Chicken Mexicana

Ingredients

• 4 Chicken (skinless/boneless) Breast cut into 1" cubes
• 3-4 sliced jalapenos
  
• 1 - 7oz can Embasa Salsa Mexicana
• 1 - 7oz can diced Green Chiles
• 2 teaspoons Mrs Dash Extra Spicy
• 1 teaspoon Mrs Dash Garlic and Herb
• 1 Tablespoon chili powder
• 4 cloves garlic diced
• 1/2 bunch Green Onions (use both green and white parts)
• salt and pepper to taste
• olive oil for frying

Directions

Heat olive oil in large frying pan on high and add chicken. Turn so that chicken does not stick to pan. Reduce to medium high and cook the chicken until almost done.  Add garlic, jalapeños, green onions, green chiles, salsa, and all seasonings, cover and cook 1 minute on high heat. Reduce heat to medium-low and cover. Stir chicken regularly. Cook for about 20 minutes. Remove cover and cook for about 5 minutes on medium-high. Wasn't that easy??

Server with yellow rice.

Polish Dinner

The Meat

• Rump (shoulder) Roast 4-5 pounds or Chuck Roast
  
• 1/4 cup flour
• 1 teaspoon salt
• 1-1/2 teaspoon pepper
• 1 large yellow onion - diced
  
• 2 cups water
• cider vinegar
• 1 Teaspoon Mrs Dash Herb and Garlic
  

Mix flour, salt and pepper in a large plastic bag
If using a Shoulder Roast, cut meat into 1 to 1-1/2 think slices, otherwise remove excess thick fat or stringy white connective tissue, but leave some fat on the meat.
Rinse each piece of meat with cider vinegar and place into the flour mixture in the bag. Tumble around until the meat is coated. Remove it and place it into a large pot. Do the same with all of the meat. Cover the top of the meat with the diced onions, spices and slowly add the water to cover the meat. Bring to a boil, then cover and simmer 1 hour. Turn meat over and simmer another 1/2 hour until meat is tender.

The Gravy

• 1/4 cup flour
• Kitchen Bouquet or other gravy darkening flavoring

Dissolve the flour in warm water and add it slowly to thicken the gravy while stirring constantly. Add the Kitchen Bouquet for darken the gravy to your preference. Optionally add a few sprinkles of Smoke Flavoring. Season to taste.

The Cabbage

• 1 large head of cabbage shredded
  
• 1 large onion diced
• 1/2 teaspoon salt
• 1 Tablespoon pepper
• 1 stick of butter
• 1-1/2 cups of warm water
• 4 Tablespoons Sour Cream
• 3-4 Tablespoons Cider Vinegar

Place cabbage in pot and the the onions and spices on top of the cabbage. Add the warm water. Bring to a boil. Simmer 30 minutes. Add the Sour Cream and Vinegar and mix. Cover and continue to simmer on very low heat until ready to serve.

3 Minute Chocolate Cake

1 Coffee Mug
4 tablespoons flour(that's plain flour, not self-rising)
4 tablespoons sugar
2 tablespoons baking cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips (optional)
Small splash of vanilla

Add dry ingredients to mug, and mix well . Add the egg and mix thoroughly.
Pour in the milk and oil and mix well.
Add the chocolate chips and vanilla, and mix again.
Put your mug in the microwave and cook for 3 minutes on high.

The cake will rise over the top of the mug, but don't be alarmed!
Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to share! yea- right!)

And why is this the most dangerous cake recipe in the world? Because now we are all less than 5 minutes away from chocolate cake at any time of the day or night!

From Valerie

Turkey Gravy

• Pan juices - scrape pan to get stuck on pieces loose
  
• 2 cups chicken broth
• 4 Tablespoons butter
• 4 Tablespoons flour
• Dash of Liquid Smoke
• 1/4 teaspoon Mrs Dash Garlic and Herb seasoning
  

Heat the pan juices in the roasting pan. Skim off fat and remove any large leftover pieces. Pour juice into measuring cup and add chicken broth to make 2 cups.

