Chicken Wing Dip

Recipe Courtesy of Lisa at work. :)

3-4 boneless skinless chicken breasts
3-4 stalks celery
2 8 ox blocks of cream cheese
1 jar Marie Calendar’s Blue Cheese Dressing
1 small bottle of Crystal’s Hot Sauce
1-2 cups shredded cheddar cheese

 Boil Chicken Breasts, once cool shred the chicken 

Saute diced celery, cream cheese, bleu cheese and chicken.  Add hot sauce, (to your liking) 

Remove and place in baking dish cover w/ shredded cheese bake at 350 degrees for 15-20 mins

Serve with tortilla chips and celery.

Best Brownies EVER.

3/4 cup unsifted flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup butter
3/4 cup sugar
2 tablespoons water
One 12-oz package (2 cups) semi-sweet chocolate chips, divided in two
1 teaspoon vanilla extract
2 eggs
1/2 cup chopped nuts
Preheat oven to 325 degrees. In a small bowl, combine flour, baking soda, and
salt; set aside. In small saucepan, combine butter, sugar, and water; bring
just to a boil. Remove from heat. Add 6-oz chocolate chips and vanilla
extract. Stir until chips melt and mixture is smooth. Transfer to large bowl.
Add eggs, one at a time, beating well after each addition. Gradually blend in
flour mixture. Stir in remaining 6-oz chips and nuts. Spread into greased pan/tin.  Cool completely.

In a 9 inch baking pan cook 30 minutes.

In a mini muffin tin cook for 20 minutes.

In a muffin tin cook for 25 minutes.

You cannot use the “toothpick test” on this.  Watch for it to pull away from the sides and the centers to set.

Roasted Zucchini w/ Thyme

Roasted Zucchini With ThymePrep: 10 minutes
Total: 40 minutes

Ingredients

Serves 4

  • 3 zucchini (1 1/2 pounds)
  • 1 onion
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  1. Preheat oven to 450 degrees. Quarter and cut zucchini into 1 1/2-inch chunks. Thinly slice onion.
  2. On a rimmed baking sheet, toss zucchini and onion with oil, thyme, salt, and pepper. Roast 30 minutes, tossing halfway through. Serve.

Read more at Marthastewart.com: Roasted Zucchini With Thyme and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Asparagus and Shiitake Stir-Fry

Asparagus and Shiitake Stir-FryTo clean the mushrooms, simply wipe the caps with a damp paper towel; do not rinse, as they will become soggy. Toast the sesame seeds in a dry skillet over medium heat until golden.

Prep: 15 minutes
Total: 25 minutes

Ingredients

Serves 4

  • 1 tablespoon dark sesame oil
  • 1 bunch medium or thick asparagus, tough ends trimmed, stalks sliced into 1 1/2-inch lengths
  • 8 ounces fresh shiitake mushrooms, trimmed and sliced into 1/2-inch-thick pieces
  • 1 tablespoon sesame seeds toasted
  • Coarse salt and freshly ground pepper

Directions

  1. Heat oil in a large skillet or wok over medium-high heat. Add asparagus and mushrooms, and saute just until tender, about 5 minutes. Remove from heat. Sprinkle with toasted sesame seeds, and season with salt and pepper. Serve hot.

Read more at Marthastewart.com: Asparagus and Shiitake Stir-Fry and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Baked Plum Tomatoes

Baked Plum TomatoesPrep: 10 minutes
Total: 30 minutes

Ingredients

Serves 4

  • 4 plum tomatoes, halved
  • 1/4 cup finely grated Parmesan cheese
  • 2 tablespoons plain breadcrumbs
  • 1/2 teaspoon mixed dried herbs, such as thyme, marjoram, oregano, and basil
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • Preheat oven to 425 degrees. Halve 4 plum tomatoes lengthwise; slice off a sliver from the skin side so that the halves lie flat in a baking dish.
  • In a small bowl, toss together 1/4 cup finely grated Parmesan cheese, 2 tablespoons plain breadcrumbs, 1/2 teaspoon mixed dried herbs (thyme, marjoram, oregano, and basil), 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Mound mixture on top of each tomato half.
  • Bake until tomatoes are soft and topping is crisp and browned, about 20 minutes.

    • Read more at Marthastewart.com: Baked Plum Tomatoes and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

    Ratatouille

    Ratatouille

    This vegetable stew can be eaten on its own; served with meat, fish, or eggs; or tossed with pasta. Ratatouille can be frozen in airtight containers for up to three months; reheat in the microwave or on the stove. Leave out the basil until just before serving.

