Cashew Chicken

From allrecipes.com with modifications by me.

Sauce:
1 T. sugar
2 t. cornstarch
2/3 c. water
4 T soy sauce
2 T. vegetable oil
Mix and let stand.
===============
2 cloves garlic
grated fresh ginger or 2 t. dry ginger
2 chicken breasts, cut
1 small onion, cut in wedges
1/2 c. cashew halves, rinsed to remove salt
Other vegetables, diced(broccoli, carrots, snap peas, etc)
rice

Meanwhile, cook rice separately. Cook chicken, adding garlic and ginger then onions, vegetables and cashews when vegetables are tender. Add Sauce mixture and stir until thickened. Serve over rice.

Chipotle Burgers

This was absolutely a restaurant quality burger. I used about 1 lb of beef and it made 4 good sized burgers. The thing that makes this burger is the mayo. Although I'm not a mayo fan, this was delicious. The recipe writer suggests serving with pepperjack cheese. We garnished with avacado, romaine lettuce, and a tomato. Delicious.

picture from ourbestbites.com

Southwest Chipotle Burgers

(Recipe by Our Best Bites) Burgers:

1 1/2 lb ground chuck or ground sirloin

1-1/2 chipotle peppers canned in adobo sauce, diced (Hint, chipotle peppers are by the Mexican food and canned peppers. By the smallest can they sell. Use more peppers if you like a burger with more kick.)

1 1/2 T adobo sauce (from the chipotle chili can--this is at the bottom of the can)

1/4 C finely chopped onion

1 t garlic powder (I used 2 cloves crushed garlic)

1/2 t cumin

1 1/2 t kosher salt

1/4 t pepper

Place the beef in a bowl and gently crumble with your fingers. Add the chipotle peppers, adobo sauce, grated onion, garlic powder, cumin, kosher salt, and pepper. Use your hands (yes, your hands!) to gently mix things together. If you go crazy and over-work ground beef it gets a yucky texture. Just mix it enough to distribute the ingredients and call it good.Divide into 4 patties (or 6 little ones) and place on a preheated grill, indoor grill pan, or skillet.

Chipotle-lime Mayo:
1/2 C Fat free Mayo

2 t lime juice

1 1/2 t adobo sauce (from the canned chipotle chilis)
2T chopped fresh cilantro

Place mayo, adobo sauce, lime juice and cilantro in a small bowl.
Stir it all together. (I halfed the recipe and still had plenty of mayo left over) .

Sadler Burgers

I love this recipe because it adds a little flair to the traditional hamburger. Recipe courtesy of Patrick's former boss.

Sadler Burgers

1 lb ground beef
1 T. ketchup
1T. BBQ sauce
1 t. worchestershire sauce
2 t. steak sauce
2 t. minced dry onions (I used fresh the first time and left it out the second. I don't think this is an essential ingredient)
1 t hamburger seasoning (McCormick)
1/2 t. pepper

Mix all ingredients together and form into burgers. Makes 5 hamburgers.

Playdough

This recipe stolen from Jill.
I don't think it's intended to be eaten, but Amelia is likely to sample it.

Best Playdough
from this link, modified here to show what I did
In a deep saucepan (3 quart or so):
2 cups flour
1/2 cup salt
2 tsp. cream of tartar
Add:
2 cup water
2 Tbsp oil Whisk until smooth.
Cook over medium-low heat until nearly playdough is nearly set (i.e. no liquid is sloshing around your pot. Mixture beginning to hold itself together). Be careful not to let the bottom scorch!
Add:
2 Tbsp. imitation vanilla extract
Stir until vanilla is blended.
(The vanilla extract seems improve the texture and adds a nice scent as well.)

Chicken Pasta Salad (aka Chicken Tar-Tar)

This is an easy recipe aside from the fact that there is a lot of chopping required. In addition, it makes a lot! I usually serve this with parmasean breadticks.

2-3 c. large shell macaroni, cooked (I also use those spirals)
4 c. cooked chicken, diced
2 c. diced celery
2 c. diced apple (leave skins on)
2 c. red grapes, cut in half
2 cans sliced water chestnuts, drained
2 T. green onions, chopped
1 1/2 c. slivered almonds
Chop and combine, adding apples last
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Mix together the following and add to chopped ingredients:
1-1/2 c. Kraft Coleslaw dressing (found by other salad dressings in store)
1-1/2 c. Miracle whip salad dressing

Chill and serve

Bacon and Sun-Dried Tomato Alfredo Pasta (with chicken)

This is a Weight Watchers recipe with modifications.

