Tomato Basil Bruschetta

                         

• 6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
• 2 cloves garlic, minced
• 1 Tbsp extra virgin olive oil
• 6-8 fresh basil leaves, chopped.
• Salt and freshly ground black pepper to taste

• 1 baguette French bread or similar Italian bread

Chop all ingredients and blend, top on bread

Fried Rice

                               

2 cups enriched white rice 4 cups water 1 bag frozen green peas/carrots

2 tablespoons vegetable oil 2 eggs soy sauce to taste sesame oil, to taste (optional)

1.	In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2.	In a small saucepan, bring water to a boil. Drop peas/carrots into boiling water, and drain.
3.	Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

Sweet and Sour Meatballs

                          

Meatballs:

1 lb lean ground beef

½ cup oats

1 egg

½ of an onion finely chopped

1 tsp salt

½ tsp pepper

1 tsp Worcestershire sauce

Mix all together in a bowl. Form into balls and place on pan. Bake for 15-20 min. at 375 degrees.

Sauce:

1 cup brown sugar

½ cup vinegar

2 tsp mustard

½ cup BBQ sauce

2 tsp Worcestershire sauce

Boil in sauce pan, add meatballs and simmer for 15 minutes. Serve over rice.

Cheese Enchiladas

                                                            

• 1 can (15 ounces each) tomato sauce
• ¾ cups water
• 1 tablespoon chili powder
• 1garlic clove, minced
• ½  teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 8 flour tortillas (8 inches), warmed
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1 ¼ cups (10 ounces) shredded cheddar cheese, divided
• 1medium onion, finely chopped
• ½  cup (4 ounces) sour cream
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• Shredded lettuce, sliced ripe olives and additional sour cream, optional

Directions

• In a large saucepan, combine the first six ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring occasionally. Spoon 2 tablespoons sauce over each tortilla.
• In a large bowl, combine the Monterey Jack, 1 cup cheddar cheese, onions, sour cream, parsley, salt and pepper. Place about 1/3 cup down the center of each tortilla. Roll up and place seam side down in two greased 13-in. x 9-in. baking dishes. Pour remaining sauce over top.
• Bake, uncovered, at 350° for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with lettuce, olives and sour cream if desired. Yield: 8 enchiladas.

Bengal BBQ
(Disneyland recipe)

Chieftain Chicken Skewer - In a Polynesian Sauce

Chicken breasts cut into long strips

4 - Whole Cloves

1 T - Red Wine Vinegar

1 Cup – Catsup

½ Cup – Crushed Pineapple

½ cup – Brown Sugar

½ cup – Soy Sauce

¼ cup – Orange Juice Concentrate

3 T – Water

Simmer cloves in vinegar for 5-10 minutes.  Strain cloves and allow vinegar to cool completely before adding other ingredients. Add other ingredients and mix well.  Place chicken in uncooked sauce and marinate for 24 hours.  Remove chicken from marinade and steam until cooked through. Bring mixture to slow boil over medium heat.  Place chicken on soaked skewers and grill until heated. Dip grilled chicken into heated sauce and serve with green onion.

 Bengal Beef Skewer - In a Sweet Zulu Sauce

Beef cut into long strips

1 cup – Teriyaki Sauce

1 cup – Soy Sauce

1 T – Red Wine Vinegar

1 cup – Brown Sugar

½ cup – Sherry Cooking Wine

2 – whole Bay Leaf

1 T – ground black pepper

2 T – fresh ginger root

2 T – fresh garlic

Mix ingredients and marinate beef over night. Remove beef from marinade and steam until cooked through. Bring mixture to slow boil over medium heat.  Place beef on soaked skewers and grill until heated. Dip grilled beef into heated sauce and serve with green onion.

Banyan Beef Skewer - Hot & Spicy

Beef cut into long strips

1 cup – Soy Sauce

1 ½ cup – Water

1 T – ground black pepper

3 T – Sesame Seed Oil

1 t – Ground Red Pepper

½ t – Cayenne Pepper

1 T – fresh garlic

1 T – Corn Starch

Mix all ingredients except corn starch; bring to a slow boil over medium heat. Add corn starch to thicken
Place beef on soaked skewers and grill until cooked through. Dip grilled beef into heated sauce and serve with green onion.

                     Basil Chicken in Coconut Curry Sauce

3 skinless, boneless chicken breast halves

2 teaspoons curry powder

1 teaspoon salt

½ teaspoon pepper

¼ teaspoon chili powder

1 medium red onion, chopped

5 cloves garlic, minced

2 jalapeno peppers, seeded and finely chopped (by seeding the jalapeno you lose most of the spice/heat but retain great flavor)

1 tablespoon olive oil

1 14-ounce can light coconut milk

1 tablespoon dried basil

1 teaspoon grated fresh ginger

3 cups hot cooked rice

Cut chicken into 1-inch pieces. Place in medium bowl. Stir together curry, 1/2 teaspoon salt, pepper and chili powder. Sprinkle over chicken, tossing to coat evenly. Cover and chill for 1 to 2 hours.

In a large nonstick frying pan, stir onion, basil, garlic and peppers in hot oil over medium-high heat for 3-4 minutes, until onion is translucent. Add chicken and remaining 1/2 teaspoon salt and cook for 5-6 minutes until no longer pink.

