My Mom's Chex Mix

INGREDIENTS (makes one batch)
6 tbsp Butter
4 tsp Worcestershire (Lea & Perrins is best)
1 tsp seasoning salt (I use garlic salt)
2 cup corn, rice, wheat Chex
2 cup Cheerios
1/4 cup Redskin Planter Peanuts (or regular if you want)
Pretzels (straight)

DIRECTIONS
Melt butter, Worcestershire and garlic salt and stir well.
Drizzle over cereals and mix in well.
Add Cheerios, drizzle a little more sauce, stir.
Add peanuts and pretzels, drizzle remainder of sauce, stir.
Bake uncovered at 250 degrees for 60 min, stirring a couple of times.

Kim's Escarole, Sausage & White Bean Soup

INGREDIENTS
3 cloves garlic, chopped
1 tsp red pepper flakes
1/2 lb sweet Italian sausage
3 cups chicken broth
1 head escarole, chopped
1 parmesan rind
1-2 cans white beans
1/2 cup grated parmesan
salt to taste

DIRECTIONS
Cook 3 chopped garlic cloves, red pepper flakes and the Italian sausage in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans and salt to taste. Simmer 2 minutes more. Add parmesan to garnish and serve.

Adapted from Food Network's 50 Easy Soups.

Chicken Broccoli Stir-fry

________________________________
INGREDIENTS
1 teaspoon grated orange zest, plus 1/4 cup fresh orange juice
1 tbsp grated ginger
1/4 cup soy sauce
1/4 cup rice vinegar
1 tablespoon cornstarch
2 teaspoons vegetable oil, such as safflower
2 large chicken breasts, sliced into pieces
2 garlic cloves, minced
3 scallions, white and green parts separated and thinly sliced
1 head broccoli (about 1 pound), cut into bite-size florets, stalks peeled and thinly sliced

DIRECTIONS
1. In a medium bowl, combine orange zest and juice, ginger, soy sauce, vinegar, and cornstarch; set stir-fry sauce aside.

2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Cook chicken until browned on one side, 1 to 2 minutes (chicken will cook more in step 4). Transfer to a plate and set aside; reserve skillet.

3. Add remaining teaspoon oil, garlic, and scallion whites to skillet. Cook, stirring occasionally, until scallions wilt, 1 to 2 minutes. Add broccoli and 1/2 cup water; cover and cook until broccoli is crisp-tender and water has evaporated, 2 to 4 minutes.

4. Add chicken (with any juices) and stir-fry sauce to skillet. Cook, stirring, until pork is cooked through and sauce has thickened, 1 to 2 minutes. Top with scallion greens.

*you can substitute just about any kind of protein for the chicken

Fresh Pesto

..................................................................................

INGREDIENTS

3 cloves garlic, cut into pieces

(I found swapping garlic powder was also good and made the garlic less potent)

2 cups solidly packed fresh basil leaves

3/4 teaspoon coarse salt

freshly ground pepper

1/2 cup extra-virgin olive oil

1/3 cup pine nuts

3/4 cup Parmigiano Regiano

1 tbsp softened unsalted butter

..................................................................................

DIRECTIONS

In a food processor, place all the ingredients and blend to a smooth puree (don't overblend). Cover and set aside. At this point you can refrigerate the pesto and it will keep, refrigerated for at least a week.

While your pasta is cooking, reserve two tablespoons of the cooking water to stir in with the pesto. When the pasta is cooked, drain very briefly (don't allow to dry) and add to the bowl with the pesto, toss to coat evenly.

PT Loin

INGREDIENTS:
Pork Tenderloin
Teriyaki marinade
Green onions, diced
Brown rice

DIRECTIONS:
Place pork t-loin in a shallow baking dish and brush with marinade. Follow package instructions for baking the pt-loin. Meanwhile, cook brown rice. Let the tenderloin rest 5 minutes before slicing. Serve over brown rice, sprinkle with green onions.

Sour-Cherry Gin Slings

INGREDIENTS

1 pound sour cherries, stemmed

3/4 cup sugar

1 cup water

Strips of zest from 1/2 lemon

Strips of zest from 1/2 orange

Gin Sling

2 cups gin

2/3 cup Cointreau

2/3 cup fresh lime juice

2 1/4 cups sour-cherry syrup

Angostura bitters

Ice

Sparkling water

Lime wheels and fresh cherries, for garnish

DIRECTIONS
1. Make the sour-cherry syrup: In a large saucepan, combine the cherries with the sugar, water and citrus zests and bring to a boil.
2. Cover and simmer over low heat for 40 minutes.
3. Pass the mixture through a fine strainer, pressing on the solids; you should have 2 1/2 cups. Let cool.
4. Make the gin slings: In a pitcher, combine the gin with the Cointreau, lime juice, sour-cherry syrup and a few dashes of bitters and stir well.
5. Pour into ice-filled glasses and top each drink with sparkling water. Garnish with the lime wheels and fresh cherries and serve.

from Food & Wine via YumSugar.

Jalapeno Cheddar Cornbread

____________________________________
INGREDIENTS (Yields: about 18 muffins)
3 cups all purpose flour
1 cup yellow corn meal
1/4 cup sugar
2 tbsp. baking powder
2 tsp. salt
2 cups milk
3 large eggs, slightly beaten
1/2 lb. (2 sticks) unsalted butter, melted and cooled
2 cups sharp cheddar, shredded plus extra for garnish
3 jalapenos, seeded and minced
1/3 cup of scallions, chopped plus extra for garnish

DIRECTIONS
Preheat oven to 350 F. Grease a 9x13 inch baking pan, set aside. Combine the first five ingredients into a large bowl. In a separate bowl, combine the eggs, milk and cooled butter. Stir the wet ingredients into the dry and mix, be careful not to over mix. Fold in the two cups of the cheddar, 1/3 cup of the scallions, and the jalapenos. Let the mix sit at room temperature for roughly about 20 minutes. Pour the batter into the prepared pan and top with the remaining cheddar and scallions. Then pop into the oven for 25-30 minutes until golden brown or until a toothpick comes out clean. Slice into squares and serve.

