Grilled Chicken with Mango Pineapple Salsa

Ingredients

• Salsa:
• 2/3 cup diced peeled ripe mango (1 medium)
• 2/3 cup diced fresh pineapple
• 2 tablespoons minced red onion
• 1 tablespoon minced seeded jalapeño pepper
• 1 1/2 teaspoons chopped fresh cilantro
• 1 1/2 teaspoons fresh lime juice
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 
  Chicken:
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 cup pineapple juice
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 teaspoon fresh lime juice
• Dash of crushed red pepper
• Cooking spray

Preparation

1. To prepare salsa, combine first 8 ingredients. Cover; refrigerate 30 minutes.

2. To prepare chicken, place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Combine pineapple juice and next 5 ingredients (through red pepper) in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 30 minutes.

3. Prepare grill.

4. Remove chicken from bag, reserving marinade. Place chicken on a grill rack coated with cooking spray; grill 3 minutes on each side or until done.

5. Place reserved marinade in a small saucepan; bring to a boil. Reduce heat, and cook until reduced to 1/4 cup (about 5 minutes). Drizzle over chicken. Serve salsa with chicken.

Um. Hello. This is what they in the The Industry (and by 'the industry' i mean 'the people in my kitchen' by which I mean 'me') call A WINNER. This recipe could not be easier and it was positively delightful. Yum. Yum. and YUM.

Chewy Oatmeal Chocolate Chip Cookies

Ingredients

1 cup (2 sticks or 8 ounces) butter, softened
1 and 1/3 cup light brown sugar, packed
2 eggs
1 teaspoon vanilla extract
1 and 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
3 cups rolled oats
1 and 1/2 cup milk chocolate chips
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, chocolate chips and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slightly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

Courtesy of Smitten Kitchen. These are so good! Chewy and moist and delicious.

Mushroom Soup

Ingredients

• 3 Tablespoons Olive Oil
• 1 whole Small Carrrot, Finely Minced
• 1/2 onion chopped
  
• 1 Tablespoon Garlic, Crushed And Minced
• 1 pound White Mushrooms, Sliced Thin
• 4 ounces, fluid Chablis White Wine
• 4 ounces, fluid Tomato Juice
• 4 ounces, fluid Chicken Broth
• 1 pint half and half
  
• 1 cup Parmesan Cheese, Freshly Grated
• 1 teaspoon Cornstarch
• ¼ cups Water
• 1 pinch Salt And Pepper, to taste

Instructions:

Heat oil, over medium heat, in a large deep pot.

Mince the carrot and celery nice and fine. Too big and the soup will end up chunky. Toss into the pot and allow them to soften while you slice the mushrooms. (Please remember to clean the mushrooms first. You probably already knew that … I’m just sayin’.) Next, add your garlic, right as the carrots and celery start to cook down.

Add the mushrooms to the pot and allow them to reduce and soften. Pour in the Chablis, and let it cook with the mushrooms for a few minutes.

Add the tomato juice, and the chicken broth. Allow it to boil for about 5 minutes before adding the heavy whipping cream, and bring to a soft boil.

Grate Parmesan and add it to the pot. Let this cook for a few minutes, until the cheese is melted and blended with the soup. Add the cornstarch to 1/4 cup of water, then pour into the soup.

Lower the heat and let the soup simmer for about 10 minutes or so, until thickened. Salt and pepper the soup to your own tastes.

So good! Nothing like your standard Campbell's cream of mushroom soup. Like so much of what I make in the kitchen, this recipe came about because I picked up some mushrooms for crazy cheap at Aldi. I pureed the garlic, onion, and carrot and it thickened up the soup nicely. Warm and hearty.

Pioneer Woman's Homemade Salsa

Ingredients

• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin
• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Instructions:

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

I'd never even thought about attempting salsa before but now I may never go back. This is so easy with a food processor and ADDICTING. It really is just like restaurant style salsa. Definitely worth a try.

Chocolate Chip Cookie Dough Dip

Ingredients

• 1/2 cup butter
• 1/3 cup brown sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) package cream cheese
• 1/2 cup confectioners' sugar
• 3/4 cup semisweet mini chocolate chips

1. In a small saucepan, melt the butter with the brown sugar over medium heat. Stir continuously, until the brown sugar dissolves. (You can also do this in the microwave but watch it closely. The butter/sugar mixture will boil over fast. Stir every 30 seconds or so.)
2. Remove from heat, whisk in the vanilla and set aside to cool.
3. Beat the cream cheese and confectioner's sugar for 1 minute.
4. Slowly beat in the cooled butter mixture and beat again for another minute.
5. Stir in the chocolate chips and nuts, if using.
6. Pour into a serving bowl and refrigerate.
7. Garnish with additional chocolate chips or nuts, if you choose.

