Old Ebbitt Salad (Autumn Salad)

Old Ebbitt Salad
Sean and I tried this salad at a restaurant in Washington DC called Old Ebbitt. I have seen others call it an Autumn salad, as well. Whatever it's called, we like it!

Ingredients:

Spring mix (or arugula and green leaf lettuce)
Asian pears
Honeycrisp apples
Candied walnuts
Sharp white cheddar
Green onions
White balsamic vinaigrette (recipe below)

Optional toppings to make it heartier:
Bacon
Seasoned and browned ground beef

White Balsamic Vinaigrette:
1/2 cup light flavored olive oil
1/4 cup white balsamic vinegar
1/4 cup white sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper

Firecracker Meatballs with Roasted Green Beans

 

Firecracker Meatballs with Roasted Green Beans
(From Hello Fresh)

Prep: 10 mins
Cook: 40 mins
Serves: 4

Ingredients:
4 Green Onions (divided)
1 Thumb Ginger
4 Tbsp Mayonnaise
4 Tbsp Sour Cream
4 tsp Honey
4 Tbsp Soy Sauce (divided)
2 tsp Sriracha
Rice
20 oz Ground Beef
1/2 Cup Panko Breadcrumbs
12 oz Green Beans
Sesame seeds for garnish

Instructions:
1. Preheat oven to 425 and adjust racks to middle and top positions
2. Trim and thinly slice green onions; separate whites from greens
3. Peel and mince ginger
4. In a medium bowl, combine mayonnaise, sour cream, honey, 4 tsp soy sauce, and sriracha to taste
5. Cook rice
6. While rice cooks, in a second bowl, combine beef, panko, green onion whites, ginger, remaining soy sauce, 1 tsp salt, and black pepper to taste.
7. Form the beef mixture into ~24 - 1 1/2 inch meatballs
8. Place meatballs on a lightly oiled baking sheet and place on middle rack
9. Toss green beans on empty side with a drizzle of oil, salt, and pepper and roast on top rack. Cook for about 14-16 minutes, until done.

Serve rice in a bowl with meatballs and green beans on top. Drizzle with sriracha sauce and garnish with green onions and sesame seeds.

Teriyaki Chicken and Noodle Bowl

4 chicken thighs, boneless and skinless (can use breasts)
2 T olive oil
salt and pepper
3 large carrots, sliced thinly
1 red pepper, sliced
8 mushrooms, sliced
1/2 red onion, sliced
1 16 oz. package angel hair pasta....cook as directed
*Can add other vegetables like broccoli and yellow squash or zucchini squash

Teriyaki Sauce

1 1/2 cups cold water
3/4 cup brown sugar
1/2 cup soy sauce
1 tsp. garlic powder or fresh garlic
3 Tbsp. corn starch
1 tsp. sesame oil

To make sauce place cold water, soy sauce, garlic, and sesame oil in a saucepan.  Combine cornstarch with brown sugar and stir into liquids. Stir together and heat. Bring to a boil, stirring constantly until thickens.

Pour olive oil in frying pan and cook chicken. Remove chicken from pan and cook vegetables. Add more oil if needed. Cook until tender. Place chicken back in pan with vegetables and add sauce. Serve over angel hair pasta...or rice .

Chicken Enchilada Stuffed Spaghetti Squash

1 small spaghetti squash, about 4 cups cooked
4 oz. chicken breast, cooked and shredded
4 oz. canned green chiles, chopped
2 -3 oz. cream cheese (low fat)
1/4 cup black beans 
1/2 cup enchilada sauce, red or green
1/4 cup shredded mozzarella cheese
green onions to garnish

Heat oven to 425 degrees. Cut spaghetti squash in half lengthwise. Place the spaghetti squash face down on a baking sheet lined with parchment paper. Bake for 45 minutes or until tender.

Combine shredded chicken, green chiles, cream cheese and black beans.When squash is finished cooking, use fork to loosen squash from the  "skin"...giving it the spaghetti appearance. Place half of the chicken mixture in each one. Top with 1/2 of the enchilada sauce and half of the shredded cheese.

Turn oven to 350 degrees. Return stuffed spaghetti squash back to oven and bake another 10 minutes until cheese is melted and chicken mixture is heated through. Top with green onions, salt and pepper to taste.
Clean and simple.

