Chicken Casserole

Ingredients

• 1/2 can whole corn
• 4 chicken breasts cut into bite-sized pieces
• 1-1/2 cup cooked Rice, cooled
• 1-1/2 cup steamed celery, chopped
• 1 cup steamed onions chopped
• 2 cans Cream of Chicken Soup, warmed up
• 2/3 cup mayonnaise
• 2 Tablespoons butter of margarine
• 1 cup cooked stuffing, slightly dry
• seasoning

Directions

1. Mix all ingredients except butter and stuffing.
2. Put into Casserole
3. Mix stuffing and butter and put on top of mixture
4. Bake in uncovered at 350 F for 45 minutes.

Chicken Yankova

Ingredents

• 1 lb Mushrooms sliced
• 1/2 teaspoon Tarragon
• 1/2 Lemon (juice)
• 1 Tablespoon olive oil
• 1/2 teaspoon Cayenne pepper
• 3 cooked chicken breasts sliced
• 1 load french bred
• 1/2 cup Mozzarella cheese shredded

Directions

• Saute all of the ingredients above and once cooks, remove all of the leftover liquid.
• Canoe out the bottom of the French Bread, but do not throw away the part cut out of the bread. Try to keep cut out part whole.
• Stuff sliced chicken breasts into bread.
• Place 4 tarragon leaves on each breast.
• Pour mushroom mixture over top.
• Sprinkle withe Mozzarella.
• Place cut out bread back on top of it.
• Wrap the bread in foil and heat in oven at 350 F for 10 minutes

Cut bread into serving sized pieces.

Chileno Empanadas

Chileno Empanadas

Ingredients for dough

5 cups of white flour

4 Tablespoons of baking powder

1 teaspoon of salt

1/2 cup of vegetable shortening softened (or lard if you are hard core).

1 cup of milk

1 cup of warm water (use more or less to attain proper elasticity)

Ingredients for the filling

4 onions finely chopped

3-4 cloves garlic finely chopped

1/2 cup of vegetable oil

1 teaspoon of red chili powder

1 teaspoon of cumin powder

1/2 lb of meat (cooked and diced in small cubes 1/4 inch)

1/2 teaspoon Mrs Dash Table Blend (or pepper)

1/2 teaspoon of Oregano

Preparation phase

3 hard boiled eggs chopped into pieces

1/2 cup of black raisins

1 cup of black olives (chopped)

1 raw egg - beaten severely

Preparing the dough:

In a large bowl blend flour, baking powder and salt. Add shortening (should be warm and soft). Add milk, then knead dough until ingredients are well blended. Let the dough sit for 20 minutes covered in warm area.

Preparing the filling:
While dough is sitting in the above step, saute the onion in vegetable oil over medium heat until translucent. Add seasoning, oregano, cumin and chili powder, garlic and continue mixing over heat until meat is cooked and brown in color. Remove from heat and let filling mixture cool down.

Roll out the dough:
Cover your work surface with a little bit of flour and begin slowly kneading and stretching the dough with a dough roller (you can use an empty wine or Pisco bottle if you don’t have roller). Stretch the dough out in circular pattern until it's roughly about 1/4 inch thick and cut the dough into round pieces about 8 inches in diameter.

Stuffing them:
Add a single Tablespoon of filling in the middle of a cut piece of dough. Add a couple of pieces of chopped hard boiled egg, chopped olives and a couple of raisins onto the filling. Do not over stuff it.

Wet one of your fingers (you can choose which finger) in a cup of warm water and lightly moisten the edge of the dough. Now close the empanada up by bringing one side over to cover the filling. Press firmly, but not too hard to seal the edges. Fold them into rectangles or half-moons.

With a fork, lightly prick the empanadas two or three times, just enough to pierce the dough, which will prevent them from exploding in the oven. Using your finger (again with the fingers - use the same one of switch to another to be creative) take a little dab of the beaten egg and lightly cover the top side of the empanada.