Melt butter in saucepan. Whisk in flour and whisk until it browns slightly (2-3 minutes). Whisking constantly, pour in the broth until the gravy thickens. Season with Mrs. Dash, Liquid Smoke, salt and pepper (if needed).

Broccoli Salad

• 1 teaspoon salt
• 5-6 cups fresh broccoli florets (about 1 pound of florets)
• 1/2 cup toasted slivered almonds
• 1/2 cup cooked, crumbled bacon
• 1/4 cup of red onion, chopped
• 1 cup of frozen peas, thawed (or fresh peas if you can get them)
• 1 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1/4 cup honey

Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the broccoli florets. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1 minute will turn the broccoli bright green, and leave it still pretty crunchy. 2 minutes will cook the broccoli through, but still firm. Set your timer and do not cook for more than 2 minutes, or the broccoli will get mushy. Drain the broccoli and immediately put into a bowl of ice water to stop the cooking. Let cool and drain.

Combine broccoli florets, almonds, crumbled bacon, chopped onion, and peas in a large serving bowl. In a separate bowl, whisk together mayonnaise, cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill thoroughly before serving.

Serves 4 to 6

Marinated Greek Salad

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup sliced fresh mushrooms
• 1 cup pitted Kalamata olives
• 1/2 cup green olives
• 1 pint grape tomatoes
• 1 cup Italian or Greek salad dressing
• 1 cup crumbled feta cheese (to ruin it)
  

In large glass bowl, combine all ingredients, cover and refrigerate 4-6 hours to blend flavors. Makes 8 serving

Scalloped Potatos

• 4 cups sliced raw potatoes
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons flour
• 2 tablespoons finely chopped onion
• 8 ounces shredded sharp Cheddar cheese
• 2 tablespoons butter
• 2 cups milk

Place half the potatoes in a greased baking dish. Sprinkle with half the salt, pepper, flour, onion, and cheese. Dot with bits of butter. Repeat layer then add milk to cover potatoes. Cover with foil or lid and bake at 350° for 30 to 40 minutes, or until tender. Take the lid off near the end of cooking to brown, or put under broiler for a few minutes.
Serves 4 to 6.

Spring Rolls Dipping Sauce

• 1 cup sugar
• 1/2 cup water
• 1/2 cup distilled white vinegar
• 1 Tablespoon minced garlic
• 1/2 teaspoon salt
• 2 teaspoons chili paste with garlic

Combine 5 ingredients in heavy small saucepan. Bring to a boil, stirring until sugar dissolves. Reduce heat and reduce until syrupy, about 20 minutes. Remove from heat and add chili paste. Allow to cool. Can be made up to 3 days before needed.

Green Goblin

• 16 ounces Citrus Vodka
• 8 ounces Midori Melon liqueur
• 32 ounces white Cranberry juice
• Maraschino cherries for garnish
• Ice
• dry ice (optional)

Combine vodka, liqueur and juice into a glass pitcher, fill with ice and stir. Drop small chunk of dry ice into pitcher for the foggy effect.

Garnish with cherries.

Blood Orange Martini

• 2 ounces Citrus Vodka
• 1 ounce Clear Orange liqueur (Cointreau)
• 2 ounces fresh squeezed Blood Orange juice
  
• 1 ounce cranberry juice
• Blood Oranges for garnish
• ice

Combine everything into a shaker with the ice and shake until your hand freezes to the outside of the shaker (Note: metal shaker required). Strain into martini glasses and garnish with blood orange slices.

Must exclaim, "Brooohhhh Ha Ha Ha HA ha ha" before the first sip. This is better done with a group of people all doing it together. The louder the better.

Witches Brew

Just in time for Halloween.

• Brut Champagne
  
• 1 ounce Vodka
• 1 ounce Black Raspberry liqueur (Chambord)
• Blackberries for garnish

Fill double Old Fashion glass with ice and add vodka and raspberry liqueur. Swish around in the glass for 10 seconds. Top off with the Champagne and stir. Stir counterclockwise with every 7th stir in the clockwise direction. This is important for your potion to work properly. Garnish and drink.

