Paul's Kimchi Fried Rice

½ cup minced pork (or ground beef)
1 tbsp soy sauce
1 clove of garlic (minced)
¼ onion (chopped)
½ cup kimchi (chopped)
2 green onion stalks (also chopped)
2 cups cooked white rice
2 tbsp sesame oil
Salt and black pepper
Directions:

1) Season pork with soy sauce and garlic, then sauté in a wok or large pan with olive oil.
2) When the pork is cooked, add onion and kimchi, then sauté for 5 more minutes.
3) Turn off heat, then add green onion and rice. Mix well.
4) Add sesame oil and turn the heat back on.
5) Sauté a little more add salt and pepper to taste.

Flourless Peanut Butter Cookies

-These are so quick and easy and sooooo good! Don't tell your hubby they're flourless! Make sure you have a lot of milk on hand to wash these hearty cookies down!

Ingredients:
1 cup peanut butter, preferably natural peanut butter as it has no hydrogenated oil
1/2 cup brown sugar
1/4 white sugar
1 egg

Directions:
1. Preheat oven to 350 degrees
2. Combine ingredients and drop by spoonfuls on cookie sheet.
3. Dip wet fork into sugar and press fork on top of each cookie for classic peanut butter cookie shape and markings.

Bake for 8-12 minutes. Let cool. Makes one dozen.

You can also use Splenda in this recipe as sugar substitute. Probably only a half a cup.

Chocolate Toffee Puffs

These are SO good! I just made them for the first time tonight! They're perfect and light and satisfy my chocolate craving without overdoing the richness. They're like mini chocolate meringues - kinda crunchy on the outside and soft and gooey on the inside. SO good warm out of the oven!

Rachel's Notes: I followed the recipe exactly except for the Heath Bars. I had a bag of already chopped Heath bars (found in the baking isle by the chocolate chips) so I measured just under 4 oz. in a measuring cup and used that.

Before beating the eggs I put the glass bowl in the freezer for 5 minutes. Makes stiff peaks form a heck of a lot faster! Enjoy!

Yield: 2 dozen cookies (serving size: 1 cookie)
Ingredients

* 4 large egg whites
* 1/3 cup granulated sugar
* 1 cup sifted powdered sugar
* 1/2 cup unsweetened cocoa (such as Hershey's)
* 2 (1.4-ounce) chocolate-covered toffee bars (such as Heath), crushed
* Cooking spray

Preparation

Preheat oven to 350°.

Beat egg whites in a large bowl with a mixer at high speed until SOFT peaks form. Gradually add granulated sugar, beating until STIFF peaks form.

Combine powdered sugar, cocoa, and candy bars in a small bowl, and mix well. Fold half of cocoa mixture into egg whites (egg whites will deflate quickly). Fold in remaining cocoa mixture until smooth. Drop the egg mixture by rounded tablespoonfuls onto baking sheet coated with cooking spray. Bake at 350° for 15 minutes (puffs will be soft in center).


Nutritional Information

Calories:
52 (24% from fat)
Fat:
1.4g (sat 0.9g,mono 0.5g,poly 0.1g)
Protein:
1.1g
Carbohydrate:
9.9g
Fiber:
0.7g
Cholesterol:
1.7mg
Iron:
0.3mg
Sodium:
19mg
Calcium:
7mg

Source: Recipe by Mary Knoblock - Myrecipes.com

Melissa Holmes's famous homemade salsa

28 oz canned diced tomatoes
1/2 bunch cilantro
1 serrano chili (to adjust temp. take out seeds)
3 green onions
squeeze of lemon or lime juice
2-3 garlic cloves
1/2 ts salt
1/2 ts garlic salt
1/2 ts cumin

Throw everything in the blender and blend away!

Clone of a Cinnabon

Recipe by Marsha Fernandez

Ingredients

* 1 cup warm milk (110 degrees F/45 degrees C)
* 2 eggs, room temperature
* 1/3 cup margarine, melted
* 4 1/2 cups bread flour
* 1 teaspoon salt
* 1/2 cup white sugar
* 2 1/2 teaspoons bread machine yeast
*
* 1 cup brown sugar, packed
* 2 1/2 tablespoons ground cinnamon
* 1/3 cup butter, softened
*
* 1 (3 ounce) package cream cheese, softened
* 1/4 cup butter, softened
* 1 1/2 cups confectioners' sugar
* 1/2 teaspoon vanilla extract
* 1/8 teaspoon salt

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Note: Some people suggest after taking rolls out of oven, to flip the pan over so all the juicy cinnamon ends up on top. Optional. For more optional tips or suggestions,and also how to makes these without a bread machine, read people's comments at www.allrecipes.com

Salsa Sausage Quiche

Ingredients

* 3/4 pound bulk sausage
* 1 (9 inch) unbaked pastry shell
* 2 cups shredded Cheddar cheese, divided
* 3 eggs
* 1 cup salsa (8 oz.)

