Parmesan Chicken

Ingredients

1 clove garlic, minced
1 stick unsalted butter (1/2 cup or 1/4 pound), melted
1 cup dried bread crumbs
1/3 cup grated Parmesan cheese (or 2/3 cup if you are using a Microplane zester)
2 Tbsp chopped fresh parsley
1/4 teaspoon salt
1/4 teaspoon garlic salt
A large pinch of Italian seasoning (herb mix)
1/8 teaspoon ground black pepper
2 lbs of skinless, boneless, chicken meat, cut into pieces no larger than 2x2 inches

Method

1 Preheat oven to 450°F.

2 In a bowl, combine the minced garlic with the melted butter. In another bowl mix together the bread crumbs, Parmesan, parsley, salt, garlic salt, Italian seasoning, and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.

3 Place coated chicken pieces on to a 9x13 baking dish. Try to leave a little room between each piece. Drizzle with remaining garlic butter and bake uncovered 15 minutes, or until chicken is cooked through and juices run clear. Note that the chicken will get much more browned on the bottom side than on the top.

Serves 4-6.

Simply Recipes http://simplyrecipes.com

Salad Dressing

Mix together:

2 tbsp citrus juice (orange, lemon, or grapefruit)

2 tbsp rice wine vinegar

½ tsp salt

1-2 tbsp minced onion or shallot

Let stand 20 min, then add 1/3 cup good olive oil.

"The Other I Am" retreat at Glastonbury Abbey

I mostly wrote this for myself, so don't be expecting any great piece of writing! You're welcome to read it though and comment if you want.

FRIDAY:

We are at the retreat house, which is across the street from the Abbey. I am in Room 7, on the first floor at the end of a long hallway. It has a bed, a desk, and two chairs – one at the desk and the other is an armchair. There is a small mirror on the back of the door. A plain wooden cross is on the wall near the bed. Over the bed there is a rod for hanging clothes. You can’t hang anything too long as it would be in your face.

I arrived a little after 6 pm. There was a lot of traffic, especially in the Braintree area. I parked in the Abbey parking lot and got out and walked around but didn’t see anyone, so I called Nancy on her cell phone. She told me to get back in the car and drive across the street to a small house which is where the retreats are held. Many other people did the same as I did.

A monk named Brother Daniel brought our dinner at 6:30 pm, which consisted of a large tray of baked tortellini with vegetables, salad, garlic bread, and fruit. The dining room has four round tables. We had a choice of water, juice, tea, or coffee to drink. There are 18 of us, 17 women and 1 man. The two leaders are Nancy, who is a minister at All Saints Church in Worcester, and Emily, a poet and writing instructor at UMass Medical School.

After we cleared our tables and loaded the dishwasher we met in the library. Nancy and Emily took turns speaking and we briefly introduced ourselves. The gathering ended a little after 9, and I went to my room, read for a while then went to sleep.

SATURDAY:

I woke up around 6 am and went into the kitchen where someone had already made coffee. We have a refrigerator filled with milk, juice, and seltzer, and there are boxes of cereal, bread, and fruit for our breakfast. I took my coffee outside to a small garden with a bench and sat there a while. Went back in for more coffee then chatted with another woman.

At 7:30 some of us met for morning prayer. It was a kind of body prayer where we stretched and Nancy led a meditation. Then we had free time till 9. People were encouraged to do whatever they wanted during our unscheduled time. Many people went outside, some stayed in their rooms, and some hung out and talked. I showered, then had my breakfast – cereal and fruit. Then Joanna (the woman I talked to earlier) and I walked down the street for a little ways, seeing what was around. At 9 we all met in the library and talked about writing, being observant, being a good listener and being listened to. We broke into small groups of 4 for sharing. We had a break after that and I went to the Abbey’s bookstore with Joanna and Gail then we walked the labyrinth. It was behind the monastery. The paths were marked by large stones. I had only walked one other labyrinth, at ANTS, and it was an indoor canvas one. I liked this one better.

