Cookathon

John's Salsa

2012-01-31T21:43:00.000-08:00

1/2 large sweet Onion
1/2 small red Onion
5 cloves of garlic
2 large jalapeños
8 sprigs of cilantro (just the leafy part, not the long stem)
5 tsp. garlic salt
4 Tbsp. of lime juice
6 Tbsp. of lemon juice

Combine all of these ingredients in food processor and chop 'til coarse

5 med regular tomatoes
8 small Roma tomatoes
Add to rest of the mix and chop to consistency. After this he tastes it and goes from there, because of the tomatoes there are never two batches exactly alike, but he does get it close every time.

Super Easy Tortilla Soup

2011-02-02T22:21:00.000-08:00

1 Can Pinto Beans
1 Can Black Beans
2 cups Salsa
1 can Chicken Broth
Cooked diced chicken (or I just use my own canned chicken with the broth in it - 1 pint)
1 cup water (optional)
Dump into pot and simmer for 20-30 min.

Serve with crushed tortilla chips, cheese and sour cream!
Easy, easy, easy!

Jessica's Soup!

2011-02-02T22:01:00.001-08:00

*Note: Season between every layer that you add with TJ Pasta Seasoning (onion, garlic, basil, lemon peel, paprika, fennel, oregano, black pepper, giner, thyme, lemon oil). It looks like it can be bought on www.spicehunter.com (although pricey).

2 cups carrots, onions, celery (all together)
Saute on Med. High heat with a little olive oil
salt veggies
Add Sweet Italian Pork (sausage links from TJ) - open the casing and break up and toss it in.
Add 1/2 lb. of ground turkey
Add granulated garlic, salt & pepper
Cook meat until done
Add 2 cans diced tomatoes (crushed also ok)
Add diced zuchini (does not have to be pealed)
Add Marinated Bean Salad from TJ (1.09 a can)
Add chicken broth (however much you want) - usually 2 cans or so will do it
Simmer for a little while
Add noodles or cook separately and serve

Variation: Add only 1 can of diced tomatoes & add no broth and serve over rice

Easy Vegetarian Chili

2009-11-05T13:11:00.000-08:00

Yield: 8 servings (serving size: 1 1/2 cups soup)

Ingredients

• 1 tablespoon olive oil
• 2 cups chopped onion
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• Carrots (3 or so) minced in a food processor
• 2 1/2 cups water, divided
• 2 tablespoons sugar
• 2 tablespoons chili powder (or more to taste)
• 2 tablespoons Worcestershire sauce
• 2 (14.5-ounce) cans diced tomatoes, undrained
• 1 (15 1/2-ounce) can chickpeas (garbanzo beans), rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (16-ounce) can cannellini beans or other white beans, rinsed and drained
• 1 or 2 cups of frozen corn
• 1 (6-ounce) can tomato paste
• 1/2 cup (2 ounces) reduced-fat shredded cheddar cheese, (optional)

Preparation

Heat oil in a large skillet over medium-high heat.
Add onion, garlic, bell pepper and carrots; sauté 3 minutes or until tender.
Combine ingredients, 2 cups of water through cannellini beans, with cooked onion mixture in crock pot, stir gently.
Combine remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended.
Stir tomato paste mixture into bean mixture.
Cook on low in crock pot 4 hours or more if you want.

Serve with grated cheese and green onions on top and corn bread.

Even better subsequent days. (I am on day 3 of having this for lunch and it is so good.)

Chewy Molasses-Spice Cookies

2009-09-21T15:09:00.001-07:00

Chewy Molasses-Spice Cookies

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Peanut Butter Surprise Cookies

2009-09-21T15:08:00.001-07:00

Peanut Butter Surprise Cookies

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Snickerdoodles

2009-09-21T15:07:00.001-07:00

Snickerdoodles

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Oatmeal Raisin Cookies

2009-09-21T15:06:00.003-07:00

Oatmeal Raisin Cookies

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Soft and Chewy Chocolate Chip Cookies

2009-09-21T15:06:00.001-07:00

Soft and Chewy Chocolate Chip Cookies

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BBQ Rib Sauce

2009-08-10T21:16:00.001-07:00

1 Soup Spoon Vinegar
1 Soup Spoon Sugar
1 Soup Spoon Soy Sauce
1/2 tsp Onion salt
1/4 C Ketchup

I would quadruple this at least!

