Classic Potato Salad

We just tried this for the first time tonight and we LOVED it.

• 8 medium potatoes, cooked and diced (we used red potatoes)
• 1 1/2 cups mayonnaise
• 2 tablespoons cider vinegar
• 2 tablespoons sugar
• 1 tablespoon yellow mustard
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 2 celery ribs, sliced
• 1 cup minced onion
• 5 hard-boiled eggs
• paprika

Directions

1. Boil peeled potatoes in salted water till done. Cool to room temperature.
2. Place diced potatoes in lg bowl.
3. Mix next 7 ingredients in another bowl.
4. Add to potatoes.
5. Add celery and onions and mix well.
6. Stir in eggs.
7. Sprinkle a little paprika on top.

*We left out the celery, onion and paprika because we didn't have it and it was still delicious. Enjoy!

Quick Chicken Cacciatore

1 package (10.5 ounces) frozen fat-free breaded chicken breast patties, partially thawed
1 medium green bell pepper, cut into strips
4 ounces mushrooms, sliced (about 1 cup)
1 small onion, sliced into wedges (about 3/4 cup)
8 ounces uncooked linguine
1 can (14 1/2 ounces) Italian-seasoned diced tomatoes, undrained
1 garlic clove, pressed
Fresh grated Parmesan cheese (0ptional)

To partially thaw chicken patties, microwave on HIGH 1 minute only. Cut chicken patties into 3/4-inch strips (or cut them into cubes).
Cook linguine according to package directions in 4-qt casserole. Drain and keep warm.
Meanwhile, heat large skillet over medium-high heat until hot. Add some olive oil, and add chicken patty strips (cubes), cook for 3 minutes, turning frequently.
Add bell pepper, mushrooms, onion and garlic, cook for 2-4 minutes (until vegetables are tender but not mushy). Add tomatoes, bring to a boil, and cook for 2 minutes.
Serve over hot linguine. Sprinkle with Parmesan Cheese, if desired.

I love this recipe, it takes less than 30 minutes to make and it looks like a gourmet meal!

Steak and Veggie Soup

1.5 pounds steak*
1/2 onion, diced
1 28 oz. can petite diced tomato's
6 cups beef broth (6 cups water + 6 bullion cubes, or 3 cans beef broth)
3 carrots, peeled and sliced
2 ribs celery, diced
1 large potato, peeled and cut into 1/2" cubes
1/4 head green cabbage, chopped very small
1 cup frozen corn
1/3 cup barley
salt, pepper and garlic powder to taste

Brown the beef in a little olive oil with the onion, salt and pepper. Add the remaining ingredients and simmer on medium for 45 minutes until the veggies are tender. The beef stock has a lot of salt in it, so I usually don't need to add any except what I put on the meat as I am browning it.
*You can also use ground beef for this soup
**If you are planning on freezing any leftovers, leave out the potato. It doesn't freeze well.

Chili

http://img.photobucket.com/albums/v642/shakespeares_sister/shakes4/chili.png

We've all had chili before, and some of us have had CHILI! This is CHILI!!!

2lbs. ground beef
29oz can tomato sauce (with liquid)
29oz can kidney beans (with liquid)
29oz can pinto beans (with liquid)
1 c diced onion
1/2c diced green chili
1/4c diced celery (I usually don't add this)
3 medium tomatoes, chopped
2 tsp cumin powder
3 TBSP chili powder
1 1/2tsp black pepper (We like pepper so I always add more)
2tsp salt
2c water

1. Brown the beef, drain off the fat.
2. In a large pot combine all the ingredients and bring to a simmer over low heat.
3. Cook, stirring every 15min or so, for 2-3 hrs.
(Also works great in a crock pot)

Apple Galette

A Galette (gah-leht) is a french dish that is much like a tart, only free formed. I made one last night with some of my FRESHLY PICKED APPLES and it seemed to be a total hit amongst my friends. It was fairly easy, fairly quick, and, as my brother would say, it was REDICULICIOUS.

