Oven roasted Brussel sprouts with bacon

Ingredients 

• 1½ pounds Brussels sprouts
• 2 tablespoons olive oil
   Coupons
• Kosher salt and freshly ground black pepper
• 6 bacon slices, cut into 1 inch pieces

Instructions 

1. Preheat oven to 400 degrees.
2. Clean and trim Brussels sprouts and cutting any very large heads in half through the core. (It's fine if some of the outer leaves fall off – just bake those along with the rest of the sprouts. They get extra crispy and are delicious!)
3. Place the Brussels sprouts in a large bowl and drizzle with olive oil, tossing to evenly coat.
4. Pour the Brussels sprouts onto a large sheet pan (you want them to be in a single layer). Sprinkle with salt and pepper. Then evenly sprinkle the bacon pieces over the Brussels sprouts.
5. Roast in the oven for 20 to 30 minutes, turning halfway through the cooking time, until golden and lightly caramelized.
6. Serve immediately.

Pineapple Casserole

This is a must for Thanksgiving for the Gonzalez/Reynolds families. 

You can prepare the day before and throw into the oven right before dinner time!

Ingredients

1 1/2 stick of butter

3/4 c. sugar

3 eggs

4 c. soft bread cubes without crust (Italian bread)

1 c. whole milk

1 can crushed pineapple with juice (16 oz)

Directions

Beat butter, sugar, and eggs. Add milk.

Add bread and beat.

Stir in pineapple. 

Place in buttered dish and bake @ 350 for 1 - 1 1/2 hrs. uncovered

Indian food

For my birthday this year, Lisa and Jamie took me on an amazing date: a cooking class featuring Indian food!  We all really enjoy Indian food, and Jamie makes a really good curry dish and Lisa makes really good naan.  I make rice.  And salad.  We were all very excited to learn more.  It was a wonderful experience and the chef was really entertaining and a very good teacher; he spent a lot of time on things that had to do with cooking in general but not specific to what he was being paid to teach us that evening.  Ever since that class, we've been waiting for a Sunday to make it all on our own and this Sunday will be the day!  We're all super excited.  It's soooo good.

Murgh Makhani

(Butter Chicken)

Prep time: 30 minutes

Cook time: 20 minutes

Serves 6

2 Tbsp. vegetable oil

2.5 lbs boneless skinless chicken thighs, cut in large chunks

1/2 yellow onion, frenched (it's the way you cut it!)

4 oz. butter

2 tsp. garam masala

2 tsp. sweet paprika

2 tsp. ground coriander

1 Tbsp. grated fresh ginger

1 cinnamon stick

6 cardamom pods, bruised

2 Tbsp. tomato puree

1/4 c. plain yogurt (he used goat yogurt which is a lot runnier but more expensive.  You can use regular stuff, just add milk to make it the consistency of like a heavy cream)

1/2 c. sour cream

salt and pepper to taste

Heat a wok until really hot, add 1 Tbsp. oil

Add half the chicken and stir-fry for about 4 minutes or until chicken is a nice color.  Remove to plate; add extra oil and repeat with remaining chicken. (He actually precooked all the chicken in hot water and then saves the broth for soups and such, but this way works, too.)  Remove from wok.

Add onions and sweat them for a few minutes until fragrant.

Reduce heat and add the butter

When melted add all of the spices and stir-fry until fragrant-about 1 minute.

Return chicken to wok and stir to coat with the spices

Add the tomato and simmer for 5 minutes, stirring occasionally.

Making sure it's at a simmer, add yogurt, sour cream and simmer a few more minutes until the sauce thickens a bit (if it is too hot, the oils will separate from the cream; if this happens, add some milk to get it creamier; this happened to us-it doesn't look as pretty but it still tastes really good!).

Season to taste with salt and pepper, take out the cinnamon stick and serve over rice.

