Chicken Taco Soup

Ingredients:

4 chicken breasts
1/2 Onion; Diced
1 can Pinto Beans
2 cans Black Beans
1 can Kidney Beans
1 can White Kidney Beans
2 cans Mexican Recipe Diced Tomatoes
1 can Tomato Sauce (8 oz)
1 can El Pato Tomato Sauce (can be found in most grocery stores in the Mexican Food Aisle)
Taco Seasoning (To Taste)
Tapatio Hot Sauce (To Taste)

Cook the chicken breasts with the diced onion in taco seasoning (to taste) in a large soup pot until chicken is nearly cooked all the way through and onions are tender. Remove chicken and dice. Drain most of the juice from the beans, then add to the pot. Add Tomatoes, Tomato sauces and two cups water. Add any additional Taco Seasoning to taste and Tapatio. (We like ours hot, so we add LOTS of hot sauce!) Let simmer for 20-30 minutes. Serve with Sour Cream, grated cheese and crumbled Tortilla chips.

Courtesy of Ashley Calaway

Beef Curry (Japanese style)

1 pkg S&B Golden Curry (you can find this at Winco in the Asian section top shelf)
1 lb. Lean Beef cut in small pieces
½ onion chopped
2 Tbsp cooking oil
1 ½ c baby carrots whole
1 ½ c potatoes, cubed
2 ½ c water

Stir-fry meat and onions in oil in a large skillet until onion are lightly browned, approx 3 min. Add carrots and potatoes. Add water and bring to a boil. Reduce heat, cover and simmer until meat is tender, approx 10 min. Remove from heat, break curry sauce block in to pieces and add them to skillet, stir until completely melted. Simmer 5 min. stirring constantly. Serve hot over rice.

From Jill Laws

Taco Chicken Foil Dinner

4 small boneless chicken breast halves
4 tsp taco seasoning
2 c thinly sliced peeled potatoes
½ c Monterey Jack cheese
½ c Cheddar cheese
½ c of you favorite salsa (I love Arriba)
¼ c sour cream

Preheat oven to 400 degrees. Sprinkle chicken evenly with seasoning mix. Place ½ cup of the potatoes on center of each of four large sheets of heavy-duty foil, season with salt an pepper; top each with 1 chicken breast, ½ 4 cup of the cheese mixture and 2 Tbs. of the salsa.

Bring up foil sides. Double fold top and both ends to seal each packet, leaving room for heat circulation inside. Place in single layer in 15x10x1 baking pan.
Bake 30-35 minutes or until chicken is cooked through and potatoes are tender. Remove packets from oven. Let stand 5 minutes. Place one packet on each of four dinner plates. Cut slits in foil with sharp knife to release steam before opening. Top each serving with sour cream.

From Kendell Prestwich

Delicious Bok Choy Salad

Ingredients:
First Step: Salad topping
½ cup butter
2 TB sugar
½ c sesame seeds
2 pkgs Top Ramen noodles (broken/crushed to tiny pieces)
3 oz sliced almonds

Melt the butter and lightly brown the above ingredients. Set aside browned ingredients in a separate container.

Second step: Salad
2 lbs Bok Choy (chop stalks as well as leaf, I also use savoy/chinese cabbage with good results)
4 green onion stalks (chop into small pieces)

Combine the above ingredients into a large salad bowl and refrigerate if not serving immediately.

Third Step: Dressing
¾ cup vegetable oil
¼ cup red wine vinegar
½ c sugar
2 TB soy sauce
1 TB sesame seed oil (this is a crucial ingredient! Find it in the Asian section in a small bottle)

Combine and mix the above third step ingredients.

Fourth step: Salad mixing/preparation
When ready to serve, mix all three prepared ingredients evenly in a large serving bowl.

Just a hint: It is not a good idea to refrigerate the salad if there are leftovers. It doesn't survive the refrigerator.

Courtesy of: Sierra Langford

Pad Thai - Stir-Fried Noodle

• ½ pound Rice Noodles
• 2 Eggs
• 3 Cloves Garlic
• 3 Tbsp oil
• 1Chicken Breast thinly sliced
• ½ cup Bean Sprouts
• ¼ cup green onions
• 2 tsp. roasted peanuts
• 3 Tbsp. Pad Thai sauce
• Lime or cilantro for garnish

Directions: Soak rice noodles in hot water until soft. Drain, and set aside. Next, heat oil in a wok or large heavy skillet. Saute chicken and garlic until browned. Remove, and set aside. Heat oil in wok over medium-high heat. Crack eggs into hot oil, and cook until firm. Add softened noodles, chicken and pad Thai sauce. You can also add lime juice or red pepper depending on taste. Mix while cooking, until noodles are tender. Add bean sprouts and green onions, and mix for 3 minutes. Garnish with peanuts, lime, or cilantro.

