Food goodness

I got this one from my aunt, who got it from her friend Pam Wamsley. My uncle has heart issues, so my aunt modified to reduce the fat and cholesterol a bit. I'll put in the original ingredients, along with her modifications.... Ingredients - 2-1/2 to 3 pound chicken, cooked and off the bone (or take the easy way like me, and cook up about 2 pounds of chicken tenderloins) - 1 12-serving package of Stove Top stuffing mix - 1 can cream of chicken soup (use low-sodium, low-fat, or whatever version) - 1-1/2 sticks of butter (margarine) - 1 cup sour cream (fat-free) - 1-1/2 cup chicken stock (2 chicken bouillion (sp?) cubes dissolved in 1-1/2 cups boiling water) - canned cranberry sauce Preheat oven to 350. In a large bowl, melt the butter, then stir in stuffing. Mix well, do not add water. Spread 3/4 of this mixture in a greased 9x13 baking dish. Lay pieces of chicken on top. In a medium bowl, mix sour cream, soup, and just 1 cup chicken stock. Pour or spoon over the chicken and stuffi

I made this one up, but I'm sure I heard from somewhere that you could do it. Anyway, I don't like traditional pasta salads, and I was in the mood for pizza. This stuff is good. Ingredients - cooked pasta (we had two partial boxes of rotini and bowties, but use whatever you've got) - pepperoni (we got a log(?) of pepperoni, sliced it thickly, and then cut each slice into quarters, but if you've got slices, just cut 'em up) - mozzarella cheese, diced (big or small, whaever you'd like) - 1 small can of sliced olives - Italian dressing Mix everything in a big bowl, using enough dressing to coat, but not get soupy at the bottom. Chill and eat. Delish!

The picture accompanying this article looked so good I wanted to lick the page. I decided instead to make the recipe, and had to restrain myself from licking the hot goo out of the pan right now. I've discovered (I think, anyway) that tart and sour cherries are the same thing. I'll be picking many, many pounds of these suckers on Sunday, and freezing them so I can eat this all year round. This time, I used canned pie cherries in water, and they worked just fine. I also used some blackberries left over from last year's picking (left them frozen and threw them in the pan) and a handful of fresh blueberries I had. Enough talk. Cooking instructions now. from Eating Well Fruit 3/4 cup sugar, plus more to taste 2 tablespoons cornstarch 1/4 teaspoon ground cinnamon 1/2 cup cranberry juice cocktail or orange juice 1/2 teaspoon freshly grated lemon zest 4 cups fresh, frozen (thawed) or canned (drained) pitted sour cherries) 1 3/4 cups blueberries, blackberries and/or chopped (unpeel

My friend and I used about a third of the eight pounds of strawberries we picked this weekend to make this cobbler... from the Best Light Recipe This recipe can be doubled and baked in a 13x9 inch dish -- you may need to increase the baking time by 5 to 10 minutes. Be sure not to combine the wet and dry biscuit ingredients until the filling is ready. Before you assemble the filling, first taste the berries. Add the smaller amount of sugar if the berries are on the sweet side, and more sugar if the fruit is tart. FILLING 30 oz (6 c) blueberries, rinsed and picked over 1/4-1/3 c sugar 2 T juice from 1 lemon 1 T cornstarch 1/2 t ground cinnamon BISCUIT TOPPING 1 c (5 oz) unbleached flour 3 T yellow cornmeal 1/4 c plus 2 T sugar 1 t baking powder 1/4 t baking soda 1/4 t salt 1/3 c buttermilk 3 T unsalted butter, melted 1/2 t vanilla 1/4 t cinnamon 1. For the filling: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Toss the fruit filling ingredients together in

The best thing about this was the zucchini shaved with the vegetable peeler -- the texture was different and a little odd, but I liked it. from Calorie Commando , a Food Newtork show I've never heard of 2 large zucchini 2 teaspoons unsalted butter 1 tablespoon fresh parsley leaves, chopped 1 tablespoon fresh thyme leaves, chopped 1 tablespoon fresh oregano leaves, chopped 1 teaspoon lemon pepper 4 ounces egg noodles, cooked and drained 1 teaspoon salt 1 teaspoon pepper 1 tablespoon Parmesan, freshly grated (I used like 7 times this much. :) ) Carefully drag a vegetable peeler the length of the zucchini to create long strands. Discard centers with the seeds. Heat a large nonstick saute pan over medium heat with the butter. Add the zucchini and quickly toss to coat with the butter. Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute. Add the egg noodles. Toss once again until pasta is warmed through but zucchini remains crisp tender. Taste and a

