Chicken Stir Fry with Sugar Snap Peas and Peppers

Chicken Stir Fry with Sugar Snap Peas and Peppers

(I added onion to this recipe cause I like onion. Also, I did not have stir fry oil so for the marinade I chopped up some garlic and ginger and sauteed it in 4 tbsp olive oil and added some honey and lime juice. Once I felt like it had mixed together well enough I took it off and added some soy. Sorry for no measurements - I just did it Grandma Wilson style.)

Sugar snap peas and red peppers make this chicken stir fry dish fresh, crisp, and delicious. The light sauce made from a simple mix of chicken broth and soy sauce brings out the natural flavors of the vegetables. This is a classic example of a wonderful stir fry.

3 boneless skinless chicken breasts (about 1.5 lbs) - we only used two breasts
1 medium red bell pepper
½ lb sugar snap peas
2 tsp cornstarch - this amount was still a little runny. Add more for thicker sauce
2 tbsp stir fry oil - I used olive oil.

Marinade:
2 tsp stir fry oil - see above

Sauce:
1 cup chicken broth
1 tbsp soy sauce

1. Remove all of the fat from the chicken and then cut each breast into 1 inch to 1½ inch pieces.


2. Using your hand (nasty - I used a spoon), mix the stir fry oil into the chicken making sure to coat each piece and then set these pieces aside. (I let it sit for maybe 20 minutes)
   


3. Cut the red pepper in half and remove the stem, seeds, and inner white meat. Rinse the halves under cold water and dry them with paper towels. Then cut them into ½ inch squares and set them aside.


4. Remove the stems from the sugar snap peas, rinse them under cold water, and drain them in a colander. Dry them thoroughly with paper towels and set them aside.


5. In a large cup, mix together the sauce ingredients and set this mixture aside.


6. In a small cup mix the cornstarch with just a little water until it dissolves and set it aside.


7. Heat a wok or non stick pot on high. Once hot, add just 1 tablespoon of the stir fry oil and let it get hot.


8. Once the oil is hot, add the chicken and stir fry it for 6 to 8 minutes or until it browns. To brown it quickly and evenly, let it sit for 2 minutes and then stir it, flipping the meat onto the other side, and then let it sit another 2 minutes and stir it again. Continue until completely browned. (With the pieces of ginger and garlic, as well as the honey it will blacken pretty quick. Don't let it sit for to long)
   


9. After the chicken is browned, remove it from the wok and set it aside.


10. Without wiping out the wok, add the remaining tablespoon of stir fry oil and let it get hot. (You may want to scrape out some of the blackened-ness)
    


11. Once the oil is hot add both the red peppers and the sugar snap peas and cook them for 4 minutes. (I added all the veggies at once but probably should have waited on the onion until putting the chicken back in)
    


12. After 4 minutes, return the chicken to the wok, add the sauce mixture and bring everything to a boil.


13. Once it boils, add the cornstarch mixture and stir until thick.


14. Serve with white rice, fried rice, or noodles. Makes about 3 servings.

Chicken with Lemon-Leek Linguine

Made this tonight (11-17-10). Pretty sweeeeet (not flavor wise, coolness wise). Very mild and light.

	Photo: John Autry; Styling: Leigh Ann Ross

Chicken with Lemon-Leek Linguine

Add fresh flavors to a weeknight staple with this family-friendly menu. Go vegetarian by subbing vegetable broth and topping with goat cheese.

Other Time: 30 minutes minutes
Yield: 4 servings (serving size: 1 chicken breast half and 1 cup pasta mixture)


6 ounces uncooked linguine
4 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 cup all-purpose flour
3 tablespoons butter, divided
3 garlic cloves, thinly sliced
1 leek, trimmed, cut in half lengthwise, and thinly sliced (1 1/2 cups)
1/2 cup fat-free, lower-sodium chicken broth
2 tablespoons fresh lemon juice
2 tablespoons chopped fresh flat-leaf parsley

1. Cook pasta according to package directions, omitting salt and fat. Drain; keep warm.

2. Place chicken between 2 sheets of heavy-duty plastic wrap; pound to an even thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and pepper. Place flour in a shallow dish; dredge chicken in flour, shaking to remove excess.

