Butterscotch Pull-Apart Rolls

This recipe is from Grams, so even if that reason alone, they would be great. I altered the recipe slightly so the butterscotch topping was more of a sauce instead of crumbly. They are good at any time, but are great for a quick breakfast.

Ingredients:

Rhodes frozen dinner rolls-thawed

2 "cups" store-bought butterscotch pudding

1/2 c. brown sugar

4 tbsp butter or margarine

1 tsp ground cinnamon

Directions:

Thaw rools either on counter or in oven set @ 200*. Line rolls in greased bread pan, fitting well as many as you can. In small saucepan, mix together and heat pudding, brown sugar, butter, and cinnamon. Pour over rolls, making sure some sauce gets between rolls and to bottom of pan. Cover and let rise in a warm pace, about an hour, until doubled in size. Bake in over at 350* for 35-40 minutes. Turn out of pan upside down immediately. Best served warm.

Chicken Tortilla Soup

This is Michelle Bucher's recipe. So easy and using the crockpot, which I love!

Ingredients:

2 medium chicken breasts

1 can italian stewed tomatoes, w/juices

1 can black beans, w/juices

1 (4oz) can green chiles

1/2 c. salsa

1/4 c. tomato sauce

chili powder to taste

Directions:

Place all ingredients in crockpot; cook on high 3 hrs. Shred chicken and replace in crockpot for 10 minutes. Serve with shredded cheese, sour cream, and tortilla chips.

Strawberry Soup

If you like cold soups, this is good. It kinda tastes like a smoothy, so kids like it too. I'm all about fruit soups in the summer time; something cold and different...and delicious!

Ingredients:
2 pints strawberries
2 c. plain yogurt
1/2 c. orange juice
1/2 c. sugar
1/2 c. water
1/8 tsp. cardamom

Directions:
In blender combine all ingredients; puree until smooth. Chill and serve.

Grilled Chicken Penne al Fresco

A great, quick, and easy recipe from Pampered Chef using the deep covered baker.

Ingredients:

4 garlic cloves, peeled

2 c. grape or cherry tomatoes

3 c. uncooked mezze penne pasta

3 c. chicken broth

3/4 c dry white wine (such as Chardonnay)

1/2 tsp each salt and coursely ground black pepper

1 1/4 c. lightly packed fresh basil leaves, divided

1 oz. parmesan cheese, grated (about 1/4 cup packed)

2 cups diced grilled chicken breasts

Directions:

Spray baker with olive oil. Slice garlic into backer. Add tomatoes. Cover; microwave on high 4-5 minutes or until tomatoes begin to burst, stirring after 2 min. Crush tomatoes using Mix-n-Chop (or whatever you have). Add pasta, broth, wine, salt and pepper. Return baker to microwave; cover and cook on high 16-18 min or until pasta is tender; stirring after 10 min. Meanwhile, coursely chop basil. Reserve 2 tbsp for garnish. Grate cheese (or use pre-grated).

Carefully remove baker from microwave and remove lid. Add remaining basil, cheese, and chicken to baker; mix well. Garnish with 2 tbsp basil, additional parm. cheese, and pepper, if desired. Makes 8 servings.

Caramelized Brussels Sprouts with Pistachios

I ordered a basket of fruits and veges through Bountiful Baskets for the first time a couple weekends ago and in it was a bag of brussels sprouts, so I got on the internet and found what looked to be a yummy recipe...and it was! Chad and Troy even liked them too. I did make a few changes though. I cut all my brussels sprouts in half, which helped them steam better and took all the bitterness out. I also caramelized the onions in butter first, then added the vinegar. I was pleasantly surprised with how they turned out.

