Scallop and Snap Pea Stir Fry

Recipe from MarthaStewart.com
http://www.marthastewart.com/recipe/scallop-and-snap-pea-stir-fry?&backto=true&backtourl=/photogallery/quick-better-than-takeout-recipes#slide_67

Ingredients

Serves 4
1 tablespoon olive oil
1 pound small sea scallops, side muscle removed
Coarse salt
1 small onion, halved and sliced 1/4 inch thick
1 tablespoon grated peeled fresh ginger
1/2 pound sugar snap peas, trimmed
2 tablespoons fresh lime juice
1/2 teaspoon Asian garlic-chili sauce
1/2 cup loosely packed fresh cilantro leaves

Directions

In a large (12-inch) nonstick skillet over high heat, warm oil, about 1minute; swirl to coat bottom of pan evenly. Add scallops, flat sides down, and cook until browned on both sides, 2 to 3 minutes per side. Season with salt. Transfer to a plate.

Reduce heat to medium. Add onion; cook, stirring, until browned, 1 to 2 minutes. Add ginger, sugar snap peas, and 1/2 cup water; cook, stirring occasionally, until peas are crisp-tender and water has evaporated, about 3 minutes. Remove from heat.

Add scallops, lime juice, chili sauce, and cilantro. Toss to coat. Season with salt, as desired.

Buffalo Chicken Burgers with Blue Cheese Dressing

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Buffalo-Chicken-Burgers-with-Blue-Cheese-Dressing/Detail.aspx?ms=1&prop25=39650874&prop26=DailyDish&prop27=2010-07-01&prop28=DailyRecipe&prop29=FullRecipePhoto&me=1

Ingredients:

1/4 cup light sour cream
1/4 cup reduced fat blue cheese
crumbles
1/4 teaspoon Worcestershire sauce
1 1/2 pounds ground chicken
1/4 cup hot pepper sauce
1/2 teaspoon celery salt (optional) 1/4 teaspoon poultry seasoning
1/2 teaspoon paprika
1 pinch cayenne pepper, or to taste
1 tablespoon hot pepper sauce
4 Kaiser rolls, split
4 leaves iceberg lettuce
1/2 cup diced celery

Directions:

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the sour cream, blue cheese, and Worcestershire sauce together in a small bowl; set aside.
2. Mix the ground chicken, 1/4 cup hot sauce, celery salt, poultry seasoning, paprika, and cayenne pepper together in a mixing bowl until evenly blended. Form into four 3/4-inch-thick patties.
3. Cook the chicken burgers on the preheated grill 6 to 7 minutes until well marked. Spray the uncooked top of the burger with cooking spray, and flip the burgers over. Brush the cooked side with 1 tablespoon hot sauce, and continue cooking until no longer pink in the center and the juices run clear, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a burger patty, then spoon on 2 tablespoons of blue cheese sauce, and 2 tablespoons celery. Place the top of the roll on top to finish the sandwich

Chicken with Artichokes and Angel Hair

Prep: 25 minutes Total: 25 minutes
Recipe from: Martha Stewart.com
http://www.marthastewart.com/recipe/chicken-with-artichokes-and-angel-hair?backto=true&backtourl=/photogallery/quick-chicken-recipes#slide_1

Ingredients
Serves 4.

Coarse salt and ground pepper
1/4 cup all-purpose flour
8 thin chicken cutlets (about 1 1/2 pounds total)
2 tablespoons olive oil
1 cup reduced-sodium chicken broth
1 can (14 ounces) artichoke hearts packed in water, rinsed, drained, and quartered
2 tablespoons rinsed and drained capers
2 tablespoons butter
8 ounces angel-hair pasta
1/2 cup parsley leaves

Directions

Set a large pot of salted water to boil. Place flour in a shallow dish, and season with salt and pepper. Dredge cutlets, shaking off excess. In a large skillet, heat 1 tablespoon oil over medium-high. Cook chicken in batches, adding remaining oil as needed, until light golden, 1 to 3 minutes per side; transfer to a dish.

Add broth to skillet, and bring to a boil; cook until reduced by half. Add artichokes, capers, and the chicken with any juices. Gently swirl to combine, and bring just to a boil. Remove skillet from heat. Swirl in butter, and cover to keep warm.