3. Heat 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken from pan; keep warm.

4. Melt 1 tablespoon butter in skillet over medium-high heat. Add garlic, leek, and remaining 1/4 teaspoon salt; sauté 4 minutes. Add broth and juice; cook 2 minutes or until liquid is reduced by half. Remove from heat; stir in remaining 1 tablespoon butter. Add pasta to leek mixture; toss well to combine. Serve chicken over pasta mixture; sprinkle with parsley.

Soy Sauce Steak Marinade

Although this marinade calls for shis-kebabs we used it over whole steaks and it was pretty awesome!

2 lb round steak - or whatever steak you have
1/2 cup soy sauce
1/3 cup oil
1 tsp ginger
1 tsp dry mustard
1/2 tsp garlic powder

Blend all ingredients in a blender about 1 minute. Put the marinade and steak in a ziploc for 2 hours. Cut the meat into cubes first if you will be making shis-kebabs.

Lemon-Pepper Chicken

Another Mark Bittman recipe, although he makes it with pork chops (and without the lemon pepper - another delicious recipe).

Two chicken breasts
One tablespoon Lemon Pepper seasoning (whatever kind you can find at the store)
Salt and pepper to taste
4 tbsp olive oil
1/2 cup dry white wine
1 teaspoon minced garlic or 2 teaspoons minced shallot
1/2 cup chicken broth
1 tbsp butter
1 tbsp lemon juice

Marinate the chicken breasts in the lemon pepper seasoning and 2 tbsps of the olive oil. An hour is plenty of time to marinate.

Place a large skillet over medium-high heat for two or three minutes. Add the other two tbsps of oil; as soon as the first wisps of smoke rise from the oil, add the chicken and turn the heat to high. Brown the chicken on both sides, moving them around so they develop good color all over. The entire browning process should take no longer than four minutes, and preferably less.

Reduce the heat to medium. Add the wine and the garlic and cook, turning the chops once or twice, until the wine is all but evaporated, about three minutes. Add 1/2 cup of the broth, turn the heat to low, and cover. Cook for 10 or 15 minutes, turning the chicken once or twice, until they are done.

Remove the chicken to a platter. If the pan juices are very thin, cook, stirring and scraping the bottom of the pan, until the liquid is reduced slightly. If they are scarce (unlikely), add another 1/2 cup of broth; cook, stirring and scraping the bottom of the the pan, until the liquid is reduced slightly. Then stir in the butter over medium heat; add the lemon juice, pour over the chicken, and serve.

We like to make this with mashed potatoes and/or good bread 'cause the sauce is so good that it's selfish to let only the chicken swim in the scrumptiousness.

The Best Skirt Steak Ever

This recipe comes from our friends Barb and Colin (previous owners of Strawberry Street Cafe in Richmond, VA) so we can't claim credit for it. But that doesn't detract from the deliciousness of this steak : ) The directions might seem long but it's an easy method after you do it once.

Three or four hours before you want to eat, throw a skirt steak (a .6 or .7 lb steak is enough for both of us) in some Worcestershire sauce to marinate.

When you're ready to eat, coat the bottom of a pan in olive oil - no need to make the steak swim, just use enough to barely cover the pan - and turn the heat to hi. "Screamin' hot" is how Colin told me to get the pan. You'll want to turn on the fan for this one; it will get smoky.

Pat dry the steak with paper towels. Don't skip this step! It ensures a nice crust on the steak.

When the oil is smoking, put the steak in. Don't move it around a lot - just let it be for the next three minutes. Then turn the steak over and let it cook for another three minutes.

Turn the steak over again and turn the heat down to medium or medium-low. Depending on how you like your steak cooked, let it go another four minutes for roughly medium-rare, six minutes for well done. The steak will probably be thicker on one end than another, so it can easily accommodate people with different tastes.

