Curried Orange Chicken

2 tbs olive oil
6 bonesless skinless chicken breasts (I used 4, but still made the sauce the same)
1 shallot, minced (I just used 1/d c diced onion)
1 tbs minced garlic
1 tbs fresh orange zest
1 c orange juice
1 c heavy cream (I suppose you could use fat free half and half, but it wouldnt have the same viscosity)
1 tbs curry powder
1 tbs sugar
3/4 tsp salt
1/4 tsp pepper

In a large skillet, heat olive oil over medium heat. Add chicken and cook 6-7 minutes per side, just until browned (will not be cooked through). Remove chicken from the pan and set aside. In the same pan, add shallot, garlic and orange zest. Saute for 2 minutes stirring constantly. Add all remaining ingrediants. Return the chicken to the pan, spoon sauce over chicken a bit, and reduce heat to medium low. simmer uncovered for 35-40 minutes, turning chicken periodically to cook evenly. Serve with rice!


This was an absolutely delicious dish. Even if you dont like curry much, I think you all will enjoy it. It does not have too strong a curry flavor, the orange really mellows it out :) Please try and I hope you enjoy!

 Bacon, Onion and Mushroom Pizza

serves 6, 2 wedges each

from Cooking Light, oct 2009

 *my  notes are in ( )

Ingredients:

1 Refrigerated French Bread Dough (I used a pilsbury ref. pizza crust)

2 tsp. Yellow Cornmeal (I omitted)

2 tsp.Olive Oil

2 c. Sliced Onion, rings separated, about 2 small (I used sweet onion)

8 oz. pkg Fresh Sliced Mushrooms

1-1/2 c. Shredded White Cheddar Cheese (I used shredded italian blend)

6 Bacon Slices, cooked crisp & crumbled

1/2 c. finely chopped Fresh Parsley (I used about 2 tbsp. dry, just sprinkled it on)

Instructions:

1. On a lightly floured surface, unroll bread dough into a rectangle. Stretch dough into a 12-inch circle. Sprinkle cornmeal on a round pizza pan & transfer dough to pan. 

 2. Preheat oven to 425

 3. Heat a large nonstick skillet over medium/high heat. Add olive oil, heat until it shimmers. Add onion & cook 8 minutes, stirring occasionally. Transfer onion to a bowl.

 4. Add mushrooms to pan (added a bit more olive oil). Over medium/high heat cook until most of the liquid evaporates, about 8 minutes. Transfer mushrooms to bowl with onions. 

 5. toss the mushrooms & onion. Spread evenly over pizza crust. Sprinkle with cheese then bacon. Bake at 425 for 15 minutes or until crust is lightly browned. Remove from oven, sprinkle with parsley, cut into 12 wedges & serve.

****

I used a refrigerated pizza crust in a 15x10 jelly roll pan.Since I used dried parsley, I sprinkled that on before putting the pizza in the oven. Mine took a bit longer to cook - about 20-25 minutes. Probably because I used the bigger crust.

the pizza turned out really well - it had a good flavor & good combination of ingredients. DH suggested slices of fresh tomato next time & I think that will be good too. You could add zucchini and/or squash too. This is a Keeper for us - quick, easy & delish!

Shrimp Stuffed Baked Potatoes

4 med. baking potatoes
1 stick of butter (I use smart balance w/EVOO)
1/2 C light Sour Cream
1 t salt
Garlic Powder to taste
Red & Black pepper to taste
2 green onions (I probably use more)
1 C grated Sharp Cheddar (I use the Mexican Blend sometimes)
1 lb. cooked, chopped Shrimp

Bake Potatoes in oven - don't wrap in foil as you want the skins to hold up for 2nd baking.
Boil Shrimp just until pink - - - chop and set aside.
When Potatoes are baked, cut a slice off of the top - scrape out potatoes into a large bowl.
Mix w/the rest of the ingredients - stir well.
Put mixture bake into each potato.
Sprinkle each with a little more cheese - (and Paprika if desired.)
Bake @350 - about 20 min.

