Eggplant Parmesan

4 eggplants, sliced 1/2" thick

dash salt

2 cups seasoned bread crumbs

2 eggs, beaten

4 cups spaghetti sauce

2 cups low fat mozzarella cheese, shredded

1/4 cup Parmesan cheese

Sprinkle salt on slices of eggplant.  Let sit for 30 minutes, blot moisture from eggplant slices. Dip each slice of eggplant in egg then in bread crumbs.  Fry in a small amount of oil until browned on both sides.  Drain on paper towels. Put one cup of sauce on bottom of 13x9" baking dish.  Layer eggplant slices, top with sauce then cheeses. Bake for 30 minutes at 350 or until cheese is bubbly.

8  Servings

Easy Day Before Casserole

7 oz. macaroni (uncooked)

1 can celery soup

1 can mushroom soup

1 small jar pimentos (optional)

4 oz. mushroom pieces

1 small onion, chopped

2 c. milk

1/2 lb Velveeta cheese diced

1/4 c. green pepper diced

2 c. ham, chicken or turkey, cooked and chopped

1 can water chestnuts, sliced

Combine all ingredients. Place in buttered 3 quart or 9x13 inch pan. Refrigerate overnight. Remove from refrigerator 1 hour before baking. Preheat oven to 350. Bake one hour.

8  Servings

Dump Swiss Steak

Very good and super easy.  My kids love this and ask for it often.

1 lb round steak (approx)

1 (15 ounce) can diced tomatoes, undrained

1/2 (1 1/4 ounce) package beef and onion soup mix (dry)

1/2 (1 1/4 ounce) package brown gravy mix (dry)

Mashed potatoes

Cut steaks into portion sized pieces. Combine all ingredients together in a gallon ziploc bag. 

Freeze at this stage, if desired. (Note: If frozen, thaw before baking).  

Transfer to baking dish, Bake covered at 350 for 1 ½ hours. Or cook on low for 4-6 hours in greased slow cooker.  

Serve over mashed potatoes.

4  Servings

Crock Pot Thai Chicken Thighs

8 boneless skinless chicken thighs

1 (16 ounce) jars cilantro salsa (or any salsa you prefer)

1/2 cup peanut butter (crunchy or creamy)

2 teaspoons ginger

2 tablespoons soy sauce

2 teaspoons lime juice

Put all ingredients in crock pot on low for 6-8 hours.  Garnish with cilantro, scallions, and peanuts.  Serve with jasmine rice made with half coconut milk and half water (1 cup raw rice, 1 cup water, 1 cup coconut milk).

     

8  Servings

Crockpot Pulled Pork

5 pound pork loin - fat trimmed off

1/2 cup water

1/4 cup cider vinegar

1/4 cup molasses

1 teaspoon liquid smoke

1/2 teaspoon garlic powder

1/2 teaspoon chili powder

1/8 teaspoon cayenne pepper

dash of allspice

salt and pepper

Grease the inside of your Crockpot with cooking spray or use a Crockpot liner.  Combine the wet ingredients and pour into the Crockpot. Combine the dry ingredients and rub on the outsides of the pork loin. Place the loin in the Crockpot and cover with the lid. Cook for at least 4 hours or until the pork pulls apart easily with a fork. Remove cooked pork to a large bowl or deep sided platter and pull apart using two forks, or your hands if the meat has had time to cool. Strain the liquids remaining in the Crockpot and pour over the pulled pork. Serve on sandwich rolls or buttered grilled Texas toast.

8  Servings

Crispy Sesame Chicken

1 cup grated Parmesan cheese

1/2 cup fine, dry breadcrumbs

1/4 cup plus 2 tablespoons sesame seeds

1 (3 to 3 1/2 pound) broiler-fryer, cut up

1/2 cup butter, melted

Combine first 3 ingredients in small bowl. Dip chicken in butter; dredge in breadcrumb mixture. Place chicken in 13 x 9-inch baking dish. Bake at 350 degrees F for 1 hour or until done.

 6  Servings

Crispy Fried Chicken Cutlets

3 tablespoons honey

2 tablespoons Dijon mustard

1 tablespoon white wine vinegar

2 cups buttermilk

2 tablespoons hot pepper sauce

2 tablespoons Dijon mustard

1 egg

1 1/2 teaspoons dried oregano

1 1/2 pounds chicken breasts, cutlets - thinly sliced

2 cups bread crumbs, Panko Japanese bread crumbs

1/2 teaspoon salt

1/2 teaspoon black pepper

1 1/2 quarts vegetable oil, for frying

Sauce: 

Whisk together first 3 ingredients in a small bowl.  Set aside until serving.

