Cute Christmas Ideas for decorating

320 Sycamore has some super cute ideas. Especially for glass jars.

Projects I want/need to complete

Paint Rachel's bed
Make Rachel's bag
paint chalkboard rocks
make fall wreath, saw on Thrify Decor Chick
Gather leaves to put in bowl
Fall door hanger - bookmarked.

Chicken and Pesto French Bread Sandwich

1 loaf french bread
2 T olive oil
2 chicken breasts
freshly cracked salt and pepper
1 1/2 t minced garlic
1 large white onion
1/3-1/2 C pesto
2 C mozzarella cheese
1 C shredded Parmesan cheese


1. Cut your chicken into 1 inch chunks with some kitchen scissors. Heat up a large skillet and add your 1 T of the oil. When it's nice and hot throw in your garlic, and then your chicken. Season it up with the salt and pepper. Let the chicken and garlic cook until it has a nice golden look to it. Set the beauties aside.
2. In the same hot skillet put the other T of oil in along with your onions. Let them cook until they are nice and golden as well.
3. Cut your loaf of french bread in half, right on through the middle. Don't just go cutting it in half from top to bottom now. That's just going to give you two chunks of bread. We want it nice long area to put our toppings on.
4. Spread the pesto over each half.
5. Layer the chicken, onions, and then sprinkle with the cheese.
6. Throw the lovely concoction into a 400 degree oven and let it bake just until the cheese is all bubbly and the bread is heated through. About 10-15 minutes. Enjoy! You deserve it!

Black Bean and Corn Salsa

Black Bean and Corn Salsa
Time: 20 minutes (15 if you are a fast chopper)
Yield: a big fat bowl full (about 10 Cups)
Recipe adapted from Ember Storrs and Valerie Gardner

6 C fresh tomatoes
1 white onion
2 green peppers
2 avocados
1/2 C chopped cilantro
1 C corn (frozen or fresh is best, but canned with do as well)
1 can black beans, rinsed and drained
1 lime
1 T minced garlic
1/2-3/4 bottle Zesty Italian Dressing ( I use fat free or light)
1/2 t cumin
1/2 t sugar
salt and pepper to taste


1. Chop up your tomatoes, onion, peppers, avocado and cilantro. Save your avocado pits.
2. Put your veggies, including the avocado pit, into a large bowl. Add the corn and black beans.
3. Pour about 1/2 the bottle of Zesty Italian into the bowl. Add the lime juice, cumin, sugar, and salt and pepper. Stir the pretty bunch all together...give it a taste. Add more dressing or salt and pepper as needed. Serve with chips and refrigerate any leftovers.

Asian Noodle Salad

Prep Time: 30 Minutes Cook Time: 10 Minutes Difficulty: Easy Servings: 6
Ingredients

* SALAD INGREDIENTS:
* 1 package Linguine Noodles, Cooked, Rinsed, And Cooled
* ½ heads Sliced Napa Cabbage, Or More To Taste
* ½ heads Sliced Purple Cabbage, Or More To Taste
* ½ bags Baby Spinach, Or More To Taste
* 1 whole Red Bell Pepper, Sliced Thin
* 1 whole Yellow Bell Pepper, Sliced Thin
* 1 whole Orange Bell Pepper, Thinly Sliced
* 1 bag Bean Sprouts (also Called Mung Bean Sprouts)
* Chopped Cilantro, Up To 1 Bunch, To Taste
* 3 whole Scallions, Sliced
* 3 whole Cucumbers Peeled And Sliced
* 1 can (about 10 Oz.) Whole Cashews, Lightly Toasted In Skillet
* _____
* FOR THE DRESSING:
* 1 whole Lime, Juiced
* 8 Tablespoons Olive Oil
* 8 Tablespoons Soy Sauce
* 2 Tablespoons (up To 3 Tablespoons) Sesame Oil
* ⅓ cups Brown Sugar
* 3 Tablespoons Fresh Ginger Chopped
* 2 cloves Garlic Chopped
* 2 whole Hot Peppers Or Jalapenos, Chopped
* Chopped Cilantro

Preparation Instructions

Mix salad ingredients together. Whisk dressing ingredients together and pour over salad. Mix with tongs or hands and serve on a platter.

Note: dressing keeps for up to three days before serving, without cilantro.





