Wednesday, August 29, 2007

Lime Chicken Soft Tacos

Thanks on this one goes to Danie for sending me her Alaska Chugach Stake cookbook!

1 1/2 lb. skinless, boneless chicken breast, cubed
1/8 cup red wine vinegar
2 1/2 Tbs. lime juice
1 tsp. salt
1/2 tsp. pepper
2 green onions, chopped
2 cloves garlic, minced
1 tsp. oregano

*Saute chicken in a medium saucepan over medium high with a little olive oil. Saute for about 20 minutes. Add the rest of the ingredients, and simmer for another 10 minutes.

10 flour tortillas
1 tomato, chopped
1/4 cup shredded lettuce
1/4 cup cheese
1/4 cup salsa

Monday, August 27, 2007

Moros y Cristianos

Heat in a large saucepan over medium heat:
2Tbs. olive oil

1 cup chopped onions
2 cloves garlic, finely chopped
1/4 tsp. red pepper flakes

Cook, stirring until tender, 5-8 minutes. Stir in:
1 can diced tomatoes (drained)
21/2 cups cold water
1 cup uncooked rice
1 tsp. salt
Bring to a boil. Stir in:
1 can of black beans (drained and rinsed)

*Cover and cook over medium-low heat until the water is absorbed and the rice is tender, about 20 minutes.

* We usually put this mixture in tortillas and top it with a little sour cream! Super easy to make!

Friday, August 24, 2007

Basic Bruschetta

24 (1/2 inch thick) French bread slices
*Put on a cookie sheet, brush both sides with olive oil and cook at 450 for 5-6 minute.

1 Tbs. olive oil
1 tsp. balsamic vinegar
4-5 Roma tomatoes, diced
Salt and pepper to taste
1-2 Tbs (or more to your taste) Italian Seasoning

Put the mixture on the toasted bread and serve as appetizers.

Baked Stuffed Zucchini

Preheat the oven to 400 degrees.

Halve 2 medium zucchini lengthwise.

*With a small spoon, carefully scrape out the pulp, leaving a 3/8 inch thick shell. Steam the shells cut side down for 5 minutes. Coarsely chop the pulp. Heat in a small skillet until softened about 3 minutes:
2 Tbs olive oil or butter
3 Tbs. finely chopped onions or scallions

*Meanwhile, squeeze the moisture out of the chopped zucchini, then add it to the pan along with:
1 clove minced garlic
Cook for 2 minutes more. Turn into a bowl and combine with:
1 large egg. lightly beaten
1/2 cup Parmesan cheese
1/3 cup dry unseasoned bread crumbs
2 Tbs. chopped fresh parsley
1 tsp. marjoram, tarragon, basil or thyme
1/2 tsp lemon juice
Salt and ground black pepper to taste

*Spoon the filling into the zucchini shells and set them in a backing dish. Drizzle the tops with olive oil.

*Add water to come 1/8 inch up the sides of the shells. Bake until the zucchini is tender and the top is browned, about 30 minutes. Let cool for a few minutes before serving.

Oriental Chicken Salad

2 chicken breasts, cooked and diced
1/2 head cabbage chopped
1 pkg. chicken flavor Ramen noodle soup
1/4 cup vinegar
1 bag salad greens
diced almonds
2 green onions, chopped

1 Tbs. sugar
1/2 cup vegetable oilPublish Post
1 tsp salt
1/4 tsp. pepper
*combine all ingredients and shake until blended

*combine chicken, almonds, cabbage, green onions and uncooked noodles that have been broken up and mixed with Ramen seasoning
*serve over a bed of regular lettuce.

Mediterranean White Bean Salad

1 (15.8 oz) can Great Northern Beans, drained and rinsed
1 cup chopped cucumber
1 cup grape tomatoes, halved
1/2 cup chopped olives
1 (16 oz) bottle light balsamic vinaigrette, divided
3/4 tsp pepper, divided
1/2 tsp. salt
2 romaine lettuce hearts.

*Stir together first 4 ingredients, 1/3 cup vinaigrette, and 1/4 tsp. pepper in a medium bowl. Cover and chill 30 minutes.

*You can also omit the lettuce and eat this as a dip (like salsa).