Chicken:  In large glass bowl, whisk buttermilk, pepper sauce, mustard, egg and 1 teaspoon oregano.  Add cutlets; turn to coat with marinade.  Cover with plastic wrap.  Refrigerate 1 to 2 hours. 

In shallow dish, toss together bread crumbs, remaining oregano, salt and pepper.  Set aside mixture.  In deep pot, heat oil until 350 degrees on deep fat frying thermometer - or until crumbs sizzle when dropped into the oil.  One at a time, remove cutlets from marinade and coat with bread crumbs.  Fry until golden brown.  Drain on paper towels.

Serve with dipping sauce.

8  Servings

Spicy Sweet Glazed "Dump" Chicken

Thumbs up for this easy recipe!  Served it with Jasmine rice and steamed broccoli.  I omitted the Tabasco for the sake of the kiddo and just sprinkled crushed red pepper on my serving.

1 pound boneless, skinless chicken breast, cubed
2 Teaspoons Minced Garlic
2/3 cup Apricot Preserves
1/3 cup Soy Sauce
1/3 cup Ketchup
1 Teaspoon Tabasco

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

Crispy Chicken Cutlets Milanese

1 egg, beaten

1 cup bread crumbs, Progressive Panko Crispy Italian Style

1 tablespoon grated Parmesan cheese

4 chicken breasts, cutlets

3 tablespoons olive oil

2 tablespoons lemon juice

1/4 teaspoon salt and pepper

4 cups salad greens

1 (15 oz.) can white beans, (cannellini), rinsed

1 cup tomatoes, grape, halved

Put egg in shallow bowl.  Mix crumbs and cheese on wax paper.  Dip cutlets into egg, then into crumbs to coat. Heat 1 tablespoon oil in a large nonstick skillet.  Add cutlets and cook 5 minutes, turning once, until golden and cooked through.  Remove.  Whisk remaining 2 tablespoons olive oil, the lemon juice, salt and pepper in a medium bowl.  Add remaining ingredients and toss to mix and coat.  Serve cutlets with salad mixture.  Serve with lemon wedges. 

4  Servings

Creole Dump Chicken

1 1/2 Pounds Chicken Pieces

1 Tablespoon Olive Oil

1/4 cup Chopped Onion

1/4 cup Bell Pepper

1 Clove Minced Garlic

14 oz can Whole Tomatoes (Chopped and undrained)

2 Teaspoons Worcestershire

2 Teaspoons Red Wine Vinegar

1/2 Teaspoon Dried Basil

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1/4 Teaspoon Pepper Sauce (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a large baking dish, turn chicken to coat. Bake until chicken juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make sure the baggie is completely closed. Place the Bag on a shelf furthest from the freezer (It works best if the bag is laying flat, although this may not be the best option with a side-by-side fridge/freezer). Preheat the oven to 350 F. Empty the contents of the bag into a large baking dish and bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken breasts).

6 Servings

Creamy Veggies with Spaghetti

1/2 lb broccoli florets

1 cup sliced zucchini

1 cup sliced fresh mushroom

1 cup thinly sliced carrot

1 tablespoon olive oil

8 ounces spaghetti

1/4 cup chopped onion

3 cloves minced garlic

2 tablespoons butter

2 tablespoons flour

3 tablespoons chicken bouillon

1 teaspoon thyme

2 cups milk

1/2 cup shredded Swiss cheese

1/2 cup shredded mozzarella cheese

2 tablespoons grated Parmesan cheese

In large skillet, sauté broccoli, zucchini, mushrooms, and carrots in oil until crisp-tender.  Set aside.  

Cook spaghetti according to package directions.  

In another saucepan, sauté onion and garlic in butter for 30 seconds. Stir in flour, bullion and thyme.  Slowly add milk, bring to a boil.  Cook and stir for 2 minutes.  Reduce heat to low; stir in cheeses.   Add vegetables; heat through.  Drain spaghetti; toss with vegetable mixture.

4  Servings

Creamy Chicken Lasagna

3 skinless, boneless chicken breast halves

6 uncooked lasagna noodles

1 cube chicken bouillon

1/4 cup hot water

1 (8 ounce) package cream cheese, softened

2 cups shredded mozzarella cheese

1 (26 ounce) jar spaghetti sauce

     

Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and set aside.