NOTE: If you feel the need to add an extra egg, you'll need to cook an additional ten minutes.

Directions

1. Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to the pastry shell. Sprinkle with half of the cheese. In a small bowl, lightly beat the eggs; stir in salsa. Pour over cheese.

2. Bake at 375 degrees F for 30-35 minutes or until knife inserted near the center comes out clean. Sprinkle with the remaining cheese. Bake 5 minutes longer or until the cheese is melted.

Chicken Flautas

This is one of Paul's ABSOLUTE favorite dishes. We make this on a regular basis!

Ingredients

* 4 skinless, boneless chicken breast halves - cooked and shredded
* 1 (8 ounce) jar picante sauce/salsa
* 1/4 teaspoon ground cumin
* 8 ounces shredded Monterey Jack cheese
* 8 ounces shredded Cheddar cheese
* 25 (6 inch) corn tortillas
* 1 tablespoon vegetable oil

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. In a medium bowl combine the shredded chicken, picante sauce and ground cumin. Mix together.

3. In a small skillet heat vegetable oil over medium high heat. You don't need an inch of oil. Just enough so they get soft in the pan. I use "high heat" canola oil so it doesn't smoke. Place a corn tortilla in the oil for 1 to 2 seconds on either side to soften. Repeat with all of the tortillas (if possible, have someone help you do this). Place tortillas on paper towel to soak up some of the oil.

4. Put 1 tablespoon of the chicken mixture in the center of a tortilla and sprinkle some cheese on top. Roll up tortilla and place on a lightly greased cookie sheet, seam side down. Repeat with all of the tortillas until chicken mixture is gone. If there is any cheese left over, sprinkle it over the rolled tortillas.

5. Bake tortillas in the preheated oven for 15 to 25 minutes or until tortillas are a little crispy and golden brown.

Rachel's Favorite Big Soft Ginger Cookies

Ingredients

* 2 1/4 cups all-purpose flour
* 2 teaspoons ground ginger
* 1 teaspoon baking soda
* 3/4 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 1/4 teaspoon salt
* 3/4 cup margarine, softened
* 1 cup white sugar
* 1 egg
* 1 tablespoon orange juice
* 1/4 cup molasses
* 2 tablespoons white sugar

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.

2. In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses (hint: spray your measuring cup with PAM before the molasses makes for easy cleanup). Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.

3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Banana or Strawberry Crumb Muffins

I LOVE these muffins! This recipe originally calls for 3 medium bananas, but yesterday I made them with fresh strawberries! I just lined up some strawberries that resembled the size of 3 bananas, chopped them, and mixed them with a spoon with the sugar and egg etc..

Original recipe says it yields 11 muffins, but I fill my tins up to the top to make large muffins and it makes only 7.

Enjoy!!

Ingredients

* 1 1/2 cups all-purpose flour
* 1 teaspoon baking soda
* 1 teaspoon baking powder
* 1/2 teaspoon salt
* 3 bananas, mashed
* 3/4 cup white sugar
* 1 tsp. vanilla
* 1 tsp. cinnamon
* 1 egg, lightly beaten
* 1/3 cup butter, melted ( or canola oil)

Topping:
* 1/3 cup packed brown sugar
* 2 tablespoons all-purpose flour
* 1/4 teaspoon ground cinnamon
* 1 tablespoon butter, soft

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, vanilla, cinnamon, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.

3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Blue Cheese Stuffed Chicken Breasts

Goes great with wild rice and steamed carrots.

Bake time 1 hour.


Ingredients:

4 medium skinless, boneless chicken breast halves (about 1 lb. total)

salt

pepper

1/2 cup chopped pecans (toasted optional)

1 3-oz. package cream cheese, softened

1/4 cup crumbled blue cheese (1 oz.)