From PW blog

BBQ sandwiches

Country Rib Sandwiches

* 1 large onion, chopped
* 2 pounds boneless country-style pork ribs
* 3/4 cup ketchup
* 1/4 cup plum sauce
* 1/4 cup chili sauce
* 2 tablespoons brown sugar
* 1 teaspoon celery seed
* 1 teaspoon garlic powder
* 1 teaspoon Liquid Smoke
* 1/2 teaspoon ground allspice
* 8 kaiser rolls, split
* additional chili sauce

1. Place onion in a 3-qt. slow cooker; top with ribs. Combine the ketchup, plum sauce, chili sauce, brown sugar, celery seed, garlic powder, Liquid Smoke if desired and allspice; pour over ribs.
2. Cover and cook on low for 6-7 hours or until meat is tender. Shred meat with two forks and return to the slow cooker. Cover and cook 15 minutes longer or until heated through. Serve on rolls with additional chili sauce on each sandwich. Yield: 8 servings.

Pineapple Zuchinni Sheet Cake

Ingredients

* 1 cup All-purpose Flour
* 1/2 Cup Whole Wheat Pastry Flour (can Use All White Flour If You Don't Have This)
* 1-¼ cup Granulated Sugar
* 1/2 Cup Sweetened Flaked Coconut
* 2 teaspoons Baking Soda
* 1 teaspoon Salt
* 2 teaspoons Ground Cinnamon
* Freshly Grated Nutmeg, To Taste (1/4 To 1/2 Tsp?), Optional
* 1 Pinch Ginger (about 1/16 Tsp Or So), Optional
* 3 Tablespoons Canola Oil
* 2 whole Large Eggs
* 1 Teaspoon Vanilla
* 2 Cups Grated (unpeeled) Zucchini (*see Note)
* 1 (20 Oz.) Can Crushed Pineapple In Juice, Drained (reserve In Case You Need It For The Cake Batter Or The Frosting)
* FROSTING
* 2 Tablespoons Butter, Softened
* 8 Ounces Low-fat Cream Cheese, Softened (can Use Full-fat Cream Cheese)
* 2 Cups Powdered Sugar, Approx.
* 2 Teaspoons Vanilla Extract
* Splash Of Milk Or Pineapple Juice, If Necessary
* Chopped Walnuts Or Pecans (optional)

Preparation Instructions

Preheat oven to 350°.

To prepare cake, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, coconut, baking soda, salt, and spices in a large bowl; stir well with a whisk.

Combine oil, eggs, and vanilla; stir well. Stir egg mixture, grated zucchini, and pineapple into flour mixture. Batter will be stiff and dry but keep folding it and it will all come together. If it still seems too dry, just add a little splash of the pineapple juice.

Spoon batter into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350° for about 33-35 minutes or until a wooden pick inserted in the center comes out with moist crumbs and cake is pulling away from sides of pan. Cool completely on a wire rack.

To prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla just until smooth. Add a splash of milk or pineapple juice if necessary. Spread frosting over top of cake. You can garnish with chopped pecans or walnuts, if desired.

NOTES : If your zucchini are huge, scrape the seeds out of the center before you shred it so it’s not too watery. Also, I spread it all out on layers of paper towel to drain it and dry it off a bit. Then I measure out 2 cups. Not sure if this is critical though. Nuts can also be added to the cake batter if desired. This recipe makes a very generous amount of frosting.

And this recipe can be turned into a Carrot Cake just by substituting shredded carrots for the zucchini.

healthy chili

* Thick slice of sweet onion chopped
* 2 small to medium bell peppers chopped (I used 1 red and 1 green)
* 1 small can (8.5oz) corn undrained
* 1 can (15oz) kidney beans drained and rinsed
* 2 tsp chili powder
* 1 tsp cumin
* 1 tbsp dried cilantro
* 1-2 tsp hot sauce (to taste)
* 1 tsp lime juice
* 1/2 cup (80g) uncooked bulgur
* 1 cup water

Spray a a medium to large pot with non-stick cooking spray and heat over medium high heat. Add the onion, sprinkle with a bit of kosher salt and cook until just browning.

Add the peppers, stir i cooking for about a minute. Then add all the remaining ingredients. Bring to a boil then cover and lower to a simmer. Cook for 20 minutes without lifting the lid!

Uncover, stir, scoop out a cup and top with a bit of shredded cheese and cilantro. I packed up the other 3 servings for lunches. This one will freeze well.

Ricotta and Rosemary Flatbread Pizza

Here’s what I did…Ricotta and Rosemary Flatbread Pizza

* 1 flat bread (I used one of the light Flatout ones but you could use a tortilla if you like)
* 1/4 cup fat free ricotta (62g)
* 1 small tomato cut into thin slices
* a few leaves of baby spinach chopped up
* Sprinkle of garlic powder
* Sprinkle of Onion powder
* Sprinkle of dried Rosemary
* Kosher salt and pepper

Preheat the oven to 425 degrees.

