Chicken Satay Stir Fry

Sauce:

4 rounded tablespoonfuls peanut butter
3 tablespoons soy sauce
3 tablespoons honey
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

Stir fry:

1 lb stir fry vegetables
1 lb chicken, sliced into strips

In a large skillet, cook the chicken in 1 tbsp olive oil.  Add vegetables later and cook for 5 minutes.  In another pan, combine ingredients for the sauce and simmer until the peanut butter has melted and the sauce looks smooth.   Add the sauce to the vegetables and chicken and continue cooking until the vegetables are tender.  Serve over rice.

Source: Lindsey Harper 

Cuban Sandwiches

Cuban Sandwiches:

1 loaf french bread
Yellow mustard
Baked ham, thinly sliced
Roast pork*, thinly sliced
Dill pickle slices
Swiss cheese, thinly sliced

Slice the bread horizontally. Spread a thin layer of mustard on top and bottom halves of bread. Arrange ham, pork, pickle slices, and Swiss cheese evenly over the bread. Cover the sandwiches with the top halves of the bread. Cut and enjoy!

Griddle:  Place sandwich on a hot griddle, and position a heavy iron skillet or bacon press on top of the sandwich. Flatten the sandwich to about 1/4 of it original size. Grill the sandwich for 2 to 3 minutes on each side.

*Roast Pork recipe:

Pork Roast (rump)

Grapefruit

Bacon

Orange

Spices (salt, pepper, oregano, cumin, garlic, onion)

Poke holes all over the roast and then sprinkle on the spices, squeeze out the juice of a grapefruit and orange and then wrap it in bacon to cook. I then cook it in the crockpot on high for about 6 hours. (Mom does it in the oven). We don’t measure, but you can smell and judge what are good amounts of things.

Source: Dahlia Bone

Alpermagronen (potatoes-pasta-cheese)

Älpermagronen (potatoes-pasta- cheese)

From Switzerland

18 oz potatoes, cook in salt water

7 oz macaroni, prepared but slightly undercooked

7 oz grated, spicy cheese

               

Place in baking dish in layers, topping with cheese.  Put in pre-heated oven at 250 degrees F so that cheese melts.

2 Tbsp butter or margarine, melt in pan

1-2 onions, diced

1 clove garlic, chopped

               

Add to butter and fry until brown, pour over macaroni.

In same pan:

½ deciliter milk (just shy of a half cup)

½ deciliter cream

               

Bring to boil, pour over macaroni.  Salt to taste.  Serve hot immediately, with warm applesauce or a salad.

[Deciliter = 1/10 liter, 1 liter= 4.23 cups]

Source: Jade Jones

Pancake Spheres

Æbelskivers – Denmark

(Pancake Spheres)

INGREDIENTS

2 cups flour

2 cups buttermilk

2 tsp. baking soda

1 tsp. salt

2 Tbsp. sugar

6 eggs, separated 

DIRECTIONS

Mix together the first 5 ingredients. Add 6 egg yolks one at a time.

Beat 6 egg whites very gently until stiff. Fold egg whites in gently.

Heat the æbelskiver pan at medium heat on the stove.

-Put some vegetable oil in a small bowl and use a pastry brush to coat each well.

-Spoon the batter in and cook on one side until the batter bubbles through.

-Flip with knitting needle and cook until brown.

-Serve with  warm raspberry or lingonberry jam and powdered sugar. 

Source: Jackie S.

German Pancakes

INGREDIENTS

3 Tablespoons Butter

6 whole Eggs

1 cup Milk

1 cup Flour

1 dash Salt

DIRECTIONS

1. Preheat oven to 400.

2. Melt butter in heating oven in a 9x13 pan.

3. Mix all other ingredients and pour into melted butter.

4. Bake 15-20 minutes, until crusts are brown, fluffy, and sides rise above the edge of pan (sometimes the center does as well!!)

