Veggie Burgers w/Buter Beans

  • 1 small onion, chopped
  • 1 tablespoon finely chopped jalapeno pepper
  • 6 saltine crackers, crushed
  • 1 egg, beaten         
  • 1/2 cup shredded Cheddar cheese
  • 1/4 teaspoon garlic powder
  • salt and pepper to taste
  • 1/4 cup vegetable oil

    Directions
  1. In a medium bowl, mash butter beans. Mix in onion, jalapeno pepper, crushed crackers, egg, cheese, garlic powder, salt, and pepper. Divide into 4 equal parts, and shape into patties.
  2. Heat oil in a large skillet over medium-high heat; use more or less oil to reach 1/4 inch in depth. Fry patties until golden, about 5 minutes on each side.

Chicken w/Peaches

I halved the chicken, and just used breasts, since Max is a big breast fan.

Chicken and Peaches Food Network Link

Ingredients
2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce
Directions
Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.

While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

Mojito

1/2 Lime
2 tbsp sugar
Fresh mint
4 cl Rum
Ice
Mineral water (sparkling Water)

Mix the lime juice with the sugar
Ads ice and the crushed mint leafea
Add rum
Fill the rest of the glass with sparkly water

Sunshine Cake

Ingredients

3 eggs
1 cup Sugar (2 1/2 dl)
1 1/4 cup flour (3 dl)
1 1/2 stick of butter (150 g )

Beat egg and sugar until fluffy
Add flour, then melted butter
Grease and bread a form
Pour the batter in it
Add apples or any fruit of your choice
Bake for 20-30 minutes at 375F

YUM!

Curried quinoa with orange zest

Never made this one saw it in a store and it looked good, let's try it and modify as we go along!

Quinoa
Onion
Madras Curry powder
Orange zest
Arugula
Vegetable broth

Sauté onion with curry powder until onion is translucent

Add water, add quinoa let cook until quinoa is done

Cool off add arugula, orange zest and....

I'm thinking dried cranberry, walnuts?

Meatball Soup

Ingredients:

1 (1 pound) package frozen cooked meatballs
1 (28 ounce) jar pasta sauce
6 cups water
1 cup pre-shredded carrots
3 cloves garlic, minced
1 green bell pepper, chopped
1 cup orzo pasta
1/2 cup grated Parmesan cheese
Preparation:

In large stockpot combine all ingredients except for green bell peppers, pasta, and cheese.

Bring to a boil, then reduce heat ato medium low and simmer for 15 minutes.

Add peppers and pasta; cook over medium high until pasta is tender, about 8-10 minutes longer, stirring frequently.

Serve with cheese.

Mexican Lasagna

 
Mexican Lasagna

Ingredients

    3 tablespoons extra-virgin olive oil
    2 pounds ground chicken breast, available in the packaged meats case
    2 tablespoons chili powder
    2 teaspoons ground cumin
    1/2 red onion, chopped
    1 (15-ounce) can black beans, drained
    1 cup medium heat taco sauce or 1 (14-oz) can stewed or fire roasted tomatoes
    1 cup frozen corn kernels
    Salt
    8 (8 inch) spinach flour tortillas, available on dairy aisle of market
    2 1/2 cups shredded Cheddar or shredded pepper jack
    2 scallions, finely chopped

Directions

Preheat the oven to 425 degrees F.

Preheat a large skillet over medium high heat. Add 2 tablespoons extra-virgin olive oil - twice around the pan. Add chicken and season with chili powder, cumin, and red onion. Brown the meat, 5 minutes. Add taco sauce or stewed or fire roasted tomatoes. Add black beans and corn. Heat the mixture through, 2 to 3 minutes then season with salt, to your taste.

Coat a shallow baking dish with remaining extra-virgin olive oil, about 1 tablespoon oil. Cut the tortillas in half or quarters to make them easy to layer with. Build lasagna in layers of meat and beans, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly. Top with the scallions and serve.

Spicy Sausage and Escarole Soup

Spicy Sausage, Escarole & White Bean Stew

1 Tbs. extra-virgin olive oil
1 medium yellow onion, chopped
3/4 lb. hot Italian sausage, casings removed
2 medium cloves garlic, minced
2 15-oz. cans cannellini beans, rinsed and drained
1 small head escarole, chopped into 1- to 2-inch pieces, washed, and lightly dried
1 cup low-salt canned chicken broth
1-1/2 tsp. red-wine vinegar; more to taste
Kosher salt
1/4 cup freshly grated Parmigiano-Reggiano

Heat the oil in a heavy 5- to 6-qt. Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until tender, 5 to 6 minutes. Add the sausage, raise the heat to medium high, and cook, stirring and breaking up the sausage with a wooden spoon or spatula until lightly browned and broken into small (1-inch) pieces, 5 to 6 minutes. Add the garlic and cook for 1 minute, then stir in the beans. Add the escarole to the pot in batches; using tongs, toss with the sausage mixture to wilt the escarole and make room for more.

When all the escarole is in, add the chicken broth, cover the pot, and cook until the beans are heated through and the escarole is tender, about 8 minutes. Season to taste with the vinegar and salt. Transfer to bowls and sprinkle each portion with some of the Parmigiano.

Pineapple Chicken

 
Pineapple Chicken

Ingredients
.                 5 skinless, boneless chicken breast halves
.                 1 1/2 (1 ounce) packages dry onion soup mix
.                 2 cups water
.                 1 (15 ounce) can pineapple, drained
.                 1 large orange, sliced in rounds
.                 1 tablespoon vegetable oil

Directions
.  oil up large frying pan. Brown chicken breasts in pan, meat side down.
.  Turn chicken over; add pineapple chunks, onion soup, and water.
Cover, and reduce heat to low. Simmer for 30 minutes. Garnish with cooked pineapple chunks and fresh orange slices.

