Will Clower Recipes

Cashew Chicken

2012-02-01T10:00:00.000-08:00

You’ll Need

2 pounds boneless chicken
½ teaspoon salt
1 ½ cups flour
½ cup milk
2 eggs, beaten
Peanut oil

2 cans chicken broth
2 to 4 Tablespoons cornstarch or potato starch
2 to 4 Tablespoons water
3 Tablespoons soy sauce

Green onions, chopped
Cashew nuts

Directions

Mix the salt and flour.

Cut chicken into small pieces; coat well with flour mixture and let the pieces sit in the mixture for 15 minutes.

Mix the milk and eggs.

Remove chicken from the flour mixture and place in the egg mixture; let stand for 10 minutes.

Remove chicken from the egg mixture and roll again in the flour mixture.

Heat peanut oil in skillet. Cook chicken in peanut oil and add more peanut oil as needed.

Keep warm in the oven.

To Make The Sauce:

Combine the chicken broth, cornstarch, water, and soy sauce.

Cook over medium heat until thick.

Pour over chicken and enjoy.

Honey Broiled Sea Scallops

2012-01-31T10:00:00.000-08:00

This year give the gift of your time and creativity. Become an artist of the kitchen and wine and dine your loved one to a nicely planned and coursed out meal.

You’ll Need

3 Tablespoons lime juice
1 Tablespoon olive oil
1 Tablespoon honey
1 pound sea scallops
1 Tablespoon soy sauce
¼ teaspoon ginger
2 Tablespoons toasted sesame seeds

Directions

Combine lime juice, oil, honey, soy sauce, and ginger.

Add scallops and toss to coat.

Cover and refrigerate 1 hour, stirring occasionally.

Remove scallops from marinade, reserving marinade.

Thread scallops evenly on 4 skewers.

Place skewers on shallow baking pan that has been sprayed with a non-stick coating.

Broil 4-6 inches from source of heat 2-3 minutes.

Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout.

Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops.

Serve immediately.

Parmesan Polenta

2012-01-30T10:30:00.000-08:00

Some great things about this recipe is that is does not take a lot of ingredients and the ingredients are very basic. They come together to form quite a spectacular dish! Enjoy.

You’ll Need:

9 ½ cups chicken broth
2 cups yellow cornmeal
1 cup grated Parmesan cheese
3 Tablespoons butter
1 teaspoon onion powder

Directions:

Bring chicken broth to boil in heavy large saucepan. Reduce heat to medium. Gradually whisk in corn meal. Cook until cornmeal is very soft and mixture is thick and creamy, whisking occasionally, about 20 minutes. Remove from heat. Stir in Parmesan cheese, onion powder and butter. Season polenta to taste with salt and pepper.

Baked Chicken with Tomato Sauce

2012-01-27T10:00:00.000-08:00

You’ll Need

4 chicken breast halves
4 cups chopped tomatoes
1 small onion chopped
2 Tablespoons tomato paste
½ red pepper, chopped
1 teaspoon dried basil
1 teaspoon dried thyme
½ teaspoon oregano
¼ teaspoon salt
2 garlic cloves, minced
¼ teaspoon crushed red pepper (optional)
Olive oil

Directions

Arrange the chicken in bottom of a oven-proof casserole dish that has been coated with olive oil.
Place tomatoes, onions, red peppers, tomato paste, basil, thyme, oregano, salt, garlic and crushed red pepper in a blender.
Process on medium speed until smooth.
Pour the sauce over the chicken.
Cover and bake at 350 F for 30 minutes.
Remove cover and continue baking for 10 minutes more.

Tuscan Bean Soup

2012-01-26T10:00:00.000-08:00

You’ll Need

2 slices bacon, chopped
2 Tablespoons olive oil
1 carrot, chopped
1 stalk of celery, chopped
1 medium onion, chopped
2 Tablespoon flour
2 Tablespoons tomato paste
3 cups beef broth
2 cups water (more if needed)
2 cups navy beans, cooked
2 teaspoons dried rosemary
2 Tablespoons chopped parsley
2 garlic cloves, minced
Salt and pepper to taste
¼ pound elbow macaroni or arborio rice
1/3 cup freshly grated parmesan or asiago cheese

Directions
In large pot, cook the bacon until crisp.
Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft.
Stir in flour and tomato paste.
Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper.
Simmer slowly until the vegetables are tender, adding water as needed.
Add macaroni and cook until tender, stirring frequently, as it sinks and sticks.
Add water, if needed.
Add the beans and heat through.
Taste for adequate seasoning.
If soup is not thick, puree one third of it and return the puree to the pot.
Serve soup with a bowl of grated cheese.

Macaroni and Cheese

2012-01-25T10:00:00.000-08:00

You’ll Need

1 pinch of salt
1 splash extra-virgin olive oil
2 cups pasta
2 tablespoons unsalted butter
1 tablespoon flour
½ cup half-and-half
1 bay leaf
Salt and pepper to taste
1(+) cups grated sharp cheddar cheese

Directions
To a medium sauce pan
Add the salt and olive oil to 4 cups of water.
Bring it to a boil, and then add the pasta for about 6 – 7 minutes.
The pasta should be almost, but not quite, tender when you strain it off.

While the pasta’s Boiling melt the butter over medium heat in a second saucepan.
Add the flour, mix them thoroughly together, and allow the roux to brown only slightly.
Add the half-and-half, bring to a simmer with the bay leaf, salt, and pepper.
Let these flavors bubble into each other for a few minutes.
Remove the bay leaf and whisk until smooth.
Then add the grated cheese to complete the sauce, and let it simmer until the pasta is done.
Correct the seasoning.
To finish it off, just drain the pasta and then throw it back into the sauce.
Turn them into each other over medium heat for ~2 minutes. That’s it!

Time to the Table: 15 minutes
Yield: 4 servings

Tricks of the Trade
The only real trick to this is to remove the pasta from the water a bit underdone. It finishes cooking when you add it back to the sauce.

Play With Your Food!
Try ½ cup of Parmesan instead of the cheddar.
If your kids are like most, they turn up their noses for the weirdest reasons-- like the color of the cheese sauce. If this is the case, try white cheddars, or yellow, or a combination. You could even let your child decide which is their “favorite”.

Quick Beer Bread

2012-01-24T09:53:00.000-08:00

A participant requested a good beer bread recipe. This one is from the Joy of Cooking cookbook and takes no time at all to make. We hope you all enjoy it!

Position a rack in the lower third of the oven. Preheat the oven to 400. Grease an 8 ½ x 4 ½ inch (6-cup) loaf pan.

Whisk together in a large bowl:

1 cup whole-wheat flour
1 cup all-purpose flour
½ cup old-fashioned rolled oats
2 Tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt

Add:

1 ½ cups light or dark beer (but not stout), cold or at room temperature but not flat

Fold just until the dry ingredients are moistened. Scrape the batter into the pan and spread evenly. Bake until a toothpick inserted in the center all the way to the bottom of the pan come out clean, 35 to 40 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack.

Vegetable Frittata

2012-01-23T10:00:00.000-08:00

Enjoy this recipe with ingredients of your choice. That is the wonderful thing about making a frittata they are very flexible and can be changed based on what veggies, meats and cheeses you choose to use.

You’ll Need

2 Tablespoons olive oil
1 small yellow onion finely chopped
1 clove garlic crushed
1 medium zucchini, chopped (or other vegetable of choice)
6 eggs
1/8 teaspoon black pepper
1/2 teaspoon salt
¼ teaspoon dried oregano

Directions
In a frying pan, heat the oil over medium heat.

Add onion, garlic, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).

Remove from heat and let cool slightly.

Beat eggs lightly with, salt, pepper, and oregano.

Stir in vegetables.

Pour into a greased 9-inch pie pan.

Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.

Serve hot or at room temperature.

French Onion Soup

2012-01-20T11:24:00.000-08:00

French Onion Soup just proves that there’s an elegant genius to creating something out of even the most mundane ingredients. With an onion, butter, flour, chicken stock, cheese, and toast, this rich delicious hot meal in a bowl emerges. Brilliant.

Tricks of the Trade

As in other matters of the skillet, time and flavor trade off. Leave the onions on medium heat and let them slowly sauté, to mellow the floury taste.

Likewise, after the stock goes in, allow the soup its full 40 minute covered cook time. You’ll appreciate the results in the end.

You’ll Need

1 medium sweet onion, thinly sliced
3 tablespoons unsalted butter
2 tablespoons flour
2 quarts chicken stock
2 tablespoons (about) Emmenthal or Swiss cheese per person
1 baguette toast round per person

In a skillet Sauté onion in butter over a gentle medium flame until it softens (a good 15 minutes). Sprinkle in 2 tablespoons of flour and stir for another 2 minutes.
Add in chicken stock. Bring to a boil, and then simmer with the lid on. Allow this mixture a chummy sort of bubbling for another 40 minutes.

As the soup comes along, grate the cheese, and then toast the bread (baguettes, not surprisingly, work best for this).

Simply ladle the broth into oven-safe bowls, top with the toast, and sprinkle with enough cheese to just cover the bread. Broil until the cheese wants to be golden and the soup bubbles up the side of the dish.

Play With Your Food!

There’s a lot you can do with this soup. Throw in some sliced mushrooms, or even the chicken meat, just after the flour addition. The smokiness of the mushroom and the heartiness of the chicken are truly delicious and make this soup its own meal.