Valerie's CROCK-POT BRATS & KRAUT

• 2 packages any brand of bratwurst - (Johnsonville is good)
• 1 Jar of Libby's shredded sauerkraut (or Claussen)
• 1 cup of brown sugar
• 1 cup water (bottled water)

Open packages of bratwurst and rinse brats under cool water (you can buy both packages the same flavor) or buy a couple of different types, to mix up the taste

Place the brats in the bottom of crock-pot, pour/spoon the entire jar of sauerkraut on top and sprinkle the brown sugar on top.

Turn crock-pot on HIGH for about 7 hours.

Serve w/potato salad, mashed potatoes or boiled potatoes

Honey Chipotle Baked Beans

• 1/2 cup minced shallots (about 5 ounces)
• 1 Tablespoon ground cumin
• 2 Tablespoon minced Garlic
• 1/2 cup tomato puree
• 1 Tablespoon olive oil
• 1/2 cup honey
• 1/2 cup cider vinegar
• 2 Tablespoons molasses
• 1/2 Tablespoon Worcestershire sauce
• 1/2 teaspoon salt (option - or to taste)
• 2-3 Chipotle Chiles in Adobo Sauce, chopped
• 2 (28 ounce) cans Baked Beans

Preheat oven to 300 deg F.

Heat a large skillet over medium high heat. Coat pan with cooking spray. Add shallots, saute for 4 minutes. Add tomato paste and garlic. Cook 2 minutes or until thick, stirring constantly. Add honey, and remaining ingredients, except the baked beans. Reduce heat and simmer 10 minutes, stirring occasionally.

Combine beans and shallot mixture in a 2- quart baking disk. Bake at 300 deg F, for 1 hour or until thick and bubbly.

Anejo Mahattan

• 1/4 cup anejo tequila (Like El Tesoro Anejo)
• 1 Tablespoon sweet Vermouth
• 1/2 Tablespoon Licor 43
• 1 dash Angostura bitters
• 1 dash Regan's No. 6 orange bitters

Combine all ingredients in a pint glass. Fill the glass 3/4 full and add ice. Stir swiftly for 30 seconds and strain into cocktail glass. Garnish with something.

Pork Tenderloin with Bourbon Sauce

• 1/4 cup Kentucky Bourbon (or kick it up a notch and use Jack Daniels for a special treat)
  
• 1/4 cup light Soy Sauce
• 1/4 cup packed Brown Sugar
• 4 large cloves garlic, chopped
• 1/4 cup Dijon Mustard
• 1 teaspoon finely minced Ginger
• 2 teaspoons Worcestershire Sauce
• 1/4 cup Olive Oil
• Hot Sauce to taste
• 1/2 capful Mrs Dash Garlic and Herb seasoning
  
• 2 Pork Tenderloins (about 1-1/2 pounds)

In blender, combine bourbon, soy sauce, brown sugar, spices, garlic, mustard, ginger, Worcestershire Sauce, hot sauce and oil. Pulse until smooth. Place tenderloins in a food storage bag and marinade to 4 hours to 24 hours.

Light one side of your grill on high and place the tenderloin on the unlit side. Close cover and cook for 45 minutes. No peeking!

Anzac Cookies

I used to make these cookies when we used to go backpacking. They will sustain you for days!

• 1 cup Whole Wheat flour
• 1 cup unsweetened coconut shredded
• 1 cup brown sugar
• 1 cup rolled oats
• 1/2 cup butter
• 2 Tablespoons water
• 1/2 teaspoon baking soda
• 2 Tablespoons honey
• 1 Tablespoon molasses

Combine flour, coconut, sugar, oats in a large bowl and mix well. In a small saucepan, melt the butter with the water, soda and syrups. Add this to the dry ingredients and mix well with your hands. Shape into cookies and bake on an oiled cookie sheet at 350 deg F for about 20 minutes or until the cookies are nice and brown. Cool on a rack. Place in zip lock bag or vacuum sealed bag to keep fresh.