Ingredients:

2 pounds brussels sprouts (I don't know what my bag weighed but I used the whole bag)

1/2 c. unsalted butter

3 small onions, cut into strips

1/4 c. red wine vinegar

2 tbsp white sugar

salt and pepper to taste

1/2 c. coursely chopped pistachios

Directions:

Place brussels sprouts in a steamer basket over boiling water. Cover saucepan and steam 8-10 minutes or until tender yet crisp. Melt butter in deep skillet, ad onions and 3 tbsp vinegar; cook until onions brown. Add brussels sprouts, sugar and remaining vinegar. Saute over medium heat until lightly caramelized. Season to taste with salt and pepper, garnish with pistachios.

Chocolate Zuchinni Muffins

I found this recipe on the "For the Love of Cooking" blog and thought they looked awesome! Well, I was correct, they are so delicious and such a great way to use those excess zuchinni from the garden! A little bit on the "healthier" side with half whole wheat flour and zuchinni. Try them, you'll love them:-)

1 cup whole wheat flour
1 cup flour
3/4 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp baking powder
1/4 cup cocoa powder
1/2 tsp cinnamon
1/4 tsp nutmet
3/4 cup milk
3/4 cup canola oil
2 eggs
1 1/2 tsp vanilla
1 1/2 cup zuchinni, shredded
1 cup semi sweet chocolate chips

- Preheat overn to 350 degrees. Coat muffing tray with cooking spray (or use muffin cups).
- Combine flours, sugar, baking soda, salt, baking posder, cocoa, cinnamon and nutmeg in large bowl and mix thoroughly.
- In another bowl, whisk together milk, oil, eggs, and vanilla. Add shredded zuchinni and stir. Slowly add dry ingredients to the wet ingredients until just combined then add chocolate chips. Spoon batter into prepared muffin tray, filling each cup to the top.
- Bake in overn for 17-20 minutes or until tester inserted in center comes out clean. Let muffing cool before serving. Enjoy!

(Picture to come when I find my memory stick adapter:-))

Dirt Cookies

Ok, I've had this recipe for a couple years, but have never used it. I've been thinking about it lately and how badly I wanted to try these cookies. They have oreos in them...need I explain further? Another recipe I got off allrecipes.com, and its an absolute hit among Chad and myself. I must warn, though...if you've have made giving up sweets a goal for yourself at this time, wait to make them, as they are literally addicting! :-)

Ingredients:

2 1/4 c. flour

1 tsp soda

1 tsp salt

1 c. sugar

1/2 c. packed brown sugar

1 c. butter

2 eggs

1 tsp vanilla

1 1/2 c. crushed oreo cookies

Directions:

Sift together flour, soda and salt. Set aside. In a medium bowl, cream sugar, brown sugar, and butter together till smoth. Stir in egg and vanilla. Add dry ingredients and mix until just combined. Put oreo cookies in ziplock bag and crush using a rolling pin until pieces are no larger than peas. Mix crumbs into dough. Cover and chill 30 minutes. Preheat oven to 375* F. Grease cookie sheet. Drop dough by rounded spoonfuls onto sheet. Bake 10-11 min. Cool and wire rack. Makes 3-4 dozen.

Broiled Salmon with Creamy Lemon Sauce

Ok, so the picture makes it look kinda gross, but this is really delicious. The sauce is so easy to make and pretty much takes 20 minutes to make the whole thing. Another great recipe out of the Southbeach Cookbook. I do use freshly squeezed lemon juice and use the Coscto salmon fillets which work very nicely. Enjoy!

Ingredients:

1 tbsp EVOO

1 clove garlic, minced

1/4 c. lemon juice (best freshly squeezed)

2 tbsp capers

1 tsp lemon-pepper seasoning

1/2 c. fat-free sour cream

1 1/2 pounds salmon fillet

Directions:

Preheat oven to 350*F. Coat baking sheet with cooking spray. Heat oil in a small saucepan over medium heat. Add the garlic and cook for 1 minute. Reduce heat to low. Stir in lemon juice, capers, and lemon-pepper seasoning and cook for 5 min. Add sour cream and cook for 5 min, or until heated through. Meanwhile, place the salmon on the prepared baking sheet. Bake for 20 min or until the fish is just opaque. Serve with the sauce.