Grilled Teriyaki Eggplant

2012-01-19T10:00:00.000-08:00

This recipe has been posted by request of a participant. We hope you all enjoy it.
Marinade

1/4 cup soy sauce
1/4 cup Sake
2 Tablespoon olive oil
2 Tablespoon sesame oil
3 Tablespoon light brown sugar
2 Tablespoon rice vinegar
2 garlic cloves, crushed or minced
1 teaspoon ginger root, freshly grated

Directions for Marinade

Combine all marinade ingredients in a small container. Mix well. Let stand while you prep the eggplants.

Eggplant

2 eggplants, (approx 1 pound each)
Salt
2 scallions, green parts only, thinly sliced
1/2 Red bell pepper, finely diced
1 tbsp. sesame seeds

Directions for Eggplants

Peel eggplants and cut into 1/2-inch-thick slices. Salt lightly and place in a colander for 30 minutes, then rinse and drain.

Prepare grill. Brush the eggplant slices generously on both sides with marinade. Grill slices until nicely browned and tender.

Cut into strips and place in a serving container. Stir in the scallions. Add enough additional marinade to moisten and flavor the eggplant to taste. Sprinkle with diced peppers and sesame seeds.

Salmon Patties

2012-01-18T10:00:00.000-08:00

Yields approximately 12 patties

You’ll Need:
· 16 ounces canned salmon
· 1 small onion, finely chopped
· ¼ cup fresh parsley, finely chopped
· 2 eggs, beaten
· 1 ¼ cups dried bread crumbs, split into ¾ cup and ½ cup
· ¼ teaspoon cayenne
· Butter for cooking patties
· Salt and pepper to taste

Directions:
· Place the salmon and the liquid that is found in the can into a mixing bowl. Flake it with a fork.
· Mix in onion, parsley, cayenne, salt and pepper.
· Mix in beaten eggs.
· Add ¾ cup of bread crumbs to shape into patties. Then roll the patties in the extra bread crumbs.
· Melt butter in a skillet over low heat. Then cook patties until browned on both sides.

Ginger Snaps

2012-01-17T10:00:00.000-08:00

Yields: Approximately 3 dozen cookies

You’ll Need:
¼ cup softened, butter
1 cup granulated sugar and a bit extra to roll onto cook dough
¼ cup dark molasses
1 egg
2 cups flour
½ teaspoon ground cloves
½ teaspoon ginger
1 teaspoon cinnamon
2 teaspoons baking soda
½ teaspoon salt
1/3 cup crystallized ginger

Directions:
Preheat to 375 degrees F. Combine butter, sugar, molasses, and egg. Beat well. Sift all dry ingredients together. Add the dry to the wet mixture. Mix well. Add ginger chips and mix throughout. Chill mixture for one hour. Form 1-inch balls. Roll balls in granulated sugar. Place on a greased cookie sheet, approximately 2- inches apart. Bake 8-10 minutes.

Lentil and Swiss Chard Soup

2012-01-16T05:00:00.000-08:00

You'll Need
· 1 cup lentils
· 1 ½ quarts water
· 1 large potato, diced
· ½ bunch Swiss chard or Kale
· 1 medium onion, coarsely chopped
· Salt and pepper to taste
· 3 Tablespoons olive oil
· Lemon wedges or lemon juice

Directions
Wash lentils, add water, cover and cook until almost tender. Add diced potato; boil for 10 minutes. Add Swiss chard or Kale . Meanwhile sauté onions with salt and pepper in oil until golden brown. Add to lentil mixture and cook until all vegetables are done, no more than 10 minutes. Adjust seasonings. Serve with lemon wedges or add some lemon juice to your liking to the pot or each bowl.

Quick Refried Beans

2012-01-13T05:00:00.000-08:00

Beans are one of the healthiest foods on the planet. They can be prepared
in so many different ways and experiment with it by mixing in some cheese,
hot peppers or hot sauce.

You’ll Need

2 cups cooked pinto beans, divided
1/2 cup water
2 cloves garlic, minced
½ teaspoon to 1 teaspoon chili powder
1 teaspoon salt
2 Tablespoons olive oil
3/4 cup diced onion

Directions
In a small bowl mash 2/3 cup of beans to a smooth paste.
In a skillet saute onions in oil until soft
In a medium saucepan over medium heat, combine the remaining beans with the water.
When heated through, stir in garlic, onion and oil that the onion was sautéed in, chili powder, and salt.
Stir the bean paste into the whole beans and mix well.
Stir in the onion and cook for 10 minutes.
Mash the beans and onions up a bit more while cooking.

Buttered Popcorn

2012-01-12T05:00:00.000-08:00

You’ll Need

Enough olive oil to cover the bottom of a covered saucepan
About ½ cup popcorn kernels
2 tablespoons unsalted butter
A generous sprinkle of salt

Directions

In a medium-sized saucepan
Add the oil until it just barely covers the entire bottom of the pan, and then pour on the popcorn until it forms a single layer. Cover.
Heat popcorn on medium-high until the first kernels start to pop.
Shake the pan until the number of pops is less than 1 every 2 seconds.
Remove to a large serving or mixing bowl.
Melt the butter in a separate pan or microwave.As you pour the butter over the top in a thin stream, make sure the corn is evenly coated by tossing it around at the same time.

Tricks of the Trade

To prevent burning the popcorn: once the corn starts popping, hold either side of the pan with pot holders and shuffle it back and forth to the rhythm of whatever song you are listening to.
This serves a dual purpose.
It also ensures that all the kernels sift to the bottom to be popped.

Play With Your Food!

The great part about melting your own butter is that you can infuse it with anything you want, to dress up your popcorn.
Of course, plain buttered popcorn is wonderful, but you could also sizzle some minced garlic or rosemary. These are particularly wonderful because their oils seep throughout your butter – a little goes a long way – until they spread their mellowness over all the popcorn.
You might also try just a few crushed walnuts or almonds. Delicious.
Other suggestions for popcorn include some hard cheese like Parmesan, grated very fine and spread all over after the butter is tossed in.

Crab Cakes

2012-01-11T05:00:00.000-08:00

You’ll need

· 1 egg

· 1 teaspoon mustard

· 1 Tablespoon freshly squeezed lemon juice

· 6 Tablespoons olive oil, divided (4 Tablespoons and 2 Tablespoons)

· ½ teaspoon salt

· ½ teaspoons freshly ground black pepper

1/2 cup bread crumbs

· 1 pound lump crabmeat

· 1 pinch of cayenne pepper

· 4 Tablespoons butter

· Parsley as a garnish

· Serve with either lemon wedges or tarter sauce

Directions

· Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined.

· While beating vigorously, gradually pour 4 Tablespoons of olive oil into the egg mixture in a thin stream.

· When smooth and creamy, stir in salt and pepper.

· Gently fold in crabmeat, then bread crumbs and cayenne pepper.

· Shape into 8 patties, each about a half-inch thick.

· They will want to fall apart, but that's the idea of a good crab cake. (You want only enough non-crab stuff to just barely bind them.)

· Melt butter together with 2 Tbs of olive oil in skillet over medium heat.

· When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook.

· When well browned (2 to 3 minutes), gently turn and cook other side.

· Drain on paper towels.

· Serve immediately.

Curried Couscous

2012-01-10T10:00:00.000-08:00

There are so many nutritious and delicious grains out there and they are also so easy to cook. Ever try couscous? Try this wonderful recipe that incorporates this really ancient and healthy grain today.

What you Need:
2 ½ c uncooked couscous
1 tbsp olive oil
1 c. hot water
½ c. butter (1 stick)
½ c. minced onion
3 ½ tbsp curry powder
2 tbsp lemon juice
1 tsp salt
6 drops Tabasco sauce
½ c. Toasted Pinenuts
½ c. currants
Directions:
Place the couscous in a bowl.
Add the olive oil and rub the couscous with your hands to thoroughly coat each grain.
Add the hot water and stir well until the water is absorbed.
In a 10-inch saut pan, melt the butter over medium-low heat.
Add the onion and cook gently until it is soft, about 10 minutes.
Add the curry powder and cook another 2 minutes, stirring.
Do not brown the curry powder or it will become bitter.
Add the couscous, lemon juice, salt, Tabasco, pine nuts, and currants.
Stir well to distribute the seasonings.
Cook until couscous is hot and serve.
Note: This can be made up to a week in advance and reheated, covered, in a 350F oven for about 15 minutes.

Chicken Stir Fry

2012-01-09T10:00:00.000-08:00

You'll Need
2 medium onions thinly sliced
1/2 cup sliced mushrooms
1/2 cup sliced water chestnuts
28 ounces drained bean sprouts
1/2 cup bamboo shoots
2 Tablespoons cornstarch
2 cups cooked chicken cut in large bite sized pieces
4 large celery stalks cut diagonally into 1 inch pieces
2 Tablespoons cooking oil
2 cups chicken broth
1 Tablespoon soy sauce
Ground pepper
Cooked rice or noodles

Directions
In a large skillet, heat oil and cook onions until slightly soft.
Add celery, mushrooms and 1 1/2 cup chicken broth.
Cook over low heat for 10 minutes, stirring a few times.
Add water chestnuts, bean sprouts and bamboo shoots.
In a small bowl, make a mixture of cornstarch, soy sauce and 1/2 cup chicken broth and stir until smooth.
Add mixture to the large skillet, along with the cooked meat.
Add freshly ground pepper and mix well.
Simmer for 10 minutes.
Serve over rice or noodles

Baby Greens, Olives and Oranges

2012-01-06T10:00:00.000-08:00

This dish is just beautiful. The orange with the green makes for the visually appealing combination.