Add pasta to boiling water. Cook until al dente; drain. Serve chicken and sauce over pasta, topped with parsley.


Raspberry Ice Tea

Recipe from: BettyCrocker.com
http://www.tasteofhome.com/recipes/Raspberry-Ice-Tea?keycode=ZFB1005


Ingredients:

4 quarts water
1-1/2 cups sugar
1 package (12 ounces) frozen unsweetened raspberries
10 individual tea bags
1/4 cup lemon juice

Directions

In a large kettle or Dutch oven, bring water and sugar to a boil. Remove from the heat; stir until sugar is dissolved. Add the raspberries, tea bags and lemon juice. Cover and steep for 3 minutes. Strain; discard berries and tea bags.

Transfer tea to a large container or pitcher. Refrigerate until chilled. Serve over ice.

Yield: 16 servings (4 quarts).

Nutritional Analysis: 1 cup equals 83 calories, trace fat (0 saturated fat), 0 cholesterol, 1 mg sodium, 21 g carbohydrate, 1 g fiber, trace protein.

Tina’s Polenta with Eggplant Marinade

Ingredients:

Instant Polenta (follow directions on box)
1 eggplant
Garlic cloves, whole
Pasta sauce
Salt and pepper

Directions:

Spread cooked Polenta out on a tray with non-stick cook spray. Smooth it out and refrigerate at least 1 hour.

Cut eggplant into cubes and boil with the garlic cloves until soft.

Drain well then add salt and pepper and olive oil then add in gravy, which had lots of flavor.

Cut polenta in squares or triangles, spoon the eggplant marindae on top.

Place left over marinade in a mason jar to have handy when ever. My boys love it on Bruschetta toast.. So easy!

Grilled Chili-Lime Chicken

Recipe from: BettyCrocker.com
http://www.bettycrocker.com/recipes/grilled-chile-lime-chicken/64421e15-d0cd-4e9b-9fb4-a1e6dc211447

Ingredients:

2 1/4 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeño chile, seeded, finely chopped
1 clove garlic, finely chopped
4 boneless skinless chicken breasts (1 1/4 lb)

Total Time: 25 min

Directions:

To make marinade, in shallow glass or plastic dish, or reusable food-storage plastic bag, mix all ingredients except chicken.

Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Add chicken to marinade; turn to coat. Cover dish or seal bag; refrigerate at least 30 minutes but no longer than 24 hours.

Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Cover and grill chicken over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).

Lesley’s Spinach and Feta Pie (Spanakotyropita)

Ingredients:

Phyllo pastry dough
1 clove garlic, crushed
1 finely chopped onion
225 g (8oz) Fresh Spinach
75g (½ cup) crumbled feta
1 egg, beaten
Salt and pepper
Few TBS melted butter

Directions:

Line a lasagna dish with a couple of sheets of phyllo pastry dough making sure they came well up the sides of the dish.

The filling is made from 1 clove garlic, cruhed and fried with a finely chopped onion. Remove from heat and stir through 225g fresh spinach until wilted. Add 75g crumbled feta and a beaten egg. Season with salt and pepper.

Put the filling on the filo and scrunch up the excess pastry to cover the top - use a couple of extra scrunched filo sheets to cove rthe top of the pie if needed.

Brush with butter and put in the over at 220 degrees C for about 20 mins (until browned).

I served it hot with salad, new potatoes and mayonnaise.

Raspberry Topped Lemon Pie

Recipe from: EagleBrand.com
http://www.eaglebrand.com/recipes/details/?RecipeId=4214&categoryIndex=7

Ingredients:

3 large egg yolks
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/2 cup lemon juice
1 (6 oz.) prepared graham cracker pie crust
1 (10 oz.) package frozen raspberries, thawed
1 tablespoon cornstarch
Frozen whipped topping

Instructions:

HEAT oven to 325ºF. Beat egg yolks and sweetened condensed milk until well blended in large bowl with electric mixer. Stir in lemon juice. Pour into crust.

BAKE 30 minutes.

COMBINE raspberries and cornstarch; cook and stir until mixture thickens and is clear. Spoon on top of pie.