You can also bake these as muffins using a muffin pan, cook time change: 15-20 minutes.

from Ina Garden via Une-deux Senses

Chocolate & Peanut Butter Cake

__________________________________
For Ganache Filling: (Make the night before)
1 cup heavy whipping cream
1/4 cup (packed) golden brown sugar
6 ounces bittersweet or semisweet chocolate, finely chopped
1/4 cup old-fashioned (natural) chunky peanut butter

For Cake:
2 1/2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted butter, room temperature
1/2 cup old-fashioned (natural) chunky peanut butter
1 pound golden brown sugar
4 large eggs
1 teaspoon vanilla extract
1 cup buttermilk

For Cream Cheese Frosting:
2 8-ounce packages cream cheese, room temperature
2 2/3 cups powdered sugar, divided
1 stick unsalted butter, room temperature
1 1/2 teaspoons vanilla extract
1 cup chilled heavy whipping cream

Prepare the ganache filling:
Bring cream and sugar to simmer in saucepan, whisking to dissolve sugar. Remove from heat. Add chocolate; let stand 1 minute. Whisk until smooth. Whisk in peanut butter. Chill uncovered overnight or for several hours. If left overnight, you may need to microwave the ganache briefly in order to make it spreadable.

Prepare the cake:
1. Preheat oven to 350°F. Spray three 9-inch-diameter cake pans with 1 1/2-inch-high sides. with baking spray. Line the bottoms with parchment paper. Spray again. Sift first 4 ingredients into medium bowl. Using an electric mixer, beat the butter and peanut butter in a large bowl until blended. Beat in sugar. Beat in eggs, 1 at a time, then vanilla. At low speed, beat in flour mixture in 4 additions alternately with buttermilk in 3 additions.

2. Divide the batter among the pans, spreading evenly. Bake cakes until tester inserted into center comes out clean, about 20-25 minutes. Cool cakes 5 minutes. Turn out onto racks; peel off parchment. Cool completely.
Prepare the frosting:

3. Using an electric mixer, beat the cream cheese, 1 2/3 cups powdered sugar, butter, and vanilla in a large bowl to blend. Whisk or beat the heavy cream and 1 cup powdered sugar in bowl until mixture holds medium-firm peaks. Fold into the cream cheese mixture in 3 additions; chill until firm but spreadable, about 1 hour.

Assemble the cake:
Level each cake layer. Place 1 cake layer on a cardboard cake round or cake plate protected by strips of wax paper or parchment paper. Spread with half of the ganache, leaving a slight border at the outside edge. Place another layer on top of the first layer. Spread with remaining filling. Top with remaining cake layer. Frost the top and sides of the cake with the cream cheese frosting. Decorate with chocolate shavings.

Serving:
You can serve the cake immediately, but it's best to let it sit (in the refrigerator) for a few hours or overnight. Serve at room temperature. Freeze leftovers (or the entire cake!) for up to two months. Defrost (still wrapped) overnight; or microwave directly from the freezer for a messier, more gooey slice of cake.

from Zucchero Dolce

Strawberry Freezer Jam

INGREDIENTS
4 cups of hulled and crushed fruit
1 1/2 cups sugar
Freezer Jam Pectin put out by Ball.
Containers (Ball makes some specifically for their freezer jam recipes - 5 eight-ounce freezer jars)

DIRECTIONS
1. Hull & crush fruit.

2. Put sugar and the pectin in a bowl and whisk together well. Then stir in the crushed fruit.

3. Ladle the jam into your washed and rinsed freezer containers, let them sit out for half an hour to get the pectin activated, and then label them and pop them in the freezer.

from Barefoot Kitchen Witch

Grilled Apple & Cheese

INGREDIENTS
crusty bread
sharp cheddar (or swiss)
apple
(fuji, braeburn or granny smith)

Slice the apples thinly. Butter one side of two pieces of bread. Build your sandwich — butter on the outside — of cheese, apples, cheese.

Cinnamon Apple Muffins

____________________________________
INGREDIENTS (makes 12)
1 ½ Cups of Flour
½ Cup of Sugar
1 Cup of peeled, diced Granny Smith apples
1/8 tsp. Salt
1 Egg
1 ½ tsp. Baking Powder
½ Cup of Milk
1/3 Cup of Butter, Melted
¼ Cup of Sugar
½ tsp. Ground Cinnamon
¼ Cup of Butter, Melted

DIRECTIONS
1. Preheat oven to 350ºF.

2. Mix flour, ½ cup of sugar, baking powder, and salt together. In another bowl, mix egg, milk, and 1/3 cup of melted butter. Add egg mixture to dry ingredients. Stir.
Spoon batter into cupcake mold.

3. Mix in 1 cup of diced Granny Smith peeled apples (I soaked mine in a little sugar, melted butter, and cinnamon for a few minutes first).

4. Bake for 20 to 25 minutes.

5. Combine ¼ cup of sugar and cinnamon. Cool muffins and remove from pan. Dip muffins into ¼ cup melted butter, then into sugar-cinnamon mix.

4th of July Cocktail

..................................................................
:INGREDIENTS:
1 ounce watermelon schnapps
1 big splash cranberry juice
1 slice lemon
1 slice lime
1 1/2 ounces tequila
1/4 ounce blue curacao
1/2 ounce simple syrup
Watermelon wedge, for garnish (optional)

:DIRECTIONS:
Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.

Muddle the lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

from Guy Fieri

Oatmeal Stout & Heath Bar Ice Cream

____________________________
INGREDIENTS
16 oz oatmeal stout
3 egg yolks
1/2 c sugar
1 c cream
1 c half & half
2 Heath bars, chopped

DIRECTIONS
In a saucepan bring the stout to a boil. Allow to reduce to about 1 cup.