You’ll Need:

12 cups mesclun or other mild salad greens
3 Tbs olive oil
2 Tbs blood orange juice or regular orange juice
2 Tbs balsamic vinegar
8 thin slices red onion, separated into rings
2 cups blood orange and/or regular orange sections
2/3 cup mixed country olives or regular kalamata olives
1/8 tsp salt
1/8 tsp pepper

It’s a saladJust place greens in a large salad bowl.

For the dressingWhisk together olive oil, orange juice, and vinegar in a small mixing bowl.
Pour dressing over greens, gently tossing to mix.

To serveDivide mixture among eight salad plates.
Top with onions, orange sections, and olives.
Lightly sprinkle with salt and pepper.
Makes 8 servings.

Note
Be sure to add the blood orange sections just before serving.
Over mixing can cause their festive color to bleed into other ingredients.

Baked Squash

2012-01-05T10:00:00.000-08:00

Submitted by Sue at HHM. Thank you Sue!

You’ll Need:

1 winter squash (acorn or butternut)
Butter
Maple syrup or Honey

Directions

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 tenderness with a fork.
Turn the squash halves over and brush with butter and drizzle with honey or maple syrup.
Bake a few minutes longer.

Chicken Marsala

2012-01-04T10:00:00.000-08:00

You’ll Need

4 whole boneless chicken breasts
flour for dredging
salt and pepper to taste
2 T. olive oil
2 T. butter
1 C. Marsala wine
1 C. chicken stock
1 1/2 C. fresh sliced mushrooms (any type)

Prepare the chicken

Cut each chicken breast in half.

Pound each half to 1/4 inches thick.

Season lightly with salt and pepper.

Dredge in the flour and shake off excess.Into the frying pan

Heat the oil and butter in a large saute pan.

Add the chicken and lightly brown on each side, about 2 minutes per side.Now the sauce

Add the Marsala, chicken stock and mushrooms.

Cook until the mushrooms soften and sauce thickens slightly, about 5 minutes.

Teriyaki Sauce

2012-01-03T06:00:00.000-08:00

This recipe reduced the carcinogenic HCAs induced by grilling, by an amazing 67%.

You don't have to fear the grill or be worried about the possibility of the carcinogenic contaminants that can form. You do need to take care with our few simple prevention tips, but this particular marinade will take you a long way in that direction.

You'll Need:

1 garlic clove, crushed
1/2 tsp. fresh ginger, minced
2 tsps. brown sugar
1/2 cup soy sauce
1/2 cup water

Directions:

Mix all.

Pour over meat, fish or poultry.

Marinate at least 10 minutes.

Makes 1 cup.

Butter Pine Nut Sauce

2012-01-02T08:00:00.000-08:00

You’ll Need

6 cloves minced garlic
½ cup freshly chopped basil
4 Tablespoons lightly toasted pine nuts
1 Tablespoon white wine
2 Tablespoons freshly grated parmesan cheese
Salt to taste
Crushed dried red chile to taste
½ pound unsalted butter, softened

Directions
To make sauce mix all the ingredients together well. Melt and serve on top of fish, chicken, roasted vegetables or pasta.

Baked Potato Patties

2011-12-30T06:00:00.000-08:00

You’ll Need
· 6 medium potatoes scrubbed
· 2 Tablespoons onion; minced
· 1 Tablespoon fresh parsley, chopped
· 1/8 teaspoon freshly ground pepper
· Pinch of salt
· 2 Tablespoons whole wheat pastry flour or all-purpose flour

Directions

Preheat the oven to 375.
Shred the potatoes coarsely.
Mix with the onion, parsley, pepper, and flour.
Shape into patties and place on a nonstick baking sheet.
Bake for 30 minutes.
If you like, place the patties under the broiler during the last few minutes for browning.

Top with sour cream if you would like.

Apple Crisp

2011-12-29T05:00:00.000-08:00

You’ll Need· 5 medium apples sliced and peeled

· 1 cup brown sugar

· ¾ cup oats

· ¾ cup flour

· 1 teaspoon cinnamon

· 1 teaspoon nutmeg

· 1 stick butter, softened

· ¼ cup apple juice, or water

Directions

· Preheat oven to 375 deg F.

· Put half of the apples in a greased 9"x9" pan.

· Blend together remaining ingredients, except juice and additional apples

· Place half the flour mixture over the apples.

· Cover with remaining apples and flour mixture.

· Pour juice over top.

· Bake 35 minutes.

Great with vanilla ice cream.

Chocolate Truffles

2011-12-28T05:00:00.000-08:00

Looking for that special gift for that special someone... How about making them some truffles. A little bit does go a long way. So have fun thinking about your loved one while you prepare this delightful treat!

Truffles:

3/4 cup heavy cream
1/4 cup coffee liqueur (or another)
4 tablespoons (1/2 stick) butter
1 pound dark or bittersweet chocolate, cut into small pieces

Coating:

3/4 cup cocoa powder
1/8 cup confectioner's sugar
*or you could use all cocoa or a mixture of finely chopped nuts, shredded coconut etc...

Directions:
Combine all truffle ingredients in a double broiler.
Place over low heat; melt chocolate, stirring ingredients occasionally.
When chocolate is melted, remove from heat and cool until mixture begins to thicken (For best results, place saucepan in ice water and stir constantly.)

When cool, whip mixture with an electric beater on high speed until chocolate is light and fluffy and a color change appears, it should look almost light brown (the color change is really the key).
This will take about 12 to 15 minutes.

Using two teaspoons, put small scoops of chocolate on a cookie sheet lined with waxed paper.
Place sheet in refrigerator.

Combine your choice of coating ingredients in a strainer and sift into a bowl.
Dip each truffle into the cocoa (or other coating) mixture, roll it between your hands (make sure your hands are on the cooler side, otherwise the truffle will melt) to coat it, and shape it into a ball and return it to the cookie sheet.
Then refrigerate.

When firm, transfer truffles to a tightly covered container and keep refrigerated until ready to serve.

Yields: approximately 2 1/2 to 3 dozen depending on the size you make them

Sausage Patties

2011-12-27T07:00:00.000-08:00

You’ll Need

1 pound lean ground pork
1 teaspoon minced garlic
¾ teaspoon thyme
¾ teaspoon fennel seeds
½ teaspoon salt
Cooking oil

Directions

In a bowl, combine pork, garlic, thyme, fennel seeds, and salt; mix until just combined.

Cover, refrigerate up to 24 hours.

Shape mixture into patties.

Lightly coat skillet with cooking oil.

Place skillet over moderate heat until it is hot.

Add patties to skillet.

Cook about 7 minutes on each side or until browned.

Almond Crescents

2011-12-26T08:00:00.000-08:00

You’ll Need

· 1 cup butter

· ½ teaspoon almond extract

· ¾ cup powdered sugar, sifted

· 2 cups flour

· ½ teaspoon salt

· 1 cup oats, uncooked

· ½ cup almonds, finely chopped

· Powdered sugar

Directions

· Heat oven to 325 degrees F.

· Beat butter and almond extract till fluffy; gradually beat in sugar.

· Add combined flour and salt; mix well.

· Stir in oats and almonds.

· Shape to form crescents.

· Place on ungreased cookie sheet.

· Bake 15-18 minutes or until light golden brown.

· Sift powdered sugar over warm crescents.

Banana Bread

2011-12-23T05:00:00.000-08:00

You’ll Need

3 very ripe bananas
½ cup butter
3 Tablespoons plain yogurt
1 teaspoon baking soda
1 teaspoon vanilla
1 cup sugar
2 eggs
2 cups flour
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees F.

Cream the butter and sugar together.

Mix in the bananas.

Mix in the remaining ingredients.

Pour into a greased loaf pan.

Bake 1 hour 15 minutes at 350 degrees.

Dutch Baby (Puff Pancake)

2011-12-22T05:00:00.000-08:00

This recipe is taken from the Joy of Cooking Cookbook. This is a great cookbook that provides a variety of recipes focusing on wholesome ingredients.

This is a great alternative to making many pancakes and is great for entertaining. I find it to be a cross between a pancake and a crepe.

Preheat oven to 425

Whisk together until smooth:

½ cup milk

½ cup all-purpose flour

¼ cup sugar

2 large eggs, at room temperature

Melt in a 10-inch ovenproof skillet (cast iron is deal) over medium heat:

4 Tablespoons ( ½ stick unsalted butter)

Tilt the pan so that the butter coasts the sides. Pour the egg mixture into the skillet and cook, without stirring, for 1 minute. Place the skillet in the oven and bake until the pancake is puffed and golden, 12 to 15 minutes. Serve immediately. Serve with a dusting of powdered sugar, a syrup of your choice or a spoonful of the best fruit preserves you can lay your hands on, or some sliced fruit sautéed in butter and splashed with brandy or dark rum.

You can also double this recipe for twice as many servings, double the recipe for Dutch Baby, above. Melt the butter in a 12X9-inch ovenproof glass baking pan in the preheated oven. Pour in the batter and base as directed for 15 to 17 minutes.