Pre-heat the oven to 375 degrees. Place empanadas on a lightly greased baking sheet. Separate them by about an inch. Bake at 375 degree for approximately 35-45 minutes until they are a golden-brown color.


Serve with Pisco Sours and lots of friends.

Green Chile Chicken

This was one of those dishes that I kept adding ingredients to and it came out fantastic.

Ingredients

• 1 ea 2 lbs bag of Chicken Tenders
• 30 oz can of Green Chile salsa
• 5-6 cloves garlic sliced and diced
• 1 large Onion diced
• 1 teaspoon ground cumin
• 1 ea 4 oz can diced Green Chiles including juice from can
• 1 ea 4 oz can sliced jalapenos including juice from can
• 1 Tablespoon Chile powder
• 1/2 teaspoon Mrs Dash Table Blend seasoning
• 1/2 teaspoon Mrs Dash Garlic and Herb seasoning
• 1 ea 14 oz can diced tomatoes drained
• olive oil

Directions

1. Brown chicken in olive oil and season with of the Mrs Dash Table Blend and Garlic and Herb seasoning.
2. Add Salsa, canned Chiles and Tomatoes into crock pot on High.
3. When chicken is thoroughly cooked, add Chile powder and cumin and stir and cook one additional minute.
4. Spoon cooked chicken into Crock Pot, leaving behind any drippings in the pan.
5. Add onions to pan and cook over medium heat until translucent. Add olive oil as necessary. Add garlic and cook 2 minutes.
6. Spoon onion mixture and all drippings into Crock Pot. Stir to mix.
7. Simmer 1 hour on High and reduce to Low for another 2 hours or simmer on Low 4-6 hours. Mix occasionally.

Mix in 1/2 teaspoon Sour Cream when serving (optional). Serve in bowls with tortillas on the side.

Jerk Pork Chops

• 1-2 habanero pepper, seeded and chopped
• 1-2 jalapeno peppers chopped
• 1 small onion, coarsely chopped
• 1 scallion, chopped
• 4-5 garlic clove, thinly sliced
• 1 teaspoon ground allspice
• 3/4 teaspoon dried thyme
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• 1/2 teaspoon Salt
• 1/8 teaspoon Mrs Dash Table Blend
• 1/4 to 1/2 teaspoon Garlic Powder
• 1 tablespoon vegetable oil, plus more for brushing
• 1 cup store-bought Kansas City–style barbecue sauce
• 4 pork rib chops (12 ounces each)
• 1/2 cup hickory, pecan or oak chips

1. In a mini food processor, combine the habanero, onion, scallion, garlic, allspice, thyme, ginger, nutmeg and cinnamon. Add salt, Garlic powder and Mrs Dash Table Blend. Process until finely chopped. Add the 1 tablespoon of oil and process to a smooth paste.
2. In a small bowl, whisk 1 tablespoon of the paste with the barbecue sauce. Spread the remaining paste all over the chops and let stand at room temperature for 30 minutes.
3. Light a gas grill. Wrap the wood chips in heavy-duty foil, pierce the packet all over with a skewer and add to the grill. Cover and let the chips begin to smoke, about 5 minutes.
4. Lightly brush the chops with oil and season with salt. Grill the chops, covered, over moderately high heat, turning and shifting the chops occasionally, until they are lightly charred and a meat thermometer inserted nearest the bone registers 140°, 18 to 20 minutes. Transfer the chops to a platter and serve with the spiced barbecue sauce on the side.

Garlic-Herb Crusted Boneless Pork Sirloin Roast

 

 

Ingredients:

• 2-1/2 to 3-pound boneless pork sirloin roast
• For the rub:
• 3 tablespoons extra virgin olive oil
• 1 tablespoon fresh garlic, finely chopped
• 1-1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1-1/2 teaspoons fresh sage, chopped
• 1-1/2 teaspoons fresh rosemary, chopped
• 2 teaspoons fresh thyme, chopped
• 1 to 2 teaspoons finely grated orange zest

Directions:
 
Boneless Pork Sirloin Roast Preparation:
Bring the roast to room temperature by removing it from the refrigerator 30 minutes before cooking.

