Lemon and Olive Chicken

This is from: http://www.marthastewart.com/recipe/favorite-lemon-and-olive-chicken?xsc=eml_edf_2009_03_24

It takes just a few minutes more to make a big batch of this Mediterranean-style chicken than it does to prepare a small one. Eat half now; freeze the rest. You can store this chicken frozen for up to six weeks. When you're ready to serve it, thaw, then put in a pan with water to coat the bottom; cover, and simmer until hot.

Serves 8
8 bone-in chicken breast halves
Salt and pepper
3 tablespoons olive oil
2 lemons
2 onions, chopped
4 cloves garlic, minced
1 cup green olives, pitted and halved
2 cups chicken stock or reduced-sodium broth
1 teaspoon dried thyme
1/2 teaspoon crushed red pepper

Directions
Sprinkle the chicken with 1 teaspoon each salt and pepper. In a large skillet, heat 2 tablespoons of the olive oil over medium heat. In two batches, sear the chicken, skin side first, until golden brown, about 3 minutes on each side. Transfer the chicken to a plate.

Cut the lemons in half lengthwise and then into thin slices crosswise. If the skillet is dry, add the remaining 1 tablespoon oil. Add the onions and garlic, and cook over medium heat until soft but not brown, about 3 minutes. Stir in lemon slices, olives, stock, and 2 cups water. Bring to a boil, reduce the heat, and simmer for 10 minutes.

Put the chicken on top of the vegetables, pour in any accumulated juices from the plate, and sprinkle with thyme and crushed red pepper. Cover, and simmer until the chicken is just cooked through, about 15 minutes.

Changes I made: I used 3.5 lbs of boneless chicken, used black olives, and omitted the water. Serve with couscous (provided) and a delicious green vegetable.

Mediterranean quiche -

1 pie crust
3/4 cup crumbles tomato basil feta cheese
6 sun dried tomatoes chopped
3 scallions, trimmed and cut into 1/2 inch pieces
2 cloves garlic, minced
4 eggs
3/4 cup of half and half (can also make with milk- I used half and half, who counts calories ;))
1 tsp. oregano (forgot this)
1/2 tsp. salt
1/4 black pepper
1/4 tsp. nutmeg
1 package (9 oz) frozen artichoke hearts, thawed (I used 9 oz. of canned)

1. Place baking sheet on rack of lower third oven. Heat oven to 425.
2. In large bowl, whisk together half the feta cheese, the sun-dried tomatoes, scallions, garlic, eggs, half-and half, oregano, salt, pepper, and nutmeg. Scatter artichokes hearts and remaining feta over bottom of pie pan, carefully pour in egg mixture. Place on heated baking sheet in oven.
3. Bake at 425 for 30 min. or until knife inserted in center comes out clean and top is slightly golden. (usually takes longer than 30 min. to bake)
4. serve warm or at room temperature.

Rustic Style Chicken for the slow cooker

Rustic Style Chicken for the slow cooker

from about.com southern food

-1 to 1 1/2 pounds of boneless chicken breast, cut in 1-inch strips

-1 tablespoon real bacon bits or crumbled cooked bacon

-1 can (14.5 oz) diced tomatoes, drained

1 can (15 oz) artichoke hearts, quartered, drained, or cooked frozen

-1 can (4 oz) sliced mushrooms, drained

-1 packet dry chicken gravy mix (about 1 ounce)

-1/4 cup red wine, such as cabernet or pinot noir

-2 tablespoons of Dijon mustard

Preparation-

Combine all ingredients in slow cooker; stir to combine. Cover and cook on low 6 to 8 hours. Serve over pasta or rice.

casserole club- I combined all ingredients (raw) and froze. To reheat- defrost in fridge (take a while), re-stir in slow cooker- low 6 to 8 hrs. or high for about 5

serve over rice (provided) or try it over pasta

Carnitas Tacos for the slow cooker

2.5 pounds pork roast
1 onion, sliced
1/2 cup orange juice
1/2 cup water
1 teaspoon salt
1/2 teaspoon pepper

This recipe is really easy. Add all ingredients to crock pot, cook on high for 4-6 hours. Shred pork with a fork. Serve in taco shells (provided), with cheese (provided), and other desired toppings: tomatoes, avocado, etc.