Caribbean Baked Chicken with Mango

Got this recipe from Southbeach Cookbook. It was very good. A bit spicy with the jerk seasoning, just so you all know, but very tasty. Troy didn't even mind the spice.

Ingredients:

1/2 onion, halved

2 cloves minced garlic

1 slice (1/4" thick") peeled fresh ginger

1 tbsp extra virgin olive oil

1 tbsp white wine vinegar

1 tsp jerk seasoning

1 tsp ground allspice

1/4 tsp salt

4 boneless, skinless chicken breasts

1/2 mango, peeled and finely chopped

1 tbsp chopped fresh cilantro

Directions:

Preheat oven to 450* F. Coat a 13x9 baking pan with cooking spray. In food processor, combine onion, jerk seasoning, allspice, and salt. Process until very finely chopped, stopping the machine a few times to scrape down sides of container. Spread mixture on both sides of the chicken breasts. Place chicken in baking pan. Bake for 30 min, or until thermometer inserted into thickets part registers 170*F and juices run clear. Place chicken on plates and scatter mango on top. Sprinkle with cilantro.

Chicken Broccoli Braid

This is a favorite of ours and a classic stoneware recipe from The Pampered Chef. Another perk, so easy to make, and Troy even likes it! :-)




Ingredients:
2 cups chopped cooked chicken (I use canned chicken)
1 cup chopped broccoli
1/2 cup red bell pepper, chopped
1 clove garlic, pressed (I use equiv. of minced garlic)
1 cup sharp shredded cheese
1/2 cup mayo
1 tsp dried dill weed
1/4 tsp salt
2 (8 oz) pkg refridgerated cresent rolls (keep in fridge till ready to use)
2 tbsp slivered almonds, optional
1 egg white, lightly beaten, also optional

Directions:
Preheat oven to 375*. Mix together all ingredients well. Unroll 1 pkg dough; don't separate. Arrange longest sides of dough across width of rectagle stone. Repeat with remaining pkg of dough. Roll dough to seal perforations. (I just use my fingers to seal it). Spread filling evenly in the middle of dough. Lift strips of dough across mixture to meet in center, twisting each strip on turn. On the ends, do so to enclose mixture and close ends off. Brush egg white over dough. Sprinkle with almonds. Bake 25-28 minutes.

Chocolate Chip Cookies

I know everyone loves good old fashioned chocolate chip cookies and these are SOOOO good! Another recipe I found off AllRecipes.com when I didn't buy the Nestle's chocolate chips with the recipe printed on the back of the bag. Paired with a nice glass of ice cold milk... it's hard to beat!Ingredients:

2/3 c butter flavored shortening

2/3 c butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

1 Tbsp vanilla (yes, tablespoon)

3 1/2 c all-purpose flour

1 tsp baking soda

1 tsp salt

1 cup chopped pecans (optional)

2 cups semisweet chocolate chips

Preheat oven to 375 degrees.

Mix thoroughly the shortening, butter, sugars, eggs, and vanilla.

Stir in remaining ingredients.

Place on cookie sheet by rounded tablespoon scoops. Bake 10-12 minutes, or until centers are set and very light brown. Cool 2-3 minutes before removing from baking sheet. Enjoy!

Broiled Tilapia with Thai Coconut-Curry Sauce

I had gotten a bag of frozen tilapia fillets one day at the store because they are fairly cheap and I wanted to add more fish into our diets, but I had no idea how to make them tasty. I googled tilapia and found this awsome recipe on MyRecipes.com. It's really easy, especially if you do all the food prep first and just have it waiting to be dumped in the pan. Lots of flavor and a nice meal that's out of the ordinary.

