Christina's Chicken and Andouille Jambalaya

from Buffy Vandagriff Bailey

2 tablespoons canola oil
1 1/2 cups andouille sausage (about 7 1/2 ounces), cut into (1/4-inch-thick) slices
3 cups finely chopped red bell pepper
3 cups finely chopped yellow onion
2 cups finely chopped celery
2 bay leaves
2 1/2 cups chopped skinless, boneless chicken breast
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 1/2 teaspoons finely chopped jalapeño pepper
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3 garlic cloves, minced
1/2 cup tomato puree
2 3/4 cups less-sodium chicken broth
1 1/2 cups basmati rice
1 cup thinly sliced green onions

Heat oil in a large Dutch oven over medium-high heat. Add sausage; cook until sizzling quiets (about 8 minutes), stirring occasionally. Add bell pepper, onion, celery, and bay leaves; cook until vegetables are golden brown, sizzle loudly, and begin to squeak (about 14 minutes), stirring occasionally. Add chicken and next 8 ingredients (through garlic); cook 4 minutes, stirring occasionally. Add tomato puree; cook 2 minutes, stirring occasionally. Add broth, and bring to a boil. Stir in rice. Cover, reduce heat, and simmer 20 minutes. Discard bay leaves. Stir in green onions.

Christina's Greek-Style Green Beans

Salt and freshly ground black pepper
2 pounds green beans, washed and trimmed
2 plum tomatoes, cored and minced, optional·
Several tablespoons extra virgin olive oil
Fresh lemon juice to taste

1. Bring a large pot of water to a boil and salt it. Boil beans until just barely tender. Drain and rinse with cold water until cool, then transfer to bowl.
2. When ready to eat, toss beans with tomatoes, if using, olive oil, salt, pepper and lemon juice to taste.

Christina's Chicken Artichoke Panini with Prosciutto and Swiss

2 Tablespoons extra virgin olive oil
1 ciabatta roll or other crusty roll of choice, split
2 slices swiss cheese
1-2 slices prosciutto or crisped bacon if you'd prefer
4 slices deli chicken breast meat
1/4 Cup artichoke hearts marinated in olive oil, drained
1/2 Cup packed fresh baby arugula leaves
2 slices roma tomato

Prehat grill pan, panini press or large skillet to medium high heat. Brush both sides of roll with extra virgin olive oil. Layer bottom roll with 1 slice of swiss cheese, prosciutto, chicken breast slices, artichoke hearts, arugula leaves, tomatoes and 2nd slice of swiss. Close with top roll and place onto grill pan. Place a weighted pan on top to press sandwich down and form grill marks. Cook for 2-3 minutes each side or until browned, crisped and cheese has melted. Remove, cut in half if desired and enjoy!

Christina's Creamy Chicken Curry

2 TBSP canola oil·
1 medium onion, peeled and sliced
Salt and freshly ground black pepper to taste
1 1/2 teaspoons curry powder, or to taste
1 pound boneless, skinless chicken breasts, in 4 pieces
1 cup yogurt (or sour cream)
Minced cilantro or parsley leaves for garnish

1. Place oil in a large skillet and turn heat to medium high. A minute later, add onion. Sprinkle with salt and pepper and cook, stirring occasionally, until translucent, about 5 minutes. Reduce heat to medium; sprinkle with about half the curry powder and continue to cook for a minute or two.
2. Meanwhile, season chicken with salt and pepper and sprinkle it with the remaining curry powder. Move onions to one side in the skillet and add the chicken in one layer. Cook about 2 minutes per side over medium heat; remove to a plate.
3. If using yogurt, turn heat to very low and wait a minute before adding it to the skillet. If using sour cream, add it without reducing heat or waiting. Stir yogurt or sour cream into the onions and cook, stirring constantly over low heat, until the mixture is hot. Return chicken to skillet and cook for 2 minutes, or until cooked through, turning once. Garnish and serve with white rice.