Artichoke Bisque

2011-12-21T05:00:00.000-08:00

You'll Need:

8 tbsp flour
16 oz. butter
6 c. beef stock
2 ribs celery, finely chopped
3 large onions, finely chopped
1 bunch green onions, finely chopped
2 bay leaves
¼ tsp thyme
2 cloves garlic, minced
2, 14 oz. cans Artichoke hearts, undrained
Salt and pepper to taste
¼ tsp Tabasco
1 c. white wine, dry
4 oz. light cream
2 tbsp Parsley, minced

Directions:

Melt the butter in a heavy pot and add the flour.
Cook for 5 minutes over low heat, stirring constantly.
Slowly add the stock and when well mixed, add the celery, onions, greeen onions, bay leaves, thyme and garlic.
Let this simmer for 45 minutes.
Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water.
Cook at a low simmer for another 30 minutes.
Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer.
Do NOT boil.
Garnish with minced parsley and enjoy!

Raspberry Bars

2011-12-20T05:00:00.000-08:00

This recipe is easy to make, does not take a lot of ingredients and is a for sure a crowd pleaser. Anytime you make this and share it, you will be asked for the recipe!

You’ll Need

10 ounces frozen raspberries
2 Tablespoons cornstarch
2 Tablespoons sugar
1/3 cup butter
2/3 cup brown sugar
1 tsp vanilla
1 cup oats
1 cup all purpose flour
½ teaspoon baking soda

Directions:
Get the raspberries ready:
First thaw the raspberries over medium heat.

Add in cornstarch and sugar.

Heat until it’s thick and bubbly.

Get the crust together:
Cream the butter and sugar together.

Then add in the rest of the ingredients and blend them until it looks like a coarse meal.

Press 2 cups of this into an 8x8 inch pan.

Baking:Bake it for 12 minutes at 350.

After crust comes out, spread the raspberry mixture of the crust.

Next, sprinkle it over with the remaining dry mixture.

Bake for 15 more minutes.

Lentil and Swiss Chard Soup

2011-12-19T08:00:00.000-08:00

You'll Need

· 1 cup lentils

· 1 ½ quarts water

· 1 large potato, diced

· ½ bunch Swiss chard or Kale

· 1 medium onion, coarsely chopped

· Salt and pepper to taste

· 3 Tablespoons olive oil

· Lemon wedges or lemon juice

Directions

Wash lentils, add water, cover and cook until almost tender. Add diced potato; boil for 10 minutes. Add Swiss chard or Kale . Meanwhile sauté onions with salt and pepper in oil until golden brown. Add to lentil mixture and cook until all vegetables are done, no more than 10 minutes. Adjust seasonings. Serve with lemon wedges or add some lemon juice to your liking to the pot or each bowl.

Hollandaise Sauce

2011-12-16T05:00:00.000-08:00

You’ll Need

½ cup butter
3 egg yolks
Juice of ½ lemon
Salt to taste
Pinch of cayenne

Directions

Melt the butter and keep it hot, but do not brown.

Put the yolks, lemon juice, salt and cayenne in the container of an electric blender.

Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth.

Prepares about 3/4 cup.

Irish Potato Bread

2011-12-15T08:00:00.000-08:00

You'll Need

1/4 cup warm water
3 tsp.yeast
1 1/2 cups milk
3 T butter
1 cup mashed potatoes at room temperature
4 T sugar
2 tsp. salt
6 cups flour
1 egg (for glaze)

Directions

If You Have A Food Processor pour warm water into the bowl. (The water should be about 85 to 115° F. Test it with your hand. It should feel very warm, but comfortable. )

Sprinkle the yeast over the water and mix at low speed.

Let stand for five minutes.

Slowly mix in milk, potatoes, salt and sugar.

Gradually mix in flour.

Mix on high for about a minute or two.

The dough should turn into a ball and roll around the processor.

If the dough does not ball up because it's to dry, add water one tablespoon at a time until it does.

If your mixture is more like a batter, add flour one tablespoon at a time. (Adding water or flour as needed to get the right consistency will assure you always get a perfect dough. Just remember to do it in small amounts.)

After Your Dough Is Made transfer dough to an oiled bowl, cover with a clean towel and let rise until doubled (about 1 1/2 hours).

Grease 2 loaf pans and pre-heat oven to 375°F.

Punch down dough and divide into two pieces.

Shape each piece into loaf shape and place in greased pans.

Cover pans with clean towel and let rise till doubled (about 1 hour).

Use a pastry brush to brush beaten egg over the tops of the loaves.

Bake for 40-45 minutes or until golden brown.

Date-Pecan Bread

2011-12-14T08:00:00.000-08:00

Breads of all types make wonderful gifts. Need a gift for someone special? Make them a special bread and don't forget the secret ingredient of love.

You’ll Need
· ½ cup dates, dried, finely chopped
· 1 egg
· 1 cup sugar
· 2 Tablespoons butter, melted
· 2 cup flours, all-purpose, sifted
· 3 teaspoons baking powder
· ¼ teaspoon baking soda
· ¾ teaspoon salt
· ½ cup orange juice
· ¼ cup water
· 1 cup pecans, chopped

Directions

Soak dates for 2 hours in water, then drain and dry on paper towels.
In a bowl, mix egg, sugar, and butter.
Sift flour with baking powder, baking soda, and salt.
Add dry ingredients alternately with orange juice and water, beginning and ending with dry ingredients.
Stir in dates and pecans and beat until well blended.
Pour mixture into a greased 9x5x3" loaf pan.
Bake in a preheated 350'F oven for about 1 1/2 to 2 hours, or until bread tests done with a toothpick in the center.
Unmold and cool on a rack.

Tortellini Soup

2011-12-13T05:00:00.000-08:00

You’ll Need:

1 Tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, crushed
1, 10 ounce package frozen chopped spinach
2, 14.5 ounces of chicken or vegetable broth
1, 14.5 ounce can of diced tomato or 1 fresh tomato, diced
1, 9 ounce package of cheese tortellini (or tortellini of choice)
½ Tablespoon dried basil
Pinch of crushed red pepper
Salt and Pepper to taste
Freshly grated parmesan or asiago (optional)

Directions:In a large pot heat olive oil over medium heat.

Add crushed red pepper to your liking and saute the onion and garlic.

Next add the spinach, tomato and broth.

Heat to boiling and then reduce heat to low.

Stir in tortellini, and simmer for 10 to 15 minutes, or until the tortellini is cooked to desired tenderness.

Season with the basil salt and pepper.

If you would like you can serve topped with some freshly grated parmesan, or asiago cheese.

Vegetable Fritata

2011-12-12T05:00:00.000-08:00

This is a very flexible recipe. Switch up the veggies and cheese as you see fit.

You’ll Need:

2 Tablespoons olive oil

1 small yellow onion finely chopped

1 clove garlic crushed

2 Large Swiss chard leaves including stems, coarsely chopped

1 medium zucchini, chopped

6 eggs

1/8 teaspoon black pepper

1/2 teaspoon salt

¼ teaspoon dried basil

¼ teaspoon dried oregano

½ cup grated Parmesan cheese

Directions:In a frying pan, heat the oil over medium heat.

Add onion, garlic, chard, and zucchini; cook, stirring occasionally, until vegetables are soft (about 5 minutes).

Remove from heat and let cool slightly.

Beat eggs lightly with, salt pepper, basil, and oregano.

Stir in cheese and vegetables.

Pour into a greased 9-inch pie pan.

Bake in a 350 F degree oven for 25 to 30 minutes or until puffed and brown.

Serve hot or at room temperature.

Fettuccine with Shrimp

2011-12-09T13:20:00.000-08:00

You’ll Need

½ cup olive oil
1 pound shrimp medium uncooked peeled and vein removed
4 large tomatoes seeded and coarsely chopped
½ cup fresh basil, chopped
1/3 cup black olives, sliced and pitted
3 large garlic cloves, minced
2 Tablespoons shallots, minced
Salt
Freshly ground pepper
1 pound fettuccine, cooked
Romano cheese, grated

Directions

Heat oil in heavy large skillet over medium-high heat.

Add shrimp, tomatoes, basil, olives, garlic and shallot.

Season with salt and pepper.

Cook until shrimp turn pink, stirring frequently, about 3 minutes.

Place pasta in serving bowl.

Pour sauce over and toss.

Sprinkle with Romano.

Serve immediately.

Almond Tart

2011-12-08T11:58:00.000-08:00

You’ll Need

For the Pastry

· 1 ½ cups flour

· 4 egg yolks

· ½ teaspoon salt

· ½ cup sugar

· 1 teaspoon vanilla extract

· ¼ pound butter

For the Filling

· ¼ pound butter

· 1 cup chopped almonds

· ¾ cup ground almonds

· 2/3 cup sugar

· 3 eggs

· ¼ cup cornstarch

· ½ teaspoon baking powder

· A pinch of salt

Directions:

For the Pastry· Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix.

· Chill for 30 minutes.

· Roll out and line an 11-or-12-inch pie or tart pan.

· Prick the base and chill for 15-to-20 minutes.

· Preheat oven to 375F.

For the Filling· Heat 1/3 of the butter in a saute pan, add the chopped almonds and saute over medium heat until browned.

· Cool.

· Melt the remaining butter in a small saucepan.

· Cool.

· Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick.

