Mel's Quinoa, Black Bean and Corn Salad

Quinoa, cooked, 1 can of black beans rinsed, 1 can of corn drained. 1tbl cumin (Or less depending on taste, i LOVE cumin) a handful of chopped cilantro, dash of salt and a squeeze of lime. I mix it up and serve it cold.

Abi's Honey Mustard Chicken as shared by Katie

2 chicken breasts- cooked & cut up
1 can cream of chicken soup
1/2 cup mayo
4 tbsp honey
3 tbsp spicy brown mustard

Rice or noodles

Mix everything together and cook. I usually toss this in the crockpot sometime around lunch or a little after and its hot by dinner. Cook some rice or noodles and ladle the sauce on top. I tend to mix it all together in the crock pot a little before dinner time to make for easy serving. I'm lazy like that I think Abi usually sauteed some onions in this as well but we don't do those devil fruits in this house, hahahaha.

Shannon's Fish Tacos (From Food Network)

I've made these fish tacos many times and they are AWESOME! I made half breaded and half pan-seared or grilled.
From Food network:

Ingredients
2 pounds mahi mahi (skinned, boned and cleaned) cut into 1-ounce strips
2 cups all-purpose flour
3 eggs, lightly beaten
4 tablespoons water
2 cups panko bread crumbs
Kosher salt and freshly ground black pepper
Vegetable oil, for frying
1/2 head savoy cabbage, finely shredded
1 bunch cilantro, leaves picked
1 bunch chives, chopped
3 limes, cut into wedges for garnish
Pink Chile Mayonnaise:
1 cup sour cream
1 cup mayonnaise
3 chipotles in adobo, plus 2 tablespoons of adobo sauce
1/2 lemon, juiced
Kosher salt and freshly ground black pepper
Mango-Radish Salsa:
2 limes
2 mangoes, diced
4 to 5 red radishes, diced
1 red onion, diced
1 tablespoon chili powder
1/2 bunch fresh cilantro, leaves chopped
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
Directions
Prepare the fish. Cut the pieces of fish into 1-ounce strips. Set up a breading station of flour, lightly beaten eggs with water, and seasoned panko bread crumbs. Season all with salt and pepper. Dredge the pieces of fish in flour, egg then bread crumbs. Once all the fish is breaded deep-fry in small batches in (375 degrees F) oil. Drain on paper towels and season with salt. Keep warm until ready to serve.

Prepare the pink chile mayonnaise. Put the chipotles in a blender and puree until smooth. Add the sour cream, mayonnaise, adobo sauce and lemon juice and continue to process until the mixture is consistent and creamy. Season with salt and pepper and refrigerate until ready to use.

Prepare the mango-radish salsa. Remove the peel and pith from the limes and cut between the membranes to remove the segments. Put these "supremes" into a bowl and squeeze over the juice from the membranes. Add the remaining ingredients and mix. Season and refrigerate until ready to use. You can also place all of the ingredients into a food processor and puree for a smoother salsa.

To serve, set up the tacos "family-style". Assemble the fish in a pile on a plate; the pink chile mayonnaise in a bowl; and mango-radish salsa in another. Set a pile of shredded savoy cabbage, cilantro leaves, chopped chives and lime wedges next to the fish. Toast the corn tortillas lightly over an open flame (on your stove top) and serve.

Edited to say: To save time I buy the mango salsa I have never prepared it. Also, cut the pink chili mayo recipe in half because it makes a ton!

Joanie's Crock Pot Chicken Pie

2 pounds boneless skinless chicken breast
1/2 small onion (apx. 1/3 c) cut into cubes
1 c. water
1 c. cooked rice
1/2 c. milk
1 bag Steamfresh frozen mixed veggies (carrots, greenbeans, corn)
Bisquick mixed to the biscuit recipe on the side of the box

Throw the first three ingredients in the pot on high for about 3 or 4 hours, until the chicken starts to pull apart and is cooked thru. Add 1/2 c milk, 2 tbsp flour and 1 c cooked rice. Stir and cover whilst you mix some Bisquick. I follow the recipe on the side of the Bisquick box for "bisquits." Add 1 bag steamfresh frozen mix veggies (I like the steamfresh best because they don't fall all apart while you wait on the rest to cook) to the pot and mix that well. Drop the Bisquick mix onto the top of the chicken mixture and cook until it's done. If you're tight on time, you can take the lid off the pot, and bake the biscuit top in the oven on 350 for 15 minutes. Put the pot on a cookie sheet so if it runs over, or breaks or something you don't get a mess in the oven.