Take it out of the pan and cover it with foil. Let it rest for five minutes or so before you even think about coming close to it with a knife.

I love it, Josh loves it, Alison loves it. Don't you think you should try it?

Balsamic Vinaigrette

This recipe is our favorite balsamic vinaigrette. It's pretty garlicky so if you like less garlic, you might want to only use one clove. Amounts are guesses here - adjust to taste.

1/4 cup balsamic
1/8 cup olive oil
2 cloves of garlic, through the garlic press or minced
A tablespoon or so of Dijon mustard
About a tablespoon of water
Salt and pepper to taste

Stir it up and pour it on!

SALT FREE BASIC VINAIGRETTE

THIS IS A REALLY CHEAP, SALT-FREE, SALAD DRESSING

3/4 CUP VINEGAR, WINE, SHERRY OR BALSAMIC
I HAVE HAD THE BEST LUCK W/ 3/8 CUP
WHITE WINE AND 3/8 CUP APPLE VINEGAR

2 TBL DIJON OR OTHER SPICY MUSTARD

2 CUP OLIVE OIL
1 CUP WESSON OIL

2 TBL DRIED CHOPPED ONIONS

1 TBL MRS DASH TABLE BLEND

1 TSP UNCLE BILLS DRIED PEPPERS

FRESH GROUND BLACK PEPPER TO TASTE


ZIP IT UP IN THE BLENDER

MAKES 4 3/4 CUP, ENOUGH TO FILL AN OLD WINE BOTTLE

Chicken in Lemon Sauce

We made this tonight and loved it. The sauce is a nice balance of lemon and wine - be sure to have it with some bread for soppins. It takes some time but it is easy and worth it.

Chicken in Lemon Sauce
Makes 4 servings
Time: 45 minutes

4 tablespoons butter or olive oil
2 leeks, washed well and diced, including some of the green part (I like to chop before washing then throw in a bowl of water to clean - washing before cutting makes it hard to get the leeks really clean)
1/2 cup dry white wine (we used Chardonnay)
1/2 cup chicken stock
1/2 teaspoon minced fresh thyme or tarragon leaves, or a good pinch of dried thyme or tarragon
4 boneless, skinless chicken, rinsed and patted dry with paper towel, and cut into 1 inch chunks
2 tablespoons freshly squeezed lemon juice
Salt and pepper to taste
Minced fresh parsley leaves for garnish

1) Melt 2 tablespoons of the butter or oil in a large skillet over medium heat. Add the leeks and cook, stirring, until softened, about 5 minutes. Add the wine, stock, and herbs; bring to a boil and let bubble for a minute or two.
2) Add the chicken, turn the heat to medium-low, cover, and simmer until the meat is barely cooked through, 9 or 10 minutes. Remove the chicken with a slotted spoon and keep warm.
3) Turn the heat to high and cook the sauce rapidly, stirring occasionally, until just about 3/4 cup remains; this will take 5 to 10 minutes. Lower the heat to medium-low, add the lemon juice, then stir in the remaining butter or oil, a bit at a time. If you're using oil, add it gradually, stirring vigorously with the back of a spoon as you do so.
4) Season with salt and pepper and return the chicken to the sauce to heat through. Garnish with parsley and serve immediately.

Grandma Wilson's Cereal???

Anyone know her recipe?

Here it is from Mom's Christmas gift:

Cheap Wine

10 bucks or less - can't beat that. The list is from Bon Appetit.

Whites

Bianchi 2007 "Elsa" Torrontés
Argentina $8
A distinctive varietal, Torrontés is characterized by intense fruity-floral aromas.

Columbia Crest 2007 Grand Estates Chardonnay
Washington $8
An elegant wine, rich with apple, pear, and a hint of oak.

Fish Eye 2007 Pinot Grigio
California $8
Tropical fruit and intense citrus dominate in this dry, food-friendly Pinot Grigio.

Domaine de Bernier 2006 Chardonnay
France $9
This excellent Chardonnay from the Loire Valley is rich with grapefruit and lemon.

