Chicken Enchiladas

http://allrecipes.com/Recipe/Campbells-Easy-Chicken-and-Cheese-Enchiladas/Detail.aspx

Ingredients

• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®)
• 1/2 cup sour cream
• 1 cup Pace® Picante Sauce
• 2 teaspoons chili powder
• 2 cups chopped cooked chicken
• 1/2 cup shredded Monterey Jack cheese
• 6 flour tortillas (6"), warmed
• 1 small tomato, chopped
• 1 green onion, sliced

Directions

1. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
2. Stir 1 cup picante sauce mixture, chicken and cheese in a large bowl.
3. Divide the chicken mixture among the tortillas. Roll up the tortillas and place them seam side up in 11 x 8" shallow baking dish. Pour the remaining picante sauce mixture over the filled tortillas. Cover the baking dish.
4. Bake at 350 degrees F. for 40 min. or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Footnotes

Tip: Stir 1/2 cup canned black beans, drained and rinsed into the chicken mixture before filling the tortillas.

Quick Pizza Margherita

http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000000399172

Make a thin and crispy pizza in under 30 minutes with refrigerated pizza dough, plum tomatoes, mozzarella and basil.

Yield: 4 servings (serving size: 2 pieces)

Ingredients

• 1 (10-ounce) can refrigerated pizza crust dough
• Cooking spray
• 1 teaspoon extra-virgin olive oil, divided
• 1 garlic clove, halved
• 5 plum tomatoes, thinly sliced (about 3/4 pound)
• 1 cup (4 ounces) shredded fresh mozzarella cheese
• 1 teaspoon balsamic vinegar
• 1/2 cup thinly sliced fresh basil
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

Preparation

Preheat oven to 400°.

Unroll crust dough onto a baking sheet coated with cooking spray; pat into a 13 x 11-inch rectangle. Bake at 400° for 8 minutes. Remove crust from oven, and brush with 1/2 teaspoon oil. Rub crust with cut sides of garlic.

Arrange tomato slices on crust, leaving a 1/2-inch border; sprinkle evenly with cheese. Bake at 400° for 12 minutes or until cheese melts and crust is golden.

Combine 1/2 teaspoon oil and vinegar, stirring with a whisk.

Sprinkle pizza evenly with sliced basil, salt, and pepper. Drizzle the vinegar mixture evenly over the pizza. Cut pizza into 8 pieces.

Nutritional Information

Calories: 298 (30% from fat)

Fat:10g (sat 4.6g,mono 3.5g,poly 1.4g)

Protein:12.2g

Carbohydrate:38.6g

Fiber:2.1g

Cholesterol:22mg

Iron:2.6mg

Sodium:595mg

Calcium:175mg

Halibut with Herb Butter

Recipe based on : http://www.thecookingguy.com/cookbook/recipe.php?id=553

• 1 Halibut steak, cut into four pieces without the bone
• ~ 1 1/2 tbs soft butter or margarine
• lemon zest from one lemon
  
• juice of 1/4 a lemon
• ~ 1 1/2 tbs chopped fresh basil (or herb of your choice)
  
• 1 garlic clove pressed
• 1 blade of green onion, chopped (or shallot diced fine)
  
• Pinch of Kosher salt
• ground pepper
  
• 2 tbs olive oil
  

Steps

1. To butter add lemon zest, lemon juice, basil, garlic, and green onion. Mix wel.
2. Season Halibut with olive oil, salt and pepper
3. Place Halibut in a hot pan face down and sear for about 3 minutes on each side (or broil halibut for a few minutes like we did)
   
4. plate fish and top with the butter mixture
5. Let butter melt on top of fish and serve

Thai Red Curry with Chicken

From: http://recipes.epicurean.com/recipe/17521/chicken-in-thai-red-curry.html

Ingredients:

• 1 can coconut milk - (14-ounce)


• 1/2 tablespoon red curry paste


• 1 tablespoon soy sauce


• 1 1/2 tablespoons brown sugar


• 1 tablespoon lime juice


• 1/3 cup basil leaves - coarsely chopped


• 2 teaspoons olive oil


• 1 pound chicken breast halves - cut in 1" cubes


• 1/2 medium bell pepper - julienned


• 1 medium carrot - shredded


• 1 medium zucchini - shredded

Directions:
In a medium saucepan, combine coconut milk and red curry paste. Bring to a low boil and let simmer for five minutes. Add soy sauce, brown sugar, and lime juice. Stir, let simmer for 5 more minutes. Add basil leaves; remove from heat.In a large nonstick skillet, heat olive oil over medium high heat. Season chicken cubes with salt and pepper. When oil is hot, add chicken. Cook until no longer pink in the middle (about 7 minutes). Add bell pepper, carrot, and zucchini. saute until the vegetables wilt. Add curry sauce to chicken mixture. Simmer for 5 minutes over low heat. Serve over rice.
Its very HOT, so you might want to work your way up to a half tablespoon. I had a difficult time finding it, but finally found some at a local market (4 ounces for $2.79 by Thai Kitchen). I probably got ripped off, but was glad to finally find it. For a more "authentic" curry use fish sauce instead of soy sauce and (kaffir) lime leaves instead of lime juice. Calories: 708 Calories From Fat: 58% Protein: 58g Carbohydrate: 25g Cholesterol: 154mg Sodium: 665mg
This quick curry owes a large part of its ease of preparation to the red curry paste (a paste made from red chili, onion, garlic, and spices).

