Chicken with Balsamic Vinegar, Sweet Onions and Thyme

3 tablespoons all-purpose flour
3/4 teaspoon table salt, divided
1/2 teaspoon freshly ground black pepper, divided
1 lb (four 4 oz pieces) uncooked boneless, skinless chicken breast
2 teaspoons olive oil
1 small Vidalia onion, cut in half lengthwise, thinly sliced (about 2 cups)
1 cup reduced-sodium chicken broth
2 tablespoons balsamic vinegar
1 tablespoon fresh, chopped thyme, or less to taste
2 teaspoons butter

On a plate, combine flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge chicken in flour mixture and turn to coat; shake off any excess. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, flipping once, until golden and cooked through, about 7 minutes; remove to a serving plate and cover to keep warm. Add onion to skillet; saute over medium-high heat until lightly browned, about 4 minutes. Add broth, vinegar, thyme and remaining 1/4 teaspoon each salt and pepper. Bring to a boil; cook, stirring often, until onions are tender, about 5 minutes. Remove skillet from heat and stir in butter until melted; spoon sauce over chicken. Serves 4.

I loved this recipe!! The balsamic vinegar was too strong for my husband. I would eat these onions on a hamburger, pork chops or steak. I substituted marjoram for the thyme.

Evil Chicken

I got this recipe from the book "Devil's Food Cake" by Josi S Kilpack. We love the flavor!!! Since I used 1/2 lb chicken, I only used 1/2 lb bacon. I added about 3 tablespoons water since I like some liquid to mix with the rice.

1 lb bacon, cut into bite-sized pieces

1/2 to 1 lb boneless, skinless chicken breast, chopped into bite-sized pieces

3 tablespoons chili powder

1 cup brown sugar

Up to 1/2 cup water, as needed

Cooked rice

In a large pan, cook bacon over medium-high heat until nearly done. Do not drain. Stir in chicken and chili powder. Continue cooking, stirring occasionally, until bacon and chicken are fully cooked. Add brown sugar and cook until sugar is dissolved and sauce begins to thicken, about 4 to 5 minutes. (Be careful once the sugar is added not to let the sauce turn into toffee.) Add water if necessary to thin the sauce, but keep in mind the sauce is more of a coating. Serve mixture over hot rice. Serves 6.

Caramelized Onion, Walnut and Cilantro Chicken Salad Sandwiches

I really like this recipe. I got it from www.bhg.com. I used canned chicken, dried cilantro, pecans, bread I had in the house and lettuce. I think you could replace the bread with lettuce to make a wrap.

1 tbsp butter
1 cup chopped sweet onion (1 large)
2 cups shredded chicken
1/2 cup coarsely chopped walnuts, toasted
1/4 cup sliced green onion (2)
1/2 cup mayonnaise
1 tbsp snipped fresh cilantro
1 tbsp lime juice
Salt and ground black pepper (optional)
10 sliced sourdough bread, toasted
10 slices tomato
3/4 cup baby spinach leaves
Pimiento-stuffed green olives (optional)

In a large skillet, melt butter over medium-low heat. Add onion. Cook, covered for 13 to 15 minutes or until tender, stirring occasionally. Uncover; cook and stir over medium-high heat for 3 to 5 minutes more or until golden. In a large bowl, combine onion, chicken, walnuts and green onion. Add mayonnaise, cilantro and lime juice; toss to coat. If desired, season to taste with salt and pepper. Place about 1/2 cup chicken salad on each of five bread slices. Top each with two slices tomato and some of the spinach. Top sandwiches with the remaining bread slices. If desired, secure each sandwich with a skewer and garnish with an olive. Makes 5 servings.

Thanksgiving Quesadilla with Cranberry Cream Dipping Sauce

I got this recipe from Food Network Sandra Lee. It was something new to try with leftovers. Depending on the size of tortilla used, it makes alot, so share it. We felt it was a little dry. Maybe add some gravy to it.

