Skinny Bang Bang Shrimp

• -1 lb shrimp (about 50 shrimp), uncooked. shelled, and deveined.
• -10 skewer sticks (optional)
• -3 T plain greek yogurt
• -3 T chopped green onion, plus more for garnish
• -1½ T sweet Thai chili sauce 
• -½-3/4 T sriracha sauce

Combine yogurt, onion, sweet chili sauce, and sriracha in a bowl and stir well. Set aside. Grill shrimp a few minutes per side.  Brush each hot skewer liberally with the sauce, on both sides and then serve immediately

Stuffed Peppers

-1/2 lb Italian Sausage
-1/2 lb ground beef
-1 can Rotel Diced Tomatoes and Green Chilies
-1 med onion, chopped
-2 cloves garlic, minced
-6 bell peppers
-1 cup rice, raw
-2 cups Mexican blend shredded cheese, divided
-olive oil
-salt & pepper

Get the rice cooking. Brown the sausage and ground beef and season to taste.

Cut the tops off of the bell peppers and use a spoon to remove seeds and veins as much as possible. Dice up the usable parts of the bell pepper tops and one medium onion.

In a clean pan, saute onions and peppers until onions are translucent and soft, about 6-8 minutes. Add garlic and continue to saute for 4-5 more minutes.

Combine Rotel Diced Tomatoes, ground beef and sausage mixture, onion and pepper mixture, and rice in a a large bowl.

Stir to combine all ingredients.  Add 1½ cups of cheese to mixture and stir to combine.

Drizzle olive oil inside the bell peppers and season with salt and pepper. Stuff peppers with mixture and place in a greased 8x8 baking dish. Sprinkle remaining ½ cup of cheese over the tops of the peppers and cover with foil.

Bake at 350 degrees for 30 minutes and then remove foil and bake for an additional 5 minutes. The cheese should be nice and bubbly!

Pesto Chicken

-4 boneless, skinless chicken breasts
-salt and fresh ground black pepper for seasoning chicken
-8 ounces basil pesto (I use Classico jarred pesto) 
-1/2-1 cup grated low-fat mozzarella cheese

Preheat oven to 375F. Trim all visible fat and tendons from chicken pieces, then cut each chicken breast lengthwise into 2 or 3 pieces. (I cut the larger ones into 3 strips and the smaller ones into 2 strips.)

Spray a 9" x 12" baking dish with non-stick spray, then spread half the pesto over the bottom of the dish. Lay chicken strips over the pesto, then spread the rest of pesto over the chicken.

Cover the baking dish with aluminum foil and bake the chicken for 25-30 minutes. Remove foil and sprinkle chicken with grated mozzarella cheese. Put dish back into the oven without foil and broil for approx 5 minutes until cheese is melted and a little browned.

Slow Cook Pulled Pork

-2-3 pound boneless pork roast (shoulder roast, butt roast, or Boston Butt)

-1 tbsp Cajun seasoning

-1 tbsp liquid smoke

-4 cloves garlic

-18 ounce bottle of barbeque sauce

Put roast in slow cooker.  Cover with seasoning, garlic, liquid smoke, and then barbeque sauce.  Put on lid and cook on low for 8 hours.  

Sausage and Cheese Crockpot Tortellini

-1 lb. Italian Sausage (We use HOT for the spice, but sub in the meat you’d like best!)
-20 oz. Frozen Three-Cheese Tortellini (The Buitoni kind is in the specialty refrigerated case in the deli area of the grocery store. I pop them right in the freezer when I get home)
-32 oz. Low Sodium Chicken Broth
-2 Cans Diced Tomatoes – The kind that are seasoned with basil, garlic, and oregano. If you don’t have the seasoned ones, you’ll need to add in your own seasonings
-8 oz. Cream Cheese 
-Grated Parmesan Cheese for topping!

Take your cream cheese out of the fridge, and let it sit while you quickly brown your meat.

Add the sausage and tortellini to your Crock Pot. Pour the tomatoes, liquid and all, and broth over the top. Add your cream cheese to the Pot in chunks.

Give your Crock Pot a good stir to get everything evenly distributed, making sure the liquids are adequately covering the tortellini.

Cook on LOW for a total of 3 1/2 – 4 hours. Stir at 1 1/2 hours, and again at 3 hours, removing the lid for the last 30 minutes of cooking. This will give the sauce some time to thicken up. You can leave the lid off longer if you need more thickening time, but stir every so often.

