Pineapple Soy Stir Fry

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Pineapple Soy Stir Fry

Course Main Course
Total Time 30 minutes
Servings 6

Ingredients

  • 12 oz Chicken & Apple Sausage cut into bite sized chunks
  • 8 oz Canned Pineapple Chunks
  • 1/2 cup Diced Onion
  • 1-2 Medium Green Bell Pepper chopped
  • 4 cups Cooked Brown Rice
  • 1 tbsp Olive Oil
  • 1/4 cup Low Sodium Soy Sauce
  • 1 tbsp Brown Sugar
  • Pineapple Juice reserved from can
  • Additional Soy Sauce to taste
  • Sesame Seeds to garnish

Instructions

  • Heat olive oil over medium heat in large skillet or pan.
  • Once oil is heated, toss in onion, zucchini, bell peppers, and any other vegetables and cook until tender.
  • After vegetables are fully cooked and tender, add sliced sausage and pineapple chunks (reserving juice), and stir until both are heated throughout.
  • In a small bowl, whisk together soy sauce, reserved pineapple juice, and brown sugar. Add sauce to pan and bring to a simmer, stirring often to coat sausage and veggies.
  • Once sauce is bubbling and all ingredients are heated throughout, add brown rice to the pan, stir to mix, and garnish with sesame seeds

Hash Brown Casserole

 

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Hash Brown Casserole

Ingredients

  • 2 lbs frozen hash brown potatoes
  • 1/4 stick butter
  • 1/2 teaspoon pepper
  • 1 can cream of chicken soup
  • 1/2 cup chopped onion
  • 8 ounces sour cream
  • 10 ounces sharp cheddar cheese, shredded

Instructions

  • Heat oven to 350
  • Mix all ingredients together, except butter, and place in a buttered 13x9 casserole dish.
  • Dot with butter.
  • Bake for 75 minutes.

Chicken Pot Pie

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Chicken Pot Pie

Ingredients

  • 2 whole chicken breasts
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 2 cups chicken broth
  • 1 can peas and carrots (drained)
  • 1 cup self-rising flour
  • 1 stick butter
  • 1 cup buttermilk

Instructions

  • Preheat oven to 425.
  • Boil 2 whole chicken breasts or 4 halves. Pick the chicken from bones and cut into chunks. Place chicken in a buttered 3 quart casserole dish.
  • Mix the soups, chicken broth and peas and carrots (drained). Pour over chicken.
  • Mix flour, butter (cut in flour as for biscuits), and buttermilk. Pour over the other ingredients. Bake for 40 minutes of until brown.

Chili

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Chili

Course Main Course

Ingredients

  • 1 ib ground beef
  • 1 can chopped tomatoes w/ chili peppers
  • 1 can tomato paste
  • 1 can kidney beans
  • 1 tbsp chili powder
  • 1 onion chopped
  • 1 sweet potato chopped

Instructions

  • Brown the ground beef and onion, then drain
  • Add all other ingredients. Cool on low heat for at least 1 hour.

White Chicken Chili

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White Chicken Chili

Course Main Course

Ingredients

  • 1 ib boneless skinless chicken breasts, chopped
  • 1 medium onion, chipped
  • 2 garlic cloves, minced
  • 28 oz chicken broth
  • 4 oz chopped green chiles
  • 2 tsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp chili powder
  • 3 cans northern beans (14-1/2 oz cans) drained
  • 1 cup monterey jack cheese

Instructions

  • In a dutch oven over medium heat, cook chicken and onion in oil until lightly browned. Add garlic; cook 1 minute longer. Stir in the broth, chiles, cumin, oregano and chili powder; bring to a boil.
  • Reduce heat to low. With a potato masher, mash one can of beans until smooth. Add to saucepan. Add remaining beans to saucepan. Simmer for 20-30 minutes or until chicken is no longer pink and onion is tender.
  • Top each serving with cheese.

Baked Mac and Cheese

 

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Baked Mac and Cheese

Course Side Dish

Ingredients

  • 12 oz Macaroni
  • 2 Eggs
  • 2 cups Milk
  • 2 tbsp Butter
  • 2 1/2 cups Shredded Cheddar Cheese

Instructions

  • Preheat oven to 350
  • Grease 13x9 pan with butter.
  • In a large pot of salted water, lightly boil the macaroni for about 5 minutes until half-cooked.
  • Whisk the eggs and milk together in large bowl. Add melted butter and cheese. Stir well.
  • Add macaroni to large bowl and mix. Pour into baking dish and press the mixture evenly around the baking dish.
  • Bake uncovered for 30-40 minutes, or until the top is brown.

