John Stamos' Greek Marinade

A marinade as yummy as it's namesake!

• 1 Cup Olive OIl
• 1/4 Cup White Wine
• 3 T Lemon Juice
• 6 Cloves Garlic
• 1 T dry Oregano
• 1 tsp salt

Makes enough for 1 lb. of chicken or shrimp. Mmmm. Mmm.

S'mores "Pizza"

Ingredients

• 12 Graham Crackers
• 3/4 Cup butter
• 3/4 Cup firmly packed brown sugar
• 3 Cups mini marshmallows
• 6 oz (or more if you dare) of chocolate pieces (e.g. broken candy bars, chocolate chips, or M&Ms)

Directions

1. Heat oven to 350. Line 15x10x1 inch jelly-roll pan with aluminum foil, leaving a 1-inch overhang on ends; spray foil with cooking spray. Place graham crackers onto foil so sides touch.
2. Melt butter and brown sugar in medium saucepan over MEDIUM heat, stirring constantly, until smooth and mixture just comes to a boil, about 5 minutes. Pour evenly over crackers.
3. Bake 5-6 minutes or until bubbly.
4. Remove pan from oven; sprinkle with marshmallows and chocolate pieces. Continue baking until marshmallows begin to soften, about 2-3 minutes. Cool completely. Lift from pan using foil. Cut into bars.

Larry's Favorite Chicken Fingers

INGREDIENTS

• 4 skinless, boneless chicken breasts
• 1 cup all-purpose flour
• 1/2 tsp salt*
• 1/4 tsp pepper*
• 3/4 cup milk
• 1 cup vegetable oil for frying

*Salt and pepper are the most basic seasoning you can use. I generally jazz up my flour mixture with garlic powder, cayenne pepper, or any variety of seasoning mixes (like Famous Dave's Steak & Burger seasoning).

DIRECTIONS

1. Cut chicken into 1/2 x 2-inch strips.
2. Mix flour, salt and pepper (or seasonings of choice) in a shallow bowl. Dip chicken in milk. Roll in flour mixture to coat well.
3. Pour 1/4 inch of oil into a large heavy skillet. Heat over medium high heat to 350.*
4. Divide chicken into batches. Place chicken in an even layer in hot oil. Fry, turning once, for about 3 minutes on each side or until golden brown and crisp. Drain on paper towels. Serve with sauce of choice.

*You can also use a deep fryer and fry for 3-5 minutes.

Spinach, Poblano and Cheese Enchiladas

1 poblano pepper, diced (I just used a large poblano--tasty and tangy!)
1 chili pepper, minced
1 clove garlic, minced
10 ounces frozen spinach (I used a bag of fresh spinach and chopped it coarsely)
12 ounces queso quesadilla, or other mild melting cheese, shredded
12 6-inch corn tortillas
1 jar or can red sauce or enchilada sauce (I used homemade Rio sauce)

Add the peppers and garlic to a large frying pan over medium-high heat. Cook for 5 minutes, or until the peppers begin to slightly soften. If using fresh spinach, stir in and cook until slightly wilted. Remove from heat. Combine peppers, spinach, and cheese in a large bowl and toss to combine.
Spoon a little bit of enchilada sauce into the bottom of a baking dish – just enough sauce to create a very thin coating.
To form the enchiladas: Place a small hand full of the spinach and cheese mixture onto each tortilla. Fold up the ends, then fold over one of the sides. Use your fingers to press any filling that needs it back into place, then roll the whole thing over itself so that you have a neat little package. Place in the baking pan and repeat with other tortillas. Cover with the rest of the sauce, and top with a light sprinkle of cheese if you didn’t need it all for the filling.
Bake at 350 for 30 minutes.

Serves 6. Approx. 325 calories, 14.5 grams fat, 6.5 grams fiber, 16 grams protein

Sloppy Toms/Buffalo Billys

Just for Larry . . .

