Serves 4

Coarse salt and ground pepper
3 boneless, skinless chicken breast halves (6 to 8 ounces each)
2 tablespoons vegetable oil, such as safflower
2 garlic cloves, minced
1/4 cup all-purpose flour
1 teaspoon ground cumin
1 to 2 tablespoons minced canned chipotles in adobo
1 can (14 1/2 ounces) reduced-sodium chicken broth
8 corn tortillas (6-inch)
1/2 cup grated Monterey Jack cheese (2 ounces)
Directions

In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.
While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.
Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.


Read more at Marthastewart.com: Lighter Chicken Enchiladas Recipe - MarthaStewart.com

Thai Chicken and Noodle Salad

This one-bowl Asian meal is spicy, salty, sour, and sweet -- all at once. The secret's in the sauce, made from fragrant kitchen standbys. The salad has terrific texture, with crisp carrots and cucumber, tender noodles, and (if you like) crunchy peanuts.

Prep: 20 minutes
Total: 50 minutes

Ingredients

Serves 4
1 1/4 pounds boneless, skinless chicken breasts, thinly sliced crosswise
Spicy Asian Dressing
Coarse salt
3 1/2 ounces Chinese rice noodles, broken in half if long
1 tablespoon vegetable oil, such as safflower
2 carrots, sliced into ribbons with a vegetable peeler
1 English cucumber, halved lengthwise and thinly sliced crosswise
1/4 cup fresh basil, torn
Bean sprouts, chopped peanuts, fresh mint leaves, red-pepper flakes, and sliced scallion greens, for garnish (optional)
Directions

Place chicken and half of dressing in a resealable plastic bag (reserve remaining dressing). Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
In a large pot of boiling salted water, cook noodles until tender. Drain, and rinse under cold water to stop the cooking. Transfer to a platter.
In a large skillet, heat oil over medium-high. Working in batches, cook chicken (do not crowd skillet) until cooked through, 1 to 2 minutes; transfer to platter on top of noodles.
Top with carrots, cucumber, and basil. Drizzle with reserved dressing, and sprinkle with garnishes, if desired.

Lighter General Tsos

Save some calories and a little cash with this DIY makeover of a popular Chinese takeout meal. Skinless chicken breasts, a light batter, and just a bit of oil for pan-frying yield the right texture with less fat.

Prep: 45 minutes
Total: 45 minutes

Ingredients

Serves 4

• 1 1/4 cups long-grain brown rice
• 1/4 cup cornstarch
• 1 pound snow peas, trimmed and halved crosswise
• 4 garlic cloves, sliced
• 2 teaspoons fresh ginger, grated and peeled
• 3 tablespoons light-brown sugar
• 2 tablespoons soy sauce
• 1/2 teaspoon red-pepper flakes
• 2 large egg whites
• Coarse salt and ground pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons vegetable oil, such as safflower

Directions

1. Cook rice according to package instructions. Meanwhile, in a large bowl, stir together 1 tablespoon cornstarch and 1/2 cup cold water until smooth. Add snow peas, garlic, ginger, sugar, soy sauce, and red-pepper flakes; toss to combine, and set aside.
2. In another bowl, whisk together egg whites, remaining 3 tablespoons cornstarch, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add chicken, and toss to coat.
3. In a large nonstick skillet, heat 1 tablespoon oil over medium-high. Lift half the chicken from egg-white mixture (shaking off excess), and add to skillet. Cook, turning occasionally, until golden, 6 to 8 minutes. Transfer to a plate; repeat with remaining oil and chicken, and set aside (reserve skillet).
4. Add snow-pea mixture to skillet. Cover; cook until snow peas are tender and sauce has thickened, 3 to 5 minutes. Return chicken to skillet (with any juices); toss to coat. Serve with rice.

foil dinners

Tin foil dinners are easy to make and clean up, not to mention delicious. Try one for your next camping adventure or throw one in the oven for an easy meal.