2 T. margarine or butter, melted

1/4 tsp. paprika



Rinse chicken, pat dry with paper towels. Place each half between 2 pieces of plastic wrap. Working from center to edges, pound lightly with the flat side of a meat mallet (I use the blunt end of my rolling pin and pretend the chicken is someone I don't like) to a 1/4 inch thickness. Remove plastic wrap and season chicken with salt and pepper.


In a small bowl combine pecans, cream cheese, and blue cheese. Place about 1/3 cup cheese mixture on each chicken piece. Roll or fold in the sides, rolling up the chicken jelly roll style. Placing with the seal down.

Place chicken in a 2-quart baking dish. In small bowl combine butter and paprika.
Brush chicken with mixture.

Bake uncovered for 30 min. at 350 degrees
then Bake uncovered 30 MORE minutes at 375 degrees.
Spoon juices over chicken before serving.

Makes 4 servings.

Apple, Potato and Sausage Waffles

Makes 8-10 waffles

For a faster fix, make your regular Bisquick waffle recipe and add chopped apples and sausage.

But for the authentic recipe you will need:

1 1/2 cups all purpose flour

1 1/2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1 cup milk

3 large eggs, separated, at room temp.

2 T. butter, melted

6 ounces cooked pork or turkey breakfast sausage, crumbled

1/2 cup peeled, chopped, cooked potatoes

1/2 cup grated apples

Maple syrup and chopped apple for topping.


Preheat waffle iron.

In medium bowl combine the flour, baking powder, baking soda, and salt.

In a small bowl whisk together the milk, egg yolks and butter. Pour this mixture into dry ingredients stirring with a few quick strokes to form a lumpy batter.

Stir in sausage and potatoes and apples.

In another medium bowl using electric mixer, beat egg whites until soft peaks form. Gently fold whites into batter.

Spray waffle iron. Spoon about 1/3 cup batter onto iron and spread it almost to the corners of the grids. Bake 2-3 minutes. Serve with syrup and top with chopped apples.

Tomato and Shrimp Pasta with Feta

Very tasty!!

Ingredients:

Coarse salt and ground pepper
1/4 cup olive oil

1 med. onion chopped

3 garlic cloves minced

1 T. tomato paste

1 tsp. dried oregano

1 can (28 oz.) whole peeled tomatoes

1 can (15 oz.) tomato sauce

1/3 cup pitted Kalamata olives, chopped

1 T. capers, rinsed (optional)

12 oz. penne pasta or other short ridged pasta

1 1/2 lbs. large shrimp - peeled and deveined (Rachel's note: I just got a 1 lb. bag of already cooked frozen pink shrimp).

8 oz. feta

1.) Set a large pot of salted water to boil. In a med. saucepan heat 2 T. olive oil over medium high heat. Add onion and garlic. Cook until soft. 5 minutes.

2.) Add tomato paste and oregano. Cook until fragrant. 30 seconds.

3.) Add tomatoes, tomato sauce, olives, and capers. Cook breaking up tomatoes with a spoon until sauce thickens. 10 minutes. Season with salt and pepper.

4.) Meanwhile, cook pasta until al dente; drain. Add a bit of oil to pot and cook or heat already cooked shrimp through. Return pasta to pot and add sauce. Stir to combine. Serve pasta topped with 4 ounces crumbled feta.


Source: Martha Stewart

Chicken, lemon, and dill wtih orzo

"The Greek flavors in this dish are great with a fresh fennel salad."

Serves 6

Prep time 10 min.

total time 50 min.

Ingredients:

4 cups low sodium chicken broth

1 T. unsalted butter

1 1/4 teaspoons coarse salt

1/4 tsp. ground pepper

1 pound chicken tenderloins or breasts cut into 1-inch pieces

1 lb. orzo (pasta that looks like rice)

2 cups crumbled feta (4 ounces)

1/4 cup chopped fresh dill

2 tsp. finely grated lemon zest, plus 1 T. fresh lemon juice

1 cup grated Parmesan



Preheat oven to 400.
In a saucepan bring broth, 3/4 cup water, butter, salt and pepper to boil.
In a 3-quart baking dish combine chicken, orzo, feta, dill, lemon zest, and juice.
Pour broth mixture over orzo and stir once to incorporate.

Bake until orzo is tender and cooking liquid is creamy, 40 minutes.
Sprinkle Parmesan on top and let stand 5 minutes before serving.