Ingredients:

- 1 tsp dark sesame oil, divided

- 2 tsp minced peeled fresh ginger

- 2 garlic cloves, minced

- 1 cup finely chopped red bell pepper

- 1 cup chopped green onions

- 1 tsp curry powder

- 2 tsp red curry paste

- 1/2 tsp ground cumin

- 4 tsp low-sodium soy sauce

- 1 Tbsp brown sugar

- 1/2 tsp salt, divided

- 1 (14 oz) can light coconut milk

- 2 Tbsp chopped cilantro

- 4 (6 oz) tilapia fillets

- cooking spray

- 3 cups hot cooked basmati rice

- 4 lime wedges

Preparation:

Preheat broiler.

Heat 1/2 tsp oil in large nonstick skillet over med. heat. Add ginger and garlic; cook 1 minute. Add pepper and onions; cook 1 minute. Stir in curry powder, curry paste, and cumin; cook 1 minute. Add soy sauce, sugar, 1/4 tsp salt, and coconut milk; bring to a simmer (do not boil). Remove from heat; stir in cilantro.

Brush fish with 1/2 tsp oil; sprinkle with 1/4 tsp salt. Place fish on a baking sheet coated with cooking spray. Broil 7 minutes or until fish flakes easily when tested with a fork. Serve fish with sauce, rice, and lime wedges.

Cowboy Caviar

This recipe is straight from Dad. I loved it at Christmas but hadn't made it myself until a few weeks ago. Jason and I seriously ate the entire bowl in one sitting, and I have made it about once a week ever since. We took it to our church retreat this past weekend, and it was gone within about 30 minutes. I imagine this would be good on top of a chicken salad (the dressing is amazing), but I never have enough left over to try.

Ingredients:
1 can corn, drained (I use about a cup of frozen corn)
1 can black-eyed peas, drained and rinsed (in a pinch, pinto beans or even black beans work)
1/2 cup chopped tomatoes (in a pinch, a can of diced tomatoes, drained, works)
2/3 cup green onions
2/3 cup chopped cilantro
2 avocados, chopped (add right before serving)

Dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
5 cloves garlic, minced
1 t cumin
1/2 t salt
1/8 t pepper
1 lime, zested and juiced

Whisk together dressing ingredients. Mix all remaining ingredients in a large bowl, then stir in dressing. Chill and serve with tortilla chips!

Pulled Pork BBQ Sandwiches

Don't have a picture, but I love this recipe (and it sounds like everyone else does too), so I thought it necessary to include in our cookbook.

INGREDIENTS:
1 (14oz) can beef broth
3 lbs boneless pork ribs
1 (18oz) bottle bbq sauce
sandwich buns

DIRECTIONS:
1. Pour can of beef broth into slow cooker and add boneless pork ribs. Cook on high heat for 4 hrs, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350* F. Transfer shredded pork to an oven-safe dish and stir in bbq sauce.
3. Bake in oven for 30 minutes or until heated through.
4. Serve on sandwich buns.
ENJOY!!!

Slow-Cooker Pepper Steak

So I got this recipe from allrecipes.com which is one of my favorite recipe websites. I've made it twice and love it. I usually make it for lunch when Chad works that evening, so I usually have it on high for 4 hrs. My recommendations, though, are to let it cook for the full 8 hrs and have it for dinner. The longer it cooks, the more tender the meat (and the more yummy).

INGREDIENTS:

2 lbs beef sirloin, cut into 2 in strips

garlic powder to taste

3 tbsp vegetable oil

1 cube beef bouillon

1/4 c. hot water

1tbsp cornstarch

1/2 c. chopped onion

2 large green bell peppers, roughtly chopped

1 (14.5 oz) can stewed tomatoes, with liquid

3 tbsp soy sauce

1tsp sugar

1 tsp salt

DIRECTIONS:

1. Sprinkle strips of sirloin with garlic powder to taste. In a large skillet over medium heat, heat the vegetable oil and brown the seasoned beef strips. Transfer to a slow cooker.

