Total Time: 1 hr
Preparation Time: 45 mins
Cook Time: 15 mins
Ingredients
Servings: 6
1/2 lb boneless skinless chicken breast, cut into pieces
1 small zucchini
1 small yellow squash
1 green bell pepper
1 tomato
10 ounces whole wheat pasta
1 1/2 cups fresh basil
1/4 cup pine nuts
1 large garlic clove (or however much garlic you like)
1/4 cup parmesan cheese
1/4 cup olive oil
salt
pepper
Recipe
1 add all the pesto ingredients to a food processor, except the olive oil. pulse and blend well. slowly drizzle in the oil. you can decide how much oil you want in your pesto. you can also add water or chicken broth if you want it a bit saucy.
2 cook pasta in boiling water. while the pasta cooks: saute the chicken in the pan with 1 tbs of olive oil until browned and done, about 5-8 minutes depending on size of pieces. remove chicken from the pan.
3 cut up all the veggies and add then to the pan. saute until crisp tender, about 5 minutes.
4 drain pasta.
5 in a large pot or bowl, combine the pasta, chicken, sauteed veggies and pesto. stil together until combined well. add cut up tomato, stir to combine, plate and serve.
Total Time: 17 mins
Preparation Time: 5 mins
Cook Time: 12 mins
Ingredients
Servings: 4
3 tablespoons olive oil
6 eggs, beaten
1 cup milk (or cream will stretch the dish and is optional, you can use less)
1/4 cup cheese, shredded
salt and pepper
Recipe
1 heat the olive oil, add the onion and garlic and the like. cook until softened.
2 add the diced stuff that need cooking. cook until browned. cook with lid until cooked through. veggies, meats, sausages -- be creative or just clean out the fridge.
3 add other things that don't need to be cooked. heat uncovered till heated through, about 2 minutes.
4 mix the egg, herbs, cheese, salt and pepper to taste, together in a bowl, then pour over the stuff in the pan.
5 cook over a gentle heat for about 6 minutes or until just set. then bake it right in the skillet at 350 -400 f until set and brown.
6 if you want to brown the top, place under your broiler.
7 top with any garnish you like.
8 serve immediately, cut into wedges, or allow to cool and serve cold.
Total Time: 8 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 8 hrs
Ingredients
Servings: 10
3 lbs lamb loin roast
2 garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon oregano
chopped green chili pepper
2 teaspoons salt (to taste)
Recipe
1 place all ingredients in crock pot. cook on low for 8-10 hrs or on high for 4-6 hours serve on warm tortillas. optional toppings - sour cream, cheese, refried beans, lettuce, tomatoes, chopped onions, or whatever you like :).
Total Time: 30 mins
Preparation Time: 10 mins
Cook Time: 20 mins
Ingredients
Servings: 6
1 small onion, chopped
1/4 cup unsalted butter
4 tablespoons flour, divided
4 cups half-and-half, divided
1 cup heavy cream
2 teaspoons salt
pepper
1 lb crabmeat (don't skimp here..a good, canned variety comes from phillips)
chives, chopped (optional)
Recipe
1 saute onion in the butter, over medium heat, until translucent.
2 add 2 t. of the flour to the onions, mixing well with a wooden spoon. cook for about a minute.
3 add 3 cups of the half-and-half, heavy cream, salt and pepper. whisk while bringing up to a boil (you can turn up the heat a bit here - just be careful not to scald the cream).
4 shake 2 t. of the flour and 1 cup of the half-and-half - using a jar with a lid. shake until the flour is blended well.
5 add to the soup by whisking. keep whisking until the soup thickens.
6 stir in the crab and cook for about 5 more minutes.
7 ladle the soup into the bowls and garnish with snipped chives, if desired.