Chicken Alfredo

1/2 cup butter
2 tsp. garlic powder (or fresh garlic)
6 oz. grated Parmesan Cheese
1 8  oz.package cream cheese
2 cups milk
1/8 tsp black pepper

Chicken breasts

Cook and season chicken...cut into bit sized pieces. (Marinate chicken in Kim's marinade and grill... if you want to make this even more tasty! Simplify and boil or bake your chicken)  Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic. Stir with wire whip until smooth. Add milk, a little at a time, whisking to smooth out lumps. Add parmesan cheese and pepper, whisk again. Remove from heat when sauce reaches desired consistency.May be thinned with milk as needed. Add chicken  and toss with pasta.

Kim's recipe

Quinoa Chili

Quinoa Chili

Yield: About 6 servings

Ingredients

• 2 cups cooked quinoa
• 1 Tbsp extra virgin olive oil
• 1 large yellow onion, diced (1 3/4 cup)
• 4 cloves garlic, minced
• 2 (14.5 oz) cans diced tomatoes
• 1 (15 oz) can tomato sauce
• 1 1/2 - 2 cups vegetable broth  (or chicken broth if not making vegetarian)
• 1 (7 oz) can diced green chiles
• 2 1/2 Tbsp chili powder
• 2 tsp ground cumin
• 2 tsp cocoa powder
• 1 1/2 tsp paprika
• 1/2 tsp granulated sugar
• 1/2 tsp ground coriander
• 1/2 tsp cayenne pepper, or to taste (optional)
• Salt and freshly ground black pepper, to taste
• 2 (15 oz) cans kidney beans, drained and rinsed (I used one dark red, one light red)
• 1 (15 oz) can black beans, drained and rinsed
• 1 1/2 cups fresh or frozen corn
• 1/2 cup cilantro, chopped
• Juice of 1 lime

Directions

• Heat olive oil in a large enameled cast iron pot over medium-high heat. Once oil is hot add onion and saute until tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add in diced tomatoes, tomato sauce, cooked quinoa, vegetable broth (start with 1 1/2 cups then add more later if desired), green chiles, chili powder, cumin, cocoa, paprika, sugar, coriander, cayenne pepper and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer, cover pot and allow to simmer 30 minutes.
• Add in all beans, corn, cilantro and lime and cook until heated through. Serve warm with optional toppings and sides (cheddar, sour cream, diced avocados, saltine crackers or tortilla chips).

SLOW COOKER CHICKEN PHILLY SANDWICHES RECIPE

Author: Cat Davis | FoodFamilyFinds.com

Type: Slow Cooker

Serves: 4-5 sandwiches

Ingredients

• 2 tablespoons butter
• 1 large sweet onion, sliced
• 2 green bell peppers, sliced
• 3 boneless,skinless chicken breasts, sliced
• 2 tablespoons Dale’s Steak Seasoning (can use KC Masterpiece Marinade "Classic Steakhouse")
• sliced Mozzarella cheese
• hoagie rolls

Instructions

1. Spray a 3 – 4 quart slow cooker with non-stick cooking spray and turn to LOW heat.
2. Add butter, onions and green peppers.
3. Toss chicken with steak seasoning, salt and pepper, then add to slow cooker.
4. Cover and cook for 5 hours.
5. Serve on hoagies with a slice of cheese melted on top.

Submitted by Kelsi Fuller

Grilled stuffed zucchini

(Kim's recipe)

2 medium zucchinis

4 oz Italian sausage

¼ cup diced red onions

2 cloves garlic

1 medium tomato (1/4 cup) diced

1 tsp. basil

½ cup Italian cheese blend

1 tbsp. Italian style bread crumbs

Kocher salt

Extra virgin olive oil

Scoop out centers and save them...leave at least ¼ inch at the edges and bottom/ take the good parts of zucchini guts and dice up ½ cup…this will go in the filling

Use your hands and rub a little olive oil all the inside. Sprinkle with salt and peper

Preheat grill. Brown sausage…add onions, garlic and diced zucchini. Cook until onions are tender. Add tomato and basil and salt and black pepper.

Grill zucchini hollow side down for 5 minutes on medium heat. Charred marks but still tender

Add cheese and bread crumbs to the filling mixture and stir. Divide the filling between the 4 zucchini halves.  Top with 1 tbsp cheese and sprinkle with ¼ to ½ tsp. bread crumbs. Place back on grill for another 5-7 minutes with grill lid down.   Can also broil 2 racks from the top of the oven.