5. Serve with powdered sour cream and brown sugar. You can also use lemon juice and powdered sugar, syrup, fruit, etc.

Source: Jessica Neifert Nelson

Nanaimo Bars

Bottom Layer

½ cup unsalted butter (European style cultured)

¼ cup sugar

5 tbsp. cocoa

1 egg beaten

1 ¼ cups graham wafer crumbs

½ c. finely chopped almonds

1 cup coconut

Melt first 3 ingredients in top of double boiler.

Add egg and stir to cook and thicken. Remove from heat.

Stir in crumbs, coconut, and nuts.

Press firmly into an ungreased 8" x 8" pan.

Second Layer

½ cup unsalted butter

2 Tbsp. and 2 Tsp. cream

2 Tbsp. vanilla custard powder

2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer

4 squares semi-sweet chocolate (1 oz. each)

2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Source: Adrianna Anderson & Nanaimo

Lasagna Rolls

INGREDIENTS
	12 whole-wheat lasagna noodles
	1 tablespoon extra-virgin olive oil
	3 cloves garlic , minced
	1 14-ounce package extra-firm water-packed tofu , drained, rinsed and crumbled
	3 cups chopped spinach
	1/2 cup shredded Parmesan cheese
	2 tablespoons finely chopped Kalamata olives
	1/4 teaspoon crushed red pepper
	1/4 teaspoon salt
	1 25-ounce jar marinara sauce , preferably lower-sodium, divided
	1/2 cup shredded part-skim mozzarella cheese

DIRECTIONS

1. Bring a large pot of water to a boil. Cook noodles according to package directions. Drain, rinse, return to the pot and cover with cold water until ready to use.
2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add garlic and cook, stirring, until fragrant, about 20 seconds. Add tofu and spinach and cook, stirring often, until the spinach wilts and the mixture is heated through, 3 to 4 minutes. Transfer to a bowl; stir in Parmesan, olives, crushed red pepper, salt and 2/3 cup marinara sauce.
3. Wipe out the pan and spread 1 cup of the remaining marinara sauce in the bottom. To make lasagna rolls, place a noodle on a work surface and spread 1/4 cup of the tofu filling along it. Roll up and place the roll, seam-side down, in the pan. Repeat with the remaining noodles and filling. (The tofu rolls will be tightly packed in the pan.) Spoon the remaining marinara sauce over the rolls.
4. Place the pan over high heat, cover and bring to a simmer. Reduce heat to medium; let simmer for 3 minutes. Sprinkle the rolls with mozzarella and cook, covered, until the cheese is melted and the rolls are heated through, 1 to 2 minutes. Serve hot.

Freeze the cooked rolls and sauce for up to 1 month.

Source: Clarissa Haycock

Flour Torillas

INGREDIENTS

1-2/3 cups flour

2.5 tablespoons and 2 teaspoons shortening

3/4 teaspoon salt

1/2 cup boiling water

all-purpose flour for rolling

DIRECTIONS

1. Mix flour, salt, and shortening until it is the texture of oatmeal.
2. Add water and mix until smooth (first with fork to evenly distribute the water, then knead by hand)
3. Make 6 golf ball-sized balls.
4. Let stand for 1- 8 hours
5. Heat pan on High
6. Roll dough to desired thinness
7. Cook for 30 sec, flip cook for another 30 sec.

Source: Rachel Sommerfeldt & allrecipes.com

Pesto

INGREDIENTS

2 c fresh basil

3 tbls pine nuts

1-2 cloves garlic

1 ½ tsp salt

Dash of pepper

½ c grated parmesan cheese

¼ c grated Romano cheese

2/3 c olive oil

2 tbls butter (used to toast nuts)

DIRECTIONS

1. Wash basil and pat dry

2. Remove stems

3. Cut basil into small pieces

4. Put all ingredients into food processor until smooth

STORAGE

Put pesto into ice cube trays and freeze. Will last up to one year.

