Pepper Chicken with Hummus

Pepper Chicken with Hummus
Sharon via Epicurious
Makes 4 servings

1/3 cup olive oil
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon black pepper
1/4 teaspoon dried oregano, crumbled
1 1/2 pounds skinless boneless chicken breasts and/or thighs, cut into 2 1/2 -inch pieces
1 red bell pepper, cut lengthwise into 1/2-inch-wide strips
1 Italian frying or Cubanelle pepper, cut lengthwise into 1/2-inch-wide strips
1 medium red onion, cut lengthwise into 1/2-inch-wide strips
1 (8- to 10-ounce) container prepared hummus (preferably Sabra spicy or classic)

Accompaniment: toasted pita bread

Preheat broiler.

Line a large shallow baking pan with foil.

Stir together oil, salt, cumin, pepper, and oregano in a large bowl, then toss with chicken and vegetables. Arrange in baking pan without crowding and broil 4 to 6 inches from heat, stirring once, until chicken is just cooked through and vegetables are lightly charred, about 8 minutes. Divide hummus among plates and top with chicken and vegetables.

Hawaiin Breakfast Wrap

Hawaiian Breakfast Wrap
Amy - amylz
Makes 4 servings

6 - eggs
1/4 - cup milk or water
1/4 - cup chopped ham
1/4 - cup chopped Red or Green Bell Pepper
2 - Tablespoons margarine
1 - can (8 ounces) Crushed Pineapple, drained
4 - (8-inch) flour tortillas

Beat together eggs and milk in medium bowl, until blended. Set aside. Cook ham and bell pepper in hot margarine over medium heat in large skillet, until ham is lightly browned and vegetables are tender-crisp. Stir in egg mixture and crushed pineapple. Scramble until desired doneness, stirring constantly. Evenly divide egg mixture onto flour tortillas. Roll sides up. Serve with watermelon wedges and lime slice, if desired. Serve immediately.

Banana Cookie Sandwiches with Peanut Butter Filling

Banana Cookie Sandwiches with Peanut Butter Filling
OP: dani.love18 aka Danielle

1 cup firmly packed brown sugar
1/2 cup sugar
1 cup butter or margarine, softened
1 cup mashed bananas (about 2 medium)
1 egg
1 teaspoon vanilla
2-3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling
1 cup Creamy Peanut Butter
1/2 cup butter
1 cup powdered sugar

Heat oven to 350° F. Beat brown sugar, sugar, and butter in large mixer bowl until creamy; add banana, egg, and vanilla. Beat until well mixed. Combine flour, baking soda, and salt in medium bowl; mix well. Add flour mixture to banana mixture; mix until soft dough forms.

Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake 11 to 13 minutes or until lightly browned. Cool on wire racks.

Beat peanut butter, butter and powdered sugar until well mixed. Spread about one tablespoon filling on bottoms of half of cookies. Gently press bottoms of remaining cookies against filling to form sandwiches.

Tip: Cookies can be frosted. Add one to two tablespoons milk to peanut butter filling, stirring until smooth. Frost tops of cookies.

Makes two to 2-1/2 dozen sandwich cookies.

Baked Blueberry French Toast

Baked Blueberry French Toast

sadie_love via foodnetwork (Giada deLaurentis)

Ingredients

· Butter, for greasing

· 6 eggs

· 3 cups whole milk

· 3/4 cup maple syrup, plus extra for serving

· 2 teaspoons ground cinnamon, plus 1 tablespoon

· 1/4 teaspoon fine sea salt

· 1 lemon, zested

· 3 (1-inch thick) slices (8 ounces) day-old challah or sourdough bread, cut into 1-inch cubes

· 2 cups (12 ounces) fresh or frozen, thawed, and drained blueberries

· 3 tablespoons granulated sugar

Directions

Place an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Butter a 9 by 13-inch baking dish. Set aside.

In a large bowl, beat the eggs until frothy. Add the milk, maple syrup, cinnamon, salt, and lemon zest. Add the bread cubes and mix until coated. Stir in the blueberries. Pour the mixture into the prepared baking dish.

In a small bowl, mix together the remaining cinnamon and sugar. Sprinkle the cinnamon sugar over the egg mixture in an even layer. Bake for 40 to 45 minutes until the top is golden and the filling is set.