Aromatic Yellow Rice

Prep time: 40 minutes (this includes the soak time) 

Cook time: 30 minutes

Serves 6

2 c. basmati rice

1/4 c. frozen green peas

5 c. water and 2 2/3 c. water

1 1/4 tsp salt

3/4 tsp ground turmeric

3-4 cloves

3-4 strands of saffron

1 cinnamon stick

3 bay leaves

3 Tbsp unsalted butter cut into small pats

Rinse the rice then put the rice in a bowl and cover with 5 c. water; let soak for 30 minutes then drain.   Combine drained rice, peas, 2 2/3 c. water, salt turmeric, cloves, saffron, cinnamon and bay leaves in a heavy pot and bring to a boil.  Cover and reduce to a simmer.  Cook for 25 minutes (don't stir!!!  That will make the rice mushy.)  Let the rice rest covered for ten minutes.  Removes spices and add the butter and gently mix with a fork.

Mint Chutney

Makes 2 1/2 c.

Prep time: 10 minutes

Cook time: 2 minutes

1 c. tightly packed mint leaves cleaned from stem

2 1/4 c. raisins (he used red and golden)

1/2 c. cider vinegar

1 pinch cayenne

Add all ingredients to a food processor and blend until a course paste forms.  Cover and refrigerate for 4 hours or up to 1 week.  Bring to room temperature before serving-this is great on braised meats and naan bread. 

Naan Bread

Makes 10-12 loaves

4 c. all-purpose flour

2 c. plain yogurt (he used goat yogurt which is expensive, so you can use regular yogurt, just add milk to get the consistency of a heavy cream)

1 tsp. baking powder

1 tsp. salt

Mix all ingredients in a mixer with dough hook or by hand until the dough comes together in a soft ball.  Coat with a light coating of oil, cover, and let rest for 30 minutes.

Portion a ball about the size of a golf ball.  Coat with flour and roll out until 1/8" thick.  Preheat a cast iron skillet with no oil on high heat.  (It should be really really hot) Place bread on hot skillet and bake for a minute.  Flip and bake for 30 more seconds or so.  Remove from heat and brush with melted butter and sprinkle with salt (we like to add cilantro and/or garlic, too).

Baida Vindaloo 

(Pickled Eggs)

Prep time: 20 minutes

Cook time: 15 minutes

Serves 3-4

4 cloves garlic, peeled

1 inch ginger, grated

pinch of cayenne pepper

2 tsp. paprika

1 1/2 tsp. cumin

1 1/4. tsp. salt

 1 1/2 Tbsp. brown sugar

2 Tbsp plus 1/2 c. white vinegar

3 Tbsp vegetable oil

1 inch cinnamon stick

1/2 onion, frenched (the way it is cut)

1/2 tsp. garam masala

2/3 c. water

6-8 hard boiled eggs, peeled and cut in half lengthwise

Mash the garlic and put through garlic press

Combine garlic, ginger, cayenne, paprika, cumin, salt, brown sugar, and 2 tbsp. vinegar in a small bowl and mix well.

Add oil to saute pan and toasted cinnamon in it for a few minutes.  Add and sweat onion until fragrant.  Add the spice paste as well as the garam masala and cook until mixed and fragrant.  Add the 1/2 c. of vinegar and the water.  Stir and bring to a simmer.  Add the eggs to the pan cut side up, and spoon the liquid over them.  Cook until the sauce has thickened (about 5 minutes); continue to spoon liquid over the eggs.  Serve or refrigerate.

Sweet and rich Mango Lassi

Prep time: 20 minutes

Makes about 2 cups

1 c. plain yogurt

1/2 c. milk

1 c. chopped mango (peeled and stone removed) (he did half mango, half peach...amazing)

4 tsp. sugar, to taste

Dash of ground cardamom (optional)

Put all ingredients into blender and blend for 2 minutes.  If you are making larger amounts you will need to process it in batches.  Allow to chill for at least 30 minutes.  Pour into glasses, garnish with a pinch of cardamom and serve.  Lassi can be kept refrigerated for up to 24 hours.