Alrighty ladies!

I made my next weeks worth of menu... and 6 of those nights will have HL recommended recipes from you ladies :) Im so looking forward to this, and trying new things.

Saturday, were just having macaroni and cheese with taco meat

Sunday, Swiss Chicken (muril, do you serve this with a side like rice, or just a veggie/)

Monday, Picadillo

Tuesday, we will be at my moms house

Wednesday, Spaghetti carbonara

Thursday, Jeannies crock pot pork roast

Friday, Stuffed Pork Chop Sandwiches

Saturday, Wild Rice and Shrimp bake

So... really excited about this! Yay

Good news, mom had her surgery today and was discharged tonight. She is back home now and resting. Says she is very sore, and has a note to be off work until the 15th per docs orders. Shes worried she will be fired for losing so much work *rolls eyes*

Muril, so glad to hear that you are slowly but surely getting better. Sinus infections kick me on my rear too. I hope you feel better soon dear.

Dinner tonight, fried catfish turned out great and my hushpuppies turned out yummy too :) Had one fillet of fish, and 3 hushpuppies. Pretty good I think, not too much. Did not gorge myself. And washing down the grease with my 2nd bottle of water for the day.

Wanted to post a very T&T recipe in our house for pork tenderloin. Has lots of flavor, can feed a lot of people because its easily doubled or tripled, etc. Very easy fix it and forget it type thing.

Asian Pork Tenderloin


Marinade:

1/4 c soy sauce

1 TBS honey

1 TBS brown sugar

2 cloves garlic, minced

1/4 tsp powdered ginger

1/2 tsp ground cinnamon

2 green onions, chopped



Mix together marinade in a gallon ziplock bag. Add 1 pork tenderloin and marinade anywhere from 12-24 hours (I think 24 is the absolute best). Bake at 350 in a shallow pan for 45 minutes until temp of 145 is reached, then let rest 10 minutes.

For all alfredo pasta lovers, you must try this! :) We have this every now and then and it is wonderful. Of course, so many have already raved about this great recipe but I will post it just in case some newbies haven't yet seen it. I omitted the onion. I used 2 cups of cheddar cheese and about 1 cup of Mozzarella. I used the frozen grilled chicken strips from Sam's and cut them a little smaller after saute'ing. It was less time consuming. My entire family love this. Yum!   It was posted in recipes years ago by Jaxon- I think it is a version of a TOH recipe.
Enjoy,
~Muril~

Cheddar Chicken Spaghetti

1 7 oz. package spaghetti -- broken
2 cups cooked chicken -- cubed**
1 cup shredded cheddar cheese
1 cup shredded swiss cheese
1 can condensed cream of chicken soup -- undiluted
1 cup milk
2 heaping tablespoons Hellman's Mayonnaise
1 jarred roasted red pepper -- diced
1/4 cup onions -- diced small
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon basil

Cook spaghetti per package directions. Combine everything else except the cheddar cheese in a large bowl. Add the cooked spaghetti and toss to coat. Transfer to a greased 13 x 9 x 2" baking dish. Sprinkle with the cheddar cheese. Bake, uncovered, at 350 for 20 - 25 minutes
or till heated through. Yield 6 - 8 servings.

 Roasted Sticky Chicken

posted by mtw on TOH Recipes (way back in 2003)

*note - start the night before, chicken needs to sit overnight

Ingredients:

4 tsp. Salt

2 tsp. Paprika

1 tsp. Cayenne Pepper

1 tsp. Onion Powder

1 tsp. Thyme

1 tsp Pepper

1/2 tsp. Garlic Powder

1 Large Roasting Chicken

1 Onion, quartered

Instructions:

1. In a small bowl combine spices. Remove giblets from chicken & clean cavity well. Pat dry.

2. Rub spice mixture into chicken, both inside & out, making sure it's evenly distributed. Place in a large ziplock, seal bag and refrigerate overnight.