· Sift the corn starch with the baking powder and salt and fold into the almond mixture.

· Fold in the melted butter.

· Do not overmix.

· Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set.

· Quickly scatter the chopped almonds over the top in one even layer.

· Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm.

Walnut Chicken

2011-12-07T05:00:00.000-08:00

You’ll Need

4 boneless chicken breast halves
Lemon juice
6 tablespoons melted butter
3 cups bread crumbs, toasted
1/3 cup finely chopped onion
1/2 cup chopped celery
2 teaspoons parsley flakes
3/4 cup chopped walnuts
1/2 teaspoon seasoned salt
Seasoned salt and pepper

First

Mix together bread crumbs, half of the melted butter, onion, celery, parsley, walnuts, 1/2 teaspoon seasoned salt, and enough water to moisten. Lay out 4 squares of aluminum foil, double thickness, and butter generously. Make a mound of stuffing on each buttered square of foil then place on baking sheet.

Then

Brush both sides of the chicken with lemon juice then with the remaining butter. Sprinkle with salt and pepper. Fold foil up over the chicken to make individual package.

Finally

Bake at 350° for 40 minutes. Open packages to expose chicken and bake 15 minutes longer.

Lemon Rosemary Chicken

2011-12-06T10:00:00.000-08:00

Submitted by Kristy at Eckert Seamans. Thank you Kristy!

You'll Need

4-6 boneless, skinless chicken breasts
2 teaspoons chicken bouillon granules
1/2 cup cup boiling water
2 teaspoons minced garlic
1/4 cup lemon juice
2 tablespoons olive (or vegetable) oil
3-4 sticks fresh rosemary (remove leaves from stems into a cup, then cut up using kitchen shears)
salt
fresh ground pepper

Directions

Place chicken breasts in a large zip-lok bag.

Combine remaining ingredients and pour into bag with chicken.

Marinate at least 6 hours (it's best to marinate overnight - the longer you marinate, the more intense the flavors are).

Grill, and enjoy!

Greek Lamb and Orzo

2011-12-05T14:05:00.000-08:00

Enjoy this main dish with a glass of red wine.

You’ll Need

· 1 pound ground lamb

· 16 ounces canned stewed tomatoes, undrained

· 1 stalk celery, cut into ½ inch pieces

· ½ cup orzo

· ½ teaspoon salt

· ¼ teaspoon cayenne

· Plain yogurt

Directions

· Cook and stir ground lamb in 10-inch skillet until lamb is light brown; drain.

· Stir in tomatoes, celery, orzo, salt and red pepper.

· Heat to boiling; reduce heat.

· Cover and simmer about 12 minutes, stirring frequently until tomato liquid is absorbed and orzo is tender.

· Serve with yogurt.

Duck L'Orange

2011-12-05T08:38:00.000-08:00

You've GOT to try this ... as a wonderful alternative to standard holiday meals.

The best part about it -- besides the amazing flavor -- is that it is SO much easier than it sounds!!

Here's What You'll Need

2 cups freshly squeezed orange juice (orange rinds reserved)
1 (5-pound) duck, cleaned, with innards and wing tips removed
2 oranges, zested
2/3 cup sugar
1 tablespoon Bitters
1 1/2 cups duck or chicken stock
2 tablespoons corn starch dissolved in 2 tablespoons cold water
1/2 cup Grand Marnier

Now Here's What You Do

Preheat oven to 500 degrees F. Roughly chop the orange rinds and place in the cleaned duck cavity. Put the stuffed duck on a baking rack over a baking sheet with 1/2-inch of water. Bake until skin turns golden brown and lightly crisps, about 30 minutes.

Reduce temperature to 300 degrees and continue cooking until duck reaches an internal temperature of 170 degrees, about 1 hour.

Meanwhile

In a medium heavy saucepan combine the orange juice, zest and sugar over medium high heat and reduce to 3/4 cup. Add the bitters to the orange juice and set aside.

Add hot duck stock to reduced orange gastrique and simmer over medium low heat for 10 minutes to reduce. Add the thickener to ... thicken!!

Remove duck from roasting pan, and discard the fat from pan. Remove orange rinds from duck cavity. Let rest 10 minutes before carving.

Add the Grand Marnier to the roasting pan and place over 2 burners on medium high heat. You will use this to deglaze the pan, scraping continuously with a large wooden spoon.

Reduce for 5 to 10 minutes. Pour the orange sauce in the pan into a gravy boat and serve with carved duck.

Spicy Eggplant Salad

2011-12-01T05:00:00.000-08:00

You’ll Need

3 medium eggplants
2 ½ teaspoons coarse salt
¼ cup olive oil
1 ½ cups tomato sauce
¼ teaspoon pepper
1 teaspoon red pepper flakes
2 teaspoons ground cinnamon
1 Tablespoon crushed dried mint

Directions

Slice the eggplants crosswise into 1 1/2 inch thick pieces.

Sprinkle them with 2 teaspoons of the salt and let stand for 15 minutes.

Then rinse eggplants under cold water and dry well.

Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes.

Remove and put into a serving bowl.

Cool.

Put the tomato sauce, pepper, red pepper flakes, cinnamon, mint and remaining 1/2 teaspoon of salt, in a pan.

Simmer over low heat for 10 minutes, which is long enough to integrate the flavors.

Pour this over the eggplant; refrigerate until ready to use.

The salad can remain in the refrigerator for several days.

Serve cold or at room temperature.

Roasted Garlic

2011-11-23T05:00:00.000-08:00

People really enjoy this appetizer when dining at a restaurant but never realize how easy it is to make it.

You'll Need

Garlic bulbs (as many as you would like)
Olive oil (at least one Tablespoon per bulb)
Parsley to garnish
Bread or crackers to spread garlic on to

Directions

Preheat oven to 375 F
Take a whole garlic bulb and pull off the excess first outer layer and leave the garlic bulb in tact. Next cut off approximately ¼ of an inch of the garlic stem portions (the pointy ends). You now should have a whole bulb of garlic still in tact with the top stem cut off enough to see the actual garlic cloves. Next place the bulb in a baking dish and drizzle with olive oil. Let the olive oil seep into the garlic cloves and then repeat. Next cover and bake for 45 to 1 hour or until garlic cloves become soft.
Let cool a bit. Garnish with parsley. Then peel open and spread garlic on bread.

Stuffed Mushrooms

2011-11-22T10:00:00.000-08:00

You’ll Need

6 tablespoons butter

2 pounds medium fresh mushrooms, stems removed

1 (8 ounce) package Neufchatel cheese

1 (4 ounce) package goat cheese crumbles

2 tablespoons finely chopped onion

1/2 cup mushroom stems, chopped

1/4 cup butter

1 tablespoon finely chopped garlic

Directions

Heat two large skillets over medium-high heat, melt 3 tablespoons of butter in each of the skillets and divide the mushroom caps between the two. Cook and stir the mushroom caps until the edges are slightly soft, about 5 minutes. Place the mushrooms in a colander to drain and cool.

Stir together the cream cheese and goat cheese until well blended. Mix in the onions and mushroom stems. Use all of the filling to generously fill each mushroom cap and place, filling side up, in a baking pan.

Preheat the oven broiler for high heat.

Melt the remaining 1/4 cup of butter with the garlic in a small saucepan over medium heat, cook the garlic for 1 minute once the butter has completely melted. Drizzle the garlic butter over the filled mushroom caps.

Place the pan of mushrooms in the preheated oven to broil until golden brown, about 5 minutes.

A message from your company:

Chili

2011-11-21T05:00:00.000-08:00

You’ll Need

1 Tablespoon vegetable oil

1 ½ cups chopped onion

1 cup chopped green pepper

1/2 pound ground beef

1/4 pound ground pork

1 can kidney beans

1 ½ Tablespoons minced garlic

3 Tablespoons chili powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1 bay leaf

½ teaspoon black pepper

4 cups canned tomatoes

1 Tablespoon red wine vinegar

½ teaspoon red hot pepper flakes

Salt to taste

Directions

Heat oil in skillet, add onion and green pepper.

Cook until wilted.

Add the meats and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps.

Sprinkle the meat with garlic, chili powder, cumin and oregano.

Stir to blend.

Add the beans. Stir again then add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper.

Bring to a boil and cook for 1 hour, stirring occasionally.

Salt to taste

Rissoto Cakes

2011-11-18T09:16:00.000-08:00

You’ll Need

4 ½ cups chicken stock
6 Tablespoons butter
1 medium onion, finely chopped
1 ½ cups Arborio rice
1 cup dry white wine
½ cup freshly grated parmesan cheese
1 large egg, slightly beaten
½ cup all-purpose flour
2 Tablespoons olive oil

Directions

In a medium saucepan, bring the chicken stock to a simmer over moderate heat.

Butter a 9 X 13 inch glass baking dish.

Melt 4 Tablespoons of the butter in a large saucepan.

Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes.

Add the rice and stir until coated with butter, 1 to 2 minutes.

Raise the heat to moderately high and pour in the wine.

Cook, stirring, until almost all the wine is absorbed, about 4 minutes.

Add about 1 cup of the simmering stock (enough to just cover the rice) and cook, stirring constantly, until the stock is absorbed.

Continue adding stock, about 1 cup at a time; stir constantly until the stock is absorbed before adding more.

The rice is done when it is just cooked through and lightly bound with creamy liquid, after about 15 minutes.