Christina's Sweet Pork Burritos

1 (2-3 lb) pork roast
salt
pepper
garlic salt
1/3 c water
1 pkg flour tortillas, warmed in microwave
2 (15 oz) cans mild green chili sauce or enchilada sauce, divided
1/2 c brown sugar
1 (15 0z) can black beans
1 bunch cilantro-chopped
Monterey Jack cheese, grated

Season roast with salt, pepper, and garlic salt. Place roast and water in crockpot. Cook on high 4 hours or on low for 8 hours until meat is tender. Shred pork and place in a bowl. Stir in 1/2 cut green chili sauce and 1/2 cup brown sugar. Mix well. Spray 9 x 13-inch pan with cooking spray and pour 1/2 cup green sauce into bottom of the pan. Fill each tortilla with pork, 1-2 tbsp beans, and 1-2 tsp cilantro. Roll burrito and place seam side down in baking dish. Pour remainder of green sauce over the burritos and sprinkle with cheese. Cover with foil and bake at 350 degrees for 25-30 minutes. Makes 6-8 servings. Serve with the following garnishes: chopped tomatoes, salsa, lettuce, sour cream, guacamole, etc.

Christina's Vegetable Ziti with Garlic Caper Cream Sauce

1 lb dry ziti pasta noodles

2 Tablespoons Extra Virgin Olive Oil
2 medium red bell peppers, finely diced
8 oz bag sugar snap peas
2 medium zucchini, halved then thinly sliced
¼ teaspoon salt
¼ teaspoon pepper

1 tablespoon Extra Virgin Olive Oil
3 cloves fresh garlic, minced
2 tablespoons capers
1 cup heavy cream
1 1/2 Tablespoons grated Parmesan Cheese
¼ teaspoon salt
¼ teaspoon pepper
10 slices bacon, cooked and crumbled

1. Cook ziti noodles according to package directions, drain and set aside.
2. Place oil into a large 5 qt skillet or other large pot over medium heat. When hot, stir in bell peppers, sugar snap peas, zucchini, salt and pepper. Cook and stir for 5 minutes then reduce heat to low.
3. Place oil into a medium skillet over medium heat. Saute garlic and capers for 2 minutes. Stir in heavy cream, salt and pepper. Cook and stir for 5 minutes, until bubbly and starting to thicken slightly.
4. Pour noodles into vegetables then pour sauce over pasta. Stir in crumbled bacon until combined on low heat. Season with additional salt and pepper to taste.

Christina's Oatmeal Crispies

from The Pioneer Woman Cooks!

1 cup shortening
1 cup packed brown sugar
1 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups flour
1 tsp salt
1 tsp baking soda
3 cups quick oats
1/2 cup pecans, finely chopped (optional)

Combine butter and sugars. Mix well. Add the eggs and vanilla. Again, mix well. In a small bowl, combine flour, salt and baking soda. Add to butter mixture. Then add oats and pecans. Roll into a log and refrigerate 1 hour. Can be frozen in batches. Cut into cookies. Place on greased cookie sheet and bake in 350 oven for 9-10 minutes.

Lorri's Greek Salad

1 pound chicken breast tenders

salt and pepper

1 ripe lemon, zested and juiced

3 tablespoon red wine vinegar

1/2 cup extra-virgin olive oil

2 tablespoons fresh chopped oregano

3 cloves garlic, chopped

2 hearts Romaine lettuce, chopped

1/2 cup pitted Kalamata olives, coarsely chopped

8 ounces feta cheese, crumbled

2 vine ripe tomatoes, seeded and diced

1/3 seedless or English cucumber, diced

1/2 red onion, chopped

1/2 cup flat leaf parsley leaves, a couple of handfuls, chopped

Preheat grill pan over high heat. Place chicken in shallow dish and season with salt and pepper. Combine lemon zest, juice and vinegar in a bowl and whisk in oil. Add oregano, garlic and whisk again to combine into dressing. Pour half the dressing over chicken tenders. Turn tenders in dressing to coat. Combine remaining salad ingredients in a bowl. Pour remaining dressing over salad and toss well. The salad should be very lightly dressed. Season salad with salt and pepper and transfer to a large serving platter. Grill tenders 4 to 5 minutes on each side. Let the tenders rest then cut into strips and add to the salad.

