Chicken with Tomatoes and Feta

I made this the other night for my fancy girls and they loved it!

chicken breasts

balsamic salad dressing (any brand, I'm a fan of cheap)

cherry or grape tomatoes

balsamic vinegar

olive oil

salt & pepper

feta cheese

Marinate chicken in balsamic salad dressing. Grill until done.

Slice tomatoes in half. Saute in olive oil on med/high heat. Add balsamic vinegar, salt and pepper and continue to saute until tomatoes are a bit blackened and soft.

Set oven to broil. Place grilled chicken in a pyrex. Top with the tomatoes and feta cheese. Broil until feta is a bit golden.

Enjoy!

Baseball Beef Stew

1-1/2 pounds potatoes, peeled and cubed

6 medium carrots, cut into 1-inch slices

1 medium onion, coarsely chopped

3 celery ribs, coarsely chopped

3 Tablespoons all-purpose flour

1-1/2 pounds beef stew meat, cut into 1-inch cubes

3 Tablespoons vegetable oil

1 can (14-1/2 ounces) diced tomatoes, undrained

1 cup beef broth

1 teaspoon ground mustard

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon dried thyme

1/2 teaspoon browning sauce

Layer the potatoes, carrots, onion and celery in a 5-qt. slow cooker. Place flour in a large resealable plastic bag. Add stew meat; seal and toss to coat evenly. In a large skillet, brown meat in oil in batches. Place over vegetables.

In a large bowl, combine the tomatoes, broth, mustard, salt, pepper, thyme and browning sauce. Pour over beef. Cover and cook on high for 1-1/2 hours. Reduce heat to low; cook 7-8 hours longer or until the meat and vegetables are tender.

Yield: 8 servings 

Feel free to add or substitute ingredients... I've found that the stew always tastes better when little hands help prepare it and I always pour in a glass of wine and extra beef broth.

   

Mo's Noodle-Rama

My MIL made this for a family dinner last weekend...I had 3 helpings (not sure if I'm proud). This would be a great one for school lunch in a thermos.

2 lbs lean ground beef

2 large onions, chopped (12 oz each)

3 cloves garlic, chopped

3 cups water

2 14 oz. cans diced tomatoes

2 15 oz cans tomato sauce

3 tablespoons soy sauce

2 tablespoons Italian Seasoning

3 bay leaves

1 tsp salt

2 cups elbow macaroni uncooked

Use 6 qt Dutch oven

Med-high cook beef

Add onions translucent 10 min

Add garlic

Add water

Tomato sauce

Diced tomatoes

Soy sauce

Italian seasoning

Salt

Heat to boiling

Reduce heat cover simmer 20 minutes

Cook macaroni ONLY 5 minutes

Add to beef mixture simmer cover 20 minutes

Ready to serves if noodles are done to likeness

SECRET: Do day before and everyone will ask for recipe.

Serves 8

From the Kitchen of: Mary, Goodyear, AZ

Chicken Cilantro Enchiladas

2 lbs boneless, skinless chicken breasts

2 cups water

1 onion, diced

1 clove garlic, minced

2-3 sprigs fresh cilantro

1 1/3 cups chicken broth

2 10 oz can  mild enchilada sauce

4 cups Monterey Jack cheese, grated

8 green onions , sliced

2 tablespoons fresh cilantro leaves, chopped

1/2 teaspoon salt

1/4 teaspoon pepper

Tobasco sauce, to taste

10 corn tortillas

Bring chicken breasts to boil in water with onion, garlic, and cilantro sprigs. Reduce heat and simmer until chicken is tender; about 10 minutes. Remove chicken from broth and cool; shred meat; strain broth. Add 1 1/3 cups chicken broth to enchilada sauce; set aside.

For filling, combine chicken, 2 cups cheese, green onions, and chopped cilantro leaves with salt, pepper, and Tabasco sauce to taste. Add 1 cup enchilada sauce/broth mixture to moisten filling.

