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.