Tonight's Dinner Yum

Cajun Chicken Wraps

4 thin chicken breasts cutlets

Cajun seasoning

olive oil

1 small onion, sliced

4 flour tortillas

shredded Colby jack cheese

shredded lettuce

thin sliced roma tomato

Take each chicken breast and sprinkle both sides liberally with some of the Cajun seasoning. Heat about 2 T. olive oil in a skillet over med. high heat. Place the chicken breast in the pan and reduce the heat to medium. Cook for about 5 minutes per side until done. Remove and let them rest on a plate. Add a tad more oil in the pan and toss in the onions. Turn off the heat and just stir them around to collect the remaining seasoning in the pan. Slice the chicken and heat the tortillas in the microwave for about 30 seconds. Place a tortilla on the plate, cover with some of the cheese then top with 1/4 of the chicken, then some onions, lettuce and tomato. Bring the outer edges over to the center and press slightly to seal. Repeat with remaining tortillas. Serve with a side of sour cream if you prefer.

Cajun Seasoning:

2 tsp. salt

1 tsp. black pepper

1 T. garlic powder

1 1/2 tsp. onion powder

1 tsp. cayenne pepper

1 1/2 tsp. oregano

1 tsp. thyme

Mix together and store in an airtight container.

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Broccoli and Bow Ties

Ingredients

Kosher salt

8 cups broccoli florets (4 heads)

1/2 pound farfalle (bow tie) pasta

2 tablespoons unsalted butter

2 tablespoons good olive oil

1 teaspoon minced garlic

1 lemon, zested

1/2 teaspoon freshly ground black pepper

1 tablespoon freshly squeezed lemon juice

1/4 cup toasted pignoli (pine) nuts

Freshly grated Parmesan, optional

Directions



Cook the broccoli for 3 minutes in a large pot of boiling salted water. Remove the broccoli from the water with a slotted spoon or sieve. Place in a large bowl and set aside.
In the same water, cook the bow-tie pasta according to the package directions, about 12 minutes. Drain well and add to the broccoli.
Meanwhile, in a small saute pan, heat the butter and oil and cook the garlic and lemon zest over medium-low heat for 1 minute. Off the heat, add 2 teaspoons salt, the pepper, and lemon juice and pour this over the broccoli and pasta. Toss well. Season to taste, sprinkle with the pignolis and cheese, if using, and serve.
To toast pignolis, place them in a dry saute pan over medium-low heat and cook, tossing often, for about 5 minutes, until light brown.
2002 Barefoot Contessa Family Style


Article source: www.foodnetwork.com/

Wild Blueberry Charlotte

Ingredients

    1⁄3 cup granulated sugar

    1⁄3 cup water

    2 1⁄2 cups frozen wild blueberries

    1 (7 g) envelope unflavored gelatin

    1 cup creme fraiche or 1 cup sour cream

    2⁄3 cup whipping cream

    12 thin french-style ladyfinger cookies

    fresh mint leaves

Directions

 

1. In a small saucepan, bring the sugar and water to a boil. Boil for 5 minutes and pour over wild blueberries. Place half of he blueberry mixture into blender and purée until smooth. Set aside other half.

1. Sprinkle gelatin over 1/4 cup water in a small saucepan.

1. Heat over medium heat until dissolved and add to wild blueberry purée. Set aside and let cool, stirring occasionally, for about 15 minutes or until thickened.

1. Stir in creme fraiche.

1. In another bowl, whip cream until stiff peaks form and fold into wild blueberry mixture.

1. Line a 2-cup deep dish with ladyfingers. Spoon wild blueberry mixture over ladyfingers and spread evenly.

1. Cover and refrigerate for about 4 hours or until set.

1. Turn out Charlotte onto serving plate and garnish with reserved wild blueberries and mint.
2. 
   

Article source://www.food.com

Orange Chicken (Restaurant Style)

Ingredients

    1 cup water
    1⁄2 cup orange juice
    1⁄4 cup lemon juice, fresh squeezed
    1⁄3 cup rice vinegar
    2 1⁄2 tablespoons soy sauce
    1 tablespoon grated orange zest
    1 cup packed brown sugar
    1⁄2 teaspoon minced fresh gingerroot
    1⁄2 teaspoon minced garlic
    2 tablespoons chopped green onions
    1⁄4 teaspoon red pepper flakes
    3 tablespoons cornstarch
    2 tablespoons water