Sweet Potato Pie

1⁄3 cup butter or 1⁄3 cup margarine, softened
1⁄2 cup sugar
2 eggs, lightly beaten
3⁄4 cup evaporated milk
2 cups mashed sweet potatoes
1 teaspoon vanilla extract
1⁄2 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄4 teaspoon salt
9 inches unbaked pie shells

DIRECTIONS

In a mixing bowl, cream butter and sugar.
Add eggs; mix well.
Add milk, sweet potatoes, vanilla, cinnamon, nutmeg, and salt; mix well.
Pour into pie shell.
Bake at 425 degrees for 15 minutes.
Reduce heat to 350 degrees; bake 35-40 minutes longer or until pie tests done.
Cool; Store in refrigerator.

Spicy sweet potatoes

3 large sweet potatoes, peeled and cut into 1 inch cubes (about 6 cups)
2 tablespoons olive oil or 2 tablespoons canola oil
2 tablespoons brown sugar
1 teaspoon chili powder
1⁄2 teaspoon salt
1⁄4 teaspoon cayenne pepper

In a zip-top plastic bag, toss potatoes and oil.
Combine remaining ingredients; add to bag; toss to coat.
Transfer to a greased 11x7 inch baking dish.
Bake, uncovered, at 400 degrees for 40-45 minutes or until potatoes are tender, stirring every 15 minutes.

Baked Three Bean Casserole

Bill Coon loved these beans when I made them for the 4th of July a year or two ago, so I was inspired to make a double batch today to share with the Coons since Marsha was coming home from having knee surgery. I probably didn't need to double the recipe - it makes A LOT!

3 tablespoons vegetable oil

1 green bell pepper, chopped

1 medium onion, coarsely chopped

5 garlic cloves, minced

1 tablespoon minced fresh ginger

kosher salt

2 cups Sweet Baby Ray's Sweet & Sticky BBQ sauce, mixed with 1/2 cup water (I couldn't 

     find the Sweet & Sticky so used the Sweet & Spicy, it's almost as good)

2 15-1/2 ounce cans baked beans (I use Bush Homestyle)

1 19-ounce can red kidney beans, drained and rinsed

1 19-ounce can pinto beans, drained and rinsed

6 slice lean bacon, cut into large chunks

1. Preheat oven to 375. Heat oil in large saucepan or Dutch oven. Add green pepper, onion, garlic, ginger and salt and cook over moderate heat, stirring occasionally, until the vegetables are softened, about 8 minutes. Add the diluted BBQ sauce and all of the beans; simmer over low heat for 30 minutes, stirring occasionally.

2. Transfer the beans to a 9x13-inch baking dish and arrange the bacon on top. Bake 45 minutes or until bubbling and the bacon is crisp. Let cool 15 minutes before serving.

Make Ahead: The beans can be made through Step 1 and refrigerated. Bring to room temperature before baking.

Forgot to take pictures until I was putting away the leftovers, of which there were plenty!

southwest quinoa casserole

yummy, quick, and easy!

recipe found at: food.com 

Serves: 4

Ingredients

• 1 (14 ounce) can Rotel Tomatoes
• 1 (15 ounce) can whole black beans, drained
• 1/4 cup sliced jalapeno
• 1 cup frozen corn
• 1/2 cup vegetable broth
• 3/4 cup quinoa
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup grated cheddar cheese
• sour cream (optional)
• 
  

Directions:

1. 1
   Preheat oven to 400.
2. 2
   combine all ingredients except cheese and sour cream in a 2 quart casserole.
3. 3
   cover with foil and bake for 30 minutes.
4. 4
   remove and stir.
5. 5
   bake for another 20 minutes or until all liquid has been absorbed and quinoa is tender.
6. 6
   cover with cheese and broil till cheese is melted (usually around 1 or 2 minutes).
7. 7
   serve with sour cream

Black Bean Quesadillas

Sooo easy-peasy and yummy!  Kids didn't care for the salsa in them, but overall liked them.  This will be one I make sure we have ingredients on hand for for busy nights.

