1 cup medium salsa
½ cup light peanut butter
2 tbsp frozen orange juice concentrate
2 tbsp soya sauce
2 tbsp honey
1 tbsp grated gingerroot
½ tsp curry powder
12 boneless skinless chicken thighs
Whisk together all sauce ingredients in slow cooker or greased casserole. Place chicken thighs over sauce. Turn pieces to coat both sides with sauce. Cover and cook – in slow cooker: 5-6 hours on Low or 2 ½ -3 hours on high – or in casserole: 1 hour at 350, until chicken is tender.
Tastes great served on a bed of hot basmati rice with sweet green peas on the side.
Janet’s Summer Salad
Meat from a Deli-Roasted Chicken (as much as you want), chopped
Romaine Lettuce, torn into pieces
Feta Cheese, cubed
Roasted Pecans, chopped
Green Onions, chopped
Serve with Poppy Seed Dressing:
(Recipe courtesy of Company’s Coming)
Blend until Smooth:
¾ cup Sugar
1 tsp Dry Mustard
1 tsp Salt
1/3 cup Vinegar
Beating all the time, add slowly:
1 cup Olive Oil
Beat until thick
1 ½ tbsp Poppy Seeds
Bison Gorgonzola Burgers
1 pound ground bison
½ cup bread crumbs
1 clove garlic, minced
1 tsp Worcestershire sauce
¼ cup red onion, finely diced
1 tbsp smoked paprika
½ tsp black pepper
½ tsp salt
5 ounces gorgonzola, diced
Mix all ingredients thoroughly and form into patties. Cook on grill over high heat (to an internal temperature of 160° F) for approximately 3-4 minutes per side.
5 cups sliced peeled carrots
2 tsp lemon juice
2 tbsp minced onion
1/2 cup butter
1/4 cup sugar
1 tbsp flour
1 tsp salt
1/4 tsp cinnamon
1 cup milk
Cook and purée carrots. Add lemon juice and cover tightly until ready to mix. Beat remaining ingredients until smooth. Stir in carrot purée. Pour into greased 2 quart souffle dish. Bake uncovered at 350 degrees for 45 minutes to 1 hour, until center is firm. Serves 6.
1 pound lean ground beef, browned & drained (works equally well with beef, chicken or turkey)
2 pounds processed American Cheese (Velveeta), cut into small cubes
½ teaspoon chili powder
1 can tomatoes with green chilies
2 teaspoons Worcestershire sauce
Combine all ingredients in slow cooker & stir well.
Cover & cook on High for 1 hour.
Stir until smooth.
Serve immediately with tortilla chips, or turn to Low for serving up to 6 hours later
¼ cup butter
40 regular marshmallows
½ tsp vanilla
6 cups popped popcorn
In a large saucepan over low heat, melt butter. Add marshmallows; stir until melted and well blended. Remove from heat. Stir in vanilla. Add popcorn (and other candies), stirring until coated.
Using a lightly buttered spatula, press into a buttered angel food or bundt pan. Cool.
Amazing Cinnamon Snack Mix
Mix together in very large bowl and set aside:
1 cup craisins
1 cup chopped dried fruit
4 cups Crispix
4 cups roasted, salted nuts (pecans & almonds), chopped
4 cups Honey Nut Cheerios
4 cups small pretzels
Mix together in pot on low heat and bring to a slow boil, about 3 minutes:
1 cup butter
½ cup corn syrup
3 cups brown sugar
2 tsp. cinnamon
2 tsp. vanilla
Pour over cereal, mix well & spread on greased cookie sheet.
Bake at 200 °F for 1 hour. Cool and break apart.
Portobello Mushroom and Bell Pepper Sloppy Joes
3 tbsp extra virgin olive oil
2 cloves garlic, peeled and chopped
1 each small green and red bell pepper, cored, seeded, and thinly sliced
1 yellow onion, thinly sliced
1 pound Portobello mushrooms, wiped clean, black gills scraped out and discarded, and thinly sliced Salt and freshly ground pepper
1 cup tomato sauce
2 tbsp tomato paste
1 tbsp Worcestershire sauce
2 tsp chopped fresh oregano
1/2 tsp Tabasco sauce
4 whole wheat hamburger buns, toasted
- Heat 2 tbsp oil in large skillet over medium- high heat. Add garlic, bell peppers, onion; cook, stirring until softened, about 10 minutes. Add rest of oil and mushrooms; toss well. Cook, stirring occasionally, until mushrooms are soft and liquid is absorbed, 8 to 10 minutes; season with salt and pepper.
- Reduce heat to medium. Add tomato sauce and paste, Worcestershire sauce, oregano, Tabasco, and 3/4 cup water; stir well. Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper.