At 12:45 one of the monks brought us lunch of pizza and salad. Really good, homemade pizza. After lunch we had free time till mid-afternoon, so 5 of us went to Nantasket Beach. First we went to a drugstore in Hingham Center for sunscreen (my idea). The beach was nice, not too crowded. $3 for parking – not too bad for admission for five people! We walked along the beach for a while. It was a beautiful day, warm and sunny. We got back to the retreat house for our 3 pm gathering. Emily talked then we went outside to observe something then write about it. I chose the bed of ivy near the walkway. I left that group before the next exercise because I wanted to go to chapel at 5. The schedule said the monks were doing lectio divina (sacred reading) at that time, but only 1 monk and one other person showed up and there was no assistance or direction, so I left. I met up with two other people from my group so we sat outside and talked for a while. At 6 pm a bell rang for vespers. The three of went into the chapel for that. One of the monks came over and showed us in the prayer book where the chants and readings were, so we could follow along. All seven of the monks were there plus some other people. It was almost all chanting of psalms and also a scripture reading from Hebrews. When that was over we walked back to the retreat house where our dinner had just arrived – chicken cordon bleu, asparagus, brown rice, and salad. It was very good. Nancy had brought ice cream for our dessert.

We gathered in the library again at 8 and Emily talked about writing as a means of healing and shared some of the writing she did after the death of her 19-year-old son five years ago. He had a congenital heart defect and was waiting for a valve replacement when he died. It was pretty emotional, although she said that writing did help her with her grief. Then Nancy led a prayer and we left in silence, which is supposed to continue till we gather at 9 Sunday morning.

SUNDAY:

I woke up a little after 6 then walked down the long hallway to the kitchen. Someone had made coffee but it was kind of lukewarm. I warmed it up in the microwave and was drinking it when Paul, the only man in our group came in and said he was going to the chapel for the 6:30 am vigil. He asked me if I wanted to join him. There was no time for me to shower so I drank my coffee, ran a brush though my hair and we left. I had my black sweatpants on and a sweater, so I think I looked ok. The service was quiet and contemplative. Six monks were there, one man I didn’t know, Paul, and me. Then another woman from our group joined us. There was a lot of chanting. The cantor would sing then one side would respond then the other. There was a reading from Isaiah and later a Gospel reading from Mark, also a non-scripture reading by St John Chrysostom. It lasted about 40 min then we walked back to the retreat house.

We met as a group at 7:30 in the library where Nancy led us in centering prayer. We did a brief body scan then meditated on psalm 46 – Be still and know that I am God. People left the group when they wanted but we were invited to stay as long as we liked. After that I showered and went to the dining room where I had my cereal – Total raisin bran, the same as Saturday. Other people were eating too, but everyone was quiet. After eating I stripped and re-made my bed. They leave clean linens in the room so you can change the sheets before you leave and the room will be ready for the next guest.

We met in the library at 9. Emily talked and asked us to let an image from the retreat come to mind. She read a passage from the book Gift from the Sea called "Leaving the Island", substituting the word "abbey". Then we had 10 min to write, then shared with our small groups what we had written. Mine was about the faithfulness of the monks in their worship and in their unhurried ways. At 10 we had a break. It was raining but Joanna and I got umbrellas (they had several in a stand by the front door) and walked across the street to see the abbey’s waterfall. It looked like a stone doorway with water dripping from the top, more like a shower than a waterfall. You couldn’t tell it was a waterfall until you were practically on top of it.

We met for our final gathering at 11, where people shared something they had written over the weekend if they wanted. Some of the people are pretty good writers. I kept quiet. We had a closing prayer. One of the monks came at noon with brunch for us. Large trays of scrambled eggs, pancakes, sausage, and fruit. Yum. Then people gradually departed. I left around 12:45. Went home for a few hours then I went to Debbie Cipolletti’s ordination at North Congregational Church in Middleboro, an awesome celebration.

Dalí Sangria

3 750 ml bottles of Viña Borgia Rioja (Agricola de Borja)
1 cup brandy (use something cheap: E&J or Christian Bros.)
1 cup Triple Sec (I like Marie Brizzard, but a cheaper one will work fine)
1 cup simple syrup (sugar and water, equal parts, shaken till dissolved)
1/2 gallon of orange juice (get a no-pulp variety)
cut up oranges

Mix ingredients (I never bother to make it ahead), ladle over a lot of ice; be sure to include some fruit pieces.