Chicken

2 lbs boneless skinless chicken breasts, cut into 1/2 inch pieces
1 cup all-purpose flour
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
3 tablespoons olive oil

Directions

    Pour into saucepan water, orange juice, lemon juice, rice vinegar, and soy sauce; and set over medium-high heat. Stir in orange zest, brown sugar, ginger, garlic, red pepper, and chopped onion. In a small bowl Mix 3 Tablespoons of cornstarch with 2 Tablespoons of cold water mix well and add it to your sauce. Bring to a boil. Remove from heat, and let cool 10 to 15 minutes.

    Place chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve remaining sauce. Seal bag, and refrigerate at least 2 hours.

    In another resealable plastic bag, mix the flour, salt, and pepper. Add marinated chicken pieces, and shake to coat.

    Heat the oil in a large skillet over medium heat. Place chicken in skillet, and brown on both sides. Remove to paper towels, and cover with aluminum foil.

    Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together cornstarch and 2 tablespoons water, and stir into sauce. Reduce heat to medium low; stir in chicken pieces, and simmer, about 5 minutes, stirring occasionally.

    Serve over Fried Rice or steamed white Rice.

    Enjoy!

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Peanut Butter Chocolate Chunk Cookies

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Ingredients

    1⁄2 cup unsalted butter    3⁄4 cup chunky peanut butter    1⁄2 cup sugar    1⁄2 cup dark brown sugar, firmly packed    1 large egg    1⁄2 teaspoon vanilla    1 cup all-purpose flour    3⁄4 teaspoon baking soda    6 ounces bittersweet chocolate chips or 6 ounces bittersweet semisweet chocolate chunks

DirDirections

    Cream the butter and peanut butter together until fully incorporated.    Add the sugars and cream on medium speed.    Add the egg and vanilla and mix until completely incorporated.    Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.    Drop by teaspoonfuls onto parchment-lined baking sheets.    Bake at 350° for 9 minutes or until golden browections

Berry-Smash Muffins (Strawberry Muffins)

Ingredients

    1 2⁄3 cups fresh strawberries
    2⁄3 cup sugar
    1⁄3 cup vegetable oil
    2 eggs
    1 1⁄2 cups Gold Medal all-purpose flour
    1⁄2 teaspoon baking soda
    1⁄2 teaspoon salt
    1⁄2 teaspoon cinnamon

Directions

    Heat oven to 425 F.
    Put a paper baking cup in each of 12 regular-size muffin cups, or grease just the bottoms of 12 muffin cups.
    Slightly smash strawberries in large bowl, using fork.
    Stir in sugar, oil and eggs until mixed.
    Stir in other ingredients just until moistened.
    Spoon batter into muffin cups.
    Bake 15 to 18 minutes or until light golden brown or toothpick poked in center comes out clean.
    Cool 5 minutes.
    Loosen sides of muffins from pan if needed, and take them out of the pan.
    Makes 12 muffins.
    Tip: If you do not have fresh strawberries, you can use frozen strawberries that you have thawed and drained.

 Article source:http://www.food.com/recipe

Chili Macaroni and Cheese

This is a great meal for kids, totally easy to prepare and perfect for cold weather. It is a definite tummy pleaser!

Ingredients

    2 (15 ounce) cans chili with beans
    1 cup macaroni noodles
    1 cup cheddar cheese, grated
    1 small onion, chopped
    1 tablespoon italian seasoning
    1 teaspoon salt
    Tabasco sauce

Directions

    Cook macaroni as directed on package.
    While Macaroni is cooking heat chili.
    Add Italian seasoning, salt, and Tabasco sauce (I like 4-5 squirts) to chili.
    Mix onion, chili, and macaroni in large bowl.
    Put mixture in a casserole dish and add cheese.
    Bake for 10-15 minutes in a 350 degree oven, or until cheese melts.
    Serve and enjoy!


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