Source: Kate Kmetzsch 

Spring Rolls

INGREDIENTS

1 tbls of vegetable oil

1 cup finely shredded Napa cabbage

1 cup mung bean sprouts

½ cup finely shredded celery

1 scallion, finely shredded

½ cup canned shredded bamboo shoots, rinsed and drained

1 ½ tsp thin soy sauce

¼ tsp ground white pepper

1 packed spring roll wrappers

1 tbls all-purpose flour

1 quart vegetable oil

DIRECTIONS

Heat a wok over high heat until hot but not smoking.  Add vegetable oil, cabbage, bean sprouts, celery, scallion, bamboo shoots, and stir-fry 2 to 3 minutes, or until the cabbage and celery are just limp.  Add soy sauce and pepper, remove from heat, and allow to cool.

When mixture has cooled, place spring roll wrappers on work surface and loosely cover with a dampened cloth.  In a small bowl, combine flour and 4 tsp cold water.  Place 1 wrapper on the cutting board with a corner facing you. Spread about ¼ cup of the mixture near the bottom corner into a ¾-by-2-inch rectangle.  Fold the corner nearest you over the mixture.  Roll the wrapper up once, then fold in the sides.  Continue rolling the wrapper up tightly but, before you reach the end, lightly paint the far corner with the flour-water mixtures.  Continue rolling to seal the roll into a tight cylinder.  Set aside seam-side down, and cover with a dampened cloth.  Repeat with remaining wrappers.

In a 3 quart sauce pan, heat vegetable oil over high heat until oil temperature reaches 375 degrees.  Carefully add 3 to 4 spring rolls at a time, and fry until golden brown, turning rolls, about 2 minutes.  Remove with a slotted spoon and place on a plate lined with several thicknesses of paper towels.  Repeat with remaining spring rolls.

Makes about 10 spring rolls.

Source: Kate Kmetzsch

Chinese Hot and Sour Soup

INGREDIENTS

1 oz Chinese fungi (such as wood or cloud ears)

2 Tbls canola oil

1 inch piece of fresh ginger; peeled and grated

1 tbls red chili paste

½ c canned bamboo shoots

¼ c soy sauce

¼ c rice vinegar

1 tsp salt

1 tsp ground white pepper

Pinch of sugar

2 quarts chicken stock (*recipe follows)

1 square firm tofu

3 tbls cornstarch mixed with ¼ c water

1 large egg lightly beaten

DIRECTIONS

1. Put wood ears in small bowl and cover with boiling water.  Let stand for 30 minutes then drain and rinse

2. Heat oil in wok, add ginger, chili paste, wood ears, bamboo shoots and cook for 1 minute

3. Combine soy sauce, vinegar, salt, pepper and sugar in small bowl.  Pour into wok and toss everything together

4. Pour into the Chinese chicken stock

5. Bring soup to a boil and simmer for 10 minutes

6. Add tofu and cook for 3 minutes

7. Dissolve cornstarch into the water and stir until smooth.  Mix into the soup and simmer until soup thickens

8. Remove soup from the heart and stir in one direction.  Slowly pour in beaten egg in a steady stream so it feathers into broth. 

*Chinese Chicken Stock

INGREDIENTS

2 quarts cold water

8 chicken bouillon cubes (or you could use a whole chicken)

1 bunch green onions halved

4 garlic cloves

3 inch piece of fresh ginger whacked open

1 onion halved

1 tsp whole white peppercorns

DIRECTIONS

1. Mix all ingredients and place over medium heat

2. Simmer gently for 1 hour uncovered

3. Pass stock through a strainer to remove the solids and excess fat

4. Cool chicken stock to room temperature before storing in the refrigerator.

Source: Kate Kmetzsch

Indian Butter Chicken

INGREDIENTS

1lb boneless, skinless chicken breast, diced into bite-sized pieces

4 cloves garlic, minced

1tsp salt
1/2tsp pepper
1/4tsp cayenne (or more to taste)
1/4tsp coriander
1/4tsp cumin
1/4tsp cardamom
juice of 1 lime
3Tbsp butter
1 onion, diced
1 (8oz) can tomato sauce
1 (14.5oz) can petite diced tomatoes (do not drain)
1/2c half-and-half
1/4c cilantro, diced
rice to serve