Serves 2 people.

Yellow Curry Chicken

• ½ chicken breast
• 2 cups coconut milk
• 1 cup of potatoes in chunks
• ¼ of a medium sized onion sliced
• 1 Tbsp. sugar
• ¼ tsp. salt
• 1 tsp yellow curry powder
• 1 Tbsp red chili paste

Directions: On low heat, mix yellow curry powder, Red Chili Paste and ½ of the coconut milk until oil separates out of coconut milk. Next, add chicken and potato stirring gently. Add sugar and salt and stir until it is dissolved. Still on low heat, cook for a few minutes allowing the chicken and potatoes to absorb some of the concentrated curry sauce.

Add the rest of the coconut milk and turn up the heat to medium, stirring gently until it is all mixed together. Allow to cook for 10-15 minutes stirring periodically to prevent the coconut milk from burning. If the sauce becomes too thick add a little bit of water. Once the potatoes are soft and become a light yellow color, add the pineapple chunks. Heat the pineapple and then serve with rice.

Serves 1-2 people.

Mango Sticky Rice

INGREDIENTS

• 1 1/2 cups uncooked short-grain white rice
• 2 cups water
• 1 1/2 cups coconut milk
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 cup coconut milk
• 1 tablespoon white sugar
• 1/4 teaspoon salt
• 1 tablespoon tapioca or corn starch
• 3 mangos, peeled and sliced

Directions: Combine the rice and water in a saucepan; bring to a boil; cover and reduce heat to low. Simmer until water is absorbed, 15 to 20 minutes. While the rice cooks, mix together 1 1/2 cups coconut milk, 1 cup sugar, and 1/2 teaspoon salt in a saucepan over medium heat; bring to a boil; remove from heat and set aside. Stir the cooked rice into the coconut milk mixture; cover. Allow to cool for 1 hour. Make a sauce by mixing together 1/2 cup coconut milk, 1 tablespoon sugar, 1/4 teaspoon salt, and the tapioca starch in a saucepan; bring to a boil. Place the sticky rice on a serving dish. Arrange the mangos on top of the rice. Pour the sauce over the mangos and rice.

Scottish Eggs

Ingredients:
Cooking oil (I use peanut oil)
1 large raw egg
1 Tablespoon water
1 lb sausage meat (I use turkey breakfast sausage)
Pinch of mace
Pinch of salt
Pinch of freshly ground pepper
6 hard boiled eggs*, with shells removed
1 Tablespoon flour
5 oz dry breadcrumbs

Place enough oil in skillet to make it 1-1/2” deep. Heat oil to 360 degrees (on my electric stove this is just above “5” on the dial).

Preheat oven to 350 degrees.

Beat the egg and water together and set aside.

Mix the sausage, mace, salt and pepper. Divide into 6 portions. Place each portion between clear plastic wrap and press flat.

Dust the hard boiled eggs in the flour. Remove one side of plastic wrap from sausage and place egg in center. Mold the sausage around the egg, making sure there are no gaps. Remove the plastic wrap and discard.

Place sausage in egg and water mixture and then in breadcrumbs. Press the crumbs in gently. Place in hot oil CAREFULLY. Cook for 3 minutes on each side (there should be enough oil to cover half the egg at one time). They should be light brown when done. Hint – be careful not to drip any water in the hot oil.

Drain eggs on paper towels and then place on cooling rack on top of cookie sheet. Bake in oven at 350 degrees for 30 minutes. They should be dark brown when done. Cut in half to serve.

You may serve hot or, allow to cool and, refrigerate for a cold snack later.

*Hard boiled eggs: place eggs in cold water for 15 minutes. Turn on High until boiling, place lid on pan and remove pan to a cool burner, let stand for 15 minutes. Place in sink and run cold water into pan until eggs are cool. Let eggs sit in cold water for 5 minutes. Dry and place in refrigerator over night. Tap shells on counter or side of sink until shell is completely broken and remove from large end first. If shell sticks, run under cool water or dip into bowl of water as you peel.

Submitted by Renae Murray

Coconut Chicken with Lime

1-1/2 lbs chicken breast
1/2 can of coconut milk
1 Tbs of tomato paste
1/2 tsp of cinnamon
1 cinnamon stick (optional)
1/2 onion, chopped
2 cloves of garlic, chopped
1 lime
1/2 a pineapple
2 Tbs of sugar
salt to taste

Rinse the lime under hot water, dry and zest. Brown the chicken and onion. Add salt, cinnamon and garlic. Mix tomato paste with sugar and water. Add to chicken. Add coconut milk, bring to a boil. Add cinnamon stick and lime zest. Cover and simmer for 20 mins. Dice the pineapple. Grill pineapple if desired. Add lime juice to chicken. Serve with rice and pineapple