- Spoon mixture inside hamburger buns and serve.
Slow Cooker Beef Bourgignon
1/4 cup all purpose flour
1 teaspoon salt
1 teaspoon ground pepper
2 lbs cubed stew meat
4 tablespoons butter
1 onion, chopped
1 red pepper, diced
2 garlic cloves, minced
1 lb button mushrooms, cleaned and left whole
1 lb pearl onions, peeled
4 carrots, peeled and sliced into 1/2 inch pieces
1 cup red wine
1 bay leaf
3 tablespoons fresh parsley, chopped
1 teaspoon dried thyme
1. In a small bowl, combine flour, salt and pepper.
2. Coat the beef cubes with this mixture.
3. Melt the butter in a large heavy pot over medium heat.
4. Add the meat and brown on all sides.
5. Add the onion, carrots, mushrooms, red pepper, and garlic.
6. Sauté for 5 to 10 minutes, until onion is tender.
7. Add the wine, bay leaf, parsley, and thyme.
8. Transfer the ingredients to the slow cooker.
9. Stir once and cover.
10. Cook on low for 6 to 8 hours.
11. Serve with crusty bread and a salad.
Serves 8, from www.food.com
Krispie Granola Bars
- from The Rest of the Best Volume 2
2 1/2 cups Rice Krispies
1 cup dried apricots, quartered
1 1/4 cups rolled oats
1 1/4 cups sunflower seeds, toasted
1/2 cup brown sugar
3/4 cup honey
3/4 cup chunky peanut butter
In a medium bowl, mix Rice Krispies, apricots, rolled oats, and sunflower seeds.
Line a 10x15" pan with plastic wrap.
In a large pot, over low heat, melt brown sugar, honey and peanut butter until bubbly. Stir so it won't burn.
Stir in Rice Krispie mixture. Pour into pan and press down.
Remove plastic wrap and cut into squares. Keep refrigerated.
Comforting Roast Chicken and Veggie Dinner
2 small zucchini
1-2 large potatoes
1-2 each red and green peppers
1 red onion
8 skinless, bone-in chicken thighs
2 tbsp. olive oil (I doubled the oil and all the spices)
2 tsp. Paprika
½ tsp. each cinnamon, cayenne (optional), salt, and pepper
Preheat oven to 425°F. Line a baking sheet with foil.
Slice zucchini into rounds about 1 inch thick. Place in very large bowl.
Peel potato and slice into wedges about 1 inch thick.
Core and seed peppers, then slice into thick strips.
Cut onion into quarters.
Add potato, peppers and onion to bowl.
Add chicken to bowl.
Drizzle with oil and sprinkle with paprika, cinnamon, cayenne, salt and pepper.
Toss until evenly coated.
Tumble onto baking sheet and spread evenly into one layer.
Roast uncovered in centre of 425°F oven 30 minutes.
Turn chicken and stir vegetables.
Continue roasting until chicken feels springy when pressed and veggies are tender, 15 to 20 minutes more.
Janet’s Fruit Crisp
Fruit 4 cups (any combination of apples, peaches, cherries, rhubarb)
Slice fruit into greased 3 litre casserole.
Toss with a bit of brown sugar & lemon juice (or even better about ¼ cup of Grand Marnier).
Blend until crumbly:
Flour 1/3 cup
Brown sugar ½ cup
Butter ¼ cup
Salt ½ tsp
Rolled oats 1 cup
Nutmeg ¼ tsp
Cinnamon ½ tsp
Spread over fruit.
Bake at 350° for about 30 minutes.
Fruit & Sunshine Rice
1 tbsp. olive oil
1 small onion, minced
1 tsp. chicken bouillon granules
½ tsp. ground cinnamon
½ tsp. ground allspice
2 tbsp. sugar
1 cup diced fresh peaches
1 cup diced fresh pineapple
2 kiwi fruits, peeled and diced
1 cups hot cooked basmati rice
¼ cup toasted chopped cashews
½ cup raisins
Heat olive oil in medium saucepan and cook onion until just clear.
Add chicken bouillon granules and spices, stirring and cooking for 1 minute.
Add sugar, peaches, pineapple, and kiwi.
Cook just until mixture is warmed through.
Fold in rice until blended.
Top with cashews and raisins.
Serve hot as a side dish or cold as a salad.
Makes 6 servings.
Watermelon, Feta & Mint Salad
1 seedless watermelon, small and ripe
4 ounces feta cheese
1 cup fresh mint
¼ cup olive oil
3 tbsp balsamic vinegar
Fresh ground pepper
Remove rind and cut watermelon into bite-sized pieces, or scoop out with a melon baller.
Crumble feta cheese over watermelon.
Chiffonade mint leaves (roll leaves into a cigar shape and slice thinly across the “cigar” to get ribbons of mint).
