Chicken Pot Pie

Ingredients:

1 pkg Pillsbury pie crust
diced cooked chicken (from a rotisserie chicken)
1 bag frozen mixed veggies
1 can cream of potato soup (undiluted)
1 can cream of mushroom soup (undiluted)
about 1/2 a can of chicken broth
3/4 tsp garlic powder
3/4 tsp onion powder

Directions:

Preheat oven to 375

Place one layer of pie crust in bottom of deep dish pie pan

In bowl combine all other ingredients, mix well

Pour into pan with bottom crust

Place top crust on, crimp edges, cut small vent holes in top

Bake at 375 for 45 minutes to 1 hour. If the edges start to brown too quickly cover with foil.

Let stand 5 minutes before serving.

Moo Shu Pork Kebabs (see Note below)

Ingredients:
2 tablespoons hoisin sauce
2 tablespoons soy sauce
1 teaspoon seasoned rice vinegar
1 tablespoon sugar
1 teaspoon cornstarch
12 ounces boneless pork chops, cut into sixteen 1-inch cubes
16 white mushrooms
1 1/2 tablespoons vegetable oil
3 cups shredded coleslaw mix
4 large flour tortillas

Directions:
Preheat the broiler.

In a bowl, combine the hoisin sauce, soy sauce, vinegar and sugar. Pour half of the mixture into a second bowl and stir in the cornstarch.

Thread the pork and mushrooms onto 8 skewers. Rub with 1 tablespoon oil and place on a baking sheet. Cook, turning once, for 5 minutes. Brush with the hoisin mixture without cornstarch. Cook, turning once, for 4 minutes.

In a skillet, heat the remaining 1 1/2 teaspoons oil over medium-high heat. Add the coleslaw mix and cook for 2 minutes. Stir in the hoisin-cornstarch mixture and cook, stirring, for 1 minute.

Serve with the kebabs and tortillas. (We spread more hoisin sauce on the tortillas)

NOTE: Next time I make this, I am going to cut the pork into thin strips and cook the pork and mushrooms as a stir fry, then I plan to add to the cabbage mixture. This will make it more like the restaurant way of serving. We thought the taste was great, but it was a little hard to eat the pork in the cubes!

October Update

Well, even though it is officially no longer, October, I am titling this October in hopes that I can pull together another list for you before Thanksgiving (but don't get your hopes up)!

With so many recipes out there, I really do only add new stuff about about once a week at the most, so it takes awhile to find recipes for you.

This update includes:

• Moo Shu Pork (just like a Chinese restaurant)
• Chicken Pot Pie (a recipe from my non-cooking sister - so you know this is easy!)
• Tortellini with Roasted Butter Nut Squash (a Wegmans recipe, so some of you may have trouble finding the ingredients, although I think Trader Joe's would have everything you need)
• BLT Mac n Cheese
• great Chocolate Chip Cookies

As always, let me know what you think!

Jen

"Healthier" Sesame Chicken

Ingredients
5 tablespoons low-sodium soy sauce, divided
4 teaspoons sesame oil
2 teaspoons honey
1 1/4 pounds skinless, boneless chicken breasts, cut into 3/4-inch chunks
6 teaspoons canola oil
2 scallions, thinly sliced
1 tablespoon grated peeled ginger
3 cloves garlic, minced
1 1/4 cups low-sodium chicken broth
3 tablespoons sugar
3 to 4 teaspoons cornstarch
1 tablespoon rice vinegar
1 teaspoon chili paste

Directions

1. Whisk 3 tablespoons soy sauce, 2 teaspoons sesame oil and the honey in a bowl. Toss in the chicken and marinate 20 minutes.

2. Remove the chicken from the marinade using a slotted spoon.

3. Heat 2 teaspoons canola oil in a nonstick skillet over medium-high heat. Cook the chicken in 2 batches, turning once or twice, until browned, 3 to 5 minutes (add 2 more teaspoons canola oil between batches). Transfer the chicken to a plate and wipe out the skillet.