1 cup small diced leftover turkey breast

1/2 cup leftover stuffing, broken into small pieces

1 cup shredded Cheddar

2 large flour tortillas

Dipping Sauce:

1/2 cup sour cream

1/4 cup whole berry cranberry sauce

Heat a large skillet over medium heat. Put 1 flour tortilla into the pan. Cover with half of the cheese, then a layer of turkey, a layer of stuffing. Top with the remaining cheese and cover with another tortilla. Cook for 3 to 4 mintues and flip. To flip, put a large plate on top of the quesadilla in the pan. Put your palm on the plate and flip the pan upside down. Put the pan back on the stove and slide the quesadilla back into the pan. Cook until the cheese is melted, another 3 to 4 minutes. Stir together the sour cream and cranberry sauce in a small serving bowl. Cut the quesdailla into 8 wedges, transfer to a serving platter and serve with cranberry sour cream.

Green Tomato Chili

I found this recipe at Cooking With Michele. I was lost because her recipe did not have beans, so I added some. I thought her amount of Poblano peppers was too much, so I added only 1/4 of 1 pepper. I wasn't too excited with the flavor so I added 2 cans of diced tomatoes with green chilies. I will not be making this one again.

First brown 1 pound ground beef with 1 onion, diced. Add about 2-3 cups of diced Poblano and banana peppers (small, thin - skinned ones - if they are thick - skinned you will want to roast and peel them first), 1 cup diced red tomatoes and 1 1/2 cups pureed green tomatoes. Add standard chili seasoning blend - a good amount of chili powder (1-2 tablespoons), cumin (2-3 teaspoons), coriander (1 teaspoon), salt and pepper - plus a little cayenne for a kick but leave that out if you don't want it hot. Let simmer for 20-30 minutes. You'll never know there are green tomatoes in the mix.

Brazilian Meat Loaf

I got this recipe from Alessandra Wortmann when she appeared on Good Things Utah. She also has a blog at http://howicook.com/. My changes were Lipton beefy onion soup, no ham, and red bell pepper. I think this can be layered in a meat loaf pan. I think it would be fun to try it with the makings of pizza inside or a hamburger foil dinner makings inside. It has very good flavor.

2 lbs ground beef

1 package Lipton onion soup mix

1 large carrot

2 boiled eggs

6-8 slices of ham

4 ounces shredded cheese (mozzarella or cheddar)

1 tablespoon mayonnaise

3-4 slices of bacon

Oil (just enough to spray on your hands)

Mix onion osup mix and ground beef together, set aside. Put a large sheet of plastic wrap on the counter and spray it with oil. Then pad the meat mixture open to about a 13x8 rectangle (just like you soul for thin hamburgers). You may need to spray your hands with a little oil to make it easier to spread the meat. You want a nice thin layer. Then top it with the ham slices, carrots, sliced eggs and cheese. Starting with the side closer to you, roll the meat. Use the plastic to help you form the loaf. Transfer it to a cookie sheet (lined with foil). Spread the mayonnaise on top. Add strips of bacon over the top, wrapping around the sides fo the loaf. Bake at 350 degrees F for 40-50 minutes.

OPTIONS: Filling ideas: Spinach and cream cheese; 3 cheeses; prosciutto, artichoke hearts and brie; vegetables (green peppers, red pepopers, carrots, spinach, olives); all meat (ham, pepperoni and sausage). Another Option is to use ground chicken, sausage or turkey instead of beef.

Fiesta Beef Bowl

We enjoyed this recipe. It was a different way to have mexican food!!!

1 lb of leftover beef roast

1 can (10 oz) diced tomatoes with green chilies

1 medium onion, chopped

2 garlic cloves, minced

1 teaspoon dried oregano

1 teaspoon chili powder

1 teaspoon ground cumin

1/4 teaspoon salt

1/4 teaspoon pepper

1 can (15 oz) black beans, rinsed and drianed

3 cups hot cooked rice

1/2 cup shredded cheddar chese

Sliced ripe olives

Sliced green onions

Guacamole

Heat beef, tomatoes, onion, garlic and seasonings. When close to serving add the beans to heat through. In individual bowls, layer the rice, meat and bean mixture. Top with cheese, olives, onions and guacoamole.

Sweet and Sour Leftover Roast Beef

We cooked a 4 pound roast and now have leftover meat running out of our ears. I found this recipe at cooks.com. I did not have the green peppers and forgot the accent. We loved it. It would make a great bbq sandwich. I served it plain since I served the fingerling potatoes at that meal.