Avocado Hummus

-30 ounces Chick Peas/Garbanzo Beans (2 cans), rinsed and drained
-1 avocado
-1/2-1 cup cilantro
-1 tsp garlic
-1/4 cup lime juice (about 2 small limes)
-1/2 cup olive oil
-3 tsp salt


Blend in blender until smooth slowly adding the lime juice and olive oil as you go.


From the kitchen of Andreia Waggoner.a

Slower Cooker Corned Beef and Cabbage

-4 large carrots, peeled and cut into 3 inch pieces      

-3 potatoes, cut into bite-sized pieces

-1 onion, peeled and cut into bite-sized pieces     

-4 cups water

-1, 4 pound corned beef brisket with spice packet

-1/4 head of cabbage, coarsely chopped or sliced

                                         

Place the carrots, potatoes, and onion into the bottom of a slow cooker, pour in the water, and place the brisket on top of the vegetables.  Sprinkle on the spices from the packet, cover, and set the cooker on High.  Cook the brisket for about 8 hours. An hour before serving, stir in the cabbage and cook for 1 more hour.  Serve with rye bread, swiss cheese, and mustard.

Libby's Chicken Tacos

These are Adam's absolute favorite tacos and the recipe of my friend Libby.  I tried to replicate them last night and got rave reviews.

-2 rotisserie chickens, meat shredded (or 4 large chicken breasts, cooked and shredded)
-3 poblano peppers (roasted, skins removed, and diced)
-Medium onion, chopped
-1-2 tbsp chili powder
-1-2 tbsp cumin
-can of chipotle in adobo sauce (I use the sauce only....about 1 tbsp)
-2 cans of diced tomatoes

I roast peppers right on my gas cooktop.  You can also use your grill or broil in your oven. Blacken and blister skins of peppers.  Place in a paper or plastic bag.  Seal bag and let sit for a few minutes. Pull skins off peppers and seed them.  Chop up peppers and set aside.  Cook onion in pan in a little olive oil.  Once onions are translucent, add in chicken, peppers, spices, and diced tomatoes.  I use about 1 tbsp of the adobo sauce (or as much as I can strain out of the jar) but don't add in any chipotle peppers.  You can chop some and add in if you like.  Do a small amount at a time and test...they are so spicy and add a lot of heat.  Simmer on stovetop until flavors are melded (at least 15+ mins).   Serve on tortillas with your favorite toppings.  We like these on white corn tortillas with some mexican cheese and sliced avocado.  Libby serves with a squeeze of lime.

From the kitchen of Libby Chapman.

Lemon Garlic Dump Chicken

-1 – 2 tsp minced garlic (I like more so I used 2)
-1/4 cup olive oil
-1 Tbls parsley flakes
-2 Tbls lemon juice (or the juice of one whole lemon)
-4-6 chicken breasts (or 8 to 10 chicken tenders)


Place all ingredients into a 1-gallon freezer bag and freeze.



Thaw chicken. Pour chicken and marinade into a baking dish, turn chicken to coat. Bake at 350 F for 35 minutes.


OR

Thaw and grill in a cast iron skillet on the stove, or outside on the barbecue grill, until no longer pink inside.

OR

Place the frozen chicken in the crockpot and cook on low for 6 to 8 hours (or high for 4-6 hours.)

Chicken with Wine and Mushroom Sauce

-4 skinless chicken breasts

-1 tbsp plain flour, seasoned

-1-2 cups chicken stock

-8 ounce pkg sliced mushrooms

-1/2 onion, diced

-Thyme

-3/4-1 1/2 cups red wine

-1 tbsp mild olive oil, vegetable oil

Toss the chicken in the flour, then tap off the excess (I season with salt and 5 pepper mix). Mix 1 tsp of the excess flour with a little chicken stock and set aside. Heat the oil in a frying pan, then add the chicken, mushrooms, onion, and thyme. Cook over a medium-high heat for about 5-10 mins, turning the chicken breasts over once until golden.

Lift the chicken out, then set aside. Pour in the wine and the remaining stock and boil for 5 mins or until reduced by half. Add the flour and stock mix, stirring until the sauce thickens a little. Put the chicken back into the pan, along with any juices from the plate, then simmer for 5-10 mins or until cooked through and the sauce is glossy.