Prague Sweet Bell Pepper Sauce

2 Yellow Peppers

1-2 cloves garlic

2 1/2 cups chicken broth

1 Tbsp Cornstarch

1/3 cup cooking cream (or milk)

1. Roast 2 Yellow peppers and 1 clove of garlic under a broiler

2. Cook 2 chopped up yellow onions in 1 Tbs butter until softened

3. Boil 2 1/2 cups chicken broth

4. Add roasted peppers & garlic and the yellow onions to the broth.

5. Blend mixture with a hand blender. 

6. Bring mixture back to a boil 

7. Combine 1 Tbsp. Cornstarch in 1/3 cup cooking cream until mixed

8. Slowly add cornstarch and cream mixture to the boiling sauce. 

This is a typical Czech sauce that they would put over dumplings (sort of like the inside of soft bread), but we put it over rice. I put a pork tenderloin in the crock pot with the 2 onions, salt, and pepper and cooked it all until the meat was finished (about 4 hours), then I took the onions and the juices from the pork tenderloin to add to the sauce. I just figured if you cooked the onions in some butter, you could get a similar finished product. I figured there was maybe an extra 1/2 cup of liquids, so I added 1/2 cup of broth to my recipe. 

Enjoy your international dish!! Everyone in my family of 6 gobbled this up! 

Savory Black Beans and Rice

This is out of a book I have called "Secrets of Feeding a Healthy Family" -- yes,  you can make healthy meals with bacon!

Ingredients:

2 cans (15 oz.) black beans, drained

¼ lb. (4 slices) bacon, cut into 1/2-inch strips

½ to 1 large onion, chopped

2 cloves garlic, minced

¾ tsp dried leaf oregano

½ tsp dried rosemary, crushed

¼ tsp dried thyme

¼ tsp black pepper

1/2 tsp salt
1 cup chicken broth

Empty the beans into a medium saucepan. Cook the bacon in a skillet until golden brown. Use a slotted spoon to move the bacon into the beans. Use the bacon fat (really! This is what makes it filling and flavorful!) to cook the onion and garlic over medium heat until the onion is clear. Measure the spices into the beans, add the broth, stir them up, then simmer about ½ an hour to blend the flavors. Serve over hot cooked rice. Dress it up with a dollop of sour cream and serve with orange rounds on the side. Also delicious with a squeeze of fresh lime and chunks of avocado.

Chicken Artichoke Pasta

* adapted from Taste of Home

6 oz. uncooked farfalle (bow-tie) pasta
1 lb. boneless skinless chicken breasts, cut into thin strips
3 teaspoons olive oil, divided
1/2 cup fresh broccoli florets
1/2 cup sliced mushrooms
1/2 chopped red pepper (halved cherry tomatoes could be substituted)
2 garlic cloves, minced or grated
1 (14 oz.) can water-packed artichoke heats, rinsed, drained, and quartered
1/2 teaspoon salt
1/2 teaspoon dried oregano
2 teaspoons all-purpose flour
1/4 cup reduced-sodium chicken broth
1/3 cup white wine or reduced-sodium chicken broth
1 tablespoon minced fresh parsley
Parmesan Cheese

Cook pasta al dente, according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in 2 teaspoons oil over medium heat until no longer pink. Remove and keep warm.

In the same skillet, cook and stir broccoli in remaining oil for 2 minutes. Stir in the mushrooms, red peppers, and garlic; cook 2 minutes longer. Add the artichokes, salt and oregano; heat through.

Combine the flour with broth and wine or additional broth until smooth; stir into the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Add parsley and reserved chicken.

Drain pasta; add to chicken mixture and toss to coat. Sprinkle with cheese.

contributed by Laurie

CHEESY TATER TOT CASSEROLE

---

2 lbs. hamburger (or less)
2 cans Cream of Mushroom Soup (I used Cream of Chicken Soup)
1 bag of tater tots (about 4 cups)
1 cup sour cream

1 cup shredded cheddar cheese (more if you like it cheesy)

1 onion finely chopped

2 cups frozen corn

Mix raw beef, 1 can mushroom soup, and onion; pat mixture into the bottom of a 9x13-inch pan. Sprinkle frozen corn over meat mixture. Mix second can of soup with grated cheese and sour cream; spread on top. Layer tater tots across to completely cover top. Sprinkle some more grated cheese on top (optional).

Bake at 350°F for 1 hour to 90 minutes, or until meat is cooked and tater tots are beginning to crisp.

Baked Ziti (Penne)

1 lb. Italian Sausage

16 oz. Ziti (I use penne pasta)

1 cup sour cream

**½ lb. provolone cheese (grated)

½ lb. mozzarella cheese (grated)

½ lb. parmesan cheese (grated)

2 jars spaghetti sauce

Brown Italian sausage, drain and mix with the spaghetti sauce. Cook pasta according to directions on box. Layer in a 9X13 pan the following: one half of the pasta, one half of the sauce, one half of the cheese, all of the sour cream, the other half of the pasta, cheese and sauce. Bake uncovered in a 350 degree oven for 30-45 minutes or until heated through.