Cooking spray

1 lb. ground turkey or ground bison

3/4 C. onion, chopped, or 1 package of onion soup mix

1/2 C. green pepper, chopped

2 cloves garlic, minced

1-8 oz. can tomato sauce or 1 can tomato paste plus 1 C. water or 1 15 oz. can diced tomatoes

1/4 C. catsup

1 tsp. chili powder

Salt and pepper to taste

dash Worcestershire sauce

Coat a large nonstick skillet with cooking spray; place skillet over medium-high heat. Add ground turkey/bison, onion, green pepper and garlic; cook until browned, stirring to crumble meat. Drain well. To turkey mixture, add tomato sauce/paste or diced tomatoes, catsup, chili powder, salt and pepper. Cook over medium heat 10 minutes, stirring occasionally, or simmer until slightly thickened. Serve on hamburger buns. Serves 4-6.

Krautburgers

1 lb. lean ground beef

1 medium onion, chopped

1/2 head of cabbage, shredded

1 envelope of onion soup mix

1/2-1 tsp. caraway seed

pepper to taste

1 loaves frozen bread dough, thawed

cooking spray

Preheat oven to 350 degrees. Brown ground beef and onion in a large nonstick skillet; drain fat. Add cabbage and cook 5 minutes longer or until tender. Stir soup mix, pepper and caraway seed into ground beef and cabbage mixture. Set aside. Roll one loaf of bread dough into a 16 x 8 rectangle, then cut into eight 4-inch squares. Spoon mixture into center of each square, bring up diagonal points, pinching edges closed. Let Krautburgers rise on a cookie sheet coated with cooking spray for about 10 mins. Bake for 20 mins. or until brown. Repeat process with second loaf of bread and remaining mixture.

Mixture can be simmered longer with lid on skillet and served on hamburger buns if desired.

Home

"Well, hot and heavy pumpkin pie, chocolate candy, Jesus Christ; there ain't nothin' please me more than you......Home is wherever I'm with you...." (Ed Sharp and Magnetic Zeros)

Sweet Potato Salad with Apple and Avacado

Ingredients
1 lb sweet potatoes, peeled and cut into 1/2 in. cubes
1 cup frozen corn (or fresh)
1/4 cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple
1/2 cup red onion, chopped (very large to pick out if you are like me)
1/4 cup cilantro
1/4 cup lime juice
2 tbsp olive oil
1 avocado, diced

1. Place sweet potatoes in lg sauce pan, and cover with water. Bring to a boil and cook 3 min. Add, corn and cook 1-2 min more, or until potatoes are tender. Drain in colander and rinse under water to cool.
2. Toast pumpkin seeds in dry skillet over med heat 3-4 min, or until seeds begin to pop. Transfer to plate and cool.
3. Combine apple, onion, cilantro, and lime juice in a large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.

Grilled Potato Slices with Salt and Vinegar

Grilled Potato Slices with Salt and Vinegar

Prep: 5 minutes Total: 50 minutes

Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Ingredients
Serves 4.
1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper
Directions
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

Chicken in Poblano Cream Sauce

Ingredients:

3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 tablespoons butter
1 tablespoon flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack or gouda cheese (we just used any ole bagged cheese)
Preparation:

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.
Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. (We actually just season chicken breasts with olive oil, cumin, oregano, chili powder, onion poweder, salt, pepper, or other various Mexican seasonings and cook them on the grill 4 minutes per sided before going to the next step). Place them in a buttered baking dish (or pammed), pour the poblano cream sauce over all (use about 1/3 to 1/2 the sauce), top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.
Serve immediately.
Serves 4.


**Being the spice and flavor mongrels that Michael and I are, we also add 2 cloves of garlic and 1 jalapeno pepper to the poblano mix. I promise that without the seeds, the jalapeno doesn't even add spice, but an awesome peppery flavor. Also, even if you don't eat chicken, this sauce is an awesome addition to any meal, or can be used for dipping/drizzling.

Serve with beans, lime rice, tortillas, tomatoes and avacados slices!

Four-Cheese Pasta Florentine

This recipe is not for the lactose intolerant, but for those of you who can't get enough, just say "CHEESE!"

Ingredients

3 cups mostaccioli, uncooked (Really any stubby pasta will work. I used rigatoni.)

1 pkg.  (10 oz.) frozen chopped spinach (I used a bag of fresh and microwaved it for 3 minutes to cook it.)