4. Heat the remaining 2 teaspoons canola oil in the skillet. Add the scallions. Add the ginger and garlic and cook, stirring, 1 minute.

5. Whisk the broth, sugar, cornstarch, vinegar, chili paste and the remaining 2 tablespoons soy sauce in a bowl; add to the skillet and cook, stirring, until thickened, 3 to 4 minutes. Stir in the remaining 2 teaspoons sesame oil.

6..Return the chicken to the skillet with the sauce and heat through. Serve the chicken and snow peas over brown rice, if desired.

Note: I stir fried some broccoli and added it to the sauce with the chicken.

Chicken and Spinach Enchiladas

Ingredients:
1 10 oz package frozen chopped spinach, thawed and squeezed dry
16 oz jar medium salsa, divided
2 - 10 oz cans enchilada sauce
1 80z block cream cheese (1/3 less fat is ok)
2 1/2 cups shredded or chopped rotisserie chicken
10 flour tortillas
8 oz mexican cheese blend

Directions:
1. Drain Spinach Well!
2. Stir together 1/4 cup salsa and enchilada sauce, set aside
3. Microwave cream cheese at HIGH 1 minute or until very soft. Add spinach, chicken, remaining salsa and stir until well blended
4. Spoon a heaping 1/3 cup of chicken mixture down center of each tortilla. Roll up and place seam side down in a lightly greased 13x9 pan.
5. Pour enchilada sauce over top, sprinkle with cheese
6. Bake at 350 for 30 minutes, let stand 5 minutes before serving

Asian Style Pork (or Chicken) Noodle bowl

Ingredients:
Salt and pepper
1 pound whole wheat spaghetti
One 1-inch piece fresh ginger, grated
2 large cloves garlic, grated
About 1/4 cup tamari (dark soy sauce)
About 3 tablespoons honey
2 tablespoons tomato paste
About 2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon hot sauce
2 tablespoons vegetable oil
1 pound skinless, boneless chicken thigh meat, chicken breast meat or thin-cut boneless pork chops, cut into thin strips
1/4 small cabbage, very thinly shredded
1-2 red bell peppers, thinly sliced or chopped
1 bunch scallions, thinly sliced on the diagonal
Toasted sesame seeds, for garnish (optional)

Directions:
1. Bring a large pot of water to a boil, add the pasta and cook until al dente. Drain.

2. While the pasta is cooking, using a blender or food processor, combine a splash of the boiling water (before you add salt), the ginger, garlic, tamari, honey, tomato paste, vinegar, sesame oil and hot sauce until smooth.

3. Get all of the remaining ingredients ready for a quick stir-fry. In a large skillet, heat the vegetable oil over high heat. Add the chicken or pork and stirfry until browned, about 3 minutes. Add the cabbage and bell pepper and stir-fry for 2 minutes, then add the scallions and ginger sauce and toss for 1 minute.

4. Pour over the drained noodles and top with the sesame seeds.

Ingredients:

Kosher salt
12 ounces spaghetti
3 tablespoons extra-virgin olive oil, plus more for drizzling
12 ounces sweet Italian turkey sausage, casings removed
6 cloves garlic, sliced
1 small head cauliflower broken into small florets
1 bunch scallions, chopped
1 cup grated pecorino romano or parmesan cheese

Directions:

1. Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs.

2. Reserve 2 cups cooking water, then drain.

3. Meanwhile, heat the olive oil in a (very) large skillet over medium-high heat. Crumble the sausage into the skillet and cook, breaking it up with a wooden spoon, until lightly browned and no longer pink, 4 to 5 minutes.

4. Clear a space in the pan, add the garlic and cook until just golden, 2 to 3 minutes.

5. Add the cauliflower and cook until the edges are browned, about 2 minutes.

6. Add 1 cup of the reserved cooking water, cover and reduce the heat to medium. Cook until the cauliflower is tender, about 8 more minutes.