Bag it Salmon and Shrimp

• 2 lbs peeled and deveined large shrimp
• 1 medium sized side of Salmon
  
• 2 medium Squash, sliced
  
• 1 medium Zucchini, sliced
  
• 1 yellow Onion cut in bit-sized chunks
• large handful green beans, ends trimmed and cut in half
• 5 carrots, cut in bite-sized pieces
• 3 cloves of garlic minced
  
• 1 can beer
• 2 Tablespoons Old Bay seasoning
• 1 capful Mrs. Dash Garlic and Herb
• 1/2 capful Mrs. Dash Extra Spicy
• 1 tablespoon flour
• 1 oven bag

Place the flour in the oven bag and shake until sides of bag are covered.
Pour the beer in a bowl and allow to de-foam. Add all spices to the beer and stir. Let sit while preparing the bag.

Place the Salmon inside the bottom of the bag. Add the vegetables and Shrimp. Pour the beer and spice mixture into bag. Loosely tie off the end of the bag with a tie wrap and mix the contents around until well distributed, without moving the salmon off of the bottom of the bag. Wrap in Aluminum Foil and place on a cookie sheet. Place on grill on low heat for about 20 minutes. Once the beer mixture starts to boil, allow it to cook for an additional 5-7 minutes. Remove from grill and place contents in a large bowl. Break the salmon into pieces. Serve with rice, good friends and plenty of white wine.

Chinese Pepper Steak

1 lb. steak cut into 1/4"x2" slices

l large green pepper, cut into strips

3 tbsp. vegetable or olive oil

3 medium fresh tomatoes, cut into pieces (you could also use canned tomatoes if you wish but I like the taste of fresh better)

1 can beef gravy (I use two packages of brown gravy mix instead)

1 tbsp. soy sauce

Heat oil in skillet. Add meat, peppers and onions.
Brown quickly over med-high heat, turning and stirring constantly.
Lower heat to simmer and add tomatoes, soy sauce and gravy.
Simmer 8-10 min. Serve over rice.

By Linda Coffin

Ed's BEST Ribs!

For BBQ sauce

• 1/4 lbs center-cut Bacon - cut into 1/4 inch pieces – trim off fat
• 1 cup Onions – diced
• 1/2 (or more) head of Garlic – diced fine
  
• 1-1/2 bottle dark beer
• 1/4 cap of Mrs. Dash Southwest Chipotle seasoning
• 1/2 cap Mrs. Dash Garlic and Herb seasoning
• 1/8 cup Mrs Butterworth's maple syrup
• 2 cups very strong coffee
• 1 bottle Bill Johnson's Hot and Spicy BBQ sauce
• 1/4 cup ketchup

For Ribs

• 2 or 3 racks of Baby Back Ribs
• 1/2 cap Mrs. Dash's Garlic and Herb seasoning
• 1 Tablespoon Chile powder
• 1/2 teaspoon garlic powder
• salt and pepper (optional)
  

Cook Ribs in Oven

• Preheat oven to 400 degrees F.
• Put ribs in large shallow pan, meat-side up
• Pour bottle of beer in pan - drink the leftover beer
  
• Sprinkle salt, pepper, Chile powder garlic powder and Mrs Dash seasoning on meat side of ribs
• Cover tightly with foil and cook 1-1/2 hours.

Make BBQ sauce

• In a large frying pan, cook bacon until completely cooked, but not crispy. Do NOT remove bacon or fat from the frying pan.
• Turn up the heat to high and add olive oil if there is not enough bacon fat. Saute onions until translucent. Add garlic. Cook on high heat until garlic is cooked, but not brown (about 2 minutes).
• Add remaining ingredients. Bring to a full boil., stir and lower heat to low. Reduce sauce until thick. Simmer on low for about 20 minutes.
• Pour mixture into a blender and puree until smooth.
  

Grill Ribs

• When ribs are finished in the oven, place them on hot grill meat side down first and cook 4 minutes on each side on high heat then reduce heat to low and cook until ribs are nearly completely cooked (about 10-15 minutes).
• Brush with BBQ sauce mixture on both sides and continue to cook. Brush on BBQ sauce every few minutes and do not let it dry out or burn. Don't over cook.

Cholesterol Reducers

I need to reduce my cholesterol, so here's some site and articles that talk about that subject:

1. Cholesterol Reducing Foods
   
2. Boost HDL
3. Eat More Chiles