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

1 cup  BREAKSTONE'S or KNUDSEN 2% Milkfat Low Fat Cottage Cheese

2 eggs

1 pkg.  (8 oz.) KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1/4 cup KRAFT Grated Parmesan Cheese

Instructions

HEAT oven to 375ºF.
COOK pasta as directed on package. Meanwhile, cook spinach as directed on package; drain well. Place in large bowl. Add cream cheese; stir until melted. Stir in cottage cheese and eggs until well blended.
DRAIN pasta. Add to spinach mixture with mozzarella; mix lightly. Spoon into 8- or 9-inch square baking dish; top with Parmesan.
BAKE 25 min. or until center is set. 

Source: http://www.kraftrecipes.com/recipes/four-cheese-pasta-florentine-115928.aspx

Deena and Gila's Salad Dressing

Olive Oil
Redwine Vinegar
Lemon Juice
Garlic Powder (or cube)
Black Pepper
Cumin

Optional-Salt, Smoked Paprika, and/or dijon mustard

Rachael Ray's Spinach Tortellini Soup

Ingredients

• 1 quart chicken stock
• 1 bag tortellini (16 ounces), dried or fresh, regular or whole grain
• 1 bunch spinach
• Zest of 1 lemon
• Freshly grated Parmigiano-Reggiano cheese

Preparation

Place a medium pot over medium-high heat and bring the stock to a boil. Drop the tortellini into the pot and cook, according to the package directions. In the last 30 seconds of cooking, add the spinach and lemon zest into the pot. Season with salt and pepper and garnish each serving with some freshly grated Parmigiano-Reggiano cheese.

Spank's comments

Saw this on the show and have been dying to try it out. I'm going to give it a whirl tonight. She recommended adding a pinch of nutmeg. Happy eating.

DEE-Lightful Asian Salad

Lettuce (any type)
Raw toasted Almonds
1 orange
Avocado (optional)
Carrots and/or Red bell Pepper
Frozen Edamame beans, (unfrozen of course)
1 block baked tofu (I use Soy Deli brand)
Asian Dressing (Feast From the East Brand from Costco is my fav)

I think you know what to do from here! I do have an Asian/Sesame dressing recipe if you need.

Green Goddess Rice

Ingredients
1 1/2 cups basmati rice
Kosher salt
1 small avocado, peeled, pitted, and coarsely chopped
1 cup packed fresh basil leaves
1 lemon, juiced
3 tablespoons extra-virgin olive oil
1/4 cup water
Freshly ground black pepper
Directions
Bring the rice, 3 cups water, and a pinch of salt to a boil in a medium saucepan over medium heat. Reduce the heat to a gentle simmer, stir, cover, and cook until water is completely absorbed, 15 to 18 minutes. Remove from heat and let stand, covered, for 10 minutes.

Meanwhile, put the avocado, basil, lemon juice, oil, and 1/4 cup water in the jar of a blender and puree; season generously with salt and pepper. Add more water and puree until the mixture is the consistency of sour cream.

Fluff the rice with a fork and gently fold the green dressing into the warm rice. Taste and add more salt and pepper, if necessary. Serve immediately.

5 Minute Chocolate Mug Cake

5 MINUTE CHOCOLATE MUG CAKE

4 tablespoons flour 4 tablespoons sugar 2 tablespoons cocoa 1 egg 3 tablespoons milk 3 tablespoons oil 3 tablespoons chocolate chips (optional) a small splash of vanilla extract 1 large coffee mug Add dry ingredients to mug, and mix well. Add the egg and mix thoroughly. Pour in the milk and oil and mix well. Add the chocolate chips (if using) and vanilla extract, and mix again. Put your mug in the microwave and cook for 3 minutes at 1000 watts. The cake will rise over the top of the mug, but don't be alarmed! Allow to cool a little, and tip out onto a plate if desired.
EAT! (this can serve 2 if you want to feel slightly more virtuous).

Why is this the most dangerous cake recipe in the world? Because now we are all only 5 minutes away from chocolate cake at any time of the day or night!

Dad was whining about wanting dessert for Fat Tuesday so I made this & topped it with chocolate syrup for him. Pretty tasty!