Green Chile Chicken Enchiladas

2009-08-08T21:19:00.001-07:00

Shredded Chicken, Monterey Jack Cheese, Flour Tortillas, Green Chile Sauce

Cook and cube chicken (or shred). Dip tortilla in green sauce. Put chicken and monterey jack cheese, then roll. Fill Pan and then pour remaining green sauce over top. Sprinkle with monterey jack cheese. Cover and freeze. Thaw and cook on 350 for 30-45 min (until cheese is golden brown).

For extra tastiness, add frozen (or canned) corn and canned (and rinsed) black beans with the chicken when you roll it.

Orange Juice cake

2009-04-27T23:06:00.000-07:00

This is a good substitute for Strawberry shortcake if you don't have an angel food cake on hand.

Mix together 1 1/3 cup orange juice, 4 egg yolks and a yellow cake mix. Pour batter into a 9x13 pyrex and bake as directed on the box. Serve with strawberries and whip cream! Yummy & easy!

Soft Pretzels

2009-04-27T21:12:00.000-07:00

Adapted from Martha Stewart

Updated with a few tweaks 2/20/2009

Makes 16 full-sized or 32 miniature

2 cups warm water (100°F to 110°F)
1 tablespoon + 2 tablespoons sugar
1 packet active dry yeast
5 to 6 cups all-purpose flour, plus more for dusting
1 tablespoon salt
2 teaspoons canola or other neutral oil
1/4 cup baking soda
1 large egg
Coarse or pretzel salt

Vegetable-oil cooking spray

1. Pour warm water into bowl of electric mixer fitted with a dough hook*. In a small bowl, combine water and 1 tablespoon sugar, and stir to dissolve sugar. Sprinkle with yeast, and let sit 10 minutes; yeast should be foamy.

2. Add 1 cup flour to yeast, and mix on low until combined. Add salt and 4 cups flour, and mix until combined, about 30 seconds. Beat on medium-low until dough pulls away from sides of bowl, about 1 1/2 minutes. Add 1/2 cup flour, and knead on low 1 minute more. If dough is still wet and sticky, add 1/2 cup more flour (this will depend on weather conditions); knead until combined, about 30 seconds. Transfer to a lightly floured board, and knead about ten times, or until smooth.

3. Pour oil into a large bowl; swirl to coat sides. Transfer dough to bowl, turning dough to completely cover all sides. Cover with a kitchen towel, and leave in a warm spot for 1 hour, or until dough has doubled in size.

4. Heat oven to 450°F. Lightly spray two baking sheets with cooking spray (parchment paper, ungreased, also works). Set aside. Punch down dough to remove bubbles. Transfer to a lightly floured board. Knead once or twice, divide into 16 pieces (about 2 1/2 ounces each) or 32 if making miniature pretzels, and wrap in plastic.

5. Roll one piece of dough at a time into an 18-inch-long strip. [I find the pretzels much easier to roll on an unfloured board, oddly enough, but see what works for you.] Twist into pretzel shape; transfer to prepared baking sheet. Cover with a kitchen towel. Continue to form pretzels; eight will fit on each sheet (you may need a third sheet if making miniatures). Let pretzels rest until they rise slightly, about 15 minutes.

6. Meanwhile, fill large, shallow pot with 2 inches of water. Bring to a boil. Add baking soda (and step back, it foams up quickly) and remaining 2 tablespoons sugar. Reduce to a simmer; transfer three to four pretzels to water. Poach 1 minute on each side. Use slotted spoon to transfer pretzels to baking sheet. Continue until all pretzels are poached.

7. Beat egg with 1 tablespoon water. Brush pretzels with egg glaze. Sprinkle with salt. Bake until golden brown, 12 to 15 minutes. Let cool on wire rack, or eat warm. Pretzels are best when eaten the same day, but will keep at room temperature, uncovered, for two days. Do not store in covered container or they will become soggy.