If you want to salt and pepper, do it before you add the biscuit to the top. I like mine salty, but Batman doesn't, so I just put it on after it's cooked, which is also an option. I just think it's really plain without salt and pepper. I also like the chicken to be pulled apart, so I do that with a fork before I add the veggies.

Elisha's Stuffed Chicken

4 boneless chicken breasts, pounded flat
Fresh spinach, washed and sauteed in butter (with a little nutmeg sprinkled in at the end) until wilted (probably about a lb or so, not sure how much I had)
Cheese (I used a couple TB of shredded mozzarella in each one but I've also made something similar with slices of gouda and it's really good)

Place 1/4 of spinach on each chicken breast top with cheese. Roll up and tie with kitchen twine (toothpicks never work for me) Melt about TB more butter in skillet brown chicken on all sides, Place in greased 8X8 pan season with salt & pepper and bake at 375 for 1/2 hour.

I was going to dredge these in seasoned flour before browning (to help keep them moist) but I forgot to do that and they were still moist enough.

I just cooked up some packaged wild rice to go along with them.

Bri's Beef Roast in an Oven Bag

I cook it in an oven bag - and it stays moist that way. I cook it until it's still a little pink and then let it rest for 20 or so minutes and it ends up cooked through without drying out. In the bag, untouched. I don't always toss the veggies in, but usually I do. I put a tablespoon of flour in the bag, toss in the veg, salt and pepper the roast, put like half a cup of water over the veg, put the roast on the veggies .. tie up the bag, cut a couple of slits in the top and cook it at 325.

Stacy's Cajun Potato Soup (Allrecipes.com)

http://allrecipes.com//Recipe/cajun-pot ... etail.aspx

Ingredients
* 2 tablespoons butter
* 2 tablespoons olive oil
* 1/2 onion, diced
* 5 cloves garlic, minced
* 2 pounds andouille sausage, sliced into rounds
* 6 russet potatoes, peeled and cut into bite-sized pieces
* 3 cups chicken broth
* 2 cups milk
* 1 3/4 cups heavy cream
* 2 teaspoons Italian seasoning
* 1 bunch fresh spinach, chopped
* 1/4 cup grated Parmesan cheese

Directions
1. Heat the butter and oil together in a large stock pot over medium heat. Cook the onion and garlic in the butter and oil until the onions are translucent, about 5 minutes. Add the sausage slices; cook and stir another 5 minutes. Stir in the potatoes; cook and stir 15 minutes. Pour in the chicken broth, milk, heavy cream, and Italian seasoning. Bring to a simmer and cook 10 to 12 minutes until the potatoes are tender. Mix in the spinach. Remove from heat. Top with Parmesan cheese.

Nicole's Salmon Patties

salmon patties

can of bumble bee pink salmon (boneless)
half a sleeve of ritz crackers crumbled
1 egg
mix with s/p for taste

form patties and put in a skillet with EVOO. Easy and YUM!

Jenn's Crock Pot Fajitas

the crock pot fajita recipe I used:

Chicken breasts cut into strips
One packet of Taco seasoning
Sauteed peppers and onions (I sauteed them and added to the crock pot...next time I'll probably sautee at the end so they are crisp)
One jar of salsa
One cup of water (I might only use half cup next time)

Cook on low...I did seven hours, and that may have been a little too long. My crock pot heats things really quickly, though.

Alissa's Asian Wraps

I make asian wraps alot!!

I will use about a lb of ground turkey

I chop carrots, red and green pepper, onions and whatever else (celery, scallions, water chestnuts)

I usually will use the Soy Vay very teriyaki marinade, either ( hoisen garlic, reg teriyaki, or Island teriyaki)

I use my wok and brown the turkey and then throw in all the veggies with the sauce and then throw them in lettuce...Very easy!

I do the same thing with beef or chicken and then throw over noodles!! Mike Loves it! I just mix up the sauces I use. I posted a recipe I used for pepper steak on the 30min and under thread, DH said it was his fav! We love asian in this house!