My friend Victoria had a Dip-off in honor of the Seinfeld episode where Elaine's boyfriend asks the question "Why can't dip be a meal?" Turns out the answer is because eating one's body weight in dip is a bad idea, physically emotionally, spiritually... anyway this was one of the dip's I made, and I don't mind saying that it won the award for the best sweet dip. It tastes exactly like it sounds- cookie dough dip.

Sweet Potato Hummus

Ingredients
1 pound sweet potatoes
1 teaspoon cumin
1 large lemon, juiced
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon black pepper
1 tablespoon tahini
1 tablespoon olive oil
3 teaspoons brown sugar
Zest of one orange
Pita slices, toasted, or bagel chips


Bake or microwave sweet potatoes until fully cooked. Allow the potatoes to cool, then remove the skins and discard them, retaining the flesh. Toast the cumin seeds on low heat, then crush by hand. (Seeds can be crushed by using a mortar and pestle or by smashing between a saucepan and cutting board.) Add seeds and sweet potato to the food processor, together with the lemon juice, salt, cayenne pepper, black pepper, olive oil, brown sugar, orange zest and tahini. (Tahini is a thick paste made of ground sesame seeds that can be purchased already prepared from many supermarkets and specialty stores.) Blend until smooth and creamy. (You may want to add more salt or sugar, depending on the sweetness of the potatoes.)

Hello, deliciousness. I was a little unsure of this at first but then I pretty much wanted to eat the whole thing with a spoon- it helped to let it sit for a day to let the flavors meld.

Sweet Potato and Black Bean Soup

Ingredients

1 pound dried black beans
1 medium yellow onion, diced
2 cloves garlic, minced
1/2 cup shredded carrots
1 Tbls olive oil
1 1/2 cups of sweet potato puree
2 cups reduced-sodium chicken or vegetable broth
1/2 Tbls Mrs. Dash Southwest Chipotle seasoning
1/2 tsp ground cumin
1 tsp sea salt

1. Rinse and pick over beans for rocks. Cover dried beans with water and bring to a boil for 2 minutes. Remove from heat and allow beans to soak for 1 hour. Drain.

2. In a small skillet, heat olive oil over medium heat. Add onions, garlic and carrots and saute until onions are tender.

3. Combine beans, sauteed vegetables, sweet potato puree, broth and seasonings in a large pot. Bring to a boil, reduce heat and simmer until beans are tender, about 1 hour. Serve with sour cream if desired.

For variation, add any of the following to the soup as it simmers:

* 1 can corn, drained
* 2 chicken breasts, cooked and shredded
* 1/4 cup fresh cilantro, chopped and 1 tsp fresh lime juice

White Bean and Kale Soup with Turkey Sausage
14 cups of soup or 9 1-1/2 cup servings

1 pound Italian turkey sausage (casing removed)
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (chopped)
2 stalks celery (chopped)
2 carrots (chopped)
1 28 ounce can diced tomatoes
1 14.5 ounce can white beans
1 bunch kale (chopped)
1/2 teaspoon oregano
1 bay leaf
1/4 red pepper flakes (optional)
salt and pepper to taste
1 parmigiano reggiano rind (optional)
* chicken stock (I needed 7 cups of 99% fat-free stock and 2 cups of water. – Kris)

1) In a large skillet, cook sausage over medium-high heat until browned, breaking it up with the back of a spoon as you go. Remove to a plate when finished.

2) In the same skillet, heat oil over medium or medium-high heat. Add onion. Cook between 7 and 10 minutes, until soft, stirring occasionally. Add garlic. Cook about 30 seconds, until fragrant.

3) Add sausage and the remaining ingredients, ending with enough chicken broth to just cover everything. Cover, turn the heat to high, and bring to a boil. Once boiling, drop heat to a simmer and cook between 30 minutes and 1 hour.

4) Fish out bay leaf and cheese rind. Serve. Garnish each bowl with parsley and grated parm.

Pasta with Kale and Chick Peas
(Serves 4-6)

3/4 box shaped pasta (I chose castellane, which looks somewhere in between large shells and rigatoni)
1/2 large bunch kale, chopped and thick stalks trimmed
1 can chick peas, drained
3 cloves garlic, minced
1-2 tbspn olive oil
1 – 1 1/2 cup heavy cream
1 tbspn butter
1/2 cup grated parmiggiano
1/4 tspn red pepper flakes
Optional: fresh basil leaves
Sea salt, freshly ground black pepper

Boil pasta in salted water. In a large saucepan, heat olive oil, and add kale and garlic. Stir for a minute or two, and add chick peas. Add red pepper flakes, salt, and pepper to taste. Slowly add cream and bring to a boil. Stir in pasta, butter, optional fresh basil, and parmiggiano, and season with a little more salt and pepper. After a quick toss, serve immediately. Add more parmiggiano on top if desired.