Smear the Flatout bread with the ricotta cheese. Top with the sliced tomato and spinach. Sprinkle with the Kosher salt and spices. I do this by sight but if I was to guess I’d say about 1/8 of a tsp of each.

Bake on a cookie sheet for about 10 minutes until the edges just start to brown.

Frosting

Our Best Bites has some good looking frosting recipes.

Thai Peanut Noodles

Thai Peanut Noodles

1/2 c. chicken broth
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts


From Our Best Bites

Korean BBQ Beef

Korean BBQ Beef
Recipe adapted from Allrecipes
1 1/2 lb. sirloin steak, cut against the grain into thin (about 1/4") slices
1/2 c. rice wine or pear juice (1 4 oz. bottle of pear juice from the baby food aisle is perfect and cheap)
1/2 c. low-sodium soy sauce (regular soy sauce makes it taste vaguely like beef jerky)
2 Tbsp. brown sugar
2 Tbsp. minced garlic
1 tsp. Sriracha chili sauce
1 1/2 tsp. sesame oil
Combine wine or pear juice, soy sauce, brown sugar, garlic, chili sauce, and sesame oil in a large bowl. Add sliced steak. Marinate at room temperature for 1 hour or up to 8 hours in the refrigerator. Preheat the grill. While the grill is heating, thread the steak pieces onto bamboo skewers. Cook over medium-high heat for about 3-4 minutes per side, being careful not to let the meat get too cooked. Serve immediately; serves 4-6.

Crispy Southwest Chicken Wraps

*Makes 6 wraps*

1 cup cooked rice, warm or at room temperature
1 cup cooked, shredded chicken
1 can black beans, rinsed and drianed
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)
Sour cream (optional)

6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: on some of the wraps, I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center - it made the wraps delightfully creamy.) Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.


From My Kitchen Cafe (www.mykitchencafe.blogspot.com)

Orange Thai Beef Skewers (Not hot)

Orange Thai Beef Skewers
recipe from OurBestBites.com

1 orange
1/4 C soy sauce
1/4 C seasoned rice wine vinegar
1 T honey
1T sesame oil
1 t ground ginger
1 t coriander
4 cloves garlic
2-4 t Sriracha chili sauce*

1 1/2 lb flank steak

*Sriracha is a really great hot chili sauce that can easily be found in most grocery stores in the Asian foods section. It has a rooster on the bottle- you can't miss it! It's also used in one of my most favorite meals ever- Kate's Thai Peanut Noodles. If you have to substitute, you could easily add cayenne pepper, red pepper flakes, or plain ol' hot sauce to the marinade.

Grab a bowl for your marinade. Zest your orange and add all of the zest to the bowl. Then cut the orange in half and add all of the juice as well. You should have at least 1/4 C orange juice and anything more than that is just fine. To the orange mixture, add soy sauce, vinegar, honey, sesame oil, ginger, coriander, and garlic. Then add Sriracha to your liking. I've found that once these are marinaded and cooked, the spice mellows quite a bit. I add 2t Sriracha and it's mild enough that my toddler gobbles them up. It's not even really spicey, just flavorful. So if you like heat, I'd do more like 3-4 teaspoons of Sriracha. Whisk the marinade so everything is combined.

Take the flank steak and slice it across the grain into about 1/4" slices.

When you're ready to get cookin' preheat your grill. Then take your skewers (pre-soaked if you're using wood/bamboo ones) and thread on the strips of meat, just like you're stitching.Place them on the grill. These cook really fast. Overcooked flank steak will be tough and chewy, so don't over do it! They should only take about 3-4 minutes on each side. Flip half way through.

Now these don't only cook fast, they cool fast. So get the rest of your meal all ready, set the table, gather the kids, etc. Grill these up at the last minute so you can serve them hot off the grill, literally.

I usually make this with scallion rice. I cook 1C dry rice in 2C water and when it's done I hit it with a couple pats of butter, a big handful of sliced green onions and a splash of lime juice. With lots of kosher salt and fresh ground pepper.