Sarah's go to Cous Cous Salad

Ingredients

1 box Couscous (my preference is Near East toasted pine nut)
1 can garbanzo beans
1 cup diced grape/cherry/cherub tomatoes
1 cup diced and salted cucumber
Feta Cheese(crumbles), divided
2 cups fresh spinach
4 tbsp toasted toasted pinenuts (optional)
1-3 tbsp fresh squeezed lemon
1-2 tbsp Red-wine Vinegar
Fresh ground pepper
Salt (optional)

Cook Couscous as directed. Meanwhile, chop, toast, and prepare all above ingredients.
While Couscous is still hot, fluff and pour 1/2 into a large serving bowl. Add 1/2 garbanzo beans, 1/2 tomatoes, 1/2 cucumbers, 1/2 pine nuts (optional) and ALL spinach. Mix, so that spinach begins to warm and wilt slightly. Add Feta Cheese to your liking, reserving some for garnish. Add second 1/2 of all other ingredients including couscous. Mix well. Dress with lemon juice, red-wine vinegar, pepper, and salt (if desired).

Serve and garnish with Feta crumbles!


*Remember Feta Cheese is fairly salty, so you may not need additional salt. We are all predisposed to high blood pressure (thanks Mether).

**My preference is to serve warm, but you know me-I'm a real water buffalo. This can be reheated the following day or served cold. Great as a side or meal. High protein for pregs, veggies, and general population.

***Drew and I use this as a "kitchen sink" type salad, adding/substituting whatever is in the pantry or fridge (i.e. kidney beans, red bell pepper).

Quinoa Bowls with Green Pepper and Black Beans

Quinoa Bowls with Green Pepper and Black Beans

(almost as good as Spank's!)

Quinoa is an amazing grain-like protein source that we have been using in our cooking very regularly. The best part about quinoa is that it’s a complete protein, meaning that it has all the essential amino acids, or in layman’s terms it fills you up super nice. Since quinoa is such a good protein source and much lighter than soy products, we have been using it extensively to “beef up” our veggie dishes (forgive the pun…). So believe the hype: quinoa dishes are great for staying healthy and with all that protein quinoa helps reduce your portions, which is a problem all passionate foodies face…
A super awesome quinoa bowl (recipe)
Serves 4
1 cup quinoa
1 large green pepper, chopped
1 small to medium red/yellow pepper, chopped (optional)
Half a carton of cherry tomatoes, halved (about a cup)
One medium sized sweet onion, diced (preferably Walla walla, yum )
1 can of black beans, drained and rinsed
Half an avocado, sliced
Juice of one small lime (1-2 tablespoons)
Salt, pepper, and other spices to taste
Start by cooking the quinoa. If it is commercially available (i.e. packaged) you shouldn’t need to wash it—simply add two cups of water to the cup of quinoa, bring to a boil, then reduce heat to low and simmer for 12-15 minutes.
While the quinoa is cooking, season and fry the sweet onion for a few minutes then add the pepper(s) and fry for another minute or so (you want these to stay crunchy). Also it’s important to add salt somewhere in here, in order to bring out the flavor of the veggies. Once the veggies are nearly done, add the black beans and cook for a minute or so, then add the tomatoes.
Cook until the tomatoes are hot and stir the lime juice into the quinoa, then stir that mixture with the veggies. Serve in bowls, adding generous portions of avocado on top of each.
This dish is great the first time around and stores well for excellent leftovers.

Favorite Fudge Brownies

This is another gem from my good ol' BH & G cookbook. It's so simple, yet it never disappoints. And you make it all in one pan for easy cleanup. These brownies are rich and delicious. Great a la mode or by themselves! Made them last night to satisfy that chocolate craving (it's not a pregnant thing...it's a constant thing).

Ingredients

• 1/2 C butter or margarine
• 2 oz unsweetened chocolate (OR 6 T cocoa powder plus 2 T oil)
• 2 eggs
• 1 C sugar
• 1 tsp vanilla
• 3/4 C all-purpose flour
• 1/2 C chopped nuts

Directions

1. Preheat oven to 350.
2. Grease an 8x8x2 baking pan (or thereabouts); set aside. In a medium saucepan melt butter and chocolate over low heat. Remove from heat. Stir in eggs, sugar, and vanilla. Using a wooden spoon, beat lightly just till combined. Stir in flour and nuts.
3. Spread batter in prepared baking pan. Bake at 350 for 30 minutes.