Cilantro Lime Slaw

Ingredients

  • 1 cup plain greek yogurt
  • 1/2 cup tightly packed fresh cilantro
  • 1/4 cup fresh squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon fresh black pepper
  • 3 green onions (just the green parts)
  • 2 garlic cloves
  • 1 jalapeno, stemmed and cored
  • 1 bag cole slaw mix

Directions

Combine greek yogurt through jalapeno in a blender and puree until smooth. Toss with the cole slaw mix until combined. Season with extra salt, pepper, lime juice if needed.

Crispy Baked Fish Tacos

Ingredients

Crema

  • 1/2 cup plain greek yogurt
  • 1 chipotle chili in adobo sauce
  • 1 tablespoon lime juice
  • 1/4 teaspoon fine sea salt

Fish

  • 1 cup panko breadcrumbs
  • 2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 1 egg, whisked
  • 1 1/2 pounds firm white fish, such as halibut or cod, cut into 2 inch pieces

Tacos 

  • 12 corn or flour tortillas, warmed
  • 2 fresh avocados, sliced
  • 1 batch Cilantro Lime Slaw
  • Crema
  • Toppings (cilantro, sliced jalapeno, queso fresco, sliced radishes, sliced red onions)

Directions

Combine the crema ingredients in a blender and puree until smooth. Set aside.

Heat oven to 375. Spread the panko in an even layer on a jelly roll pan. Bake for 5-7 minutes, giving the pan a gentle shake halfway through until the panko is toasted and a deep golden brown (be careful that it doesn’t burn). Note: to make the panko even crispier, toss the panko it with 1 tablespoon of oil before toasting it.

Transfer the panko to a medium bowl. Add chili powder, garlic powder, cumin, salt, pepper to the bowl with the panko, then whisk until combined.

Whisk an egg in a small bowl. Dip a piece of fish in the egg and coat all sides. Then transfer the fish to the panko mixture and gently press it on so the fish is coated on all sides. Transfer the fish to a parchment lined baking sheet.

Bake the fish for 10 minutes, or until it is cooked through. Internal temperature should be 145. Transfer to a wire rack, then use a for to roughly flake the fish into smaller pieces.

Fill warm tortillas with slaw, fish, crema, avocados and any desired toppings.

Chicken Tacos

Ingredients

  • 4 tablespoons olive oil
  • 2 teaspoons white wine vinegar
  • 2 teaspoons chili powder
  • 2 teaspoons ancho chili powder (or more normal chili powder)
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 limes, juiced (about 4 tablespoons)
  • 2 pounds boneless skinless chicken thighs
  • 24 corn or flour tortillas

Directions

In a large bowl, mix olive oil through limes to fully combine. Add chicken thighs to marinade and toss together to coat. Cover and refrigerate for 30 minutes.

Heat a large non-stick skillet over medium high heat. Add the chicken and cook until done, about 5-7 minutes per side. Transfer chicken to cutting board and cut into bite sized chunks. Serve in warm tortillas with salsa and cheese.

Bunny Chicken Pot Pies

Ingredients

 

  • 1 pound bag of frozen cubed chicken, thawed
  • 1 cup chopped carrots
  • 1/2 cup frozen green peas, with a 8 set aside
  • 1/2 cup sliced celery
  • 1/3 cup butter
  • 1/3 cup chopped onion
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon celery seed
  • 1 can of chicken broth
  • 2/3 cup milk
  • 3 (9 inch) unbaked pie crusts
  • Decorate with green onion, carrots, & peas

Directions

Preheat oven to 425 degrees F (220 degrees C.)

Chop up celery and carrots. Place the chopped veggies, peas, and diced chicken in a large pot and cover with water. Bring to a boil for 15 minutes. Remove from heat and set aside. Save about 8 carrot slices and 8 peas for the bunny face.

Roll out your pie crust. Place the souffle dish on the crust and cut a circle with a inch or so beyond the dish. If you want a bottom crust, place the bottom crust in the dish and press on the bottom and sides. There should be some of it sticking out around the top. Place the top crusts to the side.

Use the pie dough scraps to make the ears. Cut out ear shapes and place a popsicle stick on top. Add some scraps of dough on top of the popsicle stick and press along edges. Bake the ears for 10 minutes.

In the saucepan over medium heat, cook onions in butter until soft. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat.

Place the chicken mixture in bottom pie crusts (or in empty souffle dish) and pour the flour/milk mixture over the top. Cover with the top crust and seal edges. Cut small holes in the top for the eyes and nose. Place in the oven for about 30 minutes, or until lightly brown.

Decorate with green onion for whiskers, peas for eyes and carrots for the nose. Place the bunny ear crusts in the back side.

Baked Ziti

Ingredients

  • 1 (1-pound) package uncooked ziti (short tube-shaped pasta)
  • 1 pound hot turkey Italian sausage links
  • 1 cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 (14.5-ounce) cans petite-diced tomatoes, undrained
  • 1/2 cup chopped fresh basil
  • Cooking spray
  • 1 cup (4 ounces) shredded fresh mozzarella cheese
  • 1 cup (4 ounces) grated fresh Parmesan cheese

Directions

Preheat oven to 350°.

Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.

Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.

Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350°F for 25 minutes or until bubbly.

Pretzel Sparklers

Ingredients

  • 2 dozen pretzel rods
  • 4 ounces semisweet chocolate, chopped
  • red white and blue sprinkles

Directions

Place 4 ounces chopped semisweet chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until melted; remove from heat. Using a pastry brush, coat the upper third of each pretzel rod in chocolate. Cover with sprinkles; stand pretzels upright in a glass. Place in the refrigerator until firm, about 5 minutes.

Red White and Blue Star Cookies

Ingredients

  • 5 cups cake flour (not self-rising), plus more for dusting surfaces
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 12 ounces (3 sticks) unsalted butter, softened
  • 1 1/3 cups granulated sugar
  • 4 large egg yolks
  • 1 tablespoon pure vanilla extract 
  • 2 tablespoons heavy cream, plus more for brushing
  • 3/4 cup raspberry jam
  • 3/4 cup blueberry jam
  • 2 tablespoons sanding sugar (red, white and blue if you can find it)

Directions

Sift flour, baking powder, and salt into a large bowl. Cream butter and granulated sugar, with a mixer on medium speed, until pale and fluffy. Beat in yolks and vanilla until well combined. Add flour mixture in 3 additions, alternating with cream and beating well after each addition. Shape dough into 4 disks, wrap each in plastic, and refrigerate for at least 3 hours (or up to 3 days).

On floured parchment, roll 1 disk of dough into a 1/8-inch-thick rectangle. Repeat with remaining disks. Stack sheets of dough and parchment, and refrigerate for 1 hour or freeze for 30 minutes.

Spread raspberry jam on 1 sheet of dough, blueberry jam on another. Top each with a plain sheet of dough. Refrigerate for 1 hour or freeze for 30 minutes.

Preheat oven to 350 degrees. Cut out cookies using a 2 1/2-inch star-shaped cutter, and space 1 inch apart on parchment-lined baking sheets. Brush with cream, and sprinkle with sanding sugar. Refrigerate for 30 minutes or freeze for 15 minutes.

Bake, rotating sheets halfway through, until golden, 16 to 20 minutes. Transfer cookies to wire racks, and let cool completely. If desired, bake dough scraps.

Arlene’s Cranberry Salad

Ingredients

  • 2 cans whole cranberries
  • 1 large can pineapple chunks, drained
  • 2 cups purple grapes cut in half and seeded
  • 2 cups walnuts, coarsely chopped
  • 2 oranges
  • 3 packages raspberry gelatin

Directions

Blend 1 can cranberries in blender until smooth and heats to boiling and mix in gelatin.  When completely dissolved cool.  Cut up pineapple chuncks in small pieces and use 2 cups.  Mix together with graphes and nuts.  Cut up 2 large oranges, seed, put in blender and blend until orange rind is very small.  Mix all ingredients together with rest of cranberries.  Put in individual or ring mold.  Refrigerate for 24 hours.  Serves 12 individual or 1 large mold.

Coleman’s Favorite Chocolate Pie

Ingredients

  • 1/2 cup sugar
  • 1/3 cup + 1 tablespoon cocoa
  • 1/3 cup warm water
  • 1 ounce semi or bitter sweet chocolate
  • 2 cups half and half, divided
  • 3 tablespoons cornstarch
  • 1 1/2 teaspoons vanilla

Directions

Whisk together sugar, cocoa and warm water.  Stirring constantly, bring to a boil at medium low/low.  Stir in chocolate and 1 3/4 cups half and half.  Mix together cornstarch and 1/4 cup half and half, then stir in.  Cook over medium/low  heat, stirring constantly until thickened.  Reduce to low and stir 1 minute more.  Take off heat and stir in vanilla.  Pour into prebaked pie crust and cover with saran wrap immediately.

Roast Chicken with Garbanzo Beans, Tomatoes, and Paprika

Ingredients

  • 1/4 cup extra-virgin olive oil
  • 4 garlic cloves, pressed
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried crushed red pepper
  • 1/2 cup plan yogurt or Greek yogurt
  • 4 chicken breast halves with bones
  • 1 15-ounce can garbanzo beans, drained
  • 1 12-ounce container cherry tomatoes
  • 1 cup chopped fresh cilantro, divided

Directions

Preheat oven to 450. 

Mix first 5 ingredients in medium bowl.  Pour 1 teaspoon spiced oil mixture into small bowl; whisk in yogurt and set aside for sauce.  Place chicken on large rimmed baking sheet.  Rub 2 tablespoons spiced oil mixture over chicken.  Add beans, tomatoes, and 1/2 cup cilantro to remaining spiced oil mixture; toss to coat.  Pour bean mixutre around chicken.  Sprinkle everything generously with salt and pepper. 

Roast until chicken is cooked through, about 20 minutes.  Sprinkle with 1/2 cup cilantro.  Transfer chicken to plates.  Spoon bean mixture over.  Serve with yogurt sauce.