Spoon onto serving plates and drizzle with maple syrup.

Zucchini Pancakes

Zucchini Pancakes

momonthemove ~Kay~ via Barefoot Contessa at Home

Ingredients

· 2 medium zucchini (about 3/4 pound)

· 2 tablespoons grated red onion

· 2 extra-large eggs, lightly beaten

· 6 to 8 tablespoons all-purpose flour

· 1 teaspoon baking powder

· 1 teaspoon kosher salt

· 1/2 teaspoon freshly ground black pepper

· Unsalted butter and vegetable oil

Directions

Preheat the oven to 300 degrees F.

Grate the zucchini into a bowl using the large grating side of a box grater. Immediately stir in the onion and eggs. Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper. (If the batter gets too thin from the liquid in the zucchini, add the remaining 2 tablespoons of flour.)

Heat a large (10 to 12-inch) saute pan over medium heat andmelt 1/2 tablespoon butter and 1/2 tablespoon oil together in the pan. When the butter is hot but not smoking, lower the heat to medium-low and drop heaping soup spoons of batter into the pan. Cook the pancakes about 2 minutes on each side, until browned. Place the pancakes on a sheet pan and keep warm in the oven. Wipe out the pan with a dry paper towel, add more butter and oil to the pan, and continue to fry the pancakes until all the batter is used. The pancakes can stay warm in the oven for up to 30 minutes. Serve hot.

BBQ Chicken Enchiladas

BBQ Chicken Enchiladas:

8 lg tortillas (I used flour)

3 boneless/skinless chicken breast, cooked & shredded

1 (28oz) can Red enchilada sauce

1/2 c Fav Bbq sauce (more if needed)

1/2 lrg sweet onion, sliced

1 Tbsp Bbq seasoning

Pinch of cayenne pepper

2 Tbsp olive oil

1c shredded sharp cheddar cheese

1c shredded colby jack cheese

---Preheat oven to 375. In a large skillet heat oil on low-med heat. Add onions with a pinch of salt, let cook 10 min. While onions are cooking empty enchilada sauce into a bowl. Whisk in bbq sauce till combined. Pour 1/2c sauce mix into bottom of 9x13 pan. To onions add chicken, bbq seasoning and cayenne, mix. Pour 1/2c sauce mix and 1/4c cheddar and colby jack, turn off heat. Spoon filling into tortillas, roll up and place in dish. Pour sauce over top and sprinkle with remaining cheese. Bake 20-25 mins.

Chicken Parmesan Bake

Chicken Parmesan Bake
Summer aka The Skipper Bunch
Via Kitchen of Friends

2 tbsp olive oil
2 cloves garlic; minced
Red pepper flakes, to taste
6 boneless, skinless chicken breast
2c marinara sauce
1/4c chopped basil
2c fresh mozzerella, torn into pieces or shredded
1c parmesan cheese
2c Garlic croutons, recipe below or store bought

---Preheat oven to 350. Place olive oil, garlic and red pepper flakes in bottom of a 9x13 baking dish. Sprinkle chicken breast salt and pepper; place ontop of oil. Top with marinara sauce, basil, 1/2 of mozzerella, 1/2 of parmesan, croutons. Top with remaining cheese. Bake for 35 mins. (I tented foil over dish at 15 min of baking)

Garlic Croutons

5 - 1 in slices ciabatta bread, cubed
Olive oil as needed
2 tsp garlic powder
Sea salt to tast

---Preheat oven to 350. Lay bread on baking sheet and sprinkle with garlic powder, salt and olive oil. Toss to mix. Bake 10 min.

Quick Southern-Style Baked Beans

Quick Southern-Style Baked Beans
recipe by Pam Anderson

Serves up to 18

8 slices bacon, halved

1 medium onion, cut into small dice

1/2 medium green pepper, cut into small dice

3 large cans (28 ounces each) pork and beans

3/4 cup barbecue sauce

1/2 cup brown sugar

1/4 cup distilled or cider vinegar

2 teaspoons dry mustard or 2 tablespoons Dijon

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Fry bacon in large, deep sauté pan skillet until bacon has partially cooked and released about 1/4 cup drippings. Remove bacon from pan and drain on paper towels. Add onions and peppers to drippings in pan and sauté until tender, about 5 minutes. Add beans and remaining ingredients bring to a simmer. (If skillet is not large enough, add beans and heat to a simmer then transfer to a large bowl and stir in remaining ingredients). Pour flavored beans into a greased 13-by 9-inch (or similar size) ovenproof pan. Top with bacon, then bake until beans are bubbly and sauce is the consistency of pancake syrup, about 2 hours. Let stand to thicken slightly and serve.