French Onion Soup

2009-03-22T08:10:00.001-07:00

To serve

Thaw completely, this can be done in the refrigerator or on the stove.
Add Worcestershire sauce (to taste) I knew I forgot something, this is it.
If desired add a little garlic powder or fresh garlic.
Simmer for 10- 20 minutes.
You will thank me later. I can't believe I forgot that Worcestershire!
Turn on oven broiler.
Pour servings into oven safe bowls.
Top with a slice of french bread.
Top the bread with grated cheese: Swiss, provolone, Gruyere, a mixture of these or whatever you happen to have.
Put the bowls on a cookie sheet in the oven.
Brown the cheese.
Take out and let cool before serving to your family.

Bacon Wrapped Beef Tenderloin

2009-03-21T17:50:00.001-07:00

Slice beef tenderloin into 2 inch medallions (hooray! you now have filet mignon.)
Wrap with a slice of bacon, securing with a toothpick.
Sprinkle Montreal Steak Seasoning on both sides.
If freezing: do so at this point. Wrap with plastic wrap, then foil to keep out freezer burn taste. Put in freezer. If eating right away skip next step.
Thaw fully in the refrigerator before cooking.
Heat up grill as hot as you can get it.
Grill to your preferred level of doneness.
Remove toothpicks, lest your poke yourself.
Serve with vegetable of your choice and enjoy!

We made some lovely yellow beets at the Farmer's Market.

Root part of beets was roasted at 400 degrees for about 30 minutes (we chopped them pretty small.)
The greens were heated up in a skillet with 1 garlic clove pressed and some chopped up pecans.

Dr. Pepper Pork

2009-03-17T21:13:00.000-07:00

1 large pork tenderloin
1 cup brown sugar
1 jar salsa
and then dump Dr. Pepper (at least 1 can) - you really can't ruin it according to my sister-in-law.

Cook in a crockpot on low all day and then shred it up and freeze it. Serve as pork tacos or over a salad.

Smoky Marinara

2009-03-17T21:12:00.000-07:00

Look for fire-roasted tomatoes (we used Muir Glen) in the organic section or with the canned tomatoes in your supermarket.

This recipe goes with Four-Cheese Stuffed Shells with Smoky Marinara

Yield: 6 cups (serving size: 1/2 cup)

Ingredients

1 tablespoon olive oil
3 garlic cloves, minced
1/4 cup chopped fresh basil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh or 2 teaspoons dried oregano
2 teaspoons balsamic vinegar
1/8 teaspoon salt
1/8 teaspoon pepper
1 (28-ounce) can crushed fire-roasted tomatoes, undrained
1 (28-ounce) can crushed tomatoes, undrained

Preparation

Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Four-Cheese Stuffed Shells with Smoky Marinara

2009-03-17T20:59:00.000-07:00

This dish goes straight from the freezer to oven - no thawing required. The fire-roasted tomatoes in the marinara sauce give the dish a subtle smoky flavor. You can also easily vary the filling by adding basil or oregano and a different cheese. (We tried fontina instead of mozzarella and threw in some arugula for a peppery bite.) Make some garlic bread and a green salad and dinner's on.

Yield - 2 casseroles, 5 servings per dish (serving size: about 4 stuffed shells and about 1/2 cup smoky marinara)

Ingredients:

1 pound jumbo shell pasta (40 shells)
Cooking spray
1 (12-ounce) carton 1% low-fat cottage cheese
1 (15-ounce) carton ricotta cheese
1 cup (4 ounces) shredded Asiago cheese
3/4 cup (3 ounces) grated fresh Parmesan cheese
2 tablespoons chopped fresh chives
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained
6 cups Smoky Marinara
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain and set aside.

Preheat oven to 375°.

Coat 2 (13 x 9-inch) baking dishes with cooking spray; set aside.

Place cottage cheese and ricotta cheese in a food processor; process until smooth. Combine cottage cheese mixture, Asiago, and next 6 ingredients (Asiago through spinach).

Spoon or pipe 1 tablespoon cheese mixture into each shell.

Arrange half of stuffed shells, seam sides up, in one prepared dish. Pour 3 cups Smoky Marinara over stuffed shells. Sprinkle with 1/2 cup mozzarella. Repeat procedure with remaining stuffed shells, Smoky Marinara, and mozzarella in remaining prepared dish.