Crust:
1 1/4 cup flour
1/2 tsp salt
1/2 cup chilled butter
2 Tbsp ice water

Filling:
Between 5-8 peeled, cored, sliced apples
1/4 cup sugar
1 Tbsp cinnamon
1 Tbsp flour

Topper:
1 egg yolk
1 Tbsp butter
1 tsp cinnamon/sugar mixture

Mix together flour and salt thoroughly and then cut in butter one tablespoon at a time until the flour/butter mixture looks like there are pea sized chunks throughout (using a KitchenAid or food processor is easiest but you can easily use a nice strong fork to cut in the butter). Then add the ice water a few teaspoons at a time until you have a nice, smooth dough.

Roll out the dough into a round shape on a floured surface.

After your apples are peeled, cored, and sliced into apple-pie-style pieces, throw them in a bowl with the sugar, cinnamon, and flour and mix by hand until all the apple pieces are covered. Pour your apples onto the center of your pastry dough and fold outer edges toward the center.

Brush egg yolk over the folded edges, pour 1 Tbsp butter over apples peaking out of the center, and lightly sprinkle cinnamon and sugar over the top of it all.

Bake on a greased cookie sheet at 400 degrees for 35-45 minutes or until the crush has browned and the apples are bubbly. It's delicious! Eat warm with a dolop of ice cream! Enjoy!

Chicken Enchilada Casserole

So tonight, since I didn't have to work, I decided to cook dinner finally! And because it could be a while before my next meal, I thought I'd make my first contribution to this wonderful blog. This is my mom's recipe, and it's so quick and easy. My parents grew up in New Mexico, and my hubby served his mission there, so they all have a serious love for green chile. This was one of my favorite meals growing up as I have learned to appreciate a little spice too. Let's just say I wowed the hubby. (Poor guy- he's impressed with anything home cooked lately). Enjoy!

3 Chicken Breasts

Corn Tortillas

1 Small Onion, Diced

1 Tablespoon Butter

1 Can Cream of Chicken Soup

1 Can Cream of Mushroon Soup

1 Can Chicken Broth

1 Large Can Green Chile (or more)

A Load of Shredded Cheddar Cheese

Boil chicken breasts. Tear or cut up tortillas. Saute onions in butter. Add soups, broth, green chile, and salt and pepper to taste, stir on medium heat til combined. Shred chicken and add to the mix. Spread enough tortilla pieces to cover bottom of 8x12 dish. Add chicken mix and some cheese. Repeat til it's all used up. Load the cheese on top and bake at 350 for about 35-45 minutes until it's hot and bubbly and cheese is a little crispy.

Pleasant & Plump Pumpkin Contest

Hello Lady Chefs!
Our first Cook/Bake off is Monday, November 3rd at 6:30 pm at the clubhouse!
Bring your favorite pumpkin recipe ready to serve and bring your husband/lover/partner to be part of our judge panel!
Winners of the contest take home a free date night including dinner, movie, and babysitter (if needs be) along with the BEST PUMPKIN DISH TROPHY.
Leave a comment here as your entry form including what your dish will be.

Rules:
*You must be a "Contributing Chef" to participate, so if you want to contribute, leave your email address and we'll invite you in!
*It can be ANY dish--breakfast, lunch, appetizer, dinner, dessert, sauce, seeds, drink, whatever. BE CREATIVE! BRING ANYTHING THAT HAS PUMPKIN IN IT!!!
*You must submit an entry form (leaving a comment here saying you'll be there on Nov. 1st
*You must like the recipe you submit

Mushroom-Tomato Bisque

This tomato soup was served at the most movie-esque and gorgeous wedding receptions I have ever been to...and I've been craving it ever since. Luckily, the chef gave me the recipe and I just can't keep it from the world. Delicious!

1 cup sliced leeks or chopped onion
1 cup sliced celery
4 cloves minced garlic
3 Tbsp butter
3 cups sliced fresh shiitake or other mushrooms*
2-16 oz cans tomatoes, undrained and cut up
3 cups chicken broth or vegetable broth
1/2 cup whipping cream**
2 Tbsp snipped fresh dill or 2 tsp dried dill weed
1/8 tsp pepper
1 more cup sliced fresh shiitake or other mushrooms
2 Tbsp butter
Fresh dill (optional)

Place leeks/onion, celery, garlic, and 3 Tbsp butter in a large saucepan and cook until tender. Add the 3 cups mushrooms and cook until they are tender, too.