Peanut Butter Pasta

This recipe is from Beth's friend Nancy Barton:

1 pound Fine Egg Noodles

1 bunch scallions, Chopped

1 bunch asparagus, cut into bite sized pieces

½ cup smooth peanut butter

6 tablespoons water

6 tablespoons soy sauce

6 tablespoons honey

2 tablespoons sesame oil

2 tablespoons sherry

2 tablespoons rice wine vinegar

1 tablespoon garlic, minced

2 teaspoons fresh ginger, grated

Cook noodles, toss with a little sesame oil and chill.

Cut asparagus into bite sized pieces and microwave or steam.

Mix all ingredients except peanut butter.

Wisk in peanut butter.

Add sauce to chilled pasta.

Can be made a day ahead

Tuna Noodle Casserole

1/3 cup pine nuts
6 sun-dried tomatoes, not packed in oil
6 oz dried wide egg noodles
1 onion, peeled and quartered
1 stalk celery, quartered
1 green or red bell pepper, seeded and cut into chunks
1 clove garlic, crushed and peeled
2 teaspoons canola oil
2 Tbsp all-purpose flour
2 cups 1% milk
1/2 cup low-fat mayonnaise
1 9-oz can white tuna in water, drained and flaked
1/2 cup grated Gruyere cheese
2 Tbls finely chopped fresh parsley or basil
Fresh lemon juice to taste
Salt & freshly ground black pepper to taste

1. Preheat oven to 350 degrees F.
2. Spread pine nuts in a shallow pan and bake for 5-7 minutes, or until lightly browned; set aside.
3. Increase oven temperature to 425. Lightly oil a 3-qt baking dish or coat it with nonstick spray.
4. In a small bowl, soak sun-dried tomatoes in hot water until softened, about 20 minutes. Drain and set aside.
5. Cook noodles in boiling salted water until al dente, about 6 minutes. Drain and refresh under cold running water. Drain and set aside.
6. Meanwhile, in a food processor, pulse reserved tomatoes, onion, celery, bell pepper and garlic until finely chopped.
7. In a large skillet, heat oil over medium heat. Add vegetables and cook, stirring accasionally, until softened, about 8 minutes. Add flour and cook, stirring for 1 minute. Add milk and bring to a boil, stirring, until thickened, about 4 minutes. Remove from heat. Stir in mayonnaise, tuna, cheese, and parsley (or basil). Season with lemon juice, salt and pepper.
8. Gently mix reserved noodles into tuna mixture and spoon into prepared baking dish. Sprinkle with reserved pine nuts. (The casserole will keep, covered, in the refrigerator for up to 2 days.)
9. Bake casserole for 20-30 minutes, or until bubbling. Let stand for 5 minutes before serving.

6 servings

265 calories per serving: 21 grams protein; 11 grams fat (2.6 grams saturated fat); 33 grams carbohydrate; 385 mg sodium; 55 mg cholesterol; 1 gram fiber

Split Pea with Sausage Soup

• 1 pound dried split peas
• 10 cups water
• 1 pound smoked sausage of your choice, sliced
• 5 cubes chicken bouillon
• 1 1/2 cups chopped carrot
• 1 cup chopped celery
• 2 potatoes, peeled and chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 1 onion, chopped
  

1. In a 5 quart slow cooker, combine the peas, water, sausage, bouillon, carrot, celery, potatoes, garlic powder, oregano, bay leaves, and onion.
2. Cover, and cook on High for 4 to 5 hours. Remove bay leaves before ladling into bowls.

May also be simmered on the stove for several hours, stirring occasionally.

Apricot Bars

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups oats
1 cup packed brown sugar
1 3/4 sticks (regular, salted) butter, cut into pieces
1 10-12 ounce jar Apricot Preserves

Mix all ingredients except Apricot Preserves. Press one half of the mixture into a buttered 8″ square (or small rectangular) pan. Spread with a 10-12 ounce jar of apricot preserves. Sprinkle second half of mixture over the top and pat lightly. Bake at 350 for 30 - 40 minutes or until light brown. Let cool completely, then cut into squares. Eat as many as you want because they don’t have any chocolate in them and therefore, they’re totally healthy and non-caloric.