To assemble, warm tortillas on hot skillet or griddle until flexible, turning once. Dip each corn tortilla in enchilada sauce mixture until coated on each side and lay flat. Fill with 2-3 T chicken filling and roll tortilla. Place filled tortillas, seam side down, in lined 9x13 baking dish. Spoon remaining sauce over filled tortillas; sprinkle with remaining 2 cups cheese. 

Bake at 350 F for 25-35 minutes, until sauce bubbles and cheese is melted. Top with your choice of lettuce, tomato, sour cream, and sliced avocados.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Lemon Glazed Chicken Breasts

3 boneless skinless chicken breasts

1/2 cup flour

1/2 teaspoon pepper

1/4 cup butter, melted

1/4 cup honey

1/4 cup lemon juice

1 tablespoon soy sauce

Pound chicken breasts to 1/2" thickness. Mix flour and pepper togther. Dredge chicken through flour mixture. Place chicken in baking dish.

Mix together butter, honey, lemon juice and soy sauce. Pour glaze over chicken. Bake at 350 F for one hour. Glaze will thicken as it cooks.

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell and Garcia

Beef Chimichangas

1 teaspoon salt

2 lbs lean ground beef

2 cloves garlic, crushed

2 teaspoons ground cumin

2 teaspoons oregano, crushed

1/2 cup canned green chiles, chopped

1/2 cup taco sauce, La Victoria, red, mild

1/2 cup sour cream

1/4 cup cider vinegar

1 cup butter or margarine, melted

9 7 inch flour tortillas

Sprinkle salt in medium skillet. Place over medium heat. Add beef, garlic, and spices. Cook until meat loses pinkness. Stir in green chiles, taco sauce, sour cream and cider vinegar. 

In 8-inch skillet, melt butter or margarine. Dip both sides of 1 tortilla into butter; drain off excess. Mound 1/3 cup filling on center of tortilla. Fold tortilla in envelope fashion. Place seam side down in ungreased 11x7 baking dish. Repeat with remaining tortillas and filling.

Cook at 500 F until crispy (original recipe states for 15 minutes, mine have been done between 7-8 minutes). Sprinkle with cheese and return for a few seconds. Top with cheese, lettuce, tomatoes, avocado and additional sour cream. 

From the Kitchen of: Don't Panic - Dinner's in the Freezer, by Martinez, Howell, & Garcia

Grilled Steaks with Mustard Herb Rub

A favorite from our brief stint (one week) as Atkins diet followers. Really, who can eat meat without potatoes?

2 tablespoons Country Dijon Style mustard

2 cloves garlic, pressed

1/2 teaspoon rosemary leaves

1/2 teaspoon thyme

1/2 teaspoon oregano

4 trimmed beef rib eye or boneless top loin steaks, 1" thick

salt

Combine mustard, garlic, rosemary, thyme, oregano and pepper. Spread mixture on both sides of steaks.

Grill steaks over medium coals, turning occasionally, 11-14 minutes for medium-rare to medium (if using top loin steaks, grill a little longer), turnin halfway through cooking time. Season with salt to taste. 

From the Kitchen of: www.atkinscenter.com

Island Pork Tenderloin Salad

This is a beautiful, mouth-watering dish, but fairly time consuming. When caught for time I make the pork and glaze without the salad, and serve over rice instead.

Pork:

2 teaspoons salt

1/2 teaspoon black pepper

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon cinnamon

2 pork tenderloins (center cut), 2 1/4 - 2 1/2 lb total

2 tablespoons olive oil

Glaze:

1 cup packed dark brown sugar

2 tablespoons garlic, finely chopped

1 tablespoon Tabasco

Vinaigrette:

3 tablespoons fresh lime juice

1 tablespoon fresh orange juice

1 tablespoon dijon mustard

1 teaspoon curry powder, toasted

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup olive oil

Salad:

3 navel oranges

5 oz. baby spinach, trimmed (6 cups leaves)

4 cups Napa cabbage, thinly sliced (from 1 medium head)

1 red bell pepper, cut lenthwise into thin strips

1/2 cup golden raisins

2 firm-ripe California avocados

Prepare pork: 

Preheat oven to 350°F.