Ingredients

cubed potato

cubed or sliced veggies of choice (onion, carrot, peppers, etc.)

ground beef or turkey; or, other sliced or ground meat (pork, steak, chicken, etc.)

salt and pepper

dry onion soup mix (optional)

Equipment

heavy-duty aluminum foil

Directions

Roll out two foot long sheets of foil. Arrange potato, meat and veggies; season with salt and pepper and/or onion soup mix. Top with another two layers of foil. Wrap it all up and throw it in the fire coals (or the oven at 350) for 30-45 minutes.

Enjoy!

Granola

I'd never really thought about making my own granola, Lonnie suggested I give it a try. but Max loves to eat only the Bunches from Honey Bunches of Oats and I decided I could make something to replace it.

I used what I had in my cupboard...

all aprox
4 cups oats
1 cup inseed
1/2 cup peanuts
Mix together

On stove top:
1/4 cup butter
1/4 cup olive oil
1/2 honey
1/2 brown sugar
3T backstrap molasses
Cook until boiling for 2-3 mins

Slowly stir liquid mix into dry, mixing to cover. Pour into pan and put in over set to 350 degree F for 20-30 mins. Stir every 10 mins until completely covered. Remove from oven. Stir every 5-10 min until cooled. This last step is very imprortant or the mixture will turn into a brick. Store in an airtight container.

Coconut Pound Cake

Ingredients

• 2 cups white sugar
• 1 cup butter
• 5 eggs
• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 cup milk (I used coconut cream instead and omitted the extract. The cake turned out amazing)
  
• 3 1/2 ounces flaked coconut
• 1 teaspoon coconut extract
• 1 cup white sugar
• 1/4 cup water (Cut this water in half and instead use coconut cream, omitting the extract)
  
• 1 teaspoon coconut extract
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan, or two bread pans.
2. In a large bowl, cream together 2 cups sugar and the butter. Fold in the eggs one at a time, fully incorporating each one before adding another.
3. In separate bowl, mix the flour, baking powder, milk, flaked coconut, and 1 teaspoon coconut extract. Beat into the creamed mixture. Pour the batter into the prepared pan.
4. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean. Cool on a wire rack for just a few minutes, then place on cake platter.
5. To make the glaze, mix together in a small saucepan 1 cup sugar, water, 1 teaspoon

pancakes

Ingredients

• 3 cups all-purpose flour
• 2 tablespoons and 1 teaspoon baking powder
• 2 teaspoons salt
• 2 tablespoons white sugar
• 2-1/2 cups milk
• 2 egg
• 1/4 cup and 2 tablespoons butter, melted

Lemon drizzle cake

Lemon Drizzle Cake

Muffins: 400F 15 mins
Brad pan 350F 1 hour, cover after 40 min if cake gets too dark.

4oz/110 g soft butter
6oz/170g self raising flour
60z/170g Caster Sugar
4Tb Milk
Grated rind of large lemon
2 eggs

syrup:
3Tb icing sugar
Juice of a lemon

Beat all ing together ¨ntil smooth, scrape into prepared pan or muffin tins.

Mix syrup while cooking. While cake it still warm prick it all over with fork. Pour syrup onto cake. Leave to cool before serving.

banana banana bread

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Artisan Bread in Five Minutes

3 cups lukewarm water
1 1/2 Tbsp. yeast
1 1/2 Tbsp. kosher salt
6 1/2 cups unbleached, all-purpose flour
cornmeal

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be soft. Loosely cover. Let dough rise at room temperature 2 hours (or up to 5 hours).

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece. Turn dough in hands to lightly stretch surface, creating a rounded top and lumpy bottom. Put rounded dough on cookie sheet generously sprinkled with cornmeal; let rest and rise 40 minutes. Repeat with remaining dough or refrigerate it.

3. Place an oven proof dish with about 1+ cup water on the bottom rack in your oven. (This will ensure a crispy crust.) Preheat oven to 450 degrees.

4. After the dough has risen, dust top of dough with a little flour, slash top with serrated knife three times. Bake until well browned, about 30 minutes.

