Friday, October 31, 2008

Chili Everyone Loves

Submitted by Linda at Westinghouse. Thank you Linda!

You'll Need:
1 Onion
1 Green Pepper
1 Can dark red kidney beans w/ juice
1 lb hot sausage
2 large cans whole tomatoes w/ juice
2 tsp salt
2 tsp sugar
2 tsp chili powder


Cook & drain sausage.

Chop onion & pepper.

Throw all ingredients into a crock pot & cook all day on low.

For hotter taste, add diced jalapeños.

For blander taste, try ground turkey or beef.

Thursday, October 30, 2008

Lemon Chicken (very easy!)

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

You'll Need:

  • 1 whole chicken (approximately 3 pounds)
  • 2 medium lemons
  • 1/2 cup fresh squeezed lemon juice
  • Kosher or sea salt
  • Fresh ground pepper


Place rack in upper third of oven and preheat to 400 degrees.

Wash chicken inside and out with cold water, remove the giblets, then let the chicken drain, cavity down, in a colander until it reaches room temperature (about 15 minutes).

Pat dry with paper towels.

Pour lemon juice all over the chicken (both inside and out).

Season all over with salt and pepper.

Prick the whole lemons three times with a fork and place deep inside the cavity.

Place the bird breast-side down on a rack in a roasting pan, lower heat to 350 degrees and bake uncovered for 15 minutes.

Remove from oven and turn it breast-side up (use wooden spoons!); return it to oven for 35 minutes more.

To make sure it's done, insert a meat thermometer in the thigh; it should read 180 degrees, or juices should run clear when chicken is pricked with a fork.

Continue baking if necessary.

Let chicken cool for a few minutes before carving.

Serve with juices.


Serves 2 - if using larger chicken, bake according to time chart on packaging and add one or two more lemons inside chicken

Tuesday, October 28, 2008

Barbecue Chicken Salad

Submitted by Jesse from Westinghouse. Thank you, Jesse!

You'll Need:
  • 2 skinless, boneless chicken breast halves
  • 1 head red leaf lettuce, rinsed and torn
  • 1 head green leaf lettuce rinsed and torn
  • 1 fresh tomato, chopped
  • 1 bunch cilantro, chopped
  • 1 (15 ounce) can whole kernel corn
  • 1 ( 15 ounce) can black beans drained
  • 1 ( 2.8 ounce) can French fried onions*
  • 1/2 cup ranch dressing*
  • 1/2 cup barbeque sauce*


Pre-heat the grill for high heat.

Lightly oil the grill grate.

Place chicken on the grill, and cook 6 minutes per side, or until juices run clear.

Remove from heat, cool and slice.

In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn and black beans, top with the grilled chicken slices and French fried onions.

In a small bowl, mix the ranch dressing and barbeque sauce, serve on the side as a dipping sauce, or toss with the salad to coat.

enjoy Jesse

* Please check to make sure these are faux food free!

Sunday, October 26, 2008

Pecan Pie

You’ll Need

  • 1 pie crust
  • 2 cups pecans
  • 4 eggs
  • 1 ½ cups brown sugar
  • Pinch of salt
  • 1 stick of melted butter
  • 1 TBSP all purpose flour
  • 1 tsp vanilla
  • 1/8 cup bourbon or brandy (optional)

Beat together the eggs, sugar, salt flour, and butter to make a custard.

Warm these over a barely medium flame for about 10 minutes, stirring fairly frequently. Make sure it doesn’t approach boiling.

Remove from heat, add pecans, vanilla, and bourbon or brandy if you choose to add this. Pour into pie crust.

Bake at 325 for 25 minutes until custard is set. Be sure to set your rack up in the middle third of the oven or you might curdle the eggs.

Let it cool until you can

Friday, October 24, 2008

Quick Caramel Sauce

You’ll Need

  • ½ cup unsalted butter
  • 1 cup light brown sugar
  • ¼ cup heavy cream
  • Pinch of Kosher salt
  • 1 teaspoon vanilla

Mix butter and sugar in small sauce pan over medium heat, whisking until sugar melts.

Bring to a simmer and cook one minute, stirring.

Whisk in cream and salt until sauce is smooth and cook 30 seconds.

Remove from heat and stir in vanilla.

Can be served warm and can be refrigerated for a couple of days.

*Makes 1 ¼ cups

Tuesday, October 21, 2008

Crock Pot Turkey Breast

Submitted by Sue at HHM. Thank you Sue!