Cover with foil. Bake at 375° for 30 minutes or until thoroughly heated.

To freeze unbaked casserole: Prepare through Step 5. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty f

oil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover frozen casserole with reserved foil; bake at 375º for 1 hour and 10 minutes or until the shells are thoroughly heated.

Baked Parmesan Chicken

2009-03-17T14:02:00.000-07:00

Yield 6 servings:
Bake - 350 degrees, uncovered - 1 hour

1. Melt 1/2 cup butter (unsalted preferred)
2. Make bread crumbs with the following:

1 slice whole wheat breat (or as needed to make 1 cup crumbs)
2 sprigs parsley (about 1/4 cup minced)
1/2 cup parmesan cheese
1/8 tsp. salt
1/8 tsp garlic powder

3. Remove visible fat from chicken - 2 lbs. boneless chicken breast pieces
4. Coat pieces of chicken in melted butter in pan, then coat with crumb mixture; lay single layer in remaining butter in pan.
5. Garnish with paprika; bake uncovered at 350 degrees until tender, about 1 hour; baste 2 or 3 times during baking. Cover with foil if chicken begins to brown too much before done.

Vegetable Jambalaya

2009-03-17T13:58:00.000-07:00

Yield: 6 servings
3 tb Canola oil
1 c Diced onion
2 lg Cloves garlic minced
3/4 c Diced celery
1/2 c Diced carrots
1 tsp Dried thyme
2 tsp Paprika
1/2 tsp Salt
pinch of Cayenne pepper
1 Bay leaf
1 Red bell pepper *
1 Green bell pepper *
1 c Cooked blackeyed peas
1 cn Plum tomatoes 28 oz., -chopped
3 1/4 c Defatted vegetable broth (we're using chicken broth)
2 md Zucchini 1/2″ diced
1 1/2 c Uncooked long-grain-white rice
2 tb Chopped parsley
* seeded and chopped

Heat oil in a large, heavy pot. Add the onion and cook over low heat to wilt for 10 min, stirring. Add the garlic, celery, and carrots. Cook, stirring, 1 minute longer. Mix in the spices and herbs. Add the bell peppers, black-eyed peas, tomatoes with juices, and vegetable broth. Bring to a boil. Reduce heat to medium-low and cook, partially covered, for 10 min. for flavors to blend. Adjust seasonings. One-half hour before serving, add zucchini and bring mixture to a boil. Stir in the rice, cover, reduce heat to low and cook for 20 min. Stir in the parsley and serve immediately. Notes: After adding the rice, cook this dish no longer than the 20 min. called for. Be sure to add the exact amount of broth called for.

Serving Ideas: Serve with fresh cole slaw, tomatoes, catfish (ya right), crab cakes.
Recipe By: The New York Times

Almond-Crusted Tilapia

2009-03-17T13:50:00.000-07:00

1 cup sliced almonds, divided
1/4 cup all-purpose flour
4 (6 oz) tilapia fillets
1/2 tsp salt
2 TB butter
2 TB olive oil

Preparation
1. Process 1/2 cup almonds in a food processor until finely chopped, and combine with 1/4 cup flour in a shallow bowl.
2. Sprinkle fish evenly with salt; dredge in almond mixture.
3. Melt butter with olive oil in a large heavy skillet over medium heat; add fish, and cook 4 minutes on each side or until golden. Remove fillets to a serving plate.
4. Add remaining 1/2 cup almonds to skillet, and cook, stirring often, 1 minute or until golden. Remove almonds with a slotted spoon, and sprinkle over fish.
Lynn Peon, Atlanta, Georgia, Southern Living, MAY 2007

Italian Meatballs

2009-03-17T13:47:00.000-07:00

Prep: 20 min., Cook: 35 min. We adapted and scaled down this recipe from Barbara Jean's Cookbook by Barbara Jean Barta, owner of the Barbara Jean's restaurant chain. Make a large batch of these, and freeze them in meal-size portions to cook during the week.