Vanilla Cupcakes with Chocolate Frosting

Ingredients
Cupcakes

* 1 cup whole-wheat pastry flour (see Note)
* 1 cup cake flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 cup granulated sugar
* 1/4 cup canola oil
* 1 whole vanilla bean, split lengthwise (see Tip)
* 1/2 cup unsweetened applesauce
* 1 large egg
* 1 large egg yolk
* 1 teaspoon vanilla extract
* 1 12-ounce can low-fat evaporated milk, divided

Frosting

* 1/4 cup all-purpose flour, sifted
* Pinch of salt
* 2 ounces bittersweet or semisweet chocolate, finely chopped
* 1 cup packed confectioners’ sugar, sifted
* 2 tablespoons unsweetened cocoa powder
* 1 teaspoon vanilla extract
* Sprinkles for decoration


Preparation

1. To prepare cupcakes: Preheat oven to 350°F. Line 12 (1/2-cup) muffin cups with paper liners.
2. Whisk whole-wheat flour, cake flour, baking soda and 1/2 teaspoon salt in a medium bowl.
3. Beat granulated sugar and oil in a large mixing bowl with an electric mixer on medium speed until combined. Scrape the black paste out of the vanilla bean into the sugar mixture. Add applesauce, egg, egg yolk and vanilla extract and beat until well combined. With the mixer on low, alternately mix in the dry ingredients and 1/2 cup evaporated milk, starting and ending with dry ingredients and scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (they will be full).
4. Bake the cupcakes until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Transfer to a wire rack and let cool completely.
5. To prepare frosting: Meanwhile, whisk 2/3 cup of the remaining evaporated milk, all-purpose flour and a pinch of salt in a small saucepan until no flour lumps remain. Cook over medium heat, whisking constantly, until it looks like a thick, stiff paste, 2 to 5 minutes. Remove from the heat and continue whisking for about 30 seconds to cool slightly. Whisk in chocolate until completely melted. Transfer to a medium bowl. Add confectioners’ sugar, cocoa and vanilla and beat with an electric mixer until smooth and creamy. Refrigerate the frosting until thickened and cold, about 2 hours. Spread the frosting on the cooled cupcakes and decorate with sprinkles, if desired.

Tips & Notes

* Make Ahead Tip: Cover and refrigerate the frosting (Step 5) for up to 3 days. Beat cold frosting with an electric mixer to make it more spreadable, if desired. Store cupcakes airtight at room temperature for up to 1 day. | Equipment: Muffin tin with 12 (1/2-cup) cups, paper liners

* Ingredient Note: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
* Tip: If you don’t have a vanilla bean, use 1 tablespoon vanilla extract in Step 3 instead.

Nutrition

Per cupcake: 295 calories; 8 g fat (2 g sat, 3 g mono); 40 mg cholesterol; 52 g carbohydrates; 30 g added sugars; 5 g protein; 2 g fiber; 253 mg sodium; 134 mg potassium.

Bourbon Cheeries

Heat 1 cup bourbon or dark rum and 3/4 cup packed dark brown sugar in a microwave or saucepan till hot.

Stir to dissolve sugar

Pack 2 cups fresh whole cherries with stems into a jar.

Pour in the hot liquid

Gently press to submerge cherries

Cover and refrigerate for at least 1 week, up to one month.

can use to make Seltzers:

To prepare seltzers: Fill four 12-ounce rocks glasses with ice, add 11/2 ounces (3 tablespoons) cherry-infused bourbon (or rum) to each glass and top with about 4 ounces (1/2 cup) seltzer each. Garnish with 2 or 3 whole Bourbon Cherries. (Refrigerate the remaining Bourbon Cherries for up to 1 month.)

Mediterranean Wrap

1/2 cup water
1/3 cup couscous
1 cup chopped parsley
1/2 cup mint
1/4 cup lemon juice
3 Tablespoons olive oil
2 teaspoons minced garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound chicken tenders
1 tomato
1 cup chopped cucumber
4 wraps


cook couscous

combine parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt and pepper in a bowl

Toss chicken tender in a bowl with 1 tablespoon parsley mixture and remaining salt. Cook tenders over medium heat until cooked through

Cut into bite size pieces

combine remaining parsley mixture with couscous and tomato and cucumber

place 3/4 cup of mixture onto wrap along with chicken

Asian BBQ chicken

http://www.ourbestbites.com/2008/08/asian-bbq-chicken.html


Once you make this you can also make the BBQ chicken pizza.