Stir together salt, pepper, cumin, chili powder, and cinnamon, then coat pork with spice rub.

Heat oil in an ovenproof 12-inch heavy skillet over moderately high heat until just beginning to smoke, then brown pork, turning, about 4 minutes total. Leave pork in skillet.

Make glaze and roast pork: 

Stir together brown sugar, garlic, and Tabasco and pat onto top of each tenderloin. Roast in middle of oven until thermometer inserted diagonally in center of each tenderloin registers 140°F, about 20 minutes. Let pork stand in skillet at room temperature 10 minutes. (Temperature will rise to about 155°F while standing.)

Make vinaigrette while pork roasts: 

Whisk together juices, mustard, curry powder, salt, and pepper, then add oil in a stream, whisking until emulsified.

Note: to toast curry, heat in a heavy, dry skille over moderate heat, stirring until fragrant and a shade or two darker.

Prepare salad ingredients while pork stands: 

Cut peel, including white pith, from oranges with a sharp knife, then cut oranges crosswise into 1/4-inch-thick slices. Toss spinach, cabbage, bell pepper, and raisins in a large bowl with about 1/4 cup vinaigrette. Halve, pit, and peel avocados, then cut diagonally into 1/4-inch-thick slices.

Assemble salad: 

Cut pork at a 45-degree angle into 1/2-inch-thick slices. Line a large platter with dressed salad and arrange sliced pork, oranges, and avocados in rows on top. Drizzle some vinaigrette over avocados and oranges. Pour any juices from skillet over pork.

From the Kitchen of: Gourmet, May 2003

Patti's Ribs

I called Patti one night for this recipe when I felt the need to make MAN food. My kids love them! They are quick and easy. Need I say more...

pork baby back ribs

Emeril's Bam or Baby Bam

orange juice

water

Preheat oven 500 degrees.

Sprinkle ribs with Bam or Baby Bam (not as spicy, my kids like this) and brown in a skillet. See recipe for Bam (label Spices), or you can buy in the spice aisle.

Lay in boiler pan or pyrex bone down. (like a U)

Pour in OJ & water. About 1 inch deep. More OJ than water.

Cover with foil. Bake at 500 for 30 minutes.

Uncover, dump most of liquid but not all, bake at 300 for 20 minutes.

Spread with BBQ sauce (minimal) to coat, flip over so bone up, cook 10 more minutes (uncovered). 

From the kitchen of: Patti, Goodyear, AZ

Pepper Crusted Filet Mignon with Port-Cherry Reduction Sauce & Blue Cheese-Chive Butter

A complicated recipe, but completely worth the effort! Request this one for Mother's Day!

Pepper Crusted Filet Mignon

5 tablespoon black peppercorns, cracked

5 tablespoons plus 2 teaspoons olive oil

1 tablespoon kosher salt

4 center-cut filet mignons, 1 1/2-2 inches thick, 7-8 oz. each, trimmed of fat and silver skin

Heat peppercorns and 4 T oil in small saucepan over low heat until faint bubbles appear. Continue to cook at bare simmer, swirling pan occasionally, until pepper is fragrant, 7-10 minutes. Remove from heat and set aside to cool. When mixture is room temperature, add salt and stir to combine. Rub steaks with pepper mixture, thoroughly coating top and bottom of each steak with peppercorns. Cover steaks with plastic wrap and press gently to make sure peppercorns adhere; let stand at room temperature for 1 hour.

Meanwhile, adjust oven rack to middle position, place rimmed baking sheet on oven rack, and heat oven to 450 degrees. Heat remaining 2 teaspoons oil in 12" heavy-bottomed skillet over medium-high heat until faint smoke appears. Place steaks in skillet and cook, without moving steaks, until dark brown crust has formed, 3-4 minutes. Using tongs, turn steaks and cook until well browned on second side, about 3 minutes. Remove pan from heat and transfer steaks to hot baking sheet. Roast 3-5 minutes for rare, 5-7 minutes for medium-rare to medium. Transfer steaks to wire cooling rack and let rest, loosely tented with foil, for 5 minutes before serving.

