Flourless Peanut Butter Cookies

Ingredients:

1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate morsels
Parchment paper

Directions:

1. Preheat oven to 350°. Stir together first 5 ingredients in medium bowl until well blended. Stir in chocolate morsels.
2. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets.
3. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Remove to wire rack, and let cool 15 minutes.

Beef & Black Bean Chili

We haven't eaten this yet, it's cooking now... smells like it will taste good - I'll update and let you know.

Ingredients

1 pound beef chuck, cut into 3/4-inch chunks
1 can (15 ounces) tomato puree
1 cup dried black beans, rinsed
1 medium red onion, chopped
2 garlic cloves, minced
3 tablespoons chili powder
Coarse salt and ground pepper
1/4 cup sour cream, for serving

Directions
In a 5- to 6-quart slow cooker, combine beef, tomato puree, beans, onion (reserve 1 tablespoon for garnish), garlic, chili powder, 2 cups water, 2 teaspoons salt, and 1/2 teaspoon pepper. Cover, and cook on high, 6 hours (or on low, 8 hours). Serve chili topped with sour cream

Oven Baked Onion Rings

Ingredients:

1 1/2 cups cornflake crumbs
1/2 cup plain dried breadcrumbs (I used panko because that's what I had)
1 large egg
1/2 cup low-fat buttermilk
1/4 cup all-purpose flour
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 large sweet onion, such as Vidalia, cut and broken into rings (discard small center rings)
2 tablespoons olive oil


Directions:

1. Preheat oven to 450 degrees.

2. In medium bowl, whisk together egg, buttermilk, flour, and cayenne and season with salt and pepper.

3. In another bowl combine bread crumbs & cornflake crumbs

4. Dip onion rings in egg mixture (letting excess drip off) and dredge in cornflake mixture; place on a large plate.

5. Pour oil onto a rimmed baking sheet. Place in oven and heat 2 minutes. Remove sheet from oven and tilt to coat evenly with oil. Arrange onion rings on sheet.

6. Bake, turning once, until onion rings are golden brown, about 16 minutes. Season with salt.

Honey Teriyaki Chicken

Allison & Christine thought this was great. You may want to go a bit easy with the ginger or at least make sure you mince it very small.

Ingredients:
1/2 cup honey
2 tablespoons rice vinegar
2 tablespoons soy sauce
4 garlic cloves, minced
2 tablespoons peeled and finely grated fresh ginger
Coarse salt and ground pepper
8 bone-in, skin-on chicken thighs (about 3 pounds total)

Directions:
1. Preheat oven to 475 degrees. Line a rimmed baking sheet with foil.

2. In a large bowl, mix honey, vinegar, soy sauce, garlic, ginger, 1 tablespoon salt, and 1/2 teaspoon pepper. Add chicken and toss to coat.

3. Transfer chicken and sauce to baking sheet.

4. Bake chicken, skin side up, basting occasionally with pan juices, until well browned and cooked through, 25 to 30 minutes. Serve chicken drizzled with pan juices.

Some new recipes

Still haven't been doing full week's worth of cooking thanks to lots of softball and soccer, however, I have come across a few good recipes worth sharing. So, here they are:

Honey-Teriyaki Chicken
Baked Onion Rings
Beef & Black Bean Chili (in crockpot)
Flourless Peanut Butter Chocolate Chip cookies (for all you unlucky people w/ gluten issues)

Pulled Pork Tacos

Ingredients:

2 to 2 1/2 pounds boneless pork shoulder
2 teaspoons kosher salt
1 teaspoon black pepper
2 teaspoons ground cumin
1/2 cup apricot jam or preserves
2 jalapenos, sliced into rings and seeded (I use only 1)
1 red onion, roughly chopped
8 small flour or corn tortillas, warmed
cilantro

Directions:

1. Heat oven to 300° F. Place 2 large sheets of aluminum foil on a work surface, one atop the other. Place the pork in the center of the foil and season on all sides with the salt, pepper, and cumin. Spoon the jam over the pork, turning to coat. Scatter the jalapeños and onion around the pork. Fold the double layer of foil around the pork and crimp the edges to seal tightly. Place in a baking dish. Roast until fork-tender, about 4 hours; let cool.

