ORANGE CHICKEN BREASTS

4 large chicken breasts (24-0z total)
salt to taste
1/4 cup flour
2 tbsp butter
1 tbsp canola oil
2 green onions, chopped fine
1/3 cup chicken broth
1/3 cup fresh squeezed orange juice
1 tbsp balsamic vinegar
1 tsp sugar or Splenda granulated

Pound chicken to a thickness of 1/2-inch.  Sprinkle the salt over the chicken and dredge in the flour.
Shake off any excess flour.

Melt half the butter with the oil in a large skillet over medium-high heat until the butter foams.  Add the chicken and cook until cooked through and golden brown.  Turn once during cooking to brown both sides.  This will take 8 to 10 minutes.

Remove from skillet to a plate and cover with foil; set aside.

Add the green onions to the skillet and saute about a minute.  Add the broth, orange juice, vinegar, and sugar or Splenda; cook while stirring until slightly reduced, about a minute or two.  Remove from the heat and stir in the other half of the butter.  Stir until thickened.

To serve, slice the chicken and pour the sauce over chicken.

Yield: 4 servings.

Serving suggestions: Serve with potatoes or rice and steamed broccoli.

FRIED BOW-TIE PASTA SNACK

8-oz bow tie pasta
1/3 cup cornmeal (yellow preferably)
3 tbsp Creole seasoning
Canola oil

Cook the pasta according to package directions, omitting the salt.  Drain well and blot dry with paper towels.

In a large bowl combine the cornmeal and seasoning.  Toss pasta, a handful at a time, in the mixture to coat; shake off excess.

In a Dutch oven, pour oil to a depth of 2-inches.  Over medium heat, heat the oil to a temperature of 375 degrees.

Fry the pasta in batches 3 to 4 minutes or until golden brown; drain on paper towels.

Cool completely and store in an airtight container for up to a week.

Note: This is a recipe from Southern Living a few years ago.

SPICY AMBROSIA

1/2 cup water
1/2 cup sugar
1 piece (1 to 2-inches) fresh ginger, peeled and sliced thin
1 tbsp grated orange zest
1 cinnamon stick
3 whole black peppercorns
1/2 tsp vanilla
10 navel oranges, peeled, sectioned
1 can (8-oz) pineapple tidbits in juice
3/4 cup flaked coconut
1/4 cup maraschino cherries

In a small saucepan, over medium heat, bring the water, sugar, ginger, orange zest, cinnamon stick, and peppercorns to a boil; remove from the heat and stir in the vanilla.  Cover and allow to stand for half an hour.

Poor the cooled syrup through a strainer into a small bowl.  Discard remains in the strainer.  Allow to cool completely and refrigerate.

Combine the oranges sections and pineapple tidbits, undrained, in a large bowl.  Gently stir in the chilled syrup.  Spoon into individual servings clear glasses dishes.  Sprinkle the coconut evenly over the tops and then add the cherries. 

Note: This is another of my old Oxmoor House recipe ideas.

DRESSED-UP SUCCOTASH

5 slices bacon, cut-up into chunks
2 green onions, chopped
4 cups frozen whole kernel corn, thawed
3 1/2 cups frozen baby lima beans, thawed
3/4 cup chicken or vegetable broth
1 pint grape tomatoes, halved
2 tsp chopped fresh basil or 3/4 tsp dried basil
1/2 tsp salt
1/2 tsp pepper

Cook the bacon in a large skillet until crisp; remove from skillet and drain on paper towels.  Reserve 3 tablespoons drippings in the skillet.

Saute the onions in the drippings for 2 minutes.  Stir in the corn, beans, and broth.  Cook, uncovered, 15 minutes or until the lima beans are just tender and ost of the broth has evaporated, stirring frequently.  Stir in the bacon, tomatoes, basil, salt, and pepper.  Cook another couple of minutes to heat through.

Yield: 8 to 10 servings

CREAMY TUNA NOODLE CASSEROLE

One of the best things to happen for busy cooks recently is the line of cooking cremes from Kraft Foods.  These cooking cremes are Philadelphia Creme Cheese products and make it simple for busy cooks to serve delicious dishes quickly.  Here ia a recipe from the folks at Kraft for a tasty tuna casserole.  Frankly, I don't eat tuna but my family thinks this is great.