Katie's Crock Pot Chili

2lbs hamburger, browned and drained
60-70oz tomatoes (crushed, diced, whatever)
45ish oz tomato sauce
4-6 cans chili beans
chili powder and cayenne pepper to taste

We puree the tomatoes before adding everything else because Micah doesnt like chunks of tomatoes, but that's totally a personal preference. Add everything but the beans into the crock pot and cook. A few hours (2ish?) before serving add the beans and any additional seasoning (we go light in the beginning and add more since the beans have the chili sauce). Serve with cheese, sour cream, and tortillas or crackers.

Its so freaking easy. Open cans, dump them in, stir a few times, and eat!

Stacy's Tater Tot Caserole

Cook ground beef in skillet and drain grease. In glass baking dish, layer cooked hamburger, 1 can cream of chicken soup, shredded cheddar cheese, salt, pepper and tater tots and bake in the oven at 350 for 20 minutes or until tater tots are done. My family puts ketchup on top.

Heidi's Pulled Pork

Pulled Pork

pork roast
can of coke or pepsi
french onion soup mix
salt and pepper
Cook on high for 6 hours
Then I take the roast out, empty the crockpot, shred the pork and throw it back into the crock pot. I add brown sugar and a bottle of Sweet Baby Ray's BBQ sauce. Cook it for another hour or so, serve on toasted buns with whatever sides you like.

Laura J's Crock Pot Butternut Squash Risotto

1. Peel the butternut squash, cut in 1/2 and scoop out seeds. Put in crock pot on low for 2 hours with a small amount of chicken broth (maybe 1/2 a cup? Just enough to coat the bottom)

2. Remove the butternut squash and cut into bite sized pieces (this part was a pain but way easier than cutting a raw squash). Chop onion (about 1/2 cup - 3/4 cup) and cook onion/squash with a splash of olive oil, salt and pepper on low for 2 hours.

3. Measure 3 cups of the squash/onion mixture - remove the rest and store to use as a side dish later this week. To the 3 cups of squash add 1.5 cups arborio rice, 3 3/4 cups chicken broth, 1/4 cup olive oil, 3 -4 minced garlic cloves and 1/2 cup white wine (I didn't have white so I used a bit less of red). Cook this on high for 2 - 3 hours - it took mine about 2.75 hours. When the rice is softened, stir in 1/2 cup grated parmesan cheese.

OMG - it had a lot of steps but seriously - YUM.

Someone's Taco/Nacho Caserole as posted by Laura F

Nicole ~ I thought it was your recipe! It's with chips, taco meat, corn, salsa and cheese. Layered and baked in the oven. We just call it nacho casserole. This is how I make it:

I split the recipe in half and use a smaller casserole dish...

.5lb of ground turkey (browned & cooked with taco seasoning)
half bag of tortilla chips
1 cup salsa
1 cup corn

Put a layer of chips on the bottom of the casserole dish
Mix the taco meat, salsa and corn together
Pour meat filling on top of chips
Cover with cheese (I use a shredded mix)
Put another layer of chips
Bake @ 375 for 30 mins.

Heidi's Potato Soup

The recipe is not exact so adjust as you need. I took a recipe and then made it my own, by a lot. It was a hit.

2-26 oz. shredded frozen hashbrowns
2-cans of cream of chicken soup
5 cups of chicken broth(we made it from boullion) or about 2.5 cans of broth
salt and pepper
onion powder(guestimate) or a whole onion chopped
garlic powder(guestimate)
block of cream cheese'
velveeta cheese

Garnish with:
chives
bacon or bacon bits
cheddar cheese


I mixed the soup, and broth together well and poured over the hashbrowns in crock pot.
Add seasonings and still well.
I cooked on high for 5 hours. About 30 mins before serving you add the cream cheese. I took a block of cream cheese and some velveeta about 3 inches thick and melted them together with some milk. I chopped bacon and cooked it and mixed it in with the cheese and then blended into the soup in the crock pot. We had cheddar cheese and chives on the table for garnish and it turned out really good.

LAura F's Baked Chicken Mostacholi

You use mostacholi pasta noodles, spaghetti sauce, alfrado sauce, chicken and mozzarella cheese. It's a baked pasta dish. Super simple and easy.

Cook a chicken breast, cut into small strips or chunks, whichever you prefer.
Boil pasta, drain and rinse pasta.
Mix chicken and pasta in large casserole dish.
Pour one jar spaghetti 3 cheese sauce
Pour one jar alfrado sauce
Mix together, so sauces, pasta, chicken is mixed well
cover with mozzarella cheese
bake at 350 for 45 mins

Mel's Beef Dip Sandwiches

I just buy a cheap roast, I throw it in the crock pot with a can of any beer I have on hand, a beef boulion cube, one sliced onion, 1 packet of mccormicks montreal steak seasonings and a few dashes of worsteshier sauce. I cook it all day, shred it and put it on toasted hoagies. I use the extra juice for our au jus.

