Spinach Balls

This is a great appetizer to take to parties!

• 2 10 oz packages of frozen chopped spinach; cook and drain (squeeze it).
• 1 pkg chicken flavored stuffing (do not prepare)
  
• 6 eggs (beat)
• 1 1/2 sticks of butter (softened)
• 1 cup Parmesan cheese
• Mix together and make balls; put on cookie sheet. Then, put in freezer for a little while.
• Bake at 350 degrees for 15 minutes.
  

Balsamic Roasted Chicken

Another whole chicken recipe that we love!

• whole chicken
• onion
• a few garlic cloves
• balsamic vinegar
• olive oil
• thyme or rosemary
• Cut up onion and put on bottom of baking dish. Place whole, cleaned, and gutted chicken on top. Put a few garlic cloves around the chicken. Mix in bowl balsamic vinegar, olive oil, and rosemary to taste (I usually use about a half cup of oil and 1/4 cup vinegar). Place a few extra sprigs of rosemary inside the bird. Pour mixture over it. Bake at 350 for 90 minutes. Chicken should be crispy and golden when done.
  

Slow Cooker Chicken

Here is a great Crockpot recipe. We love it around here.

• Whole chicken
  
• 1/2 cup of broth
• 1/3 cup soy sauce
• 1/3 cup olive oil
• 1/4 cup honey
• 1 t Worchestshire(sp?) sauce
• 2 t balsamic vinegar
• 2 t lemon juice
• 1 t sesame oil
• 2 T minced garlic (I don't use the garlic...too strong!)
• Empty inner cavity of chicken
• Pat chicken dry with towel and place in the slow cooker
• Mix ingredients together and pour over chicken.
• I cook on high for 4 hrs. Tastes great over rice.
  

Pasta e Fagioli (Pasta and Bean Soup)

I've had this before at restaurants, and I couldn't believe that when I made this, it was even better than the restaurants!

2 cans white beans(also called navy beans)drained and rinsed well
1 piece of Parmesan rind (its okay if you don't have this, but it definately adds some good flavor)
1 bay leaf
1/2 tsp. dry red pepper flakes (1/4tsp. if you are shy about spice)
1 tablespoon olive oil
1 medium size onion peeled and chopped
1 medium size carrot peeled and finely chopped
1 celery rib, finely chopped
4 large garlic cloves minced
28 oz can canned tomatoes drained, seeded and coarsly chopped (or 1 1/2 lbs. ripe tomatoes peeled, drained, seeded and coarsly chopped)
3 to 4 cups of water as needed
2 to 3 tsp of salt or more to taste
1 tsp dried oregano
1 tsp fresh thyme or 1/2 tsp dried thyme
1/4 tsp dried rosemary
6 ounces macaroni shells or fusilli
fresh ground black pepper to taste
1/2 cup fresh flat leaf parsley
1/4 cup freshly grated parmesan cheese

Heat oil in a soup pot or Dutch oven over medium heat. Add the onion, carrot, and celery and cook, stirring, until tender, 5-8 minutes. Add half the garlic and cook, stirring, until the garlic begins to color, 30 seconds to a minute. Add the tomatoes, bring to a simmer, and cook, stirring often, until they cook down a bit and smell fragrant, about 10 minutes. Add the water, the parm. rind, bay leaf, and red pepper flakes and bring to a boil. Reduce the heat to low, cover, and simmer for 30 minutes. Season with salt (about 1 1/2 tsp), add the remaining garlic, the beans, oregano, thyme, and rosemary, and simmer covered for another 15 minutes. Remove 2 cups of the bits with a bit of broth and puree in blender (don't be intimidated by this step, it really helps to thicken the soup). Return to the pot and stir together. Bring some extra water to boil in another sauce pan in case the soup gets too thick. Add the pasta to the soup and stir and cook until pasta is al dente (10-15 mins.) Add lots of pepper. Taste and add salt if needed. Stir in parsley. Serve with Parmesan cheese. Enjoy!

PIta Crisps

I adapted this recipe from a recipe I clipped in Real Simple a couple years ago. I hope you like it!

Serves 2 (or Thomas and I will eat all of it), takes about 20 minutes

4 pitas pocket halves (the half circles), opened and cut apart (So you will have 8 little half circles, does that make sense?)
3+ Tablespoons olive oil
1/2 teaspoon salt
~1/2 teaspoon paprika
1/2 teaspoon oregano
1/2 jar roasted red peppers, rinsed and sliced
1 clove garlic
1/2 of a lemon, cut into 4 slices, the end discarded
1 chicken breast, chopped small
mozzarella cheese (eyeball it)

Lay pitas out on large baking sheet. Brush the pita halves with about 1.5 tablespoons of olive oil. Sprinkle with paprika, 1/4 teaspoon salt, and the oregano. Heat another 1.5 tablespoons of olive oil in a skillet over medium high heat. Add chicken and cook for about 3 minutes, or until it is almost done. Add the pepper, garlic, lemon slices and 1/4 teaspoon salt. Cook for 3 minutes or until peppers are tender and chicken is cooked through.

