Grilled Stuffed Tomatoes

 Ingredients:

6 large tomatoes

2 Tblsp. chopped green onions

2 Tblsp. chopped basil leaves

6 oz. goat cheese

Salt and pepper

2 Tblsp. olive oil

1/4 cup grated Parmesan cheese

Preparation:

1. Core the tomatoes and remove all the seeds and juice. Preserve the flesh inside as much as possible.

2. In a medium bowl, mix the onions, basil and goat cheese, then season with salt and pepper.

3. Stuff the tomatoes with the cheese mixture.

4. Drizzle olive oil over the tomatoes, then top with the Parmesan cheese.

5. Place the tomatoes directly on a grill heated to medium heat with the cover closed, and cook for about ten minutes, or until filling gets bubbly and cheese on top is melted. 

Orange Chicken

Ingredients:

Chicken:

4 servings chicken breast, cut into bite-sized chunks

1 cup corn starch

1 tsp. salt

1 tsp. pepper

Oil for frying

Vegetables:

Sliced carrots, celery, broccoli, bell pepper and onion, in bite-sized slices

Sauce:

2 Tblsp. vegetable oil

1 Tblsp. sesame oil

1/2 tsp. chili flakes

2 Tblsp. minced garlic

1/4 tsp. ginger (or to taste)

1/2 cup sugar

1/2 cup brown sugar

2/3 cup orange juice (or 4 Tblsp. concentrate, thawed, plus 8 Tblsp. water)

1/2 cup white distilled vinegar

6 Tblp. soy sauce

4 Tblsp. cornstarch 

6 Tblsp. water

Water as needed to get sauce to desired consistency

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Preparation:

1. Place cornstarch, salt, pepper and chicken in sealed container, and shake until chicken is fully coated.

2. Heat oil in skillet, then fry chicken until lightly brown and cooked through over low heat. 

3. Remove chicken from oil and keep warm.

4. Remove excess oil, leaving just enough to sauté vegetables.

5. Saute vegetables until desired consistency. 

6. Remove vegetables from skillet and keep warm.

7. Heat vegetable oil and sesame oil in skillet with chili flakes, garlic and ginger.

8. Add sugars, orange juice, vinegar and soy sauce, and stir to combine.

9. Shake cornstarch and water in sealed container until combined and smooth.

10. Add cornstarch and water mixture to skillet, stirring with a whisk, raising temperature to medium-low heat.

11. Stir sauce until fully combined and smooth, adding water as needed to achieve desired consistency. Add additional soy sauce, chili flakes, ginger and salt as desired for additional flavor.

12. Add chicken and vegetables to sauce, and stir to coat.

13. Serve over white rice.

Chicken and Wild Rice Soup

 Ingredients:

5 Tblsp. butter

3 celery ribs, diced

2 carrots, diced

1 medium onion, diced

2 cloves minced garlic

1 1/2 tsp. thyme

2 Tblsp. chicken and butter rub seasoning (if available)

Salt and pepper

1/4 cup flour

1 cup wild rice

8 cups chicken stock or broth

2 cups water

4 cups roasted rotisserie chicken, chopped

1 cup heavy cream

Preparation:

1. Melt butter in a large saucepan.

2. Add vegetables and seasoning. Cook over medium heat, stirring occasionally, until soft.

3. Sprinkle flour over the vegetables and cook, stirring, until evenly coated and browned, about 3 minutes.

4. Add wild rice to the saucepan, and stir in the stock and water.

5. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.

6. Add the chicken and simmer, stirring occasionally, until the wild rice is tender. This could take another 15 minutes or more.

7. Stir in the cream, and add additional seasoning, if necessary.

Katie's Garlic Ramen

Ingredients:

1 package chicken-flavored ramen noodles

2 cups water

1/4 cup rice vinegar

1/2 cup soy sauce

2 Tblsp. minced garlic

1 Tbsp. sriracha (adjust to taste)

1 stalk green onion, chopped

Preparation:

1. Cook ramen noodles according to package directions, but do not add flavor packet.

2. Drain noodles, discarding cooking water.

3. Heat water, vinegar, soy sauce, garlic and sriracha in saucepan until hot.

4. Put noodles in bowl, and pour broth over them.

5. Top with green onion, and serve.

Baked Ziti

Ingredients:

16 oz. ziti pasta

1 package (4) Italian sausage links, casing removed

2 lbs. ground beef

1 large onion, diced

1 Tblsp. crushed garlic

2 Tblsp. Italian seasoning

1 large jar Prego sauce

1 small container ricotta cheese

2/3 cup Parmesan cheese

2 Tblsp. garlic salt

2 cups finely shredded mozzarella cheese

Preparation:

1. Boil ziti until just slightly past al dente stage. Drain.

2. Toss ziti with 1/3 of the Prego sauce and set aside.

3. Brown sausage and ground beef with onion and garlic in large skillet, until cooked through and tender.

4. Add Italian seasoning and remaining Prego to skillet and mix.

5. Mix ricotta with garlic salt and Parmesan cheese. Stir in 1/2 cup of the mozzarella cheese.

6. Put a thin layer of the meat mixture in the bottom of a casserole dish. Follow it with the ziti. 

7. Top the ziti with half of the remaining meat mixture.

8. Dollop the ricotta mixture over the top of the ziti, spreading it out to cover as much of the ziti as possible.

9. Top ricotta mixture with remaining meat sauce, the cover with mozzarella.

10. Bake, covered, at 325 degrees for 30 minutes, or until heated through.

Creamy Chicken Chili

Ingredients:

3 cups chopped/shredded rotisserie chicken
1 Tblsp. olive oil
1 medium yellow onion, diced
1 tsp. minced garlic, generous

2 8-oz. bricks of cream cheese, cubed

32 oz. chicken broth
16 oz. jar salsa verde

15 oz. can creamed corn

2 4-oz. cans chopped green chiles

2 15-oz. cans northern white beans, drained and rinsed

Goya, cumin, chili powder, pepper and salt, to taste

1 cup heavy cream or half & half

Preparation:

1. Sauté onion in olive oil. When clear, add garlic and sauté until lightly browned.

2. Turn down heat and add cream cheese, stirring until melted.

3. Add chicken broth and salsa, and stir until combined.

4. Add corn, chiles and white beans.

5. Let sit for about ten minutes, then add seasoning.

6. If a creamier broth is desired, can add the cream or half & half.

7. Add chicken, and stir gently.

Serve with Fritos, sour cream and shredded cheddar or Montery Jack cheese.

Jack's Mac and Cheese

Ingredients:

2 cups elbow macaroni

2 Tblsp. flour

1 cup whipping cream

1 1/2 cup milk

1/2 block Velveeta

6 Tblsp. butter

2 cups sharp cheddar cheese, shredded

Preparation:

1. Boil noodles until just past al dente stage.

2. Drain noodles, return to pan, and stir in butter until melted.

3. Combine flour, cream and milk in shaker bottle, and shake until combined.

4. Cut Velveeta into cubes.

5. Place Velveeta and cream mixture into saucepan, and heat and stir until melted and creamy.

6. Pour cheese mixture over noodles and stir until combined.

7. Stir in 1 cup of the cheddar cheese to macaroni.

8. Grease a square or small oblong baking dish with butter. 

9. Pour macaroni into baking dish. 

10. Top macaroni with remaining cheddar cheese.

11. Cover with foil and bake at 350 degrees for 20 minutes, or until heated through.