Veramonte 2007 "Reserva" Sauvignon Blancv
Chile $9
Fruity and zesty, this has melon and lemony flavors with herbal notes and bright acidity.

Brancott 2008 Marlborough Sauvignon Blanc
New Zealand $10
Grapefruit, tropical fruit, and grassy flavors accent this wine from the Marlborough region.

Domaine La Hitaire 2007 "Les Tours"
France $10
This crisp, dry vin de pays ("country wine") from Gascony is a blend of less-familiar varietals, such as Ugni Blanc.

Ponte de Lima 2007 "Adamado" Vinho Verde
Portugal $10
This young white is fresh with lime flavors and herbal aromas.

Tintero 2007 Moscato d'Asti
Italy $10
This sweet, low-alcohol wine from Piedmont has citrus zest, pear, and apricot flavors.

Wolfgang 2007 "Concerto" Grüner Veltliner
Austria $10
In this versatile wine, ripe citrus flavors carry a hit of peppery spice.

Reds

Archeo 2006 Nero d'Avola
Italy $4
A favorite from Trader Joe's, this rich, earthy red with dark fruit has an oaky finish.

Banrock Station 2006 Shiraz
Australia $5
Big flavors and a low price tag are a winning combination in this fine red with ripe plum and black-cherry flavors.

Bianchi 2007 "Elsa" Malbec
Argentina $8
Argentina has become known for its big-value Malbecs: Here, blackberry and plum flavors are matched by a spicy finish.

Budini 2008 Malbec
Argentina $9
This big wine is characterized by black cherries, blackberries, and spice.

McManis Family Vineyards 2007 Cabernet Sauvignon
California $9
Blueberry, blackberry, and chocolate flavors balance this Cabernet's spicy notes.

Monterra 2005 Merlot
California $9
A rich Merlot with a hint of chocolate.

Di Majo Norante 2007 Sangiovese
Italy $10
Blackberries and spice with violet aromas make this an appealing wine to pair with the robust flavors of this time of year.

Eguren 2006 Tempranillo
Spain $10 for 1 liter
From the Castilla y León region, this full-bodied red is loaded with raspberry fruit.

Goats Do Roam 2006 Red
South Africa $10
This Rhône-style red has soft tannins, black-cherry fruit, and a spicy finish.

Vigne & Vini 2005 "Schiaccianoci" Negroamaro del Salento
Italy $10
This rustic red from Puglia shows concentrated, earthy flavors that are balanced by aromas of spice.

The Whole Enchilada

Rachel Ray's enchilada recipe - smoky goodness that also happens to be low in salt.

Firecracker Enchiladas
3 tbsp vegetable oil
1 large onion, finely chopped
3 tbsp flour
One 29 oz can tomato sauce
1 tbsp chili powder
2 1/2 tsp ground cumin
1 1/2 tsp salt
Shredded rotisserie chicken (or sauteed chicken breast or any old leftover chicken)
1 pound muenster or cheddar cheese
2 chipotle chiles in adobo, chopped and seeds removed
Corn or flour tortillas (whichever you like better)

1. In a medium saucepan, heat the oil over medium-high heat. Add two-thirds of the onion and cook until softened, about 5 minutes. Stir in the flour and cook for 2 minutes (it will be sorta gummy). Whisk in 1 1/2 cups water and the tomato sauce, chili powder, cumin and salt; bring to a boil. Simmer for five minutes; set aside.
2. Preheat the broiler. In a large bowl, mix the chicken, two-thirds of the cheese and the chiles.
3. Spread 1 cup of the enchilada sauce in a large casserole dish. Fill tortillas with chicken mixture, roll up and transfer to the casserole dish, seam side down. Top with the remaining onion, sauce, and cheese; broil until golden, 5 to 7 minutes. Turn off the broiler and leave the enchiladas in the oven until heated through, about 5 minutes.

SECRET SAUCE - Grandma's Spagets

From the feisty little one herself. No measurements, just to taste.

