Chicken and Basil Pasta

Ingredients

* 1 8 oz. package of fresh pasta
* 2 teaspoons olive oil
* 1/2 cup onion, diced
* 1 clove garlic, minced
* 2 cups boneless, skinless chicken breasts, cooked and cubed
* 2 1/2 cups tomatoes, diced
* 1/4 cup basil, chopped
* 1/2 teaspoon salt
* 1/2 teaspoon hot pepper sauce
* 1/4 cup parmesian cheese

Directions

Cook pasta according to directions on package. Drain and set aside.

In a large skillet, heat oil over medium-high heat. Saute the onions and garlic. Stir in the tomatoes, chicken, basil, salt and hot pepper sauce. Reduce heat to medium and cover skillet. Simmer for about 5 minutes, stirring frequently, until mixture is hot and tomatoes are soft. Don’t over cook or basil will loose flavor.

Toss sauce with pasta. Serve with parmesian cheese.

Cajun Blackened Chicken Breasts

Ingredients

* 6 boneless, skinless chicken breasts
* 4 tablespoons butter
* 3 tablespoons cajun seasoning

Cajun Seasoning
* 1 teaspoon garlic powder
* 1 teaspoon basil
* 1 teaspoon thyme
* 1/4 teaspoon oregano
* 1 tablespoon paprika
* 1 teaspoon celery salt
* 1/4 teaspoon cayenne pepper
* 1/2 teaspoon white pepper
* 1/2 teaspoon onion powder

Directions

Add all ingredients for the cajun seasoning together in a small bowl and mix well. Place butter in a flat bowl. Dip chicken in butter and place on a plate. Season on both sides with seasoning.

Brown chicken on both sides in a cast-iron skillet over high heat. Drizzle remaining butter over chicken and continue cooking until chicken is cooked through.

What’s For Dinner, by Maryana Vollstedt

Cara’s Schezuan Salmon

Ingredients

* 1/2 cup soy sauce
* 1/2 cup sake
* 1/4 cup green onion, diced
* 1/4 cup scallions, diced
* 1 pound salmon

Directions

Combine all ingredients in a gallon ziplock bag and refrigerate for 1 hour. Remove salmon from the bag, and cook in a saute pan over medium high heat for about 6 minutes a side.

Black Bean Casserole

Ingredients

* 1 tablespoon vegetable oil
* 1 medium onion, diced
* 1/2 bell pepper, seeded and chopped
* 2 cloves garlic, minced
* 1 can slightly pureed tomatoes including juices
* 1/2 cup salsa
* 1 teaspoon cumin
* 3/4 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon oregano
* 2 cans black beans, drained
* 2-3 cups boneless, skinless chicken breasts, cooked and cubed
* 8 flour tortillas
* 4 cups monterey jack, shredded

Directions

Preheat oven to 350°.

Boil chicken for 10-15 minutes to cook. Remove chicken from pot. Shred chicken into bite size pieces.

In large non-stick saute pan, saute onions, bell peppers and garlic on medium-high heat for 5 minutes. Add tomatoes, salsa, salt, pepper, cumin and oregano and mix well. Stir in beans and chicken.

In a lightly oiled casserole dish, spread 1/3 of the bean mixture. Top with 4 tortillas and 1 cup of cheese. Add another 1/3 of the bean mixture and 1 cup cheese. Top with 4 tortillas and 1 cup cheese. Add remaining bean mixture. Cover and bake until bubbly, about 40 minutes. Uncover and sprinkle with remaining cheese and cook 10 minutes longer. Let stand 5 minutes before serving.

What’s For Dinner, by Maryana Vollstedt

Black Bean Burritos

Ingredients

* 2 teaspoons olive oil
* 3/4 cup bell pepper, diced
* 1 teaspoon cumin
* 1 teaspoon oregano
* 2 cloves garlic, minced
* 1 tablespoon red wine vinegar
* 1 can diced tomatoes and green chiles, undrained
* 1 can black beans, rinsed and drained
* 4 flour tortillas
* 1 cup cheddar cheese, shredded

Directions

Heat oil in a large sauce pan over medium-high heat. Add the bell pepper, cumin, oregano and garlic. Cook for 3 minutes, stirring frequently. Stir in vinegar and tomatoes. Reduce heat to medium and cook for 10 minutes. Stir in beans. Cook 5 minutes.