Tortillas

Cheese

Black beans

Salsa

Spread salsa, cheese and beans on a tortilla.  Cover it with a second tortilla.  Place on a foil covered cookie sheet and back at 400 for 15 minutes.  Dip in sour cream, guac, salsa, etc.  That's it!!

Black-Eyed Pea Dip

Ben grew up eating black-eyed pea soup on the first day of the new year - a sign of good luck. He never liked the soup, yet he felt obliged to eat it all for the sake of a good year. This year, I found this yummy dip recipe that we devoured with tortilla chips, so I am sure our year will be extra lucky!!!

Ingredients

1 can (14-ounce) Can Black-eyed Peas

1/4 whole Onion, Chopped Fine

1/4 cup Sour Cream

8 slices Jarred Jalapenos

1 cup Grated Sharp Cheddar Cheese

3 Tablespoons Salsa

Hot Sauce, to taste

Salt And Black Pepper To Taste

Preparation Instructions

Preheat oven to 350 degrees. Drain black-eyed peas and partially mash, leaving some whole.

Add all other ingredients, stirring to combine.

Spread into a 1 1/2 quart baking dish and bake for 20 to 30 minutes until hot and bubbly.

Serve with tortilla chips!

*Note: if you have them available, you can use the canned black-eyed peas and jalapenos (they're canned together.) If you do this, you can omit the extra jalapeños.

recipe found at: http://thepioneerwoman.com/cooking/2012/12/black-eyed-peas/

Quinoa salad and parmesan tilapia

Pinterest success, woot woot!

Quinoa Vegetable Salad with Lemon-Basil Dressing

Ingredients

1 cup uncooked quinoa

15 oz. can garbanzo beans, rinsed and drained
3 roma tomatoes
1 orange/red bell peppe

1 15 oz. can corn
4 green onions

{For the dressing}
2 Tbsp. olive oil
2 Tbsp. fresh lemon juice
1 1/2 tsp. fresh basil

Directions

Rinse quinoa, and cook according to package directions.
Meanwhile, in a small bowl whisk together olive oil, lemon juice, and basil. Set aside.
Slice green onions, dice roma tomatoes and bell pepper.
When quinoa is done cooking, let cool. Then place all salad ingredients in a large bowl.
Pour dressing over top and mix well to combine.
Can eat immediately or chill before serving.

It was yummy! Recipe found at: http://www.thegardengrazer.com/

Parmesan-Crusted Tilapia

Ingredients

3/4 cup freshly grated parmesan cheese

2 tsp. paprika

1 tbsp chopped parsley

1 lemon, cut into wedges

4 tilapia fillets (about 1 lb total)

Directions

Preheat the oven to 400 degrees. In a shallow dish, combine the cheese with the paprika and parsley and season with salt and pepper. Drizzle the fish with olive oil and dredge in the cheese mixture. Place on a foil-lined baking sheet and bake until the fish is opaque in the thickest part, 10-12 minutes. Serve with lemon wedges (and quinoa salad!)

The parmesan we used was a thicker grate, so it doesn't look as pretty as Rachel Ray's recipe, but it was yummmmeeee!

recipe found at: http://www.rachaelraymag.com/

roasted beets, orzo, and walnut salad

This is a yummy spring/summer salad. Ben gave it the thumbs up, so it was good :)

Ingredients

3-4 large beets

1 tbsp olive oil

1/4 tsp salt

1/2 cup blue cheese crumbs (I used feta and it was yummy also)

2 tbsp olive oil

2 tsp honey

2-3 tbsp lemon juice (~ 1 lemon)

1/2 cup orzo

3-4 handful lettuc

1/3 cup walnuts, roasted

Directions

Preheat oven to 400 degrees.

Cut beets into half-moons. Toss with olive oil and salt. Place in a single layer in a roasting pan and roast until tender, about 20-25 minutes. I added the walnuts on a separate rack the last 10-15 minutes. 

