i'm cooking!

i have never been so excited to start cooking my own food again. tomorrow the house is getting a deep clean to get me inspired to cook!

i have a new planning system. we'll see if it works. i have a really hard time with this. i frequently forget a few ingredients at the grocery store and i always forget to marinate or refrigerate overnight. so, i record cooking shows on my office tv, get the recipes, email them to my special recipes only gmail address and organize them with labels. (chicken, giada, pioneer woman, vegetarian etc etc). then i star the recipes i want to use that week and print them.

so i am sharing them here, because i have a HARD time figuring out what to eat. i will try and follow up next week, most of these i haven't tried. but they looked easy on tv and they don't have crazy expensive ingredients. so we'll see....

Crispy Rice Treats

2008, Ellie Krieger, All rights reserved

Prep Time:

10 min

Inactive Prep Time:

30 min

Cook Time:

3 min

Level:

Easy

Serves:

15 servings, serving size: 1 square

Ingredients

• 1/2 cup honey
• 1/2 cup natural chunky-style peanut butter
• 6 cups crispy brown rice cereal
• 2/3 cup chopped dried cherries (3 ounces)
• Cooking spray

Directions

Combine honey and peanut butter in a large pot and heat over medium-low heat until melted, about 2-3 minutes. Add brown rice cereal and cherries and stir to combine until mixture is sticky. Press into a 9 by 13-inch pan sprayed with cooking spray. Let cool, then chill in refrigerator for 30 minutes. Cut into 15 (2 1/2 by 3-inch) squares.

Per Serving:

Calories 160; Total Fat 5 g; (Sat Fat 0.5 g, Mono Fat 0 g, Poly Fat 0 g) ; Protein 3 g; Carb 26 g; Fiber 2 g; Cholesterol 0 mg; Sodium 35 mg

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Butter Chicken

Added by lillieknits on September 12, 2009 in Main Courses, Poultry

Prep Time 12 Hours Cook Time 40 Minutes

Servings 4

Difficulty Easy

Ingredients

• 4 pieces Boneless, Skinless Chicken Breasts
• 5 cloves Garlic, Minced
• 1 teaspoon Salt
• ½ teaspoons Black Pepper
• ½ teaspoons Cayenne Pepper
• ¼ teaspoons Ground Coriander
• ¼ teaspoons Cumin
• ¼ teaspoons Cardamom
• 1 whole Lime, Juiced
• 1 whole Onion, Diced
• ¼ cups Butter
• 1 can (14.5 Oz. Can) Tomato Sauce
• 1 can (14.5 Oz. Can) Petite Diced Tomatoes
• 1 pint Whipping Cream
• 1 bunch Chopped Cilantro, to taste
• 2 cups Basmati Rice (or However Much You Want)

Preparation Instructions

Combine first 9 ingredients and marinate overnight.

Saute the onion in the butter until soft. Add marinated chicken and cook about 10 minutes. Add the tomato sauce and diced tomatoes. Cook for 30 minutes over medium-low heat with the lid on. Add the whipping cream (I have used light cream or half-and-half also) and cilantro just before serving over Basmati rice.

Note: this is a little spicy, but you can cut back on the cayenne if you want.

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crock pot sweet pork

1 pork loin 2.5-3lbs

3/4 c brown sugar

2 can green chilies

1 packet taco seasoning

3/4 bottle of salsa

pinch of dried onion

1/2 c water

4-5 hours. shred. 1 hour

serve with queso blanco, avacados and corn tortillas fried in oil.

Crunchy Tomatillo-Avocado Salsa

Salsa Verde Crujiente con Aguacate
Makes about 2 1/2 cups
Recipe from Season 7 of Mexico - One Plate at a Time

Ingredients

8 ounces (about 4 medium) tomatillos, husked and rinsed
1/2 cup (loosely packed) coarsely chopped cilantro
Hot green chiles to taste (roughly 2 small serranos or 1 small
jalapeño), stemmed and roughly chopped
1 ripe avocado, pitted, flesh scooped from the skin
1 small white onion, cut into 1/4-inch pieces
Salt
Directions

Roughly chop half of the tomatillos and scoop them into a food
processor with the cilantro and green chiles. Measure in 1/4 cup
water and process to a slushy, coarse puree. Roughly chop half the
avocado, add it to the processor and pulse until it is incorporated
into the salsa. Scrape into a serving dish. Scoop the onion into a
small strainer and rinse under cold water. Add to the salsa. Finely
chop the remaining tomatillos and add them, too. Finally, chop the
remaining avocado into 1/4-inch pieces and stir them into the salsa.
Taste and season with salt, usually about 3/4 teaspoon.

