Crash Hot Potatoes

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• Crash Hot Potatoes
  
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• 16 small, round potatoes
• salt
• 1 tbsp extra virgin olive oil
• 1 tsp Kosher salt
• freshly ground black pepper
• 1 tbsp fennel or caraway seeds-(optional)
• 1 tbsp thyme or rosemary sprigs (I will use Rosemary)

1. Heat oven to 230 or 250C - yes, hot. Don't peel the potatoes. Just bung them into a pot of salted water, bring to the boil, and simmer for around 15 minutes until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.
2. Drain, and arrange on a lightly oiled baking tray or sheet. Use a potato masher to squash each potato flat, until it is twice its original diameter. (could use bottom of glass)
3. Brush the tops with olive oil, and scatter with sea salt, pepper, fennel seeds and thyme.
4. Bake on the top shelf of the oven for 20 to 25 minutes until terminally crisp and golden. Serve hot.

From Confessions of a Pioneer Woman

INGREDIENTS

• 1/4 cup vegetable oil
• 1/3 cup honey
• 1/3 cup soy sauce
• 1/4 teaspoon ground black pepper
• 8 skinless, boneless chicken breast halves - cut into 1 inch cubes
• 2 cloves garlic
• 5 small onions, cut into 2 inch pieces
• 2 red bell peppers, cut into 2 inch pieces
• skewers

DIRECTIONS

1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

Sticky Coconut Chicken

Sticky Coconut Chicken
from Leigh Anne

6-8 boneless, skinless chicken thighs
1 cup canned coconut milk
1 Tbsp. minced fresh ginger
1 tsp. fresh ground pepper
1 tsp. red pepper flakes

Marinade chicken in coconut milk, ginger, pepper and red pepper flakes at least one hour (I let mine marinade four about four to five hours). Grill on barbecue.

Glaze:
3/4 cup rice vinegar
1/2 cup sugar
3 Tbsp. soy sauce
1 tsp. red pepper flakes

While the chicken is grilling, bring above ingredients to a boil over medium-high heat and cook until mixture is reduced and thickened, about 8-10 minutes. Be patient because it takes a little while. But once it starts getting really thick, immediately take it off the heat! Glaze both sides of chicken the last few minutes of grilling and serve chicken over rice.

Sidenote: I used the extra coconut milk left in the can as part of the liquid in my rice and it was unbelievable! It was very mildly sweet and paired so well with the chicken. Yum!

Fideos

Photo & Recipe from Cafe Johnsonia

Fideos
4 servings

1, 7 oz. package Fideos (or broken spaghetti noodles)
1-2 Tbsp. butter, olive oil, or canola oil (or a combination)
2-3 cups chicken broth (or water and bouillion cubes)
1/2 cup mild or medium salsa (go for mild if you don't like it spicy)

Heat a large skillet over medium-high heat. Add the butter or oil. After the butter starts to foam, or the oil starts to "shimmer", add the fideos.
Cook, stirring constantly, until most of the noodles are golden brown.

Add 2 cups of the chicken broth and bring to a simmer over low heat.
Cook until tender, adding more chicken broth, if necessary, as it is absorbed by the noodles.
When most of the liquid has been absorbed, take the pan off the heat and stir in the salsa. Let the noodles sit for about 10 minutes to allow the excess liquid to be absorbed.
Serve warm.

Optional toppings--shredded cheese, hot sauce, sour cream, chopped cilantro, olives, etc.

Lemony Lemon Muffins

Lemony Lemon Muffins

makes 24 muffins

For the muffins:

3 cups all purpose flour

2 cups sugar

1/2 teaspoon baking powder

1/2 teaspoon salt

4 eggs

1 cup plain yogurt

1 cup butter, melted

1 1/2 tablespoons grated lemon peel

1 tablespoon lemon juice

For the streusel:

1/2 cups all purpose flour

1/2 cup sugar

2 tablespoons cold butter

For the glaze:

1/2 cup confectioners' sugar

2 tablespoons lemon juice

1. In a large bowl, combine the flour, sugar, baking soda and salt. Set aside. In a medium bowl, whisk together the eggs, yogurt, butter, lemon peel and lemon juice. Stir the wet ingredients into the dry ingredients. Mix, just until moistened. Grease or paper line muffin cups and fill the batter 3/4 full.

2. In a small bowl, combine flour, sugar and butter. Using your hands or a pastry blender, mix until it resembles coarse crumbs. Sprinkle the streusel over the batter.

3. Bake muffins at 350 degrees for about 22 minutes or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes and remove onto a wire rack.

4. Mix together the confectioners' sugar and lemon juice and drizzle over muffins.

From Stephanie's Kitchen

BBQ Chicken Salad

BBQ Chicken Salad with with Ranch Dressing

(Recipe from Picky Palate)

3 cups thinly sliced green leaf lettuce

1/4 cup corn

1/4 cup black beans

8 grape tomatoes, halved or cut chopped whole tomato

1 cooked grilled chicken breast

1/4 cup BBQ sauce

1/4 cup shredded mozzarella cheese

1/4 cup ranch dressing

Place lettuce in a bowl. Layer with corn, black beans and tomatoes. Dice cooked chicken breast and mix with BBQ sauce. Top over salad and sprinkle with mozzarella cheese.

Drizzle ranch dressing over the salad and serve.

