Curry Chicken

3 T.butter

1/2 cup onions, chopped

2 tsp. curry

1/4 tsp. ginger

1/2 tsp. sugar

2 c. milk

1/4 tsp. salt

2 cups cooked chicken, shredded

3 T. flour

1 & 1/2 cups chicken broth

Saute onions in butter. Add curry, ginger, sugar, salt & milk. Dissolve flour in broth. Add broth to mixture. Stir well while it thickens. Add chicken. Serve over rice.

White Chicken Chili

1 T. olive oil

1 medium onion, diced (about 1 cup)

2 (15oz) cans Great Northern beans

1 lb. boneless, skinless chicken breasts, cubed

3-4 cloves garlic, minced

1 (3.5oz) can green chilies

1/2 tsp. cumin

1/2 tsp. dried oregano

1/2 tsp. coriander

1/2 tsp. salt

freshly ground black pepper to taste

1 (32oz) box chicken broth

1 lime, juiced

1/2 cup chopped cilantro

Toppings: sour cream, chopped cilantro, shredded pepper jack or Monterey jack cheese, avocado, tortilla chips, lime wedges

Heat olive oil in large pot over medium heat. Add the chopped onion & cook for about 2 minutes, just until it starts to become translucent.

While the onions are cooking, drain the beans & rinse with cold water; set aside. Sprinkle the chopped chicken with a little salt & pepper & add to pot. Add the garlic. Cook for 4-5 minutes or until there's no more visible pink on the chicken.

Add green chilies along with all of the juices in the can. Add the beans, cumin, oregano, coriander, salt a few turns of black pepper. Stir to combine & then add the chicken broth.

Bring to a boil & reduce heat to a simmer. Simmer uncovered for 10-15 minutes. Remove from heat & add the juice from one lime & 1/2 cup of chopped cilantro. Add salt & pepper to taste.

Ladle into bowls & top as desired with sour cream, chopped cilantro, cheese, avocado, chips or lime wedges.

via: Our Best Bites cookbook

Stuffed Blue Cheese Potatoes

4 medium russet potatoes

1-2 T. shortening or vegetable oil, for rubbing on the potatoes

1/4 c real butter, cut into chunks

1/2 c sour cream

1 oz (1/4cup) crumbled blue cheese

1/4 c milk or buttermilk

3/4 tsp. salt

dash of pepper

1/2 tsp. garlic powder

8 pieces bacon, cooked crisp & crumbled

shredded cheddar cheese

Preheat oven to 400 degrees. Wash & dry potatoes. Rub them lightly with a bit of shortening or vegetable oil & place directly on oven rack. Bake for 1 hour or until potatoes are tender when pierced with a fork.

Remove potatoes & allow to cool for 5-10 minutes. Cut each potato in half to make 8 servings. You may want to hold them with a potholder as they will still be hot!

Scoop out the insides & place in a bowl. Mash, and add butter, sour cream, blue cheese, milk, salt, pepper, & garlic powder. Beat with a hand mixer until fluffy. Carefully spoon mixture back into potato shells. Place in a baking dish.

Return the potatoes to the oven & bake for 12-15 minutes.

Remove, sprinkle bacon & cheddar cheese over each potato, and bake an additional 3-5 minutes or until cheese is melted & bubbly.

recipe via: Our Best Bites Cookbook

Greek Panzanella

Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt
1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick
1 red bell pepper, large diced
1 yellow bell pepper, large diced
1 pint cherry or grape tomatoes, halved
1/2 red onion, sliced in half rounds
1/2 pound feta cheese, cut in 1/2-inch cubes
1/2 cup calamata olives, pitted
For the vinaigrette:
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon Dijon mustard
1/4 cup good red wine vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Directions
Heat 3 tablespoons olive oil in a large saute pan. Add the bread cubes and sprinkle with salt; cook over low to medium heat, tossing frequently, for 5 to 10 minutes, until nicely browned. Add more olive oil as needed.
Place the cucumber, red pepper, yellow pepper, tomatoes and red onion in a large bowl.
For the vinaigrette, whisk together the garlic, oregano, mustard, vinegar, 1 teaspoon salt and the pepper in a small bowl. While still whisking, add the olive oil and make an emulsion. Pour the vinaigrette over the vegetables. Add the feta, olives and bread cubes and mix together lightly. Set aside for 30 minutes for the flavors to blend. Serve at room temperature.

via: Ina Garten (Food Network)

Fresh Herb Penne With Chicken & Tomatoes

16 oz penne noodles
3 T. olive oil
1 tsp. fresh chopped garlic
1 can (16.5oz) diced tomatoes
1/3 cup fresh basil leaves, chopped or cut into thin strips
cooked chicken breast strips
2 cups shredded mozzarella cheese
salt & pepper to taste

Cook & drain pasta according to package directions.
Heat olive oil in large skillet over medium-high heat. Add garlic & cook for 1 minute. Add tomatoes & basil; cook for 2 minutes. Add chicken; simmer for 5 minutes. Toss with penne & mozzarella cheese. Season to taste with salt & pepper. Serve immediately.

Scotcheroos

1 cup light corn syrup
1 cup sugar
1 cup creamy peanut butter
6 cups Rice Krispies
1 cup chocolate chips (I prefer to use semi-sweet)
1 cup butterscotch chips

In a 3 qt. saucepan, cook the corn syrup and sugar over medium heat, stirring frequently, until sugar dissolves & mixture begins to boil. Remove from heat and stir in peanut butter. Mix well. Add Rice Krispies cereal and stir until well coated. Press mixture into a 13x9x2" pan coated with cooking spray.
In a microwave safe bowl melt the chocolate and butterscotch chips together, stirring every 30 seconds. (Or melt in a saucepan on the stove over low heat, stirring constantly).
Spread melted chocolate/butterscotch chips mixtures over the cereal mixture. Let stand until firm (or speed it along by putting in fridge for 30 minutes). Cut into squares.
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This recipe is easily halved to make in an 8x8 pan. That's what I did this time, but I made the full topping amount and enjoyed it that way. So if you'd like the butterscotch/chocolate layer to be thicker, just double it!

I prefer to chill these in the fridge for a half hour or so to help them set up a bit before cutting. I also prefer to keep these chilled, then pull them out about 10 minutes before eating, but you can also just keep them at room temp.
via: Michelle Palin

Slow Cooker Taco Soup

1 package of powdered ranch dressing mix
1 15 oz can black beans, undrained
1 15 oz can pinto beans, undrained
1 8 oz can tomato sauce
1 15 oz can of corn, undrained
1 4 oz chopped green chili’s
1 15 oz can diced tomatoes, undrained
1 1b ground beef, browned
1/2 onion, diced, cooked/softened with beef
1 package of dry taco seasoning mix
Brown ground beef and diced onions in a large skillet.
Throw skillet contents, and remaining ingredients into a crock pot/slow-cooker and cook for at least 4 hours on high or 6-8 hours on low.

Recipe via: Cafe Zupas
Serve with corn chips, sour cream, and grated cheese.

Serves 6-8