Ragu pizza sauce
hamburger meat (ground round)
onion
garlic salt
onion salt
celery salt (not a recipe for those watching their salt intake)
oregano
Italian seasoning
sugar
salt and pepper

Combine and let simmer for at least a half hour to let everything come together.

Focaccia Bread

Second try, this time with the rosemary mixed in

Inspired by the Christmas bread-wars, I've been baking a lot lately. In addition to the crackers, I also made focaccia bread which is easy and delicious (so easy, even Brian can do it!) I sprinkled some rosemary over the top, though I think next time I will mix it in. Very good with any Italian meal or just for snacking. It apparently freezes well, too, but I've yet to try that out.

White Chocolate Snack Mix

And......a dessert MUST be added! This snack mix is AWESOME! Highly addictive so please be careful whatever you do.

1 10 oz. package mini twist pretzels
5 cups toasted oat cereal ( I substitute golden graham cereal)
5 cups rice chex
2 cups salted peanuts (or cashews)
1 14 oz. bag of M and M's
2 11 oz. packages white chocolate chips
3 tablespoons vegetable oil

Line 3 baking sheets with waxed paper or parchment. Set aside. In a large bowl, combine pretzels, golden grahams, rice chex, peanuts, and M and M's. Set aside. In a microwave bowl, heat chips, and oil on medium-high for 2 minutes, stirring once. Microwave on high for 10 more seconds; stir until smooth. Pour over cereal mixture and mix well. Spread onto prepared baking sheets. Cool. Break apart.

This makes great gifts! I use seasonal M and M's. I made this for valentine's day last year and used the red, pink, and white M and M's! Make sure to save some for yourself :)

Jalapeno Cheesburgers

This is pretty spectacular, but not exactly healthy. But who wants a healthy burger?? I like mine with lettuce and tomato, Heinz 57 and french fried potatoes??? Nope, I like mine with cream cheese and jalapenos!

2 lbs ground chuck
2 tablespoons grated yellow onion
1 1/2 teaspoons Greek seasoning
1 teaspoon salt
1 teaspoon black pepper

1 (3 oz.) package cream cheese, softened
2 tablespoons minced, pickled jalapeno pepper

4 hamburger buns

1. Combine the first 5 ingredients, shape into 8 thin patties

2. Stir together jalapenos and cream cheese. Spoon into centers of 4 patties. Do NOT spread to edges. Top these patties with the remaining four and press the edges to seal. Chill 30 minutes

3. Grill patties over direct medium high heat, turning once. (Try to only turn one time as these will want to fall apart more than usual burgers)

4. Enjoy

Porcupine Meatballs

These meatballs are WONDERFUL! I especially like them because they use rice (I use brown rice) instead of bread crumbs. I consider these a healthier version! I also use the family's secret spaghetti sauce for this recipe too!

1 lb. ground beef
1/2 cup uncooked rice
1/2 cup milk
4 tablespoons dried onion flakes
1 tsp. salt
1/2 tsp celery salt
1/4 tsp. garlic salt
Secret Sauce

Mix first 7 ingredients together and form into balls about the size of a golf ball. Brown in a skillet with a little bit of oil. Mix together Secret Spaghetti Sauce and add meatballs. Cover and simmer for 1 hour, stirring occasionally. Serve with noodles or by themselves!

Tangy BBQ Sauce

This one is Alison's favorite sauce and possibly mine as well.

1 large onion, finely chopped
2 tablespoons butter, melted
2 1/2 cups ketchup
1 cup white vinegar
1 cup water
2/3 cup firmly packed brown sugar
1/4 cup Worcestershire sauce
2 tablespoons cracked black pepper
2 tablespoons chili sauce
1 tablespoon salt

1. Cook onion in butter in a large saucepan over medium heat until tender, stirring often. Add ketchup and remaining ingredients. Bring to a boil; cover, reduce heat and simmer 30 minutes.

Yields 6 cups.

Yummy Lasagna!

This is Sarah Cooper's recipe too, but one should not have to go through life without it! I actually use the family's secret spaghetti sauce as the sauce in the lasagna! (shouldn't someone add this sauce? I cannot add it because I am not an originator.....sorry folks!)