1 large chicken breast, cut in pieces
8 oz. multi grain pasta
1- (10 oz) package refrigerated light Alfredo sauce (I used bottled Barilla and it was very good)
1/2 c sun dried tomatoes, juliened
Precooked Bacon (I used Hormel real bacon bits from Sam's Club)
3-4 T chopped fresh basil
1/4 t. ground pepper

Cook chicken over the stove, adding 2 cloves crushed garlic, 1 T olive oil and a dash of white wine (optional).
Cook pasta according to package directions. While pasta cooks, combine Alfredo sauce and tomatoes in saucepan. Cook over low heat, stirring occassionally, until tomatoes are juicy and plump. Microwave bacon according to package directions and crumble.
The recipe suggests combining pasta and sauce, I wanted to control my Alfredo intake, so I dished up the pasta, covered with chicken, then topped with Alfredo sauce, bacon bits, and basil.

I also think cooked mushrooms would be good in this dish. You could serve it with a green vegetable, salad, or breadsticks. Quick and easy.

Chicken and Wild Rice Casserole

This is Patrick's favorite meal. It makes quite a lot.

2-3 chicken breasts, boiled and cubed
1 pkg. fresh mushrooms
1 onion, diced
2 boxes Uncle Ben's Wild Rice (NOT instant)
1 pint cream (the littlest carton they sell--whatever that is)
8 oz. chicken broth.
Cheddar Cheese

Cook Wild Rice according to package directions (make sure to stir in spice packet). Meanwhile Cook mushrooms and onions in a frying pan with a bit of olive oil. Combine chicken, rice, mushrooms and onions in a large casserole dish. Stir until well distributed. Pour chicken broth and cream over top. Cover and cook at 350 for 1 hour, topping with cheese the last 10 min. Serve immediately

Fruit Dip

I tried this for a party and thought it was simple and delicious.

1-7 oz jar of marshmallow cream (I did think the dip was too sweet-- I would try less next time)
1 pkg. low-fat cream cheese, softened
1/8 lime, juiced or 1 T orange juice
1 t. vanilla

Whip cream cheese until smooth. STIR in marshmallow cream followed by juice and vanilla. Serve with strawberries, bananas, apples, or other fruit of your choosing.

Baked Mashed Potatoes

To make this recipe a bit healthier, I use all fat free dairy products. They are still delicious.

2-1/2 lbs. potatoes
3 oz cream cheese
1/2 c. sour cream (I added more to taste)
1/4 c. milk

salt and pepper to taste

Place potatoes in a large pot and cover with water. Bring to boil and simmer until soft. Drain and mash. Add sour cream, cream cheese, basil, and garlic. Combine using a mixer until smooth.

Spread in baking dish and cook at 325 for 30-45 min or until hot.

This makes enough for 6 servings.

Chocolate Peanut Butter Cup Cookies

These are the most delicious peanut butter cookies ever. Be warned, they are very sweet. Also, Justin and I like them much better the next day.

1 cup butter, softened

3/4 cup creamy peanut butter

3/4 cup white sugar

3/4 cup brown sugar

2 eggs

1 tsp vanilla

2 1/3 cups flour

1/3 cup cocoa powder

1 tsp baking soda

1 cup semisweet chocolate chips

1 cup peanut butter chips

10 reeses peanut butter cups, cut into eighths

Cream together the butter, peanut butter and sugars. Beat in the eggs and vanilla. Combine the flour, cocoa and baking soda. Add to the cream mixture. Stir in the chocolate chips, peanut butter chips and peanut butter cups. Bake at 350 degrees for 8-10 minutes. Let cool

* I always freeze the peanut butter cups before cutting them up and adding them.

Wicked Good Steak Marinade

From allrecipes.com with modifications.

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice
1/4 cup Worcestershire sauce
2 cloves crushed garlic
2 tablespoons dried basil

Mix ingredients, set steak in marinade for 2-4 hours. Grill steak to perfection and serve.

Caribbean Chicken Salad

This salad is reminiscent of Chili's Caribbean Salad. I like this recipe very much. The dijon in the salad dressing does make it a bit spicy. Also beware of putting too much onion in the salsa. I made this for a lunch group and let the ladies build their own salads.