Stir in tomatoes, broth, whipping cream, dill, and pepper. Bring to a boil, reduce heat, and simmer covered for about 30 minutes. Cool mixture slightly.

Place 1/4 of the tomato mixture in a blender and blend until smooth. Repeat with the remaining tomato mixture 1/4 at a time and then return it all to saucepan and heat thoroughly.

Meanwhile, put the 1 extra cup of mushrooms in a small skillet with 2 Tbsp butter and cook until tender. Serve tomato bisque with sauteed mushrooms on top as a garnish with a bit of dill.

* For those who don't love mushrooms, this soup does NOT taste mushroomy. The mushrooms just add a denser flavor.

**I use skim milk and it still tastes the same.

Mississippi Mud Brownies

These get get all the great eatery sound when I serve them.

Brownies-
6 ounces unsweetened chocolate
16 tablespoons unsalted butter
1 1/2 cups flour
1/3 cup cocoa powder
1/2 teas. salt
3 cups sugar
5 large eggs
3/4 cup chopped pecan or chocolat chips

Topping-
3/4 cup marshmallow creme
1/4 cup semisweet chocolate chips
2 teaspoons vegetable oil

1. Adjust oven rack to middle and heat over to 325. Line 13x9 inch baking pan with foil, allowing excess to overhang edges. Spray foil with cooking spray.
2. Melt chocolate and butter together in microwave; cool slightly. Combing cocoa, flour, and salt in bowl. Whisk sugar and eggs in separtae bowl, then whisk in chocolate mixture. Stir flour mixture into chocolate mixture until no streaks of flour remain. Fold in pecans or chocolate chips and scrape batter evenly into prepared pan. Bake until toothpick comes out with a few attached wet crumbs. Recipe say about 35 minutes, but mine took 45-50. Transfer to wire rack.
3. For the topping: Spoon marshmallow creme over hot brownies and let sit until softened, bout 1 minute. Meanwhile microwave chocolate chips and oil in bowl until smooth. Following photo spread marshmallow creme evenly over brownies and then drizzle with chocolate. Cool brownies at least 2 hours. Using over foil overhang, lift brownies from pan and cut and serve.

Vegetable Beef Stroganoff

I made this tonight on a whim. I wanted a more healthy version of stroganoff, so I kind of tossed this recipe together. It turned out DELICIOUS. This picture doesn't have all the vegetables that I put it -my- recipe, but it was the best I could find... :)

1 lb lean ground beef

2 tsp extra virgin olive oil

1/4-1/2 cup red wine vinegar

2 yellow onions

1 green bell pepper

1 cup mushrooms

1 small zucchini

1 small yellow summer squash

1 Tbsp basil

1/4 tsp celery seed

1 tsp salt

1 tsp lawry salt

1 tsp black pepper

2 cloves garlic

2 Tbsp honey mustard (or dijon mustard)

1 cube beef bollion

1/2 cup water

1 cup nonfat plain yogurt

Extra thick egg noodles

Start water for boiling on the stove. When boiling, add egg noodles and cook until almost done.

Meanwhile, in a large pan brown beef, mushrooms, and onions. Add red wine vinegar and remaining vegetables and sautee until vegetables start to become softened.

Add basil, celery seed, salt, lawry salt, black pepper, garlic, mustard, and bollion and stir until vegetables are mostly cooked. Add water.

When noodles are -almost- done, add nonfat plain yogurt (or sour cream if you want it richer) to the vegetables/beef mixture and stir until all combined and heated through.

Serve over warm noodles. Delicious and easy!

Dirty Chicken

Ingredients:

4 to 5 boneless skinless Chicken Breasts, diced into 1 inch cubes
1/4 c. oil
4 tbsp brown sugar
1 1/4 to 1 1/2 tbsp. ground ginger
1/4 c. soy sauce.


Directions:

Marinate 30 min. to 1 hour. Heat frying pan on high. Pour marinated chicken into heated pan. Cooks in 5 to 8 minutes. Serve over rice. Yum Yum.