1 tub (10-oz) Philadelphia Original Cooking Creme
2 cups egg noodles, cooked
2 cans (5-oz each) chunk light tuna in water, drained, flaked
1 cup frozen peas
1 can (4-oz) sliced mushrooms, undrained
8 Ritz Crackers, crushed (about 1/3 cup)
1 tbsp butter, melted

Heat oven to 350 degrees.

Combine the first 5 ingredients in 1 1/2-qt. casserole; cover.

Bake 20 minutes.  Meanwhile, mix cracker crumbs and melted butter.

Stir casserole; top with crumbs.  Bake, uncovered, 5 min. or until topping is golden brown.

Yield: 4 servings

VEGETABLE SALAD WITH HOMEMADE VINAIGRETTE

5 medium red potatoes
1/2 lb fresh green beans, broken into 2-inch pieces
1 medium red bell pepper, cut into thin strips
1 cup frozen corn, thawed
1 rib of celery, sliced thin
1 medium carrot, shredded
2 or 3 green onions, sliced thin
1 1/2 cups cubed mozzarella cheese

Cut potatoes into 1/2-inch slices and quarter each slice.  Place in a large saucepan and cover with water; bring to a boil.  Reduce heat and cook, covered, until potatoes are just tender; drain.

While potatoes cook, place the green beans in a small saucepan and cover with water.  Bring beans to a boil; reduce heat and cook, covered, just until crisp-tender, approximately 10 minutes; drain.

Combine the bell pepper, corn, celery, carrot, green onions and cheese in a large serving bowl.  Add the potatoes and beans.  Pour the vinaigrette over all and toss lightly to coat.  Delicious served either at room temperature or chilled.

Homemade Vinaigrette:
2/3 cup olive or canola oil
2 garlic cloves, minced
1/4 cup white wine vinegar
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp sugar
1/2 tsp garlic powder
1/2 tsp freshly ground black pepper

Using a wire whisk, whisk all the ingredients together in a small bowl.  Pour over the vegetables, toss to coat well.

Note: Also just a good homemade salad dressing for your green salads and pasta salads as well.

CHEESY JALAPENO PARTY DIP

1 block (8-oz) Neufchatel cheese, softened
1/2 cup reduced-fat mayonnaise
4 oz Velveeta cheese, cut into 1/4-inch cubes
3 jalapeno peppers, seeded and chopped fine (wash hands after handling!)
1/2 cup crushed Ritz crackers
1 tbsp butter, melted
1 green onion, sliced

Preheat oven to 350 degrees.

In a medium bowl, beat the Neufchatel cheese and the mayonnaise until well blended.  Stir in the Velveeta and the jalapeno peppers; spread into a 9-inch pie plate.  Mix the crushed crackers with the butter and sprinkle over the dip. 

Bake at 350 degrees for 20 minutes or until heated through. Garnish with the green onions.

Serve with a selection of whole-grain crackers.

Serves: 12 to 18

Note: This is my version of a Kraft Foods recipe.

EASY SHRIMP CARBONARA

8-oz uncooked whole-wheat spaghetti
4 slices bacon, chopped
1 lb raw deveined peeled large shrimp
1 cup frozen peas
1 container (10-oz) Italian Cheese and Herb Cooking Creme
1/4 cup grated parmesan cheese

Cook the spaghetti as directed on the package leaving out the salt.

In the meantime, cook the bacon in large skillet until crisp.  Using a slotted spoon, remove the bacon from the skillet; drain on paper towels.  Save 1 tablespoon of the drippings in the skillet.

Add the shrimp to the saved drippings in the skillet and cook over medium heat 5 minutes or until the shrimp turns pink.  Stir in the peas and cook for 1 minute.  Add the cooking creme and continue to cook, stirring, for 3 minutes or until thoroughly heated.

Drain the spaghetti in a colander then return to the pan.  Add the shrimp and the bacon; toss to mix lightly.  Sprinkle with the parmesan cheese before serving.