DIRECTIONS

1. In a small bowl, combine garlic, salt, pepper, cayenne, coriander, cumin, and cardamom with the juice from the lime. Whisk to combine. Add chicken pieces and stir to coat. Cover with plastic wrap and refrigerate overnight to marinate.
2. When ready to cook, heat butter in a large pan to melt and add chicken and marinade. Cook chicken until no longer pink, about 5-6 minutes. Add onion and stir, cooking over medium heat until onion is tender and translucent. Add tomato sauce and diced tomatoes with their juice and cover with lid.
3. Simmer about 20 minutes, or until the sauce has thickened somewhat.
4. Turn off heat, stir in half-and-half and chopped cilantro. Serve over warm rice.
 

**I have these spices if anyone would like to use them to try this recipe.  One other thing is that a really neat Indian market just opened up on University between 100 and 200 east that has spices for really really cheap.  It is called “Bollywood Market.”

Source: Kate Kmetzsch 

Feijoada (Brazilian Beans)

3 cups pinto beans

1 lb bacon

2 garlic cloves, chopped (can add more if desired)

1 onion, chopped

2/3 Hillshire Farm “U” shaped sausage link (you choose the flavor), cubed

1. Sort the beans by taking out all the dark shriveled ones.  Rinse the remaining beans, set aside. 

2. Fry the bacon and crumble it.  Set aside.  In the bacon grease cook the garlic cloves, the onion and the cubed sausage.  After these ingredients are cooked, they may need to be rinsed or drained.  Do so if necessary. 

3. Combine the beans, crumbled bacon, and cooked garlic, onion, and sausage in a pressure cooker.  Fill the pressure cooker with enough water to cover the ingredients with two inches of water.  Cook on high for about 15 minutes or until the top of the pressure cooker starts to rock intensely.  Turn the heat down a little to medium high and cook for another 30 minutes.  The top should be rocking steadily throughout the 30 minutes.  Open the pressure cooker to make sure it’s not burning and there’s enough water.  Add the following:

1 ½ tsp garlic salt

1-2 tsp beef bullion

1 tsp chicken bullion

Salt, if necessary (depending on the flavor of sausage you choose)

Enough water to cover the ingredients in 1 ½ inches of water

Cook for about 20 more minutes.   Check.  If it needs to cook longer, add water as needed so it doesn’t dry out.  Serve over rice.  Yum, Yum!

*note: this recipe can also be adapted to be cooked in a crock pot.  Just put the beans and ALL the seasonings in the slow cooker and cover with 1-2 inches water.  Cook for 8-10 hours on medium.  Add the meat in the last hours and throw in any extra seasoning you think it could use.  

Source: Brittany Harmon

Lettuce Wraps

INGREDIENTS

1 pound ground chicken (you can boil chicken breasts and cut them up really fine with kitchen shears, or I just use the canned chicken and smash it up really fine) 

1 small can water chestnuts- drained, finely chopped 

3 green onions- finely  chopped 

2 cups chicken broth 

2 cloves garlic (finely chopped) 

Soy sauce

1 Tbsp (approx) fresh/ground ginger 

2 tsp red pepper flakes 

1 packet rice (or Ramen) noodles, broken to little pieces 

One head lettuce

DIRECTIONS

Cook the chicken in a frying pan over medium high heat, while it’s cooking break it up as small as possible with a spatula.  When the chicken is cooked, turn the heat down to medium and add the water chestnuts, green onions, garlic and chicken broth.  Bring to a boil.  Add soy sauce (to taste), ginger, red pepper flakes, brown sugar, and Ramen noodles.  Cook for about five minutes, or until the liquid is all cooked down (or to taste).  Serve family style in large bowl w/lettuce leaves on the side.