Alternative Method: Put all the tomatillos (quartered), cilantro and
chiles through a meat grinder to chop them (no water necessary), then
stir in finely chopped avocado and rinsed onion.

Basic Mexican Rice

Added by Ree on November 11, 2009 in Rice, Sides

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 8

Difficulty Easy

Ingredients

• 2 Tablespoons Canola Oil
• ½ whole Large Onion, Chopped
• 3 cloves Garlic, Minced
• 2 cups Long Grain Rice
• 1 can Rotel (10 Ounce)
• 1 can Whole Tomatoes (14.5 Ounce)
• 2 cups Low Sodium Chicken Broth (more If Needed)
• 1 teaspoon Cumin (more To Taste)
• 1 teaspoon Kosher Salt
• Fresh Cilantro, Chopped

Preparation Instructions

Heat oil in a large skillet. Add onions and garlic, then cook for 3 to 4 minutes. Reduce heat to low and add rice and garlic. Stir constantly, making sure the rice doesn’t burn. Cook over low heat for 3 minutes. Add Ro-tel and tomatoes. Stir to combine and let cook for 2 minutes. Finally, add broth and bring to a boil. Reduce heat to low, cover, and simmer for 10 to 15 additional minutes or until rice is done. Add more liquid as needed; rice shouldn’t be sticky.

Just before serving, sprinkle lots of freshly chopped cilantro over the top. Serve immediately.

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Chop Suey

2006, Ellie Krieger, All rights reserved

Ingredients

* 8 (3 by 3-inch) packaged Chinese wonton skins, separated

* 1 tablespoon plus 2 teaspoons canola oil

* 1/4 teaspoon salt

* 2 scallions, greens included, trimmed and thinly sliced (about 1/4 cup)

* 3 cloves garlic, sliced

* 4 cups sliced napa cabbage

* 3/4 cup celery, thinly sliced (about 4 celery hearts or 2 long stalks)

* 1 (8-ounce) can bamboo shoots, drained and julienned

* 2 cups shiitake mushrooms, cleaned, trimmed and thinly sliced (about 6 ounces)

* 3/4 teaspoon sugar

* 1 cup low-sodium chicken broth

* 1 1/2 tablespoons low-sodium soy sauce

* 2 tablespoons toasted sesame oil

* 1 1/2 teaspoons cornstarch dissolved in 1 tablespoon cooking sherry

* 2 cups cubed or shredded cooked turkey or chicken

* 2 cups cooked brown rice

* 1 tablespoon toasted sesame seeds

Directions

Preheat the oven to 375 degrees F.

Brush a baking sheet and the wonton skins lightly on both sides with 2 teaspoons of oil. Season with salt and bake for 10 to 12 minutes, or until browned and crisp. Transfer to a cooling rack and reserve.

In a large heavy skillet or wok, heat the remaining 1 tablespoon of canola oil over medium-high heat. Add the scallion, garlic, cabbage, celery, bamboo shoots, and mushrooms and stir-fry until cabbage is soft and wilted, about 3 to 4 minutes. Add the sugar, 3/4 cup of the chicken broth, soy sauce, and sesame oil and cook for 3 minutes. Add the sherry-cornstarch mixture and, if the mixture is a little dry, the additional 1/4 cup chicken stock. Add the turkey or chicken and heat through. Serve the chop suey over the cooked brown rice and top with sesame seeds and reserved crushed wonton skins.