Make the rub by combining the olive oil, garlic, salt, pepper, sage, rosemary, thyme and orange zest in a small bowl.

Preheat the oven to 350°F.

Using your hands, coat the roast completely with the prepared rub. Place on a rack in a roasting pan and pour 1/2-inch of water into the bottom of the pan.

Roast the pork until a thermometer inserted into the center of the roast registers 145°F, 55 to 75 minutes.

Remove from the oven, tent loosely with foil and allow the roast to rest for 15 minutes before carving.

Slice and serve on a platter garnished with sprigs of fresh herbs.

Makes 6 servings

Cuban Pork Adobo Salad

Ingredients

4 New York (top loin) pork chops, 3/4-inch thick
2/3 cup lime juice, *
3 cloves garlic, minced
1 teaspoon ground cumin
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper
4 1/2-inch thick slices fresh pineapple, cored
5 ounces arugula, watercress, or assorted baby greens
1 14 1/2-oz can black beans, drained and rinsed
1/2 small red onion, cut into thin slivers
3 tablespoons olive oil, (plus oil for the grill grate)
1 teaspoon honey

Cooking Directions

For the dressing-marinade mixture, in a small bowl whisk together lime juice, garlic, cumin, salt, and pepper. Reserve 1/4 cup of the mixture for the dressing in the refrigerator. For the marinade, transfer remaining mixture to a self-sealing plastic bag. Add chops; seal bag and refrigerate for 2 to 4 hours.

Prepare a medium-hot fire with charcoal or preheat gas to medium high. Lightly oil grill grate.

Remove chops from marinade (do not pat dry), discarding marinade from the bag. Grill chops and pineapple directly over heat, turning once, until internal temperature of pork on a thermometer reads between 145 degrees F. (medium rare) and 160 degrees F. (medium), followed by a 3-minute rest , about 8 to 11 minutes.

Plate greens on 4 dinner dishes. Divide pineapple,black beans, and onion onto plates. Top with pork chops. For the dressing, whisk the 3 tablespoons of oil and honey into the reserved dressing mixture; drizzle atop salads.

Serves 4

*Cuban cooking often calls for sour orange juice, which is less sweet and more acidic than common orange juice. If you can find sour oranges, such as Seville or Bergamont, substitute this juice for the lime juice. You can also use half lime juice and half orange juice.

Serving Suggestions

For a super-quick side, warm flour tortillas on the grill or griddle pan just until heated through and cut into wedges. Serve tortilla wedges with whipped honey-butter.

Nutrition Information

Calories: 490 calories
Protein: 48 grams
Fat: 18 grams
Sodium: 860 milligrams
Cholesterol: 120 milligrams
Saturated Fat: 4 grams
Carbohydrates: 33 grams
Fiber: 6 grams

Skinny Chunky Monkey Cookies

(Makes 30 cookies)
Ingredients:
3 ripe bananas
2 cups old-fashioned oats
1/4 cup creamy peanut butter
1/4 cup unsweetened cocoa powder
1/3 cup unsweetened applesauce
1 tsp. vanilla extract

Directions:
Preheat oven to 350°F. Mash bananas in a large bowl, then stir in remaining ingredients. Let batter stand for approximately 20 minutes, then drop by teaspoonfuls onto ungreased cookie sheet. Bake 10-12 minutes.

Freezing Directions:
Cool completely, then place cookies in a freezer bag. Seal, label, and freeze.

Nutritional Information (per cookie):
47 calories; 7.5 g carbs; 1.6 g fat; 1.5 g protein; 1.3 g fiber; 1

From Trish Werzyn's Facebook Page.