Pear Coffee Cake with Ginger Pecan Crunch Topping

This recipe is originally from The Inn on Sea Street, a bed and breakfast in Hyannis, MA. I found it on Recipezaar when I was searching for something to do with pears. It is very easy and delicious.

2 1/2 cups flour
3/4 cup sugar
1 cup brown sugar
1 tsp salt
1 tsp nutmeg
3/4 cup oil
2 cups chopped ripe pears
1 slightly beaten egg
1 cup buttermilk
1 tsp baking soda
1 tsp baking powder

Topping
1/2 tsp ground ginger
1 cup chopped pecans

Preheat oven to 350°F. Spray a 9x13 pan with PAM or similar cooking spray.

Mix together the flour, both sugars, salt and nutmeg. Stir in the oil to incorporate thoroughly; then set aside 1 cup of the mixture in a smaller bowl for topping.

Fold the pears into the remainder of the flour mixture. Stir in the egg, buttermilk, baking soda and baking powder. Pour into prepared pan.

For the topping, add the ginger and pecans to the 1 cup of reserved mixture. Sprinkle the topping evenly over the batter. Bake for 40 minutes or until knife inserted comes out clean.

Notes:
1. The original recipe called for dark brown sugar, but I made it with light, as that's what I had on hand.
2. Also, I didn't have buttermilk, so I just added lime juice to sweet milk.

Peanut Butter Cookies

The brilliance of these cookies is that they have include two different formats for peanuts–three if you use chunky peanut butter. They’re crisp on the outside, and almost cakey on the inside. Bake a batch and then hide the results in the furthest and most forgettable reaches of your kitchen. You’ll thank me later.

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Egg Muffins

I made these today. Tasty!

15 oz. part-skim ricotta cheese
1 cup shredded cheese of your choice (I used cheddar)
1 pkg frozen chopped frozen spinach thawed and squeezed dry
4 eggs, beaten
1 small onion diced
salt/pepper to taste
a little Frank's hot sauce

(optional: diced peppers, ham, bacon, shredded zucchini, mushrooms, sausage etc).

Mix all the ingredients together.

Pour into greased muffin tin.

Bake at 350 for 40 minutes or until top is golden brown.

Baked Oatmeal

I made this for breakfast today:

3 c oats
1 c skim milk
2 eggs (or eggbeaters)
1/2 c unsweetened applesauce
1 tsp baking powder
1 tsp cinnamon
1/4 cup brown sugar
2 tbsp maple syrup
handful of raisins

Mix all ingredients together. Put into 9x13 pan sprayed with Pam. Bake at 350 20-25 min or until done.

My Mother's Brisket

Serves 8 to 10. a 5- to 6-pound first-cut beef brisket 3 tablespoons vegetable oil 3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds) 2 or 3 large garlic cloves, or to taste, minced 1 teaspoon paprika, preferably Hungarian 3/4 teaspoon salt 3/4 teaspoon freshly ground pepper Preheat oven to 375°F. In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes. While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil. Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour. Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight.

Preheat oven to 350°F.

Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth.

Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.

Preheat oven to 350°F.

HEALTHY & HEARTY SMOKY BLACK BEAN DIP

1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp.coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper

in a food processor, combine all ingredients except salt & pepper. process until smooth. taste for seasoning, add salt & pepper to taste, and blend thoroughly. if you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.

transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with homemade chips [see below], and/or crudités.

a couple of notes:

re: consistency...i like my dips VERY thick, so depending on your preference you'll probably want to add some water to loosen it up a bit

re: heat...i love it, so i always go heavy on the pepper & chiles...but if you're not into spicy, start off with just a little. you can always add more.

Quinoa Italiano

Ok, I'm cooking this right now so not sure how it's going to come out, but this is what I did:

Saute in olive oil:
1 small onion, chopped
1 red or green pepper, chopped
2 cloves garlic, chopped
1/4 tsp crushed red pepper flakes

Add 1 14 oz. can diced tomatoes, approx. 2 cups vegetable broth, and 1 c. rinsed quinoa. Simmer until quinoa is cooked. Add salt and pepper to taste.