In a large bowl whisk the egg yolks & sugar together until light yellow & thick. Set aside.

Reduce the heat under the stout to low & add the cream & milk. Bring to a simmer. Slowly stir into the egg mixture. Its important to add the milk slowly & stir so you don't end up with scrambled eggs. Return to the saucepan & cook while stirring until the mixture is slightly thickened. Strain into a clean storage container. Refrigerate until completely cold.

Process according to your ice cream maker's directions. Add the chopped Heath bar pieces during the last 5 minutes of mixing. Let freeze for a few hours before serving.

from A Good Appetite

Mushroom Bourguignon

___________________________
INGREDIENTS

2 tablespoons olive oil
2 tablespoons butter, softened
2 pounds portobello mushrooms, in 1/4-inch slices (save the stems for another use) (you can use cremini instead, as well)
1/2 carrot, finely diced
1 small yellow onion, finely diced
2 cloves garlic, minced
1 cup full-bodied red wine
2 cups beef or vegetable broth (beef broth is traditional but vegetable to make it vegetarian; it works with either)
2 tablespoons tomato paste
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)
1 1/2 tablespoons all-purpose flour
1 cup pearl onions, peeled (thawed if frozen)
Egg noodles, for serving
Sour cream and chopped chives or parsley, for garnish (optional)

DIRECTIONS

1. Heat the one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, but not yet release any liquid — about three or four minutes. Remove them from pan.

2. Lower the flame to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a few good pinches of salt and a several grinds of black pepper into the pan and cook for 10, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.

3. Add the wine to the pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back the mushrooms with any juices that have collected and once the liquid has boiled, reduce the temperature so it simmers for 20 minutes, or until mushrooms are very tender. Add the pearl onions and simmer for five minutes more.

4. Combine remaining butter and the flour with a fork until combined; stir it into the stew. Lower the heat and simmer for 10 more minutes. If the sauce is too thin, boil it down to reduce to the right consistency. Season to taste.

5. To serve, spoon the stew over a bowl of egg noodles, dollop with sour cream (optional) and sprinkle with chives or parsley.

from Smitten Kitchen

Slow Cooker Herbed Chicken

___________________________________________
INGREDIENTS
8 ounces mushrooms, halved
1 cup frozen pearl onions
1/2 cup chicken broth
1/4 cup dry red wine
2 tablespoons tomato paste
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried thyme, crushed
1/4 teaspoon ground black pepper
1 bay leaf
4 small chicken legs (drumstick-thigh portion; skinned) (2 to 2-1/2 pounds total)
Chicken broth (optional)
1/4 cup chicken broth
2 tablespoons all-purpose flour
Hot cooked mashed potatoes (optional)
Fresh parsley sprigs (optional)

DIRECTIONS
1. In a 5-1/2- or 6-quart slow cooker, combine mushrooms and pearl onions. Stir in the 1/2 cup broth, the wine, tomato paste, garlic salt, rosemary, thyme, pepper, and bay leaf. Add chicken legs to cooker.

2. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3-1/2 to 4 hours.

3. Using a slotted spoon, transfer chicken and vegetables to a serving platter. Discard bay leaf. Cover chicken and vegetables and keep warm.

4. For sauce: Skim fat from cooking liquid. Measure 2 cups of the cooking liquid, adding additional chicken broth, if necessary, to equal 2 cups total liquid. Transfer liquid to a medium saucepan. In a small bowl, stir the 1/4 cup broth into the flour; stir into liquid in saucepan. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Spoon some of the sauce over chicken. Pass remaining sauce. If desired, serve with mashed potatoes and garnish with parsley.

from BHG via YumSugar

Sloppy Joes

___________________________
INGREDIENTS
1 tablespoon olive oil
1 large onion, finely chopped
2 garlic cloves, minced
Coarse salt and ground pepper
3/4 pound ground beef sirloin
1 can (14 1/2 ounces) tomato puree
1/2 teaspoon mustard powder
1 1/2 teaspoons dark-brown sugar
1 tablespoon cider vinegar
16 party-size potato rolls

DIRECTIONS
1. Heat oil over medium in a large saucepan. Add onion and garlic; season with salt and pepper. Cook until softened, stirring occasionally, 6 to 8 minutes.

2. Add beef, and cook, breaking up meat with a wooden spoon, until no longer pink, 4 to 5 minutes. Add tomato puree, mustard powder, sugar, and vinegar. Cook, stirring occasionally, until slightly thickened, 8 to 10 minutes. (To store, refrigerate, up to 2 days.) Serve warm on rolls.

from Martha Stewart

Irish Lamb Stew

_____________________________________
INGREDIENTS
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed (see Tip) and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped

DIRECTIONS
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.

from Eating Well via YumSugar

Kielbasa Stew

________________________________
INGREDIENTS
4 cups coarsely chopped cabbage
3 cups peeled, cubed potato
1-1/2 cups sliced carrots
1 pound cooked kielbasa, sliced
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried thyme, crushed
1/2 teaspoon ground black pepper
2 14-ounce cans reduced-sodium chicken broth

DIRECTIONS
1. In a 4- to 5-quart slow cooker combine cabbage, potato, and carrots. Top with kielbasa. Sprinkle basil, thyme, and pepper over kielbasa. Pour chicken broth over all.

2. Cover; cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.

from BHG via YumSugar

Beef & Asparagus Stir-Fry

____________________________________
INGREDIENTS
1 1/2 lb. sirloin steak, cut into thin strips
Salt and freshly ground black pepper, to taste
1/4 cup hoisin sauce
2 Tbs. dry sherry
1 tsp. chili oil
1/4 cup peanut oil
1 yellow onion, thinly sliced
3/4 lb. slender asparagus, trimmed and cut on the diagonal into 1-inch pieces
3 garlic cloves, minced
1/4 tsp. red pepper flakes
Steamed rice for serving

DIRECTIONS
1. Lightly season the beef with salt and black pepper.