2. Mix bouillon cube with hot water until dissolved, then mix in cornstarch until dissolved. Pour into the slow cooker with meat. Stir in onion, green peppers, stewed tomatoes, soy sauce, sugar, and salt.

3. Cover and cook on high for 3-4 hrs, or on low for 6-8 hrs.

Blackberry Cobbler

My friend Missy P. sent this recipe around after we went blackberry picking a few years ago, so I figured after you all stock up on blackberries at the Farm this summer you will need to try it. Amazing. I've adapted it slightly based on Missy's suggestions--the crust is amazing, so you will want as much of it as you can get.

1 1/2 cups all purpose flour

1 3/4 cups white sugar, divided
1 1/2 teaspoon baking powder
3/4 teaspoon salt
9 tablespoons cold butter
1/4 cup plus 2 T boiling water
4 cups blackberries
2 tablespoons cornstarch
1/4 cup cold water
1 tablespoon lemon juice

* Preheat oven to 400 degrees. Line a baking sheet with aluminum foil.

* In a saucepan, dissolve cornstarch in cold water. Mix in remaining 1 cup sugar (I only used 3/4 cup and it was still pretty sweet), lemon juice, and blackberries. Bring to a boil, stirring frequently. Pour berries in a 9X9 (or similar) baking dish.

* Meanwhile, in a large bowl, mix the flour, 1/2 cup sugar, baking powder, and salt. Cut in butter until the mixture resembles coarse crumbs. Stir in 1/4 cup boiling water just until mixture is evenly moist.Drop dough into the blackberries by spoonfuls. Place dish on foil lined baking sheet.

* Bake 25 minutes in the preheated oven until dough is golden brown.

Indian Spiced Chickpea and Fire Roasted Tomato Soup

So, it's clearly soup season around here! This soup is simple, warm, delicious, and healthy, and (because this is the true test of a great soup) even better the next day. This is straight from Rachael Ray. She says it serves 4 as a first course, but I think that making the whole recipe is easily 4 full meals, if not a bit more. Of course, these days we like to eat it over rice, which makes it go a bit further...

Ingredients:
1/4 c extra-virgin olive oil
2 cloves garlic, chopped
2 cans chickpeas, drained
1 small onion, coarsely chopped
2 t ground cumin
1/2 t ground cardamom
1/2 t turmeric
salt and pepper
2 c chicken of vegetable stock
1 (28-oz) can fire roasted tomatoes*
1 cup plain yogurt
Warm pita, any flavor or variety, toasted

*note about the tomatoes: on the show, Rachael used crushed fire roasted tomatoes, but at my store they only sell diced fire roasted tomatoes (which are actually a new addition to the tomato aisle, thank goodness). I just popped them in the food processor for a couple seconds once I was done with the chickpeas and it comes out splendidly.

1. Heat a medium pot with the extra-virgin olive oil over medium heat. Add garlic and cook 2 to 3 minutes.

2. Grind the chickpeas and onion in food processor. Add to pot and cook 5 minutes to sweeten onion.

3. Season the chickpeas with cumin, cardamom, turmeric, salt and pepper. Stir in stock, then tomatoes.

4. Simmer soup 5-10 minutes to combine flavors. Serve with a dollop of yogurt and warm pita for dipping.

Caramelized Butternut Squash with Kerchief Pasta

Mmm, mmm, mmm. I planted sage specifically for this recipe, and I have seriously made it as often as Jason will let me this winter! This is from last fall's Williams Sonoma catalog. Also I don't believe in making my own pasta, so I just use good quality bowtie pasta. And, seriously, make the whole box, because it is even better leftover.