Italian Baked Chicken and Pasta

8 oz. mini penne pasta
2 tablespoons olive oil

1 pound cubed chicken breast (two chicken breasts) cut into 1-inch cubes
1 small onion, diced
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes with juice ( I used Tomatoes with Basil, Garlic and Oregano)
1 cup chicken broth
1 cup shredded mozzarella
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish

Preheat the oven to 375 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until barely tender, stirring occasionally, about 7 minutes. Drain pasta into a large mixing bowl.

Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, chicken broth, mozzarella cheese, salt, and pepper. Stir to combine. Place the mixture in a buttered 13x9-inch baking dish. In a small bowl, melt 1 tbsp butter then stir in the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Bake until the top is golden brown, about 30 minutes.

Cauliflower and Chickpea Gratin

Caitlin, I'm posting this for you! I haven't made it yet though but it sounds like something we would like. (I think we'd omit the capers!)

Serves 6 as meatless main dish

3 TBSP extra-virgin olive oil
2 cups chopped onion
2 14.5 oz cans diced tomatoes, drained
1 15-oz can garbanzo beans (chickpeas), rinsed and drained
6 cloves garlic, minced (1 TBSP minced)
1/4 cup chopped fresh flat-leaf parsley
2 TBSP capers, rinsed and drained
1 TBSP chopped fresh oregano
1 TBSP lemon juice
1 tsp chopped fresh thyme
1/2 tsp kosher salt (I omitted)
1/4 tsp freshly ground black pepper
1-3/4 pounds cauliflower, cut into florets
4 oz feta cheese, crumbled

In a large saucepan, heat oil over medium-high heat. Add onion; cook about 5 minutes or until tender, stirring occasionally. Add drained tomatoes, garbanzo beans, and garlic. Bring to boiling; reduce heat to low. Cover and simmer for 15 minutes. Stir in parsley, capers, oregano, lemon juice, thyme, kosher salt, and pepper.

Meanwhile, in a covered dutch oven cook cauliflower in a small amount of boiling water about 5 minutes or just until tender (I steamed in the microwave). Drain and keep warm.

Transfer cauliflower to a 2- to 2-1/2 qt. broilerproof baking dish. Top with hot tomato mixture. Sprinkle with feta cheese. Broil 3 to 4 inches from the heat for 1 to 2 minutes or just until cheese begins to brown. Serve immediately.

Per serving: 271 cals, 12 g fat, 951 mg sodium, 9 g fiber, 10 g protein

XG Chicken Stew

(a.k.a. Garlic-Braised Chicken and Flageolet Stew)

I haven't made this yet but Michael and Karen say it's very good!

2 boneless skinless chicken breasts (or 4 for leftovers)
10 garlic cloves, peeled
3 cups chicken stock
3/4 cups flageolet beans, soaked overnight in water (may substitute navy beans - flageolets are very hard to find)
4 sage leaves
1 small leek, cut into 1/2 inch pieces
2 tablespoons butter
4 two inch sourdough bread, toasted (optional)
1 tablespoon chopped chives
1 tablespoon olive oil

Season the chicken with salt and pepper and cut in half. Place the garlic, flageolets, stock, sage, leeks and chicken in 2.5 quart All-Clad pot. Bring to simmer and reduce heat to low. Cover and simmer for 2 to 2.5 hours, stirring every 30 minutes. Season with salt and pepper.To serve, place 2 croutons in bowl, cover with XG stew, sprinkle with chopped chives and drizzle with olive oil. Top with fresh ground pepper and salt. Put the butter back in the fridge and serve with an Australian cab.

French Creamy Lentil Soup

I haven't made this yet. The comments are those of the original poster's.

This lentil soup comes out so wonderfully - the flavors are nicely balanced and perfectly put together. We always try to follow this recipe exactly to the point - do not deviate from the proportions or you wont get as nice a result.

Servings: 4

Ingredients:

• 3 strips of bacon sliced into small pieces
• 1 large onion
• 2 medium carrots
• 3 cloves garlic
• 2 tsp thyme chopped
• 1 can diced tomatoes 14 oz
• bay leaf
• 1 tsp salt
• pepper
• 1 cup lentils washed (preferably lentils de puy)
• 4 1/2 cups broth
• 1 1/2 cups water
• 1/4 cup white wine

Method:
Fry bacon pieces until crispy. Put in diced onion and carrot into the pot and cook with the bacon, press garlic and let it cook for a few minutes. Add tomatoes and lentils, cook 8-10 min on medium low heat. Add wine, bring to a simmer, add broth and water.