Grilled Cabbage

Grilled Cabbage - (luckymommyto2boys ~Amy~Food.com)

·

· 1 head cabbage

· 4 teaspoons butter

· 4 slices bacon

· 1 teaspoon salt

· 1/2 teaspoon garlic powder

· 1/4 teaspoon pepper

· 2 tablespoons grated parmesan cheese

Spice mix

1. Cut cabbage into four wedges.

2. Place each wedge on a piece of doubled heavy-duty aluminum foil.

3. Spread cut sides with butter.

4. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.

5. Wrap bacon around each wedge.

6. Fold foil around cabbage, sealing each wedge tightly.

7. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.

Spicy Sausage Spaghetti

Spicy Sausage Spaghetti-4kowboys

1 lb. spicy sausage
1 carton whole grape tomatoes (about 1 cup to 1 1/2 cup whole)
4-5 green onions (with tops), chopped
1 small green pepper, chopped
2 garlic cloves, chopped
2 cups crushed tomatoes (I used what I canned from last summer)
Lot's of fresh herbs, used the leaves from the sprigs and chopped( I used 5 big leaves of sage, 4 leaves of basil, 1 sprig of rosemarry , 3 sprigs of oregano, & bunch of thyme sprigs)
Salt and pepper to taste
1 cup heavy cream
Spaghetti noodles-aldente ( I used a little more than half a box)

Start your water boiling for your spaghetti noodles in a pot. Meanwhile, in a saute pan, cook and crumble sausage until no longer pink. Add onion and green pepper. Saute until softened. Add tomatoes and garlic. Cover and let cook until tomatoes begin to pop. (They really do pop, I heard them!). By this time your spaghetti noodles should be cooking in a seperate pot. After the grape tomatoes pop, add the rest of the tomatoes, salt and pepper and herbs. Let cook about 5 mintues to incooperate flavors. Add whipping cream, and stir to combine. Once noodles are drained, add them to the pan with the sauce. Leave the lid off, and let them soak in the sauce for about 5 minutes or so, stirring to combine. Serve with a nice crusty bread.

Spicy Fried Rice with Chorizo

The-Skipper-bunch · Pass a Note!
Posted 06/22/2011

Spicy fried rice with chorizo: I forgot to review this when we had it. I grilled the chorizo while I was cooking the bacon. I also added 1Tbsp more of water to the sriracha mix to tone the spicy down a bit. I also added diced red bell pepper with the onions. It gave it a nice flavor. It wasn't an overwhelming spicy which I liked. The kids at it no problems. I don't remebr where I got this recipe, sorry.

Spicy Fried Rice with Chorizo
Summer aka The Skipper Bunch

2-3c leftover cooked rice
1 Tbsp unsalted butter, melted
4 pieces bacon chopped
1 sm onion, diced
3 cloves garlic, minced
2 scallions, chopped
2 lrg chorizo sausages, cooked and chopped
2 Tbsp Sriracha sauce or other hot sauce
1 Tbsp sugar
1 Tbsp hot water
1 Tbsp sesame oil
3 eggs, beaten
2-3 Tbsp soy sauce

-----In a med bowl, mix rice with butter; set aside. In a small bowl, mix sriracja sauce, sugar and hot water, till sugar is dissolved; set aside. In a large skillet over med-high heat, fry bacon until brown and crisp. Remove and drain on paper towel. Drain all but 2 Tbsp of bacon grease from skillet. Add onions and cook 5 min, or till softened. Add garlic and half os scallions, saite 1 min. Add rice to pan and pour sriracha mix over to, mix well. Stir fry 3-5 min or until rice starts to brown. Push rice mix over to side of skillet, add eggs and cook 2-3 min, stir often. Stir in bacon and chorizo; cook until meat is warmed. Stir in soy sauce, sesame oil and remaining scallions. Serve.