Remove from the heat and stir in the Parmesan cheese.

Let cool slightly, then stir in the egg.

Spread the risotto evenly in the prepared baking dish.

Cover and refrigerate until very firm, at least 4 hours or overnight.

Cut the risotto into 16 even squares.

Shape each square into a disk, about 2 1/2" in diameter and 1/2" thick.

Coat the disks with flour and refrigerate on a baking sheet until firm, about 20 minutes.

In a skillet, melt 1 Tablespoon of the butter in 1 Tablespoon of the olive oil.

Add 8 of the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, about 3 minutes per side.

Transfer the cakes to a warm serving platter, cover and keep warm in a low oven.

Wipe out the pan and repeat with the remaining butter, oil, and risotto cakes.

The risotto cakes can be prepared up to 1 day ahead.

To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through.

Delicious Fish

2011-11-15T08:47:00.000-08:00

Buttermilk is a key ingredient in this recipe. If you do not have buttermilk you can always use this handy substitution. Mix a 1 cup of regular milk with 1Tablespoon of lemon juice (this is the standard ratio). Let stand for 10 minutes before using in any recipe.

You’ll Need· 2 pounds rockfish, halibut or cod filets (1/2 or ¾ inch thick)

· Salt

· Pepper

· ½ cup cornmeal

· ½ cup all-purpose flour

· ½ cup buttermilk

· ¼ cup butter

· ¼ cup olive oil

Directions· Rinse fish and pat dry; cut into 6 to 8 equal pieces, if necessary

· Sprinkle with salt and pepper

· In a shallow bowl, combine cornmeal and flour.

· Pour buttermilk into another shallow bowl.

· Dip each piece of fish in buttermilk and drain briefly; then dip in cornmeal mixture to coat lightly on both sides.

· Set aside.

· Melt butter in oil in a wide frying pan over medium heat.

· Add fish, arranging it in a single layer.

· Cook, turning once, until browned on both sides and just opaque but still moist in thickest part. Cut to test. (about 5 minutes)

· Serve immediately with tangy sauce.

Tangy Fish Sauce

You’ll Need

· 1 cup sour cream

· 2 Tablespoons buttermilk

· 3 Tablespoons chopped pimento-stuffed green olives

· 2 Tablespoons chopped parsley

· ¼ teaspoon salt

· 1/8 teaspoon paprika

Directions

· In a small bowl, stir together all ingredients.

· Cover and refrigerate for at least 30 minutes to blend flavors

Cauliflower Cheese Soup

2011-10-31T10:56:00.000-07:00

This recipe was shared by a Mediterranean Wellness participant Diane Reiche. It sounds delicious! Thanks for sharing Diane.

You'll Need

1 medium – large potato, peeled and diced

1 large head of cauliflower cut or broken into florets (reserve 2 cups)

1 medium carrot, peeled and chopped

3 medium cloves garlic, peeled

1 ½ cups chopped onion

1 ½ tsp salt

4 cups water

2 cups (packed) cheddar cheese plus some for garnishing

¾ cup milk

1 tsp dill

½ tsp caraway seeds

Black pepper to taste

Directions

· Place cauliflower (except for the 2 cups), potato, carrot, garlic, onion, salt and water in a large saucepan.

· Bring to a boil and then simmer until all veggies are tender

· Puree in batches in a blender or food processor and transfer to a soup pot

· Steam the reserved cauliflower until just tender.

· Add it to the puree along with the remaining ingredients.

· Heat gently until well blended and serve topped with a little cheese

This recipe is from the Moosewood Cookbook by Mollie Katzen.

3 Ingredient Peanut Butter Cookies

2011-10-24T15:58:00.000-07:00

Here is another recipe submitted by Margaret Raines. This one seems fabulous because it seems so easy to make! Thanks for sharing Margaret.

You'll Need

1 cup peanut butter (if using a non oily brand add 1 Tablespoon vegetable oil)
1 cup white sugar
1 egg

Directions

Mix all together until well combined

Roll into one inch balls and put on a greased cookie sheet

Pat with fork crossing directions

Bake at 350 for about 10 minutes

Sit on wire rack until cool.

Salsa

2011-10-03T11:48:00.000-07:00

Submitted by: Mediterranean Wellness Participant Margaret Raines

We want to highlight this recipe for the next few days because it first is sounds delightful and two it was submitted by a participant. You can also submit recipes you would like to share on or recipe blogs at info@willclower.com Thanks a bunch Margaret!

Salsa – (this makes a HUGE amount, you may want to cut it in half or plan to make Mexican rice, etc with it. Keeps good in the refrigerator for a week. In time you will learn what you like more or less of. Hot or Hotter. I absolutely love the cilantro – I tend to put more than called for.

HINT: after making this you can put it in a food processor and the flavor and consistency is completely different once processed

FRESH VEGTABLE SALSA:

8 ROMAN TOMATOES

8 REGULAR TOMATOES (MEDIUM SIZE)

1 BUNDLE CILANTRO

1 MEDIUM RED ONION

2 CLOVES GARLIC

5 STALKS CELERY

1 CUP JARRED JALAPENO PEPPERS CHOPPED

1 CAN GREEN CHILIES CHOPPED

1-2 FRESH SERRANO PEPPERS CHOPPED

1 TSP SALT

1 TSP CAYENNE PEPPER

1 TSP BLACK PEPPER

CHOP ALL AND MIX WELL.

This gets better as it sits. The longer it sits the hotter it will become. Adjust to your taste.

Fish Souvlaki

2011-09-30T14:41:00.000-07:00

You’ll Need

2 1/2 Tablespoons fresh lemon juice
1 ¼ teaspoons dried oregano
1/4 cup olive oil
3/4 teaspoon salt
6 garlic cloves, minced
1 pound white fish of choice (ex. moonfish, halibut, mahi-mahi), cut into 1-inch pieces.

Directions

Mix the first 5 ingredients in container that can seal. Add the fish seal and shake to

combine.

Marinate fish in refrigerator for 30 minutes, turning once.

Remove fish from marinade.

Heat a pan coated lightly coated with some of the marinade over medium-high heat.

Add fish and cook until fish is cooked through.

Serve on pita bread with sliced tomato or on top of a salad.

Baked Chicken Kiev

2011-09-28T05:00:00.000-07:00

You’ll Need

4 boneless chicken breast halves
¼ cup room temperature butter
3/4 teaspoon crumbled dried tarragon
¼ teaspoon teaspoon salt
½ cup all purpose flour
2 eggs, beaten
1 cup dry breadcrumbs
Melted butter

Directions

Preheat oven to 425 degrees F.
Lightly butter 8-inch square baking dish.
Pound chicken to 1/4-inch thickness.
Combine 1/4 cup butter, tarragon and salt in small bowl and blend well.
Place equal portions of butter mixture in center of chicken breasts.
Fold ends over and tuck in sides, securing with toothpicks if necessary.
Roll chicken in flour.
Dip in eggs, then coat with breadcrumbs, covering completely.
Arrange in prepared baking dish.
Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired.
Serve immediately.

Green Beans with Basil and Tomatoes

2011-09-26T05:00:00.000-07:00

You’ll Need

· 2 Tablespoons butter

· 1 ½ pounds fresh green beans

· 1 large tomato peeled and chopped

· ½ cup green onion, chopped

· 1 teaspoon salt

· 1/8 teaspoon pepper

· ½ teaspoon dried basil

Directions

Melt butter in medium skillet.

Add beans, then remaining ingredients.

Cover and cook over low heat, stirring occasionally, until beans are tender (10-15 minutes)

A Different Kind of Meatloaf

2011-09-23T12:12:00.000-07:00

The food presentation on this dish is quite unique. Entertain your guests with the art of food presentation.

You’ll Need

· 10 potatoes about 3 pounds

· 2 pounds ground beef

· 2 garlic cloves, minced

· ¾ cups dry bread crumbs

· 2 Tablespoons fresh parsley, chopped

· 1 Tablespoon dried, crushed mint

· 1 egg

· 1 ¾ teaspoon salt

· 1 ½ teaspoons pepper

· 2 hard boiled eggs, peeled

· 3 Tablespoons lemon juice

· 2 Tablespoons dried oregano

· 2 Tablespoons olive oil

Directions· Peel and quarter potatoes.

· In large pot, cover potatoes with cold water; bring to a boil and cook for 10 minutes.

· Drain and set aside.

· In bowl, mix together beef, garlic, bread crumbs, parsley, mint, raw egg, 1 1/2 tsp of the salt and 1 tsp pepper; form into oval loaf.

· Scoop out two spoonfuls of meat from top of loaf; place hard-cooked eggs lengthwise into hollows, covering tops with meat mixture.

· Place meat in shallow roasting pan; surround with potatoes.

· Combine lemon juice, oregano, oil and remaining salt and pepper; drizzle over potatoes.

· Pour in 3/4 cup water.

· Bake in 325F oven for 1 1/2 hours or until meat thermometer inserted in meat loaf registers 170F.

Greek Salad

2011-09-20T05:00:00.000-07:00

You’ll Need3 vine tomatoes cut into chunks

1 medium onion, sliced

1 medium cucumber cut into ¼ inch pieces

¾ cup black Kalamata olives

Sliced feta cheese (as big or as small as you would like)

¼ cup extra virgin olive oil

3 Tablespoons red wine vinegar

1 teaspoon dried oregano

Salt

Pepper

DirectionsCombine vegetables in a bowl. In a small bowl mix oil, vinegar, and oregano then pour over salad and season with salt and pepper to taste. Before serving salad place feta slices on salad.