2. In a small bowl, stir together the hoisin sauce, sherry, chili oil and 1/2 cup water. Set aside.

3. In a wok or large fry pan over high heat, warm the peanut oil. Working in batches if needed to avoid crowding, add the beef and cook, turning once or twice, until lightly seared, 2 to 3 minutes. Using a slotted spoon, transfer to a plate.

4. Add the onion and asparagus to the pan and cook until tender-crisp, 2 to 3 minutes. Add the garlic and red pepper flakes and stir-fry for 15 seconds.

5. Return the meat and any juices from the plate to the pan, add the hoisin mixture and stir well. Simmer briefly until heated through.

from Williams-Sonoma via YumSugar

Peach Muffins with Brown Sugar Struesel

__________________________________
Makes large 12 muffins

Muffin Batter:
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
3 large eggs
3 tablespoons unsalted butter, melted
1 1/2 cups sour cream
1 tablespoon dark rum or pure vanilla extract
1 1/2 cups peeled, pitted, chopped peaches

1. For the topping: In a small bowl, combine the walnuts, flour, brown sugar and cinnamon. Stir in the butter, and mix until well blended.

2. For the muffins: Preheat the oven to 375 degrees F. Line 12 large muffin cups with paper liners, and spray the top of the pan lightly with nonstick spray.

3. In a medium bowl, sift together the dry ingredients, from flour to salt, and set aside.

4. In a separate bowl, whisk the eggs, butter, sour cream and rum or vanilla. Fold in the peaches.

5. Add the egg mixture to the dry mixture. Stir until just moist and blended. Do not overmix.

6. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter should come to the top of the paper liner or pan. Sprinkle with the Brown Sugar-Walnut Streusel Topping, and lightly press the topping into the muffin batter.

7. Bake 30 to 35 minutes, until the tops of the muffins spring back when lightly pressed and a toothpick inserted in the center of a muffin comes clean. Remove from the oven, and cool for 5 minutes. Turn the muffins out of the pan, and serve immediately.

................................................................
Brown Sugar-Walnut Streusel Topping:
1 1/2 cups coarsely chopped walnuts
1/3 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/2 teaspoon ground cinnamon
3 tablespoons unsalted butter, softened

Variations: Almost any fresh or frozen fruit (except for very soft fruits like bananas or mango) can be substituted for the peaches.

from Ezra Lb Cake, adapted from Sara Foster’s “The Foster’s Market Cookbook”

Fresh Tomato Tart

___________________________
Basil-Garlic Tart Dough:
1/3 cup fresh basil leaves
1 medium garlic clove
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon kosher salt
8 tablespoons (1 stick) unsalted butter, chilled and cut into 8 to 10 pieces
4-5 tablespoons ice water

1. Place the basil and garlic in the work bowl of a food processor. Process, scraping down the sides of the bowl as needed, until finely chopped. Add flour and salt; pulse to combine.

2. Add butter. Pulse about 10 times, or until the mixture resembles pea-sized crumbs.

3. Add water, 1 tablespoon at a time, pulsing several times after each addition. After 4 tablespoons water have been added, process the dough for several seconds to see if the mixture forms a ball. If not, add remaining water. Process until dough forms into a ball. Remove dough from processor.

4. Flatten the dough into a 5-inch disk. Wrap it in plastic, and refrigerate for at least 1 hour. (The dough can be placed in a zipper-lock plastic bag and refrigerated for several days or frozen for 1 month. If frozen, defrost the dough in the refrigerator.)

5. Roll out the dough on a lightly floured surface into a 12-inch circle. Lay the dough over the tart pan, and press it into the pan. Trim the dough, and proceed with the recipe as directed.

.............................................................
Fresh Tomato Tart with Basil-Garlic Crust:
1 recipe Basil-Garlic Tart Dough (recipe follows)
8 ounces sliced mozzarella
2 large, ripe tomatoes (about 1 pound), cored and cut crosswise into thin slices
Salt and freshly ground pepper
1 tablespoon extra-virgin olive oil

1. Prepare the dough, and press it into a 10-inch tart pan with a removable bottom.

2. Preheat the oven to 375 degrees F. Line the bottom of the tart shell with mozzarella. Arrange the tomatoes over the cheese in a ring around the edge of the tart and a second ring in the center. Sprinkle with salt and pepper. Drizzle with olive oil.

3. Bake until the crust is golden brown and the cheese has started to brown in spots, 35 to 40 minutes. Cool on a rack for at least 5 minutes before slicing. (The tart may be covered and kept at room temperature for 6 hours.)

from Ezra Lb Cake

Zuccini & Summer Squash Fettuccini

..........................................................................
INGREDIENTS for 2 servings
3-4 medium sized zucchini/summer squash
salt (lots)
2 roasted red bell peppers, packed in EVOO
1 tomato, desseded
2 cloves garlic
salt/pepper
1/4 cup chopped parsley
1/2 tsp. lemon zest
..........................................................................

DIRECTIONS
1. Use a vegetable peeler (a mandoline would make this even easier) to peel off the outside skin, and chop off the ends of your squash. Continue peeling your squash into long strips – these will become your “noodles”.

2. Using a knife, cut each strip vertically into the desired width – for fettuccine width, I cut each strip into about 3 noodles.

3. Chop your roasted red peppers, garlic, and tomato, and add to a medium pot on med-high. Roasting red peppers is easy, and Ina has an easy set of directions to follow. I like to do this in large batches when they come into season. You can use canning techniques to preserve them too. Alternatively, you could go buy a jar of some at the store. But if you are able to make your own, they will be a lot more flavorful!