Submitted by Sylvie-Anne Rasmussen

Pane Bianco (Italy)

2 packages yeast
2-1/2 cups very warm water
2 tablespoons sugar
2 teaspoons salt
6 -b7 cups all-purpose flour (or more)
yellow corn meal
1 slightly beaten egg white
1 tablespoon water

Dissolve sugar in very warm water, then sprinkle on the yeast. Let dissolve for a few minutes, then stir in. Let set about 10 minutes. Stir in salt, then stir in about 2 cups of flour. Beat. Then add another 2 cups of flour, kneading as necessary. Add the rest of the flour gradually to form a very stiff dough. (More flour may be needed.) Let rest another 10 minutes. Turn out on floured board and knead, adding flour to prevent sticking, for at least 15 minutes.

Let rise in greased bowl for about an hour. Punch down and let it rise again. Form two long loaves, place on greased baking sheets sprinkled with corn meal. Combine egg white and 1 tablespoon water, brush on loaves, let rise about an hour till nearly double.

Preheat oven to 375. Place shallow pan on lower rack of oven, fill with boiling water. Put loaves in the oven. Bake about 20 minutes, brush with more of egg-white mixture and bake another 20 minutes.

Submitted by Karen Utley

Wheat Farmer Bread (Finland)

1 potato, sliced thin
2 cups water
milk
1 package yeast
1-1/2 teaspoons salt
1 tablespoon sugar
2 tablespoons caraway seed
1-1/2 cups whole wheat flour
2 cups all-purpose flour
melted butter

Boil potato in water till very soft. Stir potato-water mixture to dissolve potato. Let cool a little, then add milk to make 2-1/2 cups liquid total. When cooled to very warm, add sugar and sprinkle on the yeast. Let dissolve, then add sugar, salt and caraway seed. Beat in whole-wheat flour, add all-purpose flour 1/2 cup at a time, kneading as necessary to form a stiff dough. Continue kneading till smooth and elastic.

Grease dough and let rise till double. Form 2 round loaves and let rise about 40 minutes. Using handle of a long wooden spoon, press straight down through loaves in rows about 1 inch apart. Bake at 375 for about 35 minutes. Brush with melted butter.

Submitted by Karen Utley

Limpa Bread (Sweden)

1 cup boiling water,
1/2 cup rolled wheat OR cracked wheat
2 teaspoons crushed fennel seed
1 tablespoon grated orange peel
2 teaspoons salt
1/3 cup molasses
1 package yeast
1-1/4 cup very warm water
2 cups rye flour
2 cups whole wheat flour
2 – 2-1/2 cups all-purpose flour
melted butter

In a large bowl, pour boiling water over rolled OR cracked wheat, fennel seed, orange peel, salt, molasses and 3 tablespoons butter. Let cool to lukewarm. Meanwhile, dissolve yeast in water and add to lukewarm mixture. Beat in rye flour, then stir in whole wheat flour. Add all-purpose flour 1/2 cup at a time to make a moderately stiff dough.

Turn dough out onto a floured board and knead till smooth and elastic, adding flour to prevent sticking. Grease dough and let rise in a warm place till doubled (about 2 hours). Punch down and form two round loaves. Let rise till almost doubled (about 1 hour). Bake at 350 for 35 minutes. Brush with melted butter.

Submitted by Karen Utley

Pine Nut Couscous

2 Tbsp. butter
3 Tbsp. pine nuts
2 cups couscous
2 cups chicken stock

During the last 5 minutes while lamb is cooking, melt butter and toast pine nuts. Add 2 cups stock and bring to a boil. Remove pan from heat, add couscous and cover pan. Let stand 5 minutes. Remove lid and fluff couscous with a fork.

Side note: I’ve also found a store-bought boxed version of pine nut couscous that also works well in a pinch.

Submitted by Brooke Williamson

Moroccan Lamb

2-1/2 lbs. boneless leg of lamb, cut into bite size pieces
1 Tbsp. grill seasoning (preferably McCormick Montreal Steak Seasoning)
2 tsp. turmeric
2 tsp. cumin
1-1/2 tsp. coriander
1 tsp. paprika
1/2 tsp. cinnamon
1/4 tsp. ground cloves
3 Tbsp. extra-virgin olive oil
2 medium onions, thinly sliced
3 cloves garlic, chopped
20 to 24 pitted dates, halved (about 1 cup)
2 cups chicken stock
4 green onions, chopped

Place lamb in a Ziploc bag. Combine the 7 spices in a small bowl. Sprinkle into the bag and seal bag. Shake and evenly coat the lamb pieces in the spices.

Heat a large, deep skillet over medium-high to high heat. Add 3 tablespoons olive oil, then the lamb. Sear the lamb and caramelize the meat all over, 5 to 7 minutes. Add the onions and garlic and cook 5 minutes more. Add the dates and 2 cups of chicken stock to the pan and cover. Cook 7 to 8 minutes more to plump the dates and soften the onions. Remove cover and adjust seasonings to taste.

