Thai Chicken Tacos

Thai Chicken Tacos

4 boneless, skinless chicken breast
1 c. chicken broth
2 cloves garlic
1 T. fresh lime juice
2 T. creamy peanut butter
1 T. soy sauce
1/2 tsp. ground ginger
1 tsp. curry powder

 Place the chicken breasts in a 4 quart slow cooker. In a blender, combine the broth, garlic, lime juice, peanut butter, soy sauce, ginger, and curry powder.   Blend until smooth. Pour this mixture over the top of the chicken in the  slow cooker and stir gently to coat. Cover and cook on low for six hours or until the chicken is tender.

With a slotted spoon, remove the chicken and transfer to a cutting board. Stir the sauce in the crockpot and increase the heat to high.   Using two forks, shred the chicken and return to the slow cooker; stir to coat. Cook for 10 minutes until heated through.

Serve in warm flour tortillas.   Top with your favorite toppings. Some suggestions are cilantro leaves, sliced radishes, shredded cabbage, salsa verde, shredded cheese or sliced tomatoes.

Pasta with Olive-Caper Sauce

 Pasta with Olive-Caper Sauce

12 oz. bucatini or spaghetti

1 garlic clove

2 T. capers, drained

Pinch of red pepper flakes

2 T. extra-virgin olive oil

2 (14.5 oz.) cans petite diced tomatoes

2/3 c. chopped kalamata olives

3 T. butter

3 T. chopped fresh basil

8 oz. fresh mozzarella cheese, chopped

Bring a large pot of salted water to a boil.  Set out the butter to soften. 

Chop the garlic, 1 tablespoon of the capers and the red pepper flakes on a cutting board.  Then mash with the flat side of a chef’s knife to make a paste.  Transfer the mixture to a large bowl.  Add the olive oil, tomatoes, olives, the remaining 1 tablespoon capers and the butter to the bowl.  Stir in the basil and cheese.

Add the pasta to the boiling water and cook as the label directs.  Then drain the pasta.

Put the sauce into the pot used to boil the pasta then add the drained pasta.   Toss to combine, season with salt then serve.

                                                      

One Pot Pasta with Italian Sausage Ragu

 One Pot Pasta with Italian Sausage Ragu 

1/2 c. chopped carrot

1/2 c. chopped celery

1/2 c. chopped onion

1 lb. bulk Italian sausage

2 cans (14.5 oz.) petite diced tomatoes

3 c. chicken broth

1 T. Italian seasoning

8 oz. spaghetti

1/2 c. chopped fresh basil

Mince the carrot, celery and onion in a food processor.

Cook the Italian sausage in a large pot over medium-high heat until brown.  Add the minced vegetables and cook for 5 minutes.  Stir in the tomatoes, chicken broth, and Italian seasoning.  Break the spaghetti in half and add to the pot making sure it is submerged in the broth.  Bring to a boil.  Cover the pot and reduce the heat to medium-low.  Cook until the pasta is al dente, 8 - 10 minutes.  Season with salt and pepper.  Then stir in the fresh basil and serve.

                                                      

Tater Tot Breakfast Casserole

 Tater Tot Breakfast Casserole

1 lb. breakfast sausage

3/4 c. diced onion

3/4 c. red bell pepper

1 T. minced fresh garlic

8 large eggs

1/2 c. whole milk

1 tsp. salt

1 tsp. ground black pepper

1/4 tsp. cayenne pepper

2 lb. frozen Tater Tots

2 c. shredded Cheddar cheese

1 c. shredded Monterey Jack cheese

6 slices precooked bacon

Preheat the oven to 350 degrees.  Lightly coat a 9” x 13” baking dish with nonstick spray.  Dice the precooked bacon.

Cook the sausage in a sauté pan over medium-high heat until nearly cooked through.  Add the diced onion and red pepper and cook until the vegetables are softened.  Add the garlic and cook for another 2 minutes.

Whisk together eggs, milk, salt, pepper and cayenne.

Layer tots in the bottom of the prepared dish, top with half the cheeses, all the sausage mixture, all the egg mixture and the diced precooked bacon.  Top with all the remaining cheese.  Cover the dish with foil.

Bake the casserole, covered, for 30 minutes at 350 degrees.  Remove the foil and continue baking the casserole for 30 minutes more.  Let the casserole rest for 10 minutes before serving.

  

Deviled Eggs

 

Deviled Eggs

Ingredients

• 6 eggs

• 2 T. mayonnaise

• 1 tsp. yellow mustard

• 1 tsp. white vinegar

• 1/4 tsp. paprika

• 1/8 tsp. salt

Instructions

1. Place 6 eggs in a saucepan and cover with cold water by 1 inch. Bring to a simmer over medium-high heat. Cover and simmer for 10 - 12 minutes. Drain, cool in ice water and peel. Cut the eggs in half. Remove the yolks. Mash the yolks. Add the mayonnaise, mustard, vinegar and salt to the yolks. Blend until smooth. Fill the whites with the yolk mixture. Dust the yolks with paprika.

2. For variation, use Dijon mustard, cider vinegar and chopped tarragon in place of the yellow mustard, white vinegar and paprika.

   
   
   

Italian Beef Sandwiches

 Italian Beef Sandwiches 

1 beef rump roast (3 1/2 to 4 lbs.)

1 (16 oz.) jar Italian Giardiniera Mix

1/2 tsp. dried basil

1 tsp. dried oregano

3 cloves garlic, peeled and minced

1 (10 oz.) can condensed beef broth

Place beef roast in a crockpot with the Giardiniera mix and the beef broth. Sprinkle the roast with the basil, oregano and garlic. Cook on low for 12 hours. Serve on hard rolls.

Greek Chili

Greek Chili

1 lb. ground turkey
1 T. olive oil
1 large onion
1 tsp. garlic powder
1 tsp. dried oregano
1/2 tsp. dried thyme
1/4 tsp. black pepper
1 can (14 oz.) Italian-style stewed tomatoes
1 can (14 oz.) diced tomatoes
1 can (14 oz.) artichoke hearts, drained
1 can (19 oz.) chickpeas, drained and rinsed
1 can (2 oz.) sliced black olives, drained

In a Dutch oven, heat the oil on medium-high.  Brown the turkey in the oil.  Add the onion.  Stir occasionally.  Add the spices.
Cut the artichoke hearts into pieces.  Add the tomatoes, artichoke hearts, chick peas and olives to the Dutch oven.  Stir well.  Continue to cook until heated through.  Serve.