Joel's Jerk Chicken Pineapple Pastra

I tried this tonight and it was really good. But I think next time I will use rice instead of Pasta.

Joel's Jerk Chicken Pineapple Pasta

INGREDIENTS
1 tablespoon olive oil
2 skinless, boneless chicken breast halves - cubed
1 (8 ounce) can pineapple tidbits with juice
1/4 cup shredded coconut
2 tablespoons brown sugar
1 teaspoon jerk seasoning mix
1/2 teaspoon ground cinnamon
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
salt and ground black pepper to taste
4 ounces dry fettuccini noodles
DIRECTIONS
Meanwhile, heat olive oil in a skillet over medium heat. Cook and stir chicken until no longer pink and juices run clear, 7 to 10 minutes. Stir in the pineapple and its juice, coconut, brown sugar, jerk seasoning, cinnamon, chili powder, red pepper flakes, salt and pepper. Reduce heat to low and simmer 15 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain. Toss chicken mixture with drained pasta.

Crab Pasta Salad

CRAB PASTA SALAD
By: Amy Dotson

7 oz. pasta shells
1 lb. imitation crab meat (fresh would be great also!)
1/2 c. cheddar cheese, grated
1 tsp. onion, finely chopped (green onion would be nice here too!)
1/2 c. celery, finely diced

DRESSING:
1/2 c. sour cream
1/2 c. mayo
1/2 c. milk
2 Tbs. lemon juice
1 tsp. sugar
Salt to taste
Pepper to taste
Mix together until smooth.

Cook shells according to package directions. Drain well, rinse in cold water two or more times and drain real well. Add crab meat, cheese and onion and celery. Toss gently with the dressing mixture.
Makes a good sized bowl of salad.

This is a light and yummy salad that we really like. It's best served with your favorite multi-grain cracker or some of my favorite - sourdough bread. ENJOY!!

Amy's Mexican Lasagna

This recipe will fill a 9x13 pan. Cut recipe in half to fit 8x8 pan.

1 pkg. flour tortillas (to be really healthy use wheat tortillas)
1-2 cans refried beans (depending on how much beans you use)
1 onion, chopped small
1 green bell pepper, chopped small
Green chilis (optional)
2 cups grated cheese (cheddar or mozzarella for low fat recipe. Both are delicious!)
1 16 oz jar salsa (about 2 cups from Costco bottle)
1 can diced tomatoes
Sour cream (optional)
Lettuce (optional)

Preheat oven to 350º.
Coat pan with non-stick cooking spray.
Layout tortilla. Spread thin (or not so thin) layer of beans. Sprinkle with onion, bell pepper, green chilis (optional), and cheese of choice. Roll up and put in pan. Continue process until baking dish is full.
In a pan on the stove heat up the salsa and tomatoes together. Pour over rolled up tortillas in the baking dish. Sprinkle cheese and any remaining ingredients (except beans) on top.

Bake for 30 minutes. YUMMY AND HEALTHY!
Option: Serve with sour cream on top and a side of lettuce.

Amy’s Easy Chicken Enchiladas

This recipe will fill a 9x13 pan. Cut recipe in half for 8x8 pan.

2 cans chicken (or shred your own - 3 chicken breasts)

2 cans cream of chicken soup

2 16 oz container sour cream (2^nd container optional)

1 can corn

2 cans green chilies

1 onion, chopped small

2 cups grated cheddar cheese

1 package flour tortillas (smaller size works best but any size will do)

Seasonings

Shredded lettuce

Preheat oven to 350°.

Coat pan with non-stick cooking spray.

Mix all of the above ingredients EXCEPT ½ cup grated cheese and tortillas J in a bowl. Season with taco seasoning, onion powder, garlic powder, salt, pepper, and chili powder if you have it (this is all to taste, you can taste the sauce before it’s cooked). Layer wet mixture and tortillas, starting with a thin layer of sauce, on the bottom of the pan until pan is full. Should be able to get 3 layers of tortillas (if not, don’t sweat it). Sprinkle remaining ½ cup grated cheese on top (use more if you would like).

Bake for at least 30 minutes. It will be good in the oven for up to an hour (covered in foil) without burning.

Tip: place baking dish on a cookie sheet to avoid any possible bubbling over.

Option: serve with sour cream on top and on a bed of shredded lettuce.