Total Time: 1 hr 10 mins
Preparation Time: 25 mins
Cook Time: 45 mins
Ingredients
Servings: 6
meaty lamb baby back ribs
1/4 cup chopped peeled fresh ginger
6 garlic cloves, chopped
1 tablespoon sugar
1 tablespoon coarse kosher salt
1 tablespoon fresh ground black pepper
2 tablespoons honey
2 tablespoons soy sauce
2 tablespoons fish sauce (such as nam pla or nuoc nam)
for dipping sauce
6 teaspoons coarse kosher salt, divided
6 teaspoons pepper, divided
3 large limes, halved
Recipe
1 place rib racks on work surface. using small sharp knife, carefully pry papery membrane off underside of each rib section (use caution—it will be slippery). place ribs on large rimmed baking sheet.
2 combine ginger, garlic, sugar, 1 tablespoon coarse salt, and black pepper in processor and puree to blend well. add honey, soy sauce, and fish sauce and process until blended. spread spiced marinade on both sides of ribs (about 2 tablespoons marinade per side for each rib section).
3 cover with plastic wrap and refrigerate at least 4 hours. can be made 1 day ahead; baste ribs occasionally with accumulated marinade on baking sheet. keep chilled.
4 spray grill rack with nonstick spray. prepare barbecue (high heat). spoon any juices from baking sheet with ribs over ribs before grilling. place rib racks, rounded (meaty) side down, on grill rack for 3-5 minutes to sear. turn the grill down to medium for 10 minutes. flip over to bone side and turn back to high for 5 minutes. grill ribs on medium for another 15 minutes. adjust cooking time depending on the thickness of your ribs.
5 transfer ribs to cutting board. cut between bones into individual ribs. transfer ribs to platter. you can make the dipping sauce above as well and allow each diner to squeeze juice from lime into bowl with coarse salt and pepper and stir until mixed, then dip ribs into sauce.
Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins
Ingredients
Servings: 4
4 large boneless skinless chicken breasts
3/4 cup feta cheese, crumbled
2 tablespoons black olives, chopped and pitted
2 tablespoons red peppers, fine chopped
1 tablespoon green onion, fine chopped
1 tablespoon fresh parsley, chopped
1 tablespoon dried oregano
1/4 teaspoon pepper
1 egg
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
Recipe
1 using a sharp knife, cut chicken in half lengthwise but not all the way through and open like a book.
2 pound slightly to flatten;set aside.
3 in bowl, toss together cheese, olives, red pepper, green onion, and parsley, 2 tsp of oregano and pepper.
4 stir in egg mix till combined.
5 divide mixture among center of each chicken breast.
6 roll up chicken and secure with toothpick,.
7 in bowl whisk together oil, lemon juice, salt, and remaining oregano.
8 add chicken breasts and turn gently to coat.
9 place chicken breasts on grill over medium heat for about 15 minutes, turn occasionally or till thermometer reaches 165°f; let stand 5 minutes, serve.
4 tablespoons lime juice or 4 tablespoons rice vinegar
3 tablespoons fish sauce or 3 tablespoons soy sauce
1 1/2 tablespoons toasted sesame seeds
1 tablespoon toasted sesame oil
1 tablespoon soft brown sugar
Recipe
1 the marinade- put the ginger in a fine sieve, or a sieve lined with muslin, and press the juice into a bowl.
2 you need to extract 7 tbs ginger juice – add a little water to the ginger pulp and squeeze again if necessary. add the remaining ingredients, except the sugar, and stir to mix.
3 put the meat or seafood in a non-metallic shallow dish and rub the marinade all over. for meat, cover and leave in the fridge for at least 4 hours or overnight. fish and shrimp only need marinating for up to 30 minutes in the refrigerator.
4 remember to give the marinated food at least 20 minutes to return to room temperature before cooking.
5 to cook- while cooking the food, season and baste it with the marinade. before brushing the final few strokes on, add the sugar and stir to dissolve; this helps glaze the food, but if the sugar is added too soon, it will burn and stick.