Meanwhile, place the chicken in a saucepan with enough water to cover, and bring to a boil. Cook for 20 minutes, or until no longer pink and juices run clear. Remove from saucepan, and shred.

Preheat oven to 350 degrees F (175 degrees C). Dissolve the bouillon cube in hot water. In a large bowl, mix the chicken with the bouillon, cream cheese, and 1 cup mozzarella cheese.

Spread 1/3 of spaghetti sauce in the bottom of a 9x13 inch baking dish. Cover with the chicken mixture, and top with 3 lasagna noodles; repeat. Top with remaining sauce, and sprinkle with remaining mozzarella cheese.

Bake for 45 minutes in the preheated oven.

16  Servings

Creamy Chicken Enchilada Casserole

2 large onions, thinly sliced

2 cups cooked chicken, chopped

1/2 cup roasted red peppers, chopped

6 ounces cream cheese, cubed

2 tablespoons butter

1 package flour tortillas

1 large can green enchilada sauce

8 ounces Monterey jack cheese, grated

Salt to taste

In a wide frying pan over medium heat, cook the onions in butter, for 20 minutes. Stir frequently to keep onions from burning. Remove from heat and add chicken, red bell peppers, and cream cheese; stir gently to blend, and season with salt. Pour a little green sauce in bottom of 9x13" baking pan. Spoon about 1/3 C of filling down center of each tortilla and roll. Set enchiladas, seam side down in baking pan. Continue until pan is full. Cover with remaining sauce and top with grated cheese. At this point you may cover and refrigerate. Preheat oven to 375 degrees. If refrigerated, bake for 30 minutes, 15 minutes covered, remove foil and bake 15 minutes more. If not refrigerated, bake uncovered for 20 minutes.

Makes approximately 12 enchiladas.

Creamy Cajun Chicken Pasta

2 boneless skinless chicken breasts, cut into thin strips

4 ounces linguine, cooked al dente

2 teaspoons Cajun seasoning

2 tablespoons butter

1 thinly sliced green onion

1-2 cup heavy whipping cream

2 tablespoons chopped sun-dried tomatoes

1/4 teaspoon salt

1/4 teaspoon dried basil

1/8 teaspoon ground black pepper

1/8 teaspoon garlic powder

1/4 cup grated Parmesan cheese

Place chicken and Cajun seasoning in a bowl and toss to coat.  In a large skillet over medium heat, sauté chicken in butter or margarine until chicken is tender, about 5 to 7 minutes.  Reduce heat add green onion, heavy cream, tomatoes, basil, salt, garlic powder, black pepper and heat through.  Pour over hot linguine and toss with Parmesan cheese.

2  Servings

Creamed Chipped Beef

1/4 cup butter or margarine

4 ounces dried beef

2 tablespoons finely chopped onion

3 tablespoons all-purpose flour

1 cup milk

1 cup sour cream

1 can (4 ounces) chopped mushrooms, drained

1 cup shredded Cheddar cheese

2 tablespoons chopped parsley (2 teaspoons dried parsley flakes)

salt and pepper to taste

Melt butter in a saucepan over medium-low to medium heat. Cut beef into thin strips; add to melted butter. Add onion and cook for 2 minutes; blend in flour. Gradually add milk and continue to cook, stirring constantly, until thickened and bubbling. Stir sour cream, mushrooms, cheese, chopped or dried parsley, and salt and pepper to taste; heat through. Serve creamed chipped beef on rice, in pastry shells, or over toast points.

4  Servings

Cranberry-Chipotle Turkey

1 large onion, thinly sliced

2 turkey thighs (about 2 lb), skin and excess fat removed

1 can (16 oz) whole cranberry sauce

1/2 cup salt-free Southwestern chipotle marinade (we used Mrs. Dash)

Place onion, then turkey thighs in a 3 1/2-qt or larger slow-cooker. Stir 1/2 cup cranberry sauce and 1/4 cup chipotle marinade in small bowl until blended. Spoon over thighs to coat.  Cover and cook on low 8 to 10 hours until turkey is tender. Remove turkey thighs to cutting board. Cut meat in large pieces from both sides of each thigh bone and slice.  Remove onion from cooking liquid with slotted spoon; discard cooking liquid. Microwave remaining cranberry sauce and chipotle marinade about 2 minutes until melted. Stir in onion and spoon over turkey.