Source: Martha Stewart

Easy Strawberry Lemonade

Mix 1 (12 oz.) can of frozen lemonade with

4 cups water.

Add pureed frozen strawberries


Double the batch for guests.

Stromboli Sandwiches

Great for game day or movie night! A great guy's food. It's like sloppy joes with Italian seasonings. So good and simple!

For just two people, halve the recipe.

Ingredients:

2 lbs. ground beef

1/4 cup finely chopped onion

1 cup ketchup

1 cup tomato sauce

1/4 cup grated Parmesan cheese

2 tsp. garlic powder, divided

1 tsp. dried oregano

1/2 tsp. (or more...) fennel seed for that Italian sausage/pizza taste

1/2 tsp. Italian seasoning

1/2 cup butter (softened)

2 loaves (1 lb. each) Italian or french bread, halved lengthwise

2 cups (8 oz.) shredded part skim mozzarella cheese



1.) In skillet or dutch oven, cook the beef and onion over medium heat. Drain.
Stir in ketchup, tomato sauce, Parmesan, 1/2 tsp. garlic powder, oregano, fennel seed, and Italian seasoning.

2.) Bring to a boil. Reduce heat, simmer, stirring occasionally.

3.) Meanwhile in a small bowl, combine the butter and remaining garlic powder, spread over the top halves of the bread.

4.) Sprinkle 1/2 cup mozzarella cheese over each bottom bread half. Spoon the meat mixture over the top and sprinkle the remaining mozzarella. Replace the bread tops . Wrap each loaf in foil.

Bake at 350 degrees for 25-30 minutes until cheese is melted.


Source: Taste of Home

Bacon and Cheese Strata

Paul LOVES this. Nice enough to impress guests. Serves several people!

Tools: 10x12 inch ceramic or glass SHALLOW baking dish.

Prep time: about 25 min. plus 15 min. standing time

Cooking time: About 35 min.

Ingredients:

8 oz. loaf of seedless Italian bread

5 slices cooked bacon

1 1/2 cups grated Gouda, Gruyere, or Italian fontina cheese

1/2 cup rinsed, chopped spinach or sorrel leaves

5 eggs

2 cups milk

2 T. tomato based salsa

salt and pepper to taste

1.) Butter bottom and sides of SHALLOW 2.5 to 3 quart baking dish. (Use a rectangular dish that allows slices of bread to fit snugly in one layer.)

2.) Trim and discard about 1 inch off each end of the loaf of bread and cut it into about 16 slices (or however many to lay flat on the bottom of dish). If the bread is fresh, dry the slices in a 175 degree oven for about 15 minutes. Arrange the slices in the baking dish, overlapping the edges so the slices fit snugly.

3.) Crumble cooked bacon over bread slices and top with the cheese and spinach or sorrel.

4.) In a medium bowl, beat together the eggs, milk, salsa, salt, and pepper. Pour the mixture over the layers of bread, bacon and cheese and spinach. Using a fork, press the bread slices down to soak them in the egg mixture. Let it set for about 15 minutes.

Preheat oven to 350 degrees

5.) Bake about 35 minutes or just until the custard mixture is firm and lightly browned. Serve immediately, cutting into squares.


Source: Cooking For Dummies

Fresh Berry Cobbler

This is my all-time favorite dish to make. So refreshing and SOOOO delicious! I substitute frozen or canned fruit when fresh fruit isn't on hand. SO good with a berry medley.

Ingredients:

1/2 cup sugar (or less! Sometimes I use only 1/4 cup).

1 T. cornstarch

4 cups raspberries or blueberries

2 T. water

1 tsp. lemon juice

1 cup Bisquick

1/4 cup milk

1 T. sugar

1 T. melted butter



Heat oven to 425. Mix the 1/2 cup sugar and cornstarch in saucepan. Stir in fruit, water, and lemon juice. Heat to boiling over medium heat, stirring constantly. Continue boiling 1 minute stirring constantly. Pour berry mixture into an ungreased 2-quart casserole dish.

Stir bisquick , milk, 1 T. sugar, and melted butter just until blended and a dough forms. Drop the dough by 6 spoonfuls onto the hot berry mixture.

Bake about 15 minutes or until berry mixture is bubbly and the topping light brown.

Cool slightly and serve warm. Especially with vanilla ice cream!