Source: Katie Storrs

Pumpkin/Butternut Squash Curry

INGREDIENTS
Pumpkin or butternut squash:  1 small (1.5 lbs/ 750g), halved, seeded, peeled and cut into bite-sized cubes
Onions: 1/2 -1 chopped
Red peppers: 1 chopped
Garlic: 2 cloves coarsely chopped
Thai red curry paste: 1 Tbsp
Unsweetened coconut milk: 1 can (13.5 fl oz/ 420 ml) (i use light)
Asian fish sauce: 2 Tbsp
Fresh lime juice: from 1 lime
Skinless, boneless chicken breasts: 1 lb (500g), cut into bite-sized cubes
Fresh basil: preferably Thai, 2 Tbsp slivered
Steamed rice: for serving

**I always just add TONS of veggies.  The more, the better!!**

DIRECTIONS
1: Cook the pumpkin: Bring a large pot of water to a boil. Add the pumpkin and boil just until barely tender, about 7 minutes.  Drain well and set aside.

2: Prepare the curry base: In a blender, combine the onion, garlic, and curry paset with 2 Tbsp water and process until smooth.  In a small bowl, combine the coconut milk, fish sauce, lime juice and stir.

3: Cook the curry: In a wok or large frying pan over medium heat, warm some olive oil.  Add the chicken and sear until light brown on all sides, 5-7 minutes.  Using a slotted spoon, transfer the chicken to a bowl.  Return the pan to medium heat and add the remaining 1 Tbsp oil.  Add the curry base and cook, stirring for abut 10 seconds until fragrant.  Stir in the coconut milk mixture and bring to a boil.  Add the chicken and pumpkin, reduc the heat to low and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes longer.  Transfer to a serve in a bowl, garnish with the  basil and serve with the rice.

Source: Katie Storrs 

Tuxedo Dipped Strawberries

INGREDIENTS & SUPPLIES

1 (16 oz) carton strawberries

1/2 of a (12 oz) package chocolate chips

1/2 of a (12 oz) package white chocolate chips

wax paper

cookie sheet

toothpicks

DIRECTIONS

1. Place 1/2 to 1 cup white chocolate chips in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.

2. Dip strawberries up to leaves by holding stem/leaves, place on wax paper lined cookie sheet.

3. Place strawberries in refrigerator for 15-20 minutes to allow chocolate to harden. For a faster alternative, place in freezer for 2 minutes.

4. Melt 1/2 to 1 cup chocolate chips in a microwave safe bowl. Microwave for 1 minute, then stir, continue to microwave in 15-30 second intervals until chocolate is melted.

5. Dip strawberries up to leaves on the left and right side, forming a "V" in the center with white chocolate looking like a tuxedo jacket, by holding stem/leaves, place on wax paper lined cookie sheet.

6. With a toothpick, dip end in chocolate and make dots/buttons up the middle of the strawberries and two triangles at the top making a bow tie if there is enough space to do so.

7. Chill strawberries for a couple of hours and serve.

Source: Jackie S.

Too Much Chocolate Cake

INGREDIENTS

1 (18.25 oz) package devil's food cake mix

1 (5.9 oz) package instant chocolate pudding mix

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

2 cups semisweet chocolate chips

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs, and water. Stir in the chocolate chips and pour batter into a well-greased 12 cup bundt pan.

3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

Source: Jackie S.

Homemade Marshmallows

INGREDIENTS & SUPPLIES

Candy thermometer

3 packages unflavored gelatin

1/3 cup cocoa powder (if making chocolate flavored)

1 cup ice cold water, divided

12 oz granulated sugar, approximately 1 1/2 cups

1 cup light corn syrup

1/4 tsp kosher salt

1 Tbsp vanilla extract

1/4 cup confectioners' (regular powdered) sugar

1/4 cup cornstarch

1/4 cup cocoa powder (if making chocolate flavored)

Nonstick spray

DIRECTIONS

1. Placethe gelatin into the bowl of a stand mixer along with 1/2 cup of the water, and 1/3 cup cocoa (if using). Have the whisk attachment standing by.