 4  Servings

Crabmeat Alfredo

1/4 cup fresh parsley

1/4 cup roasted red peppers

6 ounces fettuccine (approx. 1/3 box)

2 tablespoons garlic butter

one 8-ounce tub fresh jumbo lump crabmeat

1/4 cup white wine

1 cup heavy whipping cream

3/4 cup shredded Italian cheese blend

1 1/2 teaspoons Montreal steak seasoning

Fill saucepan 3/4 full of hot water, cover and place on high heat to boil for pasta.  Wash parsley. Remove and discard stems.  Using food chopper, chop parsley (enough for 1/4 cup). Set aside.

Dice roasted peppers into 1/2-inch pieces; set aside.

Check pasta water for boil. When boiling, add pasta and cook uncovered for 7 minutes, stirring occasionally.

Measure remaining ingredients and place near stove.

Preheat sauté pan on high for 1-2 minutes.  Add garlic butter and swirl to coat. Add: roasted peppers, parsley, and crabmeat; cook for 2 minutes, stirring occasionally.  Add wine and cook for 1 minute.  Add whipping cream and cook for 1 minute.  Remove pasta from heat and drain in colander.  Add to crabmeat mixture: pasta, cheese and steak seasoning; cook for 1-2 minutes, stirring occasionally. Serve.

Crab, Salmon and Scallop Cakes

8 ounces salt-free saltine cracker crumbs

2 ounces whole-wheat cracker crumbs

3 egg substitutes

3 cloves garlic

1 tablespoon fresh ginger, chopped

1/4 cup fresh cilantro leaves, chopped

1 dash Tabasco sauce or 1/4 Scotch bonnet chili (stem removed, seeded and quartered)

Salt and white pepper to taste

8 ounces salmon, chopped into 1/2-inch cubes

8 ounces sea scallops, chopped into 1/2-inch cubes

8 ounces jumbo lump crabmeat

1/2 green bell pepper, finely diced

1/2 red bell pepper, finely diced

1/2 yellow bell pepper, finely diced

1 tablespoon extra-virgin olive oil

2 cups mango and pineapple relish

Preheat the oven to 350 degrees. Using your food processor, make crumbs with the whole-wheat and saltine crackers but keep them in separate bowls. In a food processor, combine the egg substitutes, garlic, ginger, cilantro, Tabasco (or chili peppers), and salt and pepper to taste. Mix until all ingredients are liquid. In a large glass or stainless-steel bowl, combine the scallops and salmon plus the egg mixture and mix well until the seafood is coated with egg. Add the whole-wheat crackers, mix again and then carefully fold in the crab meat. Divide into 6 balls. Form a cake that is approximately 3 inches diameter by 1 inch thick. Roll into the saltine cracker crumbs until totally coated. In a nonstick sauté pan, heat 1 teaspoon extra-virgin olive oil. Sauté the cakes until golden brown on 1 side. Turn them over and bake in a 350 degree oven for 10 minutes. Serve with the Mango and Pineapple Relish.

Crab Cakes - Rainforest Cafe'

1 tablespoon Worcestershire sauce

1/2 lemon, juiced

3 egg yolks

1/2 teaspoon Coleman's dry mustard

1/2 teaspoon black pepper

1 pinch red pepper flakes

1 pinch Old Bay seasoning

1 pinch salt

3 ounces mayonnaise

1 1/2 cup fresh bread crumbs

1/4 cup fresh parsley, finely chopped

1 pound lump crab meat

Olive oil for sautéing

Combine the Worcestershire sauce, lemon juice, egg yolks, mustard, peppers, Old Bay seasoning, salt and mayonnaise in a mixing bowl and mix well. Add the bread crumbs and parsley and mix well. Gently sift through crab meat to remove any shells. Add to the mixture and fold in gently. Do not break up the crab meat. Make into patties and sauté in olive oil for 2 to 3 minutes on each side.

4  Servings

Crab Cakes

1lb Jumbo Lump Crab Meat

1 egg

1 tsp Soy Sauce

1 tsp Worcestershire sauce

1 tbsp Hellman’s Mayo

1 tsp Mustard

1 tsp or to taste Old Bay Seasoning

Cracker Meal

Mix the egg, soy sauce, Worcestershire sauce, mayo,& mustard together in a bowl. Pick thru the crab meat and remove any cartilage or shells (shouldn’t have any using jumbo lump) Add the egg mixture to the crab meat and gently mix, try not to break up the lump crab. Sprinkle the old bay and gently mix into the mixture. Add the cracker meal…a little at a time…until the crab mixture holds together. The amount of cracker meal you use depends on the way you going to prepare the crab cakes. If you're going to broil the crab cakes, you don’t need as much cracker meal.