Yield - Makes 30 meatballs (6 to 8 servings)

Ingredients
1/2 pound mild Italian sausage, casings removed (or use ground beef)
3/4 pound ground turkey
1 cup fine, dry breadcrumbs
3/4 cup minced onion
4 large eggs, lightly beaten
3/4 cup grated Parmesan cheese
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons dried Italian seasoning

Preparation
1. Combine sausage, ground turkey, and next 8 ingredients in a large bowl until well blended.
2. Gently shape meat mixture into 30 (1 1/2-inch) balls. Bake until done. Cool & Freeze.
3. Serve over hot cooked spaghetti, and, if desired, sprinkle with Parmesan cheese.
Southern Living, SEPTEMBER 2007

Pesto

2009-03-17T13:39:00.000-07:00

1/4 cup walnuts (we are leaving this out though - because it's weird)
1/4 c pinenuts
3 TB chopped garlic (pressed works better)
5 cups fresh basil leaves (packed)
1 tsp kosher salt
1 tsp freshly ground black pepper
1 1/2 cups olive oil
1 cup freshly grated parmesan

Pinenuts & garlic in bowl of food processor fitted with a steel blade for 30 seconds. Add basil leaves, salt and pepper. With the processor running, slowly pour the Olive Oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the parmesan and puree for 1 min. Serve, or store pesto in the freezer with a thin film of Olive Oil on top to keep it from browning.

No Meat Baked Beans

2009-03-17T13:35:00.000-07:00

1 lb dried navy beans
6 cups water
1 small onion, chopped
scant 3/4 cup ketchup
2 TB BBQ sauce
3/4 cup brown sugar
3.4 cup water
1 tsp. dry mustard
1/4 tsp. black pepper
2 TB dark molasses
1 tsp salt
1 TB liquid smoke

Soak beans in water overnight in large pot. Cook beans in water on stove until soft, about 90 min. (after trying this, we don't think you need to do this for as long - maybe an hour would be fine). Drain, discard bean water.

Mix together all ingredients in slow cooker. Mix Well.

Cover. Cook on low about 9 hours.

Lentil Soup

2009-03-17T13:32:00.000-07:00

Ingredients:
1 pound French green lentils
1/4 cup olive oil, plus extra for serving
4 cups diced yellow onions (3 large)
4 cups chopped leeks, white and light green parts only (2 leeks)
1 tablespoon minced garlic (2 large cloves)
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves
1 teaspoon ground cumin
3 cups medium diced celery (8 stalks)
3 cups medium diced carrots (4 to 6 carrots)
3 quarts Homemade Chicken Stock, or canned broth
1/4 cup tomato paste
Freshly grated Parmesan, for serving

Directions:
In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.

In a large stockpot over medium heat, heat the olive oil and saute the onions, leeks, garlic, salt, pepper, thyme, and cumin for 20 minutes, or until the vegetables are translucent and tender. Add the celery and carrots and saute for another 10 minutes. Add the chicken stock, tomato paste, and drained lentils, cover, and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, or until the lentils are cooked through and tender. Check the seasonings. Serve drizzled with olive oil and sprinkled with grated Parmesan.

TIP: When cooling off soup to freeze, place frozen bottles of water into the soup pots. This allows the soup to be divvied up more quickly!
This recipe makes a LOT.

Irish Stew

2009-03-17T13:27:00.000-07:00

4 pounds chuck roast -- cut into 2" cubes
flour
1 tablespoon salt
1/2 teaspoon pepper
4 onions -- sliced
2 tablespoons sugar
1 cup red wine
8 ounces tomato sauce
1 package onion soup mix
1 1/2 teaspoons basil
1 teaspoon thyme
2 teaspoons orange rind -- grated
juice from orange
3 cloves garlic
2 cans beef broth
2 pounds carrots -- cut 3/4 inch thick
5 potatoes -- cut in 1" cubes
baby onions (canned or frozen)

Dry meat thoroughly. Dredge in flour which has been mixed with salt and pepper. Heat
oil in large pan. Saute meat in batches over med. heat, one layer at a time, until
browned on all sides. Remove meat as it browns.