Chocolate Oatmeal Cookies

Ingredients

1 cup all-purpose flour

3 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup margarine

1/2 cup brown sugar

1/2 cup white sugar

1 egg

1 teaspoon vanilla extract

1 1/4 cups rolled oats

1/2 cup semisweet chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Stir together the flour, cocoa, baking powder, baking soda, salt and cinnamon; set aside.

In a large bowl, cream together the margarine, brown sugar and white sugar. Beat in the egg and vanilla. Stir in the dry ingredients using a wooden spoon. Mix in the oats and chocolate chips. Drop by tablespoonfuls onto cookie sheets, leaving 2 inches between cookies.

Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Pepper Halibut (or Turbot) with Salsa Cream

1 red pepper, cut into chunks (next time, we should cut them smaller than the pic above)

1-1.5 pounds Halibut or Turbot

3/4 cup sour cream (we used plain 2% Greek yogurt - note: this does not heat well)

1/3 cup salsa verde (green salsa)

Cumin, cayenne and chili powder to taste

dried parsley for garnish

Steps

Heat broiler.

Spray cookie sheet with oil. Place fish on cookie sheet.

Sprinkle cumin, chili powder and cayenne over fish

Add the red pepper chunks to cookie sheet.

Broil fish and red peppers until done - maybe 5-7 minutes depending on thickness

While fish and peppers cook, combine sour cream (or yogurt substitute) and salsa in a little pot and simmer until heated through (note: do not heat the yogurt too much or it will disintegrate into ugly stuff)

Plate it by putting some pepper mixture on plate, then fish on top and spoon some of the salsa cream over the top

Garnish with a little parsley.

based on:

http://www.thecookingguy.com/cookbook/recipe.php?id=370

Squid with Caramelized Onions

Servings 4

Ingredients

1/4 cup extra virgin olive oil

2 garlic cloves, unpeeled

1 onion, thinly sliced vertically

sugar to taste

1 bay leaf

salt

3/4 lb fresh squid, cleaned and cut into small triangles or 3/4 lb baby calamari

2 tablespoons dry white wine

1 teaspoon chopped flat leaf parsley

Directions:

Prep Time: 5 mins

Total Time: 20 mins

1 Heat the olive oil in a large saute pan over a medium flame. Split open the garlic clove by placing it on a cutting board and pressing down hard with the base of your hand or with the flat side of a knife. Add the garlic to the pan and cook until it starts to brown, about 2 minutes.

2 Add the onions and bay leaf, and cook slowly until the onions are light brown, about 10 minutes. Then reduce the heat to low and cook, stirring occasionally, until the onions are soft and tender (caramelized), about 20 minutes. If the onions start to get too dark, add 1/2 tablespoon of water. If onions do not caramelize, add sugar to sweeten onion mixture. Remove them from the pan with a slotted spoon and set aside, leaving the oil in the pan.

3 Raise the heat to high and sprinkle a little salt on the oil and sugar. Add some of the squid, making sure you don't overcrowd the pan--you need to leave plenty of space between them so the heat remains high and the squid is sauteed, not boiled. Saute for 15 to 20 seconds on each side. Remove the squid from the pan and repeat the process with the remaining squid.

4 Return all the squid to the pan, add the caramelized onions and stir together. Pour in the wine and boil for around 20 seconds. Sprinkle with the parsley and serve.

Read more: http://www.food.com/recipe/squid-with-caramelized-onions-361742#ixzz1FghptGwy

Chicken Etouffee

Ingredients

steamed rice

caramelized onions from squid recipe above

3 celery stalks, chopped

1 green pepper, chopped

roughly 6-7 tablespoons butter

1/2 pound chicken, cut into bite sized pieces & marinated in soy sauce & sherry (sherry optional)

3.5 cups chicken stock

1-2 tablespoons corn starch premixed with water for thickening

1-3 tablespoons ketchup

salt and pepper to taste

Cajun seasoning to taste (we mixed chili powder, garlic powder, red pepper, onion powder, thyme & basil)

Directions

Make the steamed rice:

Combine the rice and water in a saucepan, and bring to a boil. Cover, and reduce heat to low. Simmer for 15 to 20 minutes, until rice is tender and water has been absorbed.

When making the caramelized onions for the squid recipe, add the celery and green peppers to the hot pan after onions become translucent.

After squid recipe is finished, add butter to the remaining onion mixture in a hot pan.

While onion mixture is cooking with butter, cook the marinated chicken in wok/pan with oil.

Add chicken stock to butter/onion mixture. Add cornstarch mixture. Add cooked chicken. Heat until well thickened.

Add ketchup and spices to taste.