Fish with Olives

2011-09-19T05:00:00.000-07:00

You’ll Need

· 3 pounds whole fish such as red snapper or another whole fish or choice

· ½ teaspoon crushed red pepper

· 1/3 cup red wine, dry

· ½ cup onion chopped

· 1 garlic clove minced

· 2 Tablespoons olive oil

· 3 medium tomatoes, peeled, seeded, chopped

· 1/3 cup water

· ¼ cup parsley snipped

· 1 teaspoon sugar

· ½ teaspoon salt

· ½ teaspoon oregano, dried, crushed

· ¼ teaspoon cumin, ground

· Salt and pepper

· ½ cup Kalamata seeded and chopped

· 1 Tablespoon capers

Directions

In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown.

Add the crushed red peppers and wine to the saucepan. Then add the tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano, and cumin.

Bring to boiling then reduce the heat.

Cover and simmer for 5 minutes.

Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish.

Season cavity of the fish with salt and pepper.

Stir the olives and capers into the tomato sauce mixture and pour over the fish.

Cover and bake in a preheated 350 degree F oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork.

Carefully remove the fish from oven.

Serve with the remaining sauce in baking pan.

Salad Dressing Base

2011-09-18T11:25:00.002-07:00

Many people start The PATH Program and they start to realize they need replacement foods. One of the biggest ones is salad dressing. This recipe is a great base that can be altered to your liking or to complement a meal being served.

You’ll Need

3 Tablespoons Olive Oil
1 Tablespoon Balsamic Vinegar
Brown mustard to reach a consistency you like

DirectionsUsing a fork, mix all together until unified.

This is your base. You can jazz it up however you would like or enjoy as is.
Suggestions
-Salt, pepper
-Herbs or spices as you find fit for your taste (oregano, garlic, or cayenne)
-Hot sauce or horseradish
-A tad bit of honey

Feta, Sun-dried Tomato and Pine Nut Salad

2011-09-18T11:25:00.001-07:00

This is a great recipe to use up bread that is loosing its freshness. So buy a fresh loaf and use it in many different ways. It won't go to waste and you will enjoy the taste!

You'll Need

1 loaf Italian bread, cubed
3 Tablespoons extra virgin olive oil
1/2 teaspoon seasoned salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
1/2 cup pine nuts
1 cup sun-dried tomatoes
2 (16 ounce) packages mixed salad greens
4 green onions, cut into 1/2-inch pieces
8 ounces feta cheese, crumbled

Directions

Preheat broiler. Toss 3 cups cubed Italian bread with olive oil. Season with seasoned salt, pepper, and garlic powder. Spread out in a single layer in a well oiled 9x13 inch baking dish. Broil until toasted, turning to brown evenly. Set croutons aside to cool.

Spread pine nuts on a baking sheet, place on bottom rack of the oven, and toast under broiler. This should only take a few minutes, so watch carefully to prevent burning. Set aside to cool.

Soak sun-dried tomatoes in hot water for 5 to 10 minutes, or until soft. Drain, and slice.

In a large salad bowl, toss mixed greens with green onions. Top with croutons, sun-dried tomatoes, pine nuts, and feta.

Basil Pesto Sauce

2011-09-18T11:25:00.000-07:00

Yields approximately 1 ½ cups

You’ll Need

1 cup packed basil leaves
½ cup toasted walnuts
1 garlic clove
½ cup Parmesan Cheese
1/3 cup olive oil
Salt to taste
Pepper to taste

DirectionsMix all in a blender or food processor until an even consistency is reached.

Tips

You can add more garlic if you would like. You may want to mix it, have a taste and then decide.
This pesto freezes wonderfully. Place the pesto in ice cube trays and once the pesto has solidified place the blocks in a plastic bag and use it in the future. The ice cube technique it nice because it freezes the pesto in handy portion sizes.
The recipe can easily be doubled.
You can try different nuts such as pine nuts or macadamias.
You can try different herbs such as cilantro or parsley.
Serve over top of pastas, grilled vegetables, and fish. Or turn a piece of French or Pita bread into a pesto pizza. The options are endless but all are delicious.
Leave out the parmesan cheese for a vegan pesto sauce.

Overnight Rolls

2011-09-18T11:24:00.002-07:00

This is a wonderful recipe taken from the Three Rivers Cookbook.

Yields approximately 36 rolls

You’ll Need

¼ cup warm water
1 Tablespoon sugar
1 package dry yeast
½ cup sugar
2 cups lukewarm water
½ cup oil
3 teaspoons salt
1 egg
7 cups flour (approximately)

Directions

Mix first three ingredients and let stand 10 minutes.

Blend remaining ingredients and mix with the liquid mixture.

Let rise until doubled in bulk, knead down and let rise a second time.

Shape into rolls, cover with a cloth and let stand overnight. (Do not refrigerate!)

Bake the next morning at 350˚ until brown, about 15 minutes.

You can freeze the rolls.

Tortellini Salad

2011-09-18T11:23:00.002-07:00

Submitted by Sue at HHM. Thank you Sue!

You'll Need:

2 9oz. packages of Tortellini
2 red or green peppers, chopped
1 small red onion, chopped
1/4 C. olives

Dressing - you'll need:

1/2 C. vinegar
1/2 C. olive oil
3 T. mint, chopped
3 T. lemon
1 tsp. garlic powder
1/8 tsp crushed red pepper
1/2 C. feta

Directions:

Cook Tortellini per instructions on package.

Add chopped vegetables.

Combine ingredients for salad dressing, blending carefully.

Pour dressing over salad ingredients and toss gently.

Amazing Avocado Gazpacho

2011-09-18T11:23:00.001-07:00

This soup is perfect for summer, and it's absolutely stunning.

For all you who cringe at making your own food, too, this is perfect for you because it takes no time at all to throw this together!!

Ingredients

1 large cucumber, peeled, seeded, and diced
The juice of 2 limes
1 clove garlic, minced
1 small jalapeno, stemmed, seeded, and chopped
1 green onion, sliced (including green tops)
3 ripe avocadoes
1/2 to 1 cup chicken broth (depending on the texture of the soup you desire)
Salt to taste

Directions

Throw everything into a blender.
Puree.
Thin the puree, to your desire, with chicken stock.
Salt to taste.

How To Eat

Enjoy this with a dollop of sour cream on the top. And if it's organic sour cream ... all the better!! Another great addition is a drizzle of extra virgin olive oil.

Have some crunchy bread on hand, because you're going to want to sop up every drop.

Mexican Pasta Soup

2011-09-18T11:23:00.000-07:00

You’ll Need

6 oz Vermicelli, broken into 1-inch pieces
3 ½ cups chicken stock
2 cups water
1, 10 oz. can diced tomatoes and green chilies, undrained
2 Tbsp fresh cilantro, minced
1 tsp chili powder
1/2 tsp cumin
1/2 lb smoked sausage
1 package frozen corn
1, 14 1/2 oz. can black beans, rinsed and drained
1 Tbsp lime juice (more to taste)

For the brothCombine stock, water, tomatoes, cilantro, chili powder and cumin in a Dutch oven.

Bring to a boil.Cover, reduce heat and simmer 10 minutes.

For the soup goodiesCut the sausage in half lengthwise then thinly slice.
Add meat, pasta, corn, and black beans to broth.
Cover and simmer 10-12 minutes or until pasta is cooked.
Stir in lime juice.

To serveLadle into bowls. Garnish each serving with minced fresh cilantro, thinly sliced avocado and grated cheddar or Monterrey Jack cheese.

Horseradish Chicken

2011-09-18T11:22:00.000-07:00

You’ll Need:

1/2 cup white wine
8 chicken breasts (3 ounces each)
1 Tablespoons vegetable oil
2 Tablespoons prepared horseradish
1 ¼ teaspoons mustard seed
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon dried thyme
2 Tablespoons finely chopped fresh parsley

Directions:
Pour wine into casserole dish; add chicken breasts.
Using pastry brush, baste each piece of chicken with the oil.
Spread ¼ Tablespoon horseradish on each breast.
Bake, covered, at 350 degrees, about 30 minutes.
While chicken is baking, grind mustard seed and combine it with remaining dry ingredients.
After 30 minutes, baste chicken with the wine sauce in the pan.
Then, pour mustard seed mixture over chicken and bake, uncovered, another 20 to 30 minutes until chicken is tender.

A Healthy Taco Salad

2011-09-18T11:21:00.000-07:00

I know, I know, taco salads are typically associated with bar food, horrible eating habits, and WAY too much beer!!

But that doesn't mean we can get all the healthy benefits of this super salad ... you just have to control consumption.

Try this at home ... it's delicious and a perfect quick summer dish.

Ingredients

2 teaspoons olive oil

1 large onion, finely chopped
3 cloves garlic, minced
1 pound ground turkey
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 dash cayenne pepper
1 (19 ounce) can kidney beans, rinsed and drained
1 cup salsa
2 cups shredded lettuce
2 small carrots, julienned
2 red bell peppers, cut into thin strips

Directions

Heat the olive oil in a skillet over medium heat. Stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
Add the turkey, and stir until crumbly and no longer pink.
Season with chili powder, cumin, oregano, cayenne pepper, kidney beans, and salsa. Cook over medium-high heat until the mixture is simmering and the beans are hot, about 5 minutes.
Divide the lettuce, carrots, and red bell peppers among 4 serving plates.
Spoon the turkey mixture overtop to serve.