Bring a pot of water to a boil (1 cup), add orzo and cook until tender, 10-15 minutes. Remove, drain, and place in a bowl and let it cool slightly.

In a bowl or food processor, mix together blue cheese/feta crumbles, olive oil, honey, and lemon juice, the mixture will be very thick. Once orzo has cooled slightly, stir blue cheese mix into orzo until well combined. Set aside and let cool.

To assemble salad, carefully toss together lettuce and orzo. Sprinkle beets on top, finishing with toasted walnuts and extra cheese crumbles if desired. 

Quinoa salad

Now that our lives are somewhat normal, I am working on my cooking skills.

I give this recipe 7 out of 10. Ben liked a lot. I would take out the olives, but Ben liked them.

Anyways, it was a new way to make Quinoa. Try it if you'd like. We had ours with salmon.

Ingredients:
1 cup quinoa, rinsed
2 cups water or vegetable broth
16 oz cherry tomatoes
1/2 cup pitted kalamata olives, roughly chopped
2 bay leaves
1 tsp cumin
1/2 tsp paprika
1/2 tsp salt (or, to taste)
1/2 cup walnuts, roughly chopped
* I added a roasted corn- because we had it, and I love corn!

Directions:
Preheat oven to 400.
Spread the walnuts out on a foil-lined sheet try and toast for 3-5 minutes, until golden.
Remove and place toasted walnuts in a mixing bowl.
Spray foil with cooking spray and place cherry tomatoes on top- top up.
Roast tomatoes for 30 minutes. They will start to burst and char---you want this!
While the tomatoes are cooking combine the quinoa, bay leaves, water (or broth) and spices in a saucepot over high heat.
Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa has absorbed all the liquid.
After 30 minutes, remove tomatoes from the oven and place in the same bowl with the walnuts.
Add the quinoa to the walnuts and tomatoes and stir in the olives. Season with salt to taste.

Time:
50 minutes

Found this via Pintrest: http://www.eatliverun.com/quinoa-with-roasted-tomatoes-walnuts-and-olives/

Quinoa Taboule

This is what a field of quinoa looks like from a moving bus on a rainy day in Bolivia (this is as close as I will ever get to creating an impressionistic masterpiece).

This is what the leftovers from Quinoa Taboule look like - you want to make it, oh yes you do!

Quinoa Taboule

2 cups water

2 teaspoons chicken bouillon granules (I prefer bouillon paste)

1 cup quinoa

Bring water and bouillon to a boil. Add quinoa and cover with a lid. Lower heat to a simmer. Cook about 15 minutes or until all the liquid is absorbed. Fluff the quinoa and allow to sit about 15 minutes.

To the cooked quinoa add:

1 cup chopped cilantro (parsley if you prefer)

1/2 cup sweet onion, diced

1 clove garlic, minced

Juice of 1 lemon

1/4 cup extra virgin olive oil

chopped green onion for garnish

Toss all ingredients together. Chill for 1 hour or overnight.

I also add tomatoes, onions, green peppers, olives, and anything else that sounds good to me.

Did you know: Quinoa is considered the most perfect of all grains. It provides more essential nutrients and protein than any other source in the vegetable or animal kingdoms. It is a staple of South America cuisine, used like rice or couscous, but most traditionally in soups.



Baked French Fries

Oooh, these were yummy!  I forgot to get a picture, and by the time I remembered they had been polished off!  I just wanted a simple recipe for oven baked fries that would have some flava, and THESE were THEM!!  Jake and Elena scarfed them down, Kyle thought they were too spicy for him (but he was also very very tired), I don't dare give one to Jill, and Kelly and I both agree these will be a side dish to keep on our lists.

The best part is how easy they are:

(this is the amount I used, but it can easily be adjusted)

5 large baking potatoes

1/4 c. plus 1 Tbsp. olive oil

salt and pepper

2 1/2 tsp. paprika

2 1/2 tsp. onion powder

2 1/2 tsp. garlic powder

2 1/2 tsp. chili powder (this is what all the reviews said was a must and I agree!  Ours is a mild for the boys in our family who can't handle spice like Elena and I can, so it may need adjusting for your buds)

Preheat oven to 400 degrees.