Corn Dogs

2 cups flour

3/4 cup corn meal

1/2 cup sugar1

3/4 teaspoons salt

1 teaspoon baking soda

1 3/4 cups fat-free milk

2 egg yolks, slightly beaten

10 turkey hot dogs

8-10 cups of vegetable oil

5 pairs of chopsticks

Preheat oil in a deep pan or fryer to 375 degrees. Combine the flour, corn meal, sugar, salt and baking soda in a large bowl.  Combine the milk and egg yolks to the dry ingredients and mix with an electric mixer on high speed until batter is smooth.  Dry off the hot dogs with a paper towel. Jab the thin end of a single chopstick about halfway into the end of each hot dog. When the oil is hot, tip the bowl of batter so that you can completely coat each hot dog. Roll the hot dog in the batter until it is entirely covered with batter.  Hold the hot dog up by the stick and let some of the batter drip off. Quickly submerge the hot dog in the oil and spin it slowly so that the coating cooks evenly. After about 20 seconds you can use a lid to the deep fryer or pan to put weight on the stick, keeping the hot dog fully immersed in the oil. You can cook a couple dogs at a time this way. Cook for 5-6 minutes or until coating is dark brown. Turn them once or twice as they cook. Drain on paper towels while cooling, and repeat with remaining hot dogs.  Makes 10 hot dogs.

10  Servings

Cola Basted Ham

8 pounds ham, spiral cut

1 (12 oz.) can cola

1 (20 oz.) can pineapple, slices

40 whole cloves

10 maraschino cherries

Lightly oil a shallow roasting pan.  Place ham, cut side down, in pan and let stand at room temperature for 1 hour.  Heat oven to 350 degrees and place rack in lower third.  Pour cola over ham and cover with foil.  Bake, basting every 30 minutes, until an instant read thermometer inserted 2 inches into center (without touching bone) registers 140 degrees, about 1 1/2 hours.  Drain pineapple slices and arrange on ham, attaching with cloves, and place 1 cherry in center of each; bake 15 minutes more.  Transfer ham in pan to a wire rack and let stand 10 minutes before carving.

12  Servings

Coconut Shrimp 2

Pina Colada Dipping Sauce:

1/2 cup sour cream 

1/4 cup pina colada nonalcoholic drink mix

1/4 cup crushed pineapple (canned)

2 tablespoons granulated sugar 

Shrimp:

6-8 cups canola oil (as required by fryer)

12 large shrimp, peeled and deveined (about 1/2 pound)

1 1/2 cups all-purpose flour

2 tablespoons granulated sugar

1/4 teaspoon salt

1 cup milk

2 tablespoons coconut rum

1 cup panko Japanese-style bread crumbs

1/2 cup flaked coconut 

On the side:

salsa

Prepare pina colada dipping sauce first by combining all the ingredients.  Cover this and let it chill out in the fridge while you make the shrimp.  

Heat oil to 350 degrees.   

Measure 3/4 cup of flour into a medium bowl.  In another medium bowl mix together the remaining  3/4 cup flour, sugar, and salt.  Stir milk and rum into flour mixture.  Let this batter stand for five minutes.  While the batter rests, combine panko bread crumbs and shredded coconut into a third medium bowl.   

Butterfly cut each shrimp before you start the battering:  Use a sharp knife to slice through the top of the shrimp (where the vein was) so that you can spread the shrimp open.   Leave the tail intact.   

To batter the shrimp, dip each one in the flour, then the wet batter, then coat each shrimp with the panko/coconut mixture.   .Arrange the shrimp on a plate until all of them are battered.   Fry the shrimp by dropping six at a time into the hot oil for 2 to 3 minutes or until the shrimp are golden brown.   Remove shrimp to a rack or paper towels to drain.    

Serve shrimp with pina colada dipping sauce on the side, along with a small dish or your favorite salsa.

Coconut Shrimp

1 cup beer , flat

1 cup self-rising flour

2 cups coconut flakes, (1 - 7oz. package)

2 tablespoons sugar

1/2 teaspoon salt

12 jumbo shrimp

dash paprika

MARMALADE DIPPING SAUCE

For the batter, use an electric mixer to combine the beer, flour, 1/2 cup coconut flakes, sugar and salt in medium sized bowl.  Mix well and refrigerate, covered for at least one hour.

Prepare marmalade sauce, refrigerate.