1 lb. ground beef
secret family spaghetti sauce
8 lasagna noodles, uncooked
1 (15 oz.) container ricotta cheese
1 egg, beaten
1/2 tsp. ground white pepper
1 bag shredded mozzarella cheese
1/2 cup grated parmesan cheese

Brown and drain ground beef. Spread "secret" spaghetti sauce in 9 x 13 pan. Arrange half of uncooked noodles over sauce. Combine ricotta cheese, egg, and pepper, spread half over noodles. Layer with half of mozzarella, sauce, and beef. Repeat layers. Cover with foil and bake at 350F for 50 minutes. Sprinkle with parmesan cheese and bake uncovered 10 minutes. Let stand 10 minutes before serving.

Smokey Chipotle 'Cue Sauce

As The book says:

"You'll never consider store bought sauce ordinary again once you add these three magic ingredients." Magic indeed...

2 (18 once) bottles barbecue sauce. (I think i used some bulls eye)
2 canned chipotle chili peppers
2 tablespoons brown sugar
1 tablespoon chili powder

1. Mix together in a blender until smooth.
2. pour into a saucepan and bring to a boil over medium high heat. Reduce heat and simmer for 30 minutes.

Yields about 2 1/2 cups

Whistling Potatoes

This is Sarah Cooper's recipe. I can't take credit for it, but I can definitely share it!

12 small New Potatoes (I use the small red ones)
1/4 cup olive oil
2 garlic cloves
1 tsp. salt
1 tsp. ground cumin
1/2 tsp. paprika
1 tsp. dried oregano
1/8 tsp. red pepper

Toss all ingredients in a large bowl. Spread evenly into a lightly greased pan (or if you are lucky enough, you can use a pampered chef stone and not have to grease!) Bake at 450 degrees for 45 minutes.

These potatoes make a whistling sound while they cook. Hence the name "Whistling Potatoes."

Holy Moly Super Special "Creamy Chicken Italiano"

If you don't have a ton of time to make dinner, use this crock pot recipe!

4 boneless, skinless chicken breasts
1 envelope dry Italian salad dressing mix
1/4 cup water
1 package cream cheese, softened
1 can cream of chicken soup

Place chicken in slow cooker. Combine salad dressing mix and water. Pour over chicken. Cover. Cook on low 3 hours. Combine cheese and soup until blended. Pour over chicken. Cover. Cook on low 1 hour or until chicken juices run clear. Serve over noodles or rice. (I serve this with a side of "whistling potatoes" and some green beans!)

NC Eastern Style BBQ Sauce

MMmMMMmMMmmmmmmm....NC State tailgates at the fairgrounds. Chilling with the Phi Delts. Recovering from staying up all night cooking a pig and watching Keever catch himself on fire. Good memories of college days in a jar!

7 cups white vinegar
1 cup ginger ale (guess which one I use!)
3 tablespoons plus 1 teaspoon crushed red pepper
1 to 2 tablespoons ground black pepper

1. Uh stir together...

Shake this up before every serving. I like to just grill up some pork chops with salt and pepper and dip them in this sauce with every bite.

Yields 2 quarts. You may want to cut this in a half or a third the first time you make it.

WORLD Famous Taco Dip

OK folks I have decided to share the world famous taco dip with ya'll. Consider yourself special because this one is a real treat! It is great for parties, reunions, even lazy day couch food for yourself! So sit back, relax, and enjoy the recipe!

1 can refried beans
1 block cream cheese, softened
1 (8 oz.) container sour cream
1 package taco seasoning
1 lb. hamburger meat (browned and drained)
1 tomato, chopped
3-4 green onions, chopped
1 bag shredded cheese

Spread refried beans in dish as bottom layer. Mix together cream cheese, sour cream, and 1/2 the package of taco seasoning. Use this as the second layer. Brown and drain the hamburger meat. Add the rest of the taco seasoning with some water and let simmer until thickened. This will be your next layer. Top with chopped tomato and green onions. Sprinkle with cheese and bake for 20 minutes at 35o degrees. Serve with tostito chips (scoops are the best)

Well, now the secret is out and you have been given the world famous taco dip recipe. Enjoy and remember, NEVER EVER share with anyone.......or else!

