Indian Spiced Whole Roasted Chicken

"I originally found this recipe on Pinterest and the original is HERE.  I though there were too many steps and I did not have some of the forms of the ingredients (for instance it called for cracked cardamom pods and I only had cardamom powder), so I changed a lot, and my changes are included here.  This is definitely going in my recipe box...so yummy!"

INGREDIENTS:

1 whole, 4-pound chicken, rinsed, innards removed and patted dry with paper towel
3 cloves garlic, minced
1 packet Swanson "flavor boost" chicken flavor
1 tablespoon fresh lemon juice
2 T. olive oil
2 t. Garam Masala
1/2 t. chili powder
1 teaspoon salt
1/3 t. dried tarragon
1/2 t. cloves
1/4 t. black pepper
1/2 t. cardamom
1/4 t. cinnamon
1/2 t. dried cilantro
1/4 t. ginger



DIRECTIONS:

Heat oven to 300 degrees.  Mix "sauce" ingredients together, rub evenly over outside and inside cavity of chicken.  Place chicken in roaster or baking dish and bake uncovered for 3 1/2 hours.  When juices start to form in bottom of pan, baste ever 1/2 hour until done.

Indian Pork Chops

"These had a great flavor, but it was hard to think of a non-Indian side dish besides rice. My kids even liked them!"


INGREDIENTS:
2 tablespoons vegetable oil
4 (4 ounce) pork chops
3/4 cup apricot nectar
1 teaspoon curry powder
1/4 teaspoon garlic powder
1/4 teaspoon salt

DIRECTIONS:

1. Heat oil in a large skillet over medium-high heat. Brown the chops in the hot skillet, turning once.
2. In a measuring cup, mix together apricot nectar, curry powder, garlic powder, and salt. Pour over chops, and reduce heat to medium-low. Simmer uncovered for 20 minutes, or until meat is done.

Salsa

"I've always wanted to try making my own salsa. I found this on allrecipes.com. I changed it a little. The heat is probably similar to medium."


INGREDIENTS:

1 pound roma tomatoes, chopped
2 cloves garlic, minced
1-1/2 teaspoons lemon juice
1/2 teaspoon salt
1/4 teaspoon ground cayenne pepper
1/8 teaspoon ground cumin
1 small red onion, chopped
1/2 lg. vidalia onion, chopped
1 jalapeno pepper, chopped
1/2 cup fresh cilantro minus stems

Directions:

Put all ingredients except for cilantro into med saucepan, mix well, put 1/3 of mixture into food processor with fresh cilantro, blend. Put back into saucepan. Bring to a boil and then reduce heat and continue to cook until onions are soft.
Refrigerate until served.

Makes about 2 1/2 cups

Spanakopita (Greek Spinach Pie)

"I love spinach pie, but was always afraid to use phyllo dough. It wasn't as hard as I thought. This was very yummy but lacked just a little in flavor. You may want to add more cheese or even your favorite shredded variety."


INGREDIENTS:

* 3 tablespoons olive oil
* 1 large onion, chopped
* 1 bunch green onions, chopped
* 2 cloves garlic, minced
* 2 pounds spinach, rinsed and chopped (I used two bags of Aunt Mid's baby spinach)
* 1/2 cup chopped fresh parsley
* 2 eggs, lightly beaten
* 1/2 cup ricotta cheese
* 1 cup crumbled feta cheese
*1/2 box Athen's phyllo dough sheets
* 1/2 cup olive oil

DIRECTIONS:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
2. Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
3. In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling (making a large pocket).
4. Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Notes:

I ran the parsley and spinach through the food processor

Scottish Shortbread

"This is super easy to make and tastes wonderful! I found this on allrecipe.com"


INGREDIENTS:

1 1/2 cups all-purpose flour
1/3 cup white sugar
3/4 cup butter, softened

DIRECTIONS

Preheat oven to 350 degrees F (180 degrees C).
Blend all ingredients well. Dough will be stiff (best to mix with hands).
Press into a 9 x 9 inch buttered dish. Prick top with a fork.
Bake until pale golden brown on the top (approx. 30 minutes). Cool and cut into squares.