Note: This is basically a recipe I got from Kraft Foods.

BREAD MACHINE CRESCENT ROLLS

3/4 cup + 2 tbsp warm milk (70 to 80 degrees)
1/4 cup warm water (70 to 80 degrees)
1 egg
6 tbsp butter, softened, divided
3 cups bread flour
2 tbsp sugar
1 tsp salt
2 tsp active dry yeast

Place the milk, water, egg, 4 tablespoons of the butter, flour, sugar, salt, and yeast in the bread machine according to the manufacturer's directions.  Select the dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.).

When the cycle is completed, turn dough onto a lightly floured surface and roll into a 12-inch circle.  Melt the remaining 2 tablespoons of the butter and brush over the dough's surface.  Cut the circle into 12 wedges.  Roll up the wedges starting at the wide ends and place pointed side down, 2-inches apart, on greased baking sheets.  Curve the dough to form crescent shapes.

Cover crescents loosely and set in a warm place until doubled in size, approximately 20 minutes.  Bake at 375 degrees for 17 to 20 minutes.  Remove to wire racks to cool.

Yield: 1 dozen rolls.

HOMEMADE TURKEY SAUSAGE PATTIES

Not only is this recipe quick and easy, it is healthy, too!

1 lb lean ground turkey (read labels to be sure it doesn't contain skin)
3/4 tsp salt
1/2 tsp sage
1/2 tsp thyme
1/2 tsp ground nutmeg
dash of cayenne pepper
2 tsp canola oil

In a large bowl combine the turkey, salt, sage, thyme, nutmeg, and cayenne.  Using hands combine well.  Shape mixture into 8 equal sized patties.

Heat the oil in a large nonstick skillet and cook patties over medium heat for about 5 minutes per side until the juices run clear.  Drain on paper towels before serving.

Yield: 4 servings of 2 patties each.

CHOCOLATE SYRUP BROWNIES WITH ICING

1 cup sugar
1 stick butter
4 large eggs
1 can chocolate syrup (I prefer Hershey's)
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 350 degrees.

Cream the sugar, butter, and eggs together; add the syrup and mix well.  Add the flour, salt, and baking powder mixing well.

Spray 9 x 13-inch baking pan and pour the batter evenly into the pan.  (Or use a cookie sheet with sides for thin brownies, if desired.)  Bake 25 to 30 minutes or until done.

ICING:
1 1/3 cups granulated sugar
6 tbsp milk
6 tbsp butter
1 tsp vanilla
1/2 cup semisweet chocolate chips

Combine the sugar, milk, and butter in a small saucepan and bring to a boil; boil for 1 minute.  Stir in the vanilla and chocolate chips.  Cool slightly and spread over the brownies.

MEATBALLS IN BROWN GRAVY

1 lb lean ground beef
1 egg, slightly beaten
1/4 cup Panko crumbs
1 tbsp canola oil
2 cans (10.5-oz each) brown gravy
hot cooked rice for serving

In a medium bowl combine the ground beef, egg, and Panko crumbs mixing together well.  Form mixture into 16 meatballs.

In a 10-inch nonstick skillet over medium heat, heat the oil. Add meatballs and cook until browned on all sides.  Drain well.  Add the gravy and simmer on low for 20 minutes stirring occasionally.  Serve over the hot cooked rice.

EASY CHICKEN MILANO

6 (1 1/2 lb total) skinless boneless chicken breasts
1/2 cup all-purpose flour
2 eggs, beaten
1 cup Italian bread crumbs
1/2 cup butter
1 cup marinara sauce
1 cup cream
1/2 cup shredded mozzarella cheese
1/2 cup shredded Swiss cheese
1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees.

Roll each piece of chicken in the flour then dip in the beaten eggs.  Roll in the bread crumbs until coated well.

Heat the butter in a large nonstick skillet over medium-high heat and add the chicken.  Cook until chicken is browned on all sides, about 10 minutes.

Mix the marinara sauce and cream in a small bowl; reserve 2 tablespoons.  Pour remaining sauce mixture into a baking dish that will hold the chicken in a single layer.  Arrange the chicken pieces in the sauce.