Haystacks

-12 ounces semi sweet chocolate chips. melted
-1 1/2 cups sweetened shredded coconut


Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper, and spread coconut in a single layer on parchment. Place in oven until golden and toasted, about 10 minutes, stirring occasionally to color evenly. Remove from oven; let cool completely.     


In a medium bowl, combine toasted coconut and melted chocolate. (I melt chocolate in the microwave....stirring after 30 second increments...you can also slowly melt using a double boiler). Stir gently until combined. Press about 1 tablespoon coconut mixture onto a parchment-lined baking sheet or candy papers. Repeat with remaining mixture. Place in the refrigerator until candy is set, about 20 minutes. Keep in refrigerator until ready to serve.

Chocolate Peanut Clusters

-1/2 cup  Milk Chocolate Chips
-1/2 cup Semi-Sweet Chocolate Chips

-1 tablespoon shortening (do not use butter, margarine, spread or oil)

-1/2 cup unsalted, roasted peanuts

-1/2 cup salted, roasted peanuts

                                       

Place chocolate chips and shortening in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Stir in peanuts.  Drop by teaspoons into 1-inch diameter candy or petit four papers. Refrigerate until firm, about 30 minutes. Store in tightly covered container in refrigerator.  Makes about 2 dozen candies.

Creamy Chicken Bake

-2 1/2 to 3 lbs Boneless Skinless Chicken Breasts (4 large breasts)
-1 can Cream of Mushroom Soup (10 3/4 ounces, condensed )
-1 can Cream of Chicken Soup (10 3/4 ounces, condensed)
-1 Cup Sour Cream
-8 oz can Mushrooms drained (stems and pieces - or use fresh)
-1/2 Cup Water
-1/2 teaspoon Onion Powder
-1 teaspoon Chives (chopped) 
-Few dashes of Paprika  
-Salt and Pepper to taste

Preheat oven to 350 degrees F.  Grease (non-stick cooking spray) a 9x13 baking dish or similar size. Place chicken breast in baking dish in a single layer - lightly salt and pepper.  In a medium size bowl mix soups, sour cream, onion powder, mushrooms, chives and water.  Next, evenly pour over top of chicken and lightly sprinkle with paprika.  Bake on middle rack for approximately 1 hour, until chicken breast is cooked thoroughly.

Mississippi Roast

-1, 3-pound chuck roast
-1 packet of dry ranch seasoning mix
-1 packet of dry au jus gravy mix
-6 tbsp. butter
-¼ cup water
-5-6 pepperoncini

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top.  Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast. Cook on low for 8 hours.  Shred and serve with gravy/sauce.

Spinach and Artichoke Pasta

-6 Tablespoons Butter
-4 cloves Garlic, Finely Minced
-2 bags Baby Spinach
-2 cans Artichoke Hearts, Drained And Halved
-3 Tablespoons Flour
-3 cups Whole Milk
-1/4 teaspoon Cayenne Pepper
-Salt And Pepper, to taste
-1/2 cup Grated Parmesan Cheese
-1-1/2 cup Mozzarella Or Monterey Jack Cheese, Grated
-1/2 cup Low Sodium Chicken Broth (less Or More)
-12 ounces, weight Penne, Cooked Until Al Dente
-1/2 cup Seasoned Panko Breadcrumbs
-Crushed Red Pepper, To Taste

Melt 2 tablespoons butter in a large pot or skillet. Add garlic and throw in the spinach. Stir it around until it's wilted, about 1 minute. Remove spinach from heat and set aside.


Add 2 tablespoons butter to the same pot and raise the heat to high. Throw in the halved artichokes and stir it around until they get a little color, 1 to 2 minutes. Remove the artichokes from the pot and set them aside.


Reduce the heat to low. Add 2 tablespoons butter to the pot. When melted, sprinkle in flour and whisk until it's combined. Pour in milk and whisk to combine. Let it cook for 3 to 4 minutes, or until starting to thicken. Add Parmesan, Mozzarella/Monterey Jack, salt and pepper, and cayenne pepper. Stir to melt, and if it's overly thick, splash in chicken broth.


Add artichokes and pasta, tossing gently to combine. Gently fold in spinach, then pour the pasta into a serving bowl. Sprinkle the top with crushed red pepper flakes and plenty of Panko breadcrumbs for crunch.


Serve immediately!


From the kitchen of The Pioneer Woman.