Yield: 4 servings (1/2 cup brown rice, 1 cup chop suey, 2 wonton skins)

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Pastor Ryan’s Chicken Tikka Masala

Added by Ree on September 11, 2009 in Main Courses, Poultry

Prep Time 30 Minutes Cook Time 1 Hour

Servings 6

Difficulty Easy

Ingredients

• 3 whole (to 4) Chicken Breasts
• Kosher Salt
• Ground Coriander
• Cumin, To Taste
• ½ cups Plain Yogurt
• 6 Tablespoons Butter
• 1 whole Large Onion
• 4 cloves Garlic
• 1 piece (approximately 2 Inches) Chunk Fresh Ginger
• Garam Masala
• 1 can (28 Ounce) Diced Tomatoes
• Sugar
• 1-½ cup Heavy Cream
• 2 cups Basmati Rice
• _____
• OPTIONAL:
• Fresh Cilantro
• Chili Peppers
• Turmeric
• Frozen Peas

Preparation Instructions

Start by seasoning the chicken breasts with some kosher salt. Next sprinkle them on both sides with some coriander and cumin. Then coat the chicken breasts completely with the plain yogurt. Set the chicken on a metal cooling rack over a foil-lined baking sheet and place it about 10-12 inches below a broiler for 5-7 minutes per side. Watch carefully so as not to totally char the chicken. It should have slightly blackened edges. Remove from oven.

Next dice one large onion. In a large skillet melt 2 tablespoons butter over medium-high heat. Toss in the onions and sauté until they are slightly browned. As the onions cook, mince your garlic. Next, cut off the outer skin and mince or grate a 1 by 2 inch chunk of fresh ginger. Add the garlic and ginger to the onions. Also throw in about 1 tablespoon of salt.

Next you are going to add about 3 tablespoons Garam Masala spice. And if you like it hot, this is also when you will add your hot chili peppers. Serranos work well. Now you are going to add your can of diced tomatoes. Continue cooking and stirring, scraping the bottom of the pan to deglaze it. Add about 1 tablespoon sugar. Let this mixture simmer on medium for about 5 minutes.

To a rice cooker add 2 cups Basmati rice, 4 tablespoons butter, 1 teaspoon salt, 1 tablespoon Ground Turmeric and 4 cups water. Cover, turn on your rice cooker and walk away. If you do not have a rice cooker, cook your rice as usual but make sure that you use Basmati rice.

After the Tikka Masala sauce has had a chance to simmer for a little bit, add in the 1 ½ cups of heavy cream. Now, chop up your chicken breasts into chunks and stir them into the Tikka Masala sauce. A handful of chopped fresh cilantro is a nice addition if you like cilantro. You can also throw some frozen peas into the cooked rice, give them a stir, and allow the heat of the rice to cook the peas. It tastes great and gives another nice dash of color. Serve the rice with the Chicken Tikka Masala over top. Make sure to have some Nann bread handy, too.

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Cajun Chicken Pasta

Added by Ree on January 31, 2010 in Main Courses, Pasta

Prep Time 10 Minutes Cook Time 15 Minutes

Servings 6

Difficulty Easy

Ingredients

• 3 whole Boneless, Skinless Chicken Breasts, Cut Into Cubes
• 3 teaspoons Cajun Spice Mix, More To Taste
• 1 pound Fettuccine
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Green Bell Pepper, Seeded And Sliced
• 1 whole Red Bell Pepper, Seeded And Sliced
• ½ whole Large Red Onion, Sliced
• 3 cloves Garlic, Minced
• 4 whole Roma Tomatoes, Diced
• 2 cups Low Sodium Chicken Broth
• ½ cups White Wine
• 1 cup Heavy Cream
• Cayenne Pepper To Taste
• Freshly Ground Black Pepper, To Taste
• Salt To Taste
• Chopped Fresh Parsley, To Taste

Preparation Instructions

Cook pasta according to package directions. Drain when pasta is still al dente; do not overcook!

Sprinkle 1 1/2 teaspoons Cajun spice over chicken pieces. Toss around to coat. Heat 1 tablespoon oil and 1 tablespoon butter in a heavy skillet over high heat. Add half the chicken in a single layer; do not stir. Allow chicken to brown on one side, about 1 minute. Flip to the other side and cook an additional minute. Remove with a slotted spoon and place on a clean plate.

Repeat with remaining chicken. Remove chicken, leaving pan on high heat.