2. Unwrap the pork, reserving the juices and discarding the foil. Use a fork to shred the pork. Transfer to a bowl. Pour the cooking juices, onion, and jalapeños over the pork and toss.

3. Serve with the tortillas, cilantro, and lime wedges.

Peanut Noodles

You can eat this warm or cold as a salad. You can also add cooked chicken or other meat to make it more of a meal.

Ingredients:

1/2 cup chicken broth
1 1/2 tablespoons minced fresh ginger root
3 tablespoons soy sauce
3 tablespoons chunky peanut butter
1 1/2 tablespoons honey
2 teaspoons chili garlic sauce
3 cloves garlic, minced
8 ounces linguini
1/4 cup chopped green onions
thinly sliced red pepper
thinly sliced carrot
thinly sliced cucumber

Directions:
1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.

2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili sauce, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through.

3. Add noodles, vegetables and toss to coat.

Tex-Mex Pasta Bake

This is a variation of a recipe from the Washington Post. We really liked it. Looks a bit, funny with the cottage cheese, but it was very tasty (and easy to make ahead)


Ingredients:

8 ounces uncooked penne rigate
1 1/3 pounds lean ground turkey breast
1 cup mild salsa
10 ounces frozen corn kernels (defrosting is not necessary)
16 ounces low-fat cottage cheese
1 large egg
Leaves from 4 to 6 sprigs cilantro, chopped (1/4 cup)
1/2 teaspoon ground white pepper
1/2 teaspoon ground cumin
4 ounces grated or shredded cheese, such as Monterey jack or cheddar, or a combination

Directions:
1. Bring a large pot of water to a boil over medium-high heat. Add the pasta and cook according to the package directions (ignore the instruction to salt the cooking water). Drain.

2. Meanwhile, preheat the oven to 350 degrees. Have ready a 2-quart (ungreased) baking dish, preferably at least 4 inches deep.

3. Cook turkey until no longer pink, in LARGE non-stick

4. Add the salsa and corn; stir to mix well, then remove from the heat.

5. Combine the cottage cheese, egg, cilantro, white pepper and cumin in a medium bowl. Add cooked pasta and mix well.

6. Spread half of the turkey-salsa mixture evenly in the baking dish, pressing it down slightly.

7. Layer with the cooked pasta mixture.

8. Spread half of the grated cheese on the combined pasta layer, then spread the remaining turkey mixture on the cheese.

9. Finish with the remaining grated cheese, sprinkled evenly over the top.

10. Bake uncovered for 25 to 30 minutes, until it is heated through and has a melted, slightly crisped top.

Week 10

Well, it's not going to exactly be a week's worth... I told you I don't cook much during softball and soccer season. But, I have come across a few recipes worth sharing, so here they are:


1. Peanut Noodles
2. Tex Mex Pasta Bake
3. Pulled-Pork Tacos

Baked Penne with Chicken & Sun-Dried Tomatoes

New Recipe... haven't tried this yet.

Each baking dish will serve four; bake one , and freeze the other for another day. When ready to cook, bake the 2nd straight from the freezer.

INGREDIENTS:

6 tablespoons butter, plus more for baking dishes
coarse salt and ground pepper
1 pound penne rigate
1 teaspoon olive oil
2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally
1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)
4 garlic cloves, minced
6 cups whole milk (I plan to use 4 cups whole, and 2 cups 1%)
10 ounces white mushrooms, trimmed and thinly sliced
1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced
1 1/2 cups shredded provolone (6 ounces)
1 cup finely grated Parmesan (4 ounces)

DIRECTIONS:

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

2. In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

3. In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

4. Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

5. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

TO FREEZE 2nd CASSEROLE: Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

TO BAKE FROM FROZEN: Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Simple Quiche

INGREDIENTS:

1 cup half and half
2 eggs
2 pinches kosher salt
nutmeg

1 frozen 9" pie crust (not deep dish)

fillings of your choice: we've tried crumbled bacon, cheddar, & broccoli or spinach, ham & Cheddar... pick what you like

DIRECTIONS:

1. Whisk half & half and eggs until frothy. Add salt & dash of nutmeg. Set aside
2. Place fillings of your choice in bottom of pie crust. Cover bottom, but don't pile up too much!
3. Pour egg mixture over toppings. Don't over fill !
4. Bake at 350 for about 45 minutes or until set.
5. Cool about 10-15 minutes before slicing

