Apple Pancakes

Flavored with warm spices, these apple pancakes are ideal for an autumn or winter brunch. Grated apple is blended into the batter, then a thing apple slice is cooked inside each pancake. Serve with warm maple syrup, if desired.

Apple Pancakes

From Williams-Sonoma

Makes about 12 pancakes

2 eggs
2 C all-purpose flour, sifted
1/3 C plus 2 T sugar
2 t baking powder
1 t baking soda
1 t salt
2 t ground cinnamon
1 t ground ginger
1/4 t freshly grated nutmeg
2 C plus 2 T buttermilk
4 T unsalted butter, melted
2 t vanilla extract
2 peeled Granny Smith apples, 1 cored and finely grated, 1 thinly sliced on a mandoline

In a bowl, using an electric mixer, beat the eggs on medium speed until frothy. Add the flour, the 1/3 C sugar, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, buttermilk, butter and vanilla. Stir just until smooth and no lumps of flour remain; do not over-mix. Add the grated apple and stir just until combined.

Heat a griddle over medium-high heat until a few drops of water flicked onto the surface skitter across it. Lightly spray the griddle with nonstick cooking spray.

For each pancake sprinkle 1/2 t sugar on 1 apple slice and place on the griddle. Using a batter dispenser, dispense about 1/3 C of the batter on top of the apple slice. Cook until bubbles form on top and the batter is set, about 2 minutes. Using a spatula, flip the pancakes and cook until golden brown on the other side, about 2 minutes more. Keep warm until all the pancakes are cooked.

Tortellini Salad with Fresh Herb & Tomato Vinaigrette

Tortellini Salad with Fresh Herb & Tomato Vinaigrette

From Food Network's Michael Chiarello

Serves 15

2 pounds packaged tortellini
2 T Extra Virgin Olive Oil plus 1 1/4 C
4 C freshly diced tomato
4 T chopped fresh tarragon
4 T chiffonade basil leaves
2 T minced parsley leaves
2 minced shallots
6 T lemon juice
1 1/2 lbs fresh mozzarella sliced into 1/4 in thick slices
4 C fresh arugula
Gray salt
Freshly ground black pepper

Bring a large pot of salted water to a boil over high heat. Cook the tortellini according to the package instructions. When fully cooked, drain and toss with 2 tablespoons of the olive oil and allow to cool to room temperature.

Meanwhile in a nonreactive mixing bowl, combine the diced tomatoes, herbs, shallots, lemon juice, and remaining 1 1/4 C olive oil. Mix to combine and season with gray salt and pepper to combine. When the tortellini have cooled to room temperature toss with the vinaigrette.

To serve, line the perimeter of a large serving platter with overlapping slices of the mozzarella. Spoon the tortellini salad in the center and scatter the arugula leaves over the top.

**Notes from Em**
To make this meal a little easier and cheaper, I use canned Italian tomato's instead of fresh, I shred about 1 C of mozzarella and mix it into the tortellini, and I serve the pasta on top of baby mixed greens instead of arugula. I like the flavor of arugula but have had a hard time finding it lately.

Chicken Enchilada Casserole

As far as I know, this recipe comes straight out of the brain of my mother. She had a different recipe for the casserole, and has since turned it into this version, which is technically the Dutch Oven version. This is a great make-ahead and freeze any left-overs type of recipe.

Chicken Enchilada Casserole

From Mama Jean

Serves 8-10

4 chicken breast, cooked and diced
1 Large can of enchilada sauce
2 cans cream of chicken soup
1 pint sour cream
2 C shredded mild cheddar cheese
1 t cumin
1/2 t garlic powder
1/4 t cayenne (optional)


In a large pot mix all ingredients together.  Heat on medium until warmed through, stirring occasionally.  Serve in a tortilla or over chips.