This is a great last minute kind of recipe. It's good even if you don't marinate it the whole time.

Lemon-Roasted Chicken

Ingredients:
Bone in chicken (I like to use breasts* and legs)
2 cloves garlic, minced
2 lemons, quartered
1 tsp. dried oregano
1 tsp. olive oil

Directions:
1. Preheat oven to 450.

2. In a large bowl, toss together oil, garlic, lemons (squeeze a little of the juice into bowl and put the actual lemon in as well), and oregano. Stir together and add chicken. Mix together until chicken is evenly covered.

3. On a large rimmed baking sheet place the chicken, skin side up and lemons evenly apart. Pour any remaining juice from the bowl over chicken.

4. Cook for 30 -35 minutes, or until juices run clear.

Notes:
This recipe is adapted from the 'everyday food' magazine by Martha Stewart. Love, love, love this magazine. The recipes and ingredients are simple, delicious, and if I can make them anyone can.

*I cut the bone-in chicken breasts in half so that the size of the pieces are a little more equal and will cook more evenly.

Breakfast Coffee Cake

http://www.rick.com/images/content/3B78E82C-DA6A-5ACB-674AA08BCB4CC883/crumb_cake3.jpg

Cake

1/4 cup softened butter

1/3 cup sugar

1 egg

2/3 cup milk

1 1/2 cup flour (or 1 cup white flour, 1/2 cup wheat flour)

1/4 tsp salt

2 tsp baking powder

Topping:

2 Tbsp softened butter
4 Tbsp flour

5 Tbsp brown sugar

5 Tbsp white sugar

2 tsp cinnamon

In a mixing bowl combine all the cake ingredients and beat until smoothe. It will seem thick. Pour into a greased baking dish.

In another bowl mix together the topping ingredients until it has the consistency of wet sand. Sprinkle over uncooked cake in baking dish.

Bake at 350 degrees for 20-30 minutes or until fork comes out clean when pierced into middle of cake.

Serve hot with or without butter. Cold leftovers are delicious, too.

--Recipe submitted by Jessie Eyre

Black Eye Pea Salsa

http://i.timeinc.net/recipes/i/recipes/sl/08/02/pea-salsa-sl-1704101-l.jpg

2-3 large tomatoes (about 3 cups)

1 bunch green onions (about 1 cup)

1 bunch cilantro (about 1 1/2 cups)

1 can sweet corn peas (about 1 1/2 cups)

1 can black eye peas (about 1 1/2 cups)

2-3 large avocados (about 3 cups)

1 package Good Seasonings Italian Dressing powder

Tortilla chips (to serve)

Dice/chop tomatoes, green onions, and cilantro fairly small.

Drain corn and black eye peas.

In a large bowl combine diced tomatoes, chopped green onions, cilantro, corn, and peas.

In another small bowl mix the Good Seasonings Italian dressing according to directions on package.

Pour dressing over tomatoe/onions/cilantro/corn/pea mixture.

Just before serving slice and cube avocados and add to mixture.

Serve with tortilla chips.

(For a lower fat version, save the juice from the black eye peas and use it in making the Italian dressing instead of using oil)

--Recipe submitted by Christine Gibb

Myra's Potato Cheese Soup

http://terrifictravelideas.com/convenientideasllc/images/CreamyPotato.jpg

3 cups diced potatoes

1/2 cup diced celery

1/2 cup diced onion

1 1/2 cups water

1 Tbsp chicken-flavored gravy base

(or 2 chicken bouillon cubes)

1/4 tsp salt

2 cups milk

1 cup sour cream (8 oz)

3 Tbsp or more flour (for thickening)

In a large pan, combine potatoes, celery, onion, water, gravy base (or bouillon cubes) and salt. Cover and cook until tender for about 20 minutes.

Add 1 cup milk. Heat thoroughly.

In a medium bowl blend sour cream and flour; gradually stir in remaining 1 cup milk.

Pour 1/2 of potato mixture into sour cream mixture and then pour it all back into potato mixture. Combine all ingredients and cook and stir until thickened.

Add grated cheese on top and serve hot with bread or crackers.

--Recipe submitted by Mindy Grover