Chicken with Tomatillo Sauce

Serves 4 to 6

INGREDIENTS

4 chicken leg quarters, or 4 drumsticks and 4 thighs
1/2 tsp salt, more or less to taste
1/4 tsp black pepper
1/4 cup oil
2 cups white onion, sliced
2 garlic cloves, chopped
2 lbs tomatillos, husks removed and rinsed, quartered
4 tbsp brown sugar
1-3 chipotle chile in adobo sauce, plus more sauce if desired
Up to 2 cups chicken broth, or water if needed, but makes cooking sauce down take longer

TO PREPARE

Sprinkle the chicken pieces with salt and pepper.

In a thick and tall heavy skillet or casserole dish, heat the oil over medium-high heat. Once hot, add the chicken pieces. Brown on one side, for about 4 to 5 minutes and then flip and brown on the other side, for another 3 to 4 minutes. Don't try to flip too soon or the skin will stick to the skillet. Remove the chicken pieces and place in a bowl. You may remove the skin if you wish.

Add the onion to the skillet and cook, stirring for about 3 to 4 minutes, until softened. Add the garlic and saute until fragrant, for about 20 seconds. Make room in the pan and add the tomatillos. Let it cook all together, for about 6 to 8 minutes. Add the brown sugar, the chipotles and their sauce and stir well. We can eat it with 3 peppers chopped, but it is my limit of heat.  The can of "chipotle chile in adobo sauce" holds many chilies, they last a long time in the refrigerator, do not use the whole can.  You definitely need this item without substitution, the smokey flavor from the sauce makes the dish.  Once it comes to a simmer incorporate the chicken pieces along with the chicken broth and cook for about 30 to 35 minutes, stirring occasionally. The sauce should be chunky and thick, and the chicken fully cooked. You may need to remove chicken so it is not overcooked, while cooking down the sauce to be thick.  Cooking down could take a while.

Idea to serve with: rice, black beans and grilled veggies. Turn on Jimmy Buffet Pandora and crack open a Coronna garnished with lime.....mmmmm


from: http://patismexicantable.com/2011/04/chicken-in-a-tomatillo-chipotle-and-brown-sugar-sauce.html

Zucchini Pie - Mock Apple Pie

Ingredients

• 1 Pilsbury crust pie
• 2 large zucchini (4 C slices, no peel or seeds)
• 2 tablespoons lemon juice
• 1 pinch salt
• 1 1/4 cups packed brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons cream of tartar
• 1 pinch ground nutmeg
• 3 tablespoons all-purpose flour

Directions

1. Peel the zucchini. Cut into quarters lengthwise, then remove seeds and cut crosswise (as you would cut apples for apple pie). Toss together 4 cups chopped zucchini, lemon juice and salt. Place mixture into frying pan and cook until tender-crisp.
2. In a separate bowl, mix together the brown sugar, cinnamon, cream of tartar, nutmeg and flour. Add the cooked zucchini to sugar mixture and mix well. It will be a little runny, but that's OK.
3. Place filling into a 9 inch pie crust, dot with butter, and place top crust on. Bake in oven at 400 degrees F (205 degrees C) for 40 minutes or until golden brown.

Grilled Stuffed Portobello Mushroom Caps

Ingredients

• 2/3 cup chopped tomato (I used grape tomatoes)
• 1/4 cup (1 ounce) shredded fresh parmigiana cheese
• 1 teaspoon olive oil
• 1 teaspoon finely chopped fresh or 1/8 teaspoon dried rosemary or basil or more to taste
• 1/2 teaspoon coarsely ground black pepper
• 1 teaspoon crushed garlic
• 
  
• 4 (5-inch) portobello mushroom caps
• 
  
• 2 tablespoons lemon juice
• 2 teaspoons soy sauce
• 1 teaspoon olive oil
• *******************************************
• 
  
• Combine the tomato, cheese, 1 teaspoon oil, rosemary or basil, pepper, and garlic in a small bowl.