My first time ever cooking shrimp: a success! This was really simple and surprisingly good. From the website of the farmshare we belong to: 6-8 oz rice noodles 1 lb. stir fry greens 1/4 cup rice vinegar 2 tbs. fish sauce 2 tbs. hot sauce (Asian type) 2 tbs. sugar or honey 2 tbs. oil 12 medium shrimp (or substitute chicken or tofu) 1 onion 3 cloves garlic Prepare Asian noodles (rice can be substituted). Make sauce by combining vinegar, fish sauce, hot sauce and sugar. Heat wok over medium heat and coat with oil. Sauté onions and add garlic. Add sauce and heat to simmering point. If using chicken, add next and cook until done. If using tofu or shrimp add and stir quickly until coated; add other ingredients. Cook until shrimp is pink and greens are wilted. Do not overcook shrimp. Serve over noodles. Garnish with uncooked stir-fry greens and lime wedges.

We dusted off the ice cream maker yesterday and tried our hands at some mango sorbet. Yum. We didn't do all the fancy freezing in the shell bit, but I'm sure it'd be pretty. from epicurious.com 4 ripe mangoes (about 3 1/2 pounds total) 1 cup Simple Syrup (equal parts water and sugar) 3 tablespoons fresh lime juice, or to taste Using a sharp knife, remove the 2 flat sides of each mango, cutting lengthwise alongside pit and cutting as close to pit as possible so that mango flesh is in 2 large pieces. With a spoon carefully scoop flesh from mango sides into a blender, leaving shells intact. With a knife cut remaining flesh from pit and add to blender. Add syrup and lime juice to blender and purée until smooth. Put mango shells on baking sheet and freeze while making sorbet. Freeze mango purée in an ice-cream maker. Scoop sorbet into frozen shells, mounding slightly, and smooth surfaces. Freeze filled mango shells at least 6 hours, or until frozen hard. Frozen sorbets in shells

We'll be eating this one later this week. from Cooking Light Salmon: 1 tablespoon honey 2 teaspoons low-sodium soy sauce 1 teaspoon olive oil 1/4 teaspoon black pepper 4 (6-ounce) salmon fillets (about 1 inch thick) Cooking spray Relish: 1/2 cup diced peeled mango 1/2 cup cubed peeled kiwifruit 1/4 cup chopped fresh cilantro 1/4 cup fresh orange juice To prepare salmon, combine first 4 ingredients in a large zip-top plastic bag. Add fish to bag; seal. Marinate 10 minutes, turning occasionally. While fish marinates, heat grill pan or large nonstick skillet over medium-high heat. Remove fish from bag, discarding marinade. Coat pan with cooking spray. Add fish, and cook 5 minutes on each side or until the fish flakes easily when tested with a fork. While fish cooks, prepare the relish. Combine mango and the remaining ingredients. Serve over fish.

I was a little afraid of the anchovies in this one, but it turned out really well. from Rachel Ray's Express Lane meals Coarse salt 1 pound linguine 3 tablespoons extra-virgin olive oil (EVOO), 3 turns of the pan One 2-ounce can flat anchovy fillets, drained 1/2 teaspoon crushed red pepper flakes 1/4 teaspoon dried oregano leaves 1 teaspoon dried thyme 6 garlic cloves, finely chopped 1 small onion, finely chopped 1/2 cup dry red wine (a couple of glugs) Two 14-ounce cans whole baby clams in juice, 1 can drained One 28-ounce can crushed tomatoes Salt and freshly ground pepper 1/2 cup chopped flat-leaf parsley (2 handfuls) Grated lemon zest, for garnish 1. Bring a large pot of salted water to a boil, then add the pasta and cook until al dente. 2. While the pasta cooks, prepare the sauce: Heat a large skillet over medium-low heat, add the EVOO (3 turns of the pan) and the anchovies and cook until the anchovies melt into the oil. 3. Add the crushed red pepper flakes, oregano, thyme an