CHILL at least 4 hours. Top with whipped topping. Garnish as desired.

Lemony Orzo with Parmesan and Basil

Ingredients:

3 tablespoons butter
2 cups uncooked orzo pasta
2 14oz cans chicken broth
3/4 cup grated Parmesan cheese
½ cup chopped fresh basil
salt and pepper to taste
1 TBS Olive Oil
Juice of ½ Lemon

Directions:

Heat the oil in a heavy skillet over medium-high heat. Stir in orzo and saute until lightly browned.

Stir in chicken broth and bring to boil. Cover. Reduce heat and simmer until orzo is tender and liquid is absorbed, about 15 - 20 minutes. (if too much liquid drain off).

Mix in butter, then add lemon juice, parmesan cheese and basil. Season with salt and pepper to taste. Garnish with basil sprigs.

Chicken with Artichoke Hearts

Recipe from: MarthaStewart.com
http://www.marthastewart.com/recipe/chicken-with-artichoke-hearts?backto=true&backtourl=/photogallery/quick-dinner-on-demand-recipes#slide_16

Ingredients:

Serves 4
2 tablespoons olive oil
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch chunks
Coarse salt and ground pepper
4 cloves garlic, minced
1 tablespoon chopped fresh oregano (or 1 teaspoon dried)
1/4 teaspoon crushed red pepper
1/4 cup red-wine vinegar
1 red bell pepper, ribs and seeds removed, cut into 1/2-inch strips
1 package (10 ounces) frozen artichoke hearts, thawed and halved
4 ounces feta cheese, crumbled
Directions:
Heat oil in a large skillet over high heat. Season chicken with salt and pepper; add to skillet, and brown on all sides, about 10 minutes.

Reduce heat to medium; add garlic, oregano, and crushed red pepper to skillet. Cook, stirring constantly, until fragrant, 1 to 2 minutes. Add vinegar; cook, scraping up browned bits from bottom of skillet with a wooden spoon, until liquid has evaporated, 1 to 2 minutes.

Add 2 cups water to skillet, and simmer over medium heat 10 minutes. Add bell pepper and artichoke hearts; simmer until chicken is tender and liquid has thickened, 5 to 10 minutes. Remove from heat. Stir in feta cheese, season with salt and pepper as desired, and serve.

Marinated Grilled London Broil

Ingredients:

1 ½ tablespoons Dijon Mustard
1 TBS Honey
4 TBS Balsamic vinegar
4 TBS Extra Virgin olive oil
1 ½ tablespoon fresh lemon juice
1 ½ teaspoon Worcestershire sauce
1 teaspoon Tarragon
1 teaspoon Herbes de Provence
1 teaspoon Garlic powder
1 teaspoon Onion powder
1 teaspoon Black pepper
½ tsp salt
1 ½ lbs London Broil or steak of your choice

Directions:

Whisk together all the ingredients. Pour into a large Ziploc bag and add the steak. Squeeze out excess air, seal, and marinate in the refrigerator at least 6 hours. Preheat grill for medium-high heat and lightly oil grate. Remove the steak from the marinade, shake off excess, and discard the remaining marinade. Cook on preheated grill to desired doneness.

Barbecue Monterey Jack Meatloaf

Ingredients:

3 pounds Ground Beef
1 /12 cups bread crumbs
2 medium onions, diced
3 eggs, beaten
1 ½ cups shredded Monterey Jack cheese
½ cup Barbecue Sauce / 4-5 TBS additional
¼ cup milk
Onion Powder, Salt and Pepper

Directions:

Preheat oven 375 F (175 degrees C).

In a large bowl, combine the beef, bread crumbs, onions, eggs, milk, onion powder, salt, pepper, and mix well.

Pat out meat mixture into a large bread loaf shape in a 10x15 inch baking pan sprayed with non-stick spray. Carve out a 2 inch deep by 1 inch wide well down the middle of the loaf. Brush barbecue sauce all over the whole loaf with a brush, fill the well in with the cheese, sprinkle some over the top also. Sprinkle with some more onion powder, salt and pepper.