You'll Need:
  • Turkey breast
  • poultry seasoning
  • butter


Rub poultry seasoning on inside of turkey breast.

Place turkey breast in crock pot with crevice side (inside) down.

Rub butter on outside.

Add no liquid and cook on low for 7 hours.

Sunday, October 19, 2008

Soda Crackers

You’ll Need:

  • 4 cups flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • ¾ cup sour milk
  • 1 cup butter


Sift dry ingredients together well.

Cut in milk and butter, mixing well into a stiff dough.

Roll and turn over repeatedly until the dough is very stiff.

Roll very thin, cut into squares, prick with fork

Bake at 400F until edges are lightly browned.

Saturday, October 18, 2008

Chicken Quesadillas

Submitted by Linda at Eckert Seamans. Thank you, Linda!

You'll Need:
  • 8 (6 to 8 inch) flour tortillas
  • 2 cooked chicken breast halves
  • 1/2 c. Sliced roasted red peppers*
  • 1/2 c. Sliced artichoke hearts
  • 1/2 c. Chopped red onions
  • 1/2 c. Sliced mushrooms
  • 1/4 c. Shredded monterey or pepper jack cheese per quesadillas


Lay out the tortillas.

Shred the chicken and mix with everything except for the cheese.

Put equal portions of the chicken/vegetable mixture on each tortilla.

Add 1/4 c. of cheese to the top of each mixture.

Fold tortillas over and cook in a non-stick pan on each side until slightly browned, about 3 minutes per side.

Note: the chicken/vegetable mixture can be made ahead of time and refrigerated until time to cook.

* these can be from a jar, packed in water.

Friday, October 17, 2008

Baked Squash

Submitted by Sue at HHM. Thank you Sue!
You’ll Need:
  • 1 winter squash (acorn or butternut)


Cut in half lengthwise

Scoop out the seeds

Place cut side down in a covered baking pan with enough water to barely cover the bottom of the pan.

Bake @ 350 degrees until tender, about 30-45 for acorn and about 1 hour for a large butternut.

Test for doneness with a fork.

Turn the squash halves over and brush with butter and drizzle with honey or maple syrup.

Bake a few minutes longer.

Wednesday, October 15, 2008

African Peanut-Potato Stew

You’ll Need:

  • 1 onion, chopped
  • 1 jalapeno, seeded and finely chopped (optional)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 2 teaspoons ground cumin
  • 1/2 tsp. salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon crushed red pepper
  • 4 medium size sweet potatoes cut into 1 1/2-inch chunks
  • 2, 14.5 ounce cans chopped tomatoes
  • 1 bunch kale, chopped
  • 4 cups vegetable broth
  • ¼ cup natural peanut butter
  • ½ halved pecans
  • ¼ teaspoon cayenne
  • ½ Tablespoon butter

Place 1/3 cup water, onion, jalapenos, ginger and garlic in a large pot.
Cook, stirring occasionally for 5 minutes.
Add cumin, cinnamon, salt, and red pepper.
Cook and stir for 1 minute.
Add sweet potatoes, tomatoes, kale, vegetable broth, and peanut butter.
Bring to a boil, reduce heat and simmer for 30 minutes, or until potatoes are tender.

Spiced, Toasted Pecans
To spice up pecans:
Melt ½ Tablespoon butter in pan
Place ¼ teaspoon of cayenne pepper and pecans in pan.
Stir to coat pecans.
After coated place on baking sheet and bake for 10 to 15 minutes or just until toasted.

Top each bowl of soup with some pecans and enjoy.

Bulgur Stuffed Chicken Breasts

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

According to Kristy, this may be a wee bit fussy, but it's worth it. Because the bulgar chicken ROCKS!!!

You'll Need:
  • 1 cup water
  • 1/2 cup bulgur wheat
  • 1/4 cup chopped onion
  • 1/4 cup thinly sliced celery
  • 1/4 cup shredded carrot
  • 1 1/2 teaspoons instant chicken bouillon granules
  • 4 boneless, skinless chicken breasts
  • 2 tablespoons cooking oil
  • 1/2 cup dry white wine
  • 1/4 cup water
  • 1/2 teaspoon instant chicken bouillon granules
  • 1 tablespoon snipped parsley


  • In a small saucepan, combine the first 6 ingredients.
  • Bring to a boiling; reduce heat.
  • Cover and simmer about 15 minutes or until the bulgur is done.
  • Remove from heat.