Source: "Betty Crocker's Entertaining Basics"

Hot Cheese Bread

Great with spaghetti or your favorite Italian dish!

Heat oven to 350.

Ingredients:

1/2 cup (1 stick)butter or margarine at room temp.

1/4 cup crumbled blue cheese (1 oz.)

1/4 cup shredded mozzarella cheese (1 oz.)

1 loaf (1 pound) French bread

************************************************

1.) Mix butter, blue cheese and mozzarella

2.) Cut bread horizontally in half. Spread cheese mixture over cut sides of bread. Reassemble the loaf.

3.) Cut the bread crosswise into 1 inch slices. Reassemble the loaf, and wrap securely with foil.

4.) Bake about 20 minutes or until cheese is melted. Serve hot.

TIP: For a QUICKER fix - spread cheese mixture on French bread slices and place slices cheese sides UP on rack in a broiler pan. Broil with tops 2-3 inches from heat 1-2 minutes or until cheese is melted!


Source: "Betty Crocker's Entertaining Basics"

Pear and Blue Cheese Salad

Cider Vinaigrette (below)

1 med. bunch romaine

2 med. red or green pairs

1/4 cup crumbled blue cheese (1 ounce)

2 T. chopped walnuts

Cider Vinaigrette: Mix and shake all ingredients in container before pouring.
1/4 cup olive oil
2 T. cider vinegar
1/2 tsp. Dijon mustard
1/4 tsp. salt
dash of ground pepper


1.) Tear romaine leaves into bite size pieces. About 8 cups.

2.) Cut each pear into fourths. Cut out core. Cut each fourth into 1/4 inch slices and add to romaine. Add cheese and walnuts.

3.) Pour vinaigrette over salad and toss to coat.

Maple Glazed Acorn Squash

Heat oven to 350

Ingredients:

4 small acorn squash (1 lb. each)

1/3 cup maple-flavored syrup

1/4 cup heavy whipping cream

1/2 tsp. salt

1/4 tsp. ground cinnamon (optional, but I say "Heck yah!")

Cut each squash lengthwise in half on cutting board with a big ole knife. Scrape out seeds and fibers.

Place halves cut sides UP in an ungreased rectangular pan. Spoon about 2 teaspoons of the syrup and 1 1/2 teaspoons of the cream into each half.

Bake uncovered about 1 hour or until tender when pierced with fork. Sprinkle with salt and cinnamon.

Source: Betty Crocker's Entertaining Basics

Pork Roast with Sauerkraut

We love this on Fast Sundays. Feeds a bunch!

Ingredients:

1 pork rump or shoulder roast about 2-3 pounds (the less fat the better)
1 or 2 bags of FRESH sauerkraut usually found near the hot dogs at the store. Do not used canned kraut. Yuck.

Place roast in crockpot and poke with fork all around. If you like sauerkraut then dump the entire contents of the kraut bag over roast. If you want a less sour roast then rinse part of the kraut under the tap water and/or dump some of the juice out.

Set crockpot on low for 7-8 hours. Serve with steamed veggies and mashed potatoes. Yummy...

Chicken and Grilled Vegetable Wrap

Prep: About 15 min
Cooking Time: 10-15 minutes
Yields: 4-5 servings

1/2 Small eggplant (about 1/2 pound) cut lengthwise into 1/2 inch thick slices

1 red or yellow bell pepper, cored and seeded and cut into strips

1 medium red or yellow onion cut into 1/2 inch slices

1 medium zucchini or yellow squash, cut lengthwise into 1/2 inch slices

2 cups cooked chicken. Rachel's note: cook in soy sauce for added flavor!

1/2 cup chopped basil

Tortillas

Note: Additional ingredients below for optional special sauce.

1.) Prepare a medium hot fire in a charcoal or gas grill. I just use our handy dandy stove top grill. Make sure to spray with PAM so veggies don't stick to surface.

2.)Brush all veggies with olive oil or soak in soy sauce for a few minutes and then place on grill. Turn often until they are lightly browned on all sides.

Divide the chicken and veggies among the tortillas. Wrap like a burrito and yum!!


SPECIAL SAUCE (Optional)

In a blender combine 3/4 cup sour cream, 1/4 cup low fat yogurt, and 2 T. basil. Blend until incorporated and add salt and pepper to taste. Drizzle over veggies and chicken before wrapping.

From "Cooking For Dummies"