Modenese Pork Chops

"I was just looking for a new pork chop recipe, and decided to search Italian pork recipes. I found this on allrecipes.com. It has a very light flavor, but maybe it's because I substituted olive oil for the butter. Someone recommended using fresh rosemary instead of dried (about 3 teaspoons), and I am definitely going to do that next time. "



INGREDIENTS:

4 tablespoons butter
4 (1 inch thick) pork chops
1/2 cup dry white wine
1 teaspoon salt
1/8 teaspoon fresh ground black pepper
1/2 teaspoon crushed dried rosemary
2 cloves garlic, minced

DIRECTIONS:

In a large skillet, melt butter over medium heat. Cook chops in butter, turning once to brown evenly.
Pour in wine, and season with salt, pepper, rosemary, and garlic. Simmer, uncovered, for 20 minutes, or until chops are tender. Transfer pork chops to serving plates, and spoon sauce over the meat.

Jen's Insalata Caprese

"I have been wanting to make this for a long time. So many of the recipes I looked up were similar, but since I added so many of my own touches, I feel I can call it my own. Note: The photo shows only half of a recipe. This recipe would make twice as much. "



INGREDIENTS:
4 small vine ripened or Roma tomatoes cut into slices
24 (approx.) fresh basil leaves, rinsed and patted dry
8 oz. fresh (soft) mozzarella cheese cut into slices to match tomatoes
2 cloves garlic, minced
2 tablespoons olive oil
4 tablespoons balsamic vinegar
pepper to taste

DIRECTIONS:

Arrange tomatoes, basil and cheese in dish, alternating slices. Sprinkle with garlic. Drizzle on oil and vinegar, season with pepper. Cover and allow to marinate for at least two hours in refrigerator.

Serves 6

Jen's Ratatouille

"I've been wanting to make this, but I haven't found a recipe in which all the ingredients sounded good to me. I decided instead to add and subtract from a recipe I found and make it more Italian flavored."
INGREDIENTS:

1 zucchini sliced thin
1 yellow squash sliced thin
1 Chinese eggplant sliced thin (you can also use a regular eggplant and cut the slices in quarters or about the same size as the zucchini and squash)
3 plum/roma tomatoes sliced thin
1 medium onion sliced in rings
2 Tablespoons olive oil
1 cup shredded parmesan cheese
20 fresh basil leaves ground in food processor (or 1 teaspoon dried basil)
3 cloves garlic, minced
salt and pepper to taste

DIRECTIONS:

Preheat oven to 375 degrees F. Heat 1 tablespoon of the oil in large pan until hot. Saute onions and eggplant until both are soft (about 10 minutes). In 13x9 baking dish coat bottom with remaining 1 tablespoon oil. Make rows of veggie slices alternating eggplant, tomato, squash and zucchini. Top with sauted onions. Sprinkle with fresh or dried basil. In small bowl mix together cheese with minced garlic, salt and pepper. Sprinkle cheese mixture on top of veggies. Cover with foil and bake for 55 minutes removing foil for the last 10 minutes of baking.

Double Tomato Bruschetta

"This was a really good bruschetta recipe. I loved the flavor! Check my notes below."

INGREDIENTS:

6 roma (plum) tomatoes, chopped
1/2 cup sun-dried tomatoes, packed in oil
3 cloves minced garlic
1/4 cup olive oil
2 tablespoons balsamic vinegar
1/4 cup fresh basil, stems removed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 French baguette
2 cups shredded mozzarella cheese

DIRECTIONS:

Preheat the oven on broiler setting.
In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper. Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broil for 1 to 2 minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.
Broil for 5 minutes, or until the cheese is melted.

Notes:

-The recipe didn't say whether to use the oil in the oil-packed sundried tomatoes. I did not, and it was fine.