Lorri's Spanikopita

1 1/2 teaspoons extra-virgin olive oil, half a turn of the pan
1 small onion, finely chopped
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
Salt and pepper
1/4 teaspoon nutmeg, ground or freshly grated
4 ounces feta with black pepper or plain feta, crumbled into tiny bits
1 egg, beaten
3 tablespoons sour cream
4 (13 by 17-inch) sheets, defrosted phyllo pastry dough
3 tablespoons melted butter (or I use spray butter sometimes because it is easier)
Place oven rack in center of the oven and preheat to 400 degrees F. Preheat a small pan over medium to medium high heat. Add oil and onion and saute 5 minutes. Place onion in a bowl. Add chopped dry, defrosted spinach and season with salt, pepper and nutmeg. Add feta to the bowl and combine it with spinach. Add beaten egg and sour cream to the bowl and combine with cheese, spinach and onion. On a large work surface, place 1 sheet of phyllo. Paint half of the sheet with a little melted butter, paying extra attention to your perimeter. Fold sheet in half. Pile 1/4 of your spinach mixture into a log shape working 2 inches from bottom and each side. Tuck bottom up and fold both sides in, then roll and wrap upwards until you reach the edge of the dough sheet. Each pastry will resemble an egg roll. Paint the seam and the ends of the roll with butter and set roll seam side down on a cookie sheet. Repeat and make 4 rolls. Bake 15 minutes or until lightly golden all over and serve with Greek Salad. I have made these a lot and they are easy and everyone likes them!

Lorri's Empanadas

These delicious turnovers come from Argentina. It is an authentic recipe so measurements are approximated and you can vary them to your taste. I unauthentically serve them with sour cream or cottage cheese...

1 russet potato, boiled and diced
1/2 cup shortening
2 small yellow onions, diced
half of a small red pepper, diced (I use green b/c they are cheaper)
1 pound ground beef
1 tbsp paprika
1 tbsp red pepper flakes
1 tbsp white pepper
1 tbsp ground cumin
1 hard boiled egg, diced
1 packages empanadas wrappers, defrosted (they sell them at my grocery store b/c I live in a Hispanic area but they are readily available in any Hispanic grocery store. They are called tapas and make sure to buy the ones for baking (para el horno) They are usually sold in packs of 10 in the freezer section)

Heat shortening and add onions, peppers and all seasonings. Cook until the onion is soft. Add ground beef and cook until just done. For best results refrigerate for at least an hour to let the seasonings mature. Add boiled potato and egg. Fill a tapa with mixture and fold the edges together as you would a turnover. Secure the edges with water and a fork. Brush with butter or egg whites for a golden finish. Bake at 375 for 15-20 minutes.

Christina's Cranberry White Chocolate Chunk Cookies

2/3 cup unsalted butter, melted and cooled until warm
1 large egg
2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 1/2 cups light brown sugar
2 Tbs honey
1 tsp vanilla
1/2 cup old-fashioned oats
1 cup sweetened dried cranberries
1/2 cup toasted chopped hazelnuts or pecans
3/4 cups white chocolate chunks or chips

Preheat oven to 350 degrees. By hand or mixer, blend together butter, brown sugar and honey. Add egg and vanilla; mix well. In a large bowl, stir together flour, oats, baking soda, salt and cinnamon. Add to butter mixture and mix until combined well. Stir in remaining ingredients. Form into balls and bake on ungreased baking sheet in center of oven until edges are lightly browned and centers are still soft, about 12-15 minutes. Makes 2 1/2 dozen 2-inch cookies.

Christina's Creamy Blue Macaroni and Cheese

Ingredients
4 strips bacon
1 large sweet onion, thinly sliced
6 oz. dry elbow macaroni
8 oz. mozzarella cheese, shredded (2 cups)
2 to 4 oz. blue cheese, crumbled
1 cup half-and-half or light cream
1/8 tsp. pepper

Directions
1. Preheat oven to 350 degrees F. In a large skillet cook bacon over medium heat until crisp, turning once. Drain bacon on paper towels; crumble. Reserve bacon drippings in skillet.
2. Cook onion in reserved bacon drippings for 5 to 8 minutes or until onion is tender and golden brown. Set aside.
3. Cook elbow macaroni according to package directions. Drain and place in a 1 1/2-quart casserole. Add the crumbled bacon, onions, 11/2 cups of the mozzarella cheese, the blue cheese, half-and half, and pepper. Toss gently to combine.
4. Bake, uncovered, for 20 minutes. Stir gently. Top with the remaining mozzarella cheese. Bake for 10 minutes more or until top of casserole is brown and bubbly. Let stand 10 minutes.