Make couscous during last 5 minutes of cooking. Serve lamb over couscous and garnish with chopped green onions.

Submitted by Brooke Williamson

Corn Salsa

Corn mix:
1 pkg (16 oz) frozen corn, thawed
2 cans sliced olives
1 medium sweet red pepper, chopped
1 small onion, chopped
1/4 can jalapenos, pureed
cilantro to taste

Dressing Mix:
5 cloves garlic
1/2 cup olive or vegetable oil
1/4 cup lemon juice
3 Tbsp cider vinegar
1/2 tsp salt
1/2 tsp pepper

Pour dressing mix over corn mix and toss to coat. Refrigerate overnight. Just before serving, chop 4 ripe avocados and stir into salsa. Serve with chips. Yields approx. 7 cups.

Submitted by Arel Grimshaw

Chicken Tortilla Soup

1 (16 oz) can whole kernel corn, drained (or frozen corn)
2 (16 oz) cans pinto beans (or cook your own, approx. 4 cups cooked)
2 (16 oz) cans stewed or Ro-Tel tomatoes (or tomatoes and chilies)
1/3 cup salsa
2 cups chopped cooked chicken
1 clove garlic
3 cups chicken broth
2 tsp cumin
6 corn or flour tortillas, cut into small pieces
1 cups shredded Monterrey Jack or Cheddar cheese

Combine ingredients in large saucepan. Simmer for 30 minutes to blend flavors, stirring occasionally. Serve topped with tortilla pieces and cheese.

Submitted by Arel Grimshaw

Oriental Cabbage Salad

1 (3 oz) package chicken flavor oriental noodles
4 cups shredded cabbage
1/4 cup chopped green onions
2 Tbsp sesame seeds

Dressing:
Seasoning packet from noodles
3 Tbsp vinegar
2 Tbsp sugar
2 Tbsp salad oil
1/2 tsp ground white pepper
1/4 tsp salt
1/2 cup toasted, slivered almonds
1 to 2 cup cooked breaded chicken patties, cubed

Crush noodles slightly: place in colander. Pour boiling water over noodles to often slightly. Drain well. In a large bowl, combine noodles, cabbage, onions and sesame seeds.

For dressing: Combine seasoning packet from noodles, vinegar, sugar, oil, pepper and salt: mix well. Pour over cabbage mixture and toss to coat. Add cubed chicken. Cover and chill several hours or overnight. Before serving stir in almonds.

Submitted by Jennifer Chase

Italian Baked Ziti

8 oz ziti pasta (about 3 c dry)
1/2 lb lean ground beef
3 cup spaghetti sauce
2 cup low fat cottage cheese
2 Tbsp grated Parmesan cheese
1 egg
1 tsp dried parsley
1/4 tsp garlic powder

Preheat oven to 350. Cook ziti pasta according to package directions. Drain and set aside. Meanwhile crumble meat in large skillet. Saute meat until cooked. Add spaghetti sauce. Combine cottage cheese, Parmesan cheese, eggs, parsley, and garlic
powder. Mix thoroughly. Add ziti and mix well. Spread 1 cup of spaghetti sauce mixture in bottom of 9x13 inch pan. Pour remaining sauce over top. Cover with
foil and bake 30 minutes.

Submitted by Jennifer Chase

Spanish Chicken Kiev

4 boneless chicken breasts pounded flat
3 Tbsp cheese whiz
2 tsp instant minced onions
2 Tbsp chopped green chilies

Beat together cheese, onion, and chilies. Divided the mixture equally among the chicken breast, Place mixture toward one end of the chicken and roll up so to completely enclose filling.

1/4 cup butter
1 cup crushed cheddar cheese crackers
1 1/2 Tbsp taco seasoning

Dip each roll in butter then coat with mixture of crackers and seasoning. Cook at 350 for 30 to 40 minutes.

Submitted by Jill Laws

Tabbouleh

1 cup Bulgar wheat
1 1/2 cups boiling water
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup olive oil
3 1/2 tsp salt
1 cup minced scallions, white and green parts
2 cups chopped parley (2 bunches)
2 hothouse cucumbers unpeeled, seeded, and diced
4 cups chopped tomatoes
1 tsp fresh ground pepper

Place the bulgur in a large bowl, pour in the boiling water, and add the lemon juice, olive oil, and 1 1/2 teaspoons salt. Stir, then allow to stand at room
temperature for about an hour.

Add the scallions, mint, parsley, cucumber, tomatoes, 2 teaspoons salt, and the pepper; mix well. Season to taste and serve, or cover and refrigerate, The flavor will improve if the tabbouleh sits for a few hours.

Submitted by Jill Laws