Bake 1 - 1 ½ hours, or until internal temperature reaches 160 degrees F

Stuffed Chicken Valentino

Recipe from: AllRecipes.com
http://allrecipes.com/Recipe/Stuffed-Chicken-Valentino/Detail.aspx?ms=1&prop25=39190422&prop26=DailyDish&prop27=2010-06-24&prop28=DailyRecipe&prop29=FullRecipePhoto&me=1

Ingredients

4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
2 tablespoons grated Parmesan cheese
1 (6 ounce) jar roasted red bell peppers, drained
1/4 cup chopped fresh chives
4 tablespoons shredded mozzarella cheese
salt and pepper to taste
2 tablespoons olive oil

Directions

Preheat oven to 350 F (175 degrees C). Slice a chicken breast in half lengthwise, leaving the halves attached on one side: opened and laid flat, the chicken breast should resemble a butterfly. Place between two sheets of plastic wrap, and pound flat. Repeat with remaining chicken breasts.

Combine Parmesan cheese with Italian seasoning and chives, and sprinkle over chicken breasts. At one end of each breast, place 3 strips of roasted pepper. Top with 1 tablespoon shredded cheese. Roll each breast up, starting on the side with the peppers and cheese. Insert a toothpick in each roll to prevent unrolling. Place in prepared baking dish. Season rolls with salt and pepper to taste, and drizzle with olive oil.

Bake in preheated oven for 15 minutes. Set oven to broil, and continue cooking for 5 to 10 minutes. Remove from oven, slice to display the colorful filling, and serve.

Baked Penne with Chicken and Sun-Dried Tomatoes

Recipe from: Marthat Stewart’s Everyday Food

http://www.marthastewart.com/recipe/baked-penne-with-chicken-and-sun-dried-tomatoes?&backto=true&backtourl=/photogallery/quick-dinner-on-demand-recipes#slide_1

Ingredients:

6 tablespoons butter, plus more for baking dishes

coarse salt and ground pepper

1 pound penne rigate

1 teaspoon olive oil

2 boneless, skinless chicken breast halves (8 ounces each), halved horizontally

1/2 cup plus 2 tablespoons all-purpose flour (spooned and leveled)

4 garlic cloves, minced

6 cups whole milk

10 ounces white mushrooms, trimmed and thinly sliced

1/2 cup oil-packed sun-dried tomatoes, drained and thinly sliced

1 1/2 cups shredded provolone (6 ounces)

1 cup finely grated Parmesan (4 ounces)

Directions:

Preheat oven to 400. Butter two shallow 2-quart baking dishes. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta, and return to pot.

In a large nonstick skillet, heat oil over medium-high. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise.

In a 5-quart Dutch oven or heavy pot, melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking, gradually add milk; bring to a simmer, whisking frequently. Add mushrooms and tomatoes; cook 1 minute. Off heat, gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper. Divide pasta mixture between baking dishes; sprinkle each with cup Parmesan.

Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Prepare through step 4; let cool. Cover tightly with foil, and freeze, up to 3 months.

Preheat oven to 400, and bake (still covered in foil) on a rimmed baking sheet until center is hot, about 1 1/2 hours. Remove foil; bake until golden, about 15 minutes more.

Campbell's Creamy Chicken Stir Fry

Recipe from: RecipeZaar:
http://www.familyoven.com/offsite?r_id=99792&u=http://www.recipezaar.com/41702

Ingredients

1 lb boneless skinless chicken breast, cut in bite size pieces
3 cups fresh stir fry vegetables or frozen stir fry vegetables (like broccoli, carrots, red peppers, mushrooms, snow peas, etc.)
1 (10 1/2 ounce) can condensed cream of mushroom soup (or golden mushroom soup)
1/4 cup water
1 tablespoon soy sauce
4 cups cooked rice



Directions

Spray skillet with cooking spray (or use 1 tbsp oil) and heat over medium-high heat 1 minute.

Stir-fry chicken in 2 batches until browned.

Remove from pan and set chicken aside.

Remove pan from heat.

Spray with cooking spray (or add more oil).

Add vegetables and stir-fry over medium heat until tender crisp.

Add soup, water and soy sauce.

Heat to a boil.

Return chicken to pan and heat through.

Serve over hot rice.