plus More For Seasoning
· 1/2 Teaspoon Freshly Ground Black Pepper, Plus More For Seasoning
· 1/2 Cup Grated Pecorino Romano
Meatballs:
· 1 Small (6-Ounce) Onion, Finely Diced – Sauté in extra virgin olive oil over medium high heat until onions are soft.
· 1/2 Cup Chopped Fresh Flat-Leaf Parsley, Plus 1/4 Cup
· 2/3 Cup Grated Parmesan Cheese, Plus 1/4 Cup
· 1/3 Cup Italian-Style Bread Crumbs
· 1 Large Egg
· 3 Garlic Cloves, Minced
· 1/4 Teaspoon Crushed Red Pepper Flakes
· 1 Teaspoon Kosher Salt, Plus More For Seasoning
· 1/2 Teaspoon Freshly Ground Black Pepper, Plus More For Seasoning
· 1 Lb Ground Beef
· 2 Ounces Smoked Mozzarella Cheese, Cut Into 16 (1/2-Inch) Cubes
· 1 Pound Bucatini Or Other Long Pasta
1. For the sauce: In a large heavy skillet, heat the oil over medium heat. Add the pancetta and cook, stirring constantly, until golden brown, about 5 to 7 minutes. Add the onion and cook for 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the tomatoes, 1/2 teaspoon salt, 1/2 teaspoon black pepper. Simmer, uncovered, over medium-low heat until the sauce thickens, about 15 minutes. Stir in the cheese and season with salt and pepper, to taste.
2. For the meatballs: Position an oven rack in the lower 1/3 of the oven. Preheat the oven to 400 degrees F. Spray a broiler pan with cooking spary.
3. In a large bowl, combine the onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, garlic, red pepper flakes, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the beef.. Using your hands, combine all ingredients gently but thoroughly. Shape the meat mixture into 16 (1 1/2-inch-diameter) meatballs and place on the prepared broiler pan. Make a hole in the center of each meatball and place a cube of mozzarella inside. Reform the meatball so that the mozzarella is completely covered with the meat mixture. Bake the meatballs for 15 minutes until cooked through.
4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain and place in a large serving bowl. Add the meatballs and sauce. Toss gently and season with salt and pepper, to taste. Sprinkle with the remaining parsley and Parmesan.

Sausage Ricotta Quiche

2009-03-03T09:14:00.001-07:00

January 22, 2009
Sausage Ricotta Quiche
(Angela Harcrow’s Recipe)

· 2 Yellow Onions – Thinly Sliced into Strips
· Extra Virgin Olive Oil
· 1 Frozen Pastry Puff Sheet – Thawed by Package Directions
· Gorgonzola Crumbles
· Egg & 1 Teaspoon Water – Mix together with a fork.
1. Preheat oven to 425 degrees.
2. Saute onions in extra virgin olive oil and salt over medium low heat until onions have caramelized and turned a brown color.
3. Use a large round bowl or glass to cut 4 circles out of the pastry puff. Try to get them large enough to use almost all of the puff without over lapping.
4. Spray a baking sheet with pam. Using a sharp knife, score a 1/4-inch-wide border around each pastry circle. Prick the pastry inside the score lines with a fork to keep the puff from rising when baking. Top with onions and cheese. Brush the border with egg wash.
5. Bake for 20-25 minutes or until the pastry is done.

Sausage Ricotta Quiche

2009-03-03T08:22:00.001-07:00

January 22, 2009
Sausage Ricotta Quiche
(Angela Harcrow’s Recipe)

· 1 LB Ground Sausage
· 1 Teaspoon Dried Oregano
· 1 Teaspoon Dried Parsley
· 2 Minced Garlic Cloves
· 1 LB Mushrooms – Coarsely Chopped
· 1 Yellow Onion – Coarsely Chopped
· 9 Eggs
· 1 ¼ Cups 2% Milk
· ½ Cup Pancake Mix
· ½ Cup Parmesan Cheese
· Salt & Pepper to Taste
· 8 Dollops Whole Milk Ricotta Cheese
· ¼ Cup Parmigiano Reggiano
1. Preheat oven to 375 degrees.
2. Brown sausage over medium high heat until no longer pink. Season with oregano and parsley. Remove sausage with a slotted spoon.
3. Add onions and garlic to the pan and sauté for 3-4 minutes. Add the mushrooms. Sauté until all veggies are soft.
4. In a medium bowl, combine eggs, milk, salt & pepper, parmesan cheese, and pancake mix.
5. In a greased baking dish layer sausage, mushrooms & onions, and pour egg mixture over that. Top with dollops of ricotta cheese.
6. Bake for 30 – remove and sprinkle with Parmigiano Reggiano. Bake for an addition 5 minutes or until a knife inserted in the center comes out clean.

Serrano Ranch Shrimp Tacos

2009-03-03T06:49:00.000-07:00

January 19, 2009
Serrano Ranch Shrimp Tacos
(Angela Harcrow’s Recipe)

· 1 Bag 35-40 Count Shrimp – Thaw & Peel Shells
· 1 Lemon – Cut in Half
· 1 Tablespoon Chipotle Chili Powder
· 1 Tablespoon Onion Powder
· 1 Tablespoon Garlic Powder
· 1 Tablespoon Kosher Salt
· 2 Serrano Chiles – Diced…Seeds & Ribs Included
· ¼ Cup Fresh Cilantro Coarsely Chopped
· 16 Ounce Light Sour Cream
· 1 Ranch Dressing Dry Mix Package
· 2 Heirloom Tomatoes – Seeds Removed/Coarsely Chopped
· 2 Bundles Green Onions
· Shredded Lettuce
· Shredded Mexican Blend Cheese
· Multigrain Tortillas or Whatever Kind Like
·
1. Combine Serrano Chiles, cilantro, sour cream, and ranch package. Refrigerate while you cook the shrimp.
2. In a large pot, add enough water to cover the shrimp. Squeeze lemon juice into water and add the lemon halves in as well. Then add chipotle chili powder, onion powder, garlic powder and salt. Bring to a boil, add shrimp, and cook till shrimp are pink. About 4-5 minutes. Transfer shrimp into a bowl filled with ice water and set aside.
3. In a large bowl, combine ranch mix, tomatoes, green onions, and shrimp.
4. Make tacos by spooning mixture onto a tortilla and top with lettuce and cheese. This would also be good with avocado slices!