Orange Almond Chicken

Adapted from Ivory Family Favorites Cookbook

I went to take a picture of this dish and Dal ran to get an orange for garnish :) So funny. This was a quick and easy dish! It was tasty too!

Ingredients:

• 1 cup dry bread crumbs
• 1/4 cup almonds, finely chopped
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons parsley
• 1/2 cup frozen orange juice concentrate, thawed
• 1/2 cup butter, melted
• 3 boneless, skinless chicken breasts

Pound out chicken breasts to 1/2 inch thickness; cut breasts in half. Combine bread crumbs, almonds, salt, pepper and parsley in a shallow dish. Dip chicken breasts into orange juice mixture and then into bread crumb mixture. Dip in orange juice mixture and bread crumbs again for extra flavor. (If you do this you may need to make additional orange juice and bread crumb mixtures). Place in greased 9X13 glass baking dish and bake for 35-40 minutes at 350 degrees.

Fresh Salsa for the Winter

Adapted from a recipe from a former work colleague

We eat a lot of salsa, especially fresh salsa.  But, alas, tomatoes are only in season for such a short while.  This recipe utilizes canned diced tomatoes, which makes the recipe much more affordable.  And it still tastes so fresh!  I use this same recipe during the summer when tomatoes are in season, but just switch out the canned tomatoes for diced fresh.  The recipe is extremely forgiving.  I make it so often that I generally don't measure exactly and go more by taste.  I find myself adding a bit more garlic salt than the recipe calls for, but I would recommend making the recipe as is the first time and then going from there.  Enjoy!

Ingredients:

• 1 bunch of cilantro
• 2 large cans (28 oz each) of diced tomatoes
• 1-2 diced small onions, to your taste
• 1 large can (7 oz) of diced green chilies
• 4-8 slices of bottled jalapeno pepper slices, to your taste
• 2 tsp garlic salt
• 1-2 Tablespoon of bottled minced fresh garlic, to your taste
• 1 tsp salt
• ½ tsp cayenne pepper

Directions:

• In a blender or food processor, blend ½ of one of the cans of tomatoes and pour into a large bowl. 
• Add all other ingredients, chopping/dicing the cilantro, onions, jalapeno pepper slices to the appropriate size.  Mix well. 

Fruit Salsa and Cinnamon Chips

Adapted from Home Cooking the Costco Way

This was so yummy! We had it eaten in one night! I would probably double the recipe next time so we can have some leftover :)

Fruit Salsa:

• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 tablespoon of your favorite jam
• 1 tablespoon lemon juice
• 1 apple, diced
• 6 oz. frozen dark sweet cherries, pitted, thawed and diced
• 6 oz. frozen raspberries, thawed
• 6 oz. frozen strawberries, thawed and diced
• 2 kiwis, peeled and diced

Chips:

• cinnamon sugar mixture
• approximately 6 uncooked tortillas
• cooking spray

For the salsa, combine the sugars and lemon juice in a large bowl, then add the jam and mix. Add remaining salsa ingredients and stir to blend. Add more sugar if desired. Cover and chill for at least 15 minutes.

Preheat oven to 35o. For the chips, place cinnamon sugar mixture in a large resealable bag. Coat both sides of a tortilla with cooking spray. Cut into wedges. Place wedges in bag and shake until coated. Arrange in a single layer on a baking sheet. Repeat with the remaining tortillas. Bake 15 minutes turning the wedges over halfway through baking. The chips should be slightly crispy; they will crisp more as they cool. Let cool for about 15 minutes.

Notes: Try adding other fruits next time: peaches, mango, pineapple, blueberries and/or blackberries would be tasty! Try using whole wheat tortillas for the cinnamon chips.