Chicken
2-4 skinless, boneless chicken breast halves, pounded
1/2 cup teriyaki marinade sauce
Seal chicken in plastic bag, cover with marinade and let sit for at least 2 hours (mine sat over night). Just before serving, grill chicken breasts to perfection and slice in strips.

Salsa
2 tomatoes, seeded and chopped (could use more)
1/2 cup chopped onion
2 teaspoons minced jalapeno pepper
2 teaspoons chopped fresh cilantro
Juice of 1/2 Lime

In a small bowl mix the tomatoes, onion, jalapeno pepper, lime, and cilantro. Cover salsa, and refrigerate.

Dressing

1/4 cup Dijon mustard
1/4 cup honey
1 1/2 tablespoons white sugar (I used Splenda)
1 tablespoon vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 teaspoons lime juice

In a small bowl, mix the mustard, honey, sugar, oil, vinegar, and lime juice. Cover dressing, and refrigerate.

3/4 pound mixed salad greens (I used 3 hearts of romaine)
1 (8 ounce) can pineapple chunks, drained
4 cups corn tortilla chips

Arrange mixed salad greens on plates. Spoon some of the salsa over each salad, and sprinkle with 1/4 of the pineapple chunks. Break tortilla chips into large chunks, and sprinkle over salads. Lay some of the grilled chicken strips on each salad. Finally, drizzle dressing over each salad, and serve.

Lemon Pepper Chicken

We had this at WilSUN days this weekend and it was quite delish. The recipe is from LeAnn Whitesides (Laura's mom)

6 boneless chicken breast (laura used chicken tenders)
1 can cream of chicken or mushroom soup

1 tsp lemon pepper

1/2 c. milk

1 cup grated cheddar cheese

1/4 c. mayo

1 tbsp parsley

sprinkle chicken breasts generously with seasoning. Pre heat oven to 350. Bake chicken for 30 minutes. Mix remaining ingredients together to make sauce and pour over chicken. Bake and additional 20-30 minutes. Serve sauce over rice.

*Laura uses low fat everything and said it still tastes fabulous.

Fabulous Chicken Marinade

It's grilling season. Here is something new to try.

1 c. soy sauce
1/2 c. vegetable oil
3 T brown sugar
3 cloves garlic, crushed
1 T sherry (I used white wine and it was delicious)
4 boneless skinless chicken breasts pounded 1/2 inch thick

Combine ingredients. Marinade chicken at least 4 hours. Grill, basting with remaining marinade as chicken cooks.

The Ultimate Chocolate cake

This cake is divine. It has been tested by the most critical taste buds and passed the test.

1 cube butter

1 cup sugar

4 eggs

16 oz chocolate syrup

1 tbsp vanilla

1 cup flour

1 tsp instant coffee crystals

1. cream butter and sugar. Add eggs one at a time. Then add chocolate syrup and vanilla. Add the flour and coffee crystals--being careful not to overmix (will make cake tough).

2. Divide between two round cake pans. Bake at 325 for 25-30 minutes, or until tooth pick comes out clean. Let cakes cool.

Filling:

1 pkg frozen raspberries, thawed (discard excess juice) and smashed

1 8-oz pkg cream cheese

1/2 cup heavy whipping cream

1/4-1/2 cup powdered sugar

1 tsp vanilla

1. Combine cream cheese, powdered sugar and vanilla, beat until smooth. Beat cream until stiff. Fold in whipped cream to cream cheese until completely combine. May store in fridge until cake cooled.

2. Once cake is cooled, make a layer of raspberries on your bottom cake layer. Next, spread on your cream cheese/whipped cream topping evenly. Place the second cake on top, and place in fridge until cooled.

Frosting, chocolate genache:

8 oz good quality semi-sweet chocolate chips

1/2 cup heavy whipping cream.

1/4 tsp instant coffee crystals

1. Heat the cream in a pan until simmering. Pour over chocolate chips in a bowl. Let sit 5 minutes, then stir until completely combined, add coffee crystals. Let the frosting sit 15 minutes before frosting the cake.

Icing tips: Genache can be a little more tricky. It is essential your cake is properly cooled. Start on top and then frost sides. I place pieces of wax under the edges of the cake, and then remove them after I am done frosting. This keeps your plate clean. Is best served after a night in the fridge.

This cake is to die for.