January Recipes

This month's posting (Yes, I think it will just be monthly from now on. I can't possibly keep making 5 new things each week) gives you a good variety to start off the year.

• Spinach - Artichoke Dip... you can use this for a SuperBowl Party!
• Cheesy Zucchini and Red Onion Flatbread... I served this New Year's Eve as an appetizer, also could work for Super Bowl
• Easy Homemade Biscuits .. my family declared these much better then Bisquick
• Two-Bean Chicken Chili
• Healthy Salmon with Citrus Glaze
• Lamb Gyros (don't tell your kids what's in them and they will enjoy, mine did)
• Artichoke, Spinach, & Tomato Pizza

ENJOY!

Salmon with Citrus Glaze

Ingredients:
1 pound salmon filet
1/3 cup dark brown sugar
2 tablespoons lemon zest (I didn't have a lemon, so I used an orange)
1 1/2 teaspoons kosher salt (I used 1 tsp)
1/2 teaspoon freshly ground black pepper (I used 1/4 tsp)



Directions:


1. Combine sugar, zest, salt, and pepper and mix well.

2. Evenly spread the mixture onto the salmon and allow to sit for 45 minutes, at room temperature.

3. Position a rack in the oven 3 inches from the broiler. Line a half sheet pan with aluminum foil and place the salmon on the pan

**4. Turn the oven on to the high broiler setting for 2 minutes. After 2 minutes, place the salmon into the oven and broil for 6 to 8 minutes or until the thickest part of the fish reaches an internal temperature of 131 degrees F on an instant-read thermometer. Remove the salmon from the oven and allow to rest, uncovered, for 8 to 10 minutes. Serve immediately



**NOTE: These are the cooking directions as written on food network... The fish wasn't cooked enough for me following these directions, so I cooked it longer... maybe if I had let it rest (like the recipe said, which I didn't, it would have finished cooking... you'll have to experiment. It tasted great, I just had to cook it longer!

Artichoke, Tomato & Spinach Pizza

Ingredients:

5 Tbl olive oil
2 cloves garlic, finely chopped
3 Tbl chopped Flat Leaf Parsley
salt & pepper
1 lb pizza dough
2 cups shredded mozzarella
5 Tbl grated parmesan cheese
1 can artichoke hearts, drained, quartered
1/2 pint grape tomatoes, halved
2 cups baby spinach, chopped


Directions:

1. Position a rack in lower part of ove, place an inverted baking sheet face down and preheat to 500 degrees

2. In large bowl, combine oil, garlic, & parsley. Add salt & peper

3. Stretch dough to fit a parchment paper lined baking sheet.

4. Spread 3 Tbl of garlic mixture on top, leaving a 1/2 border. Then sprinkle with mozzarella and 2 Tbl of parmesan cheese

5. Toss artichokes, tomatoes, & spinach with remaining garlic mixture and arrange on top of cheese.

6. Sprinkle with remaining 3 Tbl parm cheese on top.

7. Place baking sheet on top of inverted baking sheet in preheated ove and bake until crust is crisp, about 18-20 minutes

Macaroni & Cheese

Ingredients:

1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1 teaspoon kosher salt
Fresh black pepper
3/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions:

In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.
Whisk together the eggs, milk, salt, pepper, and mustard.

Stir into the pasta and add the cheese.

Over low heat continue to stir for 3 minutes or until creamy.

Lamb Gyros

Ingredients:


1 pound ground lamb
1/4 cup golden raisins, chopped
1/4 teaspoon ground cinnamon
kosher salt and pepper
1/2 cup bread crumbs
1 large egg, beaten
1 bunch scallions (white and light green parts), sliced
4 pieces flat bread
1/2 cup Greek yogurt (Use Fage brand, 2% style)




Directions


1. Place an oven rack in the second-highest position and heat broiler.


2. Combine the lamb, raisins, cinnamon, 1 1/2 teaspoons salt, 1/4 teaspoon pepper, the bread crumbs, egg, and three-quarters of the scallions in a large bowl.