Pork Pancit

Ingredients

1-(8 ounce) package thin rice noodles
1 lbs ground pork (or you can replace the pork with bite sized chicken or shrimp)
1/4 cup soy sauce
1/2 small head cabbage, shredded
2-4 carrots, shredded or thinly chopped
2 celery stalks, thinly cut
1 bunch green onions, chopped into 1 inch pieces
1/4 teaspoon Garlic powder
2 jalapenos diced

Directions 

1. Break rice noodles into 4" lengths. Place them in a large bowl, and cover with warm water. When soft drain, and set aside.
2. In a skillet over medium heat, brown the pork (chicken) until no pink shows, then add shrimp. Cook until shrimp are cooked through. Season with 1/4 cup soy sauce and garlic powder. 
3. Remove from skillet and set aside. 
4. Saute the cabbage and carrots until tender. Stir in the rice noodles, green onions and remaining soy sauce. Cook for 4 to 5 minutes, stirring to mix well, then stir in the pork (chicken and shrimp) and jalapenos, and cook for 3 more minutes, or until shrimp are cooked.

Taco Ring

Ingredients

• 2 crescent roll tubes
• 1 lb ground beef (or ground turkey)
• 1 packet of taco seasoning
• 1-1/2 cups grated cheddar cheese
• Garnish for toppings

Directions

• Lay out the two tubes of crescent pastry, thick sides in. Use some of the left over crescent rolls to to make the center a bit thicker.
• Brown beef and add taco seasoning.
• Lay beef in a circle inside of the laid out crescent rolls
• Add cheese to the top
• Pull over crescent rolls and tuck in under meat and cheese.
• Add cheese, lettuce, tomato, black olives, sour cream, jalapenos, salsa, etc...

Lettuce Wraps

Ingredients

• 3/4 pound ground pork
• 1 red bell pepper, finely diced
• 4-6 garlic cloves, minced
• 1 Tablespoon minced peeled ginger
• 1 Tablespoon Thai chile sauce
• 1 Tablespoon Asian fish sauce
• 1 teaspoon Asian sesame oil
• 1 Tablespoon plus 1 teaspoon grapeseed oil
• One 8-ounce can whole water chestnuts, drained and diced
• 2-4 scallions, thinly sliced
• 2 Tablespoons oyster sauce
• 2 Tablespoons chopped cilantro
• 24 lettuce leaves

Directions

1. In a medium bowl, combine the ground pork with the bell pepper, garlic, ginger, chile sauce, fish sauce, sesame oil and 1 tablespoon of the grapeseed oil.
2. In a large skillet or wok, heat the remaining 1 teaspoon of grapeseed oil until shimmering. Add the pork mixture and stir-fry over high heat, breaking it up, until it is cooked through and starting to brown, about 8 minutes. Stir in the water chestnuts, scallions, oyster sauce and cilantro and remove from the heat.
3. Spoon the pork into bowls. Stack the lettuce leaves on plates. To eat, spoon the pork onto the lettuce leaves, roll up and eat. 

adapted from Food & Wine 

Italian Seafood Stew

Ingredients

• 1/2 cup extra-virgin olive oil, plus more for drizzling
• 1 fennel bulb, cored and finely chopped
• 2 celery ribs, finely chopped
• 1 white onion, finely chopped
• 1 tablespoon dried oregano
• 1/2 teaspoon Mrs Dash Extra Spicy
• 1-1/2 pounds cleaned squid—bodies cut into 1/2-inch rings, tentacles halved
• 2 cups dry white wine
• One 28-ounce can tomato puree
• 2 lemons—zest of one peeled in strips with a vegetable peeler, zest of the other finely grated
• Salt and freshly ground black pepper
• 4-6 garlic cloves, diced
• 2 cups water
• 1 cup bottled clam broth
• 12 ounces mussels, scrubbed
• 12 ounces littleneck clams, scrubbed
• 12 ounces shelled and deveined large shrimp
• 12 ounces skinless fish fillet, cut into 2-by-1-inch pieces
• 2 tablespoons finely chopped flat-leaf parsley