Recipes

Here are a few of my favorite recipes that I have proven to be tried and true. Sorry there are so many!

White Chicken Chili

White Chicken Chili
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon olive oil
4 cooked, boneless skinless chicken breast, chopped
2 cans chicken broth
1 can green chilies
2 teaspoon ground cumin
2 teaspoon dried oregano
1/2 teaspoon cayenne pepper
3 cans of great northern beans, drained, divided
1 cup shredded Monterey Jack cheese
Chopped jalapeno peppers

In a large saucepan over medium heat, cook the onions and garlic in oil
for 10 minutes or until onions are tender. Add chicken, chicken broth,
green chilies, cumin, oregano and cayenne pepper; bring to a boil.

Reduce heat to low. With a potato masher, mash one can of beans until
smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for
20-30 minutes or until heated thoroughly. Top each serving with cheese
and jalapeno peppers.

Cinnamon Rolls

Cinnamon Rolls
1 cup milk
1 cup water
1/4 cup butter
1 1/2 teaspoons salt
6 cups all-purpose flour
1 1/2 tablespoons active dry yeast
1/2 cup white sugar
2 eggs
1/3 cup butter, softened
1 1/2 teaspoons ground cinnamon
3/4 cup white sugar
3/4 cup raisins (optional)
3/4 cup chopped walnuts (optional)
2 cups confectioners' sugar
3 tablespoons butter, melted
1/2 teaspoon vanilla extract
3 tablespoons milk

In saucepan, heat 1 cup milk, water, and 1/4 cup butter until very warm
(butter doesn't need to be completely melted). Place milk mixture,
salt, flour, yeast, sugar, and eggs in the pan of the bread machine in
the order suggested by the manufacturer. Select the Dough cycle. Press
Start.

Once Dough cycle is complete, remove the dough from the bread machine.
Punch down, and divide into 2 parts. On a floured surface, roll each
part into a large rectangle. Smear each rectangle with the softened
butter. Combine the cinnamon and 3/4 cup sugar. Sprinkle over the
rectangles. Generously sprinkle the raisins and/or chopped nuts over
the top.

Roll the dough up into two logs starting at the long side. Cut each log
into 12 slices. Place the rolls cut side down into two 9x13 inch
greased baking pans. Cover, and let rise in a warm place until almost
doubled (about 30 minutes).

Bake in a preheated 375 degrees F (190 degrees C) oven for 20 to 25
minutes, or until golden. Combine the confectioners' sugar, 3
tablespoons melted butter, vanilla, and 3 tablespoons milk. Frosting
should be thick. Spread over baked rolls and enjoy.

From the Kitchen of Jerye!

Cranberry Salsa
1 (12-ounce bag) or 3 cups fresh cranberries, rinsed and drained
1/4 cup minced green onions
2 small (approximately 2 tablespoons) jalapeno peppers, cored, seeded
and minced
1/2 cup sugar
1/4 cup fresh cilantro leaves, minced
2 tablespoons finely grated fresh ginger
2 tablespoons fresh lemon juice
2 (8-ounce) packages cream cheese
Cranberries and/or cilantro sprigs for garnish

Sweet and Sour Meatballs

Sweet and Sour Meatballs
1 tablespoon butter
Medium green pepper sliced thinly
1 medium onion sliced thinly
1 clove garlic minced

Melt butter and sauté vegetables. Set aside.
Combine:
3/4 cup oats
1 lb hamburger
2 eggs
1 teaspoon salt
1 teaspoon pepper

Mix ingredients. Make into 2-inch balls. Cook in melted butter. (Or
cook 30 min in oven at 350°) Pour off grease.
Add:
20 oz. Pineapple chunks
1 cup extra pineapple juice
1/2 cup brown sugar
1/2 cup water
cover and cook for 10 minutes.

Combine:
2 tablespoon cornstarch
1/4 teaspoon ginger
1/3 vinegar
3 tablespoon soy sauce

Stir into meatballs. Cook while stirring until thickened. Add
vegetables. Heat thoroughly. Serve over white rice.