Add remaining olive oil and butter. When heated, add peppers, onions, and garlic. Sprinkle on remaining Cajun spice, and add salt if needed. Cook over very high heat for 1 minute, stirring gently and trying to get the vegetables as dark/black as possible. Add tomatoes and cook for an additional 30 seconds. Remove all vegetables from the pan.

With the pan over high heat, pour in the wine and chicken broth. Cook on high for 3 to 5 minutes, scraping the bottom of the pan to deglaze. Reduce heat to medium-low and pour in cream, stirring/whisking constantly. Cook sauce over medium-low heat for a few minutes, until cream starts to thicken the mixture. Taste and add freshly ground black pepper, cayenne pepper, and/or salt to taste. Sauce should be spicy!

Finally, add chicken and vegetables to sauce, making sure to include all the juices that have drained onto the plate. Stir and cook for 1 to 2 minutes, until mixture is bubbly and hot. Add drained fettuccine and toss to combine.

Top with chopped fresh parsley and chow down!

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Beet, Pear, and Goat-Cheese Salad - Everyday Food

Ingredients

Serves 4

* 1/4 cup fresh orange juice
* 1 tablespoon red-wine vinegar
* 1 tablespoon olive oil
* 2 teaspoons Dijon mustard
* Coarse salt and ground pepper
* 1 recipe Basic Roasted Beets
* 2 firm, ripe Bartlett pears, peeled, halved lengthwise, cored, and sliced 1/4 inch thick lengthwise
* 4 ounces soft goat cheese, crumbled
* 1/3 cup toasted pecans or walnuts, coarsely chopped

Directions

1. In a medium bowl, whisk together juice, vinegar, oil, and mustard; season with salt and pepper.
2. Arrange beets and pears on four serving plates. Drizzle with dressing. Scatter cheese and nuts over, and season with more pepper, if desired. Serve immediately.

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Crispy-Skinned Chicken a l'Orange Melissa D'Arabian

Ingredients

* Kosher salt and freshly ground black pepper
* 3 skin-on bone-in chicken breast halves
* 1 tablespoon vegetable oil
* 1/2 cup frozen orange juice concentrate
* 4 tablespoons honey

Directions

Preheat the oven to 375 degrees F.

Liberally salt and pepper the chicken breast halves. Heat the oil in a
large saute pan over medium-high heat and sear the chicken, skin side
only, until brown and beginning to crisp, about 5 minutes.

Meanwhile, make the orange glaze: In a small saucepan, heat the orange
juice concentrate, honey, and salt and pepper, to taste, over medium
heat, and boil for 3 minutes. Remove from the heat.

Turn the chicken over and brush each piece with the glaze. Turn the
chicken skin side up and transfer the pan to the oven. Bake until the
internal temperature reaches 160 to 170 degrees F on an instant-read
thermometer, brushing on more glaze halfway through, about 15 minutes
in total. Let the chicken rest for 10 minutes on a cutting board.
Remove the chicken breast from the bone and slice the meat on the
bias. Transfer the chicken to a serving platter and serve.

Perfect Crispy Potatoes

Ingredients

* 1/4 cup vegetable oil
* 3 russet potatoes, peeled, and cut into 1/2-inch cubes
* Kosher salt and freshly ground black pepper
* 3 tablespoons water
* 1 tablespoon unsalted butter

Directions

Preheat oven to 375 degrees F.

In a large saute pan, heat the oil over medium-high heat. Add the
potato cubes and season with salt and pepper, to taste. Saute stirring
frequently, for 5 minutes. Turn the heat up to high, add the water,
stir, and cover the pan with a lid. Steam the potatoes until the water
evaporates, about 3 or 4 more minutes. (Every 1 to 2 minutes, open the
lid long enough to stir the potatoes so they don't stick.) Lower the
heat to medium, and saute another 1 to 2 minutes until all traces of
water are gone. Toss in the butter and stir to coat the potatoes.
Spread the potatoes out on a baking sheet. Bake in the oven until the
potatoes are crisp and browned to your liking, about 15 to 25 minutes
depending on how dark you want them. Transfer the potatoes to a
serving bowl and serve.