Directions

1. In a very large, casserole or Dutch oven, heat the 1/2 cup of olive oil. Add the fennel, celery, onion, oregano and Mrs Dash Extra Spicy and cook over moderate heat, stirring frequently, until the vegetables are softened, about 15 minutes. Add the squid and garlic and cook over moderately low heat for 15 minutes, stirring occasionally.
2. Stir in the wine and bring to a boil over moderately high heat. Cook until evaporated, about 20 minutes. Stir in the tomato puree and strips of lemon zest. Season with salt and pepper and cook over very low heat, stirring occasionally, until very thick, about 40 minutes.
3. Add the water and clam broth and bring to a boil. Remove and discard the lemon zest. Season the broth with salt and pepper. Add the mussels, clams and shrimp, cover and cook until most of the shells have opened, about 5 minutes. Add the fish and cook until opaque, about 2 minutes longer.
4. In a small bowl, combine the parsley with the grated lemon zest. Spoon the stew into deep bowls and sprinkle with the gremolata. Drizzle with olive oil and serve.
5. Make Ahead The recipe can be prepared through Step 2 and refrigerated overnight. Reheat before proceeding.
6. Serve With Garlic toast.

modified from Food & Wine

Peanut Butter Noodles

Ingredients

•     1/2 cup chicken broth
•     1 1/2 tablespoons minced fresh ginger root
•     4 tablespoons soy sauce
•     3 tablespoons peanut butter
•     1 1/2 tablespoons honey
•     2 teaspoons hot chile paste (optional)
•     3 cloves garlic, minced
•     8 ounces Udon noodles
•     1/4 cup chopped green onions
•     1/4 cup chopped peanuts

Directions

1. Bring a large pot of water to a boil. Add noodles and cook until tender according to package directions. Drain.
2. Meanwhile, combine chicken broth, ginger, soy sauce, peanut butter, honey, chili paste, and garlic in a small saucepan. Cook over medium heat until peanut butter melts and is heated through. Add noodles, and toss to coat. Garnish with green onions and peanuts.

Basil-Chicken Thai Noodles

Ingredients

• 1 (8 ounce) package linguine-style stir-fry rice noodles (rice stick noodles), about 8 inches long
• 1 (18 ounce) can Progresso™ Recipe Starters™ creamy Parmesan basil cooking sauce
• 1/3 cup creamy peanut butter
• 1 tablespoon fresh lime juice
• 2 tablespoon soy sauce
• 1 (14 ounce) package uncooked chicken breast pieces for stir-fry
• 2 tablespoons chopped dry roasted peanuts

Garnishes, if Desired:

• Cilantro leaves (optional)
• Lime wedges (optional)

Directions

1. In saucepan, heat 4 cups water to boiling. Remove from heat; add noodles (push noodles into water with back of spoon to cover completely with water if necessary). Soak noodles 3 to 5 minutes or until noodles are soft but firm. Drain noodles; rinse with cold water. Set aside.
2. In medium bowl, beat cooking sauce, peanut butter, lime juice and soy sauce with whisk until smooth; set aside.
3. Spray 10-inch skillet with cooking spray; heat over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
4. Add sauce mixture; heat to boiling, stirring frequently. Stir in noodles until thoroughly mixed. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until heated through and noodles are tender. Sprinkle with peanuts and cilantro. Serve with lime wedges. Serve immediately.

