chicken divan

1/4 c. butter
6 tbsp. all-purpose flour
1/2 tsp. salt
Dash of pepper
2 c. chicken broth
1/2 c. whipping cream
3 tbsp. dry white wine
1 bunch broccoli, cooked and drained
3 chicken breasts, cooked, boned
1/4 c. Parmesan cheese, grated

Melt butter; blend in flour, salt and pepper. Add chicken broth. Cook, stirring until mixture thickens and bubbles. Add cream and wine.

Place broccoli crosswise in a 12x7 1/2-inch baking dish. Place chicken over broccoli. Top with sauce. Sprinkle cheese on top. Bake at 350 degrees for 20 minutes.

tater tot casserole

Layer up:

• a can o' green beans
• cooked hamburger
• pre-baked tater tots
• cream of mushroom soup
• french's fried onions
• cheddar cheese

Bake for 40 minutes at 350 or until cheese melts and bubbles. Serve with ketchup and a Keystone.

kebab marinades

Simple marinades for grilling!

Chop up some chicken or steak, marinate in one of the following for at least an hour, and skewer!

Grill on Med, turning frequently, til cooked.

Chicken:

• 1/2 c. soy sauce
• 1 tbs. oil
• 1 tbs. white wine
  
• 5 cloves of garlic, chopped

Steak:

• 1/3 cup soy sauce
• 1/2 cup olive oil
• 1/3 cup fresh lemon juice
• 1/4 cup Worcestershire sauce
• 1 1/2 tablespoons garlic powder
• 3 tablespoons dried basil
• 1 1/2 tablespoons dried parsley flakes
• 1 teaspoon ground white pepper
• 1/4 teaspoon hot pepper sauce (optional)
• 1 teaspoon dried minced garlic (optional)

easy yaki soba

Ingredients:

12 oz. yakisoba (rinsed with water and drained)
3 cloves garlic (finely chopped)
2 oz. tofu (cut into small pieces and marinated with some soy sauce)
2 oz. cabbage (roughly chopped into pieces)
2 oz. carrot (cut into thin strips)
Some scallions (cut into thin threads)
2 tablespoons oil
2 tablespoons soy sauce
1 tablespoon sake
1/2 teaspoon mirin
3 dashes white pepper powder
1/2 teaspoon sugar
1/8 teaspoon sesame oil

Salt to taste

Method:

Heat up wok with oil. Add garlic and stir fry until light brown in color. Add pork and do a few quick stirs before adding cabbage and carrot. Stir a few times and add noodles and all the seasonings. Continue to stir-fry until the vegetables and noodles are cooked, for 1-2 minutes. Transfer out and serve immediately with some benishoga (Japanese picked ginger).

^NOT yaki soba... just cute white girls and a Chinese Chicken Salad. :)

Orange Lime Mousse

Ingredients:

• 4 large egg yolks, plus 1 large whole egg
• 3/4 cup plus 2 tablespoons sugar
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice (2 to 3 limes)
• 6 tablespoons unsalted butter
• 1 cup heavy cream, chilled
• 1 teaspoon ground cinnamon
• 1 lime, halved lengthwise and thinly sliced into half-moons
• 1 navel orange, halved lengthwise and thinly sliced into half-moons

Directions:

1. Make citrus curd. Prepare an ice-water bath; set aside. Cook egg yolks, egg, 3/4 cup sugar, and juices in a medium saucepan over medium heat, whisking constantly (be sure to reach sides and bottom of pan) until thickened, 5 to 7 minutes. Remove from heat.
2. Whisk in butter 1 tablespoon at a time. Set pan in ice-water bath; whisk until cool, about 5 minutes. Pass curd through a sieve into a medium bowl. Press plastic wrap directly onto surface to prevent a skin from forming. Refrigerate until set, 30 to 45 minutes. Whisk cream and 2 tablespoons sugar until stiff peaks form; refrigerate.
3. Whisk one-third of whipped cream into curd. Gently fold in remaining whipped cream. Divide among serving bowls; refrigerate until ready to serve. Dust with cinnamon; garnish with citrus.

Cuban Black Beans

1 pound black beans, washed
1/4 cup olive oil
1 large onion, chopped
1 medium green bell pepper, chopped
6 cloves garlic, peeled and minced
5 cups water
1 (6 ounce) can tomato paste
1 (4 ounce) jar diced pimentos, drained
1 tablespoon vinegar
2 teaspoons salt
1 teaspoon white sugar

1 teaspoon black pepper

Preparations:

Place beans in a large saucepan with enough water to cover, and soak 8 hours, or overnight; drain. Heat oil in a medium saucepan over medium heat, and saute onion, green bell pepper, and garlic until tender. Into the onion mixture, stir the drained beans, water, tomato paste, pimentos, and vinegar. Season with salt, sugar, and pepper. Bring to a boil. Cover, reduce heat, and simmer 1 1/2 hours, stirring occasionally, until beans are tender.

Mimosa

Champagne (1 bottle)

Orange Juice (1 carton)

Preparation:

Fill half of a champagne flute with chilled champagne and top off with chilled orange juice, gently stir.

Vegetable Fried Rice

1 c rice

1c water

Cook rice as usual.

2 Tbsp oil

1/2 cup onion

2 c veggies ( I used peas, carrots, & corn but any veggies you like will work and taste SUPER.)

1 egg (for you egg eaters)

1 Tbsp soy sauce

1 tsp rice vinegar

garlic chili sauce to taste

Heat oil. Add onion and saute until soft. Add veggies and toss. Add egg - stirring until cooked. Add rice. Stir well. Add soy sauce, rice vinegar, and chili sauce. Mix well and serve.

Crockpot Jerk Chicken

Note: I tripled the recipe for three times the jerk.

Ingredients:

• 1 large onion, cut into 8 pieces
• 1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
• 1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)
• 1/2 teaspoon ground allspice
• 2 tablespoons dry mustard
• 1 teaspoon freshly ground black pepper
• 2 tablespoons red wine or balsamic vinegar
• 2 tablespoons soy sauce
• 2 cloves garlic, crushed and minced
• 3 to 4 pounds chicken tenders

Preparation:

Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.

Place chicken in a 3 1/2- to 5-quart slow cooker and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).

4 servings.