If you don’t have time to wait a few weeks and pack them in EVOO and just want to make this recipe, go ahead and roast them, peel the skins off, and then just add some EVOO into your sauce. It will work just fine that way.

4. Get a large pot of water on the stove for cooking your “noodles”, and start it going so that it will come to a boil. While that is heating up, check on your sauce. Once it is boiling, give it a stir and puree it in the food processor. Then return to the pot to keep warm while you are doing the “noodles”. If it is too watery in consistency, bring it back up to a simmer to let some of the water come off.

5. Once your big pot is boiling, add your squash noodles. Have a bowl of cold water ready, and after about 30 seconds to 1 minute (just when they are tender), transfer them to the water bowl. Usually blanching required putting them in ice water, but I didn’t want to eat completely cold noodles. After they have cooled a little bit, they are ready to serve.

6. Plate sauce first, and then add the noodles, and top with lemon zest and parsley.

{from Jenn Cuisine}

Zuccini & Spinach Curry

.......................................................................................
INGREDIENTS
2 tbs olive oil
1 medium onion, chopped
1 slice (about 1 1/2 inch thick) fresh ginger, peeled and grated
3 cloves garlic, minced
2 tsps ground cumin
2 tsps ground turmeric
1 tsp ground coriander
1/2 tsp red pepper flakes (or more if you want the curry to be spicy)
1 cup uncooked red lentils
3/4 lb zucchini, cut into 1/2 inch rounds
3 cups baby spinach
1 quart chicken stock
1 can chopped tomatoes, including the liquid from the can
salt and pepper to taste
fresh coriander (cilantro) chopped, to serve

.......................................................................................

DIRECTIONS
Heat the oil in a large soup pot. Add the onions and ginger and cook for 5 minutes. Add the garlic and cook for a further minute. Add the cumin, turmeric, coriander and pepper flakes. Cook these together until the onion is soft. It will be dry and paste-like.

Add the lentils, zucchini and tomatoes to the pan and stir to combine with the spices. Cook for 3-4 minutes. Add the stock and bring to a boil. Reduce the heat and allow to simmer for 45 minutes, stirring occasionally. About 10 minutes before you’re ready to serve, add the spinach and allow to wilt down into the curry. Before serving check the seasoning and add salt and pepper as needed (I added plenty of both at this stage.)

Serve in bowls, topped with chopped coriander and with flat breads for scooping.

{from Abercrombie & Feast}

Pesto Chicken

___________________________
INGREDIENTS:
4 chicken breasts
Pesto sauce
Cherry tomatoes
Parmesan Cheese

In a baking dish, cover the chicken with pesto. Add the cherry tomatoes to the dish. Sprinkle with parmesan cheese. Bake at 350 degrees for 40 minutes or until done.

Tomatoes Stuffed with Grilled Corn Salad

...........................................................................
INGREDIENTS:
3 ears corn, with husks
4 beefsteak tomatoes
1 tablespoon olive oil, plus more for grates
1/2 cup chopped scallions
1/2 cup crumbled soft goat cheese
1 tablespoon white-wine vinegar
Coarse salt and ground pepper
3 slices cooked bacon, crumbled (optional)

1. Pull back corn husks and discard along with silk, place corn over gas burners on the stove until charred all around the cob.

2. Cut off and discard top third of tomatoes. Using a paring knife, cut around wall of tomato to loosen flesh. Gently squeeze out seeds; discard. With a melon baller, scoop out tomato interiors, leaving the wall intact. Coarsely chop interiors; transfer to a large bowl.


3. Cut kernels off cob; transfer to bowl with tomatoes and add scallions, all but 2 tablespoons goat cheese, vinegar, and oil.

4. Season with salt and pepper; toss to combine. Spoon filling into hollowed tomatoes; sprinkle with remaining goat cheese and, if desired, bacon.

{via Elizabeth's Edible}

Sweet Thai Dipping Sauce

INGREDIENTS:

3 tablespoons hot ground chili paste

2 teaspoons minced garlic

1/2 cup rice wine vinegar

2/3 cup water

2/3 cup sugar

1 teaspoon salt

4 teaspoons cornstarch

Combine everything, except cilantro, in a small sauce pan and mix. Once blended, bring to a boil, reduce heat and simmer about 5 minutes. Remove from heat and let cool.

Banana Boats

1.) Slice banana, add yummies.
2.) Line grill with foil, cool till meltey.
3.) Eat with spoon.
_______________________________________
{via Lick My Spoon}

Fire Roasted Tomato Soup with Sausage

_______________________________________
INGREDIENTS
1 tsp of olive oil
2 small onions
3 cloves of garlic
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon crushed red pepper
1 teaspoon oregano
1 teaspoon smoked paprika
15 oz pork sausage or similar
2 - 14 oz cans less-sodium chicken broth
2 cups water
2 (14.5-ounce) can fire roasted diced tomatoes
1 cup uncooked small shell pasta
2 bags baby spinach leaves
2 tablespoons grated fresh Parmesan or Romano cheese
2 tablespoons chopped fresh basil

DIRECTIONS
1.) Heat a large saucepan over medium heat. Add 1/2 teaspoon of olive oil to the pan. Add onion to the pan and cook until translucent. Add sausage, garlic, pepper, salt, smoked paprika, oregano and red pepper to pan, and cook about 5 minutes or until browned, stirring to crumble.

2.) Add broth, water, tomatoes, and pasta to pan, and bring to a boil over high heat. Cover, reduce heat, and simmer 10 minutes or until pasta is done. Remove from heat; stir in spinach until wilted. Sprinkle each serving with cheese and basil.