Pumpkin Butterscotch Muffins

Adapted from Allrecipes

Although we have passed the pumpkin season that is Halloween and Thanksgiving, I still have a XL can of pumpkin in my cupboard.  So, over the next couple of weeks I'm sure I'll be cooking and posting several pumpkin recipes.  This is your pretty average pumpkin muffin/bread recipe with a twist--butterscotch!  I LOVE butterscotch, so I was excited to try this recipe.  Really, you could just use your favorite pumpkin muffin/bread recipe that you always use and sub out the chocolate chips or walnuts for the butterscotch.  But in case you need a recipe, give this one a try!

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon salt
• 2 eggs
• 1/2 cup melted butter
• 1 cup canned pumpkin
• 1 (6 ounce) package butterscotch chips

Directions:

1.       Preheat oven to 350 degrees F (175 degrees C). Grease muffin pan with cooking spray or line with baking cups/tins.

2.       Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full.

3.       Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 22 minutes.

Notes:  I thing I would add a little extra cinnamon next time to this recipe.  Otherwise keep as is! 

Tortellini Soup

Adapted from Ivory Family Favorites Cookbook

Dal walked in when I was adding the zucchini in this soup and looked pretty nervous. This recipe makes a lot, so.... thankfully, he ended up loving the soup! Zucchini and all! I also like a hint of sweet in my tomato based soups, so I added the brown sugar. I recommend tasting the soup before adding the brown sugar in case you already love it the way it is!

Ingredients:

1 pound Italian Sausage

1 onion, chopped

2 cloves garlic, minced

1 cup water

2 (13 3/4 oz.) cans beef broth

1/2 cup apple juice

3 carrots, sliced

1 (28 oz.) can crushed tomatoes

1 teaspoon basil

1 teaspoon oregano

1 cup sliced zucchini

1 tablespoon parsley

1 green pepper, chopped

3 tablespoons brown sugar (optional)

8 ounces cheese tortellini (refrigerated or frozen)

grated or shredded Parmesan cheese

In large soup pot, brown sausage. Drain fat and add chopped onion and garlic and cook until tender. Add water, broth, apple juice, carrots, tomatoes, basil, oregano, zucchini, parsley, and green pepper. Simmer for 30 minutes or until vegetables are soft. Add brown sugar. Add tortellini 5 minutes before serving and cook until tender. Garnish each serving with Parmesan cheese.

Notes:

Waffles, Waffles, Waffles!

Adapted from Ivory Family Favorites Cookbook

Pictured are "Favorite Waffles" with whipped cream and raspberries which we tried cuz we were out of whole wheat flour. I can't tell you how many of these Dal ate-they were a hit! We tried the whole wheat waffles a couple of mornings later-very nutritious and delicious!

Favorite Waffles

1 3/4 cups flour

3 teaspoons baking powder

1/2 teaspoon salt

2 eggs

1 3/4 cups milk

1/2 cup vegetable oil

Mix ingredients well and bake in hot waffle iron. Top with fruit and whipped cream.

Whole Wheat Waffles

2 cups whole wheat flour

4 teaspoons baking powder

2 tablespoons sugar

1 teaspoon salt

2 cups milk

2 eggs

4 tablespoons vegetable oil

Combine all ingredients and bake in a hot waffle iron. Serve with fruit and whipped cream.

Turkey Salad Lettuce Wraps

Adapted from Ivory Family Favorites Cookbook

I always wonder what to do with leftover turkey around this time of year. I loved the crunch in this dish.

Ingredients:

2 cups cooked turkey, diced

2 cups chopped celery

1 (8 oz.) can sliced water chestnuts, drained

1/2 teaspoon salt

2 tablespoons minced onion

2 tablespoons lemon juice

3/4 cup mayonnaise

3/4 cup grated cheddar cheese

1/2 cup slivered almonds

lettuce leaves

Mix turkey, celery, water chestnuts, salt, onion, and lemon juice. Fold in mayonnaise and spoon into greased casserole dish. Top with grated cheese, then sprinkle on slivered almonds. Bake at 350 degrees for 15 minutes. Don't overbake or mayonnaise will break down. Serve in lettuce leaves.