Serve with Port-Cherry Reduction Sauce & Blue Cheese-Chive Butter.

Port-Cherry Reduction Sauce

1 1/2  cups port

1/2 cup balsamic vinegar

1/2 cup dried tart cherries

1 large shallot, minced

2 sprigs fresh thyme

1 tablespoon unsalted butter

table salt

Combine first 5 ingredients in medium saucepan; simmer over medium-low heat until reduced to 1/3 cup, about 30 minutes. Set aside, covered.

While steaks are resting, reheat sauce. Off heat, remove thyme, then whisk in butter until melted. Season with salt to taste.

Blue Cheese-Chive Butter

3 tablespoon unsalted butter, softened

1 1/2 oz. mild blue cheese , room temperature

1/8 teaspoon table salt

2 tablespoon chives, minced

Combine butter, cheese, and salt in medium bowl and mix with stiff rubber spatula until smooth. Fold in chives. While steaks are resting, spoon 1-2 tablespoons butter on each one. 

From the Kitchen of: Cooks Illustrated, April 2006

Lemon Rosemary Chicken Tacos

My inspiration for these tacos came from a playgroup lunch at Chevy's. I had an item from their menu that was similar to this...one day I just couldn't get over to Chevy's so I decided to take matters into my own hands. I served this for a baby shower with rave reviews!

Marinade:

3 tablespoons olive oil

3 tablespoons fresh lemon juice

1 tablespoon honey

1 tablespoon chopped fresh rosemary

1/4 teaspoon salt

2 cloves garlic, minced

chicken

Mix all marinade ingredients together. Add chicken. 

Marinate. Grill. Serve with Lime Cilantro Aioli and Avocado Mango Salsa in flour tortillas.

Lime Cilantro Aioli

1/4 cup mayonnaise

1/4 cup plain nonfat yogurt

2 cloves garlic, minced

2 tablespoons fresh lime juice

1 teaspoon dijon mustard

2 tablespoons fresh cilantro leaves, minced

Avocado Mango Salsa

1 ripe mango, peeled, seeded and diced

1 tomato, seeded and diced

2 green onions , finely sliced

1/4 cup fresh lime juice

1 jalapeno chili, minced

1 avocado, peeled, seeded and diced

Combine first 5 ingredients in a bowl. (Can be made 3 hours ahead and refrigerated). Stir in avocado and season to taste with salt and pepper.

Note: I substitute 1 can of mango for 1 fresh mango.

Makes ~ 3 cups.

From the Kitchen of: ME

Jami's Chili

I first had Jami's chili on Halloween night, when our girls were just two years old. I've never been a fan of chili, but Jami's won me over! My family loves this recipe! Thanks Jami!

2 tubes Jimmy Dean tube sausage (1 hot, 1 mild)

2 cans black beans, drained

2 cans chili beans, NOT drained

1 can kidney beans, drained

1 can corn

3 cans chopped stewed tomatoes

1 package Lawry's Chili seasoning

Fritos

cheddar cheese

onions, chopped

Brown meat, drain and add seasoning packet, stirring to coat.

Add to meat, beans, corn, and tomatoes to a crockpot.

Add water if it looks too thick.

Cook on      for    hours.

To serve, top with Fritos, cheese and onions.

From the Kitchen of: Jami, Goodyear, AZ

Chili's Fajitas for Two

Marinade:

1/3 cup water

1/4 cup lime juice

2 tablespoons vegetable oil

3 teaspoons white vinegar

2 teaspoons soy sauce

1/2 teaspoon liquid smoke flavoring, Mesquite

1 teaspoon salt

1/2 teaspoon chili powder

1/2 teaspoon cayenne pepper

1/4 teaspoon ground black pepper

1/8 teaspoon onion powder

1 clove garlic, pressed

2 chicken breasts

Combine marinade ingredients in a small bowl. Soak meat in marinade for at least 2 hours. If you are using sirloin, let marinate overnight.