Tip: To keep the "crusty-like" crust on the bread, don't wrap it or put it in a tightly sealed container after baking.

Yield: about 4 loaves

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup butter
• 3/4 cup brown sugar
• 2 eggs, beaten
• 2 1/3 cups mashed overripe bananas

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
2. In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
3. Bake in preheated oven for 60 to 65 minutes, until a toothpick inserted into center of the loaf comes out clean. Let bread cool in pan for 10 minutes, then turn out onto a wire rack.

Baked Salmon

• 2 teaspoons olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 teaspoons grated fresh ginger
• 1 pound salmon fillets

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a small bowl, blend olive oil, honey, Dijon mustard and ginger
3. Brush salmon fillets evenly with the olive oil mixture. Place in a medium baking dish. Bake 15 to 20 minutes in the preheated oven, until the fish flakes easily with a fork.

Basic Crusty Bread

Ingredients

½ tbsp. dry active yeast
2 cups very warm water
3 cups whole wheat flour
2 tsp. salt
3 cups flour

Directions

In a large bowl or bowl of a heavy-duter mixer dissolve the yeast in the water for about 5 minutes.
Stir in the first 3 c. of flour and the salt.
Beat well, cover with plastic wrap and let this rise 2 hours in a warm spot OR overnight in the refrigerator.
Stir in the last 3 c. flour a little at a time, adding only as much as necessary to make a kneadable dough.
Knead the dough 10-15 minutes. Add a little more flour as needed, but be careful not to make the dough too dry-- it should be moist but not sticky, and very pliable.
Place the dough in a large lightly-oiled bowl, cover well and let rise at room temperature until doubled.
Punch the dough down and divide it in half.
Shape the dough into 2 long loaves.
Place on a non-stick or lightly-oiled cookie sheet sprinkled with cornmeal.
Sprinkle the tops with flour, cover and let rise at room temperature until doubled.
Meanwhile, preheat the oven to 450 degrees F.
Place a shallow pan of hot water in the bottom of the oven.
Slash the loaves in several places.
Spray with water from a plant mister. Bake 5 minutes. Spray again. Bake 5 more minutes. Spray again. Bake 5 more minutes. Remove the pan of water at this point.
Bake 15-20 minutes more.
Remove bread from pans and cool on racks.
Makes 2 loaves, 16 slices each.

Cranberry Sauce

By: Toni

"The tart flavor of cranberries makes a nice complement to any Holiday feast. This is a classic!"

where they are.

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Ingredients

• 1 cup white sugar
• 1 cup orange juice
• 1 (12 ounce) package fresh cranberries

Directions

1. In a medium saucepan over medium heat, dissolve the sugar in the orange juice. Stir in the cranberries, and cook until they start to pop (about 10 minutes). Remove from heat, and transfer to a bowl. Cranberry sauce will thicken as it cools.

Fuzzy Lime Jello

Ready in: 2-5 hrs
Difficulty: 2 (1=easiest :: hardest=5)

Serves/Makes: 16

Ingredients:
1 package (6 oz. size) lime gelatin
1 cup boiling water
1 package (8 oz. size) cream cheese, softened
1/2 teaspoon vanilla
1 can (15 oz. size) mandarin oranges, drained
1 can (8 oz. size) crushed pineapple, drained
1 cup lemon lime soda
1/2 cup chopped pecans
1 carton (8 oz. size) frozen whipped topping

Turn this recipe into a puzzle! [click]

Directions:

Dissolve gelatin in hot water.

In a mixing bowl, beat cream cheese until fluffy. Stir in gelatin mixture and beat until smooth. Stir in vanilla, oranges, pineapple, soda and pecans. Chill until mixture mounds slightly when dropped from a spoon.

Fold in 3/4 of the whipped topping. Pour into a 9 x 13 inch pan and refrigerate 3 to 4 hours.

To serve, cut into squares and top with remaining whipped topping.

This recipe from CDKitchen for Fizzy Lime Salad serves/makes 16