Cook for 30 min on low heat, partially covered. When soup is cooked nicely, puree 3 cups of soup in a blender and add 1 1/2 tsp balsamic vinegar. Salt and pepper if needed, add fresh parsley and serve with a dollop of sour cream.

Chicken Wings

Another family favorite!

marinade:

2 tbsp sugar
1/4 cup vegetable oil
1/2 cup soy sauce
1/2 tsp garlic powder
1/4 cup white wine

Mix all ingredients together. Add wings and marinate overnight. Remove wings from marinade and bake at 350 for 45 minutes or until crispy.

Five Hour Stew

This recipe is a family favorite. Sometimes I omit the potatoes and serve the stew over mashed potatoes. Delish!

3 Tablespoons instant tapioca
1 1/2 Tablespoons sugar
1 Tablespoon salt
2 pounds stew meat
15 oz. can stewed tomatoes
1/3 cup or a little more cold water
1/3 cup red wine
1 Tablespoons Kitchen Bouquet-(a browning and seasoning sauce usually found with the spices or maybe with the Worcestershire sauce- a brown round bottle with a skinny neck and yellow label and lid)
Vegetables-chunked carrots, onions,(whole small or halved larger ones) celery, turnip, parsnips, potatoes-any amount desired
Directions:
Preheat your oven to 250 degrees.
Mix all ingredients together well, in a large Dutch oven (covered) and bake for 5 hours. DO NOT open the oven til done. Enjoy!

Milk Chocolate Chip Toffee Bars

2	cups flour
2	tablespoons unsweetened alkalized cocoa powder
1/2	teaspoon baking soda
1/4	teaspoon baking powder
1/2	teaspoon salt, preferably ultra-fine sea salt
1/2	pound (2 sticks) unsalted butter, melted and cooled to tepid
1	cup firmly packed light brown sugar, sieved if lumpy
1/2	cup granulated sugar
3	eggs, lightly beaten
3	teaspoons vanilla extract
6	packages (1.4 ounces each) milk-chocolate-covered toffee bar candy, chopped into rough chunks
1 1/4	cups coarsely chopped walnuts
1	cup milk chocolate chips

1. Set the oven at 325 degrees. Lightly butter a 9-by-13-inch baking pan.

2. In a bowl, sift the flour, cocoa, baking soda, baking powder, and salt.

3. In another bowl, whisk the melted butter and light brown and granulated sugars. With a wooden spoon, blend in the eggs and vanilla, mixing until well incorporated. Stir in the flour mixture. Add the toffee, walnuts, and chips.

4. Pour the batter into the baking pan, spreading it into an even layer. Bake for 30 to 34 minutes, or until just set. Transfer the pan to a cooling rack. Let it sit for 30 minutes.

5. Use a sharp knife to cut 4 horizontal rows and 4 vertical rows to make 25 pieces. Cool completely, then recut and use a small offset spatula to remove the bars from the pan. Store in an airtight tin.

Gramercy Tavern Gingerbread

This recipe, from Claudia Fleming, pastry chef at New York City's Gramercy Tavern, is superlative—wonderfully moist and spicy. Active time: 20 min Start to finish: 1 3/4 hr Serves 8 to 10 Claudia Fleming Gramercy Tavern, New York, NY 1 cup oatmeal stout or Guinness Stout 1 cup dark molasses (not blackstrap) 1/2 teaspoon baking soda 2 cups all-purpose flour 1 1/2 teaspoons baking powder 2 tablespoons ground ginger 1 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon freshly grated nutmeg Pinch of ground cardamom 3 large eggs 1 cup packed dark brown sugar 1 cup granulated sugar 3/4 cup vegetable oil Confectioners sugar for dusting Special equipment: a 10-inch (10- to 12-cup) bundt pan Accompaniment: unsweetened whipped cream Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess.Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. Sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.Cooks' notes:
• This recipe was tested with Grandma's brand green-label molasses.
• Like the chocolate decadence cake, the gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.

Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Serve cake, dusted with confectioners sugar, with whipped cream.Cooks' notes:
• This recipe was tested with Grandma's brand green-label molasses.
• Like the chocolate decadence cake, the gingerbread is better if made a day ahead. It will keep 3 days, covered, at room temperature.

Buffalo Chicken Chili with blue cheese cornmeal dumplings

This chili tastes like Buffalo wings, but it's a little better for you.

Ingredients

1 tablespoon extra-virgin olive oil
2 tablespoons butter
2 pounds ground chicken or turkey
2 garlic cloves, chopped
2 celery ribs, finely chopped
1 medium onion, finely chopped
1 carrot, finely chopped
1 jalapeño, seeded and finely chopped
Salt and freshly ground pepper
1 1/2 teaspoons ground cumin
1/2 cup chopped cilantro or to taste
6 ounces beer (your favorite brew)
15 oz. can pinto or kidney beans
1/4 cup cayenne pepper hot sauce
One 15-ounce can tomato sauce

Dumplings:
One 8.5-ounce Jiffy-brand corn muffin mix
1/3 cup milk or enough to obtain desired consistency
1 large egg
2 scallions, finely chopped
3/4 cup crumbled blue cheese (about 4 ounces)


1. Heat a medium Dutch oven or large skillet over high heat. Add the olive oil, 1 turn of the pan, and the butter and melt together. Add the chicken and cook, breaking up the meat, for 6 minutes. Add the garlic, celery, onion, carrot and jalapeño. Season with salt, pepper, cumin and cilantro, and cook for 5 minutes. Add the beer and scrape up any browned bits from the bottom of the pan. Concentrate the flavor of the beer by reducing the mixture over medium heat for 2 to 3 minutes. Stir in the beans, hot sauce and the tomato sauce. Reduce the heat to low and simmer the chili for 15 minutes.
2. Mix the corn muffin mix with the milk and egg. Stir the scallions and the blue cheese into the batter. Drop by large spoonfuls into the simmering chili and continue to cook until dumplings are firm.

Killer Chili

2 tablespoons olive oil
2 pounds sirloin steak, cut into 1-inch cubes
1/2 pound ground beef
12 ounces chorizo sausage, casing removed, cut into 1/2 cubes
1 large yellow onion, coarsely chopped
1/4 cup chili powder
1 tablespoon garlic salt
2 teaspoons cumin
1 teaspoon dried basil
2 (14.5-ounce) cans beef broth
2 (14.5-ounce) cans whole tomatoes, drained
1 cup cilantro, chopped
1 cinnamon stick
3 bay leaves
2 green jalapenos, slit lengthwise 3 times each
1 tablespoon yellow cornmeal
Salt and pepper, to taste
Garnish with Cheddar and sour cream, if desired.

Place oil in a large, heavy pot over medium heat. Brown the sirloin in batches. Remove to a bowl with a slotted spoon. Add ground beef, chorizo and onions to the pot and brown. Make sure to break up the meat. Return sirloin to the pot. Stir in remaining ingredients, except for garnishes. Bring to a boil, reduce heat, simmer for 2 hours. Stir occasionally, breaking up tomatoes. Before serving, discard cinnamon stick, bay leaves and jalapenos. Garnish, if desired.

White Chocolate Cherry Shortbread

Carolina loved these cookies last Christmas!

Prep: 40 min.
Bake: 10 min. per batch

Ingredients

* 1/2 cup maraschino cherries, drained and finely chopped
* 2-1/2 cups all-purpose flour
* 1/2 cup sugar
* 1 cup cold butter
* 12 ounces white chocolate baking squares with cocoa butter, finely chopped
* 1/2 teaspoon almond extract
* 2 drops red food coloring (optional)
* 2 teaspoons shortening
* White nonpareils and/or red edible glitter (optional)

Directions

1. Preheat oven to 325 degrees F. Spread cherries on paper towels to drain well.

2. In a large bowl, combine flour and sugar. Using a pastry blender, cut in the butter until mixture resembles fine crumbs. Stir in drained cherries and 4 ounces (2/3 cup) of the chopped chocolate. Stir in almond extract and, if desired, food coloring. Knead mixture until it forms a smooth ball.

