Greek Orzo Salad

1 1/2 cups uncooked orzo pasta
2 (6 oz) cans marinated artichoke hearts
1 tomato, seeded and chopped
1 cucumber, seeded and chopped
1 red onion, chopped
1 cup crumbled feta cheese
1 (2 oz) can black olives, drained
1/4 cup chopped fresh parsley
1 tbs lemon juice
1/2 tsp dried oregano
1/2 tsp lemon pepper

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Drain artichoke hearts, reserving liquid. In large bowl combine pasta, artichoke hearts, tomato, cucumber, onion, feta, olives, parsley, lemon juice, oregano and lemon pepper. Toss and chill for 1 hour in refrigerator. Just before serving, drizzle reserved arthichoke marinade over salad.

Caribbean Chicken

2-3 cups cooked rice
1 tbs olive oil
4 boneless skinless chicken breast, cut into bite sized pieces
1 cup salsa (medium gives more flavor)
1/4 cup orange marmalade
1 tbs brown sugar
2 tbs lime juice
1/4 tsp allspice

While the rice is cooking, heat oil in a large skillet at medium high. Add chicken; cook and stir until chicken is no longer pink (about 7 minutes). In a medium bowl, combine salsa, marmalade, brown sugar, lime juice and allspice. Mix well. Add to chicken; mix well. Bring it all to a boil. Reduce heat to low; cover and simmer five to ten minutes stirring occasionally. Serve over hot rice.

Cashew Chicken Stir-Fry

I like this recipe. I didn't use broccoli and forgot to get something else so used onions. I also left the ginger out. Without thinking I also served Ham Fried Rice. This was not smart because you need noodles or rice to serve under the stir-fry.

2 tbs vegetable oil, divided

3 boneless, skinless chicken breasts (about 12 oz), cut into 1/2 inch pieces

1/4 cup reduced-sodium soy sauce, divieded

2 cloves garlic, minced

1 tsp ground ginger

2 tbs cornstarch

3 cups broccoli florets

1 red bell pepper, seeded and diced

1 1/2 cups chicken broth

1 tbs brown sugar, firmly packed

2 tsp sesame oil

1/2 cup dry roasted cashews

Cooked asian noodles or rice (optional)

In wok or large skillet heat 1 tbs vegetable oil over medium-high heat 1 minute until hot. Add chicken, 2 tbs soy sauce, garlic and ginger; stir-fry 4 to 5 minutes until chicken is no longer pink. Transfer chicken to platter; loosely cover to keep warm. Combine cornstarch and remaining 2 tbs soy sauce; set aside. Add remaining 1 tbs vegetable oil to wok. Add broccoli and red bell pepper; stir-fry 3 to 4 minutes. Return chicken to wok; add chicken broth, brown sugar and sesame oil. Cook 2 to 3 minutes until broth begins to bubble. Stir in cornstarch mixture; reduce heat to medium. Cook 3 to 4 minutes until sauce thickens. Stir in cashews. Serve over cooked noodles or rice, if desired. Makes 4 servings. http://www.fishernut.com/

Crispy Chocolate Chewies

I made these cookies and enjoyed them alot. After tasting them I decided you could use any flavor cake mix to make them. I got this recipe from Better Homes and Gardens. My nieces don't care for coconut, so I left it out and used Funfetti frosting. It was great!

1 (18.25 oz) pkg German chocolate cake mix
1/2 cup butter, melted
1/4 cup milk
1 egg, slightly beaten
3/4 cup crisp rice cereal
1/4 cup flaked coconut
1 cup purchased coconut-pecan frosting
Flaked coconut, toasted

Preheat oven to 350 degrees F. In a large bowl, combine dry cake mix, melted butter, milk and egg. Beat with an electric mixer on low speed until well mixed. Stir in cereal and the 1/4 cup coconut. Drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet. Bake in preheated oven for 10 to 12 minutes or until bottoms are lightly browned. Cool for 1 minutee on cookie sheet. Transfer to a wire rack; cool. Frost with the coconut-pecan frosting. Sprinkle cookies with toasted coconut. Makes about 40 cookies.
To Store: Layer unfrosted cookies between waxed paper in an airtight container, cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Thaw cookies; frost and spinkle with coconut before serving.