Warm the tortillas. Spoon bean mixture on each tortilla, sprinkle with cheese and roll.

Cooking Light Magazine

Beer Battered Fish

Ingredients

* 1 1/2 tablespoons olive oil
* 1 cup flour
* 1/2 teaspoon pepper
* 1/4 teaspoon garlic salt
* 2/3 cup beer
* 2 egg whites
* 2 cups breadcrumbs
* 1/2 cup fresh parsley
* 1 1/2 pounds grouper or other firm white fish

Directions

Preheat oven to 450°.

Coat the bottom of a jelly roll pan with oil.

Combine flour, pepper and garlic salt in a large bowl. Add beer. Beat egg whites with a mixer at high speed until stiff peaks form. Mix the egg white mixture into the flour mixture.

Combine the breadcrumbs and parsley in a shallow dish. Dip each fish strip into the flour mixture, then the breadcrumb mixture. Place on the prepared baking sheet.

Bake for 15 minutes until flaky.

Cooking Light Magazine

Beef with Mushroom and Rosemary Sauce

Ingredients

* 1 pound sirloin steak
* 8 ounces mushrooms, sliced
* 1 cup red wine
* 1 cup green onions, chopped
* 1 1/2 teaspoons fresh rosemary, chopped
* 1 teaspoon balsamic vinegar
* 4 cloves garlic, minced
* 1 can beef broth

Directions

Combine mushrooms, wine and steak in a large zip-lock bag. Marinate in the refrigerator for 30 minutes.

Remove the steak from bag, reserving marinade. In a large non-stick skillet with cooking spray over medium high heat, cook steak 4 minutes a side. Remove from pan.

Combine the onions, rosemary, vinegar, garlic and beef broth in the pan. Add remaining marinade. Bring to a boil a reduce to 2 cups, stirring frequently.

Cut the beef into thin slices and place on a serving platter. Spoon the mushroom mixture over the beef.

Cooking Light Magazine

Beef Stew

Ingredients

* 4 tablespoons olive oil
* 2.5 pounds stew meat, cubed
* 4 teaspoons combination of basil, oregano, thyme, savory and marjoram
* 4 teaspoons salt
* 4 teaspoons pepper
* flour
* 1 cup onion, chopped
* 1/2 cup celery, chopped
* 1/2 cup carrots, chopped
* 4 tablespoons garlic, minced
* 1 cup red wine
* 2 bay leaves
* 4 carrots, chopped
* 3 potatoes, chopped into 1 inch squares

Directions

Season meat with the combination of spices, salt and pepper (2 teaspoons each). Dredge in flour. In a large stock pot over medium-high heat, heat olive oil and brown each side of the meat. Remove from pot.

In the stock pot, add olive oil. Saute onion, celery, carrots and garlic for 5 minutes. Add the combination of spices, salt and pepper to the vegetables (2 teaspoons each). Add the beef and wine. Bring to a boil, reduce heat and simmer for 1 1/2 to 2 hours. Add potatoes and carrots and cook for 45 minutes longer.

Joy of Cooking

Beef Bourguignonne

Ingredients

* 4 pounds sirloin steak, cut into 1/4″ x 4″ strips
* 6 pieces bacon
* 2 cloves garlic, minced
* 2 pounds mushrooms, sliced
* 2 bay leaves, crushed
* 2 teaspoons parsley, chopped
* 1 teaspoon thyme
* 1 teaspoon salt
* 1/8 teaspoon pepper
* 1/2 cup butter
* 1/2 cup flour
* 2 14 ounce cans beef broth
* 1 cup burgandy wine

Directions

In a medium skillet over medium high heat, saute bacon pieces, then remove from pan. Add beef to pan and brown in bacon drippings. Add garlic, mushrooms, bay leaves, parley, thyme, salt and pepper. Stir well. Add bacon and remove from heat.

In a large skillet, melt butter then add flour. Stir together to make a roux and cook a few minutes until light tan. Add beef broth and burgandy wine. Place beef mixture in pan. Cover and simmer for 1 1/2 hours.

Beef and Bean Burritos

Ingredients

  • 1 1/2 pounds ground beef
  • 1 can refried beans
  • 1 cup salsa

Directions

In a large saute pan on medium-high heat, brown ground beef about 5 minutes. Drain fat from pan. Add the can of beans and salsa to pan, mixing well with the beef.