Guiltless Alfredo Sauce

http://www.ourbestbites.com/2008/08/guiltless-alfredo-sauce.html

Shrimp Salad with Lime Vinaigrette

Serves 4
Ingredients:
1 pound large cooked shrimp
1 avocado, in large dice
1 cup fresh or canned corn
¼ cup chopped fresh cilantro
2 tablespoons chopped red onion
½ cup fresh lime juice
¼ cup honey
1 garlic clove, pressed or chopped
½ teaspoon salt
¼ teaspoon pepper
1/3 cup olive oil
Combine the shrimp, avocado, corn, cilantro and onion in a large bowl.
In a small bowl, combine the lime juice, honey, garlic clove, salt, pepper and olive oil and whisk until well combined.
Pour the vinaigrette over the salad (you may want to go a little at a time and taste as you go—I used most, but not quite all of the vinaigrette) and gently toss to combine. Cover and chill for at least an hour before serving. Don’t chill overnight, the whole thing will taste like shrimp and the avocado will fall apart.

Cuban Sandwich

Cuban sandwiches are one of my favorite sandwiches. When I was in high school back home in Puerto Rico I would go to this bakery called “Facciola” that served the best Cuban sandwich I have had to date. I have seen different variations and twists on the Cuban sandwich, but this is how you make a traditional Cuban sandwich. Supplies needed: crispy crust bread, ham, pernil, Swiss, mayo, mustard and pickles.

Ingredients

• Slow-Cooker Puerto Rican Pork Left Overs (See Note Below)
• Crispy Crust Bread
• Ham
• Swiss Cheese
• Mayonnaise
• Yellow Mustard
• Sweet Butter Or Dill Pickles

Preparation Instructions

Heat sandwich press.

Slices bread to desired length, spread with mayonnaise and yellow mustard. Stack Swiss cheese, pernil, ham and pickles, top with bread.

Brush sandwich press with melted butter, place sandwich on press and brush with butter. Press for 1 to 2 minutes, until cheese begins to melt, then turn and press for another 1 to 2 minutes.

Enjoy hot off the press.

Note: Slow-Cooked Puerto Rican Pork recipe available at
http://thenoshery.com/2009/07/21/slow-cooked-puerto-rican-pork-pernil/

Puerto Rican Pulled Pork

When you open the crockpot, the pork is floating in its own juices and falls apart when you put your fork in it. You can pull it apart with a spoon, it is so tender. The leftovers also make great sandwiches.

• 4 pounds Pork Shoulder/Butt
• 6 cloves Garlic, Pressed
• ¼ teaspoons Ground Black Pepper
• 1 teaspoon Oregano
• 1-½ Tablespoon Olive Oil
• 1-½ Tablespoon White Vinegar
• 4 teaspoons Salt

Preparation Instructions

Combine garlic, pepper, oregano, olive oil, vinegar and salt. Rub pork with garlic mixture and refrigerate overnight.

When ready, drop into the crockpot on low for 8 hrs.

Done! Consume with vigor.

Ginger Steak Salad

• MARINADE INGREDIENTS:
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Sherry
• 2 cloves Garlic, Minced
• 2 teaspoons Brown Sugar
• 1 whole Rib-eye, Strip, Or Sirloin Steak
• 2 Tablespoons Olive Oil
• _____
• FOR SALAD DRESSING:
• 2 Tablespoons Olive Oil
• 2 Tablespoons Soy Sauce
• 2 Tablespoons White Sugar
• 1 Tablespoon Lime Juice
• 2 cloves Garlic, Finely Diced
• 1 Tablespoon Fresh Ginger, Minced
• ½ whole Jalapeno, Seeded And Diced
• _____
• SALAD INGREDIENTS:
• 2 whole Green Onions
• 8 ounces, weight Salad Greens (baby Lettuce, Endive, Radiccio, Etc.)

Preparation Instructions

Combine steak marinade ingredients in a Ziploc bag. Mix and place steak into bag. Marinate for 30 minutes to 2 hours.

Combine salad dressing ingredients and slice green onion.

When steak is finished marinating, add 2 tablespoons olive oil to a hot skillet. Cook steak about 1 1/2 minutes per side, or until medium rare. Remove from skillet and keep on a plate, allowing to cool slightly.

Toss salad greens in 3/4 of the salad dressing. Place steak on cutting board and slice thinly, then pour juices from the plate over the top. Mound tossed salad on a platter, then place sliced steak on top of salad. Pour remaining salad dressing over the top. Sprinkle green onions over the salad, and add cherry tomatoes if that makes your skirt fly up.