In same pan add onions and sugar. Saute, stirring constantly, until glazed and lightly
browned. (Add more oil if pan is too dry). Pour off excess fat. Add the wine to the pan.
Over moderate heat, stirring constantly, scrape up all residue which has accumulated in
the bottom of the pan. Cook for 2 minutes; stir in tomato sauce, beef broth, onion soup
mix, basil, thyme orange rind and garlic.

Return meat to casserole. Cover and bring to a slow boil. Bake at 325 degrees,
stirring occasionally for 3+ hours, or until fork tender. If sauce bubbles rapidly, reduce
temperature to 300 degrees, so the juices will not evaporate. Remove from oven and if
not serving immediately, place a damp dish towel directly on top of the meat. This will
prevent it from drying out as it cools. (can be refrigerated for 4 days, or frozen)
Before serving, cook carrots in boiling water for 10 minutes or until almost tender;
drain. Remove all fat from stew. Add carrots, baby onions, and mushrooms and simmer
on top of the stove or in the oven at 325 degrees, stirring occasionally, until heated
through and carrots are tender (about 30 minutes). Cool and freeze.

Beef Paprika (really good!)

2009-03-15T08:07:00.001-07:00

1/4 cup shortening
2 pounds beef -- cubed
1 cup onion -- sliced
1 clove garlic -- minced
3/4 cup catsup
2 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 teaspoons salt
2 teaspoons paprika
1/4 teaspoon dry mustard
dash cayenne pepper
1 1/2 cups water
2 tablespoons flour
1/4 cup water
Brown meat in shortening, with onion and garlic. Combine remaining ingredients (minus
flour & water). Simmer 2 1/2 hours. Dissolve flour in water and add to thicken. Serve
over noodles.

Chicken Cacciatore

2009-03-15T08:06:00.001-07:00

3 chicken breast halves without skin -- cut into 1" pieces
1 tablespoon olive oil
1/2 onion -- thinly sliced
1 jar spaghetti sauce
3 tablespoons italian seasoning
5/8 pound mostaccioli
1/3 cup parmesan cheese
Cook chicken and onions in olive oil. Add italian seasoning. Cook 5-10 more minutes.
Add jar of spaghetti sauce (Classico Tomato & Basil is good). Freeze in 1-gallon ziploc
bag.
Thaw and serve over cooked mostaccioli pasta. Top with parmesan cheese.

Baked Chicken Kiev

2009-03-15T08:05:00.001-07:00

8 chicken breast halves without skin
1/2 cup parmesan cheese
1/2 cup bread crumbs -- crushed fine
1 1/2 teaspoons oregano leaves
1/2 teaspoon garlic salt
1/4 teaspoon pepper
4 tablespoons butter -- softened
1 tablespoon parsley -- chopped
4 ounces monterey jack cheese -- cut 1/2"x1.5" (8)
5 tablespoons butter -- melted

Place breasts, one at a time, between 2 sheets of wax paper and gently pound with
flat side of mallet, until 1/4" thick. Set aside.

In a pie pan combine bread crumbs, parmesan. cheese, 1 t. oregano, garlic salt, and
pepper. Set aside. In a sm. bowl stir together the 4 T. butter, parsley, & remaining 1/2 t.
oregano. Spread about 1/2 T. of herb-butter mixture across each breast about 1/2" from
lower edge; lay a strip of jack cheese over it. Fold lower edge over filling, then fold in
sides and roll up to enclose filling.

Dip each bundle in the melted butter and drain briefly then roll in crumb mixture.

Place seam-side down, not touching, in 9x13 pan. Drizzle remaining butter on top.

Cover and refrigerate at least 4 hours, or until the next day. Bake uncovered @ 425degrees for 20 minutes, or until chicken is no longer pink when lightly slashed.