Farfalle Garden Pasta Salad

1 (16 oz) box bow tie pasta
1/2 cup olive oil, divided
1/2 cup red wine vinegar
1 tsp. grated lemon rind
1 tsp. Dijon mustard
Salt and pepper to taste
1.2 lb fresh or frozen green beans
1 medium zucchini, diced
2 medium carrots, diced
1 pt cherry tomatoes, cut in half
2 green onions, sliced
1 Tbs. chopped fresh oregano
1 Tbs. chopped fresh mint

*Cook bow tie noodles according to package directions. Drizzle with 1 Tbs. of the olive oil.
*Whisk together vinegar, lemon rind, and mustard in a small bowl; gradually add remaining olive oil in a slow steady stream, whisking until blended. Whisk in salt and pepper.
*Cook green beans, zucchini and carrots in bowling salted water to cover 3 minutes or until crisp-tender, drain.
*Toss together pasta, vinegar mixture, cooked veggies, tomatoes, and all other ingredients in a large bowl. Cover and chill.


1 can Garbanzo Beans, drained and rinsed
1/3 cup olive oil
3 Tbs. lemon juice
1 tsp minced garlic
1/2 tsp. ground cumin
1/4 tsp. ground red pepper
Salt and pepper to taste

Process first 6 ingredients and 2 Tbsp. water in a food processor 1 to 2 minutes or until smooth. Add salt and pepper to taste. Transfer to a bowl. Cover and chill 2 hours or up to 3 days (or don't chill at all.)

Spicy Cilantro- Lime Hummus (our favorite):
Prepare recipe as directed above, substituting lime juice for lemon juice, increasing ground red pepper to 1/2 tsp, and adding 1/3 cup firmly packed chopped fresh cilantro and 2 tsp. grated lime rind to the ingredients in the food processor.

Roasted Red Bell Pepper Hummus (we haven't tried this yet, but it sounds good)
Prepare recipe as directed, omitting ground cumin and adding 1/2 cup roasted red bell peppers, chopped, and 2 Tbsp. fresh oregano leaves to the ingredients in the food processor.

Southern Style Cobb Salad

12 cups chopped iceberg or romaine lettuce
1 can black eyed peas, rinsed, drained and chilled (black beans work too)
1 can whole kernal corn (or thawed frozen corn, Costco's sweet white corn is to die for)
2 medium tomatoes
1 cup shredded cheddar cheese
chicken chunks
crumble bacon on top

If you want, add cilantro and avacados
Serve with ranch dressing!

Thursday, August 23, 2007

My Favorite Granola

Mix together:
6 cups oats
1/2 cup brown sugar
1 cup coconut
1 cup slivered almonds (I usually make these into sugared almonds first)
1/4 cup sunflower seeds (or you can omit this item)

Mix these ingredients:
1/2 cup oil
1/2 cup honey
1 tsp. vanilla

Pour onto granola

*Bake at 350 for 30 minutes or until slightly browned. Then add 1/2 cup raisins or 1/2 cup craisins (my personal favorite).

*You can eat this with milk as cereal, or just munch on it all day long!

Caribbean Chicken and Black Bean Salad with Spicy Lime Dressing

2 c. cubed, cooked chicken
1/4 c. chopped fresh cilantro
1 large tomato, chopped (1 cup)
1 medium avocado, chopped
1 small yellow squash, chopped
1 can (15 oz.) black beans, rinsed and drained
Leaf lettuce

* Make Spicy Lime dressing
* Toss remaining ingredients except lettuce in large bowl. Pour dressing over salad; toss. Serve on lettuce.

Spicy Lime Dressing
1/4 c. lime juice
1/4 tsp. ground cumin
1/4 tsp. salt
1/2 tsp. chili powder
2 Tbs. olive oil
1 Tbs. honey
2 to 3 drops red pepper sauce

* Shake all ingredients in tightly covered container.

Peasant Soup

Bring 2 quarts of water and four beef bouillon cubes to a boil.

Then add:
1 lb. cooked ground beef
1 cup onions
1 cup diced potatoes
1 cup sliced carrots
1/4 tsp. basil
1/2 tsp. pepper
1/2 cup chopped celery
1 can of diced tomatoes (14.5 oz)
1/4 cup uncooked rice
1/4 cup uncooked barley

Simmer on medium heat until vegetables are tender. Serve immedietaly.

The latest idea...

A few days ago after searching endlessly through little scraps of paper and recipe book after recipe book trying to find my favorite salad recipe I said out loud, "I need to get all of these floating recipes into one place!" Hence The Recipe Hut was born. I thought that some of you may be interested in a few new recipes as well. So feel free to search, experiment and hopefully enjoy.