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

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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.