Teriyaki and Pineapple Chicken

INGREDIENTS (Nutrition)

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breasts, cut into cubes
• 1 green bell pepper, sliced thin
• 1 yellow bell pepper, sliced thin
• 1 red bell pepper, sliced thin
• 1 1/4 cups sliced fresh mushrooms
• 1 onion, chopped
• 1 cup teriyaki sauce
• 1 (8 ounce) can pineapple chunks, undrained
• 1 teaspoon garlic powder
• 1/3 Cup brown sugar
  
• 1 teaspoon crushed red pepper

Directions

1. Heat the oil in a wok or large skillet over medium-high heat. Cook the chicken until no longer pink in the center and the juices run clear, 7 to 10 minutes.
2. Place the green bell pepper, yellow bell pepper, red bell pepper, mushrooms, onion, teriyaki sauce, pineapple chunks with the juice, garlic powder, brown sugar, and crushed red pepper into the wok, and turn the heat to medium. Bring to a simmer, stir in the flour, and continue simmering 15 minutes until thickened. Serve over rice.

Aebleskivers

2 Cups flour
1/2 tsp salt
1 1/2 tsp baking soda
1 tsp baking powder
2 Cups buttermilk
3 eggs, separated
1 tsp vanilla
3 TBS melted butter
Sift dry ingredients. Mix all ingredients except the egg whites. Beat these separately and fold in at the last with the 3 TBS melted butter. Fry in Aebleskiver pan with oil in each rounded cavity.

Red Lobster Biscuits

2 Cups Bisquick
1/2 Cup cold water
3/4 Cup grated sharp cheddar cheese
1/4 Cup butter
1 tsp parsley (dried)
1/2 tsp garlic salt
1/2 tsp Italian seasoning
Preheat oven to 425 degrees. Mix Bisquick, cheese, and water. Don't over mix. Drop large spoonfuls onto greased baking sheet. Bake 8-10 minutes. While hot, brush with melted butter mixed with parsley, garlic salt and Italian seasonings. Makes 12 biscuits

Black Bean Soup

Slice several strips of bacon. Saute in large frying pan and add:
1 Cup onion chopped
1 Cup green pepper, chopped
1 Cup celery chopped
1 Cup carrots, chopped
3 garlic cloves, chopped
Saute all those ingredients until onion is golden brown
In a sauce pan put:
2 cans of black beans, rinsed
Water to cover
1 1/2 tsp salt
1 tsp cumin
Add the vegetables when they are done and simmer on low for 30 minutes.

Pasta with Goat Cheese and Roasted Asparagus

Ingredients

Serves 4

• 2 bunches asparagus (2 pounds total), tough ends removed
• 4 tablespoons butter, cut into small pieces
• 12 ounces cavatappi or other short pasta
• 1 small log soft goat cheese (5 ounces), crumbled
• 2 to 3 tablespoons snipped fresh chives, for garnish

Directions

1. Preheat oven to 450 degrees. Bring a large pot of water to a boil for pasta. Place asparagus on a large rimmed baking sheet; dot with 1 tablespoon butter, and season with salt and pepper. Roast until tender, tossing occasionally, 10 to 15 minutes; cut into 2-inch lengths.
2. While asparagus is roasting, generously salt boiling water. Add pasta, and cook until al dente, according to package instructions. Set aside 1 1/2 cups pasta water; drain pasta and return to pot.
3. In a medium bowl, combine goat cheese, remaining 3 tablespoons butter, and 1/2 cup pasta water. Season with salt and pepper, and whisk until smooth. Add goat-cheese mixture and asparagus to pasta; toss to combine, adding more pasta water if necessary for sauce to coat pasta. Serve pasta garnished with chives.

Chocolate Yummies

I got this recipe from the Magnussons!! Very yummy

INGREDIENTS (Nutrition)

• 3 cups KELLOGG'S® RICE KRISPIES® Cereal
• 7 graham crackers, whole pieces
• 2 1/2 cups miniature marshmallows
• 1 (12 ounce) package semi-sweet chocolate morsels
• 2/3 cup light corn syrup
• 3 tablespoons margarine or butter
• 1/2 cup crunchy peanut butter

DIRECTIONS

1. Coat 13x9x2-inch microwave safe dish with cooking spray. Place 6 whole pieces graham crackers in single layer in bottom. Cut remaining piece to fit in bottom. Sprinkle marshmallows evenly over crackers.
2. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave and cool completely.
3. In 2-quart microwave safe mixing bowl, combine chocolate morsels, corn syrup and margarine. Microwave at HIGH about 1 1/2 minutes or until chocolate can be stirred smooth. Stir in peanut butter. Add RICE KRISPIES cereal, mixing until combined. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.

French Onion Soup

Ingredients

Serves 6

• 4 tablespoons unsalted butter
• 2 pounds yellow onions, sliced 1/4-inch into half circles
• 1 teaspoon sugar
• 1 tablespoons all-purpose flour
• 3 cups Beef Stock
• 2 teaspoons chopped fresh thyme or 3/4 teaspoon dried thyme
• Salt and freshly ground black pepper
• 1 small French baguette, sliced crosswise into 1/2-inch pieces
• 8 ounces Gruyere cheese, grated on the large holes of a box grater (about 3 cups)

Directions

1. Melt butter in a large Dutch oven or heavy pot on medium-low heat. Add onions. Spread them out in as thin a layer as possible. Sprinkle with sugar, and cook, stirring just as needed to keep onions from sticking, until they are melting and soft, golden brown, and beginning to caramelize, about 1 hour.
2. Sprinkle flour over onions, and stir to coat. Add stock, and thyme, and bring to a simmer. Cook, partially covered, for about 30 minutes, to allow the flavors to combine. Season with salt and pepper to taste.
3. Meanwhile, lightly toast bread under a broiler; set aside. Ladle hot soup into six ovenproof bowls. Arrange the bowls on a baking pan. Place 1 or 2 slices of toasted bread over each bowl of soup. Sprinkle 1/2 cup grated cheese over bread in each bowl, and place under the broiler until cheese is melted and crusty brown around the edges. Watch carefully that bread doesn't burn. Serve immediately.