Christina's Blue Cheese Potato Salad

from Ann Poulson

1 1/2 pound small or medium waxy potatoes, left whole
5 Tb olive oil
1 bunch green onions, trimmed
2 Tb vinegar (preferably apple cider vinegar)
salt and freshly ground pepper
2 celery ribs, chopped (about one cup)
4-6 oz blue cheese

Cook potatoes in boiling water until tender when pierced with a paring knife (about 30 minutes)Drain, set aside to cool,
Meanwhile, heat oil in a large skillet. Mince green onions, add to skillet. Cook briefly over medium heat, just to soften the onions, about 3 minutes. Remove from heat.
When potatoes are cool enough to handle, cut them into bite-sized pieces. Toss them in a medium-sized bowl with the vinegar.
Season generously with salt and pepper and toss again.Drizzle with onion-oil mixture and toss to coat, then add celery and blue cheese and toss gently.
Serve hot, warm, or at room temperature.

Christina's Black-Bottom Cupcakes

For the filling:
8 ounces cream cheese, regular or reduced fat, at room temperature
1/3 cup granulated sugar
1 large egg, at room temperature
2 ounces bittersweet or semisweet chocolate, coarsely chopped

For the cupcakes:
1 1/2 cups all-purpose flour
1 cup firmly packed light brown sugar
5 tablespoons natural unsweetened cocoa powder (not Dutch-process)
1 teaspoon baking soda
1/4 teaspoon salt
1 cup water
1/3 cup unflavored vegetable oil
1 tablespoon white or cider vinegar
1 teaspoon vanilla extract

Make the filling: Beat together the cream cheese, granulated sugar, and egg until smooth. Stir in the chopped chocolate pieces. Set aside.

Make the cupcakes:
1. Adjust the rack to the center of the oven and preheat to 350°F (175°C). Butter a 12-cup muffin tin, or line the tin with paper muffin cups.
2. In a medium bowl sift together the flour, brown sugar, cocoa powder, baking soda, and salt. In a separate bowl, mix together the water, oil, vinegar, and vanilla.
3. Make a well in the center of the dry ingredients and stir in the wet ingredients, stirring until just smooth. Stir any longer and you will over mix the batter and end up with less-than-tender cupcakes.
4. Divide the batter among the muffin cups. Spoon a few tablespoons of the filling into the center of each cupcake, dividing the filling evenly. This will fill the cups almost completely, which is fine.
5. Bake for 25 minutes, or until the tops are slightly golden brown and the cupcakes feel springy when gently pressed. These moist treats will keep well unrefrigerated for 2 to 3 days if stored in an airtight container.

Christina's Creamy Chicken Tortilla Soup

3 cloves minced garlic
1 onion, chopped
3 T. butter
2 T. flour
5 cups chicken broth
4 c. half-and-half or heavy cream
1 (10.75 oz.) can Cream of Chicken soup
1 c. chunky salsa
1 (15 oz.) can creamed corn
4 boneless chicken breasts
2 t. ground cumin
1 (1.1 oz.) pack fajita seasoning
3 T. chopped fresh cilantro
Tortilla chips
Monterey Jack cheese

Directions:Saute garlic, onion and butter for 15 minutes. Then add flour and cook 1 minute. Add broth and half-and-half, bring to a boil, and reduce heat to low. (Don't overcook or it will separate.) Add soup, salsa, corn, cooked diced chicken, cumin, fajita seasoning and 2 T. cilantro. Serves eight. Garnish with remaining cilantro and cheese.