Heat pita halves in broiler for 2 minutes, or until slightly crisp. Spoon chicken/pepper mixture over (I leave the lemon slices out), evenly distributing. Sprinkle tops with cheese. Return to oven and broil for 2-3 minutes or until cheese is melted. Enjoy!

Chicken Lettuce Wraps

My sister-in-law made this a couple of weeks ago and it tastes just like the lettuce wraps from Pei Wei or PF Changs. You're gonna love it!!!

2 pounds ground chicken
2 cans water chestnuts chopped
1/2 cup sugar
1/3 cup hoisen sauce
1/3 cup soy sauce
1/4 cup chopped green onions
1/4 cup chopped cilantro
2 Tablespoons minced fresh ginger
2 teaspoons minced garlic
1 teaspoon salt
2 Tablespoons real sherry (I used 1 Tablespoon cooking sherry because I didn’t have the real stuff and it turned out fine)
2 Tablespoons sesame oil
Boston lettuce
Bean sprouts (large kind)
Shredded carrots (I found some already cut up in a bag at the store)


Brown chicken and water chestnuts in skillet, set aside. Combine all remaining ingredients in skillet. Let simmer until combined. Add chicken mixture and simmer together 10 minutes. To eat – put chicken mixture in a leaf of lettuce and top with carrots and sprouts.

Strawberry Spinach Salad

I've been meaning to post this one as it is oh, so delicious and I eat about half a bag of spinach (yes--that much fresh spinach) in one sitting when I eat it. I can't get enough!



Bag of fresh baby spinach
Fresh strawberries, sliced
feta cheese (I used reduced-fat, if you are pregnant, I'd steer clear of the feta)
Brianna's Home-Style Blush Wine Vinagrette Salad Dressing (essential!)

Put spinach in a bowl, add some strawberries until you think it is enough, crumble some feta on top and drizzle with dressing. Go nuts.

Cold Chicken Satay Noodles

This is a great recipe for those warm spring and summer nights. I saw Rachel Ray make it on TV the other day and I tried it. We loved it! It is especially good for those who like chinese food. Anyways, it makes a ton and is pretty cheap. Most of the ingredients I keep around the house. Hope you enjoy.

• 1 lb. whole wheat pasta
• 1/4-1/3 cup smooth or chunky peanut butter, soften by putting in the microwave
• 2 T honey
• 1/4 cup warm water
• 1/4 cup tamari (I just used soy sauce, since that is what I always have in the pantry)
• 1 clove garlic, grated
  
• Juice of 2 limes, zest of 1
• 1 t hot sauce
• 3 T vegetable oil
• 2 cups chicken (shredded)
• Handful of shredded carrots (I just chopped mine small)
• 4 scallions, thinkly sliced
• 1 cup spinach greens, thinly sliced
• 1/4 cup chopped peanuts
• 2 T chopped cilantro or flat-leaf parsley (I didn't put any in mine and it was still great)
• Bring a large pot of water to a boil. Once boiling, salt water liberally, then drop pasta in and cook to al dente. Run cooked pasta under cold water to cool. Drain well and reserve.
• While the water is coming to a boil and the pasta is cooking, whisk together softened peanut butter, honey and warm water in a large bowl. Once combined, whisk in the tamari, garlic, lime juice and zest, and hot sauce. While whisking continuously, pour the oil in a steady stream to complete the dressing. Add noodles, veggies and peanuts to the bowl and toss until everything is mixed well. Place noodles in shallow bowls and top with chicken and cilantro or parsley.
• Can be served as is or chilled.
  

Sausage and Black-eyed Peas

I just got a hold of my mom's recipe book, and I have been retyping a bunch of old recipes for her - you know the ones that you can barely read cause they've been used so much. So, anyways, here is one of the recipes I have found. I grew up on this one. I made it for Adam last week, and he and I loved it. I remember not liking it as a kid, though. Funny how your taste palate can change over time. It is so easy, makes a ton, and is really cheap. Hope you all enjoy!

• Brown and drain 1 lb. ground sausage (I used the cheapest kind HEB has and it tasted great)
• Add and cook until limp 1 chopped onion and 1 clove minced garlic
• Add 2 cans black-eyed peas, 1 t chili powder, and 1/4 t pepper
• Simmer for 20 minutes
• Serve over rice. Serves 6.
  

Caramel- Bananas Dessert

This recipe is really similar to Bananas Foster, just without the rum. We love it around here! It's so easy and made with ingredients you have on hand.

Serves 4
4 not-overripe bananas, cut into thick slices
4 Tbsp. unsalted butter (1/2 stick)
1/2 cup brown sugar
dash of cinnamon

Melt the butter over medium-high heat in a heavy-bottomed pan. Add the sugar, cinnamon and lemon. Stir constantly over medium heat until the sugar is completely dissolved, a minute or two. Add the banana slices and stir, coating them in the sauce for a couple minutes until they look really coated and start to shrink in size a little bit. Serve over ice cream. Don't think about all the butter and sugar, you're eating bananas!