Potato, Spinach and Tomatoe Soup

Potato, Spinach and Tomatoe Soup
3 cloves crushed or finely chopped garlic
1 large onion, chopped
2 tablespoons extra-virgin olive oil
2 quarts chicken broth
3 pounds all purpose potatoes, peeled and thinly sliced
1 pound fresh triple washed spinach, stems picked and coarsely chopped
1/4 teaspoon nutmeg, grated or ground
Salt and pepper
1 (28-ounce) can chunky-style crushed tomatoes or diced tomatoes in
puree
1/2 cup grated Parmigiano-Reggiano or Romano

In a deep pot, saute garlic and onion in oil for 2 or 3 minutes. Add
broth and bring liquid to a boil. As you slice potatoes, add them
carefully to the broth. Cook potatoes 20 minutes, stirring
occasionally. The potatoes will begin to break up and thicken broth as
the soup cooks. Stir in spinach in bunches as it wilts into soup.
Season soup with nutmeg, salt and pepper, to your taste. Stir in
tomatoes and heat through, 1 or 2 minutes. Remove pot from the stove to
a trivet. Stir grated cheese into your soup and serve.

Fish Tacos

Fish Tacos
For the batter:
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1/4 teaspoon cayenne pepper
Dash Old Bay Seasoning
Approx 12 oz cold water
1 1/2 pounds firm-fleshed whitefish (tilapia, pollock, cod), cut into
1-ounce strips
Cornstarch, for dredging

For white sauce:
1 cup mayonnaise
1/4 cup milk
4 tablespoons lemon juice
1 teaspoon garlic salt

Heat oven to 200 degrees F.
Heat oil in a 5-quart Dutch oven over high heat until it reaches 320
degrees.

In a bowl, whisk together the flour, baking powder, salt, cayenne
pepper, and Old Bay seasoning. Whisk in the water until the batter is
completely smooth and free of any lumps. Refrigerate for 15 minutes.
Note: The batter can be made up to 1 hour ahead of time.

Lightly dredge fish strips in cornstarch. Working in small batches, dip
the fish into batter and immerse into hot oil. When the batter is set,
turn the pieces of fish over and cook until golden brown, about 2
minutes. Drain the fish on the roasting rack. Keep warm in the over
until all fish is cooked.

Serve on warm tortillas with cabbage, red onion, limes and white sauce.

Chicken Tortilla Soup

Chicken Tortilla Soup
1 pound shredded, cooked chicken
1 (15 ounce) can whole peeled tomatoes, mashed
1 (10 ounce) can enchilada sauce
1 medium onion, chopped
1 (4 ounce) can chopped green chile peppers
2 cloves garlic, minced
2 cups water
1 (14.5 ounce) can chicken broth
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
1 bay leaf
1 (10 ounce) package frozen corn
1 tablespoon chopped cilantro
7 flour tortillas
vegetable oil

Place chicken, tomatoes, enchilada sauce, onion, green chiles, and
garlic into a slow cooker. Pour in water and chicken broth, and season
with cumin, chili powder, salt, pepper, and bay leaf. Stir in corn and
cilantro. Cover, and cook on Low setting for 6 to 8 hours or on High
setting for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C).
Lightly brush both sides of tortillas with oil. Cut tortillas into
strips, then spread on a baking sheet.
Bake in preheated oven until crisp, about 10 to 15 minutes. To serve,
sprinkle tortilla strips over soup.

Thai Coconut Curry - MY FAVORITE!

Thai Coconut Curry
1 can coconut milk
1-2 tablespoon green or red curry paste (I use Thai Kitchen)
2 boneless skinless chicken breast
1-2 tablespoon fish sauce (or soy sauce)
2 tablespoon brown sugar
1 can bamboo shoots
1/2 cup frozen peas
1/3 cup chicken sauce (cut up in bite-sized chunks)

In a large saucepan, simmer coconut milk with curry paste over medium
heat for 5 minutes. Add chicken breast, fish or soy sauce, brown
sugar, bamboo shoots, peas and chicken stock. Simmer for 10 minutes,
stirring occasionally. Garnish with fresh thai basil. Serve over rice
or noodles.

(I don't have an image since I haven't cooked in forever!! I will get one soon though!)

Amy's Asian Noodles with Peanut Sauce

1 16 oz pkg. spaghetti noodles

2 Tbs. oil

1 tsp. sesame oil

Salt

Pepper

Peanuts

Vegetable choices:

Broccoli

Cauliflower

Zucchini

Carrots

Celery

Water chestnuts

Bell peppers

Squash (yellow and looks a lot like zucchini. I don’t remember the name.)