Ingredients:
9 Tbs. unsalted butter
1 kabocha or butternut squash, 2 1/2 to 3 lb., peeled, seeded and cut into 1-inch dice
2 Tbs. sugar
1/2 cup chicken or vegetable broth
Salt and freshly ground pepper, to taste
3 Tbs. finely diced shallots
1/8 tsp. freshly grated nutmeg
1 Tbs. minced fresh sage
1 tsp. fresh lemon juice
2 Tbs. minced fresh flat-leaf parsley
1 lb. fresh pasta sheets, cut into 2-inch squares (see related recipe at left)
1 oz. Parmigiano-Reggiano cheese, grated

Directions:
In a braiser over medium-high heat, melt 3 Tbs. of the butter. Add the squash in a single layer and cook, without stirring, until browned underneath, about 6 minutes. Stir the squash and cook until browned on all sides, about 4 minutes more. Add the sugar, broth, salt and pepper, cover and cook until the squash is tender, 2 to 3 minutes. Uncover and continue cooking, stirring occasionally, until the liquid evaporates and the squash is dark brown and glazed, 2 to 3 minutes more. Transfer the squash mixture to a bowl.

In the same pan over medium-high heat, melt the remaining 6 Tbs. butter until light brown spots appear, about 2 minutes. Add the shallots, nutmeg and sage and cook, stirring constantly, until the shallots begin to soften, about 1 minute. Remove the pan from the heat and stir in the lemon juice and parsley. Season with salt and pepper, then stir in the squash.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until al dente, about 3 minutes. Drain, reserving 1/2 cup of the cooking water. Add the pasta and the reserved cooking water to the squash mixture and toss to combine. Transfer the pasta to a warmed large, shallow bowl and sprinkle with some of the cheese. Serve immediately and pass the remaining cheese alongside. Serves 4 to 6.

Split Pea Soup

This is my new favorite thing to make, especially since the weather is so frightful right now! If the idea of split pea soup makes you nervous, you probably haven't tasted it yet. I am a bonefide garden pea hater, and I love pea soup. So tasty and filling and bacony. Give it a try!

I got this recipe from the Williams-Sonoma "Soup" cookbook. It serves 4, so be prepared to double it if you want lots of leftovers--the first time we had it, we only ended up with a half-serving for lunch the next day.

1 T olive oil
1 yellow onion, finely diced
1 celery stalk, thinly sliced
2 small carrots, peeled and thinly sliced
1 c dried green or yellow split peas, picked over, rinsed, and drained
4 cups chicken or vegetable stock
6 sliced bacon
2 T finely chopped fresh flat-leaf parsley
1/2 t finely chopped fresh marjoram or 1/4 t dried marjoram
1/2 t finely chopped fresh thyme or 1/4 t dried thyme
salt and freshly ground pepper

1. In a large saucepan over medium heat, warm the oil. Add the onion and saute until softened, 3-5 minutes. Add the celery and carrots and saute until just slightly softened, 3 minutes.

2. Add the split peas, stock, 2 slices of bacon, parsley, marjoram, and thyme. Reduce the heat to medium-low and bring to a simmer. Cover partially and cook until peas are tender, 50-60 minutes. Discard the bacon.

3. Meanwhile, in a frying pan over medium heat, fry the remaining 4 slices bacon until crisp, about 10 minutes. Transfer to paper towels to draim. When cool, crumble and set aside.

4. Coarsely puree 2 cups of the soup in a food processor and return to the saucepan. Season with salt and pepper to taste, return the soup to medium heat, and simmer for 5 minutes longer. Taste and adjust the seasoning.

5. Ladle the soup into warmed bowls and garnish with the crumbled bacon. Serve immediately.

Manicotti with Cheese and Spinach

I got this recipe from Kara West when I babysat her kids in college. It's very simple and really good! It's one of the first recipes I made for Adam too and he has always liked it. It's a meatless dish but I've added italian sausage to the cheese mixture or used a meat sauce on occasion... you know how guys like meat!

14 pieces of uncooked Manicotti or a box of jumbo shells

1 15oz container part-skim ricotta cheese

2 c. shredded mozarella

1/4 c. grated parmesan cheese

1 pkg. frozen spinach, thawed

1/2 tsp. salt

1/4 tsp. pepper

3 c. spaghetti sauce (any flavor but I like garlic parmesan)

-Cook pasta in boiling water for 6-8 minutes, drain well and cool on wax paper.