    Prep: 40 minutes
    Total: 1 hour

    Ingredients

    Serves 8

    • 1/3 cup olive oil
    • 2 medium onions, chopped
    • 4 cloves garlic, minced
    • 2 large eggplants, (2 pounds), peeled in strips and cut into 3/4-inch cubes
    • 4 to 5 medium zucchini, (2 pounds), cut into 1-inch cubes
    • Coarse salt and ground pepper
    • 3 yellow or red bell peppers, ribs and seeds removed, cut into 3/4-inch cubes
    • 1 can (28 ounces) diced tomatoes
    • 1 teaspoon dried thyme
    • 1/2 cup chopped fresh basil

    Directions

    1. In a Dutch oven (or other heavy 5-quart pot with a tight-fitting lid), heat oil over medium heat. Cook onions, stirring occasionally, until soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in eggplant and zucchini; season generously with salt and pepper.
    2. Add 3/4 cup water; cover, and simmer until vegetables are beginning to soften, stirring once, about 5 minutes. Stir in bell peppers; simmer, covered, until softened, 5 minutes.
    3. Stir in tomatoes and thyme; bring to a boil. Reduce heat to medium-low. Partially cover; simmer, stirring often, until vegetables are tender, 15 to 20 minutes. Remove from heat. If serving immediately, stir in basil. (If freezing, leave out basil.)

    Read more at Marthastewart.com: Ratatouille and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

    Roasted Broccoli and Cauliflower

    Roasted Broccoli and Cauliflower with Lemon and GarlicPrep: 10 minutes
    Total: 40 minutes

    Ingredients

    Serves 4

    • 1 head broccoli (about 1 pound), broken into 1-inch florets, stalks peeled and thinly sliced
    • 1 large head cauliflower (about 2 pounds), broken into florets
    • 3 tablespoons olive oil
    • 4 garlic cloves, thinly sliced
    • 2 lemons, thinly sliced
    • Coarse salt and ground pepper

    Directions

    1. Preheat oven to 475 degrees. On two rimmed baking sheets, toss broccoli and cauliflower with oil, garlic, and lemons; season with salt and pepper. Roast until vegetables are browned and tender, 25 to 30 minutes, rotating sheets from top to bottom and tossing vegetables once halfway through.

    Read more at Marthastewart.com: Roasted Broccoli and Cauliflower with Lemon and Garlic and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

    Honey Glazed Carrots

    Prep: 10 minutes
    Total: 30 minutes

    Ingredients

    Serves 6

    • 1 tablespoon vegetable oil, such as safflower
    • 2 pounds carrots, cut into 1-inch lengths, halved if thick
    • 1 cup canned reduced-sodium chicken broth or water
    • 1/2 cup honey
    • 2 tablespoons red-wine vinegar
    • Coarse salt and ground pepper
    • 2 tablespoons unsalted butter

    Directions

    1. In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
    2. Add broth, honey, and vinegar; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
    3. Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

    Read more at Marthastewart.com: Honey-Glazed Carrots and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

    15 Minute Salmon and Spinach meal

    Prep: 5 minutesBroiled Salmon with Spinach-and-Feta Saute
    Total: 10 minutes

    Ingredients

    Serves 4

    • 4 skinless salmon fillets (6 ounces each)
    • Coarse salt and ground pepper
    • 1 tablespoon olive oil
    • 2 bags (5 ounces each) baby spinach
    • 1/2 cup feta, crumbled (2 ounces)
    • 1/3 cup pine nuts
    • 2 teaspoons fresh lemon juice

    Directions

    1. Heat broiler, with rack set 4 inches from heat. Place salmon on a rimmed baking sheet; season with salt and pepper. Broil until opaque throughout, 5 to 7 minutes.
    2. Meanwhile, in a large skillet, heat oil over medium. Add as much spinach as will fit; season with salt and pepper. Cook, tossing spinach and adding more to skillet as space becomes available, until tender, about 2 minutes. Remove from heat; drain off excess liquid. Stir in feta, pine nuts, and lemon juice. Serve salmon with spinach saute.

    Read more at Marthastewart.com

    Chicken Cacciatore (Paula Deen)

     Chicken Cacciatore

    Ingredients

    2 teaspoons salt
    2 teaspoons ground black pepper
    2-3 lbs chicken breast, cut into large chunks
    3 tablespoons extra-virgin olive oil
    2 onions, chopped
    2 chopped green bell peppers
    2 chopped red bell peppers
    1 (8-ounce) package quartered baby bella mushrooms
    4 cloves garlic, minced
    1 cup dry red wine
    3 (14-ounce) can tomatoes, diced or stewed
    2 teaspoons dried oregano
    2 teaspoons dried basil
    1 teaspoon dried crushed rosemary
    2 tablespoons chopped fresh parsley
    crushed red pepper to tate
    Hot cooked pasta

    Instructions

    1. In a large Dutch oven, heat olive oil over medium-high heat. Add chicken; cook, 6 to 8 minutes, or until lightly browned. Remove from pan, and set aside.
    2. Add onions, bell peppers, mushrooms, and garlic to pan drippings. Cook over medium-high heat, 6 to 8 minutes, or until tender. Add wine; cook 3 minutes. Stir in tomatoes, oregano, basil, rosemary, and remaining salt and pepper. Add chicken, cover and place in oven at 325 degrees.  Cook for 2 hours. Serve over hot cooked pasta. Garnish with chopped fresh parsley, if desired.

    Recipe originally found at Pauladeenmagazin.com.

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