Cut potatoes into wedges.  Mix all the other ingredients in a bowl, then add the potatoes and coat.  Place on a baking sheet.

Bake for about 30 minutes, stirring halfway through.

You won't even need ketchup for them!

Potato Salad with Caramelized Onions

and Roasted Chile Vinaigrette

Potato Salad

3 pounds yellow potatoes, halved if

   small or quartered if larger

3 tablespoons extra-virgin olive oil

Kosher salt and freshly ground pepper   

1 large sweet onion, thinly sliced

2 tablespoons olive oil

1 tablespoon butter

 

Roasted Chile Vinaigrette

½ cup seasoned rice vinegar

2 tablespoons granulated sugar

1 ½ pound fresh Anaheim chiles,

   roasted and coarsely chopped

1 clove garlic, peeled and minced

1/3 cup canola oil

Fresh cilantro 

1.    For potato salad preheat oven to 425º. In a shallow roasting pan toss together the potatoes, the 3 tablespoons olive oil, salt and pepper. Roast potatoes, uncovered, for 25-30 minutes, until the potatoes can easily be pierced with a fork. Remove from oven to cool.

2.    Meanwhile, in a large skillet cook and stir onion in the 2 tablespoons olive oil and butter over medium heat, about 15 minutes or until softened and caramel in color.

3.      For vinaigrette in a blender combine vinegar, sugar, about ½ cup of the roasted chiles, and the garlic. Cover and blend until well-combined. With blender running, slowly add canola oil in a steady stream until vinaigrette is thickened.

4.      In a large bowl gently toss roasted potatoes, caramelized onion, and remaining chiles. Add 1 cup of the vinaigrette, then toss to coat. Sprinkle with cilantro. Use remaining vinaigrette as desired.

This is a recipe I found in the June 2012 BHG magazine. I knew it would be delicious, and it was fun to make. I am so glad there are leftovers because I can't wait to eat more tomorrow for lunch (or maybe a midnight snack later tonight). I used the roasted chiles I can buy at Big 8, but you should be able to find Anaheims or some kind of mild green chile to use. To roast place them on a baking sheet, without letting them touch. Roast in a 425º oven about 20 minutes or until the skins are browned/blackened. Place them in a ziplock bag to let them steam, and then the skins will just peel right off. I guess if worse comes to worse you could use canned chiles (ugh!)  When I made the vinaigrette I accidently used half, or about 1 cup of the chiles instead of 1/2 cup. Don't know if I will do it any differently - ♥ the vinaigrette!

Cheddar Scallion Bread Spread

UH-MAY-ZING.

This makes enough spread for one loaf of French bread. I tried making my own bread and although it was good, it wasn't worth saving the $1 to buy some better. This needs a good bread for the full effect.

1 c. sharp cheddar cheese

6 oz. butter, softened

4 scallions or green onion stalks, finely chopped

2 cloves garlic, chopped

salt and pepper to taste

Mix the cheese and butter till smooth, then add scallions, garlic, salt and pepper. Cut your loaf lengthwise and spread onto each side, then bake at 400 for 10-12 minutes till golden. I used my food processor to mix it all and it was super fast and easy.

Cheese Ball and Creamy Mint Brownies

The other night a friend and I threw a baby shower for another friend and I was put in charge of the food. Luckily, my prego friend has a lot of the same likes as I do, so it made it easier. Both these recipes received many a compliment, although the cheese ball went too quickly for a picture. The brownies are heavenly.

Cheese Ball

16 oz. cream cheese, softened

3 pkgs. sliced beef (Buddig brand is what I use), cut up in squares

1/2 green pepper, chopped

green onions, most of a bunch, chopped

garlic powder to taste

onion powder to taste

salt/pepper

1 tsp. lemon juice

1 tsp. Worcestershire sauce

Combine all ingredients and mix well. Form into a ball, cover and chill. Serve with crackers (duh).