**Note—I just buy the already shredded Italian cheese blend. I use two bags of cheese which is actually l lb. total rather than 1 ½ lbs. of cheese, but if you like it cheesier use 3 bags of Italian blend.

It is difficult to spread the sour cream between the two cheese layers. What I do is put little dobs of sour cream and then smooth them with the back of a spoon that I periodically run under hot water.

It is also a good idea to put a cookie sheet under the pan when baking—prevents messes on the bottom of your oven if you should have a boil over.

(This is Steph's recipe...she gets the credit!)

Cheese Fondue

8 oz. cream cheese
1 c milk
2 c shredded cheese (something melty, like cheddar or a jack blend)
1/2 t garlic salt

Optional***:
Half of a 4-oz. can of green chilies, blended until smooth.
splash or two of green Tabasco
2 T mayo

Blend the cream cheese and milk in a blender until smooth. Add cheese and garlic salt, then microwave or put in a crock pot until hot and creamy. Serve with cubed French bread, cooked chicken and vegetables.

***The optional ingredients give it a little kick (just add them before you heat the fondue), but the original is great too.

Teriyaki Marinnade

Teriyaki Marinnade (allrecipes.com)

• 1 (6 ounce) can pineapple juice
• 1/4 cup vegetable oil
• 1/4 cup soy sauce
• 3 tablespoons brown sugar
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 4 skinless, boneless chicken breast halves

Directions

1. In a medium bowl, mix the pineapple juice, vegetable oil, soy sauce, brown sugar, garlic powder, and pepper. Place chicken in the bowl, and coat with the mixture. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat the oven broiler.
3. Place chicken on a baking sheet. Broil 5 minutes on each side in the preheated oven, or until no longer pink and juices run clear. Discard remaining marinade.

Grilled Chicken with Lemon Basil Pasta

Great SPRING dinner! -  recipe and photos from thepioneerwoman.com

Ingredients

• 4 whole Grilled Chicken Breasts, Sliced
• 1 pound Penne Pasta, Cooked Until Al Dente
• ½ sticks Butter
• 3 whole Lemons, Juiced
• ¾ cups Heavy Cream
• ¼ cups Half-and-half
• 1-½ cup Grated Parmesan Cheese (or Romano)
• Salt And Freshly Ground Black Pepper, To Taste
• 20 whole Basil Leaves, Chopped

Preparation Instructions

Cook pasta, reserving 1 cup of hot pasta water when you drain. Set pasta aside in a colander.
In the same pot, melt butter over medium heat. Squeeze in the juice of 3 to 4 lemons. Whisk together. Pour in cream and half-and-heat. Whisk until hot. Dump in cheese and whisk until melted. Add salt and pepper. Check consistency, adding some of the hot pasta water to loosen the sauce if needed.
Pour pasta and sauce into a large serving bowl. Sprinkle remaining basil all over the top, then add sliced chicken breasts. Serve immediately!

Posted by Ree on July 21 2010

Stuffed Pizza Rolls

This has become a favorite at our house.  Homemade pizza dough really is best but refrigerated dough is so quick!  Yum!

Recipe and photos from OurBestBites 1 roll refrigerated pizza dough* (or make your own)
marinara/pizza sauce (click here to make your own)
2T grated Parmesan cheese
1 T olive oil or melted butter
1/2 t garlic powder
1  t dried Italian seasoning
mozzerella cheese, diced or grated
Pizza toppings of your choice: ie, ham and pineapple, pepperoni slices, sausage, etc.

*You can use regular pizza dough, or thin crust. 

Preheat oven to heat specified on pizza dough package.  Usually it's 400 degrees.  If you make your own dough, 400 is usually a good heat as well.

Unroll your pizza dough onto a lightly floured surface.  Pat or roll the dough so it's about 12" by 8".  You're going to want to cut it into 24 squares, so just eyeball it if you need to.  Use a pizza cutter to slice the dough into 24 squares (bet ya didn't see that one comin' did ya?) 

Place cheese and desired toppings on each square.  (Note that you're not putting the marinara sauce on the dough- it's for dipping after)  You guys are smart, right?  Just eyeball how much.  You just need to be able to enclose the toppings in the dough so keep that in mind.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.  Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan (or similar sized dish).