Mix the mozzarella, Swiss, and Parmesan cheeses together in a small bowl.  Sprinkle the cheese mixture over the chicken.  Top with the reserved 2 tablespoons of sauce.  Bake, loosely covered with foil, about 30 minutes or until cooked through.

QUICK & EASY ZUCCHINI-CHERRY JAM

Yes, even busy cooks can make homemade jam to give as gifts or to enjoy with family and friends.

1 large zucchini
1/2 cup fresh lemon juice
1 can (20-oz) crushed pineapple
6 cups sugar
1 pkg (3-oz) cherry gelatin

Peel and shred the zucchini.  In a 2-quart saucepan, bring the zucchini and lemon juice to a simmer and cook for 30 minutes.  Stir in the pineapple and the sugar.  Bring the mixture to a boil, stirring until sugar is dissolved.  Cook for 5 minutes; remove from the heat.  Stir in the gelatin until dissolved.

Ladle the hot jam mixture into hot sterilized pint or half-pint jars; leave a half inch of space at the top.  Seal with hot two piece lids.  Process in a boiling water bath for 5 minutes.

Yield: 2 pints or 4 half pints

EASY HOMEMADE BISCUITS IN MINUTES

2 1/4 cups all-purpose soft-wheat flour
1 tbsp baking powder
1 tsp salt
2/3 cup milk
1/3 cup canola oil
wax paper

Preheat oven to 475 degrees.

Sift the flour, baking powder, and salt together into a bowl.  Stir in the milk and oil; using a fork, stir until the dough leaves the sides of the bowl and forms a bowl.

Turn dough out onto lightly floured wax paper and knead 8 to 10 times.  Roll or pat the dough into a 1/2-inch thickness and cut with a 2-inch biscuit cutter or glass.  Reroll scrapes until used up.  Place the biscuits about 3/4-inch apart on a lightly greased baking sheet.

Bake at 475 degrees for 10 to 12 minutes or until lightly browned.

HAMBURGER-VEGETABLE SOUP

1 lb ground beef
1 cup chopped onion
3 cups water
1 cup sliced carrots
1 cup diced celery
1 cup cubed potatoes
1 1/2 tsp salt
1 tsp Kitchen Bouquet sauce
1/4 tsp black pepper
1 bay leaf
1/8 tsp basil
1 can (28-oz) tomatoes

In a large saucepan or a Dutch oven, cook the ground beef with the onion, stirring to break up, until the beef is no longer pink; drain well.  Stir in the water, carrots, celery, potatoes, salt, Kitchen Bouquet, pepper, bay leaf and basil and heat to boiling.  Reduce the heat, cover and simmer for 10 minutes.  Add the can of tomatoes with their juice, replace lid and continue to simmer for another 20 minutes.

FOCACCIA ROAST BEEF SANDWICHES

1 cup mayonnaise
1 cup sour cream
2 tsp dill weed
1 tsp onion powder
1 round (8-inch) focaccia bread
fresh lettuce leaves
tomato slices
3/4 lb deli sliced roast beef

Mix the mayonnaise, sour cream, dill, and onion powder together in a small bowl.

Cut the focaccia bread into 4 pieces; split for sandwiches.  Spread the dressing on the cut pieces of  focaccia.  Add lettuce leaves and tomato slices.  Top with the roast beef and add the top slice of the bread to make a sandwich.

Yield: 4 sandwiches

NOTE:  Don't like focaccia bread?  Use Kaiser rolls or onion rolls instead.

                                                   

HOT LINKS AND POTATOES SKILLET MEAL

1 tbsp butter
1 bag (20-oz) refrigerated potatoes and onions
1 green bell pepper, chopped
1 pkg (1 lb) beef hot links. sliced
1/2 cup your favorite bottled bbq sauce

In a large skillet melt the butter over medium-high heat.  Stir in the potatoes and onions along with the bell pepper.  Place lid on skillet and cook for 12 to 15 minutes.  Add the sliced hot links to the skillet and cook another 4 minutes or so until the hot links are heated through.  Stir in the barbecue sauce and serve while hot.

Serves 4

file photo for reference only