Paprika Chicken

DELICIOUS!! And really easy. Oh, and a little bit of a kick!

This is from Gourmet Magazine, and calls for a 3 1/2 lb. whole chicken, cut into serving pieces.  I instead used 3 boneless, skinless chicken breasts and cut the spices in half, but would recommend 4 and keep all the spices if you're going to replace the whole chicken....

1 whole chicken, cut into serving pieces (about 3 1/2 lbs)

1 Tbsp. Extra-virgin olive oil

1 1/2 Tbsp. Paprika

1/2 tsp. cayenne pepper

1/2 tsp. cinnamon

1 sweet onion, cut into wedges

Preheat oven to 500 degrees.  In a large bowl, mix the oil with the spices, and add 1 1/2 tsp. salt and 1 tsp. black pepper.  Add the chicken and onions to the bowl and toss to coat evenly.  Put chicken mixture into a shallow 3-qt baking dish.  Bake for 30 minutes or until is done through and skin is golden brown.  Drain off juices and fat before serving.  

I served it with rice and steamed broccoli, but might also go well with fresh bread and a salad... Also, I baked for exactly 30 minutes and it was perfect.... just a note...

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March Menu

I'm only going to post recipes for the new recipes after I make them so I can tell you what changes to make. :) Also, my February menu left me with 3 extra meals (due to night's out or extra left-overs), so there's some repeats from last month...

3/2-3: Spaghetti & Meatballs

3/4: Turkey Noodle Soup (from the freezer)

3/5-6: Chicken curry & rice

3/7: Krautranzas (from the freezer)

3/8: Popcorn, apples, and cheese

3/9-10: Chicken Flautas

3/11: Pita bread & hummus

3/12: Thai chicken pitas 

3/13: Thai chicken & rice

3/14: Chili (from the freezer)

3/15: Popcorn, apples, and cheese

3/16-17: Beef stroganoff & broccoli

3/18: Split Pea Soup (freezer)

3/19-20: spaghetti & meatballs w/ veggies

3/21: stir fry w/ rice

3/22: Popcorn, apples & cheese

3/23-24: Slow cooker chicken tortilla soup

3/25-26: Krautranzas (Mac's going to be home by himself, so I don't really have to plan)

3/27-29: OREGON!!!!! 

3/30-31: Pasta w/ pea sauce

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Really Simple Tomato-Mozzarella Casserole

1 lb. dry pasta (recipe calls for Ziti, but I used rotini... really, any short, sturdy pasta will work)

1- 14 oz. can diced tomatoes

1 - 32 oz. can crushed tomatoes

2 cloves garlic

1 Tbls. vegetable oil

2 Tbls. Fresh chopped basil (or 2 tsp. dried - I used Italian Herb Seasoning instead)

1/2 tsp. (or more) salt

1/4 tsp. sugar

8 oz (2 cups) shredded mozzarella cheese

1/4 cup. grated parmesan cheese

Cook pasta according to package in a large pot.  Drain, reserving 1/2 cup of the cooking water.  Put back in pot and set aside.  In a 12" skillet, cook minced garlic in the oil until tender, but do not brown.  Add tomatoes and simmer until slightly thickened, about 15 minutes.  Stir in basil, sugar, and salt.  Add sauce to the pasta and toss, adding the reserved pasta water as needed to loosen sauce.  

Preheat oven to 400 degrees.  Spread 1/2 of the pasta mixture into an oiled 9 x 13 baking pan.  Sprinkle 1/2 of each type of cheese over the top.  Spread the rest of the pasta mixture, then the rest of the cheese.  Bake for 20 minutes.  Let cool for 5 minutes before serving.

*Mac and I both decided it would be delicious with ground beef in it as well!  You could replace the diced tomatoes with 1/2 lb. or so of ground beef, if you want it to be meaty.

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No-bake chocolate peanut butter cookies

2 cups white sugar

3 Tbs. unsweetened cocoa powder

1/2 c. margarine/butter

1/2 c. milk

1 pinch salt

3 c. quick cooking oats

1/2 c. peanut butter

1 tsp. vanilla

In a saucepan, bring sugar, cocoa, margarine, milk, and salt to a rapid boil for 1 minute.  stir in oats, peanut butter, and vanilla. mix well.  drop by teaspoonfuls on waxed paper and let cool.