-I would recommend using a loaf large enough to produce enough surface for the tomatoes (mine was not.)

-I used roasted minced garlic from a jar

-I did not broil it. I baked the bread on 350 degrees without the tomatoes for five minutes and then baked with the tomatoes and cheese for another 10.

Mulligatawny Soup

"In my quest to find delicious soup recipes to add to my box, I came across this one on allrecipes.com. I love the flavor of curry, and indian food, so I couldn't wait to try this, especially since it got such rave reviews. Check my notes at the bottom for some tips."

INGREDIENTS:
1/2 cup chopped onion
2 stalks celery, chopped
1 carrot, diced
1/4 cup butter
1 1/2 tablespoons all-purpose flour
1 1/2 teaspoons curry powder
4 cups chicken broth
1/2 apple, cored and chopped
1/4 cup white rice
1 skinless, boneless chicken breast half - cut into cubes
salt to taste
ground black pepper to taste
1 pinch dried thyme
1/2 cup heavy cream, heated

DIRECTIONS:

Saute onions, celery, carrot, and butter in a large soup pot. Add flour and curry, and cook 5 more minutes. Add chicken stock, mix well, and bring to a boil. Simmer about 1/2 hour.
Add apple, rice, chicken, salt, pepper, and thyme. Simmer 15-20 minutes, or until rice is done.
When serving, add hot cream.

Notes:

-Most people suggested doubling the recipe because the left-overs are even more delicious.

-double the apple (I peeled mine even though the recipe didn't call for it)

-the recipe doesn't say whether to cook the chicken ahead of time, so I did, and just used cooking spray as to not add extra fat.

-there didn't seem like enough rice, so I would double that, also, if you don't use minute rice, you may want to put it in longer than the 15 minutes (as suggested by others)

-you can use coconut milk instead of cream for a more exotic flavor. You can also omit the cream, or just use milk

-adding garlic gives it extra flavor. I added 1 clove of minced to the pan when I sauted the onions, carrots and celery

-some people suggested doubling the curry for more flavor (yellow curry)

-you can add a spice called "garam masala"

-you can puree the soup in a food processor to make it thicker. I didn't, but i would think the best time is before you add the chicken rice and apples ( I wish I would have)

Jen's Hummus

"I've had hummus from a lot of restaurants and stores, and I love it. I've even had hummus at a Turkish restaurant with cumin in it. I've never tried my own until now. It's slighty chunky."

INGREDIENTS:

1 can garbanzo beans (chick peas), drained (reserve liquid)
1/3 cup tahini
3 tablespoons. lemon juice
1/2 teaspoon salt
6 cloves garlic, minced (less if desired)
1 tablespoon olive oil

Topping:

a drizzle of olive oil
1 pinch paprika
1 teaspoon dried parsley

DIRECTIONS:
Place the garbanzo beans, tahini, lemon juice, salt, olive oil and garlic in a blender or food processor. Blend until smooth. Add about 1/2 of reserved bean liquid to processor and blend (more if you want a thinner consistancy. Transfer mixture to a serving bowl.
Drizzle olive oil over the garbanzo bean mixture. Sprinkle with paprika and parsley.

Serves 6-8

Hungarian Goulash

"After reading the reviews, (allrecipes.com) I found someone mentioned this is not authentic goulash (or Gulyás) which is stew/soup, but rather Pörkölt instead. If you'd like to read about it, go here to wikipedia. Growing up, my mom's goulash was made with ground beef and I think green pepper added to tomato sauce. I didn't care for it much. My husband liked his mom's, which I don't think was authentic either. I wanted to try a Hungarian recipe for it, and this was the highest rated one I found. I have made a couple changes as suggested in a review. This photo really doesn't do it justice because I took it of warmed-up left-overs."