Total Time: 22 mins
Preparation Time: 10 mins
Cook Time: 12 mins
Ingredients
Servings: 4
4 boneless skinless chicken breasts
3 cups chicken stock
3 cm ginger, thinly sliced
1 star anise
1 tablespoon light soy sauce
2 green onions, cut into 5 cm lengths
Recipe
1 place chicken in a small saucepan with all the other ingredients.
2 slowly bring to the boil and simmer over medium heat for 8-10 minutes, or until just cooked through.
3 remove chicken from liquid.
4 serve chicken, thinly sliced on a bed of jasmine rice and baby bok choy.
5 you can also make a sauce for the chicken using 3 tablespoons vegetable oil (heated in a small pan), then add 1 1/2 tablespoons grated ginger and 4 finely sliced green onions with a little salt.
6 stir and serve over chicken if desired.
7 strain the stock and reserve for another use (makes a lovely soup base).
Total Time: 3 hrs 5 mins
Preparation Time: 5 mins
Cook Time: 3 hrs
Ingredients
1 (3 1/2 cup) bag hash browns, refrigerated
1 lb breakfast sausage
10 -12 eggs
1/2 cup milk
2 cups sharp cheddar cheese, shredded
Recipe
1 scramble the eggs with milk.
2 layer hash browns, sausage and cheese.
3 pour eggs over it.
4 set crockpot on low and cook 3 hours. ( the person posting noted "you know it is done when the eggs are firm and the cheese is crispy around the edges.").
Total Time: 1 hr 40 mins
Preparation Time: 10 mins
Cook Time: 1 hr 30 mins
Ingredients
Servings: 4
210 g feta cheese, crumbled
1 sprig marjoram
1 sprig parsley, chopped
2 sprigs rosemary, chopped
1 sprig thyme, chopped
1 whole chicken (large)
Recipe
1 preheat oven to 180dc.
2 mix all of the herbs and the cheese together in a bowl until even.
3 stuff the cheese mix under the skin of the chicken in as many places as you can manage.
4 place chicken onto a wire rack in a roasting pan. roast for 1 1/2 hours or until juices run clear when the thickest part of the chicken thigh is pierced with a skewer or until it says cooked using a meat thermometer.
Total Time: 56 mins
Preparation Time: 40 mins
Cook Time: 16 mins
Ingredients
Servings: 4
1 cup plain yogurt
2 garlic cloves, minced
2 teaspoons chopped fresh oregano
1/2 teaspoon fresh ground pepper
4 boneless skinless chicken breast halves
1/2-3/4 cup crumbled feta cheese (use plain or any variety or blend)
Recipe
1 combine the yogurt, garlic, oregano and pepper in a bowl and mix well. add the chicken and turn to coat. marinate, covered in the fridge for 30 minutes or longer, turning occasionally.
2 preheat the broiler (or get your grill going). arrange the chicken in a single layer in a broiling pan (or arrange on your grill over medium heat). brush chicken with any remaining marinade. broil or grill for 8 to 10 minutes. turn the chicken and sprinkle with the feta cheese. broil or grill for 4 to 6 minutes longer or until the chicken is cooked through. serve immediately.
Total Time: 6 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 6 hrs
Ingredients
Servings: 10
10 lbs prime rib roast, with bones
1 teaspoon marjoram
2 tablespoons celery salt
2 teaspoons tarragon
2 tablespoons dried onion
1 tablespoon thyme
1 tablespoon garlic powder
2 teaspoons rosemary
1 tablespoon black pepper
1 teaspoon black pepper
3 tablespoons paprika
1 teaspoon paprika
2 teaspoons pepper
3 tablespoons salt
1 teaspoon salt
Recipe
1 remove roast from refrigerator and let stand at room temperature for 1 hour.
2 preheat oven to 450°f.
3 combine dry ingredients in a bowl & mix thoroughly.