Spinach and Orzo Salad with Cranberries

• 1 cup Whole Wheat Orzo, Uncooked
• ¾ cups Toasted Sliced Almonds
• ¾ bags Fresh Spinach, Thinly Sliced (6 Oz Bag)
• ¾ cups Dried Cranberries
• 4 ounces, weight Gorgonzola, Crumbled
• 2 Tablespoons Toasted Sesame Seeds
• 1 Tablespoon Poppy Seeds
• 2 Tablespoons Sugar
• 2 teaspoons Minced Onion
• ¼ teaspoons Paprika
• ½ cups Cider Vinegar
• ⅓ cups Oil Of Your Preference (1/3-1/2 Cup)
• 1 pinch Salt And Pepper, to taste

Preparation Instructions

Cook orzo according to instructions on package, set aside to cool.

In bowl, whisk together sesame seeds, poppy seeds, sugar, onion, paprika, vinegar, oil and pinches of salt and pepper.

In a large salad bowl, combine orzo, almonds, spinach and cranberries. Gently toss ingredients with 1/3-1/2 amount of dressing, adding more or less to your liking. I don’t like my salad overdressed. Add gorgonzola and gently toss again. Serve immediately at room temperature or slightly chilled.

Southwest Eggrolls

Ingredients

1 boneless, skinless chicken breast, pounded flat
1 Tbsp extra virgin olive oil
2 Tbsp chopped bell pepper (red or green)
2 Tbsp chopped green onion
2 Tbsp chopped fresh jalapeno pepper
3/4 cup black beans, rinsed (1/2 of 15 oz can)
3/4 cup whole kernel corn, rinsed (1/2 of 15 oz can)
2 Tbsp chopped, frozen spinach
1/4 tsp dried parsley
1/2 tsp ground cumin
1/2 tsp chili powder
dash cayenne pepper
salt to taste
4 oz shredded Monterey Jack cheese (or Pepper Jack for a little extra kick)
5 whole wheat tortillas, 8 inch
1 medium avocado

Directions

Broil the chicken breast until the juices run clear. Set aside to cool.
In a large skillet, heat the olive oil. Add the bell pepper, green onion and jalapeno pepper. Saute a few minutes, until the vegetables are tender.
Shred the chicken breast. Add the chicken, black beans, corn, spinach and spices to the skillet and mix well. Cook for a few more minutes on low, stirring occasionally. Remove from heat and stir in cheese until melted.
Heat each tortilla and add 1/5 of the mixture. Fold the tortilla so it is completely closed. Place on a small cookie sheet folded side down. When all five are filled, put cookie sheet in the broiler and cook for 2-3 minutes on each side of the eggroll or until the tortilla is crispy and golden brown. Cut each eggroll diagonally and serve with mashed avocado.

You can dip in sour cream, salsa, or guacamole. Not included in nutritional values.

You can always adjust the spices to your taste.

*if made in advance and frozen for later, bake the eggroll 25 -30 minutes at 350 and then broil each side for a 2 - 3 minutes to get the crispy shell.

Cafe Rio Rice

Cilantro Lime Rice

3 c water
3 c rice
3 chicken bouillon cubes
1 tsp salt
¼ cup lime juice
1/2 small onion
2 cloves garlic
1/2 bunch cilantro, remove large stems
1 small can green chiles

Place water, rice, bouillon, and salt in pot. Bring to boil. Place lime juice, onion, garlic, cilantro and green chilies in a blender and puree. Stir into rice. Simmer, covered, for about 25 minutes.

Cafe Rio Black Beans

Black Beans

1 can black beans, rinsed
2 Tbl finely mined onion
2 cloves minced garlic
1 tsp ground cumin
1 cup tomato juice
3 Tbl chopped Fresh Cilantro
1 tsp salt

Fry onion, garlic and cumin in a small amount of olive oil. Add beans, tomato juice, cilantro and salt and heat through.

Tilapia

Dressing
1	tablespoon honey
1	tablespoon rice vinegar
2	teaspoons grated gingerroot
1/2	teaspoon salt
Salad
1/2	medium cucumber, cut in half lengthwise, thinly sliced
1/4	red bell pepper, diced
3	green onions, thinly sliced (3 tablespoons)
1	teaspoon chopped fresh cilantro
Fish
2	tablespoons Gold Medal® all-purpose flour
1	teaspoon lemon-pepper seasoning
1	cup Progresso® panko crispy bread crumbs or Progresso® plain bread crumbs
1	egg white
1	tablespoon water
4	tilapia or other white fish fillets (6 oz each)
1	tablespoon vegetable oil

1.	In medium bowl, mix dressing ingredients. Stir in salad ingredients to coat.
2.	On plate, mix flour and lemon-pepper seasoning. On second plate, place bread crumbs. In medium bowl, beat egg white and water with wire whisk or fork. Coat each piece of fish with flour mixture. Dip into beaten egg white; coat well with bread crumbs.
3.	In 12-inch nonstick skillet, heat oil over medium-high heat. Add fish fillets; cook 3 minutes. Carefully turn fish over. Reduce heat to medium; cook 3 to 4 minutes longer or until fish flakes easily with fork. Serve fish topped with salad.