Banana Nut Bread

Banana Nut Bread

From Jean Patterson

Makes one large loaf

3 T butter
1/3 C sugar
1 egg
1/4 t vanilla
2/3 C flour
1/4 t baking soda
1/8 t salt
1/2 C mashed ripe banana (about 1 large)
3 T walnuts (optional)

Preheat oven to 350 F.

In mixer, cream sugar and butter. Add eggs and vanilla; mix well. Slowly add flour, baking soda and salt; mix well. Add banana and walnut to flour mixture and mix just until combined. Bake in a greased loaf pan for 50-55 minutes or until an inserted toothpick comes out clean.

Allow to cool before serving.

Garlic Herb Baguettes

Garlic Herb Baguettes

From Kitchenaid

Makes 2, 12 inch baguettes

1 package active dry yeast
1 t sugar
1/3 C warm water (105-115 F)
3 1/4 - 3 1/2 C all-purpose flour
1 t dried basil
1/2 t dried oregano
1/2 t dried thyme
1 t minced garlic
1 t salt
3/4 C cold water
1 egg
1 t water

Dissolve yeast and sugar in warm water.

Place 3 1/4 C flour, basil, oregano thyme, garlic, and salt in bowl. Mix until combined. Slowly add yeast mixture and cold water; mix until well combined. Add remaining 1/4 C flour. Knead dough until it is smooth and elastic.

Cover; let rise at room temperature (70-80 F), free from draft, until doubled in size, about 1 1/2 - 2 hours.

On a lightly floured surface, punch dough down several times to remove all air bubbles. Divide dough in half. Shape each half into a 12-inch long loaf. Place each loaf on a greased baking sheet or into a greased baguette pan. With sharp knife make 3 to 4 shallow diagonal slices in top of dough. Combine egg and 1 t water and brush top of each baguette with egg mixture. Cover with greased plastic wrap. Let rise at room temperature until doubled in size, about 1-1 1/2 hours.

Brush top of each baguette again with egg mixture. Bake at 450 F for 15-18 minutes or until deep golden brown. Remove from pans and cool on wire racks.

Snickerdoodles

Snickerdooles

From Mama Jean

1 C butter
1 1/2 C granulated sugar
2 eggs
1 t vanilla
2 3/4 C flour
2 1/2 t baking powder
1/4 t salt
2 T sugar
1 t cinnamon
1/4 t cloves

Preheat oven to 375.

Place butter and granulated sugar in bowl. Using mixer, cream sugar and butter, about 2 minutes. Slowly mix in eggs and vanilla. In separate bowl combine flour, baking soda and salt. Gradually mix dry ingredients into butter mixture until combined. Separate dough into 1 12/ inch balls.

In a separate bowl combine 2 T sugar, cinnamon and cloves. Roll dough balls in sugar mixture until coated and place on baking sheets. Bake cookies at 375 for8-10 minutes.

Creamy Indian Lentils & Rice

Creamy Indian Lentils & Rice

From Cooking Light

Serves 6

1 T olive oil
2 C thinly sliced onion
3 minced garlic cloves
1 C uncooked brown rice
1 T curry powder
2 t mustard seeds
1 t salt
1/2 t black pepper
4 C water
1 C dried lentils
1 C chopped fresh cilantro
1/2 C sour cream

Heat oil in a large saucepan, add onion and sauté 8 minutes until browned. Add garlic, rice, curry, mustard seem, salt and pepper. Sauté 1 minute. Add water and lentils; bring to a boil. Cover and reduce heat; simmer 1 hour until lentils are tender. Remove from heat. Stir in cilantro and sour cream.