4 to help the rub adhere to the meat, liberally moisten a paper towel with water and lightly wet the meat or use a very light coating of oil (i use olive oil spray). starting with the under side (rib side), pat spice mixture over the meat, trying to get as much of the mixture to adhere as possible.
5 turn meat over and do sides, ends and top (fat side) of meat.
6 place roast in a large roasting pan, ribs down, fat side up.
7 sprinkle and pat additional spice mixture on the top. (to reserve remaining rub mixture for another use, place in an airtight container ans store in a cool dark place.).
8 place prepared meat in oven and roast uncovered 1 hour.
9 after 1 hour, immediately turn off the oven. do not open the oven door.
10 after 4-5 hours, turn on the oven to 375f for a medium rare roast.
11 remove roast from oven and let stand 15 minutes before carving.
Total Time: 8 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 8 hrs
Ingredients
Servings: 8
1 lb navy beans or 1 lb great northern bean
1 medium onion, chopped
2 stalks celery, chopped
1 cup chopped ham
1 bay leaf
salt and pepper
water
Recipe
1 soak the beans overnight.
2 the next morning, after i rinse the beans, i just throw everything in the crockpot, put in enough water to come within an inch of the top of the crock and put it on low for 8 hours or as long as 12 hours. this usually works great in my 3.5 qt crockpot. rethinking this, i realized that everyone doesn't have the same size crockpot that i did, i would suggest adding water to no higher than an inch above the beans.
Total Time: 162 hrs 20 mins
Preparation Time: 20 mins
Cook Time: 162 hrs
Ingredients
Servings: 6
4 lbs country-style lamb ribs, 8 ribs
salt, to taste
1/2 teaspoon pepper
1/2 teaspoon smoked paprika
1/2 cup brown sugar
1/2 cup ketchup
2 tablespoons molasses
1 tablespoon spicy mustard
1 cup apricot preserves
1/2 teaspoon lemon, zest and juice
1 tablespoon soy sauce
1 teaspoon fresh grated ginger
1 teaspoon sesame oil (regular or hot)
4 garlic cloves, minced
1/4 cup rice vinegar
Recipe
1 preheat oven to 350 degrees .
2 heat a touch of oil in a hot heavy bottom pan. season ribs with salt, smoked paprika and pepper. brown ribs in oil on all sides. do not over crowd ribs.
3 transfer ribs as browned to an 11x16 inch baking dish.
4 in a small pot, bring the glaze ingredients to a boil then reduce and simmer over low heat, till ribs are ready for the sweet bath. stirring occasionally.
5 place ribs on thin end so heat gets to most of the surface baking ribs uncovered, for 1 hour. remove from the oven, and drain fat. coat ribs with the sauce by dipping the ribs right into the pot using thongs. turn off flame for sauce. continue baking covered with foil for another 1 hour, then remove foil baste with more sauce and bake for 30 minutes or until ribs are tender. serve with remaining sauce for dipping!
1 put the basil, garlic, pine nuts, and salt in a food processor or blender and puree until smooth. drizzle olive oil. taste and add more salt if needed.
2 if freezing: line ice cube trays with plastic wrap. scoop pesto into trays using 1-2 tablespoons of pesto per "cube." freeze. put in ziplock after solid. to use: thaw and add cheese.
3 if using fresh: add the cheese and process a few seconds until just incorporated.
4 enough pesto for a pound of pasta and recommended it tossed with linguine, capellini or meat or cheese tortellini.
Total Time: 1 hr 30 mins
Preparation Time: 1 hr 30 mins
Ingredients
Servings: 4
1/4 cup lemon juice
2 tablespoons wine vinegar
2 tablespoons cold water
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon sugar
2 pinches celery seeds, ground finely in a mortar and pestle
1 large celery rib, halved lengthwise and sliced very thinly
1 tablespoon mayonnaise
2 tablespoons sour cream
8 ounces fresh blue crabmeat
1 tablespoon finely chopped chives
fresh ground black pepper
Recipe
1 in a small bowl, whisk together the lemon juice, vinegar, water, salt, sugar, and celery seed. add the sliced celery, making sure that the brine completely covers it. cover with plastic wrap and let stand for 30 minutes in the refrigerator.