Snow peas

Bean sprouts

Onion

Green onion

Sauce:

2 Tbs. oil (I like olive oil. Vegetable oil will work great.)

2 tsp. dark sesame oil (invest in a bottle. It’s also good to use when making stir fry or just sautéing veggies)

½ cup peanut butter

2-3 Tbs. brown sugar

2 Tbs. cider vinegar

Pasta water as needed to thin sauce

Salt

Pepper

(If you like lots of sauce, double the above recipe. I like lots of sauce.)

Cook pasta as directed on package. Save water from the pasta after it has been drained.

Sauté chosen veggies.

In a separate pan make the sauce. Add all ingredients and mix until smooth. I recommend a medium heat on the burner.

Toss pasta, cooked veggies, and sauce together. Add more pasta water as needed to thin sauce. Sprinkle peanuts on top. Serve hot.

Who doesn't love a good shish kabob?

Chicken Shish kabobs - Amy Dotson

(substitute with your favorite meat!)

4 boneless skinless chicken breast
1 red pepper
1 green pepper
1 large onion
1 pint mushrooms
1 pineapple
cherry/grape tomatoes
1 zucchini
All of the above should be cut into 1 inch chunks.

Veggie Marinade:
3 Tbs. Olive Oil
1 Tbs. Johnny's seasoning
(Salt, Sugar, Paprika, Pepper, Granulated Garlic, Soy Sauce Powder)
Toss the veggies in a bowl with the above ingredients. Let sit for 15-20 min.

Chicken Marinade:
1/3 c. your favorite BBQ sauce (my favorite is Masterpiece)
2-3 Tbs Honey (depending on how sweet you like it)
2 tsp. Apple Cider Vinegar
1-2 Tbs. your favorite Dijon mustard (depending on the tang you want)
1 1/2 tsp. onion powder
1/2 tsp. garlic powder (or fresh garlic if you have it!)
1 1/2 tsp. salt
1/2 tsp. pepper
Mix all these ingredients (I like to mix it in a Ziploc bag) then add the chicken. Let it sit in the fridge for at least 1 hour. Overnight is even better!

Alternate the chicken with the veggies on a wooden or metal skewer (if using wood, wrap the ends in foil so they don't burn). Place on grill, turning often, until chicken is no longer pink inside. This only takes a few minutes.

Because the veggies tend to need to cook longer than the meat, I like to have meat and veggie skewers separate. That way everything gets done perfectly!

Cup O Noodles!

I was so excited about this cooking blog, that I thought I would microwave me a Cup O Noodles! Yah for macrowavable, non-refrigeratable food! I will be glad to get home once again and COOK!

From the kitchen of Kristan!

Quick Chicken with Beurre Blanc

2 chicken breasts pounded
1 t. grill seasoning
1 clove garlic minced
1 T. finely chopped sweet onion or shallots
2 T. thyme chopped
2 T. parsley chopped
1 pkg. Mushrooms quartered
½ C. peas
4 T. butter
1 C. white wine
2 cups cooked basmati rice
Olive oil

Cut chicken in bite size pieces, season with salt, pepper and grill seasoning. Sauté shallots or onion and garlic in olive oil for 30 sec. Add chicken and sauté on medium heat until almost cooked through. Remove chicken and set aside. Turn heat to high, add 3 T. olive oil to pan and add mushrooms. Do not crowd the pan. Do not stir or toss for at least 3-5 minutes so that the mushrooms will become golden. Toss and cook an additional 2 minutes. Remove mushrooms.

Deglaze pan with the white wine and simmer until reduced by ½ (about 5 minutes). Add chopped thyme. Slowly add butter by the tablespoon, stirring to emulsify. Season with salt and pepper, to taste. Add frozen peas, cooked chicken, and mushrooms to sauce. Cook until peas are heated through. Serve over rice and garnish with chopped parsley. To lighten the dish a bit you may add ½ C. chicken stock to the wine before adding the butter.

Welcome

Hi! Welcome everybody! I thought it would be fun to start a blog where everyone can post their favorite recipes or cooking tips so we could all have them on hand! If you don't have a profile yet, hit me up and I will get it going for you! Bon Appetite!!

Feel free to add a picture with your recipe!!