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Flourless Peanut Butter Cookies

*Just a forewarning - these aren't my favorite pb cookies, but they can be made in the Philippines! :)

1 cup peanut butter

1 cup white sugar

1 egg

Combine ingredients and drop by teaspoonfuls on cookie sheet.  Bake for 8 minutes at 350 degrees.  Let cool. 

(Anna, you could make these in the toaster oven, I'm pretty sure)

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Hamburger Stroganoff

1 lb. ground beef

1 medium onion, chopped

1/4 c. butter

2 Tbs. flour

1 tsp. salt

1 tsp. garlic salt

1/4 tsp. pepper

2 cans cream of mushroom soup

1/2 c, sour cream

2 c. hot cooked noodles

Cook ground beef and onion in butter until onion is tender.  Stir in dry ingredients and mushrooms.  Cook 5 minutes, stirring constantly.  Remove from heat, stir in soup.  Simmer uncovered 10 minutes.  Stir in sour cream, heat through.  Serve over noodles.

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Madonna Salad

1- 3 oz. pkg. apricot jello

1 sm. can crushed pineapple

1/4 c. sugar

3 oz. cream cheese

1 sm. jar apricot baby food

1 carton cool whip

Bring jello, pineapple and sugar to a boil.  Mix the cream cheese and baby food together.  Add to first mixture.  Fold into cool whip.  Chill.

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Hamburger Soup

1 lb. hamburger

1 onion, chopped

3-4 potatoes, cubed

3 carrots, chopped

2 celery leaves

2 - 8oz. cans tomato sauce

1 sm. bay leaf

1/4 tsp. pepper

1/2 tsp. thyme

1/2 tsp. basil

4 tsp. salt

1/4 c. rice

1 1/2 qt. water

Brown beef and onion in a big pot.  Add rice, water, tomato sauce, spices, and carrots.  Simmer for 15 minutes.  add chopped potatoes and celery.  Simmer for 45 minutes.

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No-Bake Cornflake Cookies

4 cups cornflakes

1 1/2 cups flaked coconut

3/4 cup chopped pecans

1/2 cup light corn syrup

1 1/2 cups sugar

dash salt

1/2 cup evaporated milk

1/4 cup butter

In a large bowl, combine cornflakes, coconut and pecans; set aside.  Place remaining ingredients in a 1-qt. saucepan.  Bring mixture to 240 degrees F (soft-ball stage), stirring constantly.  add syrup mixture to dry ingredients; stir well.  Drop by tablespoonfuls onto waxed paper.

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Skillet broccoli with red bell pepper and sweet soy sauce

1 bunch broccoli

1/4 cup water

2 Tbs. Vegetable oil

3 garlic cloves, minced

1/8 tsp. Red pepper flakes

2 Tbs. Soy sauce

2 Tbs. Rice vinegar

1 tsp. Sugar

1 red bell pepper, stemmed, seeded, and chopped

Cut the broccoli florets and stalks into 1 to 1 1/2 inch pieces.  Combine the broccoli with water, soy sauce, vinegar, and sugar in a 12-inch nonstick skillet. Cover and cook over high heat until the water is simmering and the broccoli begins to turn bright green, about 2 minutes.  Uncover and add pepper.  Clear the center of the pan and add the oil, garlic, and pepper flakes.  Mash the garlic into the pan with the back of a spoon and add 1 tsp. Grated ginger.  Allow garlic to cook for 10 seconds before stirring it into the vegetables.  

Courtesy of America's Test Kitchen Cookbook

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Gazpacho

3 large, ripe tomatoes, cored and quartered

2 red bell peppers, stemmed, seeded, and chopped coarse

2 cucumbers, peeled, halved, seeded and chopped coarse

5 cups tomato juice

1 onion, minced

1/3 cup sherry vinegar

2 garlic cloves, minced

1/2 tsp. Tabasco

Salt and pepper

1/4 cup minced fresh parsley or cilantro

Extra-virgin olive oil (optional)

Finely chop the tomatoes, bell peppers, and cucumbers, and place in a large bowl.  Stir in the tomato juice, onion, vinegar, garlic, tabasco, and 1 tsp salt.  Cover and refrigerate for 2 hours.  Season the soup with salt and pepper to tasted.  Ladle into chilled bowls and sprinkle with the parsley and a drizzle of oil before serving.  