Brush the tops of the dough balls with olive oil or melted butter (I've used both and there's not much difference in result) and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.  (In lieu of the Parmesan, garlic, and Italian seasoning you could  substitute this garlic bread seasoning.)

Cook them in the oven for about 15-20 minutes or until golden brown on top.  Keep an eye  on them! Doughs vary, so I'd check them after even 10 minutes.

Serve warm with warmed marinara sauce on the side for dipping.

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Baked Creamy Chicken Taquitos

Recipe and photos from www.ourbestbites.com

My kids gobbled these up!  They are really yummy served with homemade cafe rio dressing.

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken
1 C grated pepperjack cheese
small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.
You can prepare up to this step ahead of time. Just keep the mixture in the fridge.
Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.
Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.
.Dip ‘em in salsa, sour cream, guacamole or cafe rio type dressing.  Make it a meal by serving with black beans, a small salad and lemonade.
Makes 12-16

Trey's (not Troy's:) Chicken Marinade

1/2 C. Italian Dressing (I use the one you mix yourself-good seasons, mixed according to directions)

1/2 C. Mrs. Buttersworth syrup
1 Tbsp Balsamic vinegar
1 Tbsp Worchestershire sauce
1 Tbsp Soy sauce
1 Tbsp Lemon Juice

4-8 chicken breasts

2 peppers (any color)

1 onion

Sliced provolone cheese

Marinade anywhere from 2-24 hours and double the mixture. Set aside 1/2 of it to use on the peppers and onions.

Grill chicken.

Slice peppers and onion lengthwise and saute in a little bit of oil. When they are tender, add in the marinade for just the last few minutes. When the chicken is done, put a spoonful of pepper/onion over top and then a slice of provolone cheese.

Bake in 350 oven till cheese is melted OR warm on grill.

4 easy dinners to try!

Chicken Enchiladas
**not the healthiest dish in the world, but oh-so-delicious!**

2-3 chicken breasts, cooked and shredded
1-2 cans green chiles
green salsa (optional)
salt and pepper to taste
1 onion chopped
1 tbs. butter
1 lb. shredded monterey jack cheese
8 oz. cream cheese
1/2 pint whipping cream
6-8 tortillas

Put chicken breasts with 1 can green chiles and about a cup of green salsa in crock pot on low, cook 5-6 hours. (green salsa is just to flavor it up a little, optional, and you don't have to cook chicken in crock-pot either, i just like it that way!). Shred chicken. In saucepan, saute chopped onion in butter. Add 1 more can green chiles and cream cheese and stir until melted. Add shredded chicken to mixture. Put mixture into tortillas and roll up. Top with shredded monterey jack cheese (it seems like a lot but is soooo good!). And then pour whipping cream on top of that. Bake at 350 until bubbling and cheese is golden brown, about 20 minutes.


Russian Chicken Tenders with Rice - don't have a good name for this one! :)
1 small bottle of wishbone Russian salad dressing
1 jar of pineapple apricot jam (you can find some at walmart)
1 package of dry lipton onion soup
As many chicken tenders as you'd like!

Blend the three ingredients together and then poor over chicken. Bake for 30-40 min (or until its done) and then broil 5 min or until chicken is brown on top. Serve over rice and enjoy!

Chicken Parmesan Sandwiches
1 loaf garlic bread
marinara sauce
frozen breaded chicken tenders
mozzarella cheese

Bake garlic bread and chicken tenders per instructions. Top garlic bread with marinara sauce, then chicken tender. Put some mozzarella on the chicken and put back in oven to melt cheese. And voila!, an open faced (is that the right word?) delicious sandwich!

Sun-dried Tomato and Chicken Ravioli
1 bag costco Ravioli - frozen
3 jars Sun-dried Tomato Alfredo (classico makes one)
16 chicken tenders
Parmesan Cheese (grated)
(This is the party size - only 1 jar and 8 tenders are needed for an 8x8 for 1 family)

Cook tenders in 1 tbs butter, cube when cooked 1/2 way through. Continue cooking until done.

Add jars of Alfredo sauce to chicken. Add about a 1/8 cup water to each jar when empty, put top on, and shake to get extra sauce, add to chicken. This helps thin the sauce as well.

Take large pan and start layering:
Add a small amount of sauce 1st so the ravioli doesn't stick
1. Ravioli - lay pieces side by side filling whole bottom
2. Add chicken sauce to cover ravioli
REPEAT
Sprinkle top with grated parmesan cheese

Place in oven 350 for about an hour, for large pan, - remove when bubbling - let sit for a minute to thicken... enjoy!