2. In a small sauce pan combine the remaining 1/2 cup water, granulated sugar, corn syrup, and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan, and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes.

3. Once the mixture reaches this temperature, immediately remove from the heat.

4. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture.

5. Once you have added all of the syrup, increase the speed to high.

6. Continue to whip until the mixture becomes very thick and is lukewarm, approximate 12 to 15 minutes. Add the vanilla during the last minute of whipping. While the mixture is whipping prepare the pan as follows:

• Combine the confectioners' sugar and cornstarch, and 1/4 cup cocoa powder (if using) in a small bowl.
• Lightly spray a 13x9" baking pan with nonstick cooking spray.
• Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan.

7. Return the remaining mixture to the bowl for later use.

8. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.

9. Turn the marshmallows out onto a cutting board and cut into 1-inch squares. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

(Recipe adapted from Alton Brown's Homemade Marshmallows recipe on Foodnetwork.com)

Source: Jackie S.

Cherry Cream Cheese Tarts

INGREDIENTS

16 oz cream cheese softened

3/4 cup sugar

1 tsp vanilla

2 eggs

Beat above ingredients together until smooth

Vanilla wafers

1 can cherry pie filling

Foil mini baking cups

DIRECTIONS

1. Preheat oven to 350 degrees F.

2. Place wafers in foil baking cups flat side up. Fill cups 3/4 full with cream cheese filling and place on a cookie sheet.

3. Bake at 350 degrees for 15 - 20 minutes (may take longer in some ovens). Watch closely for a very light ring of brown to start. Cream cheese filling should be firm but not browned. Remove imediately. They will be a bit puffy when you pull them out, and then the middle will sink a bit.

4. Place a cherry with a little filling in the sink hole on top of each tart. Store in fridge to keep cool. If you want to make them early, you can freeze them without the cherries. Pull them out awhile before you want to serve them so they can soften and top them with the cherry.

Note: this recipe makes around 40 tarts so you may want to get together with some friends to make these, or just spoil your husband with them all!

Source: Nicole Bergman

5 Minute Chocolate Mug Cake

INGREDIENTS

4 Tbsp flour

4 Tbsp sugar

2 Tbsp cocoa

1 egg

3 Tbsp milk

3 Tbsp oil

3 Tbsp chocolate chips (optional)

Marshmallows (optional)

Small splash of vanilla extract

1 large coffee mug (Microwave Safe)

DIRECTIONS

1. Add dry ingredients to mug, and mix well

2. Add the egg and mix thoroughly with fork.

3. Pour in the milk and oil and mix well.

4. Add the chocolate chips (if using) and vanilla extract, and mix again.

5. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed!

6. Allow to cool a little, and tip out onto a plate if desired. Eat and enjoy! (This can serve 2 if you want to feel slightly more virtuous)

Source: Steffany Davies

Thai Red Curry with Chicken

INGREDIENTS

1 (15 oz) can coconut milk

1 red bell pepper, sliced

1/2 white onion, sliced

1-2 carrots, peeled and sliced

2 green onion, chopped

1/2 tsp salt

1/4 tsp pepper

1 Tbsp sugar

1/2 lb chicken breast, pork, or beef, slicked thin

1/2 c bamboo shoots

Juice of 1 lime

1/2 - 1 Tbsp Thai Red Curry Paste*

DIRECTIONS

In a pot on high heat, combine coconut milk, meat, salt, pepper, sugar for about 8 minutes. Add the vegetables and curry paste, mix well, and cover. Reduce heat to med-low and cook for 10 minutes. Add the lime juice and mix well. Serve over rice.

*The Red Curry Paste is a little spicy so start out with a little and add more to your liking.

Source: Jackie S.