Sprinkle mint over watermelon.
Grind pepper over all.
To make dressing, blend or shake the olive oil and vinegar in a jar until emulsified.
Pout over watermelon and toss gently.
Chill for 30 minutes and serve.
Chicken Satays with Spicy Peanut Dipping Sauce
2 whole boneless skinless chicken breasts
12 small wooden skewers, soaked in water
Garlic Soy Marinade:
2 cloves garlic, minced
1/4 cup soy sauce
1/4 cup lemon juice
2 tbsp oil
Spicy Peanut Dipping Sauce:
1/2 cup chunky peanut butter
1/2 cup coconut milk
2 tbsp sweet hot chili sauce
2 tbsp soy sauce
1 clove garlic, minced
1/2 tsp cumin
Cut chicken in 1/2" cubes and thread 4-5 pieces onto each skewer.
Combine marinade ingredients; pour over skewered chicken and marinate for 1 hour.
Bake in preheated oven at 375 degrees for about 15 minutes until no longer pink inside. Turn once halfway through.
To prepare sauce:
Combine all ingredients in a small saucepan. Bring to a boil; simmer 10 minutes, stirring frequently. If sauce becomes too thick, add more coconut milk.
Arrange skewered chicken on a platter around a bowl of peanut sauce for dipping. Serves 4-6.
Slow Cooker Corn and Potato Chowder:
1/2 pound bacon, cooked until crispy and crumbled
2 1/2 pounds Russet potatoes (approximately 5 medium sized potatoes), NOT peeled, diced in 1/4 inch cubes
8 cups frozen kernel corn
1 medium sweet yellow onion, finely chopped
1 cup chopped celery
6 - 8 garlic cloves, crushed
1/2 teaspoon seasoned salt
4 cups chicken stock
2 cups half & half or heavy cream
salt & pepper
Combine all ingredients EXCEPT half & half in the slow cooker.
Cook on low for 10 hours or high for 6 hours.
Blend about half the soup using an immersion blender (or just scoop it into your upright blender then return to slow cooker).
Add half & half or heavy cream and continue cooking, uncovered, for about another 15 minutes, until heated through. Salt and pepper to taste.
Serve and enjoy!
1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted (optional)
In a large saucepan over medium heat, bring sugar and water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Carefully stir in the cranberries, apples, onion, raisins, brown sugar, vinegar, cinnamon, salt, allspice and cloves.
Return to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until desired thickness, stirring occasionally. Just before serving, stir in walnuts. Serve warm or cold. Yield: 4 cups.
(from Taste of Home October/November 2010)
Mulled Holiday Cider
(Chef Michael Smith, Food Network Canada)
Serves 8 to 10
1 cup sugar
1 cup water
2 litres of fresh cider (or apple juice)
1 orange, spiked with 24 whole cloves
4 cinnamon sticks
4 bay leaves
2 branches of rosemary
8 star anise pods
1 teaspoon pure vanilla extract
1 bottle of any wine
Pour the water into a medium saucepan large enough to hold juice and wine.
Add the sugar and begin heating on high.
The sugar mixture will form a syrup and come to a boil.
Let it continue to boil on high as the water boils away. Do not stir or shake the pot at all!
When the syrup begins to brown around the edges, watch it carefully.
As soon as it is a golden brown all over, quickly add the entire 2 litres of juice to “shock” the caramel. (It will splatter, so beware.)
Reduce temperature to a simmer and add the clove-spiked orange, bay leaves, cinnamon sticks, rosemary, star anise, and vanilla.
Simmer for 30 minutes or so.
Add the bottle of wine and bring mixture back to a simmer.
Now it’s ready to serve.
Honey Baked Salmon Fillets
2-4 tbsp vegetable oil
2 pounds salmon fillets
Finely crushed pecans
Preheat oven to 450° F.
When oven is hot, put oil in baking dish and heat dish for a few minutes.
When dish is hot, remove from oven and place fish skin side down.
Coat flesh side with finely crushed pecans and pat down.
Drizzle with melted honey until honey runs off into baking dish.
Bake for 10 minutes and check for doneness.
Decadent Double Chocolate Brownies
1 1/3 cups melted butter
2 cups granulated sugar
2/3 cup powdered sugar
1 1/3 cups flour
3/4 cup cocoa
1 cup semi-sweet chocolate chips
Melt butter over low heat.
Mix sugar and cocoa in a large mixing bowl.
Add melted butter and stir until completely mixed.
Add eggs and mix thoroughly.
Add flour and chocolate chips into brownie mixture.
Pour batter into a 9 x 13 greased baking pan and bake at 350° F for 25 to 30 minutes, or until done.
Cool at least 1 hour before cutting.