Southern Pork Tenderloin

 
    .  2 pork tenderloins, cut in 1-inch slices
    .  2 tablespoons flour
    .  1/2 teaspoon salt
    .  Dash black pepper, or to taste
    .  2 to 3 tablespoons olive oil
    .  1 cup orange juice
    .  1/2 teaspoon dried leaf basil
    .  2 tablespoons brown sugar
    .  2 tablespoons red wine vinegar
    .  1 clove garlic, minced
    .  1/2 teaspoon chili powder
    .  6 to 8 green onions, thinly sliced
Preparation:
Heat oven to 350°.
Slice pork tenderloins into 1-inch rounds; using the heel of your hand, flatten each slice slightly.
Combine flour, salt and pepper; coat pork pieces with the mixture.
In a large skillet, heat olive oil over medium-high heat. Saute the pork slices for about 2 minutes on each side, or until browned. Combine remaining ingredients and pour over the pork (If your skillet is not ovenproof, put the pork in a baking dish first). Transfer to the oven and bake, uncovered, for 20 to 25 minutes, until pork is glazed and mixture is reduced and slightly thickened.
Serves 4 to 6.

Maple Glazed Salmon w/Pineapple

 
Maple Glazed Salmon: w/pineapple http://www.realsimple.com/food-recipes/browse-all-recipes/maple-glazed-salmon-pineapple-10000001132429/index.html
          .                                1 cup white rice
          .                                1/2 cup maple syrup
          .                                2 tablespoons Dijon mustard
          .                                4 6-ounce salmon fillets
          .                                1 1/2 teaspoons kosher salt
          .                                1/2 teaspoon black pepper
          .                                1/2 fresh pineapple, peeled
          .                                1 jalapeño, seeded and finely chopped
Directions
          .        Cook the rice according to the package directions.
          .        Whisk together the maple syrup and mustard in a small saucepan over medium heat and bring to a boil. Simmer until slightly thickened, about 5 minutes. Remove from heat and set aside.
          .        Heat broiler. Place the salmon in a foil-lined 9-by-13-inch baking dish. Season with the salt and pepper.
          .        Cut the pineapple lengthwise into quarters, then cut each quarter into ½-inch-thick triangles. Scatter the pineapple and jalapeño around the salmon.
          .        Brush the salmon with the syrup mixture and broil for 5 to 7 minutes or until it flakes easily and is the same color throughout.
Serve the salmon and pineapple with the rice and drizzle with the remaining glaze, if desired.

Garlicky Butternut Squash

 Garlicky Butternut Squash: http://allrecipes.com/Recipe/Garlicky-Baked-Butternut-Squash/Detail.aspx
    .                 2 tablespoons minced fresh parsley
    .                 2 tablespoons olive oil
    .                 2 garlic cloves, minced
    .                 1 teaspoon salt
    .                 1/2 teaspoon pepper
    .                 3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
    .                 1/3 cup grated Parmesan cheese

Directions
    .  In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.
Transfer to an ungreased shallow 2-qt. baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Saucy Halibut

 
4 halibut fillets, about 8 ounces each    
salt and pepper
2 tablespoons mayonnaise
2 teaspoon Dijon mustard or spicy brown mustard
2 tablespoons sweet orange marmalade
1 scant teaspoon curry powder
3 green onions, thinly sliced (save about 1 tablespoon for garnish)

 
Preparation:
Heat oven to 400°.

Line a baking dish with foil and oil lightly. Place the halibut fillets, skin side down, on the foil. Sprinkle lightly with salt and pepper.

Combine mayonnaise, marmalade, curry powder, and all but about 1 tablespoon of the green onions. Spread evenly on the tops of the fillets. Bake for about 15 minutes, or until fish flakes easily with a fork.

West Virginia Yum Yums


West Virginia Yum Yums

1 can Campbells Golden Mushroom soup

1 large green pepper, chopped

4-5 organic carrots
,chopped
1 medium mushroom
,
1 lb of pork tips
 (I cut up tenderloin)
1 tbs butter
Salt and pepper to taste
Seasoning of your choice
1. Take the tablespoon of butter and melt in a pan. 
2. Season pork with salt and pepper, and heat the tips on medium until cooked thoroughly. 
 3.  Add a bit less than 1 can of water to the mushroom soup and add water/soup mix to pan. 
4. Stir. Let sit for five minutes. 
5. Add carrots. Stir. Wait two minutes. 
6. Add pepper and mushrooms and any spices you desire. 
7.Turning the mixture over and over again, heat for at least fifteen minutes or until ready. 

Fancy Asparagus (Side Dish)


INGREDIENTS
    .  1 tablespoon olive oil
    .  1/4 cup sliced purple onion
    .  1 clove garlic, chopped
    .  salt and pepper to taste
    .  lemon pepper to taste
    .  10 spears fresh asparagus
    .  2 tablespoons white wine
    .  1 tablespoon Parmesan cheese
1 tablespoon crushed whole wheat crackers


DIRECTIONS
   .   Heat the olive oil in a skillet over medium-high heat. Mix in onion and garlic, and season with salt, pepper, and lemon pepper. Cook and stir until tender. Place asparagus in the skillet, and cook 8 minutes, turning occasionally to coat with seasonings. Sprinkle wine into the skillet, and scrape up any browned bits.
Transfer asparagus to a shallow dish. Drizzle with remaining mixture in skillet, and dust evenly with Parmesan cheese and crushed whole wheat crackers.