{adapted from Elizabeth's Edible}

Chicken with Marsala Cream Sauce

_______________________________________
INGREDIENTS
1 1/2 pounds boneless skinless chicken breasts, scallopini pieces (thin sliced)
Salt and freshly ground black pepper
2 tablespoons olive oil
2 tablespoons butter
3/4 cup chopped onion
1 pound cremini mushrooms, sliced
2 tablespoons minced garlic
1 cup dry Marsala wine
1 cup (8 ounces) mascarpone cheese
2 tablespoons Dijon mustard
2 tablespoons chopped fresh Italian parsley leaves
12 ounces dried fettuccine

DIRECTIONS
1.) Bring a large pot of salted water to a boil. Add the fettuccine and cook until al dente, stirring occasionally, about 8 minutes. Drain.

Meanwhile, sprinkle the chicken with salt and pepper. Heat the oil in a heavy large skillet over high heat. Add the chicken and cook just until brown, about 3 minutes per side. Transfer the chicken to a plate and cool slightly.

3.) While the chicken cools, melt 2 tablespoons of butter to the same skillet over medium-high heat, then add the onion and saute until tender, about 2 minutes. Add the mushrooms and garlic and saute until the mushrooms are tender and the juices evaporate, about 12 minutes. Add the wine and simmer until it is reduced by half, about 4 minutes. Stir in the mascarpone and mustard.

4.) Return the chicken and any accumulated juices to the skillet. Simmer, uncovered, over medium-low heat until the chicken is just cooked through and the sauce thickens slightly, about 2 minutes. Stir in the chopped parsley. Season the sauce, to taste, with salt and pepper.

5.) Swirl the fettuccine onto serving plates. Spoon the chicken mixture over top of the pasta. Garnish with parsley sprigs and serve.

{via Elizabeth's Edible}

Carrot Cake Cookies

_____________________________________
Yields 24 carrot cake cookie sandwhiches.

FOR THE FILLING:
4 ounces bar cream cheese, room temperature
4 ounces unsalted butter, room temperature
1/2 cup confectioners' sugar
2 teaspoons fresh lemon juice

FOR THE COOKIES:
1 cup (2 sticks) unsalted butter, melted
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large egg yolks
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon salt
2 cups rolled oats
1 1/2 cups packed, finely grated, peeled carrots
2/3 cup dried currants

DIRECTIONS:
1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Make filling: With an electric mixer, beat cream cheese and butter until smooth. Add sugar and lemon juice; beat until combined. Cover; chill until firm, at least 30 minutes.

2. Meanwhile, make cookies: In a large bowl, whisk together butter, sugars, and egg yolk. In a medium bowl, whisk together flour, ginger, and salt. Add flour mixture to butter mixture; stir until combined. Mix in oats, carrots, and currants.

3. Drop dough by level tablespoons, 2 inches apart, onto prepared baking sheets. Flatten with the palm of your hand. Bake until edges are crisp, rotating baking sheets halfway through, 15 to 18 minutes. Transfer cookies to a wire rack to cool.

4. Turn half the cookies over, bottom side up; dollop each with about 1 teaspoon chilled cream-cheese filling. Top with remaining cookies, pressing gently to spread filling to edges. Serve immediately.

{lovely photo via elsie marley}

Raspberry Mojito

..............................
INGREDIENTS
1/2 tsp sugar
6-8 fresh mint leaves
2 lime wedges
club soda
2 oz rum
1/2 oz Chambord
..............................

Add sugar, mint leaves, lime wedges and a splash of club soda to a tall glass. Muddle until sugar is dissolved. Add ice to glass. Add rum and Chambord. Stir to mix. Top with a splash of soda. Garnish with raspberries if desired.

BBQ Mustard Glazed Chicken

_______________________________________
Yield: 4 servings (serving size: 2 chicken thighs)

INGREDIENTS
2 tablespoons dark brown sugar
2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon smoked paprika
1/2 teaspoon No-Salt salt
1/4 cup ketchup
1 tablespoon dark brown sugar
1 tablespoon red wine vinegar
1 tablespoon Dijon mustard
8 (6-ounce) skinless, bone-in chicken thighs
Cooking spray

DIRECTIONS
1. Combine first 5 ingredients in a small bowl. Combine ketchup and next 3 ingredients (through mustard) in a small bowl; stir with a whisk.

2. Heat a large grill pan over medium-high heat. Rub spice mixture evenly over chicken thighs. Coat pan with cooking spray. Add chicken to pan; cook 12 minutes. Turn chicken over. Brush with half of ketchup mixture; cook 12 minutes.

3. Turn chicken over. Brush with remaining ketchup mixture; cook 2 minutes or until a thermometer registers 165°. Be sure your thermometer does not touch the bone when taking the temp.

{via Elizabeth's Edible}

Pizza Dough

____________________________
INGREDIENTS
3 ¼ C flour
1 packet of instant rise yeast
¼ cup dry white wine, at room temp
1 cup warm (almost hot) water
A dap of olive oil
A few pinches of salt
A few pinches of sugar
____________________________
DIRECTIONS
1.) Mix flour, yeast, salt , and sugar in a bowl.

2.) Make a well in the mixed dry ingredients.

3.) Pour wet ingredients into the well, stir together with a wooden spoon. When it is too hard to stir anymore mix with your hands.

4.) When dough peels away from sides of bowl and makes a ball, move it to a floured work surface and knead for 5 minutes…don’t be afraid to make sure the work surface is really floured...if it starts to run out add more. Kneed for another 5 minutes. Oil the inside of a clean bowl. Place the dough in that bowl and cover with a dish towel. Let sit for an hour in a warm place.

5.) After an hour punch the dough down, separate into two or three pieces. Let those stand for a few minutes by themselves. Roll out the dough balls on a well floured work surface into your pizza shape…round if you are lucky. Tossing works too if you know how.

6.) Cook on a hot pizza stone. You can cook the dough a little bit (2 min first side, 30 seconds second side) before you put toppings on, or if you have a pizza paddle you can topping-up the dough and slide it onto the already warmed up pizza stone….of course that is difficult and might take some practice.