. Carefully add  coconut milk to skillet, whisking vigorously. Cook and stir until slightly thickened and bubbly. Stir in ginger. Cook and stir for another minute. Serve over rice.

contributed by Kristin Guilonard

                                                   Chili with Turkey
NOT Thanksgiving chili

1 large onion, chopped
4 cloves garlic, pressed
1 tbsp + 1 tsp chili powder
1 1/4 tsp cumin
1 1/4 tsp oregano
20 oz ground turkey
14 oz can tomato sauce
14 oz can diced tomatoes
4 oz can green chiles
14 oz can pinto beans, drained

sour cream
cilantro

Saute the onions and garlic in some oil. Add in the turkey and saute until almost browned. Add the rest of the stuff in and simmer for 20-30 minutes. Serve with sour cream and chopped cilantro.

contributed by Tanya Harrison

Green Chili Shredded Beef

• 3-5  pound chuck roast
• 1 large can whole green chilies
• salt, pepper, and other spices

Generously season the chuck roast with salt, pepper, and spices.  Place the roast in the crock pot.  Pour the can of whole green chilies over the roast.  Cook in the crock pot on High for 6 hours or until tender.  Shred the meat with two forks and serve.  Store leftovers in an airtight container. 

Serve with your favorite Mexican accompaniments!

A lot of juice will develop as a result of the cooking process.  Drain off most of it before serving or else you will have drippy beef.  (You can reserve it to make Green Chili French Dip sandwiches.)  Don't remove all of the because you want to have some reserved for storing leftovers or else your beef will be DRY!

          Pork Chops and Country Gravy

• YIELD: 4 servings (serving size: 1 pork chop, 2/3 cup potatoes, and 1/4 cup gravy)
• COURSE: Main Dishes

Ingredients

• 3/4 teaspoon salt, divided
• 4 (4-ounce) boneless center-cut loin pork chops (about 1 inch thick)
• 1 teaspoon butter
• 1 1/3 cups 1% low-fat milk
• 3 tablespoons all-purpose flour
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon black pepper
• 1 (20-ounce) package refrigerated mashed potatoes (such as Simply Potatoes)

Preparation

Heat a large nonstick skillet over medium-high heat. Sprinkle 1/4 teaspoon salt evenly over both sides of pork. Add 1 teaspoon butter to pan, stirring until butter is melted. Add the pork to pan, and cook pork for 3 minutes on each side. Remove pork from pan, and keep warm.
Combine low-fat milk and flour, stirring with a whisk. Add the milk mixture to pan, stirring with a whisk. Stir in remaining 1/2 teaspoon salt, poultry seasoning, and black pepper. Return pork to pan. Cover; reduce heat, and simmer for 7 minutes or until gravy is thick and pork is done.
While pork cooks, prepare potatoes according to package directions. Serve with pork.

---

• Calories: 322
• Fat 10 grams

                   Chicken Chipotle Salad

4 servings (serving size: 2 1/2 cups)

 Ingredients

• Dressing:
• 1/3 cup chopped fresh cilantro
• 2/3 cup light sour cream
• 1 tablespoon minced chipotle chile, canned in adobo sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 teaspoons fresh lime juice
• 1/4 teaspoon salt
• Salad:
• 4 cups shredded romaine lettuce
• 2 cups chopped roasted skinless, boneless chicken breasts (about 2 breasts)
• 1 cup cherry tomatoes, halved
• 1/2 cup diced peeled avocado
• 1/3 cup thinly vertically sliced red onion

• 1 (15-ounce) can no-salt-added whole-kernel corn, rinsed and drained

Preparation

To prepare dressing, combine first 7 ingredients, stirring well.

To prepare salad, combine lettuce and remaining ingredients in a large bowl. Drizzle dressing over salad; toss gently to coat. Serve immediately.

Tip: Add a spoonful of adobo sauce for a spicier salad. Kidney or pinto beans also taste great in this dish.

•  

249 calories and 8 grams of fat for 2 ½ cups of salad

French Dip Sandwiches

                                  

3 lb roast

Package of onion soup mix

2 cups water

2 cans beef broth

Provolone cheese

Rolls

Place roast in crock pot, sprinkle with soup mix. Pour in water and broth around meat. Cook on low 8-10 hours or high for 6. After cooked, pull out meat and slice or shred. Place a pile of meat on bun, cover with a slice of cheese, and place under a broiler until golden and crisp(only takes a minute!). Strain the juice from crockpot and pour into small containers for dipping. Enjoy!

Mongolian Beef

                                        

4 tsp. vegetable oil
2 tsp. ginger, minced
2 Tbsp. garlic, minced
1 c. soy sauce
1 c. water
1 c. brown sugar (packed)
2 c. vegetable oil
2 Lb. flank steaks
½ c. cornstarch
3 large green onions

Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat.

Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly.

After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef.

Buffalo Chicken Sandwiches

                          

2-3 chicken breasts

1 bottle of Frank's Red Hot BUFFALO Wing Sauce

1-2 Tbsp. dry Hidden Valley Ranch mix

2 Tbsp. butter

6 hoagie rolls

Directions:

Place chicken breasts in slow cooker, and pour 3/4 of the wing sauce and the ranch dressing mix over top. Cover and cook on low for 6 hours.

Once the chicken has cooked, add the butter, then shred the meat with two forks. Pile the meat onto the hoagie rolls and add a splash of remaining sauce if desired.

*I topped ours with lettuce, tomato, mozzarella cheese and drizzled ranch dressing over each one. Yummo!