7. Uncover and boil over high heat until the liquid is almost evaporated, about 2 more minutes.

8. Add the spaghetti to the skillet along with the scallions. Drizzle with olive oil and season with salt. Toss for a minute or two to wilt the scallions and coat the pasta with the sauce, adding up to 1 cup cooking water, if needed, to loosen.

9. Remove from the heat, sprinkle with the cheese and toss.

Picatta Style Fish with Pasta & Spinach

Ingredients:

Salt and pepper
1/2 pound thin egg pasta or angel hair pasta
4 thin tilapia fillets
Old Bay Seasoning
1/2 cup flour
1/4 cup cornstarch
2 tablespoons extra-virgin olive oil

4 tablespoons butter
2 large cloves garlic, grated or finely chopped
1/2 cup white wine
2 lemons
1/4 cup drained capers
A handful flat-leaf parsley, finely chopped
3/4 pound fresh spinach, cleaned and trimmed

DIRECTIONS:

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving about 1/2 cup of the pasta cooking water.

2. Meanwhile, pat the fish dry and season with salt, pepper and a little Old Bay.

3. On a plate, mix the flour and cornstarch. Coat the fish in the flour mixture.

4. In a large skillet, heat 1 tablespoon olive oil, over medium-high heat. Add 2 tablespoons butter and let it foam up, then add the fish fillets and cook, turning once, until golden-brown and firm, 4 to 6 minutes.

5. Transfer the fillets to a plate and cover with foil to keep warm. Wipe out the pan and return to the heat. Add 1/2 tablespoon olive oil, and the remaining 2 tablespoons butter to melt.

6. Stir in the garlic for 1 minute, then stir in the wine for another minute. Add 1 teaspoon grated lemon peel and the juice of 1 lemon. Thinly slice the remaining lemon and stir the slices into the sauce, along with the capers and parsley. Spoon the sliced lemons and half of the butter sauce over the fish.

7. Add the reserved pasta water and the pasta to the skillet. Add the remaining butter sauce and season with salt and pepper; toss. Transfer the pasta to a platter. Add the remaining 1/2 tablespoon olive oil, to the skillet. Add the spinach, season with salt, pepper and cook to wilt.

Serve the fish with a little pasta and spinach alongside.

Crispy Fish Sandwiches

Ingredients:
4 tablespoons butter, melted
1 1/2 cups panko breadcrumbs
1 tablespoon Old Bay Seasoning (about a palmful)
1 tablespoon onion powder (about a palmful)
1 tablespoon garlic powder (about a palmful)
4 pieces cod fillet (6 ounces each)
Salt and pepper
Flour, for coating
2 egg whites, beaten
4 sandwich-size english muffins

Directions:
1. Preheat the oven to 425°°.
2. In a bowl, pour the melted butter over the panko and work it into the crumbs to evenly distribute. Season with the Old Bay, onion powder, garlic powder.
3. Season the cod with salt and pepper, then coat in the flour, then egg whites and then panko mixture.
4. Arrange on a broiler pan or cooling rack placed on a baking sheet. (make sure you do this step).
5. Bake until deeply golden and crisp, about 20 minutes.
6. Serve on toasted english muffins
(We added shredded lettuce, tomato slice, and tartar sauce)

September 2010

Sorry for the long delay in sending you any new recipes, but not too many have been passing the family test lately. I have finally accumulated enough that it made sense to send you out some new things to try.

Hope you enjoy.

This posting includes:

• Crispy fish sandwich that my girls have requested multiple times
• Picatta style fish with pasta and spinach
• Asian style chicken (or pork) noodle bowls
• Chicken and spinach enchiladas
• Sesame Chicken (like at a Chinese restaurant, but not fried... a bit of work, but a great result)

Let me know what you think.

Jen

Summer

I am sure by now most of you thought you were never going to hear from me again with new recipes. I promise you I have been looking, but I just haven't come across anything worth passing on. That's the beauty of the site.. I won't give you any recipes that my kids have not given their blessing to.