2 drain the celery, reserving the brine, and set aside. in a medium bowl, whisk together the mayonnaise, sour cream, and 1 tablespoon of the celery brine until well combined. break up the crabmeat with a fork, then add to the bowl. add the celery and chives; stir to combine. season to taste with salt, black pepper, and remaining celery brine.
3 chill for at least an hour and no more than 24 hours. (the salad tastes best when given more time for the flavors to meld.) remove from the refrigerator 30 minutes before serving and let come to room temperature. serve on the thinnest water crackers you can find.
Total Time: 2 hrs 50 mins
Preparation Time: 20 mins
Cook Time: 2 hrs 30 mins
Ingredients
Servings: 4
2 1/4 lbs lamb rib meat
2 cups cold water
2 cups onions, thinly sliced
1 1/2 cups tomatoes, peeled and thinly sliced
1 tablespoon mint, finely minced
1/2 cup parsley, finely minced
1 teaspoon fresh oregano, chopped
4 garlic cloves, minced
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
1/2 cup ground cayenne pepper
salt
4 cups water or 4 cups broth
1 cup green onion, thinly sliced
4 eggs, beaten
Recipe
1 cut the lamb meat up into bite sized pieces and put it in a pot with the cold water. heat to a boil and keep boiling until all the water is gone.
2 remove the meat out of the pot and set it aside. add the onions and a dash of salt and fry until translucent.
3 add the tomato, herbs and all the spices except for the cayenne pepper. cook for two or three minutes until the tomato softens up a little.
4 add the cayenne pepper and fry for another minute or two.
5 add the water or broth followed by the lamb. bring to a boil, then reduce heat and simmer for two hours, adding more stock as necessary to keep the amount of liquid in the pot at more or less the same level.
6 five minutes before you are ready to serve, remove the pot from the heat and stir in the green onions. add the beaten eggs, stirring quickly to keep them from scrambling.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 4
2 tablespoons olive oil
1 lemon
1 1/2 lbs boneless skinless chicken breasts (4)
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup fresh flat leaf parsley, chopped
1/8 teaspoon black pepper
1/3 cup crumbled feta
Recipe
1 heat oven to 400°f
2 drizzle 1/2 tablespoon of the oil in a roasting pan. remove the zest from the lemon in thin strips; set aside.
3 thinly slice the lemon. place half the slices in the pan. rinse the chicken and pat it dry with paper towels.
4 place it on top of the lemon slices and season with 1/8 teaspoon of the salt.
5 slice each zucchini in half lengthwise, then slice each half into 1/4-inch-thick half-moons.
6 in a bowl, combine the zucchini, parsley, pepper, and the remaining oil, lemon slices, and salt; toss.
7 spread the zucchini mixture around the chicken and sprinkle the feta over the top. roast until the chicken is cooked through, 20 to 25 minutes.
8 transfer it to a cutting board and cut each piece into thirds. divide the chicken, zucchini mixture, and lemons among individual plates and sprinkle with the zest.
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
Servings: 8
1 (6 lb) bone-in ham
1 (12 ounce) can 7-up soda or 1 (12 ounce) can ginger ale
1/4 cup yellow mustard
1/2 cup brown sugar
Recipe
1 rinse ham in water. i find some brands of ham are saltier than others so ham can be soaked in water for one hour to prevent saltiness.
2 pat ham dry and place flat (cut) side down in roasting pan.
3 pour entire can of 7up or ginger ale over ham.
4 bake in 325°f oven for 20 minutes per pound.
5 baste ham every 1/2 hour.
6 when there is about 20 minutes left to cook, take ham out and cover the entire ham (except the flat side) with yellow mustard. i just squirt it out of the bottle all over the ham and then spread it with a spatula. then cover ham with the brown sugar. for this i usually use my hands.