Cider-Roasted Pork Loin

2009-03-15T08:04:00.000-07:00

Fresh herbs and sweet cider syrup combine in this savory main dish. Overnight brining tenderizes the roast. If the cider reduction becomes too thick to brush on the pork, warm it in a saucepan over low heat.
Yield - 8 servings (serving size: about 3 ounces pork)
Ingredients:
3 cups water
3 cups apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 tablespoon coriander seeds
1 bay leaf
1 (2-pound) boneless pork loin, trimmed
2 cups apple cider
Cooking spray
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
1/8 teaspoon freshly ground black pepper

Preparation - Combine the first 6 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool. Pour brine into a 2-gallon zip-top plastic bag. Add pork; seal. Refrigerate 8 hours or overnight, turning bag occasionally.
Preheat oven to 350°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove pork from bag; discard brine. Place pork on rack of a broiler pan coated with cooking spray. Lightly coat pork with cooking spray. Combine rosemary, sage, and black pepper; sprinkle evenly over pork. Bake at 350° for 1 hour or until thermometer registers 155°, basting twice with cider reduction during final 20 minutes of cooking. Remove from oven; baste with remaining cider reduction. Let stand 10 minutes before slicing.

Cider-Roasted Chicken

2009-03-15T08:02:00.000-07:00

Brining overnight in a salt-and-cider mixture makes this chicken incredibly flavorful and moist; basting with reduced apple cider adds a hint of sweetness to the finished chicken. Use tongs to carefully remove skin from the hot chicken.
Yield 8 servings (serving size: about 4 ounces chicken and about 1 tablespoon jus)
Ingredients:
3 quarts water
1 quart apple cider
1/4 cup kosher salt
1 tablespoon black peppercorns
1 bay leaf
1 (6-pound) roasting chicken
2 cups apple cider
1 large onion, peeled and halved
4 flat-leaf parsley sprigs
4 garlic cloves, peeled
Preparation:
Combine the first 5 ingredients in a saucepan; bring to a boil, stirring until salt dissolves. Remove from heat; cool completely. Remove and discard giblets and neck from chicken. Rinse chicken with cold water; pat dry. Trim excess fat. Pour brine into a 2-gallon zip-top plastic bag. Add chicken; seal. Refrigerate 8 hours or overnight, turning the bag occasionally.
Preheat oven to 400°.

Bring 2 cups cider to a boil in a small saucepan over medium-high heat. Cook until cider has thickened and reduced to 1/4 cup (about 15 minutes). Set aside.

Remove chicken from bag; discard brine. Pat chicken dry with paper towels. Place the onion halves, parsley, and garlic into cavity. Lift wing tips up and over back; tuck under chicken. Tie legs. Place chicken on rack of a broiler pan. Bake at 400° for 1 hour and 30 minutes or until thermometer registers 175°. Remove from oven (do not turn oven off). Carefully remove and discard skin. Baste chicken with half of reduced cider; return to 400° oven for 10 minutes. Remove from oven; baste with remaining cider reduction. Transfer chicken to a platter.
Place a zip-top plastic bag inside a 2-cup glass measure. Pour drippings into bag; let stand 10 minutes (fat will rise to the top). Seal bag; carefully snip off 1 bottom corner of bag. Drain drippings into a small bowl, stopping before fat layer reaches opening; discard fat. Serve jus over chicken.

Chicken Cordon Bleu

2009-03-15T07:56:00.002-07:00

4 boned and skinned chicken breasts
1/4 teaspoon pepper
4 slices extra lean boneless ham -- 1 ounce each
3/4 cup shredded mozzarella cheese
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/2 cup cornflakes -- crushed
1/3 cup skim milk
Place each chicken breast between sheets of plastic wrap and pound to about 1/4 inch
thickness. Sprinkle with paper and top with a piece of ham and 3 tablespoons of cheese.
Roll up like a jelly roll. Tuck in ends and secure with wooden toothpicks. Spray and 11x7
baking dish with Pam and set aside. In a shallow dish, combine paprika, garlic powder,
and cornflake crumbs. Dip each chicken roll in milk, then roll in cornflake crumb mixture,
turning to coat thoroughly. Place rolls in the prepared baking dish. Cover and freeze.
Thaw. Bake uncovered at 350 degrees for 30 minutes, or until fork tender.

Optional Sauce (make and pour over chicken just before serving):
1 TB butter
1 TB Flour
1 cup Milk
1/3 cup Parmesan Cheese
1/2-1 tsp garlic powder
salt & pepper to taste

In small saucepan, melt butter. With a whisk, beat in flour. When mixture bubbles, add milk all at once, stirring with a whisk to avoid lumps. Stir in cheese, garlic powder and salt and pepper to taste. Cook stirring constantly until it's think. Pour over baked Chicken Cordon Bleu just before serving.