In any case, a few of you have been asking for recipes for things I have brought to various gatherings lately, so in this update we have:

Key Lime Pie
Chocolate Chip Cheesecake Bars
Blueberry Muffins

and one real bit of food...
Red Thai Curry Shrimp (or Chicken)

My family loves loves loves Thai food and this curry recipe really comes out tasting like a meal from a restaurant. There are a few ingredients that you won't have on hand, but if you like this kind of food, I promise you'll make it more then once.

More to come when there is something to share. I haven't forgotten about you. There are over 100 recipes posted by now, use the search feature and browse back through the old recipes. I'm sure you will find plenty you meant to make but never had the time to.

Jen

Thai Red Curry Shrimp (or Chicken)

We love this recipe... comes out just like "Thai Restaurant" food. It's worth buying the ingredients. We've made it 3 times already.

INGREDIENTS
1 1/4 pounds large shrimp, peeled and deveined (or thinly sliced chicken)
1 (14-ounce) can light coconut milk
1 tablespoon red curry paste
1 1/2 tablespoons fish sauce
4 teaspoons dark brown sugar
1 red bell pepper, seeded and thinly sliced
2 teaspoons fresh lime juice

DIRECTIONS:
1 Heat a large skillet over medium-high heat. Coat pan with cooking spray. Add shrimp; sauté 3 minutes or until done. Remove shrimp from pan; keep warm.

2. Spoon coconut cream (the thick part from top of the can) into pan using a slotted spoon. Add curry paste; cook 2 minutes or until liquid almost evaporates, stirring constantly.

3. Stir in remaining coconut milk, fish sauce, and sugar. Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently.

4. Add bell pepper; toss to coat. Increase heat to medium-high; cook 5 minutes or until crisp-tender. Add shrimp; cook 1 minute or until thoroughly heated. Remove from heat; stir in lime juice.

Chocolate Chip Cheesecake Bars

INGREDIENTS:

2 rolls Nestle Toll House chocolate chip cookie dough (I tried with Pillsbury and the cookies did not taste nearly as good)
2 8oz packages cream cheese - at room temperature
1/2 cup sugar
2 eggs
1 tsp vanilla

DIRECTIONS:

1. Grease 9x13 pan and preheat oven to 325
2. Cut and layer one roll of cookie dough to cover bottom of pan
3. Mix filling - cream cheese, sugar, eggs, and vanilla - until well combined
4. Spread over cookie layer
5. Cut and layer 2nd roll of cookie dough on top of cream cheese mixture
6. Bake at 325 for 50 minutes or until brown and "set"

Blueberry Muffins

These are sweet - more like cake, then muffin, but yummy


Ingredients
1/2 cup unsalted butter
1 1/4 cups white sugar
1/2 teaspoon salt
2 eggs
2 cups all-purpose flour, divided
2 teaspoons baking powder
1/2 cup buttermilk
1 pint fresh blueberries - rinsed, drained and patted dry
2 tablespoons white sugar


Directions
1. Position rack in the middle of oven. Preheat oven to 375 degrees F. Spray the top of a muffin pan with non-stick coating, and line with paper liners.

2. In a large bowl, cream together the butter, 1 1/4 cups sugar and salt until light and fluffy.

3. Beat in the eggs one at a time.

4. Mix together 1 3/4 cup of the flour and baking powder.

5. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated.

6. Crush 1/4 of the blueberries, and stir into the batter. Mix the rest of the whole blueberries with the remaining 1/4 cup of the flour, and fold into the batter.

7. Scoop into muffin cups. Sprinkle tops lightly with sugar.

8. Bake in preheated oven for 30 minutes, or until golden brown, and tops spring back when lightly tapped.

Easy Key Lime Pie

Ingredients:

4 egg yolks, beaten
2 14oz cans sweetened condensed milk
3/4 cup key lime juice
1 9" graham cracker crust (I buy the one that says 2 extra servings)

Directions:

1. Preheat oven to 375
2. Combine egg yolks, milk, and lime juice. MIX WELL
3. Pour into crust
4. Bake for 15 minutes. Allow to cool. Refrigerate.

THAT'S IT!