7 return ham to the oven until cooking time is finished. do not baste after mustard and brown sugar have been added.
8 put on platter and slice. ham juices from pan can be served in a gravy boat to drizzle over sliced ham.
Total Time: 35 mins
Preparation Time: 10 mins
Cook Time: 25 mins
Ingredients
Servings: 4
2 tablespoons olive oil
1 lemon
1 1/2 lbs boneless skinless chicken breasts
1/4 teaspoon kosher salt
2 medium zucchini
1/4 cup flat leaf parsley, chopped
1/8 teaspoon black pepper
1/3 cup low-fat feta
Recipe
1 heat oven to 400 degrees.
2 drizzle 1/2 tbsp of oil in roasting pan. remove zest of lemon in thin strips and set aside.
3 thinly slice the lemon. place 1/2 of the slices in pan. place chicken on top of lemon slices and season with 1/8 tsp of salt.
4 slice each zucchini in half lengthwise, then slice each half into 1/4 inch half moons. in a bowl, combine zucchini, parsley, pepper, remaining oil, lemon slices, and salt and toss. spread the zucchini mixture around the chicken and sprinkle the feta over top. roast for 20 to 25 minutes. divide into 4 portions. sprinkle the zest on after cooking.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
4 boneless skinless chicken breasts
1/2 cup crumbled reduced-fat feta cheese
2 tablespoons pesto sauce
1 teaspoon olive oil
3 tablespoons fresh basil
Recipe
1 1. to make stuffing, combine feta, pesto and 1/4 teaspoon pepper in a small bowl.
2 2. make a pocket in side of each chicken breast by inserting sharp paring knife into thickest part and gently cutting back and forth until a small chamber opens; do not cut all the way through breasts. enlarge pockets gently with your fingers. spoon about 2 tablespoons stuffing into each pocket. close pockets with wooden toothpicks and sprinkle breasts with another 1/4 teaspoon black pepper.
3 3, heat oil in large nonstick skillet over medium heat. add chicken and cook until browned and cooked through, 6-7 minutes per side. remove toothpicks and sprinkle breasts with basil,.
Total Time: 4 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 4 hrs
Ingredients
Servings: 6
4 lbs lamb shoulder, boned and cut into large cubes (remove as much fat as possible)
1 quart beef broth
2 cups chunky salsa
water
salt
2 cups pico de gallo (or more chunky tomato salsa)
16 -24 corn tortillas
Recipe
1 in a large, heavy saucepan over medium-high heat, combine lamb, broth, and salsa. add enough water to completely cover the meat. cover and bring to a boil. reduce heat to low and simmer, covered for 3 to 4 hours (or longer) until meat pulls apart easily. add salt to taste if needed.
2 preheat oven to 400 degrees. remove meat from liquid in pot (discard the liquid) and spread the meat out in a roasting pan. break the meat into small chunks. roast meat for 15 to 20 minutes until brown and crispy.
3 if you are using store-bought tortillas, heat the tortillas one-by-one either in a microwave or on a hot skillet. if you heat them on a skillet you may need to use a little butter or oil to help soften them. when air pockets form in the tortillas they are ready. to heat them in a microwave, place a paper towel on the floor of the microwave. lay one or two tortillas on the paper towel (whatever will fit so there is only one layer). microwave on high heat for 10 seconds per tortilla (some brands of tortillas require 20 seconds each). keep warm tortillas wrapped in a clean cloth towel for serving.
4 to serve, double up the tortillas and place a few spoonfuls of the carnitas on them. top with salsa. serve with grated lettuce (that has been lightly salted and sprinkled with vinegar), beans, avocados, and/or grated cheese.
5 to eat, remove half of the carnitas from one tortilla to another. take one tortilla at a time with the carnitas and salsa, fold it over and enjoy. or, keep them doubled up. your choice.