Lentil Soup

Lentil Soup

From Rachel Ray

Serves 4

2 T olive oil
1 medium onion, chopped
2 slices bacon
2 cloves garlic, sliced
1 carrot, peeled and chopped
1 celery rib, chopped
1 bay leaf
1 C dried brown lentils
3 C chicken stock
1 C fresh spinach (or 1/2 C frozen)
1 C cooked rice or Orzo pasta
salt and pepper to taste
Grated Italian cheese to top soup

Heat oil in large sauce pan. Add onions, carrots, bacon and celery and sauté over medium-high heat for 5 minutes. Add garlic and sauté 5 minutes more. Add lentils, bay leaf an stock; simmer for 20 minutes. Stir in spinach and cook another 5 minutes. Add cooked rice or pasta and season with salt and pepper to taste. Take bacon out at the last minute (it was there just for flavor). Serve piping hot with grated cheese sprinkled on top and crusty bread alongside.

Seared Scallops with Citrus Ginger Sauce

The key to getting a good brown crust is to pat the scallops dry before cooking, sear them in a very hot cast-iron skillet, and while they cook, only move them to turn them over. Serve over rice noodles.

Seared Scallops with Citrus-Ginger Sauce

From Cooking Light

Serves 4

2 t roasted sesame oil, divided
4 (1-inch) diagonally cut green onions
1 t peanut oil
1 1 /2 pounds medium sea scallops
1/4 t salt, divided
1/4 C fresh orange juice
1/4 C sweet rice wine
2 T lemon juice
2 T low-sodium soy sauce
1/4 t grated fresh finger
1/4 t crushed red pepper
1 t water
1/2 t cornstarch

Heat 1 t sesame oil in a large cast-iron or heavy skillet over high heat. Add onions; sauté 1 minute or until wilt. Remove from pan, set aside.

Add remaining 1 t sesame oil and peanut oil to pan. Pat scallops dry with paper towels; sprinkle with 1/8 t salt. Add scallops to pan; cook 2 minutes or until golden brown. Turn scallops; reduce heat to medium, and cook 1 minute or until scallops are done. Remove scallops from pan; keep warm.

Add orange juice, rice wine, lemon juice, soy sauce, ginger, red pepper, and remaining 1/8 t salt to pan; bring to a boil. Reduce heat; simmer 3 minutes. Combine 1 t water and cornstarch; stir into sauce. Cook 30 seconds or until sauce begins to thicken. Add scallops to pan; toss to coat. Top with onions.

**Notes from Em**
I've tried this recipe twice, and while I still really like it, the sauce always seems a little heavy on the soy sauce flavor. You might want to try and modify it a little bit. Cut down the soy sauce or add some more of something else.

Spicy Peanut Chicken over Rice

Spicy Peanut Chicken over Rice

From Cooking Light

Serves 12

I T peanut oil
1 C chopped onion
1 1/2 T minced garlic
2 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
1/3 C chunky peanut butter
1 1/2 t yellow curry powder
1 t salt
1 t crushed red pepper flakes
1/2 t freshly ground black pepper
1 (6 oz) can tomato paste
3 C chopped plum tomato
2 (14 oz) cans fat-free less-sodium chicken broth
8 C hot cooked brown rice
3/4 C 2% Greek-style yogurt

Heat oil in a dutch oven over medium heat. Add onion and garlic to pan; cook 5 minutes ot until tender, stirring frequently. Add chickent o pan, cook 4 minutes or until chicken is done, stirring frequently. Stir in peanut butter and next 5 ingredients (through tomato paste); cook 1 minute. Add tomato and broth to pan; bring to a boil. Reduce heat and simmer 30 minutes or until slightly thickened, stirring occasionally. Serve chicken mixture over rice; top each serving with yogurt.

Roasted Orange-Herb Game Hens

Roasted Orange-Herb Game  Hens

From Epicurious.com

Serves 2

2 T chopped mixed fresh herbs (such as thyme, parsley, and mint)
2 T minced shallots
2 t grated orange peel
1 large Cornish game hen, halved lengthwise
1 1/2 T butter, room temperature
1/2 C low-sat chicken broth
1/4 C orange juice
2 T dry sherry
2 thin orange slices

Preheat oven to 450 F. Mix first 3 ingredients in small bowl. Slide fingertips under skin of hen halves to loosen. Spread 1/4 of herb mixture under skin of each hen half. Rub skin with butter; sprinkle with salt and pepper. Place hen halves in shallow roasting pan.