Alicia's Sesame Noodle Salad

Sesame Noodle Salad

1/4 c fresh lime juice
3 T canola oil
3 T soy sauce
1 T dark brown sugar
1 T sesame oil or toasted sesame oil
1 T minced garlic
1 T grated orange peel
2 small chiles (serrano) thinly sliced in rounds or 1 large jalapeno
9 oz Fresh green beans cut diagonally into 1/2” pieces
2 c shredded organic carrots (they taste better)
1 c thinly sliced green onions
9oz noodles (linguine, angel hair, rice noodles, Whatever you like)

Mix lime juice with chiles, let stand 30 minutes. Cook beans until tender (about 2 minutes, blanched) but still crispy. Cook pasta al dente, run under cold water, toss all ingredients and chill. Chilis can be omitted if you don't like spice. I just use a little less because the kids don't like it too spicy.

Laurin's Chicken Lickin' Pork Chops

It's called chicken lickin' pork chops. Basically you dredge the pork chops in flour/seasoning mixture and brown them in a little oil, then put them in the crock pot with 1 can of chicken and rice soup on the bottom and one on top. I haven't made it before but it smells great so far.

Laura F's Gaucamole

1 avacado
1/2 red onion
1/2 bunch green onion
1/4-1/2 bunch cilantro de-stemmed and finely chopped
Juice of 1 lime
Salt and pepper to taste

Directions:
Chop/dice red onion to desired size
Chop green onion
Finely chop cilantro
Juice 1 lime
Salt and pepper to taste

Mix all together and you have guac!

Laura J's Roasted Beets

It's really easy - I break the greens off of them, just leaving about an inch of the stems on the top, wash them and wrap each individually with foil. I place them in a baking pan and cook at 450 for about 45 minutes and then check them - if they can be pierced easily with a fork they are done, if not, I'll give them 15 more minutes. Then I let them cool a bit, unwrap them and use a piece of paper towel - rub that over the skin/stems and it comes right off, really easily. I usually need to use one paper towel per beet.

I learned how to do this with my first CSA share a few years ago and made the best salad with them. I roasted and then chopped the beets and then just added one part of red wine vinegar, one part balsamic vinegar and one part olive oil. Mixed that and tossed it with the beets along with some diced onion and goat cheese and then served that over arugula with the beets still warm. SO GOOD.

Amanda K's Vietnamese food

Sweet and spicy chili and Fish sauce
ubiquitous to Vietnamese cuisine as salt is to western cuisine and soy sauce is to Chinese cooking. Here it is seasoned with other ingredients to give a sweet and sour flavor.
Prep Time: 5 minutes
Total Time: 5 minutes
Ingredients:
• 1 garlic cloves
• 1 cup water
• 4 tablespoons lime juice
• 2 tablespoons granulated sugar
• ¼ cup of fish sauce
• 1/2 - 1 cup Mae Poy red chili sauce
• Thinly sliced green onion (shallots), optional
• Dash of Rice vinegar
Preparation:
Finely mince the garlic. In a small bowl, combine all the ingredients until the sugar dissolves. I usually taste the sauce and add more chili sauce, lime juice, or fish sauce as needed

Pickled veggies
2 tablespoons Sugar
1 tablespoon Rice vinegar
1 liter Water
50 g Radishes, julienned
50 g Cucumber, julienned
50g Carrots julienned (optional)
Dried rice vermicelli prepare as directed on package
Peanuts or almonds (groundnuts), roasted and crushed

½ lb Chicken tenders

Marinade for Chicken
2 stalks Lemon grass, bulbous portions only, finely chopped (optional, I don’t like it so I don’t use it)
2 cloves Garlic, finely chopped
Lime juice
Diced onion
Chicken seasoning powder I prefer Mcormick Montreal seasoning
Put chicken in a bowl cover with each ingredient, cover, and Marinate for at least 2 hrs.
Beef
Skirt steak
All the same ingredients except the montreal seasoning substitute with Ground mélange pepper or other type of peppery beef seasoning.
Garnishing (as much or as little as you like This is per person)
2tblsp each Shredded carrot, Pickled cucumbers and radish
2-3 sprigs basil leaves and fresh mint, 5 sprigs minced cilantro
10 Bean sprouts
Handful of green leaf Lettuce, julienned
1 fresh Cucumber, julienned
I grilled the meat on my stove top grill but you can cook them in a non stick pan until done. Cook noodles according to the package drain, divide into serving bowls. Top with meats, garnishes, and
Sweet and spicy chili and Fish sauce

This is a gluten free recipe.