3. Shape dough into 3/4-inch balls. Place balls 2 inches apart on an ungreased cookie sheet. Using the bottom of a drinking glass dipped in sugar, flatten balls to 1-1/2-inch rounds.

4. Bake in preheated oven for 10 to 12 minutes or until centers are set. Cool for 1 minute on cookie sheet. Transfer cookies to a wire rack and let cool.

5. In a small saucepan, combine remaining 8 ounces white chocolate and the shortening. Cook and stir over low heat until melted. Dip half of each cookie into chocolate, allowing excess to drip off. If desired, roll dipped edge in nonpareils and/or edible glitter. Place cookies on waxed paper until chocolate is set. Makes about 60.

6. To Store: Layer 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.

Mock Chilies Rellenos for crock pot

2 tsp butter
2 4 oz. cans chopped canned green chilies
½ lb cheddar cheese, grated
½ lb Monterey Jack cheese, grated
4 eggs, separated
3 Tbsp flour
¾ cup milk

Grease bottom and sides of crockpot. Place half of chile peppers in bottom of crockpot. Layer in order: cheddar, chilies, Jack. Beat egg whites till stiff. Fold in slightly beaten yolks, flour and milk. Pour into crockpot. Cover and cook on HI 2-3 hours.

Southwestern Lentil Soup

This is one of my favorite lentil soup recipes.


1 lb bag lentils
1 lb ground beef or turkey
1 medium onion, diced
3 carrots, peeled and diced
28 ounce can diced tomatoes with juice
4 ounce can diced green chilies
8 ounce can tomato sauce
6 ½ cups water
1/2 teaspoon ground black pepper
1 ½ teaspoons Southwest seasoning (Penzey's)

Wash lentils, drain and set aside. Brown the ground beef, the onions, and carrots in a soup pot. Mix in the lentils, tomatoes, green chilies, tomato sauce, water, pepper, and Southwest seasoning. Bring to boil, reduce heat, cover and simmer for one hour, stirring occasionally to prevent the lentils from sticking.

Prep time: 15 minutes
Cooking time: 1 hour 15 minutes

Goulash a la Carolina

This recipe is really good. I watched Carolina make it once, which is why I asked for the recipe. It would be good served over mashed potatoes or noodles.

2 tbsp oil
2 lg onions, sliced thin
4 tsp paprika
1/2 tsp salt
1 clove garlic, minced
2 lb stew beef
2 cups canned tomatoes with juice
1/4 cup sour cream

Heat oil in dutch oven and saute onions till golden, about 10 min. Stir in paprika, salt, and garlic, then transfer to a plate. Heat a little more oil then brown the beef. Return onions to the pot with the meat, add the tomatoes and a little water if necessary and simmer gently for 2 hrs or until meat is tender. Don't let it burn like I did.

At the end stir in the sour cream.

Shrimp Fra Diavolo

Shrimp Fra Diavolo

1 pound large shrimp, peeled, deveined
1 teaspoon salt, plus additional as needed
1 teaspoon dried crushed red pepper flakes
3 tablespoons olive oil, plus 1 to 2 tablespoons
1 medium onion, sliced
1 (14 1/2-ounce) can diced tomatoes
1 cup dry white wine
3 garlic cloves, chopped
1/4 teaspoon dried oregano leaves
3 tablespoon chopped fresh Italian parsley leaves
3 tablespoon chopped fresh basil leaves

Toss the shrimp in a medium bowl with 1 teaspoon of salt and red pepper flakes. Heat the 3 tablespoons oil in a heavy large skillet over medium-high heat. Add the shrimp and saute for about a minute, toss, and continue cooking until just cooked through, about 1 to 2 minutes. Transfer the shrimp to a large plate; set aside. Add the onion to the same skillet, adding a little more olive oil to the pan, if necessary, and saute until soft, about 5 minutes. Add the tomatoes with their juices, wine, garlic, and oregano. Simmer until the sauce thickens slightly, about 10 minutes. Return the shrimp to the tomato mixture; toss to coat, and cook for about a minute or so. Stir in the parsley and basil. Season with more salt, to taste, and serve.