Strawberry Rhubarb Crisp

..................................................................................
INGREDIENTS

Filling:

4 stalks rhubarb, trimmed and cut in 1/2-inch slices

3 cups strawberries, trimmed and quartered

3/4 cup sugar

3 tablespoons cornstarch

2 teaspoons lemon juice

1 teaspoon pure vanilla extract

Topping:

2/3 cup flour

1 1/3 cup (packed) brown sugar

1 1/2 teaspoons cinnamon

1 1/2 cups quick oats

2/3 cup butter, softened

..................................................................................

DIRECTIONS

1. Generously butter either four gratin dishes or one 9×9-inch pan. Set aside. In another medium bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice and vanilla extract. Spoon the mixture into the buttered dish or dishes.

2. Combine flour, brown sugar, cinnamon, and oats. Add melted butter and mix until crumbly. Sprinkle over mixture.

3. Bake at 375 degrees for 25-30 minutes or until top is golden brown and filling tests done. Makes about 12 Servings.

Beet & Goat Cheese Salad

.................................................................................
::INGREDIENTS::
2 large beets, steamed or bolied, skinned & sliced
1 bunch asparagus, blanched and sliced
1 small red onion, thinly sliced
2 nectarines, sliced
1 tbsp olive oil
1 tbsp balsamic vinegar
1 bunch chives, chopped (reserve 1 tbsp for garnish)
1-2 cups goat cheese, broken up
1 tsp salt
1 tsp pepper
.................................................................................

::DIRECTIONS::
1. Add the beets to a large pot of boiling water; simmer until tender, about 40 minutes. Let cool. Peel and cut into 1/2-inch cubes.
2. Cut asparagus and steam until not quite done. Submerge in cold water, drain.
3. Add the asparagus, onion, nectarine segments, chives, balsamic vinegr, olive oil, salt & pepper to the beets and toss.
4. Top with goat cheese and reserved chives for garnish.

Smoked Gouda Pasta Salad

..................................................................................

INGREDIENTS

1 pound penne pasta

1 garlic clove, minced

1/3 cup olive oil

1/2 pound smoked Gouda, cut into 1/4-inch cubes

1 (7-ounce) jar sun-dried tomatoes, drained and thinly sliced

2 cups arugula

1 shallot, chopped

1 jar pickled artichokes, chopped

DIRECTIONS

1. Cook pasta in salted boiling water according to package directions. Drain and rinse with cold water.
2. Add next 6 ingredients and cooked pasta. Mix well, and chill 1 hour before serving.(Instead of using just olive oil, I used the olive oil from the sun-dried tomato jar and some of the artichoke jar).

..................................................................................

Basic Noodle Stir-Fry

...............................................................................
INGREDIENTS:
1/4 cup dark sesame oil or peanut oil
2 1/2 tablespoons apple cider vinegar
2 tablespoons soy sauce
1 1/2 tablespoons finely chopped garlic
1 1/2 tablespoons finely chopped fresh ginger
1/2 teaspoon crushed red pepper
1/4 pound stir-fry noodles
1 onion, sliced
1 bunch asparagus, cut on an angle into 1-inch pieces
1/2 cup sugar snap peas
1 red pepper, sliced
1/2 cup mushro0ms, chopped
1/2 cup chopped cabbage
1/2 cup bean sprouts
...............................................................................

DIRECTIONS:
1. In a small bowl, whisk together 3 tablespoons sesame oil, the vinegar, soy sauce, garlic, ginger and crushed red pepper.
2. In a pot of boiling, salted water, cook the noodles according to package directions.
3. Heat a large skillet with 1 tablespoon sesame oil over high heat. Add the onion and asparagus and cook for 2 to 3 minutes. Add the sugar snap peas, red pepper and the sesame oil sauce; cook for 1 minute over high heat. Add the mushrooms and cabbage for 2 minutes more. Lower the heat to medium, add the pasta and cook, stirring, until heated through, 2 minutes. Take skillet off the heat and incorporate the bean sprouts.

Popeye Chicken

INGREDIENTS:
chicken - 3 or 4 large chicken breasts
2 cloves garlic, chopped
2 packages frozen spinach
2 cans cream of mushroom/asparagus/celery soup
1/2 - 1 cup mayo
lemon juice (half a lemon, to taste)
2-3 tbsp curry (to taste)
shredded cheddar cheese
bread crumbs or crushed corn flakes
white or brown rice

INGREDIENTS:
Cook chicken separately with garlic and olive oil (either boil or saute). Mostly defrost spinach, drain any water from it, and cover the bottom of a casserole dish. Mix up the cream of soups with the mayo and curry and lemon juice and some pepper to taste. Add cooked chicken to the mix and cover the spinach layer. Add layer of cheese and cover with foil. Cook in preheated 350 degree oven for 45 minutes. Remove foil and pour on bread crumbs or crushed corn flakes. Set oven to broil and cook until browned on top. Serve over rice.

Soy Ginger Chicken w/Bok Choy

INGREDIENTS:
1/2+ cup soy sauce
6 tbsp brown sugar
1 1/2 tbsp sesame oil
One, 1 1/2 inch piece ginger, peeled and grated
(can also use garlic instead of ginger for different flavor)
1 bunch green onions, thinly sliced
5 chicken thighs
One box curry or regular cous cous
3 bunches baby bok choy, halved

DIRECTIONS:
Combine soy sauce, brown sugar, sesame oil and grated ginger in a wide-bottomed pan or pot. Add chicken thighs, bring to a boil. Reduce to a simmer, cover for 30 minutes. Flip chicken, simmer an additional 30 minutes. Meanwhile, cook boxed cous cous mix. Place bok choy on top of chicken in the pot and cover, 5 minutes. Serve over cous cous or rice and garnish with green onions.