Coconut Curry Chicken & Vegetables

INGREDIENTS:

1 pound boneless, skinless chicken cut in thin strips
2 Tbl curry powder
1/4 tsp cinnamon
2 Tbl olive oil
1 medium onion thinly sliced
1 yellow squash thinly sliced
1 green squash (zuchinni) thinly sliced
1/2 red pepper thinly sliced
1 1/2 cups LOW SODIUM chicken broth
1 1/2 cups coconut milk
1 1/2 tsp kosher salt
pepper to taste

Cooked white rice
1/4 cup slivered almonds

DIRECTIONS:

1. Rinse the chicken and pat it dry with paper towels. Cut it into 1-inch pieces and place in a bowl. Sprinkle it with the curry and cinnamon, toss, and set aside.

2. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the onion and zucchini and pepper and cook until softened, 3 to 5 minutes. Transfer to a plate.

3. Heat the remaining oil in the skillet. Add the chicken and cook until browned on all sides, about 5 minutes total.

4. Add the broth, coconut milk, salt, and pepper. Bring to a gentle simmer. Return the vegetables to the skillet and heat until the chicken is cooked through, 5 to 7 minutes.

5. Serve over rice and top with almonds

Salsa Chicken

INGREDIENTS:

1 1/4 lb skinless, boneless chicken breast halves (I used tenderloins)
4 teaspoons taco seasoning mix
1 cup salsa (I used Pace Think & Chunky, mild flavor)
1 cup shredded Cheddar cheese
sour cream and/or guacamole (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees F

2. Place chicken breasts in a lightly greased 9x13 inch baking dish. Sprinkle taco seasoning on both sides of chicken breasts, and pour salsa over all.

3. Bake at 375 degrees F for 25 minutes, or until chicken is tender and juicy and its juices run clear.

4. Sprinkle chicken evenly with cheese, and continue baking for an additional 3 to 5 minutes, or until cheese is melted and bubbly.

5. Top with sour cream and/or guacamole if desired, and serve.

Week #9

Here's the new menu. Monday night we had the Salsa Chicken - Deidre and I found the recipe on line. I made it last night and Allison actually asked for seconds (which never happens, she just tolerates all my crazy meals), so it is definitely kid-friendly and EASY!

Enjoy the recipes...

Monday - Salsa Chicken, Mexican Rice (recipe given a few weeks ago), black beans
Tuesday - Coconut Curry Chicken & Vegetables (one of Christine's favorite meals)
Wednesday - I never made last week's pork - so we're having that!
Thursdsay - Quiche, soup, & salad
Friday - Baked Penne with Chicken & Sun-Dried Tomatoes

Broiled Soy-Glazed Pork with Rice & Asian Vegetables

Ingredients:

1 1/2 cups long-grain white rice
8 ounces snow peas, trimmed
2 medium carrots, halved lengthwise and thinly sliced on the diagonal
2 red bell peppers (ribs and seeds removed), thinly sliced
1 bunch scallions, ends trimmed, cut crosswise into 3-inch lengths
2 tablespoons vegetable oil, such as canola
1/4 cup soy sauce
Coarse salt and ground pepper
1 pork tenderloin (1 to 1 1/4 pounds), halved crosswise (I read the comments, cutting it seems important)
1/4 cup honey


Directions:

1. Cook rice according to package instructions; cover, and set aside.

2. Meanwhile, heat broiler, with rack set 4 inches from heat. On a large rimmed baking sheet, toss snow peas, carrots, bell peppers, and scallions with oil and 2 tablespoons soy sauce; season with salt and pepper.

3. Place pork on top of vegetables, and season with salt, pepper, and 1 tablespoon honey.

4. Broil until pork and vegetables begin to char, 6 to 8 minutes. Toss vegetables, and turn pork; drizzle pork with 1 tablespoon honey.

5. Continue to broil until an instant-read thermometer inserted in thickest part of pork registers 145-150 degrees and vegetables are charred in spots, 6 to 8 minutes, tossing vegetables once more.

6. Remove from broiler. Cover with aluminum foil, and let rest, 10 minutes.

7. In a small bowl, make sauce: Stir together remaining 2 tablespoons soy sauce and honey.

8. Thinly slice pork, and serve with vegetables, rice, and sauce.