• Remove brown gills from the undersides of mushroom caps using a spoon, and discard gills. Remove stems; discard. Combine 1 teaspoon oil, juice, and soy sauce in a small bowl; brush over both sides of mushroom caps. Place the mushroom caps, stem sides down, on grill rack coated with cooking spray, and grill for 5 minutes on each side or until soft.
• Spoon 1/4 cup tomato mixture into each mushroom cap. Cover and grill 3 minutes or until cheese is melted.

Stuffed Pepper Soup

Ingredients

·         1 pound ground chuck (or ground turkey)

·         1 green bell pepper, chopped

·         1 cup finely diced onion

·         2 tsp. minced garlic

·         2 (14 ounce) cans diced tomatoes

·         1 (15 ounce) can tomato sauce

·         1 (14 ounce) can chicken broth

·         1 (14 ounce) can beef broth (opt. if needed)

·         1 teaspoon dried thyme

·         1 teaspoon crushed red pepper or cayenne

·         1 teaspoon dried oregano

·         1 teaspoon basil

·         salt and pepper to taste

·         1 cup cooked white rice (great way to use up that rice left over from Chinese Food)

Directions

1.     In a large stock pot brown ground meat. Drain fat and add pepper and onion. Cook until onion is translucent, not letting them brown.

2.     Add minced garlic, tomatoes, tomato sauce, broth, seasonings, & salt and pepper. Cover and simmer for 30 to 45 minutes, until peppers are tender.

3.    Add rice.  Heat soup through and serve. Add beef broth if needed to liquefy soup.  Top with some cheddar cheese if you wish.

Zuppa Tuscanna (Like Olive Garden)

½ pound of bacon fried crisp and crumbled

6 Italian sausages (I use hot – remove skin)

3 diced onions (about 3 C)

2 Tb Olive Oil

6 teas minced garlic
8 C Water

2 Tb chicken base

4 lg. potatoes, cubed

2 C chopped kale

1 C heavy whipping cream

Add red pepper flakes, salt and pepper as desired (I didn't add these as the meat and chicken base was plenty spicy and salty)

In a soup pot fry the bacon (I cut up the bacon with scissors before frying to save on crumbling the hot bacon), add the chunks of sausage, stir and fry until brown.  Drain the oil.  Add olive oil if needed.  Throw in diced onions.  Stir all this until onions are tender and meat is cooked thoroughly.   Use a little bit of oil to sauté these if you are not using the bacon drippings.    Add water, garlic, chicken base (GFS sells a nice base) and potatoes.  Simmer until potatoes are soft.  Add whipping cream, kale and seasoning as desired, simmer and serve.

Makes lots, 8 - 10 bowls I figure.

No Bake Cookies with High Protein Option

2 C Sugar
1/4 C Cocoa
1/2 C Butter (1stick)
1/2 C Milk (whole or evaporated works best)

Mix in large sauce pan until comes to rolling boil for a minute or two.  Then add the remaining ingredients, stirring quickly.  Spoon onto wax paper.

1 teaspoon Vanilla
1/2 C Peanut Butter
3 C Oatmeal (I prefer Old Fashioned Oats)
      
****************************************************
or instead of 3 C Oatmeal


1 C Oatmeal
1 C TVP (Textured Vegatable Protein - Soy)
1/3 C Dried Cherries
1/3 C Nuts
1/3 C Coconut
This adds protein and a fun variety to the cookie

Broccoli Soup

2 Tb Butter
1/4 teaspoon Pepper
2 cans Chicken Broth
1 ½ pounds Broccoli (frozen or fresh)

¾ C diced Celery

½ C diced Onion

1 teaspoon minced Garlic optional
Salt as desired

(Optional Creamy, but not as healthy – you can add 1/2 C heavy whipping cream or 4 oz. cream cheese just before serving, heat through though, picture shown has Velveeta and some 1/2 and 1/2)

In a soup pan, melt 2 Tb butter (or use 2 Tb Olive Oil) add the broth and pepper, stir again until smooth.  The veggies can be added.  Cover and simmer until veggies are soft.  Then smash or blend in food processor ( I like to leave some broccoli chunky).  Add creamy stuff here if you want and heat through until the right consistency.