-Preheat oven to 350 degrees.

-In large bowl, stir together cheeses, spinach, salt, and pepper.

-Spoon mixture into cooled pasta tubes or shells.

-Spready thin layer of sauce on bottom of 13x9x2 baking dish and arrange pasta in single layer over sauce. Pour remaining sauce over pasta and cover pan with foil.

-Bake for 40 min; remove foil and bake for 15 more min. or until hot and bubbly.

Blackberry Olive Oil Pancakes

So, my camera has been in the kitchen all week, thus all the posts! These pancakes are my new favorite breakfast food. They taste almost like having blackberry pie for breakfast, they are that good. We had them this morning with blackberries some friends in July. Even though there was snow on the ground, it tasted like summer. Jason’s suggestion would be to use buttermilk, since the tang really does make a difference. Of course, we don’t generally keep buttermilk on hand, so I’ve made these with regular milk more often.

I got this recipe from a great food blog, www.ohsweetbasil.com.

Blackberry Olive Oil Pancakes

Adapted from José Andrés on Delish

1 ¾ c flour (tasty with whole wheat flour)

2 T sugar

2 t baking powder

½ t baking soda

¼ t salt

1 ½ c buttermilk (regular milk will do in a pinch)

¼ c extra-virgin olive oil, plus extra for cooking

1 egg

½ c fresh blackberries

Mix the flour, sugar, baking powder, baking soda, and salt together in a mixing bowl.

Whisk in the egg, buttermilk, and olive oil until you have a smooth batter, then stir. Be sure to not over stir–it’ll make the pancakes tough and flat rather than being light and fluffy.

Carefully fold blackberries in to the batter.

Heat 2 tablespoons of olive oil in a medium sauté pan over medium-low heat. Ladle 1/4 cup of the pancake mixture into the pan and cook until golden brown. Flip the pancake with spatula and cook until golden brown on the second side. Repeat with the remaining batter, adding more olive oil to the pan as needed.

http://ohsweetbasil.blogspot.com/2009/09/blackberry-olive-pancakes.html

Balsamic Glazed Salmon

I stumbled across this recipe in the South Beach Diet Quick and Easy Cookbook while searching for a salmon recipe with sauce so that Jason could stomach eating fish once a week. It is tasty, and the sauce is sweet, and good. I don't usually love balsamic vinegar, and whoa nelly, the fumes while reducing it are enough to send you over the roof (keep a safe distance when sniffing). But by the time you sit down to eat it, it is just all goodness. And really good with rice to soak up the extra sauce.

Prep Time: 5 minutes
Cook Time: 12 minutes

4 (6 oz) salmon fillets
1 cup balsamic vinegar
2 t extra-virgin olive oil
1 t fresh lemon juice
salt and freshly ground black pepper

Heat oven to 450 F.

Season salmon with salt and pepper; place in an ovenproof baking dish and bake until opaque throughout, 10-12 minutes.

While fish is cooking, place vinegar in a small saucepan. Cook over medium-high heat, stirring frequently, until reduced to 1/3 cup, 8 to 10 minutes. Remove from heat, whisk in oil and lemon juic, and season with salt and pepper. Place salmon on serving plates and drizzle with glaze.

Makes 4 servings

Pan Roasted Chicken

This recipe is unbelievably easy and always turns out fantastic! It looks and tastes nice and fancy, but it's a piece of cake and about 20 minutes from start to finish. You just need a pan that you can move from cooktop to oven.

I got this out of the Martha Stewart's Cooking School book.

1 pint grape tomatoes
16 large black olives, such as kalamata, pitted and halved
3 T capers (nonpareil), drained and rinsed
3 T olive oil
4 boneless chicken breast halves (the recipe calls for skin-on, but I have always used skinless)
coarse salt and freshly ground pepper.