Mole-asses Grilled Chops w/ Horseradish Sauce

OK so we normally don't make this one with the horseradish sauce. The marinade on the chops is good enough. I have included the whole recipe in case some of you guys like the sauce.

Direct Medium Heat

Spray the measuring cup with Pam or rinse with cold water before putting the molasses in. The molasses will slide right out.

4 (4 ounce) boneless center cut loin pork chops (1/2 inch thick)

1/2 cup soy sauce
1/4 cup molasses
1 teaspoon garlic powder

1/4 cup mayonnaise
3 tablespoons milk
1 tablespoon prepared horseradish
2 teaspoons finely shopped white onion
1/4 teaspoon ground black pepper

1. Place pork chops in a large Ziploc. combine soy sauce, molasses, and garlic powder, stir well, pour over the chops. Seal bag and turn to coat. Marinate for four hours.

2. Remove from marinade and discard remaining marinade. Grill over direct medium heat until juices run clear. 6-8 minutes, turning once. (Who says only once? I turn multiple times to see how I am doing.) Let rest for five minutes.

3. Meanwhile, combine mayonnaise, and remaining 4 ingredients in a small saucepan. Cook over low heat, stirring constantly until thoroughly heated. Spoon sauce over chops.

Grilled Red Onions

The following is a recipe from one of our favorite cookbooks but reminds me of Grandpa's onions on the grill. I know his recipe is much easier. I have made just a plain onion cut flat on one side so it sits still and dished out on the top side. In the dished out side sprinkle seasoning salt, garlic salt, Italian seasoning or any other spices that sound good. Add some butter on top of this and grill. The butter melts through the layers of onion. The longer you grill the softer the onion gets and the less potent the onion taste is. The center of the onion almost always stays really strong. Here's the recipe from the book:

Direct - Medium Heat

4 medium red or sweet onions
1 1/2 cups dry white wine
2 or 4 tablespoons butter
1 teaspoon fresh chopped thyme
1/8 teaspoon pepper

1. Cut onions crosswise into 1/2 inch slices. Place slices in a shallow container; add wine. Cover and chill 8 hours. Turning occasionally. Drain. (We never let them sit 8 hours. Who has time for this???)

2. Melt butter in small saucepan. stir in thyme and pepper. Brush onion slices with butter mixture, reserving some for basting.

3. Grill onions over direct medium heat for 8 to10 minutes turning and basting often with butter reserve.

Balsamic Chicken w/ White Beans & Wilted Spinach

So according to Rachel Ray this recipe is "Another easy chicken dinner; good for you, a good go-to, and good to go!" I tried this recipe tonight for the first time and found it rather scrumptious (Aimee I'm sure you are astounded by my choice of words right?) Anyways we liked the recipe, so try it out and let us know what you think!

2 tablespoons balsamic vinegar
4 tablespoons EVOO
1 tablespoon grill seasoning (such as McCormick's Montreal Steak Seasoning)
4 boneless, skinless chicken breasts
2 medium onions
4 garlic cloves, chopped
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes (gives it a little kick.....hi yah )
Salt & Pepper to taste
3/4 cup white wine (I used Chardonnay)
2 cups chicken broth
1 14 oz. can cannellini beans, drained (I used Great Northern Beans)
1 12 oz. sack of baby spinach (I used less than that)
1/2 cup fresh flat -leaf parsley (Didn't use this because I'm an Ra-tard and picked up cilantro accidentally)
Juice of 1 lemon

Combine balsamic vinegar, about 2 tablespoons of EVOO, and the grill seasoning. Coat the chicken in the mixture and set aside to marinate.