Lemon Seafood Spaghetti

INGREDIENTS

2 lemons - zested and juiced

1/3 cup water

1 1/2 Tbsp Italian Seasoning

1/2 tsp salt

1/4 tsp pepper

1 garlic clove, minced

2 fillets of fish (salmon, tilapia, snapper, halibut - any good, sturdy fish)

1 Tbsp olive oil

1/3 lb Spaghetti, cooked, drained, and tossed with 1 Tbsp of olive oil (to prevent sticking)

DIRECTIONS

1. Season the fish with salt and pepper.

2. In a frying pan or skillet, combine the lemon juice, lemon zest, Italian seasonings, olive oil, and garlic. Place several lemon slices in the bottom of the pan like a bed.

3. Place the fish fillets on the lemon slices. Cook on med-high until the liquid begins to simmer. Cover and reduce heat to med-low heat for 8-10 minutes until the fish is just cooked - DON'T OVERCOOK.

4. Pour the cooked pasta in the fish pan and toss together, breaking up the fish.

5. Cook over medium heat until the pasta is heated through.

Source: Jackie S.

Pink Sauce

INGREDIENTS

1 can crushed or diced tomato

1 can tomato paste

1 onion chopped

2-4 cloves of garlic (depending on how garlicky you like it)

1 cup heavy cream (you can also use milk)

1/4 cup sour cream

1/2 Tbsp crushed red pepper flakes (less if you don't like spice, more if you do)

Salt and pepper to taste

1 Tbsp Italian herbs (also add more or less to taste)

1/4 cup water (optional)

DIRECTIONS

1. Heat a Tbsp of oil in a pan over about medium heat. Add the chopped onions and cook till they become soft and translucent.

2. Add the garlic and cook for another minute. You may have to adjust your burner (electric sometimes are hotter than gas so just keep that in mind); you don't want the garlic or onions to brown. If you see this, turn your heat down.

3. After the garlic, add the tomato paste and mash it in with the onion and garlic; this helps take some of the bitter taste the tomato paste acquires while it's in the can.

4. Cook for a minute and then add the diced tomatoes. If the mixture seems too thick for your liking, add the water.

5. Add the herbs, crushed red pepper, and salt and pepper, then turn down the heat to low and let simmer. You may let it simmer for up to an hour or for as little as twenty minutes, the sauce will be good no matter what. Just make sure that you stir occasionally.

6. Finish with the sour cream and heavy cream (or milk) about five to ten minutes before serving. Add some Parmesan cheese, your favorite pasta and enjoy! I've made this with Italian sausage and it was fantastic.

Source: Steffany Davies

Honey Lime Chicken Enchiladas

from Brittany at The Sisters' Cafe

INGREDIENTS

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoon chili powder

1/2 tsp garlic powder

1 lb chicken, cooked and shredded (I used 3 small chicken breasts)

8-10 flour tortillas

1 lb Monterrey Jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

DIRECTIONS

1. 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 is sit in the refrigerator all day).

2. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13" baking pan.

3. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

4. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

5. Bake at 350 degrees F for 30 minutes until brown and crispy on top.

Trade Secrets: I followed Brittany's recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that's what my lime produced! Next time, I might saute some onions and garlic and add that to the chicken mixture.

Source: Paola Jellings

Bruschetta

INGREDIENTS

1/2 loaf Italian Bread

4 Roma tomatoes, diced

1/4 tsp salt

1/4 tsp pepper

1 Tbsp olive oil (the best you can afford

1 Tbsp balsamic vinegar (the best you can afford)

1 tsp dried Italian seasoning

1 tsp dried basil - (use several fresh leaves if available)

1 whole garlic clove

2 Tbsp Classico brand Sundried Tomato Pesto (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F.

2. Slice the bread into 1/4" slices and place on cookie sheet. Toast bread until outside is crispy but is still a little soft in the middle.

3. Mix the tomatoes, salt & pepper, oil, vinegar, and seasonings (and pesto if using) in a bowl. Let sit and marinate.

4. When the bread is toasted, rub the whole garlic clove over the toast slices - (it will kind of dissolve as you run in on the toast).

5. Spoon 1 to 1 1/2 Tbsp of the tomato mixture on top of toast. Drizzle with a little more olive oil if desired.

Source: Jackie S.