1-2 cups cold beef or pork

2 onions, sliced lengthwise

1 clove garlic

Oil

1 tablespoon cornstarch

1 cup water

1 tablespoon vinegar

2 tablespoons soy sauce

2 tablespoons brown sugar

1-2 green peppers

1 teaspoon Accent

Heat heavy frying pan. Add oil, crushed garlic, meat and onions. Heat until hot and brown. Mix water and cornstarch; add. Add remaining ingredients and cook slowly for 20 minutes. Serve with rice.

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/

Orange Chicken

I love Panda Express's Orange Chicken but the closet one is 2 hours away. I found 2 recipes that I combined to make a delicious version. I would add the juice of 2 oranges to make the flavor stand out. We loved it so much by the time I thought about taking a picture the food was gone!!

Chicken Coating for Sweet and Sour Chicken
Top Secret Recipes
2 lbs boneless chiciken pieces, skinned
1 egg
1 1/2 teaspoons salt
White pepper
1 tablespoon oil
Oil (for frying)
1/2 cup cornstarch
1/4 cup flour

Stir in egg, salt, pepper and 1 tablespoon oil and mix well. Stir cornstarch and flour together in separate bowl. Cut chicken into pieces. Add chicken pieces to egg mixture and then into cornstarch mixture. Heat oil for deep-fryihng in wok or deep-fryer to 375 degrees. Add chicken pieces, a small batch at a time and fry 3 to 4 minutes or until golden and crisp. (Do not overcook or chicken will be tough.) Remove chicken from oil with slotted spoon and drain on paper towels.

Orange Sauce
1/2 cup brown sugar
1/2 cup white wine vinegar
3 tablespoons soy sauce
Juice of one orange

After sauce boils add
1 tablespoon cornstarch
1 tablespoon water
to thicken

Cook chicken with
1 tablespoon sesame oil
1 tablespoon saki (rice wine)
Diced green onions
1/2 teaspoon cayenne pepper

I mixed the sauce with the chicken and served over rice.

Mexican Haystack

Most people know about the Hawaiin Haystack but I was looking for something different and found this recipe. This is a keeper!

1 lb ground beef

1/2 small onion, chopped

3/4 cup favorite salsa

1 teaspoon garlic powder

1 teaspoon cumin

1 teaspoon chili powder

Cooked Rice

Corn Chips (not fritos)

Shredded Cheese

Onion, chopped

Tomato, chopped

Lettuce, shredded

Black olives, sliced (optional)

Sour cream (optional)

Black Beans (optional)

Guacamole (optional)

Salsa

In skillet brown beef with onion, drain. Stir in salsa, garlic, cumin and chili powder. Simmer for 20 minutes. Place handful of corn chips on plate, next put some rice on top, then some of the meat mixture, then top with cheese, lettuce, onion, tomato, olives, sour cream, beans, guacamole and salsa.

Southwestern Shredded Beef Sandwiches

We enjoyed this sandwich but not as much as the Shredded Beef Master Recipe by itself. We would cut the cumin in half and add extra green chilies.

1 cup chopped onion (1 large)
1 tablespoon cooking oil
2 cups Shredded Beef Master Recipe
1 (10 oz) can diced tomatoes with green chilies
1 teaspoon ground cumin
1 teaspoon chili powder
1 tablespoon chopped fresh cilantro
1/2 cup shredded cheddar or Monterey Jack cheese (2 ounces)
4 onion rolls, split and toasted, if desired
1 cup shredded lettuce

In a large saucepan, cook onion in hot oil over medium heat about 4 minutes or until tender. Add shredded beef, undrained tomatoes, cumin and chili powder. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and desired consistency. Stir in cilantro. To serve, sprinkle some of the cheese over bottom of onion rolls. Spoon about 1/2 cup meat mixture over cheese on each bun. Sprinkle with remaining cheese and the shredded lettuce. Add roll tops. Makes 4 servings.

Steak with Blue Cheese Sauce

We totally enjoyed the blue cheese sauce. I'm serving this to my husband's brother and sisters on Valentine's Day.

