Roasted Vegetables with Balsamic Vinegar, Fresh Rosemary, and Thyme

You can really use any combination of vegetables. I'm listing the original recipe so you can get an idea of veggie quantity to go with the balsamic-herb coating. 

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  1 small butternut squash, cubed
  2 red bell peppers, seeded and diced
  1 sweet potato, peeled and cubed
  3 Yukon Gold potatoes, cubed
  1 red onion, quartered
  1 tablespoon chopped fresh thyme
  2 tablespoons chopped fresh rosemary
  1/4 cup olive oil
  2 tablespoons balsamic vinegar
  salt and freshly ground black pepper
  
  
  1.     Preheat oven to 475 degrees F (245 degrees C).
  2.     In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
  3.     In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
  4.     Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.
  
  
  Original recipe found here.

Honey Lime Enchiladas

1/3 cup honey

1 tablespoon chili powder

1/3 cup lime juice

2 cloves garlic, minced

1 small onion, diced

1 pound shredded, cooked chicken

2 packed cups chopped spinach (I just chop a big pile)

2 cups green enchilada sauce, divided

5-6cups shredded Monterey Jack cheese, divided

10 (8 inch) flour tortillas

1 cup half-and-half

1.     Whisk together the honey, chili powder, lime juice, and minced garlic in a large glass or ceramic bowl. Add the shredded cooked chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for at least a half hour. Remove the shredded chicken from the marinade, and shake off excess. Save the used marinade.

2.    Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish, and spread 1/2 cup of enchilada sauce over the bottom.

3.    Combine marinated shredded chicken with 4 cups of shredded Cheddar cheese, spinach, onion, and whatever else you want (I've added bell pepper, diced chilies) in a bowl. Mix lightly. Spoon about 3/4 cup of the chicken-cheese mixture down the center of each tortilla. Roll tortillas and place seam-side down in the prepared baking dish.

4.    In a bowl, whisk together remaining enchilada sauce, half-and-half (my friend likes to omit this. just an option), and remaining marinade. Pour sauce over enchiladas and sprinkle top with 1 cup of shredded Cheddar cheese.

5.    Bake in preheated oven until the cheese has melted and the top is brown, about 30 minutes.

Mexican Chicken Corn Chowder

1 1/2 lbs chicken
1/2 c. chopped onion
2 garlic cloves
3 T. butter
2 chicken bouillon cubes
1 1/2 cup hot water
1 t. cumin
1 can of diced tomatoes, or large fresh tomato diced (I honestly prefer canned)
1 can cream style corn (or a couple cups frozen corn)
1 can diced green chilies
2 c. half and half   (I have used milk in a pinch)

In a large pot, cook chicken, onion, and garlic in butter.  You can cut the chicken before or after you cook it.  Sometimes I boil the whole breasts then use that broth for the cup of water. 

Along with the cooked and diced chicken, add everything except the milk.  Bring to a boil, then simmer five minutes.  Add the milk, heat and serve.


Serves best with fresh cilantro, tortilla chips, cheese, sour cream, fresh squeeze of lime, and hot sauce.  That is all optional!

Lime and Pepper Grilled Chicken with Peanut Sauce

Chicken

1/2 cup lime juice (from about 4 limes)

3 tablespoons sugar

2 tablespoons freshly ground black pepper

1 tablespoon olive oil

1 teaspoon salt

4 boned, skinned chicken breast halves

Combine limejuice, sugar, pepper, oil, salt, and 1/4 cup water in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.

On a flat surface, lay 1 chicken breast half between 2 large pieces of plastic wrap. Using a mallet or a small saucepan, pound chicken to an even 1/4- to 1/3-in. thickness. Put chicken in bowl or plastic bag with marinade. Repeat with remaining breasts. Cover or seal; chill 30 minutes.

Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 4 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 3 to 4 minutes. Serve hot or at room temperature.

Peanut Sauce

1/4 cup soy sauce

2 T water

1/3 cup firmly packed light brown sugar

1/4 cup sesame oil

2 cloves garlic (minced)

1 t ginger (minced)

1/2 to 1 t crushed red pepper flakes

1/3 cup peanut butter

6 scallions (thinly sliced, set aside 2 T for garnish)

Heat all ingredients but peanut butter and scallions until almost boiling. Remove pan from heat and whisk in peanut butter until smooth. 

Potato-leek Soup

Base:

4 cups chicken stock

3 large leeks (~ 3 cups chopped)

1 cup chopped celery

1 cup chopped onions

9 potatoes (yellow or are best)

1 bay leaf

1 tsp. salt

Black pepper to taste

3 cups milk

Roux:

¼ cup flour

¼ cup butter

Trim leeks, wash, and coarsely chop. Add stock to large pot and cook leeks, celery, onion, and cubed potatoes. Simmer till tender. Add milk and reheat.

Melt butter in heavy saucepan and stir in flour to make roux. Stir into soup. (Triple roux for double recipe.)

Anna's Hot Fudge Sauce

3/4 cup semisweet chocolate chips

1/4 cup butter

2/3 cup sugar

5 oz. (~2/3 cup) evaporated milk

In a heavy small saucepan melt the chocolate chips and butter. Add sugar; gradually stir in evaporated milk. Bring mixture to boil; reduce heat. Boil gently over low heat for 8 minutes, stirring frequently. Remove pan from heat. Cool slightly. Makes about 1 1/2 cups sauce. (I usually double it and refrigerate—when you reheat in microwave, take out the portion you want and only heat that. If you don't it will turn grainy.)

Poppy Seed Vinaigrette Salad Dressing

1/4 c. apple cider vinegar
1/4 c. balsamic vinegar
2 T. fresh lemon juice
2/3 c. sugar
Half a purple onion
1-2 T. mustard
1t. salt
1/2 t. paprika
1 1/2 T. poppy seeds
1 c. canola oil

Puree all ingredients and enjoy.

This is good on any green salad, but I prefer the leafy greens and spinach. I also like to add something sweet to the salad like grapes, apples, or Craisins. Blue cheese, gorgonzola, avocados, sliced red onion, sugared almonds, sunflower seeds, and any other splurge tastes great with this salad.

This recipe makes a lot, but it keeps well in the fridge for a few weeks.

Carrot Ginger Soup

2 tablespoons sweet cream butter

2 onions, peeled and chopped

6 cups chicken broth

2 pounds carrots, peeled and sliced

2 tablespoons grated fresh ginger

1 cup whipping cream

Salt and white pepper

Sour cream

Parsley sprigs, for garnish

Directions

In a 6-quart pan, over medium high heat, add butter and onions and cook, stirring often, until onions are limp. Add broth, carrots, and ginger. Cover and bring to a boil. Reduce heat and simmer until carrots are tender when pierced.

Remove from heat and puree until smooth (an immersion blender works best). Add cream, stir over high heat until hot. For a smoother flavor bring soup to a boil, add salt and pepper, to taste.

Ladle into bowls and garnish with dollop sour cream and parsley sprigs.

Anna’s changes

I sautéed the ginger with the onions (instead of adding to the broth later) and added about two teaspoons of garam masala. I also microwaved the carrots before I put them in to boil—this saved lots of time. I called it "Orange Soup for Kids" and Miles thought that was cool.