Stacy's Salmon

My salmon recipe calls for maple syrup and soy sauce but we were out of soy sauce so I skipped it. Still yummy! I also baked it at 375 for 12 minutes instead of grilling.
--Cut salmon filets into large pieces. In cup, measure 1/3 cup maple syrup, 1/3 cup soy sauce. Pour into pan and place salmon filets fleshside down.
--Pour mixture of 2 tablespoons and 1/4 cup maple syrup in saucepan. Bring to simmer until it thickens to a glaze.
--grill salmon for 3 minutes on each side, glazing with mixture. When done, brush with first glaze mixture.

Lee's Green Beans

re: green beans- blanch them in boiling water for a few minutes then saute them in olive oil, garlic, salt & pepper. when done, top with crushed macadamia nuts. YUMMMMMMMM. you can also add lemon zest if you have any.

Laurin's Favorite Chicken Scarpariello over Risotto by Rachel Ray

We had Chicken Scarpariello over Risotto. I got the recipe from Rachael Ray a long time ago, but it's one of our all time favorites and we love cooking with wine.

1 1/2 pounds boneless, skinless chicken breast ( I fillet them and cut them in big chunks)
Salt and pepper
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil, 2 turns of the pan
2 red bell peppers, seeded and cut into 1-inch pieces
3 hot or mild cherry peppers, drained and chopped
4 cloves garlic, chopped or thinly sliced
1/2 cup dry white wine
1/2 cup chicken stock or broth
2 tablespoons juice from pepper jar

Heat a large, heavy skillet over medium high heat. Cut chicken into large chunks and season with salt and pepper and poultry seasoning. Add 1 tablespoon extra-virgin oil to the hot pan, 1 turn in a slow stream. Set chicken into pan and do not turn for 2 or 3 minutes or you will tear the meat. Brown chicken 3 minutes on each side and then remove all of the chicken to a warm plate. Add bell peppers, hot peppers and garlic to the pan. Saute the peppers and garlic for 5 minutes, tossing and turning them frequently. Add wine to the pan and reduce 1 minute. Scrape up the pan drippings. Add the chicken stock and bring it up to a bubble. Set the chicken back into the pan. Toss the parsley with the chicken and peppers and cook the chicken through, 2 or 3 minutes. Scatter a little hot pepper juice over the pan and serve the Scarpariello over a bed of lemon orzo.

So delish! She also recommends putting this over Orzo with lemon zest and olive oil if you prefer

Chelsea's Green Curry

Green Curry:

-Half onion sliced
-1 TBSP Oil
-2 tsp green curry paste (more if you like it spicy)
-2 TBSP honey
-2 TBSP fish sauce (I use Braggs Amino though because it's hard to find wheat free fish sauce)
-1 can coconut milk
-1 pound chicken or beef or tofu cut in bit size pieces.
-Green pepper, sliced
-Whatever other veggies you want, sliced. I used green beans and mushrooms the other night.
-a cup of basil leaves
-Salt to taste.

Directions:

-Over medium-high heat, add onions to oil in pan. When the onions start to sweat, add the curry paste, fish sauce, honey and coconut milk and whisk together to incorporate.

-Add protein and cook for about 5 minutes, covered.

-Add veggies and cook until done.

-At the very end add the basil leaves and salt if needed.

-Serve over rice.

-YOM.

Chelsea's Risotto

Risotto:

-1 TBSP Olive Oil
-1/4 onion, chopped
-4 cloves garlic, chopped
-1 pound meat-last night I used chicken breasts in bite size pieces, I've used chicken sausage, you could use ham, bacon, anything really
-~15 mushrooms, chopped
-Some sort of green veggie-last night I use broccoli (chopped small) but I've used spinach before
-Some marinated artichoke hearts, chopped (this is optional, but oh so good)
-Roasted bell peppers, chopped (optional)
-1 cup Arborio rice (or some other short grained rice)
-4 cups chicken broth
-3 TBSP Butter
-1 TBSP paprika
-S+P to taste

Directions:

-In a big skillet, brown the onions and garlic and meat in olive oil over medium high heat.
-Add mushrooms, artichokes, and peppers and cook until mushrooms soften.
-Add rice and broth and seasoning.
-Let it simmer away (with lid off) and stir, stir, stir. Stir a lot.
-About 10 minutes after you add the rice, add your green veggies and butter.
-Stir.
-When it's creamy and no longer soup like, it's done.
-YOM.