3. Shape the mixture into golf ball-size meatballs and place on a foil-lined baking sheet.


4. Broil, turning once, until cooked through, 6 to 8 minutes total.


5. Divide the flat bread among individual plates and top with the meatballs, yogurt, and the remaining scallions.

Two Bean Chicken Chili

Ingredients:
1 medium green zucchini, coarsely chopped
15 oz can black beans, drained & rinsed
15 oz can kidney beans, drained & rinsed
8 oz can corn, drained
2 - 14.5 oz cans low sodium chicken broth
16 oz thick & chunky mild salsa
8 oz can tomato sauce
3 cups shredded cooked chicken (I use a rotisserie chicken)
1 garlic clove, minced
1 1/2 - 2 Tbl. chili powder
1 tsp ground cumin



Directions:
Combine it all! Simmer about 30 minutes (or longer). Serve with shredded cheddar cheese.

Artichoke & Spinach Dip

Ingredients
1 10-ounce box frozen cut or chopped spinach, thawed
1 12-ounce jar artichoke hearts, drained and roughly chopped
1/2 cup whipped cream cheese
3/4 cup sour cream
1 cup grated Cheddar
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
pita chips, tortilla chips, or sliced French bread


Directions

Heat oven to 400° F.

Squeeze the spinach between paper towels to remove excess moisture.

In a medium bowl, combine the spinach, artichokes, cream cheese, sour cream, and Cheddar. Season with the salt and pepper.

Scrape the mixture into a small oven-safe baking dish.

Bake until lightly golden and heated through, about 15 minutes.

Serve warm with the chips or bread

Easy Biscuits

Ingredients
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1 cup milk

**handful of shredded cheddar (optional)


Directions
Preheat oven to 450 degrees.

Lightly grease a baking sheet.
In a bowl mix the flour, baking powder, and salt. Cut in the shortening until the mixture has only pea sized lumps. Add milk (and cheddar if using) and mix until dry mixture is absorbed.

Drop dough by heaping spoonfuls onto the prepared baking sheet.
Bake for 12 to 15 minutes in the preheated oven, until golden brown.

Crunchy Coconut Chicken Fingers

Ingredients
1 pound skinless, boneless chicken tenders
1 1/2 cups fat-free buttermilk
1/2 cup all-purpose flour
1 large egg, lightly beaten
1 large egg white, lightly beaten
3/4 cup crushed cornflakes (cornflake crumbs)
3/4 cup flaked sweetened coconut, chopped
1 teaspoon garlic powder
3/4 teaspoon salt
1/2 teaspoon curry powder
1/4 teaspoon ground red pepper
Cooking spray

Directions:

1. Combine chicken and buttermilk in a shallow dish; cover and chill 1 hour. Drain chicken, discarding liquid. Combine chicken and flour in a medium bowl, tossing to coat.
2. Preheat oven to 475°. Place baking sheet in oven.
3. Combine egg and egg white in a small bowl. Combine crushed cornflakes and next 5 ingredients (through ground red pepper) in a shallow dish.
4. Working with 1 chicken strip at a time, dip into egg mixture; dredge in cornflake mixture. Repeat procedure with remaining chicken, egg mixture, and cornflake mixture. Arrange chicken in a single layer on preheated baking sheet coated with cooking spray. Lightly coat chicken with cooking spray. Bake at 475° for 6 minutes or until done (mine took longer). Serve immediately.

Glazed Pecans

Ingredients:

1 egg white
1 tsp cinnamon
1/2 cup sugar
1/2 cup brown sugar
2 Tbls vanilla
1 pound pecan halves

Directions:

Beat egg white until foamy.
Add cinnamon, sugars, and vanilla. Mix well.
Add pecans, stir to coat completely

Line a cookie sheet w/ foil.
Spread pecans in single layer on foil lined sheet.

Bake at 250 degrees for one hour, STIRRING EVERY 15 minutes. (don't skip this step)

Ham & Potato Soup

INGREDIENTS.
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery (or 1 diced leek)

1/3 cup finely chopped carrot
1/3 cup finely chopped onion

1/3 cup finely chopped red pepper

1/3 cup frozen corn
3/4 cup diced cooked ham (I used more)
3 1/4 cups low-sodium chicken broth
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk





DIRECTIONS:


1. Combine the potatoes, celery, onion, carrot, red pepper, corn, ham and broth in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes.