California Citrus Chicken

2009-03-15T07:56:00.001-07:00

1/4 cup apple cider vinegar
1/2 cup orange juice, from frozen concentrate
1 cup water
1/2 teaspoon dry yellow mustard
1/4 teaspoon tarragon
1/2 teaspoon salt
2 tablespoons honey
1 1/2 tablespoons cornstarch
6 chicken breasts -- chunked or whole
1 cup green pepper -- diced
1/4 cup red pepper -- diced
4 tablespoons green onion -- chopped
1 cup mandarin oranges
parsley -- to taste
Sitr sauce ingredients together. Stir orange sections, chicken chunks or whole breasts,
and veggies into the sauce. Bag and freeze. When thawed, place in baking dish, cover
and cook for 30 minutes at 350. Garnish with parsley and serve over rice.

Cook-a-thon Menu for March

2009-03-14T09:12:00.000-07:00

Irish Stew

Turkey Soup

Onion Soup

Lentil Soup

Jambalaya Soup

Turkey Roll

Chicken Cordon Bleu

CA Citrus Chicken

Almond Crusted Tilapia/Chicken

Parmesan Chicken

Bacon Wrapped Beef/Pork Tenderloin

4 Cheese Stuffed Shells and Smokey Marinara

Pesto

Dr. Pepper Pork

Italian Meatballs

Pizza Crust

Baked Beans

Marinara Sauce

Easy Potato Soup

2008-12-25T11:53:00.000-08:00

Potato Soup (Clam Chowder)

• Chop 5-6 russet potatoes into 1 inch or less cubes
• Dice ½ brown onion
• Dump potatoes and onion into a large pot
• Barely cover with salted water and boil until soft.
• When potatoes are soft drain most of water off.
• Cover potatoes with milk and cream (if desired)
• Add about 4 tablespoons butter to pot.
• Cook on low until thickens a little.

Serve with garnishes- cheddar cheese, clams, bacon

Alfredo Sauce

2008-12-04T16:59:00.000-08:00

Quick and Easy Alfredo Sauce

1/2 cup butter
8 ounces of cream cheese (1 package)
2 tsp garlic powder (or small amount of minced garlic)
2 cups milk
6 oz grated Parmesan cheese
1/4 tsp black pepper (or to taste)

Melt butter in non-stick skillet over medium heat
Add cream cheese and garlic powder whisk until mostly smooth.
Add milk a little at a time.
Stir in Parmesan and pepper.
Remove from heat when of desired consistency.
Sauce will thicken rapidly, thin with milk if cooked too long.
Toss with pasta to serve (fettuccine preferably)

Easy Bean Soup

2008-12-04T16:55:00.000-08:00

Easy Bean Soup

1 ½ tsp oil
½ cup onion finely chopped
2 cloves garlic finely chopped
1 can refried beans
¾ cup salsa (any kind)
2 cups chicken broth or stock
2 tsp lime juice (more or less to taste- we like it limey!)
¼ tsp cayenne (depending on taste and spice of salsa, can also be left out completely.)

Heat oil

Sauté onions and garlic until soft and caramelized

Add rest of ingredients

Bring to a boil then reduce heat

Cook until soup reaches desired consistency

Chicken Tacos

2008-12-03T20:22:00.000-08:00

Add Chicken Tacos to the poll. (crockpot with taco seasoning)

Cookathon Blog!

2008-12-03T19:46:00.001-08:00

Ok gals, this is it! We're going to get thsi right if it kills us (it just might).
I created this blog only for us. You have been added as authors to this blog so you can post on it. If you have a comment or a recipe to add, just login and add it (don't worry kimberly, I'll teach you how if you get lost).

If we have all the recipes here, they won't get lost and we'll have them at our fingertips.
As you eat meals, you can vote on the poll at the bottom of the page. If you want to add a recipe to the poll, I think you can edit the poll (I think...).

My vote is that we have all the recipes decided before the meeting so we can figure out what ingredients we need and then divy it up.

I hope this works!
Danya