INGREDIENTS
1/3 cup vegetable oil
3 onions, sliced (I just used 1 large vidalia onion)

1 tomato (medium to large), diced

1/2 cup green pepper, diced
2 tablespoons Hungarian sweet paprika (the brand I found at the grocery store was called "Papa"
2 teaspoons plus 1 teaspoon salt
1/2 teaspoon ground black pepper
3 pounds beef stew meat, cut into 1 1/2 inch cubes
1 (6 ounce) can tomato paste
1 1/2 cups water
2 cloves garlic, minced

DIRECTIONS
Heat oil in a large pot or Dutch oven over medium heat. Add onions and green pepper to saute while preparing the beef.

In a medium bowl, combine paprika, 2 teaspoons salt and pepper. Coat beef cubes in spice mixture, add to pot and saute until beef is browned.
Add in tomato paste, garlic and the remaining 1 teaspoon salt, mix well. Last add water and stir again. Reduce heat to low, cover and simmer, stirring occasionally, 1 1/2 to 2 hours, or until meat is tender.

Note:

I stirred in 1/2 cup sour cream to meat and then put over fettuccine noodles (I don't like egg noodles)

Jen's Stuffed Shells

"I love stuffed shells. I don't have them as much as other italian food because my kids are not crazy about ricotta cheese or spinach. If you don't over-fill the shells, there is enough ricotta mixture for all of the shells. It doesn't, however, fit into a 13x9 dish. I would recommend either using two square 8x8's or 9x9's, or getting a large disposable pan. This picture is not so great."

INGREDIENTS:

1 12 oz box jumbo shell pasta, prepared as directed on box (I use barilla brand)

1 jar spaghetti/marinara sauce

8 oz. (2 cups) shredded mozerella

Filling:

1 30 oz. container ricotta cheese

1/2 cup shredded parmesan cheese (grated is fine, but use 1/4 cup instead)

1/4 cup cream (optional)

2 eggs, beaten

16 oz. frozen spinach cooked and drained (see tip below)

1/4 cup italian flavored bread crumbs

1 teaspoon garlic powder

1/2 teaspoon dried basil

1/4 teaspoon ground black pepper

1/4 teaspoon salt

Preheat oven to 375 degrees F. Mix all of the "filling" ingredients in large bowl. Put 1/3 of jar of sauce into the bottom of your baking dish. Put mixture into shells* and place in dish. Add the remainder of sauce to top of shells and top with shredded mozerella. Spray large piece of foil with cooking spray, so cheese doesn't stick, and cover dish. Bake at 375 for 35 minutes. Remove for and bake for additional 10 minutes.

Serves 6-8

*tip #1 I like to buy a frozen bag of spinach instead of the box. I put the bag, unopened on a plate and microwave it for 4 minutes. I then cut a small hole in the corner of the bag, and squeeze the liquid out. I used to use paper towels to wring it out, but this is so much less wastefull.

tip #2 You can cut the corner off of a ziplock bag (don't zip the bag) and put filling inside to use like a pastry bag to fill (squirt into) shells...it saves mess. I prefer to use a quart size freezer bag

Jen's Guacamole

"I had never made guacamole before last summer. It was just an okay thing for me. It was just kind of plain, and I never really ate it unless it was given to me at a restaurant with my meal. I didn't realize that it didn't excite me because it was so plain. I decided to try it using my friend's advice of citrus juice, garlic and salt, and then I decided to add more and make it my own. I have never made it without a food processor, so I don't know what other options are available."

INGREDIENTS:

2 standard avocados, peeled

2 tablespoons lime juice

1 tablespoon honey

1/2 teaspoon garlic

1/2 teaspoon salt

1/4 cup tomatoes, diced

1/4 cup onions, diced

Put all ingredients together in food processor and blend until smooth. Serve with tortilla chips. Best if used same day

Eggplant Gratin

"I saw this recipe made on The Barefoot Contessa by Ina Garten, on the food network. It looked and sounded so good that I had to try it myself. I doubled this recipe and baked it in a 13x9 inch dish. Please read my note at the end."