Grilled Salmon With Orange Glaze

Ingredients:
1/2 cup orange marmalade
2 teaspoons sesame oil
2 teaspoons soy sauce
1/2 teaspoon fresh ginger root, grated
1 clove garlic
3 tablespoons white rice vinegar
1 pound boneless salmon fillet, cut into 2 equal pieces
6 scallions, thinly sliced - use some of the green
1 tablespoon toasted sesame seeds

Directions:
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush orange glaze on each side of salmon and grill about 5 minutes on each side. Top with scallions and sesame seeds and serve.

Serves 2.

Recipe from Dawn's Recipes

Chocolate Chip Cookies

Thick and Chewy Chocolate Chip Cookies
From Cook's Illustrated
Makes about 30 cookies

2 1/8 c bleached all-purpose flour (about 10.5 oz)
1/2 t table salt
1/2 t baking soda
12 T unsalted butter, melted and cooled slightly (I don't use unsalted butter because I never buy it - salted butter works just fine in this recipe when I use it!)
1 c brown sugar (7 oz)
1/2 c sugar (3.5 oz)
1 large egg
1 large egg yolk
2 t vanilla
1-2 c chocolate chips (I use a full 12 oz. package of semisweet chips)

Heat oven to 325 degrees. Adjust oven racks to upper- and lower-middle positions. Mix flour, salt, and baking soda together in medium bowl; set aside.

Either by hand or with electric mixer, mix butter and sugars until thoroughly blended. Mix in egg, yolk, and vanilla. Add dry ingredients; mix until just combined. Stir in chips.

Form dough into balls (I use my handy-dandy cookie scoop - the original recipe has intricate dough-forming instructions so go here if you want to do it that way) and place on parchment or silpat-lined cookie sheets. Smaller cookie sheets can be used, but fewer cookies can be baked at one time and baking time may need to be adjusted. (Dough can be refrigerated up to 2 days or frozen up to 1 month—shaped or not.)

Bake, reversing cookie sheets’ positions halfway through baking, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy, 15 to 18 minutes (start checking at 13 minutes - these cookies really do need longer baking time than most average cookie dough recipes). Frozen dough requires an extra 1 to 2 minutes baking time. Cool cookies on cookie sheets. Serve or store in airtight container.

Zucchini Bread

Zucchini Bread

Mix:

1 cup white sugar

1 cup brown sugar

3 eggs, beatn

1 cup canola oil

3 tsp vanilla

2 cups zucchini, shredded

Stir and add:

2 cups flour

1 cup whole wheat flour

1 tsp salt

1 tsp soda

2 tsp cinnamon

1/2 tsp baking powder

Pour into two bread pans sprayed with pam. Bake at 325 for 1 hour.

Recipe from The Sister's Cafe

Honey Lime Chicken Enchiladas

6 tablespoons honey
5 tablespoons lime juice (1 large lime)
1 tablespoons chili powder
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded (I used a rotisserie chicken)
8-10 flour tortillas (I made 7, I really filled the shells)
1 pound monterey jack cheese, shredded (I only had cheddar)
16 ounces green enchilada sauce
1 cup heavy cream

Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a ziploc bag in the morning and let it sit in the refrigerator all day). Pour about 1/2 cup enchilada sauce on the bottom of a 9X13 baking pan. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese. Bake at 350 degrees for 30 minutes until brown and crispy on top

Fuss-Free Ravioli and Cheese Bake

Ingredients
1 jar pasta sauce
1 can diced tomatoes, undrained
1 can 25%-less-sodium beef broth
1/4 cup KRAFT Zesty Italian Dressing
2 pkg. (350 g each) fresh cheese-filled ravioli
1 cup 4 cheese Italiano Shredded Cheese

Directions
PREHEAT oven to 375°F. Combine pasta sauce, tomatoes, broth and dressing in 13x9-inch baking dish. Add ravioli; mix lightly. Cover with foil.

BAKE 50 min. or until ravioli are tender.

REMOVE foil; stir. Sprinkle with cheese. Let stand 5 min. or until cheese melts.

Crockpot Cheesy Chicken Spaghetti

Crockpot Cheesy Chicken Spaghetti
Serves 12 ( one cup each)

16 oz. dry spaghetti, cooked
1 lb. Velveeta Light (2%)Cheese
2 cups cooked, chopped chicken (I use white meat only)
1 can 98% FF cream of mushroom soup
1 can 98% FF cream of chicken soup
1 can of petite diced tomotoes
1 4oz. can of mild green chilies
4 oz can mushroom stems & pieces, drained
1/2 cup water
1 small onion, diced--or less, to taste
salt & pepper to taste

Spray slow cooker with non-stick cooking spray. Combine all ingredients in slowcooker and stir to mix well. Cook on LOW for 2-3 hours. Stir before serving.

Salsa Chicken

Slow-Cooker Salsa Chicken

Ingredients

4 boneless, skinless chicken breasts
1 cup salsa
1 package reduced sodium taco seasoning
1 can reduced fat cream of mushroom soup (condensed)
1/2 cup reduced fat sour cream

Directions

Add chicken to slow cooker.
Sprinkle taco seasoning over chicken.
Pour salsa and soup over chicken.
Cook on low for 6 to 8 hours.
Remove from heat, cut up chicken pieces, and stir in sour cream.
Serve with rice.

Taco Salad

Taco Salad -

You can adjust the recipe for size, this amount serves about 6!

A head of shredded lettuce
2 cups shredded cheddar cheese
1/4 onion, chopped
1 lb. ground beef, browned and drained with
1 packet taco seasoning
2 cups tri colored Rotini noodles
1 bottle Western dressing

Optional: tomatoes, red pepper (chopped), avocados, sliced olives, sour cream
Add crushed Doritos (we use Nacho Cheese flavored) and dressing just before serving

(I substitute taco cooked chicken!)