Prepare sauce: Heat oven to 475 F. Toss tomatoes, olives, capers, and 2 T oil together in a bowl.

Sear chicken: Season both sides of chicken with salt and pepper. Heat a large ovenproof skillet over high heat until shimmering, about 1 minute. Add remaining tablespoon oil and heat until hot but not smoking. Place chicken in skillet, skin side down, and cook until deep golden brown, about 4 minutes. Use tongs to flip chicken, then add tomato mixture to skillet.

Roast: Transfer skillet to oven and roast chicken until cooked through and tomatoes have softened, 15-18 minutes.

Serve: Transfer everything to a platter, or divide chicken among plates and spoon some tomato mixture over the top.

Herb and Feta-Stuffed Chicken Breasts

This was the first recipe I made for Jason that he actually liked, so it is dear to my heart. Plus, it is good for when company comes over because it bakes in the oven and gives you time to get everything else ready! Plus-plus, it is really tasty...

I got this from the Pillsbury Complete Cookbook. I've made it with a variety of herbs instead of just parsley, but the parsley is good--and I don't even like parsley that much. I would definitely use fresh parsley instead of dried if you can.

Herb Cheese-Stuffed Chicken Breasts
Serves 4

4 boneless skinless chicken breast halves
2 oz feta cheese, crumbled (1/4 cup)
1/4 cup chopped fresh parsley
2 t chopped fresh oregano
OR 1/4 t dried oregano
2 T olive or vegetable oil
2 (14.5 oz) cans Italian-style diced tomatoes, undrained
1/4 c sliced ripe olives
4 t cornstarch

1. Heat oven to 350 F. Using sharp knife, cut 3-inch slit in meaty side of each chicken breast half to form pocket.

2. In small bowl, combine feta cheese, parsley, oregano and oil; mix well. Gently spoon 1/4 of mixture into each pocket. Place chicken in ungreased 13X9-inch (3 quart) baking dish.

3. In medium bowl, combine tomatoes, olives, and cornstarch; mix well. Pour over chicken.

4. Bake at 350 F for 35-40 minutes or until chicken is fork-tender and juices run clear.

Coconut Shrimp (w/ Pina Colada Dipping Sauce)

Okay girls, here's the recipe to the winning coconut shrimp. I'm so glad everyone loved it. Glad all my raving wasn't for nothing! By the way, I'm depending on Shaant to post the picture since it was taken on her camera. :-)

COCONUT SHRIMP

Ingredients:

8 large prawns
flour
1 cup shredded coconut
1 cup panko japanese crumbs
oil for frying
parchment or wax paper

Tempura Batter Ingredients:
3/4 cup flour
1/4 cup cornstarch
1/2 tsp. baking powder
1/4 tsp. soda
2 egg whites
1 tsp. salt
1 cup water
1/2 tsp garlic powder
2 tsp. parsley flakes
1 tsp. paprika

Directions:
Clean, peel, and butterfly prawns. Mix up tempura batter by combining ingredients in a bowl and mixing well. Lightly coat prawns with flour, dip in tempura batter, then roll and crust in blend of coconut and panko. Carefully lay prawns on parchment (or wax) paper and freeze for 1 hour to allow bonding of crusting. Deep fry in oil until crust is golden brown. Serve with pina colada sauce.

PINA COLADA DIPPING SAUCE

Ingredients:

1 cup pina colada non-alcoholic drink mix, bottled

1/4 cup water

1 T. crushed pinapple, drained

1 1/2 T. sweetened flake coconut

3 1/2 T. powdered sugar

1 1/2 t. cornstarch

1 T. cold water

Directions:

Mix first 5 ingredients in a saucepan. Heat on med-low heat until sauce begins to simmer; stir frequently. Let simmer slowly for 10-12 minutes. Mix cornstarch and water together, add to sauce, and blend well. Let simmer 3-5 more min while stirring during and after cornstarch is added. Remove from heat and let cool. Serve.