Roast hen halves until golden and cooked through, adding broth after 10 minutes and basting twice throughout cooking time, about 30 minutes.

Transfer hen halves to platter. Place roasting pan directly atop burner over medium heat. Add juice, Sherry and remaining herb mixture; boil until reduced, scraping up browned bits, about 2 minutes. Season with salt and pepper. Spoon sauce over hen halves, garnish with orange slices, and serve.

Crock Pot Mexican Pork

This recipe is so simple it seems insane.  But it really is that simple.  It makes a delicious meat that you can put into just about any burrito, enchilada, taco, or quesadilla you can imagine.

Crock Pot Mexican Pork

From Stephanie Wardle

Serves 4

1lb pork cut in pieces such as pork chops or country style ribs

1- 20 oz can of salsa

1 can chopped chilies
1 small can of green enchilada sauce

Mix and cook in crock pot on low for 6-8 hours. Use a fork to separate/shred and add one drained can of black beans. Serve when the beans are heated through.

Served inside of smothered burritos and topped w/ lettuce, grated cheese, sour cream and guacamole and more salsa or served on a bed or rice w/ the same toppings.

Santa Fe Chicken Soup

 

Santa Fe Chicken Soup

From Eating for Life

4 Servings

 1/3 c brown rice (uncooked)
4 portions chicken breast (about 1lb)
1 lime, halved
2 t taco seasoning
6 corn tortillas
1 T olive oil
1 clove garlic, minced
1/2 onion, chopped
1 can (4 oz) diced green chilies
6 C fat-free, reduced-sodium chicken broth
4 T salsa
1/4 C fat-free sour cream
2 T cilantro, chopped

Cook brown rice according to its package directions. While the rice is cooking, place chicken breast in a shallow dish; cover with lime juice, and lightly coat both sides with taco seasoning. Place chicken on a hot grill and cook for approximately 6 minutes on each side. Let the chicken cool slightly, then cut it into strips and set aside.

Preheat oven to 350 F and cut corn tortillas into 1/2-inch strips, then place them on a baking sheet. Bake for about 15 minutes or until they are crispy then set aside.

While the tortilla strips are baking, heat olive oil in a large pot over medium heat. Add garlic and onion; saute until the onion is transparent, about 8 minutes.

Add cooked rice to the pot and saute for 3 minutes. Add green chilies and saute for 2 more minutes. Pour fat-free chicken broth into the mixture and bring it to a boil. Add sliced chicken and reduce heat to low. Simmer for about 25 minutes.

Place a few baked tortilla strips in the bottom of bowls and spoon about a fourth of the soup into each. Garnish each bowl with a few more tortilla strips, a spoonful of salsa, fat-free sour cream and cilantro. Serve and enjoy!!!

Note: Sante Fe Chicken Soup is a delicious and nutritious "planned-over." Consider making extra servings and storing them in portion-sized (about two cups) airtight containers; refrigerate for use in one or two days, or freeze for up to two months. Store without the tortilla strips and garnish. Microwave to reheat for quick lunches and dinners

Chilled Grape Chicken Salad

Chilled Grape Chicken Salad

From Eating for Life

Serves 2

2 portions of cooked chicken, chopped (about 1/2 lb)
1/2 C seedless red grapes, chilled, halved
1/2 C green grapes, chilled, halved
1 apple, cored and diced
1/2 C fat-free mayonnaise
1 lemon, halved
1/4 t ground black pepper
2 C baby romaine leaves
2 T chopped pecans

In a medium mixing bowl, combine precooked and chopped chicken, chilled red and green grapes, apple, mayonnaise, lemon juice and black pepper.

Place baby romaine leaves on 2 small plates. Divide chicken salad mixture into 2 portions and spoon onto lettuce. Sprinkle each salad with half the chopped pecans. Serve and enjoy!