Monday, September 26, 2011


· 4 to 6 chicken breasts, boneless, skinless·
 1/2 cup flour
· 1 teaspoon Madras curry powder
· 1 teaspoon garlic powder
· 1/4 teaspoon salt
· 1/4 teaspoon pepper
· 1 tablespoon vegetable oil
· 1 can cream of mushroom soup
· 1 can or jar mushrooms (4 ounces or more - or use fresh)
· 1/4 cup amaretto
· 1 teaspoon Gravymaster or Kitchen Bouquet
· 2 tablespoons lemon juiceInstructions
1. Mix flour, curry powder, garlic powder, salt, and pepper in a plastic or paper bag. 
 2. Add chicken breasts (rinsed and patted dry) and toss to coat. Brown quickly in hot vegetable oil over medium high heat. Transfer to slow cooker. 
 3. Mix remaining ingredients and spoon over chicken. Cover and cook 
TUESDAY:   Ended up making "Spaghetti Squash Lasagna"

separating spaghetti squash from shell (after microwaving for 10 mins on high, with multiple holes in top of squash/sitting in a bowl)

After draining spaghetti squash, layer it the same as lasagna...placing in the casserole dish with 16 oz tomato sauce, leftover roasted-chopped chicken (2 breasts), 3/4c ricotta-1 egg w/ italian seasoning to taste mix, topped with 1/2 c mozzarella, bake 350*/30mins

Chicken Tagine     
By: KJones "Apricots, ginger, cinnamon, and cumin give this slow cooked chicken and vegetable dinner a savory and sweet Moroccan flavor." 

2 tablespoons olive oil 
8 skinless, boneless chicken thighs, cut 
into 1-inch pieces 
1 eggplant, cut into 1 inch cubes 
2 large onions, thinly sliced 
4 large carrots, thinly sliced 
1/2 cup dried cranberries 
1/2 cup chopped dried apricots 
2 cups chicken broth 
2 tablespoons tomato paste 
2 tablespoons lemon juice 
2 tablespoons all-purpose flour 
2 teaspoons garlic salt 
1 1/2 teaspoons ground cumin 
1 1/2 teaspoons ground ginger 
1 teaspoon cinnamon 
3/4 teaspoon ground black pepper 
1 cup water 
1 cup couscous
1. Heat olive oil in a skillet over medium-high heat. Place the chicken pieces and eggplant in the heated oil; stir and cook until the chicken is browned on all sides but not cooked through. Remove the skillet from the heat. 
2. Place the browned chicken and eggplant on the bottom of a slow cooker. Layer the onion, carrots, dried cranberries, and apricots over the chicken. 

3. Whisk together the chicken broth, tomato paste, lemon juice, flour, garlic salt, cumin, ginger, cinnamon, and ground black pepper in a bowl. Pour the broth mixture into the slow cooker with the chicken and vegetables. 

4. Cook on High setting for 5 hours, or on Low setting for 8 hours. 

5. Bring water to boil in a saucepan. Stir in couscous, and remove from heat. Cover, and let stand about 5 minutes, until liquid has been absorbed. Fluff with a fork. 
WEDNESDAY:     White Chile (8-10 svgs)
6 c. chicken broth1 lb.
Great Northern beans (Clean and soak overnight, or use canned)
1 sm chopped onion
1 clove minced garlic
7 oz. diced green chiles
2 tsp. cumin
2 tsp. oregano
1 tsp. cayenne1 tsp white pepperSalt, to taste4 c. chicken, dicedFlour tortillas
Combine all ingredients except tortillas.
For canned beans, simmer approx 1 to 1 ½ hours. For dried, throw it all in a slow cooker and simmer all day. (best when cooked all day—flavors “meld”)
Put a flour tortilla in the bottom of a bowl and kind of cone-shape it so it follows the shape of the bowl. Fill with the white chile and then serve with desired garnishes. Easily adapted for a bigger crowd.

garnishes: shredded cheese (jack/cheddar), chopped green onions, chopped olives, chopped avocados, chopped tomatoes. 
THURSDAY:  Pork Roast with Hard Cider Gravy Recipe courtesy Claire Robinson

Ingredients: 2 tablespoons unsalted butter, plus 1 tablespoon cold2 1/2 pound pork loin roast, trimmed and tiedKosher salt and freshly cracked black pepper 1 onion, peeled and sliced2 Granny Smith apples, cored and sliced 1 bottle, (12 oz) hard cider

DirectionsPreheat oven to 375 degrees F.Heat a large Dutch oven over medium heat. When the pan is hot, add 2 tablespoons of butter. Season the pork generously with salt and pepper, to taste, and sear on all sides in the hot pan until golden brown; set aside.

Add the onions and apples and season again with salt and pepper. Cook until they begin to caramelize, then pour in the hard cider and scrape the brown bits off the bottom of the pan. Bring to a simmer and nestle the browned pork roast back into the pan.

Cover with a lid and put in the oven to braise until the internal temperature reaches 145 degrees F on an instant-read thermometer, 25 to 30 minutes.

Remove the pork roast from the pot and transfer to a carving board; tent with foil to keep warm. Transfer the contents of the pot to a food processor or blender and puree, then return the puree to the pan. Bring to a boil, season with salt and pepper, to taste, then reduce the heat to low and add more cider if gravy is too thick. Add the remaining tablespoon of cold butter, whisking constantly as it melts. Remove from heat when the gravy is smooth and shiny and the butter is completely melted.
FRIDAY:   Tilapia Pitas 
1/2 cup mayonnaise 
1/4 cup Italian salad dressing 
1/2 cup crumbled feta cheese 
2 anchovy fillets, drained
1 pinch cayenne pepper, or to taste 
1/8 teaspoon ground black pepper, or to taste
1 pinch salt 
3 tablespoons olive oil 
1 pound tilapia fillets 
1/4 teaspoon lemon pepper 
salt and cayenne pepper to taste 
4 cups iceberg lettuce, torn into bite-sized pieces 
1 small red onion, chopped 
6 pita breads, cut in half
In a small bowl, stir together the mayonnaise, Italian dressing, feta cheese and anchovies. Season with cayenne pepper, black pepper and salt. Mix until well blended, then set aside.
Heat oil in a large skillet over medium-high heat. Place the tilapia fillets in the skillet, and season with lemon pepper, salt and cayenne. Fry until browned on each side, and fish flakes easily with a fork, 5 to 7 minutes.
Warm pita breads in the toaster or in the microwave to soften. Open from the cut side to make pockets. Fill pita bread halves with lettuce, onion, and tilapia fillets, then spoon in some of the feta cheese sauce. Serve and enjoy!