3.  When ready to roast, stuff cavity with onion and place in a roaster. Roast, uncovered at 250 for 2 hours. After the first hour baste occasionally.

4. After the initial 2 hours, cover & cook at 250 for 2-3 hours or until chicken is done.

mtw note - if chicken has a pop-up thermometer, ignore it

5. Let chicken rest for 15 minutes before carving.

****

notes (based on other reviewer's comments) -

1. can be done in the slow cooker. Place a rack in the bottom of the crock pot or ball up aluminum foil. Pour in about 1/4 - 1/2 c chicken stock. Place prepared chicken on top of foil, cover and cook on low all day (6-8 hours). Check for doneness, as crock pot temperatures vary.

Dawn's notes 

1. I always double all the spices except salt.

2. a boneless turkey works well too (usually about 3 lbs)

Shared by our own PammiJ! Her Original Recipe!

For my HL friends!  From my TOH recipe box and soon to be in Simple & Delicious.

EZ Stuffed Crust Chunky Chicken Pizza  

Ingredients

• 2- cans refrigerated pizza dough
• 1 10-piece package mozzarella cheese sticks
• 1 cup prepared pizza sauce
• 2 large boneless chicken breast halves chopped into 1” chunks.
• 2 t. rosemary
• 2 T olive oil
• 3 cloves garlic mince
• ½ cup chopped yellow onion
• ½ cup sun dried tomatoes in oil drained
• ½ t. salt
• ½ t. pepper
• 4 cups shredded mozzarella cheese
• ½ cup chopped black olives

Directions

• Preheat oven to 450 degrees. Unroll both cans of pizza dough onto a 9x15” jelly roll pan, long sides in the center. Press center crease together, and distribute dough evenly over the edges of the pan. Remove mozzarella sticks from individual wrappers, placing two on each short end of the jelly roll pan and three along the long edges. Press edges of pizza dough tightly and neatly over cheese sticks, making a nice, smooth edge.
• Meanwhile, in a medium skillet over medium heat, sauté the garlic, onions and rosemary in the olive oil. Add the chicken, sundried tomatoes, season with salt and pepper, and sauté until chicken is no longer pink. Set aside.
• Spoon the pizza sauce over the center of the dough, spreading to meet the cheese-filled edges. Top with cooked chicken breast mixture. Spread the shredded mozzarella cheese over the chicken, covering evenly. Top with olives.
• Bake 25 minutes, or until the edges are browned and the cheese is bubbly. Yield: serves 8

I made this for Miss Nancy once- she loved it.  I found it online so will add the notes that were with the recipe as well.  I didn't add the cayenne and didn't serve with beer although she may have considered it if she had known it was acceptable. LOL

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 Creamed Chipped Beef

 "My mom used to make this recipe. It can also be made with 3/4 pound browned, drained hamburger. We called it SOS: Same Ole Stuff. Great comfort food! Either recipe is easy to make and tastes great with a cold beer. Serve over toast."
 

2 tablespoons butter

2 tablespoons all-purpose flour

1 1/2 cups warm milk

1 (8 ounce) jar dried beef

1 pinch cayenne pepper

In a medium saucepan over low heat, melt butter. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time, increase heat to medium-high, and cook, stirring, until thickened. Bring to a boil, stir in beef and cayenne, heat through and serve over toast.

Alrighty, this is my no recipe, recipe for Creamed Chipped Beef on Toast.


1 stick butter
1 jar chipped beef, diced
1/2 c flour
milk
garlic powder
onion powder
seasoning salt (only if needed)
paprika
pepper
toast

Saute chipped beef in skillet in butter until edges begin to curl. Add flour and cook a bit while the flour taste cooks out. Add milk to desired thickness. Add in seasonings... and taste before using any salt. Its usually salty enough from the meat.

Serve over toast. it usually makes enough gravy for like 8 pieces of toast.