Prepare the shrimp by deveining and peeling off the shell back to the tail.  Leave the last segment of the shell plus the tailfins as a handle. When batter is ready, preheat oil in a deep pot or deep fryer to about 350 degrees.  Use enough oil to completely cover the shrimp.  Pour the remainder of the coconut into a shallow bowl. Be sure the shrimp are dry before battering.  Sprinkle each shrimp lightly with paprika before the next step.  Dip one shrimp at a time into the batter, coating generously.  Drop battered shrimp into the coconut and roll around so it is well coated. Fry four shrimp at a time for 2-3 minutes or until the shrimp become golden brown.  You may have to flip the shrimp over halfway through cooking time.  Drain on paper towels briefly before serving. 

Serve with marmalade sauce.

Citrus Ginger Chicken

Dump Recipe: Dump ingredients in a  large Zip-loc baggie and freeze.  When ready to cook, thaw out then dump it in your baking dish and pop it in the oven or slow cooker.  Doesn't get any easier than that!

1/4 cup Orange Marmalade
1 Tablespoon Honey-Mustard
3/4 Teaspoon Ground Ginger
1/8 Teaspoon Red Pepper (Optional)

For immediate cooking: Pre-heat oven to 350 F. Place all ingredients into a
large baking dish, turn chicken to coat. Bake until chicken juices run
clear (45-60 minutes for chicken pieces, or 20-30 minutes for chicken
breasts).

For freezing: Place all ingredients into a 1 Gallon freezer bag. Lay flat
in freezer.

To thaw and cook: Take the bag out of the freezer the night before, make
sure the baggie is completely closed. Place the Bag on a shelf furthest
from the freezer (It works best if the bag is laying flat, although this
may not be the best option with a side-by-side fridge/freezer). Preheat the
oven to 350 F. Empty the contents of the bag into a large baking dish and
bake until the juices run clear (45-60 minutes for chicken pieces, or 20-30
minutes for chicken breasts).

Citrus Chicken Strips With Puree of Sweet Potatoes and Roasted Garlic

Sweet Potatoes:

3 lg. sweet potatoes

10 cloves garlic

4 whole shallots

1/2 c. buttermilk

1/4 c. olive oil

pinch nutmeg

pinch cinnamon

salt and pepper 

Chicken:

8 chicken breast cutlets

zest and juice of 1 orange

1/4 c. olive oil

salt and pepper 

Directions for Sweet Potatoes:

Peel potatoes and cut into quarters. Toss with rest of ingredients and roast, covered, at 350 degrees for 1 hour. Let cool to room temperature. Puree in batches in a food processor. Put into bowl and serve with grilled citrus chicken. 

Directions for Chicken:

Slice the chicken in strips and marinate with orange zest, orange juice, oil, salt and pepper for 1 hour. Put onto bamboo skewers and grill 4 minutes one each side, brushing with marinade. Arrange on warm platter

 8  Servings

Chimichangas

1 lb cooked beef or cooked pork or cooked chicken (3 cups)

1 (16 ounce) jar salsa

1 (16 ounce) can refried beans

1 (4 ounce) can diced green chili peppers

1 (1 1/4 ounce) envelope burrito seasoning mix or taco seasoning mix

16 flour tortillas (7- or 8-inch)

16 ounces monterey jack cheese or cheddar cheese, cut into sixteen 5 x 1/2 inch sticks

salsa (optional)

sour cream (optional)

Using two forks, shred cooked meat or chicken (should have about 3 cups).  In a large skillet combine meat or chicken, salsa, beans, undrained chili peppers, and seasoning mix.    Cook and stir over medium heat until heated through.    In another skillet heat tortillas, one at a time, over medium-low heat about 30 seconds per side.   For each chimichanga, place 1/3cup meat mixture atop a tortilla, near one edge.   Top with a cheese stick.    Fold in sides; roll up, starting with cheese side.   Bake, covered, in 350 degree F oven for 30 minutes.   Uncover and bake 10 minutes more or until heated through.  Serve with salsa, dairy sour cream.    

To prepare, wrap frozen chimichangas individually in foil.   Bake in a 350 degree F oven about 50 minutes or until heated through.  (Or, thaw chimichangas in refrigerator overnight. Bake about 30 minutes.) Unwrap.  Bake 10 minutes more or until tortilla is crisp and brown.  Or, heat about 1/4-inch depth of oil in a skillet.   Cook desired number of frozen chimichangas, uncovered, in hot oil about 25 minutes (about 18 minutes if thawed) over medium-low heat or until golden, turning often.   Make-Ahead Tip: To freeze, place chimichangas in freezercontainers.   Seal, label, and freeze for up to 6 months.

 8  Servings