Chinese Chicken Salad

2011-09-18T11:19:00.000-07:00

You’ll Need· 2 teaspoons grated fresh ginger
· 2 teaspoons finely chopped garlic
· 1 tablespoon mirin (Japanese sweet rice wine) or sweet sherry
· 1 tablespoon reduced sodium soy sauce
· 1 tablespoon toasted sesame oil
· 1 skinless, boneless chicken breast half
· 1/2 red or yellow bell pepper, cut into thin strips
· 1 1/2 - 2 cups mixed greens torn into pieces
· 1 teaspoon vegetable oil

FirstPlace ginger and garlic in a 1-quart reclosable plastic bag.
Measure the mirin, soy sauce and sesame oil into the bag.
Massage the bag lightly to mix the ingredients.

ThenUsing a meat pounder or a small heavy saucepan, flatten the chicken filet to an even thickness.
Put the chicken inside the bag and seal it, forcing out the air.
Turn the bag several times to coat the filet and marinate at least a 1/2 hour or in the refrigerator for up to 8 hours.

Ten minutes before eating
Scatter the salad greens on a dinner plate.
Heat the vegetable oil over medium-high heat in a skillet or ridged grill pan.
Cook the pepper strips, turning occasionally, until softened and slightly charred; set aside.

For the chickenBrown chicken filet on both sides, reduce heat to medium and cook until the center is no longer pink, about 5 minutes.
Transfer the filet to a clean cutting board and let rest for several minutes.
Add 1/2 cup water to the pan and cook a minute or two longer, stirring.

FinallySlice the chicken on an angle into strips and place in the center of the greens.
Drizzle the pan juices on the meat and scatter the pepper strips on top.

Chicken Ceasar

2011-09-18T11:17:00.000-07:00

For a substitute you could try a blackened fish or shrimp in this salad.

You’ll Need
· 3 to 4 ounces of chicken per person cooked

· 1 head romaine lettuce, chopped

· generous handful of croutons

· 2 cloves garlic, pressed

· 2 teaspoons lemon juice

· 1/ 2 teaspoon dijon mustard

· 1 can (2 oz.) anchovy fillets, drain oil off

· 1/4 cup grated Romano cheese

· 2 tablespoon red wine vinegar

· 1/ 3 cup olive oil

· 1 teaspoon Worcestershire sauce

· salt and pepper to taste

To make croutons

Chop up stale bread, brush with olive oil and sprinkl with garlic powder.

Toast in 350° oven till brown.

No more than 10 minutes.

For the saladWash romaine and chop into bite-sized pieces.

And for the dressingIn a bowl, combine oil, vinegar, Worcestershire, salt and pepper to taste, garlic, lemon juice, anchovies and mustard.

In a large bowl, toss lettuce and dressing and half the cheese together, along with croutons.

Serve on individual plates and top with chicken and remaining cheese.

Buttermilk Blue Cheese Dressing

2011-09-18T11:14:00.000-07:00

You’ll Need

• ½ cup crumbled blue cheese

• ½ cup buttermilk

• 2 Tablespoons olive oil

• 2 Tablespoons lemon juice

• Salt

• Pepper

Directions

• Mix together breaking up the blue cheese. Add salt and pepper to taste.

Spicy Kale and Rice

2011-09-18T11:10:00.000-07:00

Kale is a great source of calcium. Calcium is a mineral that your body needs to maintain good health. When you cook with foods that contain calcium, calcium is not lost in the cooking process.

You'll Need

2 ¼ cups chicken broth or vegetable broth
1 ½ teaspoons Cajun seasoning
1 cup white rice
4 ounces kale (about ½ large bunch), stems and ribs removed, leaves coarsely chopped (2 cups packed)

Bring broth and Cajun seasoning to a boil in heavy large saucepan. Stir in rice and kale and bring to boil. Reduce heat to low, cover and cook until rice is tender and liquid is absorbed, about 20 minutes.

Lemon Based Potato Salad

2011-09-18T11:05:00.000-07:00

You can experiment with using different potatoes in this recipe. Try two kinds in one salad or choose the one that you enjoy best. It is a potato salad that can be enjoyed cold or warm and can be a part of a meal all year round.

Ingredients:

2 ½ pounds potatoes
½ of a medium red onion finely chopped
1/4 cup parsley, finely chopped
1/4 cup olive oil
1/2 cup lemon juice
Salt and pepper to taste

Directions:
Boil whole potatoes (skins on) until done. Drain and let cool and then cube (you can peel the potatoes if you would like but remember if you leave the skins on you get additional fiber). Add other ingredients. Garnish, as desired, and keep refrigerated.

Buttermilk Corn Bread

2011-09-18T10:46:00.000-07:00

You’ll Need
2 cups corn meal

1 ½ teaspoons baking powder

1 teaspoon salt
1/4 cup sugar

1 egg, lightly beaten

1 ½ cups buttermilk

2 Tablespoons olive oil

1 Tablespoon bacon drippings

Directions

Preheat the oven to 450. Place the bacon drippings in an 8 inch baking dish or an iron skillet.

And then set this in the oven for approximately 5 minutes as you want it to be hot.

Stir together the dry ingredients and set aside. In a medium bowl, combine the buttermilk and oil. Then add the dry mixture with the buttermilk mixture. Then stir just enough to moisten.

Pour mixture into the baking pan or iron skillet. Bake for approximately 18 minutes. Check the cornbread. If the cornbread is begin to pull away from sides of pan it is done. If you do not notice this let the cornbread bake for a few more minutes.

Basil Carrots

2011-09-18T10:43:00.000-07:00

You’ll Need

6 medium carrots
1 Tablespoon butter, melted
¼ teaspoon salt
¼ teaspoon dried basil or 1/4 Tablespoon fresh, chopped

Directions

Slice carrots into half inch slices.
Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
Combine remaining ingredients, toss with carrots.

Simple Beans and Rice

2011-09-18T08:09:00.000-07:00

Simple Beans and Rice

This red beans and rice recipe is delicious and one of the healthiest foods you can find. The preparation is simple, really, and once you figure out how to throw them together, you can start improvising with your own spices.

This is not something you will have time to make after a typical workday, but when you put it together on the weekend, you will have it to eat all through the week.

You’ll Need:

· 1 pound dry red beans

· 1/4 cup olive oil

· 1 large onion, chopped

· 1 bell pepper, chopped

· 2 tablespoons minced garlic

· 2 stalks celery, chopped

· 6 cups water

· 2 bay leaves

· 1/2 teaspoon cayenne pepper

· 1 teaspoon dried thyme

· 1/4 teaspoon dried sage

· 1 tablespoon dried parsley

· 1 teaspoon Cajun seasoning

· 1 pound andouille sausage, sliced

· 4 cups water

· 2 cups long grain white rice

Directions

1. Rinse beans, and then soak in a large pot of water overnight.

2. In a skillet, heat oil over medium heat. Cook onion, bell pepper, garlic, and celery in olive oil for 3 to 4 minutes.

3. Rinse beans, and transfer to a large pot with 6 cups water. Stir cooked vegetables into beans. Season with bay leaves, cayenne pepper, thyme, sage, parsley, and Cajun seasoning. Bring to a boil, and then reduce heat to medium-low. Simmer for 2 1/2 hours.

4. Stir sausage into beans, and continue to simmer for 30 minutes.

5. Meanwhile, prepare the rice. In a saucepan, bring water and rice to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve beans over steamed white rice.

Mexican Mole Sauce

2011-09-18T08:06:00.000-07:00

Traditional Chicken Mole

Chocolate is an amazing thing. And when we think of this delicious, super healthy “super food”, we normally conjure up images of sweets, desserts, and flat out indulgence.

I love this recipe for a number of reasons … the least of which is the fact that this gives one more reason to eat chocolate. This time, however, it is in the form of a SAVORY sauce that you put right over pork or chicken.

You’ll Need:

· Cayenne pepper to taste

· Freshly ground black pepper

· 1-1/2 pounds chicken, cubed or cut into strips

· 4 tablespoons olive oil, divided

· 2 tablespoons mild chili powder

· 2 teaspoons ground cumin

· 1 teaspoon ground cinnamon

· 1-1/2 ounces unsweetened chocolate

· 4 (14.5-ounce) cans stewed tomatoes

What To Do:
1. In a bowl, combine equal parts cayenne and black pepper to taste. Add chicken and toss gently to coat. Heat 2 tablespoons olive oil in a large pot and add chicken. Cook 4 to 5 minutes, or until just cooked through. Remove chicken with a slotted spoon and reserve.

2. Meanwhile, combine chili powder with cumin, cinnamon and more cayenne pepper and black pepper as desired. Heat 2 tablespoons of olive oil in the same pot and add chili powder mix. Stir with a spoon and heat over medium heat until blackened, about 6 to 8 minutes.

3. Reduce heat to low, stir in chocolate, and continue stirring until melted. When chocolate is fully melted, add stewed tomatoes and bring to a boil. Cook for 10 minutes, stirring often. Add chicken and continue cooking until heated through, about 5 minutes. Serve warm.