Christina's Lemon Risotto

This is hands down my favorite way to make rice!
from Smitten Kitchen

6 cups canned low-salt chicken broth
3 1/2 tablespoons butter
1 1/2 tablespoons olive oil
2 large shallots, chopped
2 cups arborio rice or medium-grain white rice
1/4 cup dry white wine
1 cup freshly grated Parmesan cheese (about 3 ounces)
2 tablespoons chopped fresh parsley
2 tablespoons fresh lemon juice
4 teaspoons grated lemon peel

Bring broth to simmer in large saucepan over medium heat. Reduce heat to low; cover to keep warm. Melt 1 1/2 tablespoons butter with oil in heavy large saucepan over medium heat. Add shallots and sauté until tender, about 6 minutes. Add rice; stir 1 minute. Add wine and stir until evaporated, about 30 seconds. Add 1 1/2 cups hot broth; simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is creamy and tender, about 35 minutes. Stir in cheese and remaining 2 tablespoons butter. Stir in parsley, lemon juice, and lemon peel. Season risotto with salt and pepper. Transfer to bowl and serve.

Christina's Fingerling Potatoes

Ingredients
3 lb. fingerling potatoes or small red potatoes
3 TBSP olive oil
1 tsp. sea salt or salt
1/2 tsp. freshly ground black pepper
Aioli Sauce

Directions
1. Scrub the potatoes. Cut any large potatoes in half or thirds lengthwise. In a very large bowl combine the potatoes, olive oil, salt, and black pepper. Toss to thoroughly coat the potatoes.
2. Preheat oven to 350 degrees F. Place potatoes in 15x10x1-inch baking pan. Roast 60 – 75 minutes or until tender and browned.
3. Make-ahead Tip: Aioli Sauce may be prepared up to 3 days ahead. Cover and chill in refrigerator until serving time.

Christina's Tangy Broiled Halibut

from my Grandma San

4 6-ounce fresh or frozen halibut steaks, cut 1 inch thick
olive oil
2 TBSPS Dijon-style mustard
1/4 tsp fresh ground pepper
2 TBSP dill, parsely or green onion
lime or lemon wedges

Thaw fish, if frozen. Preheat broiler.

Place filets on greased baking sheet. Brush lightly with olive oil and then mustard. Sprinkle with pepper.

Broil 3-4 inches from heat 4-5 minutes or until golden brown and fish flakes easily. Sprinkle with seasonings and serve with wedges.

To bake in oven: preheat to 350 and bake approximately 15 minutes or until done.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place fish on the greased grill rack over drip pan. Cover and grill for 8 to 12 minutes or just until fish begins to flake easily when tested with a fork, turning once and brushing occasionally with mustard mixture.

Christina's Shrimply Divine Pasta

Ingredients
16 ounce mafalda noodles (or other pasta)
12 ounce fresh or frozen and thawed medium shrimp, peeled and deveined
1-1/2 teaspoon bottled minced garlic
1 tablespoon olive oil
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon dried basil, crushed
4 cups prewashed (packaged) baby spinach or torn spinach
Finely shredded Parmesan cheese
Crushed red pepper

Directions
1. Cook pasta according to the package directions. Drain well; keep pasta warm.
2. Meanwhile, rinse shrimp; pat dry. For sauce, in a large skillet cook garlic in hot oil over medium-high heat for 15 seconds. Add shrimp. Cook and stir for 2 to 3 minutes or until shrimp are opaque. Remove shrimp. Combine chicken broth, cornstarch, and basil. Add to skillet. Cook and stir until thickened and bubbly. Add the spinach. Cook 1 to 2 minutes more, or until wilted. Return the shrimp to skillet; stir to combine.
3. Toss shrimp mixture and pasta together. Pass parmesan cheese and pepper. Makes 4 main-dish servings.

Christina's Baked Zucchini, Tomatoes and Onions

4 zucchini, sliced into 1/4" rounds
1 onion, quarted and cut into 1/4 slices
4 ripe roma tomatoes, cut into thin slices
olive oil
salt and pepper
freshly grated Parmesan cheese

Preheat oven to 400 degrees F. Coat the bottom or a tart pan or 8-9" round baking dish with olive oil. Arrange the slices of zucchini, tomato, and onion in concentric circles, cutting slices in half if needed in order to fit all the veggies in the pan.
Drizzle with olive oil and season with salt and pepper. Sprinkle with Parmesan cheese.
Bake at 400 for about 20 minutes. Let cool slightly before serving.