Posted by Ree | The Pioneer Woman on October 8 2012

Baked Mac and Cheese

-2 cups dry macaroni

-2 tsp. salt

-1 can evaporated milk

-2 large eggs, beaten

-3 cups cheddar cheese shredded

-½ stick butter

-½ tsp. salt

Preheat oven to 350 degrees. Grease 9 x 13 baking dish.  Cook macaroni w/ 2 tsp. salt until dente, drain, set aside.  In large bowl, beat eggs and whisk in milk until blended.  Add 2 cups of cheese, ½ tsp. salt and melted butter.  Add cooked macaroni.  Pour into baking dish, sprinkle with remaining cheese.  Bake at 350 degrees for 20-30 minutes.

From the kitchen of Mary Stoup.

Scott's Corn Bread

-1 box Jiffy corn bread mix
-1/4 cup oil
-3 eggs
-1 small can corn, drained
-1/2 carton sour cream (about 4 ounces)

Mix ingredients together.  Pour into a greased pie plate.  Sprinkle brown sugar on top. Bake at 350 degrees for 37 minutes.

Tortilla Pinwheels

- 1 pack of 10 flour tortillas

-16 oz of whipped cream cheese

-8oz of sour cream or jalapeño dip made with sour cream.

-Chives chopped.

-8oz shredded cheese

-1 can of diced black olives

-8-16 oz of finely diced or pureed ham....finer the ham is diced the easier to spread.

Mix all ingredients together and spread thin over tortillas. Roll tortillas.  Fill ends of tortillas with some of the mix. Refrigerate for 1 hour to stiffen rolls.  Remove and slice.  Tip - 50% more cream cheese will make mix stiffer.

From the kitchen of Kristi Eberhart.

Zucchini Bread

This is one of my favorites...reminds me of my Grandma!  Seems like she was always ready with a slice of zucchini bread when we stopped by her house.


*1 1/2 cups of flour
*1 teaspoon cinnamon
*1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
*1/4 teaspoon salt
*1/4 teaspoon nutmeg
*1 teaspoon vanilla
*1 cup sugar
*1 cup finely shredded, unpeeled zucchini  (1 cup peeled and shredded apple can be substituted for this)
*1/4 cup oil
*1 egg
*1/2 cup chopped walnuts (optional)


Grease a bottom and sides of bread pan.  In medium bowl, combine flour, cinnamon, baking soda, baking powder, salt, and nutmeg.  Set aside.


In another bowl, combine sugar, zucchini, oil, egg; mix well.  Add dry mixture to zucchini mixture.  Stir until moistened (batter will be lumpy).  Fold in nuts.


Pour batter into prepared pan.  Bake at 350 degrees for 55-60 minutes or until toothpick comes out clean.  Cool in pan on a wire rack for 10 minutes.  Remove loaf from pan.  Cook completely on wire rack.  Wrap and store overnight.

Chicken Gloria

A new favorite in our house...


-3 skinless boneless chicken breasts, trimmed and filleted in half lengthwise
-1/3 cup of flour
-3 tablespoons vegetable oil
-2 tablespoons of butter
-1 (8 oz) container of sliced fresh mushrooms
-1/2 cup of sherry wine
-1 small can of condenced cream of mushroom soup
-1/2 cup whole milk
-6 slices of Muenster cheese
-3 tablespoons chopped fresh parsley for garnish

Preheat oven to 350°F



Season both sides of the chicken with salt and pepper, dredge lightly in flour to coat both sides. Shake off excess.



Add oil to frying pan and brown chicken in batches on both sides. You don’t need to cook the chicken completely. It will finish cooking in the oven. Transfer the chicken to a 9×13-inch baking dish.



Add the butter to the frying pan and let it melt over medium high heat. Add mushrooms, season with salt and pepper and brown mushrooms until golden. Then add the sherry wine and cook for another minute or two. Add the creamy mushroom soup and milk and mix well.



Pour sauce over the chicken breasts, cover with foil and bake in oven for about 30 minutes. Remove from oven and top each piece of chicken with one slice of Muenster cheese. You can fold the cheese in half if it is too wide for the breast.



Place chicken back in oven uncovered and broil for 1-2 minutes to brown the cheese. Remove from the oven and set aside to cool.



Top with chopped fresh parsley and serve.

Source: http://foods-exclusive.blogspot.com/2013/11/how-to-recipes-food-chicken-gloria.html