Creamy Mint Brownies

1 pkg. fudge brownie mix (plus ingredients to make cake-like brownies)

8 oz. cream cheese, softened

1/2 c. powdered sugar

2 drops green food color (optional)

1 pkg (4.67 oz or 28 pieces) creme de menthe chocolate thins (like Andes)

Preheat oven to 350. Spray a 9x9 dish. Prepare brownie mix according to package directions for cake-like brownies. Pour into dish and bake 35-40 minutes till brownie is set-don't overbake. Cool completely.

In a small bowl, mix cream cheese and powdered sugar, mixing till smooth. Add food color, if desired, and mix well. Spread evenly over cooled brownie.

Coarsely chop 18 of the chocolate thins, sprinkle over filling. Place the remaining 10 in a microwave safe bowl and melt them-do not overheat. Drizzle chocolate over filling and allow to set 5 minutes.

*This is a Pampered Chef recipe

Lighter Sesame Chicken and Fried Rice

Not sure if I have shared this recipe or not, but it has been a hit every time we make it.

Sesame Chicken
Ingredients:

3 Tbs honey

2 Tbs sesame seeds

2 Tbs soy sauce

1 garlicclove, finely chopped

2 large egg whites

1/4 cup cornstarch

3 large boneless, skinless chicken breasts, cut into 1 inch chunks

salt and pepper

2 Tbs vegetable oil

4 scallions, thinly sliced

Directions:

In a small bowl combine honey, soy sauce, sesame seeds and garlic. Set aside. In a large bowl whisk together egg whites and cornstarch. Add chicken; season with salt and pepper, and toss to coat.

In a large nonstick skillet, heat 1 Tbs oil over med-high heat. Add half the chicken; cook turning occasionally, until golden brown and opaque throughout. *Note: For me, at least, when i put the chicken in it turns into a kind of chicken-cornstarch pancake once it hits the oil, so make sure to cut through and separate the individual pieces with a spoon or spatula.

Transfer to a plate; repeat with remaining chicken. Return ll chicken to skillet; add reserved sauce and scallions, toss to coat.

Fried Rice

Ingredients:

There aren't any measurements because I just do it by eye and by what I have already in my freezer or fridge according to how much rice I'm making.

brown rice, cooked

scrambled eggs, cooked

frozen peas and carrots

green onion, sliced

garlic

butter/margarine

sesame seeds

onion, chopped

soy sauce. to taste, but go slow; you can always add more

Saute onion and garlic in lots of butter (enough to fry rice in later) until onion is tender. Add all remaining ingredients and toss to mix. Cook until heated through.

Yummy, yummy, yummy!

Scallion and Bacon Twice-Baked Potatoes

This picture does no justice.
These have become a must-have at summer BBQs.

Ingredients:
4 large Idaho potatoes
1 cup fat-free sour cream
3/4 cup shredded fat-free cheddar cheese
1/8 tsp. salt, or more to taste
1/8 tsp. black pepper, or more to taste
3 slices turkey bacon (although I do at least 8 :) cooked and then chopped into bits
3 medium scallions chopped

* You can make it faster by cooking the potatoes in the microwave for 8 minutes on each side, but make sure to bake them in the oven for the overall taste.

Preheat the oven to 350 F. Pierce potatoes with a fork and bake in oven until soft- about 1 hour. Remove from the oven and increase the temperature to 450 F.

Allow potatoes to cool slightly. When cool enough to handle, slice potatoes lengthwise down the center. Scoop out potato flesh and place it in a medium bowl; reserve hollowed out potato skins.

Add sour cream and cheese to potato flesh and season liberally with salt and pepper; add bacon. Using a fork mash potato mixture until creamy and bacon is distributed throughout. Add scallions and mix with fork until just combined.

Cut the potato 1/2 into 1/4 and place on a cookie sheet. Scoop potato mixture back into the potato skins. Cook until heated through and cheese is melted- about 8 minutes.

WW recipe