Grilled Bruschetta Chicken

This is by far my favorite recipe discovery of 2008. SO GOOD!







4 boneless skinless chicken breasts.
4 T. Italian dressing, divided
2 small tomatoes, finely chopped
Bunch of fresh basil. (Recipe calls for 1 tsp dried basil, but fresh is sooooo much better!)
1/2 cup mozzarella cheese (I didn't have any on hand, so I chopped up a string cheese stick)

Marinade the chicken with 2T. Italian dressing for 10 minutes. Cover 1/2 of grill with heavy duty foil. Heat grill and place chicken on the uncovered side of the grill. Throw away the marinade. Cook for 6 minutes. In the meantime, mix the tomatoes, remaining dressing, basil, and cheese. Turn chicken over and place on foil. Top with tomato mixture and grill for 8 minutes, until chicken is done and cheese is melted.

Pad Thai

This is one of my favorites, but I don't make it often enough b/c it makes so much darn food. It's great for big family get-togethers. I'm using it for a church potluck this week. It looks like a lot of ingredients, but really you just pick and choose your favorites.

1 16 oz. oriental noodles or linguine (I prefer linguine)
1/4 C. soy sauce
1 Tbsp. sugar
2 Tbsp. sweet thai chili sauce (found in the oriental aisle)
3 Tbsp. salad oil
1 sm red pepper
1 green pepper
1 Tbsp. grated ginger root
3-4 garlic cloves, chopped
bunch of green onion chopped
1-2 C. meat (stir fry chicken works well. So does shrimp. I like shredded pork roast the best)
2 C. bean sprouts
red cabbage, sliced
shredded carrots (about 2)
1 shredded zucchini
1 sm tomato, cut in wedges
1/4 C. salted peanuts, coarsely chopped
1 Tbsp. cilantro or parsley
1/4 tsp. crushed red pepper
lime wedges for garnish

Prepare noodles, keep warm.

Combine soy sauce, sugar, chili sauce, 1/2 C. water. Set aside.

In skillet heat oil and cook peppers, ginger, garlic, all but 1/4 C. green onion. Cook until tender and lightly browned. add meat. Stir in bean sprouts and soy sauce mix. Combine with noodles. Top with zucchini, cabbage,carrots peanuts, tomato, cilantro, limes, etc.

Top with two sauces:

Peanut Sauce
2 Tbsp. peanut butter
2 Tbsp. soy sauce
2 Tbsp. mayonnaise
1 Tbsp. brown sugar
2 cloves garlic minced
1 tsp. lemon juice
1/2 tsp. red pepper flakes


Ginger sauce
1 C. soy sauce
1/2 C. rice vinegar
small onion chopped
thumb size ginger chopped

Blend and strain, refrigerate

Combine all and enjoy

Creamy tortilla soup

1/3 C. butter/margarine
1/3 C. flour
1 small onion chopped
2 large carrots sliced
1 can chicken or a bunch of chicken pieces
1 pkg. taco seasoning
1 can chicken broth
About 1 C. milk
salt and pepper to taste
Tortilla chips
Cheese
Cilantro

This is a creation of my own brain that is still in the works. I don't measure, so I'm not sure how much liquid you actually add, but just play it by ear and see what looks right.

Place flour, butter and onion in medium-sized saucepan. Heat until butter is melted and it makes a bubbly mixture. Add chicken broth and milk and heat while stirring with wisk, allowing the mixture to thicken up. Add carrots, chicken and taco seasoning. Heat and cook until carrots are tender. You can add salt, pepper, or more spice as desired.

Serve with chips, cheese, cilantro or whatever else you want on top.

Indonesian Chicken (in the crockpot)

This one is super easy and yummy too! Sometimes I skip adding the peanut butter at the end, shred the chicken and just eat it on a salad or in a tortilla.


INGREDIENTS: (Serves 4)
8 skinless chicken thighs (I used Chicken Breast and Tenderlion)
2 tablespoons low sodium soy sauce
4 cloves garlic, pressed
1 tablespoon grated fresh gingerroot
2 teaspoons sesame oil
1/4 teaspoon cayenne pepper (or less depending on your heat index)
1/2 cup peanut butter


***Note, the PB doesn't go in until the very end!***

COOKING INSTRUCTIONS: In a small bowl, combine soy sauce, garlic, ginger, sesame oil, and cayenne pepper. Place chicken in a slow cooker. Spoon sauce mixture over the top of the chicken. Cover and cook on low heat setting about 6 1/2 to 7 hours, or until chicken is tender and fully cooked. Remove chicken from crock pot and stir peanut butter into juices until smooth. Spoon sauce over chicken to serve.

Rosemary Garlic Beef (from Better Homes and Gardens)

1/2 cup olive oil
1/4 cup red wine vinegar
2 rosemary branches, leaves chopped
2 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons kosher salt
3 pounds sirloin tips, in thin strips or 1 1/2-inch cubes
1/2 teaspoon freshly ground black pepper

Mix together olive oil, vinegar, rosemary leaves, garlic, red pepper flakes and 1/2 teaspoon of the salt in a non-reactive 3-to 4-quart bowl. Immerse the beef in the marinade. Refrigerate 4 hours to overnight.

To cook, remove as much marinade as possible from the beef. Thread the beef on skewers, or on sturdy sprigs of rosemary. Sprinkle all sides with the remaining teaspoon of salt and the pepper. Grill over medium-high heat, turning every 1 1/2 minutes, until beef is deeply browned on the outside and still rare on the inside, 8-10 minutes (or to personal preference).

I marinated the steak (I used steak instead of sirloin tips) overnight and then all day. It was fantastic! We ate it with wild rice, rolls, and salad.

Herb Crusted Salmon

This is from Studio 5, gotta give credit where credit is due.

1/2 c. dry bread crumbs
1/4-1/2 C. parmesan cheese (I added this, so it's totally optional)
1/2 tsp. black pepper
2 tsp. chopped fresh oregano *
2 cloves garlic, minced
2 tsp. chopped fresh rosemary *
4 (6-oz) salmon fillets
2 tsp. chopped fresh parsley *
1 1/2 tsp. grated lemon rind


*If you don't have fresh herbs, dried will work also. Or: You can buy Italian flavored dry bread crumbs and completely eliminate adding the herbs.


Combine the first 7 ingredients in shallow dish. Dredge both sides of fillets in bread crumb mixture. Heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add fillets to pan. Cook 3 minutes. Reduce heat to medium and turn fillets. Cook 4 minutes or until fish flakes.

This dish is great with rice and spinach salad!