I will try to clean up the sidebars and add all the new recipes sometime this week. Maybe I can get Gwen to help. (nudge nudge) from Ina Garten's The Barefoot Contessa cookbook 2 large yellow onions 4 Tbsp. unsalted butter 1/4 c. vegetable oil 1/4 tsp. cayenne pepper 1 tsp. kosher salt 1/2 tsp. black pepper 4 ounces cream cheese, room temperature 1/2 c. sour cream 1/2 c. mayonnaise Cut the onions in half, then slice them into 1/8-inch half rounds. Heat the butter and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for about 10 minutes. Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and carmelized. Allow the onions to cool. Place the cream cheese, sour cream and mayo in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and mix well. Taste for seasonings. Serve at room temperature.

This isn't really a recipe, but something I've made a couple of times recently and Gwen asked me to post the "recipe." I just made some orzo pasta. While it was cooking, I sauteed some chopped garlic in olive oil, and then added spinach and artichoke hearts. I used frozen for both of those, because it's what I had, but any kind would do. When it was all finished, I threw it together in a big bowl and added diced tomatoes and feta cheese and mixed it all together. Tasty. :)

...a knapsack on my back! two yummy fennel recipes: roasted root veggies 1-2 lb. root veggies of choice chopped into 1/2 inch chunks (sweet potatoes, onions, carrots, shallots, turnips, parsnips, potatoes, etc) 1 fennel bulb, rinsed and chopped into 1/2 chunks 1/2-1 garlic bulb, broken up into cloves, skin-on toss with olive oil, salt & pepper sprigs of thyme or rosemary Spread in a roasting pan and place in 425 degree oven for 20-30 minutes. Toss veggies, add a liberal sprinkle of parmesan and return to oven for another 10 minutes. Serve with fresh crusty bread. (I did it in a casserole dish and everything but the onions and fennel came out the texture of baby food, but I loved it. The only challenge is making sure you're watching out for garlic skins.) fennel slaw (on the Ocean Mist fennel bulb wrapper) 2 fennel bulbs 2 oranges 1/3-1/2 C bottled sweet poppyseed dressing salt & pepper Rinse fennel and cut bulbs in half. Slice thin crosswise (perpendicular to the stripes in

I raided Ernie's brother's garden this morning before we left to come home...and he kept telling me to cut down more dill, which was seriously taking over the entire plot (and was taller than The Gabs). So, what to do with all the dill? I'm going to use some tomorrow to stuff a whole tilapia we bought this weekend -- we're going to stuff the fish with dill and lemon, and then grill it. But seriously? That doesn't even dent the amount of dill I've got. Anyone have any suggestions? He said I could dry it, but I'd prefer to use it fresh if I can, I think. He'll be coming at the end of the month, and said he'd bring me more then. :)

From: Weight Watchers New Complete Cookbook Hey! I finally cooked something again that turned out good! This dish was very tasty. It was written as a vegetarian main dish, but I think it would also be very good as a side dish. 3 1/2 cups vegetable stock or reduced-sodium broth 1/2 cup tomato juice 1 Tbsp olive oil 6 shallots, finely chopped 4 medium zucchini, chopped 1/2 cup dry white wine 1 1/3 cups arborio rice 16 sun-dried tomato halves, finely chopped 1/2 cup finely chopped fresh parsley 1 Tbsp finely chopped fresh marjoram, or 1/2 tsp dried 2 Tbsp grated parmesan cheese 1/4 tsp freshly ground black pepper chopped fresh parsley to garnish In medium saucepan, combine the stock and tomato juice: Bring to a boil. Reduce heat and simmer. In a large saucepan, heat the oil. Saute the shallots until soft, about 2 minutes. Add the zucchini and wine. Cook until the zucchini is softened, about 5 minutes. Add the rice. Cook, stirring about 1 minute. Add 1 cup of the stock mixture, sun-dried