In a large skillet over medium-high, heat the remaining EVOO. Add the onions, garlic, thyme, red pepper flakes, salt, & pepper. Cook, stirring frequently, until the onions are a little brown...3-4 minutes. Add the white wine and chicken broth, bring to a boil (or as I say....bull) and cook for 5 minutes.

Heat another skillet over medium-high heat. When hot, add chicken and cook for 5-6 minutes on each side. Remove chicken to a plate.

Add the cannellini beans to the skillet with the onions and stir. Cook for 2 minutes or until the beans are heated. Turn off the heat stir in the spinach, parsley, and lemon juice. Toss and stir until spinach wilts.

The recipe does not recommend to serve with rice, but I served with brown rice. I placed a portion of rice, the bean mixture, chicken (sliced into strips), and topped with fresh cheese (I used the cheese from Italy). Also, I cut the recipe in half since there are only the two of us. It made plenty and even enough for leftovers tomorrow.

Hope you enjoy this recipe.......let me know what you think!!

Grilled Marinated Vegetables

This is a great side dish on the grill. Alison lived on this one during her detox diet.

Direct - medium high heat

1/3 cup white balsamic vinegar
2 tablespoons olive oil
2 shallots, finely chopped
1 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons molasses

The following veggies are from the recipe. I think the first time you make a recipe you should follow it, after that use whatever veggies you have or like. Since Josh and Aimee's garden yields no veggies they will starve.

1/2 lb carrots
1 large red bell pepper, seeded
1 large yellow bell pepper, seeded
2 large zucchini
2 large squash
1 large onion

1. Combine first 7 ingredients in a large bowl. Set aside

2. Cut carrots and remaining veggies into larger pieces. Add veggies to vinegar mixture, tossing to coat. Let stand 30 minute, stirring occasionally. Drain veggies, reserving vinegar mixture. Put veggies in grill basket. (Or a "basket" made of tin foil. For Alison this is a basket made of "ten fo" which is how most people say ten four...)

3. Grill over direct medium high heat until tender crisp. 10-15 minutes, turning occasionally. (I find that turning occasionally when you are drinking and cooking means whenever you remember!)

4. Return veggies to vinegar mixture, tossing gently. Cover and refrigerate 8 hours. (We never do this step. Just eat 'em hot off the grill)

Kielbasas Skillet Rotini

This one is my favorite. Easy to make and involves kielbasa. Perfect for a man night.

Chicken & Broccoli Stir Fry

This is one of my favorite recipes. Hopefully the pic shows up well on the web. Anytime Alison asks what I want for dinner this is my canned response. If you guys haven't cooked with Hoisin you will recognize the smell instantly and wonder why you haven't cooked with it before. Let me know if you guys try this one.

Bread Challenge

Here's a challenge to all you bread makers (OK, probably just Dad and Alison)...crackers! I tried these out the other day and I've been dreaming up options and variations ever since.

Parmesan Cream Crackers

Time: About 20 minutes

1 cup all-purpose flour, more as needed

1/2 teaspoon salt

1/2 cup finely grated fresh Parmesan cheese

4 tablespoons unsalted butter

1/4 cup cream or half-and-half, more as needed

Coarse salt, pepper, sesame or poppy seeds, minced garlic or whatever you like for sprinkling (optional).

1. Heat oven to 400 degrees. Line a baking sheet with parchment paper or lightly dust with flour. Put flour, salt, cheese and butter in bowl of a food processor. Pulse until flour and butter are combined. Add about 1/4 cup cream or half-and-half and let machine run for a bit; continue to add liquid a teaspoon at a time, until mixture holds together but is not sticky.

2. Roll out dough on a lightly floured surface until 1/2-inch thick or even thinner, adding flour as needed. Transfer sheet of dough to prepared baking sheet (drape it over rolling pin to make it easier). Score lightly with a sharp knife, pizza cutter or a pastry wheel if you want to break crackers into squares or rectangles later on. Sprinkle with salt or other topping if you like.

3. Bake until lightly browned, about 10 minutes. Cool on a rack; serve warm or at room temperature or store in a tin for a few days.

Yield: About 4 servings.