INGREDIENTS:

olive oil, for frying

3/4 pound eggplant, unpeeled, sliced 1/2-inch thick

1/4 cup ricotta cheese

1 extra-large egg

1/4 cup half-and-half

1/2 cup plus 2 tablespoons freshly grated Parmesan

salt and freshly ground black pepper

1/2 cup good bottled marinara sauce

DIRECTIONS:
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

NOTE:

I thought this was too greasy because the eggplant soaks up all of the oil you use, and it's quite a bit. My suggestion is that maybe you could just spread butter on each side of the slices and fry them in a pan until browned.

Jen's Lasagna

"I have made a few lasagna recipes, and my one biggest problem was dealing with the noodles. I discovered Barilla 'no boil' lasagna noodles and I was in love. This recipe does not fit into a 13x9 pan. You will either have to use a deep dish lasagna pan or a disposable aluminum pan (15x11?). The noodles do not reach to the edges. It doesn't seem to make a difference."


INGREDIENTS:



1 lb. italian flavored ground sausage (I use Bob Evans brand)
1 lb. ground beef (I use sirloin)
2 jars spaghetti sauce (my favorite brand is Kroger's "Private Selection" Roasted Garlic and Sundried Tomato)
1 box Barilla "no boil" lasagna noodles
6 cups (24 oz.) shredded mozzerella cheese

Ricotta mixture:

1 (30 oz.) container ricotta cheese
3 eggs, beaten
1/4 cup grated parmesan cheese
1/2 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 cup of the 6 cups shredded mozerella cheese


Preheat oven to 375 degrees F. Cook , chop and drain meats together. Put all of "ricotta mixture" ingredients in large mixing bowl and stir together. Spray deep dish baking pan (or large disposable pan) with cooking spray.


Layering:

1. Spread 1/3 of one jar of sauce into pan

2. Layer 4 uncooked sheets, 1/3 of ricotta mixture, half of meat, 1 cup of the mozerella and 1/3 jar of sauce

3. Layer 4 uncooked sheets, 1/3 of ricotta mixture, and rest of 1st jar of sauce

4. Layer 4 uncooked sheets, rest of ricotta mixture, rest of meat, and 1/3 of second jar of sauce

5. Layer 4 uncooked sheets, remaining (2/3 jar) of sauce, and remaining 4 cups of cheese


Bake covered on 375 degrees for 55 minutes, and uncovered for another 10 minutes
Let stand 10-15 minutes (to set) before serving
Serves 8-10

Jen's Chicken Fingers Parmesan

"This was one of the first recipes I made up. I've been making it for friends and family for over seven years. I decided to add some preparation photos. I make fingers instead of whole breasts because it's easier to cook and tell that it's done."

INGREDIENTS:

3-4 boneless skinless chicken breasts cut into strips

1/2 cup flour

1 cup seasoned bread crumbs (Italian works well)

3 eggs

1/2 teaspoon oregano

1/2 teaspoon basil

1/2 teaspoon garlic powder

dash of pepper

2 cups vegetable oil for frying

1 jar spaghetti sauce

4 oz. shredded mozzerella cheese

4 oz. shredded parmesan cheese

DIRECTIONS:

Pre-heat oven to 400 degrees F. Rinse chicken well. Put flour in it's own bowl. Crack eggs into second bowl, add all spices and scramble with fork. Put bread crumbs in third bowl. Put oil into

large frying pan on medium head. Dip chicken into flour, then egg mixture, then bread crumbs.

Place into frying pan. Fry chicken, turning to heat both sides until chicken is medium golden brown. Place cooked chicken on tray/plate lined with paper towels to soak up grease. Coat 13x9 dish with cooking spray. Pour 1/2 cup spaghetti sauce into dish to coat bottom. Place chicken into dish, pour remainder of sauce over and sprinkle with cheeses. Bake covered with foil on 400 degrees for 20 minutes and uncovered for another 10 minutes. Great with a side dish of spaghetti with meatless sauce.