Substitute chicken breasts with 1 lb top sirloin.

Fajitas:

1 onion spanish, sliced thin

1 teaspoon soy sauce

1/2 teaspoon lime juice

2 tablespoons water

1 tablespoon vegetable oil

dash salt

dash ground black pepper

tortillas

monterey jack cheese, shredded

mushrooms, sliced

bacon

When meat has marinated, preheat BBQ or stove top grill to high.

Preheat skillet over med/high heat. Saute onion slices in oil, 5 minutes. Combine soy sauce, water, and lime juice in small bowl and pour over onions. Add black pepper and continue to saute until onions are translucent and dark on the edges (4-5 min more). Salt to taste.

While onions are sauteing, grill meat for 4-5 minutes per side until done.

While meat and onions are cooking, heat up another skillet (cast iron) over high heat. This will be your sizzling serving pan.

When meat is done remove it from grill and slice it into thin strips.

Remove extra pan from heat and dump onions and any liquid onto it. If you've made it hot enough onions should sizzle. Add meat to pan and serve immediately with toppings. Steam tortillas in a moist towel in microwave for 30 seconds and serve on the size.

Toppings: cheddar cheese, pico de gallo, guacamole, sour cream, shredded lettuce, salsa

For Monterey Jack Fajitas:

You need (shredded) monterey jack cheese, mushrooms (sliced), and bacon.

At the same time you are cooking onions, in separate skillets, saute mushrooms in oil until soft, and cook bacon until crisp/done. Chop up bacon. 

When chicken comes in off grill. Add chicken and onions to cast iron (sizzle skillet) and then top with the mushrooms, bacon, and lastly cheese. Place in a 300 degree oven until melted. Serve.

From the kitchen of: Chili's

My Favorite Meatloaf

also known as Martha Stewart's Mother's Meatloaf

4 slices white bread, torn into pieces

2 1/2 lbs. ground beef

1 medium onion

2 garlic cloves

2 celery stalks

2 carrots

1/2 cup flat leaf parsley leaves

1 large egg

1 cup ketchup

3 teaspoons dry mustard

1 tablespoon coarse salt

2 teaspoons ground black pepper

2 tablespoons plus 2 teaspoons brown sugar

Heat oven to 350 degrees F.

Food process bread until crumbs, transfer to a bowl. Add beef. 

Food process onion, garlic, celery, carrots, and parsley until fine. Add to meat; mix with hands (well). 

Add egg, 1/2 cup ketchup, 2 teaspoons dry mustard, salt and pepper; use hands, mix thoroughly. Form into a loaf and place on a broiler pan.

Combine remaining 1/2 cup ketchup, 1 teaspoon dry mustard, and brown sugar; mix, stir until smooth. Brush mixture over meat, place in oven. Cook until 160 degrees in center, about 90 minutes. If top gets too dark, cover with foil while baking.

From the Kitchen of: Mrs. Kostyra

Salisbury Steak Deluxe

Being a VERY picky eater as a child, this is one of the few "one dish" meals I remember liking.

1 lb. ground beef

1 egg

1/2 cup cracker crumbs

1 small onion, chopped

salt and pepper, to taste

1 can cream of mushroom soup

1/2 can  water

1 tablespoon prepared yellow mustard

2 teaspoon worchestershire sauce

1 tablespoon horseradish

Combine beef, egg, crumbs, onion, salt & pepper. Shape into 8 patties and brown in skillet. Pour off grease and place in a baking dish.

Combine soup, water, mustard, worchestershire, and horseradish. Pour over patties. Cover and bake at 350 for 20 minutes. Turn patties and continue baking for 20 minutes more.

Serve gravy over mashed potatoes or egg noodles. 

From the kitchen of: Roberta, Sun City West, AZ