Thai Turkey Rolls with Peanut Sauce

Hi everyone,
My recipe for this month was actually an appetizer recipe that I adjusted. For a family of 4 I quadrupled the recipe and chose to use 1 premade pie crust instead of the crescent rolls. After rolling out the pie crust, I simply cut 8-5x7 inch rectangles, scooped 1/3 c of the meat mixture onto the rectangle and prepared the rolls as directed in the original recipe. The quadrupled recipe made 8 Thai rolls. Again, bake time was 375 for 30-40 min's.

INGREDIENTS

Turkey Rolls
1	can (8 oz) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
1	tablespoon vegetable oil
1/4	lb ground turkey
1/4	cup chopped drained water chestnuts (from 8-oz can)
1/4	cup shredded carrot
2	tablespoons chopped fresh cilantro
1	clove garlic, finely chopped
2	tablespoons apricot preserves
2	teaspoons soy sauce
1/2	teaspoon ground ginger
1/4	teaspoon crushed red pepper flakes
1	egg, beaten
Sauce
1/4	cup creamy peanut butter
2	tablespoons orange marmalade
2	tablespoons water
2	tablespoons soy sauce
1/4	teaspoon ground ginger
1/4	teaspoon crushed red pepper flakes

DIRECTIONS

1.	Heat oven to 375°F. Spray large cookie sheet with cooking spray. Unroll dough on work surface; press into 12x9-inch rectangle. Cut into 12 rectangles.
2.	In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add turkey; cook 4 to 5 minutes, stirring occasionally, until no longer pink. Stir in water chestnuts, carrot, cilantro, garlic, apricot preserves, soy sauce, ginger and red pepper flakes. Spoon about 1 tablespoon turkey mixture onto long side of each dough rectangle to within 1/4 inch of short ends. Starting with long side, roll up. Pinch edges to seal. Place seam side down on cookie sheet. Brush with egg.
3.	Bake 10 to 15 minutes or until deep golden brown. Remove from cookie sheet.
4.	Meanwhile, in 1-quart saucepan, heat sauce ingredients over low heat, stirring until hot. Remove from heat. Serve with turkey rolls.

VEGAN SHEPHERD’S PIE

From Andrea
recipe from my friend Sara

2 1/2 lbs potatoes, peeled and quartered
3 Tbls olive oil
Plain soy milk
salt and ground black pepper (I added ½ tsp salt)
1 large onion, chopped
1 pepper, chopped
2 carrots, coarsely grated
2 garlic cloves
3 more Tbls olive oil
12 oz mushrooms, sliced
14-oz can aduki beans, drained (I found these at Whole Foods. I’m sure other beans would be fine.)
1 can corn, drained
1 1/2 cups vegetable broth
1/8 teas. cayenne pepper
1 heaping teas. cornstarch
dried breadcrumbs, optional

Boil the potatoes until tender. Drain, add 3 Tbls olive oil, salt and pepper to taste, and some soy milk. Mash the potatoes. Add more soy milk as needed. Note: they should be STIFF. (Also, obviously it's fine to use regular milk and not have it be vegan). While potatoes are cooking, gently saute the onion, pepper, carrots, and garlic in the other 3 Tbls. olive oil for about 5 minutes or until soft. Stir in mushrooms and cook for about 2 minutes more, until they start to soften. Add stock, beans, corn, and cayenne pepper and simmer for about 15 minutes. Meanwhile, turn on your broiler. Also, add cornstarch to a little bit of water and mix. During the last 1-2 minutes, add to the pot. Stir and let thicken. Add the bottom layer to a casserole dish. Carefully place mashed potatoes on top. Sprinkle with bread crumbs and put under the broiler for a few minutes until nicely browned.

Sorry, I have never reheated this from being frozen. I would bake it in a 350 oven and turn on the broiler to brown the top at the end (test middle first to make sure it’s hot enough. Everything is already cooked, you just want to reheat it thoroughly.

Chili Relleno Casserole

Serves 4

2 4 oz cans of green chilies, diced or whole
8 oz shredded Mexican cheese

4 eggs
1 cup of milk
1 Tbls. Flour
1 tsp. cumin

Enchilada sauce, optional

Preheat oven to 350’. Layer chilies and cheese in an 8x8 pan starting with cheese. Put flour and cumin in a bowl with a small amount of the milk. Whisk until the lumps disappear. Add eggs and whisk well. Add the remaining milk and mix until smooth. Carefully add the egg milk mixture to the cheese and chili layers.

Bake about 50 minutes. Let stand for a few minutes before slicing. Serve with enchilada sauce.

If frozen, defrost and warm gently in oven or individual portions can me microwaved.