Courtesy of America's Test Kitchen Cookbook

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Szechuan Chicken

1 lb. Skinless, boneless chicken breasts, cut into bite-size pieces

1/4 cup. Teriyaki sauce

2 tsp. Chopped garlic

1 cup. Sliced red bell pepper

1 cup sliced green bell pepper

16 green onions, cut in 1-inch pieces

2-4 Tbl. Szechuan sauce

1/3 cup dry roasted peanuts, unsalted

Combine chicken with teriyaki sauce, and marinate at least 1 hour in the refrigerator.  Drain and discard marinade. Spray a large skillet with non-stick cooking spray and stir-fry chicken with garlic until no longer pink.  Add remaining ingredients except peanuts, and stir-fry for 1-2 minutes or until vegetable are tender.  Add peanuts.

Courtesy of Quick & Healthy Cookbook

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Pasta Sea Shell Casserole

8 oz. Medium-size seas shell pasta (about 4 cups dry)

3/4 lb. Extra lean ground beef or ground turkey

3 tsp. Chopped garlic

1/2 tsp. Onion powder

3 cups spaghetti sauce

1 Tbl. Grated parmesan cheese (optional)

Prepare pasta according to package directions, omitting salt and oil.  Drain and set aside.  Meanwhile, continue with either method below.

Stove Top: In a skillet that has been sprayed with non-stick cooking spray, brown meat with garlic and onion powder.  Simmer until cooked.  Add sauce and heat thoroughly add noodles and continue to cook until thoroughly heated.  Serve with parmesan cheese.

Microwave: In a 3-quart microwave-safe casserole that has been sprayed with non-stick cooking spray, cook meat with garlic and onion powder on high for 3-4 minutes, stirring after each minute to separate the meat.  Add sauce, cover, and continue to cook for 3 minutes, stirring halfway through the cooking time.  Mix in noodles. Cover and cook another minute or until thoroughly heated.  Serve with parmesan cheese.

Courtesy of Quick & Healthy Cookbook

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Naan

1 pkg. Active dry yeast

1/4 cup white sugar

1 cup warm water

1 egg, beaten

3 Tbs. Milk

2 tsp. Salt

4 1/2 cups flour

1/4 cup melted butter

Dissolve yeast until frothy.  Stir in sugar, milk, egg, salt, and enough flour to make a soft dough.  Knead for 6-8 minutes, until smooth.  Place dough in well-oiled bowl, cover with plastic wrap (or a towel) and let double.  Punch down dough.  Pinch off small amounts of dough to make 12-14 pieces.  Roll into balls and allow to rise again.  While dough is rising, warm a skillet on the stove with a small amount of oil or cooking spray.  Roll one ball of dough into a thin circle.  Place onto grill and cook 2-3 minutes.  Brush uncooked side w/ butter and turn over.  Brush cooked side w/ butter and cook until done.  

*you can also make these on the grill, if you have one

Courtesy of Mary King

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Cauliflower with potatoes & peas

4 T oil

2 medium onions, finely chopped

1 lb. Potatoes, diced into 1” pieces

1 small cauliflower, cut into 1” pieces

1/2 tsp. Ground cumin

2 tomatoes, chopped

1 tsp. Salt

1/2 lb. Peas

1/4 tsp. Sugar

1/2 t. Garam masala (indian spices, such as cloves, cardamom, cinnamon, mace, and nutmeg)

Heat oil over med-high heat.  Fry onions 3-4 minutes, until light brown.  Add potatoes and cauliflower and stir.  Add all spices and tomatoes, fry 2-3 minutes.  Add peas, cover and reduce heat to med-low and cook for about 20 minutes until veggies are tender.  Sprinkle with garam masala.

Courtesy of Mary King

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Chicken Curry

3/4 lb. Skinless, boneless chicken breasts cut into strips

1 medium onion, chopped

1 Tbl. Chopped garlic

1-2 Tbl. Curry

1 1/2 cups diced apple

1/4 tsp. Salt (optional)

1 1/2 cups chicken broth

2 Tbl. Flour

2 c. Cooked rice

Spray skillet with non-stick cooking spray.  Stir-fry chicken with onion and garlic until chicken is browned.  Add curry, apple, salt, and 1 cup of broth.  Cover and simmer for 10 minutes or until chicken is done.  In a covered container, shake flour with 1/2 cup of broth to prevent lumps. Stir into chicken mixture and bring to a boil, stirring constantly until thickened.  Serve over cooked rice.

Courtesy of Quick & Healthy Cookbook

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