Black Bean Tacos

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Black Bean Tacos

Ingredients

  • 14.5 oz Black Beans (2 cans) drained and rinsed
  • 1 cup Salsa
  • 1 1/2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 8 Warmed Tortillas
  • Shredded Romaine Lettuce
  • Shredded Mexican blend cheese
  • Diced Tomatoes

Instructions

  • In a medium saucepan combine black beans,salsa, chili powder and cumin.
  • Simmer mixture for about 5 -10 minutes, stirring occasionally.
  • Slightly mash beans if desired.
  • To assemble tacos, on each tortilla layer black bean mixture, lettuce, cheese and tomatoes.
  • Serve immediately.

Pineapple Salsa

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Pineapple Salsa

Ingredients

  • 1/2 Ripe pineapple trimmed and sliced
  • 1 Large red bell pepper seeded and quartered
  • 1/2 Small red onion peeled and cut in half (so you have 2 quarters of a whole onion)
  • 1 Whole jalapeno
  • 1/2 cup Loosely packed cilantro finely chopped
  • 1 tbsp lime juice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground cumin
  • salt and pepper to taste
  • olive oil

Instructions

  • If you are not grilling the salsa, then chop the pineapple, bell pepper, red onion, jalapeno and cilantro and combine with remaining ingredients in a large bowl. Can be served immediately, or better chilled.
  • GRILLING: Grease grill and heat to medium high heat.
  • Drizzle red onions with olive oil and thread onto a skewer (if using a wooden skewer, soak skewer in water for at least 30 minutes beforehand). Drizzle red bell pepper quarters and jalapeno with olive oil to lightly coat.
  • Working in batches as needed depending on grill size, grill pineapple and vegetables at medium high heat until tender and lightly charred all over, about 12 minutes for the onions, turning occasionally, about 8-10 minutes for the pineapple, or until caramelized, flipping once, 6 minutes for the red bell peppers, flipping once, and jalapeno for 3-5 minutes, turning occasionally.
  • Once cool enough to handle, dab off any excess oil with paper towels from vegetables and chop pineapple (cutting around core), red bell peppers, and onions. Devein and deseed jalapeno and dice, reserving some of the seeds if desired.
  • Toss pineapple, red bell pepper, red onion, jalapeno, cilantro, lime juice, ginger, cumin and salt and pepper to taste in a large bowl. If you would like it spicier, add some of the jalapeno seeds to taste.
  • Can be served immediately or even better chilled.

Chili Lime Tacos

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Chili Lime Tacos

Course Main Course

Equipment

  • Zester

Ingredients

  • 2 tbsp Olive Oil
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 3/4 tsp Salt
  • 1/4 tsp Pepper
  • 1 tsp Brown Sugar
  • 2 tbps Fresh-squeezed Lime Juice (from 1 Lime)
  • Lime Zest (from 1 Lime)
  • 1.5 lbs Chicken Breasts
  • Flour or Corn Tortillas
  • Shredded Cheese

Instructions

  • Preheat oven to 425 F
  • In a small bowl, whisk olive oil, seasonings, brown sugar, lime juice, and zest together.
  • Rub evenly all over chicken strips.
  • Bake chicken for 15-20 minutes (or until it reaches 165 F)
  • To assemble, top tortilla with chili lime chicken and desired tippings.

Chocolate Espresso Chip Cookies

 

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Chocolate Espresso Chip Cookies

Course Dessert
Servings 4 Dozen

Equipment

  • Mixer
  • Double Boiler
  • Baking Sheet

Ingredients

  • 1 1/2 cups All-Purpose Flour
  • 3/4 cups Cocoa
  • 1/2 tsp Salt
  • 3/4 tsp Baking Soda
  • 1 cup Semi-Sweet Morsels
  • 3/4 cup Butter (1 1/2 Sticks)
  • 2 1/4 cups Sugar
  • 3 large Eggs
  • 1 tsp Vanilla
  • 1 2/3 cups Espresso Morsels (9 oz pkg.)

Instructions

  • Preheat oven to 325 F
  • Melt butter and semi-sweet morsels over medium heat using a double boiler. Set aside.
  • Combine flour, cocoa powder, salt, and baking soda in a small bowl
  • In a large mixer bowl, beat sugar, eggs, and vanilla extract until well combined
  • Slowly add chocolate mixture and combine
  • Add flour mixture and mix thoroughly
  • Stur in espresso morsels
  • Drop onto ungreased baking sheets by rounded tablespoon
  • Bake for 8 to 10 minutes or until edges are firm, but center is still slightly soft. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Notes