Hummus Pita's

Hummus
1	can (15 or 19 oz) Progresso® cannellini beans, drained, rinsed
2	tablespoons fresh lemon juice
1	tablespoon olive oil
1/4	teaspoon salt
1	small clove garlic, chopped
1/8	teaspoon ground red pepper (cayenne)
2	tablespoons chopped fresh basil leaves
Sandwiches
4	whole wheat pita (pocket) breads (6 inch), cut in half to form pockets
1 1/2	cups loosely packed fresh spinach
4	very thin slices red onion, cut in half
8	thin slices tomato, cut in half

1.	In food processor bowl, place all hummus ingredients except basil; process 1 to 2 minutes or until smooth. Add basil; pulse to mix.
2.	To assemble sandwiches, spoon about 2 tablespoons hummus into each pita bread half. Place spinach leaves, onion and tomato slices in each.

Oatmeal

Baked Apple-Raisin Oatmeal

From eatbetteramerica.

Prep Time:10 min

Start to Finish:1 hr

makes:8 servings

2	cups chopped unpeeled apples or pears (2 medium)
2 2/3	cups old-fashioned oats
1/2	cup raisins
2	teaspoons ground cinnamon
1/4	teaspoon salt
4	cups plain or vanilla soymilk
1/4	cup real maple syrup
	Additional soymilk, if desired
	Chopped toasted walnuts, if desired

1.	Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In casserole, stir together apples, oats, raisins, cinnamon, salt, soymilk and syrup.
2.	Bake uncovered 45 to 50 minutes or until most of liquid is absorbed. Pour additional soymilk over each serving; sprinkle with walnuts.
High Altitude (3500-6500 ft): No change.

turkey meatloaf

Ingredients

• 1 1/2 pounds lean ground turkey
• 1 onion, chopped
• 1 bunch fresh spinach, thick stems removed and leaves chopped (about 4 cups)
• 1 cup flat-leaf parsley, chopped
• 1/2 cup whole-wheat bread crumbs
• 2 tablespoons Dijon mustard
• 1 large egg white
• kosher salt and black pepper
• 1/4 cup ketchup
• 2 pounds red potatoes, quartered
• 1 cup buttermilk
• 1 tablespoon olive oil
• 1/4 cup marinara sauce (optional)

Directions

1. Heat oven to 400° F. In a bowl, combine the turkey, onion, spinach, parsley, bread crumbs, mustard, egg white, and 1/2 teaspoon each salt and pepper.
2. Transfer the mixture to a baking sheet and form it into a 10-inch loaf. Spread with the ketchup. Bake until cooked through, 45 to 50 minutes.
3. Meanwhile, place the potatoes in a large pot of cold water. Simmer until tender, 15 to 18 minutes. Drain the potatoes and mash in the pot with the buttermilk, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
4. Serve the meat loaf with the marinara sauce (if using) and potatoes.

Chicken Tostado

Chile Lime Chicken Tostadas

• 1 can diced green chilies
• 4 cloves of minced garlic
• 1 1/2 Tbsp. chili powder
• 3 Tbsp. lime juice
• 1 diced medium onion
• 2 lbs. boneless chicken breasts
• 1 can fat free refried beans, warmed
• 10 tostada shells
• Desired toppings such as: shredded lettuce, shredded cheese, salsa, light sour cream, sliced olives, guacamole

1. Add chicken and onion to a slow cooker that is at least 3 1/2 quarts.
2. In a bowl combine green chilies, garlic, chili powder, and lime juice. Pour over chicken.
3. Cover and cook on low for 5 to 6 hours.
4. Remove chicken from slow cooker and shred. Mix in 1/2 cup of juice remaining in slow cooker to the shredded chicken.
5. Spread warmed refried beans on tostada shells.
6. Top with hot chicken mixture and any other desired toppings.

another recipe I want to try

Baked Creamy Chicken Taquitos
print recipe text only

1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.


Then roll it up as tight as you can.


Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.



Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

The ones pictured below are actually flour tortillas- which I found out I like just as well (maybe even better!) than corn ones.