2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour (have it all pre-measured) with a whisk, and cook, stirring constantly until thick, about 1 minute.



3. Slowly stir in milk. Continue stirring over medium-low heat until thick, 5 to 10 minutes.



4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Mexican Rice

Ingredients
3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. (mine never puffs) While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

November is here (and almost gone)

Once again, it's been awhile since I posted. However, with such a large number of recipes out there, I'm sure you still have many many to try.

This posting includes 2 Thanksgiving side dishes that we have every year. My kids love both - even the brussels sprouts one (and they don't like plain brussels sprouts at all).

There is also a Mexican meatloaf (I served it with Mexican rice, recipe included), a very heary beef pot pie type dinner, and shrimp & grits casserole. The shrimp is an easy version of a dish they serve alot in South Carolina. That one is from Cooking Light, so it's a bit healthier then the real thing.

Happy Thanksgiving!
Jen

Shrimp & Grits Casserole

Ingredients
2 cups 2% reduced-fat milk
3/4 cup fat-free, less-sodium chicken broth
1 cup uncooked quick-cooking grits
1/4 teaspoon salt
1/2 cup (2 ounces) shredded Parmesan cheese
2 tablespoons butter
1 (3-ounce) package 1/3-less-fat cream cheese
3 tablespoons chopped fresh flat-leaf parsley (I didn't have any)
1 tablespoon chopped fresh chives (or green onions)
1 tablespoon fresh lemon juice
2 large egg whites
1 pound peeled and deveined medium shrimp, coarsely chopped
Cooking spray
Hot pepper sauce (optional)




Directions:
1. Preheat oven to 375°.
2. Combine milk and broth in a medium heavy saucepan; bring to a boil. Gradually add grits and salt to pan, stirring constantly with a whisk. Cook 5 minutes or until thick, stirring constantly. Remove from heat.

3. Stir in Parmesan, butter, and cream cheese. Stir in parsley and next 4 ingredients (through shrimp).

4. Spoon mixture into an 11 x 7–inch baking dish coated with cooking spray. Bake at 375° for 25 minutes or until set. Serve with hot pepper sauce, if desired.

Beef, Cheddar & Potato Pie

Ingredients:
2 pounds ground beef
2 carrots, cut into 1/4-inch cubes
1 large onion, cut into 1/4-inch cubes
2 stalks celery, cut into 1/4-inch cubes
1 large clove garlic, finely chopped
1 large baking potato, peeled and cut into 1/4-inch cubes
1/2 cup dark beer
8 ounces sharp cheddar cheese, shredded
Salt and pepper
2 sheets frozen puff pastry, thawed but cold
1 large egg yolk, beaten with 1 tablespoon water



Directions:
1.Preheat the oven to 375°. 2

2. In a very large skillet, combine the beef, carrots, onion, celery, garlic and potato and cook, breaking up the meat, over medium-high heat until the beef is cooked through and some liquid has evaporated, about 15 minutes.

3. Lower the heat to medium, add the beer and cook for 10 minutes.

4. Add the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Let cool.


5. On a floured surface, roll 1 puff pastry sheet into a 12-inch round. (I couldn't roll mine out, I got it a bit flatter then out of the package, then tried to follow the directions that follow - it worked fine. Just do your best)



6. Place in a 10-inch skillet or deep pie dish. Roll the remaining puff pastry sheet into an 11-inch round.



7. Using a slotted spoon, transfer the meat mixture to the skillet with the bottom pastry in it.



8. Lightly brush the edge of the crust with some of the egg wash, then place the second sheet on top. Press the edges to seal, then trim to a 1/2-inch edge.


9. Place the pie on a baking sheet. Brush the top with more of the egg wash and cut an "X" into the pastry. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper.



10. Bake for 45 minutes, tenting with foil if the crust darkens too quickly. Transfer to a rack to cool for 15 minutes.



IT was delicious, worth the work, everyone liked this... and it made alot!