Get the recipes flowing!!

Are there any new authors who want to add their recipes to this blog?  We need some fresh new ideas!!! Lets do it!

Just wondering...

I was just wondering if this blog is still being used or not. It doesn't look like anyone's added anything in a long time. Marybeth...hope you are well!

Spaghetti with Spaghetti Sqaush for noodles

I got this from Dr. Oz. It's supposed to be so much healthier than regular spaghetti. I was seriously reluctant to try and waste perfectly good spaghetti with squash but it really is delicious. If you're afraid at the first, then do half and half noodles and squash. We like our noodles italian style al dente so the squash fit in well with a little crunch.

There are two ways you can cook the squash: bake in the oven or microwave. And there are a few ways you can cook it in the microwave. My husband poked holes in the skin, and popped it in the microwave for 7 minutes. I like to cut it in half and scoop out the seeds first then put it in a microwaveable dish with about 1/2 inch of water and cover with cellophane for 7 minutes. Produces about the same results. Then get a fork and scrape from long end to the other long end. It should could out stringy just like noodles. Put your sauce on top and enjoy!

By the way, it's also good as a leftover---I didn't think it would be but it's a keeper!

Southwest Egg Rolls

Saw this Recipe on {Sisters Stuff} and I've had the appetizer at Chilis and really liked it, so I gave it a try.  They are REALLY good and REALLY easy!  I like them better than Chilis, because they actually seem healthy, too. :)

Southwest Egg Rolls
1 chicken breast
1/2 red bell pepper, minced
2 tsp dry minced onion
1 can black beans, rinsed and drained
1 can corn, drained
1 small can green chilis
1/2 tbsp parsley
1/2 tsp cumin
1/2 tsp salt
dash cayenne pepper
1 cup shredded cheddar cheese
tortillas

Cook and dice chicken.  Mix all ingredients except cheese and tortillas in a large bowl.  Saute in frying pan until warm.  Move back into bowl and stir in cheese.  Warm tortillas.  Place 1/2 - 1 cup of mixture in each tortilla.  Fold well so mixture can't escape.  Place in panini or George Forman grill and toast.  Serve with this sauce:

1 avacado
1 cup ranch
1 tsp minced onion
salt and pepper

Mash or blend all ingredients together.

Yum!

Chicken Coconut Curry

Ok, so I'm a huge fan of indian food, and I saw this recipe on {My Kitchen Cafe} and HAD to try it. 

It. Is. Divine!!

  So flavorful, but not too hot and spicy.  The coconut calms the heat down.  My son even likes it!!

Chicken Coconut Curry

2 lbs ckicken breasts, cut in 1/2" cubes

1 tsp salt

1/2 tsp pepper

1 1/2 tbsp vegetable oil

2 tbsp curry

1 1/2 tsp paprika

1/2 onion, thinly sliced

2 cloves garlic, crushed

1 sweet potato, cut in 1/2" chunks

1 can coconut milk

1 can stewed tomatoes

1 can tomato sauce

6 tbsp sugar

Jasmine rice, cooked

Season chicken with walt and pepper.  Heat oil, curry, and paprika in a large skillet over med-low head for 2 minutes, or until it's fragrant.  Do not let it burn.  Turn heat to medium and add onions and garlic.  Cook 10 minutes, until onions are clear.  Add chicken and toss to coat.  Cook 7-10 minutes (I actually just put the chicken in with the onions and garlic to save time)  Add potatoes, coconut milk, tomatoes, tomato sauce, and sugar.  Cover and simmer, stirring occasionally for 30 - 40 minutes - until sauce thickens.  Serve over rice.  Garnish with cilantro.

You'll love it!

Apricot Chicken

This recipe is from a Rachel Ray cookbook. I'm not sure which one.

2 tbsp. extra-virgin olive oil (evoo)

2 lbs. chicken tenders, halved on an angle

salt and freshly ground black pepper, to taste

1 large onion, chopped

2 Tbsp. cider vinegar or white wine vinegar

12 dried pitted apricots, chopped

2 cups chicken broth

1 cup apricot all-fruit spread or apricot preserves

2 Tbsp. chopped chives, for garnish

Heat a large skillet with a lid over medium high heat. Add evoo and chicken. Season with salt and pepper. Lightly brown the chicken on each side. Add onions and cook, 5 minutes. Add vinegar to the pan and let it evaporate. Add apricots and broth. When broth comes to a bubble, add preserves and stir to combine. cover pan, reduce heat and simmer, 10-15 minutes. Serve chicken with a sprinkle of chives as garnish.

I put this on top of rice.

Chocolate Eclairs

I got this recipe in the mail with those bunches of cards that people randomly send. I put green food coloring in the dough and pudding filling for St. Patricks Day.

Prep Time 25 minutes

Baking 45 minutes

Makes 12 eclairs

Filling

1 package (about 3 1/2 ounces) chocolate pudding and pie filling (I used vanilla and put green food coloring in it)

2 cups milk

Pastry

1/2 cup butter

1 cup water

1/8 tsp salt

1 cup all-purpose flour

4 medium eggs

Frosting

2 tbsp. butter

2 ounces semisweet chocolate

1 cup confectioners sugar

2 tbsp milk

1 tsp vanilla extract

To prepare filling, cook pudding according to package directions. Chill for 1 hour.

To prepare pastry, in a heavey saucepan, heat butter, water and salt over medium high heat until mixture boils and butter melts.

Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball.

Transfer pastry to a bowl; cool for 5 minutes. Stir in eggs, 1 at a time, beating well after each addition.

Preheat oven to 400 degrees. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, on prepared baking sheet.

Spread each mound into a 4 x 1/2 inch rectangle, piling dough on top and slightly rounding sides.

bake until golden, 35 minutes. Remove from oven; make a 1 inch long slit on side of each eclair. Reduce oven temperature to 375 degrees. Bake for 10 minutes. Transfer to a wire rack to cook.

To prepare frosting, heat butter and chocolate over low heat, stirring until melted. Remove from heat. Stir in sugar, milk and vanilla until smooth.

Slice eclairs in half. Spoon about 1 tbsp. of filling onto each bottom half and replace tops. Spread tops with frosting.

**I don't worry about making the dough mounds just so-so as you can see by my photo. And I like to add some flavoring to the frosting...like peppermint or orange. This things can be devoured very quickly.