This salad too

I want to try this:

Sweet Sesame Dressing
Recipe from Helen Klann

2/3 C rice vinegar
1 C canola oil
2 Tbs sesame oil
4 cloves garlic, pressed or very finely minced
2 Tbs soy sauce
1/2 C sugar
4 Tbs sesame seeds

Place all ingredients into a quart jar (or something equivalent) and shake vigorously. If desired, make ahead of time and store in the fridge.

Asian Wonton Salad

2 heads romaine lettuce
3 chicken breasts, cooked and cubed or shredded
cherry tomatoes
1 red onion, sliced thinly
1 cucumber, sliced
1 package wontons
vegetable oil for frying
optional: cashews (Mel noted in the comments that cashews are a yummy addition, I'll have to try it!)

Sweet Sesame Dressing

Heat about 1 inch of oil in a pot on the stove top. Use pizza cutter or sharp knife to cut wontons into thirds (3 strips). You may not need the entire package, depending on how much salad you're making. I usually use about half of the wonton wrappers. You'll want the oil at about 375 degrees. Test by dipping a wonton in and seeing if it bubbles up quickly. Fry wontons a few at a time and set on paper towels to dry. These can be made ahead of time and kept in an air tight container.

Tear clean lettuce into chunks and place in a large salad bowl. Top with cherry tomatoes, sliced cucumber, and red onion. Add shredded chicken and top with Sweet Sesame Dressing. Toss salad together. Once everything is well coated, add wonton strips and gently toss to combine.

Mystery Shop

Oh and I also got paid 56 dollars for doing mystery shops in Nov. I should get the same amount for Dec.

Rebates

I put in for some beer rebates on Monday. One from Coors for the gift card rebate and one from Budweiser for 6 dollars from buying meats and cheeses and stuff.

cottage cheese salsa

• 2 large ripe tomatoes
  
• 1/2 cucumber (Is this throwing you off? It threw me off too but actually REALLY makes the dish.)
  
• 1 green onion
  
• 1 avocado
• salt
• fresh ground pepper
• 2 cups of cottage cheese
  

Chop up all of the veggies, slice the onion, and mix together with the salt and pepper. Serve over cottage cheese and eat with tortilla chips. Oh yum! I'm hungry all over again.

Serves: Oh, I don't know........2 hungry people or 4-6 snackers.

Crock Pot Chicken Tortilla Soup

Crock Pot Chicken Tortilla Soup

1 can black beans, drained
1 can corn, drained
1 can diced tomatoes (14.5 oz size - southwest style, if possible I used petite diced tomatoes w/ sweet onion)
1 packet enchilada sauce mix (or if you can't find this, mild taco seasoning works well too, this is what I used)
1 1/2 C water
1 can (8 oz)tomato sauce
1 can ( 10 3/4 oz) cream of chicken soup
2 C milk
3-4 boneless chicken breasts (I only used 2 chicken breasts)

In crock pot, mix the enchilada packet together with the water and tomato sauce. Add cream of chicken soup and milk and whisk together until smooth. Add chicken. Pour drained black beans, drained corn and diced tomatoes on top of that.Cook on low 6-8 hours.Before serving, take out chicken and shred or dice, then put back and stir it all together. Serve with sour cream, shredded cheddar cheese, lime, avocado, or tortilla chips. (We just did cheese and sour cream, we forgot about chips)

Chinese Chicken Salad

I want to try this chinese chicken salad

ngredients:
1 chicken breast (grilled and chopped)
1/2 head of lettuce
2 stalks of celery
1 stalk of green onion
2 8 oz. cans of mandarin oranges
1 8 oz. can of water chestnuts
4 oz. of slivered or sliced almonds
1/2 cup of sugar

Dressing:
1 cup of canola oil
2/3 cup rice vinegar
2 T soy sauce
1/2 tsp garlic powder
2 tsp salt
1/2 cup sugar

Directions:
Heat almonds and sugar at medium heat in a small pan. Stir continuously until the sugar has heated through and coated the almonds with a nice caramelized coating. (Don't worry if the sugar gets all clumpy and seems to not be working. Just keep stirring.....it will melt.) Then spread over foil and let cool completely. Chop up all of the remaining salad ingredients and mix together in bowl. In a cruet, mix in all the ingredients for the dressing. Shake until completely blended. The dressing isn't soluble so you'll have to shake again right before pouring over your salad.

One last note: The dressing made is a bit too much for the amount of salad. So I always pour the dressing over individual portions of salad. But if you'd like to pre-mix your salad if you're headed to a pot luck, make sure to watch how much you're using in the salad. Sample it before serving.