Pad Thai

Ingredients

• 1/2 cup rice wine vinegar
• 1/4 cup white sugar
• 1/4 cup oyster sauce
• 1 (12 ounce) package dried rice noodles
• cold water, as needed
• 1/2 cup peanut oil
• 4 eggs
• 4-6 cloves minced garlic
• 12 ounces chicken breast, cut into 1/2-inch strips
• 1/2 teaspoon Mrs Dashes Garlic and Herb
• 1 1/2 cups dry-roasted, unsalted peanuts
• 1 Tablespoon chili powder, or more to taste
• 1 Tablespoon Hot Chile oil
• 1/2 cup chopped fresh chives
• 2 cups fresh bean sprouts
• 1 lime, cut into wedges for garnish

Directions

1. Whisk together rice wine vinegar, sugar, and oyster sauce, in a saucepan over medium heat until sugar dissolves, about 5 minutes; remove from heat and set aside.
2. Place rice noodles in a large bowl and pour enough cold water to cover noodles. Allow to soften, about 10 minutes. Drain.
3. Heat peanut oil in a wok or large skillet over medium heat. Cook and stir eggs and garlic in hot oil until eggs are softly cooked, 2 to 3 minutes.
4. Add Hot Chile Oil. Stir chicken and noodles into eggs and cook until chicken is no longer pink in the center and juices run clear.
5. Pour rice wine vinegar sauce and season with Mrs Dashes Garlic and Herb seasoning into the noodle mixture. Saute for 2 minutes.
6. Stir peanuts and chili powder into noodle mixture; cover and cook until peanuts soften slightly, about 5 minutes. Add more sugar or chili powder, if desired.
7. Remove from heat and toss chives with noodle mixture. Top with bean sprouts and garnish with lime wedges.

Ten pounds of Hot Chicken Wings

• 10 pounds chicken wings, split
• 1/4 cup coriander seeds, crushed
• 1 teaspoon cumin seeds, crushed
• 1 teaspoon cinnamon
• 2 tablespoons kosher salt
• 1/4 cup extra-virgin olive oil
• 3/4 cup Sriracha chile sauce (or Thai Chile paste)
• 1-1/2 sticks (12 tablespoons) unsalted butter, melted
• 1/2 cup chopped cilantro
• Finely grated zest and juice of 3 limes
• 3 quarts vegetable oil, for frying 

1. In a very large bowl, toss the wings with the coriander and cumin seeds, cinnamon, kosher salt and olive oil. Cover and refrigerate for at least 4 hours or overnight.
2. Preheat the oven to 375°. Spread the wings on 3 large rimmed baking sheets and roast for about 30 minutes, until firm but not cooked through. (At this point, if you don't want to fry the wings, you can roast them for 1 hour longer, until crispy and golden.) Wash out the bowl. Add the Sriracha, butter, cilantro, lime zest and juice.
3. In a deep fryer or a very large saucepan, heat the vegetable oil to 375°.
4. Fry the wings in 4 or 5 batches until golden and crisp, about 5 minutes per batch; drain, shaking off the excess oil. As each batch is finished, add the wings to the sauce and toss well. Transfer the wings to a platter, leaving the sauce in the bowl for the remaining batches. Serve hot. 

Adapted from: http://www.foodandwine.com/recipes/spicy-sriracha-chicken-wings

Salmon with Dill and Caper Sauce

• Olive oil for cooking salmon
• Mrs Dash's Table Blend
• 4 (6 oz) pieces of skinless salmon
• 1/2 cup low fat Greek yogurt
• 2 Tablespoons fresh Lemon juice
• 2 Tablespoons fresh dill (or 1 Tablespoon dried)
• 1 Tablespoon chopped capers
• salt (very optional) and pepper to taste.

1. Make sauce at least an hour before beginning cooking the salmon so the flavors blend. Whisk yogurt, lemon juice, dill and capers. Cover and put in the refrigerator.
2.  Sprinkle Mrs Dash's Table Blend seasoning on salmon and sprinkle with salt and pepper.
3. Heat olive oil in pan over medium heat and cook salmon on each side for 5 minutes. I always put the salmon in the microwave for 30 seconds after ward to to cook it inside a little more.
4. Top salmon with a dollop of sauce and garish with fresh dill.