In the thickest part of each chicken breast half, cut a pocket about 3 inches long and 2 inches deep.

Spoon some of the bulgur mixture into each pocket; reserve the remaining mixture.

Secure the pockets with string, wooden picks, or the small metal skewers used to lace a turkey.

In a large skillet, cook chicken pieces in hot oil about 10 minutes or until brown, turning once.

Remove string or wooden picks (or metal skewers).

Place them in a 9 x 13 rectangular baking dish.

Add the remaining bulgur mixture between the chicken breasts in baking dish.

Add white wine, the 1/4 cup water and the 1/2 teaspoon chicken bouillon granules to the skillet.

Boil, uncovered, about 5 minutes or until the liquid is reduced to 1/2 cup.

Pour the liquid over the chicken breasts.

Cover and bake in a 375 degree oven for 5 to 10 minutes or until done.

(Serves 4)


Tuesday, October 14, 2008

Squash Soup

You’ll need:

  • 3 Tbsp olive oil
  • 2 onions, chopped
  • ½ tsp cinnamon
  • ½ tsp coriander
  • About 2 ½ lbs butternut squash (acorn squash is good too)
  • 3 – 4 cups chicken stock
  • 1 cup half-n-half
  • 4 pats butter
  • Salt and pepper to taste
  • Parmesan cheese, grated


To start:
Cut the squash in half and remove the seeds.

Peel away the outer skin, and then cut its meat into modest cubes

Heat the olive oil over medium-high heat.

Add and sauté onions.

Add in the spices, squash pieces, and stock.

Bring to a boil, then reduce the heat until you achieve a cheery little simmer.

Let it bubble away, covered, for about 20 minutes.

At this point the squash should be done.

Take the pieces out with a slotted spoon and blend in a food processor until smooth.

Add them back to the pan, then add in the half-n-half and butter.

Season it with salt and pepper. Taste and, depending on what you like, you could touch up the cinnamon flavor, too.

Taste again.

At the table:
Top this soup with a bit of grated Parmesan.

Add in some good crunchy bread and it makes its own meal.

Sunday, October 12, 2008

Corn-Zucchini-Tomato Saute

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

(Great with burgers, steaks, or grilled chicken)
*The herbs used here are FRESH herbs - don't cheat! Using dried herbs doesn't produce the same results!

You'll Need:
  • 1 1/2 tablespoons butter
  • 2 cups fresh corn cut from cob (about 3 ears)
  • 1 medium-size zucchini, trimmed and thinly sliced
  • 1/2 cup sliced green onions
  • 1/4 cup chopped green pepper
  • 1 cup peeled and chopped tomato
  • 2 teaspoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon sugar
  • 1/4 teaspoon salt
  • 1/4 teaspoon salt-free lemon-pepper seasoning


Melt butter in a large skillet over medium-high heat.

Add corn and next 3 ingredients; saute vegetables 5 minutes or until crisp-tender.

Add tomato and remaining ingredients.

Cook over medium heat until vegetables are tender, stirring frequently.

(Serves 8 - 1/2 cup servings)


Saturday, October 11, 2008

Chicken with Spinach and Pasta

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

You’ll Need:

  • 1 lb. rotini pasta
  • 2 medium onions (sliced thin)
  • 1/2 bag of frozen spinach
  • 1 pound boneless, skinless chicken breasts cut into 1 inch pieces (or chicken tenders, cut into 1 inch pieces), marinated in your favorite Italian-style dressing
  • Olive oil
  • 4 garlic cloves, minced
  • Salt
  • Pepper
  • Ground red pepper (to taste)


In dutch oven, saute onions in olive oil until clear.

Add spinach - cook until soft.

Remove onion/spinach mixture and place in oven on warm setting.

Cook diced chicken on medium heat (15-20 minutes), or until done.

While chicken is cooking, cook pasta according to package instructions (using dutch oven or pasta pot).

Add cooked chicken to onion/spinach mixture in oven. Keep warm.

Saute garlic in approximately 1/4 cup olive oil (use pasta pot).

Combine pasta with spinach and onion mixture in pot with garlic.

Season with salt, pepper and ground red pepper (for an extra kick!), to taste.