4 Steaks
1 tablespoon canola or olive oil
1 tablespoon balsamic vinegar
1 teaspoon brown sugar
2 cloves garlic, minced
2 tablespoons crumbled blue cheese
2 tablespoons lowfat buttermilk
Dash Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh chopped parsley leaves

In a small bowl, whisk together the oil, balsamic vinegar, sugar and garlic. Put the steak into a sealable plastic bag with the marinade and let sit for 30 minutes at room temperature or 1 hour in the refrigerator. In the meantime, in a small bowl combine the blue cheese and buttermilk with a fork, mashing until creamy. Stir in the Worcestershire and set aside. Remove the meat from the marinade and season both sides with salt and pepper. Discard the marinade. Cook the meat in a grill pan over medium-high heat for about 3 minutes per side for medium rare. Drizzle steak with blue cheese sauce and sprinkle with parsley.

Potato Kielbasa Skillet

I tried this recipe tonight. I have not cooked with red potatoes or spinach, so this was fun to try. We do not care for thyme, so I subsituted it with oregano. My kielbasa and potatoes were over cooked due to me talking to my sister on the phone. We liked this and will be keeping the recipe!


















1 lb red potatoes, cubed
3 tablespoons water
3/4 lb smoked kielbasa or Polish sausage, cut into 1/4 inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

Place potatoes and water in a microwave-safe dish. cover and microwave on high for 4 minutes or until tender; drain. In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned. Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Makes 4 servings.

Korean Beef

My niece Michelle sent me this recipe. At first I used 1/4 cup brown sugar and when I tasted it the soy sauce was strong. My husband doesn't care for soy sauce so I added another 1/4 cup brown sugar and it was perfect. I also added regular onion to the meat, because I like it. I used regular rice because that's what I had. Thanks Michelle, we enjoyed this one!!!!

1 lb lean hamburger

1/4-1/2 cup brown sugar

1/4 cup soy sauce

1 tablespoon sesame oil

3 cloves minced garlic

1/2 teaspoon ginger

Salt and pepper

Crushed red peppers

1 bunch chopped green onions

Cook hamburger with garlic and oil. Add seasonings. Simmer a few minutes to blend flavors. Serve over sticky rice and top with green onions.

Kay's Special

My husband is a great cook. He used to own a Mexican restaurant. This dish is one we both love and the flavors change according to the tomato with or without spices and the juice used.

1 lb hamburger

Egg noodle pasta

Frozen peas

Tomato juice or V8 juice

Tomato sauce or Stewed tomatoes with or without spices

Brown hamburger, cook pasta and cook peas. Layer into a 2 quart casserole dish; hamburger, peas, noodles and hamburger. Pour in juice and top with tomato sauce. Cover and cook for 45 minutes at 350 degrees F.

My niece Michelle has a Whole Wheat Pizza recipe on her blog. It looks really good and something new to try!

http://simpleebe.blogspot.com/

Chinese Chicken Salad

I just got a letter from my best friend. We live in different states so we don't see each other very often. She was there for me during a very tough time so she means a lot to me!! This recipe I got from her.

1 bunch green onions, chopped
4-6 stalks celery, chopped
1 (6 oz) package slivered almonds
2 cups shredded carrots
1 (5 oz) small can water chestnuts
3 cups cooked & cubed chicken
1 pint mayonnaise

Mix together and sit overnight. Before serving add 1 (5 oz) can Chinese noodles.

Pork Chops with Orange Soy Glaze

I've tried this with both Pork Chops and Chicken. The sauce is what makes it. It's wonderful!!

From Robin Miller at Food Network
4 pork loin chops, about 5 ounces each
Salt and freshly ground black pepper
1 tablespoon peanut oil
1 cup orange marmalade
1/2 cup reduced-sodium chicken broth
2 tablespoons reduced-sodium soy sauce
1 teaspoon seasame oil
12 ounces udon noodles or noodles of your choice, cooked according to package directions
2 tablespoons chopped scallions

Heat peanut oil in a large skillet over medium-high heat. Season both sides of pork with salt and black pepper. Add pork to the skillet and cook 2 minutes per side, until golden brown. In a medium bowl, using a spoon, combine orange marmalade, broth, soy sauce and sesame oil. Mix well and add to the pork in the pan. Bring to a simmer for 5 minutes or until pork is cooked through and sauce thickens and reduces. Arrange noodles on serving platter. Top with pork chops and sauce. Garnish with scallions just before serving.