KPC chicken lime pasta - Lindsey found

This is Trav's favorite recipe of late... I have had a few requests for the recipe, (I actually got it from Brit... and it really is yummy! thanks pookey)

Serves about 6 adults.. and you can always double if needed! Hope you like spicy! ; )

Melt butter in large pot, add garlic, cilantro and jalepeno's. Cook until wilted.
1/2 cup cilantro chopped
3 Tbs butter
2 Tbs minced garlic

Add the following to the large pot, reduce heat and let simmer to paste like consistency.

3 Tbs of Lime Juice
1/2 cup chicken stock

In separate frying pan sautee
2 Tbs butter
1 red pepper sliced
1 yellow pepper sliced
1/2 purple onion sliced

Place 2-3 chicken breasts (cubed) in bowl and cover in 1/4 cup soy sauce

cook 12 oz spinach fetticine or linguine

add 1 1/2 cup heavy cream to pot, add raw chicken and cook until chicken is done. Then add peppers and pasta to pot, stir and serve!

Fresh Salsa! (Razorback) - Veanne Elg found

1 (15oz) can crushed tomatoes
2 cloves garlic, minced (I used 3 large)
2 (14oz) cans blackeye peas, drained
1 green pepper, chopped (you can use red, yellow or orange)
1 (14oz) can hominy, drained
2 medium tomatoes, chopped
1-2 jalapeno peppers, finely chopped
4 green onions, chopped
½ c. onion, chopped (I used a whole onion)
½ c. fresh parsley, chopped
salt to taste
(I used Italian flat leave parsley)
1 8 oz. bottle Italian salad dressing (I used Ken's Steakhouse Lite Northern Italian)

Pour salad dressing in a bowl. Add fresh ingredients first, then canned ingredients. Refrigerate 2 hours or overnight. Serve with tortilla chips.

Note: I think you could also make this with lemon or lime juice instead of the Italian dressing.

(And Brooke insists that if you use lime juice that you also use cilantro instead of parsley!)

Fabulous, 100% whole wheat bread! - Elisa's Neighbor found

Soft as store bought and so much better!


Mix well in order:

1/2 c. warm water
2 t. sugar
3 T. yeast
6 c. 100% whole wheat flour
4 c. warm water
2/3 c. canola oil
2/3 c. honey
1 c. essential gluten flour
4-6 c. more…100% whole wheat flour
2 T. salt

When mixed, knead on a solid surface for 10 minutes.
Place in 3-4 greased bread pans. Let rise to double.
Bake in a preheated 350’oven for approx. 20-25 minutes or until golden brown on top.

Poor Man's Cabbage - (Soup) - Brooke

This is a great one to have on cold days, or as a meal on days you want to be warm inside...

Ingredients:

3T. olive oil, divided

1 medium onion, sliced into 1/4 circles

1/2 large cabbage sliced into stir-fry sized pieces

1 QT. whole Tomatoes with juice

1 can chicken broth plus 2 boullion cubes

1/4-1/2 t. cayenne (I like it best on the warm side)

1/2t. ground ginger

2T. Soy sauce

Instructions:

in a large saucepan saute on medium-high heat onions and cabbage in 2T. oil. Stir-fry until you can smell the onions grilling! (smells good!) Then add Tomato, boullion, broth and the rest of the ingredients, stiring often until it comes to a soft boil. Reduce heat and continue to simmer for approx 5-10 minutes, until the cabbage is soft but still has texture, like good pasta. (soft but not weak!)

eat warm! Yummmmmmmmy!

Mediterranean-Style Pot-Roast - Brenda found

When I make it, I double the Worcestershire sauce and I use one tablespoon of oregano instead of 2 teaspoons of herbes de Provence, partly because I don't know what herbes de Provence is. Also, I cut my meat into serving size pieces before I brown it because I think it lets the meat absorb more flavor. Enjoy!


2-3 lbs boneless beef chuck pot roast
1 tablespoon cooking oil
1 medium onion, sliced
1 14.5 oz can diced tomatoes with basil, oregano, and garlic, undrained
1/4 cup sliced, pitted ripe olives1 tablespoon Worcestershire sauce
2 teaspoons dried herbes de Provence,
crushed 1 teaspoon coarsely ground black pepper
1/2 cup crumbled feta cheese (2 oz)

1. Trim fat from meat.
If necessary, cut meat to fit into a 3 1/2 or 4 quart slow cooker. In a large skillet brown meat on all sides in hot oil. Drain off fat. Set aside.
2. Place onion in cooker; top with meat.
In a medium bowl combine undrained tomatoes, olives, Worcestershire sauce, herbes de Provence, and pepper; pour over meat in cooker.
3. Cover and cook on low-heat setting for 8-10 hours or on high-heat setting for 4-5 hours.
4. Remove meat from cooker. Cut meat into six serving-size pieces. Arrange meat on a serving platter. Using a slotted spoon, transfer vegetables to serving platter, reserving juices. Spoon enough of the juices over meat and vegetables to moisten. Sprinkle with feta cheese.