(Serves 6-8)


Friday, October 10, 2008

Easy Vegetable Couscous Recipe

You’ll Need:
  • 1 ¼ cups water or chicken broth
  • 2 Tablespoons butter
  • 1 cup couscous
  • Salt
  • Pepper
  • 1 cup cooked garbanzo beans
  • 2 small zucchinis, thinly sliced


Bring the water or broth to a boil

Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.

Stir and then cover.

Remove it from the heat and allow it to stand 5 minutes.

Stir with a fork to fluff up.

Tuesday, October 7, 2008

Chocolate Chip Cookies in Crock pot

This recipe is from the book we are giving out as a prize for submitting recipes!

The Gourmet Slow Cooker by Lynn Alley (2003)

Who would have thought you could make chocolate chip cookies in a slow cooker? Though they’ll certainly look different from what you’re used to, the flavor is great and they’re easier and less labor-intensive to make.

You’ll Need

  • 1 cup unsalted butter, at room temperature
  • 2 eggs
  • ½ cup firmly packed brown sugar
  • ½ cup granulated sugar
  • 1 Tablespoon put vanilla extract
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup coarsely chopped walnuts


Grease the slow cooker insert with butter or vegetable oil.

Cut a piece of waxed paper to fit the bottom and grease the waxed paper.

In a bowl, beat the butter, eggs, sugars, and vanilla together until light and fluffy.

In a separate bowl, stir the flour, baking soda, and salt together.

Stir the dry ingredients into the butter mixture.

Stir in the chocolate chips and walnuts until well blended.

Spoon the dough evenly into the slow cooker and smooth the top.

Cover and cook on low for about 3 hours, until a toothpick inserted into the center comes out clean.

Set the lid slightly ajar for the last 30 minutes.

Turn off the heat and remove the insert from the slow cooker.

Allow to cool in the insert for 30 minutes.

Invert onto a wire rack.

Cut the cake in half lengthwise, then cut each piece crosswise into slices.

Serve warm or a room temperature.

Monday, October 6, 2008

Creole Italian Dressing

Submitted by Sue at HHM. Thank you Sue!

You'll Need:

  • 1 small onion
  • 1 clove garlic
  • 1 C. olive oil
  • 1 1/2 tsp. Worcestershire sauce
  • 6 T. Creole mustard (stone ground)
  • 1 tsp. salt
  • 2 to 3 dashes of Tabasco sauce
  • 1 T. cold water
  • Vinegar (enough to make 1/2 C. when added to the water)


Blend onion, garlic and olive oil together in a blender.

Add remaining ingredients.
Mix well. Enjoy.

Sunday, October 5, 2008

Crock Pot Chicken Cacciatore

You'll Need:

  • 2 mediums onions, peeled, sliced
  • 3 pounds chicken, cut up
  • 2 cloves garlic, minced
  • 1 can tomatoes, 16 ounces
  • 1 can tomato sauce, 8 ounces
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 ½ teaspoons dried oregano, crushed
  • ½ teaspoon dried basil, crushed
  • 1 bay leaf
  • ¼ cup dry white wine
  • Spaghetti, cooked

Place onions in the slow cooker.

On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine.

Friday, October 3, 2008

Roaster Chicken in the Crockpot

You’ll Need
  • 1 Roaster Chicken
  • 1 Lemon
  • ¼ cup honey
  • ½ cup orange juice


Rinse Chicken well inside and out.

Roll the lemon on a flat top to soften, and pierce well with a 2 tined fork.

Place the lemon in the cavity of the chicken and place the chicken in the crock pot.

Mix the honey and the orange juice together well and pour over the chicken.

Cook on low until done.

When you take the chicken out of the pot, remove the lemon very carefully, (it will be VERY hot) and squeeze the juice over the chicken.

Thursday, October 2, 2008

Asian Grilled Chicken Breasts

Submitted by Jeanne at Eckert Seamans.
Thank you, Jeanne!

You'll Need:

  • 1/4 cup olive oil
  • 1 T. soy sauce
  • 2 cloves garlic, crushed
  • 1 T. minced ginger
  • 1 T. Dijon mustard
  • salt and pepper to taste
  • 6 skinless, boneless chicken breasts

Mix the oil, soy sauce, garlic, ginger, mustard, salt and pepper, and add to chicken breasts in zip lock bag or container.

Refrigerate for at least 30 minutes or overnight.

Preheat the grill.

Grill the breasts for 5 to 6 minutes on each side, depending on the thickness.

Let the chicken rest on a plate for 1 or 2 minutes before serving.