Barbecue Portobello Quesadillas

...........................................................................
INGREDIENTS
1/2 cup prepared barbecue sauce
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 chipotle chile in adobo sauce, minced, or 1/4 teaspoon ground chipotle pepper
1 tablespoon plus 2 teaspoons canola oil, divided
1 pound portobello mushroom caps (about 5 medium), gills removed, diced
1 medium onion, finely diced
4 8- to 10-inch whole-wheat tortillas
3/4 cup shredded Monterey Jack cheese

DIRECTIONS
1. Combine barbecue sauce, tomato paste, vinegar and chipotle in a medium bowl.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add mushrooms and cook, stirring occasionally, for 5 minutes.
3. Add onion and cook, stirring, until the onion and mushrooms are beginning to brown, 5 to 7 minutes. Transfer the vegetables to the bowl with the barbecue sauce; stir to combine. Wipe out the pan.
4. Place tortillas on a work surface. Spread 3 tablespoons cheese on half of each tortilla and top with one-fourth (about 1/2 cup) of the filling. Fold tortillas in half, pressing gently to flatten.
5. Heat 1 teaspoon oil in the pan over medium heat. Add 2 quesadillas and cook, turning once, until golden on both sides, 3 to 4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into wedges and serve.

Tiramisu.

INGREDIENTS
4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 store-bought ladyfingers
1 cup heavy cream
cocoa powder
bittersweet chocolate

DIRECTIONS
In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.

In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.

In a small bowl combine coffee and coffee liqueur. Dip ladyfingers one-by-one into coffee and liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.

Refrigerate for at least 2 hours, preferably overnight.

In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.

Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate.

Irish Beef & Stout Stew

INGREDIENTS
4 pounds beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 ounces each) tomato paste
2 1/2 pounds new potatoes, quartered
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 ounces each) reduced-sodium beef broth
1 can (14.9 ounces) Irish stout beer
10 garlic cloves, sliced
Coarse salt and ground pepper
2 boxes (10 ounces each) frozen baby peas, thawed

DIRECTIONS
1. In a 5-quart Dutch oven or heavy pot, brown the beef; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, then reduce to simmer.

2. Let simmer for 1 - 2 hours.

Slow-Cooker:
Brown the meat then transfer all ingredients to a slow-cooker and set slow-cooker to longest, lowest setting up to 10 hours.

Guinness Chocolate Cake

................................................................
INGREDIENTS

Cake:
1 cup stout (such as Guinness)
1 cup (2 sticks) unsalted butter
3/4 cup unsweetened cocoa powder
2 cups all purpose flour
2 cups sugar
1 1/2 teaspoon baking soda
3/4 teaspoon salt
2 large eggs
1/2 cup plus 3 tablespoons sour cream

Icing:
1 cup whipping cream
1/2 pound bittersweet (not unsweetened) or semisweet chocolate, chopped
................................................................

DIRECTIONS
1. Preheat oven to 350°F. Butter two 9-inch round cake pans. Line with parchment paper. Butter paper.

2. Bring the stout and butter to simmer in heavy large saucepan over medium heat.
Add cocoa powder to the stout and butter mixture. Whisk until mixture is smooth. Cool slightly.

3. Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend.

4. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine.

5. Slowly Add flour mixture to the chocolate and egg mixture. Beat briefly on slow speed. Using rubber spatula, fold batter until completely combined.

6. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes.
Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.

*For icing (store-bought works too): Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.

7. Place 1 cake layer on plate. Spread icing over. Top with second cake layer. Spread remaining icing over top and sides of cake. Cut and enjoy.

Chicken Mole

...........................................................
INGREDIENTS
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 can diced tomatoes, drained
1 bell pepper, chopped
2 chipotle peppers, roughly chopped
1 (10-ounce) can chicken broth
2 tablespoons peanut butter
2 ounces bittersweet chocolate, chopped
About 8 pieces chicken thighs
White or Brown rice, for serving
...........................................................

DIRECTIONS

Preheat oven to 350 degrees F.

Heat oil in a saute pan over medium heat. Add onion and saute until translucent. Add garlic and spices and continue to saute to toast and develop flavor. Add diced tomatoes, peppers, chipotles, broth, peanut butter, and chocolate. Simmer for 10 minutes. Remove chipotles and puree sauce with a hand blender.

Sear the chicken in a heavy bottomed hot saute pan over medium-high heat until browned on both sides. Add to casserole dish, cover with sauce and braise the oven for 45 minutes to 1 hour. Serve over rice.

Parmesan Chicken

..................................................................
INGREDIENTS
2 large skinless, boneless chicken breasts
1 cup all-purpose flour
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 extra-large eggs
1-1/4 cups seasoned dry bread crumbs
1/2 cup grated Parmesan cheese
Butter
Olive oil
..................................................................

DIRECTIONS
1. Pound chicken breasts between saran wrap until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.

2. Combine the flour, salt, and pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan cheese. Coat chicken breasts on both sides with flour mixture, then dip both sides into egg mixture and dredge both sides in bread crumb mixture, pressing lightly.

3. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts. Serve with extra grated Parmesan.

Irish Lamb Stew

INGREDIENTS
2 pounds boneless leg of lamb, trimmed and cut into 1-inch pieces
1 3/4 pounds white potatoes, peeled and cut into 1-inch pieces
3 large leeks, white part only, halved, washed and thinly sliced
3 large carrots, peeled and cut into 1-inch pieces
3 stalks celery, thinly sliced
1 14-ounce can reduced-sodium chicken broth
2 teaspoons chopped fresh thyme
1 teaspoon salt
1 teaspoon freshly ground pepper
1/4 cup packed fresh parsley leaves, chopped

..............................................................
DIRECTIONS
Combine lamb, potatoes, leeks, carrots, celery, broth, thyme, salt and pepper in a 6-quart slow cooker; stir to combine. Put the lid on and cook on low until the lamb is fork-tender, about 8 hours. Stir in parsley before serving.
..............................................................