Elisha's Roasted Veggie Sandwiches with Aioli Sauce

We're having roasted vegetable (asparagus, zucchini, onions and peppers) sandwiches with homemade Aioli sauce

I just slice the vegetables (leave the asparagus whole, just trim that) toss with Olive oil, salt and pepper and then roast at 450 until tender (you could grill the vegetables instead) let cool a bit. I don't remember where I got the sauce recipe but here it is.

Aioli Sauce:
3 TB mayo
1 TB dijon mustard
1 clove garlic, minced
1 TB basil
1 tsp lemon juice
Pepper
Pinch of Cayenne

Mix together, cover and chill to let the flavors mix. Spread on hearty bread top with vegetables and cheese (if desired)

Mo's Tofu NOT Pork Chop Suey

an online recipe adapted by Mo using tofu instead of pork

I use veggie broth not chicken, bragg's for the soy sauce and evoo for the canola

http://www.eatingwell.com/recipes/pork_chop_suey.html

Ingredients
1 cup reduced-sodium chicken broth
3 tablespoons reduced-sodium soy sauce
2 tablespoons molasses, preferably blackstrap
1/4 teaspoon freshly ground pepper
5 teaspoons cornstarch
2 tablespoons canola oil, divided
1 pound pork tenderloin, trimmed, halved lengthwise and cut into 1/4-inch-thick pieces
1 medium onion, slivered
1 medium red bell pepper, thinly sliced
3 cups mung bean sprouts (see Note)
1 tablespoon minced fresh ginger

Preparation
Combine broth, soy sauce, molasses and pepper in a medium bowl. Transfer 2 tablespoons of the mixture to a small bowl; stir in cornstarch until combined. Set aside.
Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add pork and cook, stirring frequently, until most of the pink is gone, 2 to 3 minutes. Transfer to a plate.
Increase heat to medium-high. Add the remaining 1 tablespoon oil, onion, bell pepper, sprouts and ginger and cook for 3 minutes. Pour in the broth mixture and bring to a boil. Cook, stirring, for 3 minutes. Reduce heat to medium; add the reserved cornstarch mixture and pork (and any accumulated juice) and cook, stirring, until slightly thickened, about 1 minute.

Joanie's Chicken Lettuce Wraps

I probably do it wrong, but I cut the chicken into strips, cook it in some sesame marinade, then chop it in the blender to grind it down a little more. I think it wraps easier that way. I use that lettuce that grows out of the center and looks "leafy" instead of "head" lettuce, like iceberg. I cut the hard bottom stalk part off, wash it, etc. Then, put a little bit of chicken (a couple tablespoons) in the center, add whatever else I want to put in (tonight, it's going to be fried noodles and rice), some extra sauce and wrap it all up tight. I have a really good recipe for this honey/soy/peanut sauce that we do the dipping in. They are delish.

Elisha's Honey Ginger Chicken

Chinese Honey Ginger Chicken Freezer Cooking Recipe

6 chicken breasts
4 tsp chopped yellow onion
2 tbsp honey
1 tbsp soy sauce
1 tbsp fresh minced ginger
2 tbsp sherry (alcoholic or cooking)
1/4 c chives

Combine all ingredients in a freezer container or Ziploc bag. Freeze.

Instructions from Freezer:
Allow to thaw. Pour Chinese style honey ginger chicken into a casserole dish. Preheat oven to 350 degrees, and bake for 20-30 minutes. Serve. Great with rice!

It was a new recipe and was "okay" not as flavorful as I was hoping but the kids loved it. Keira even asked for a second serving of the chicken. Here's the recipe. If you don't want to freeze it ahead of time you can just let it marinate for several hours.

Stacy's Cashew Chicken

Homemade cashew chicken

Cut up boneless skinless chicken breasts. Dip in egg, then dip in flour/seasoning salt/salt/pepper mixture.

Fry in oil until golden brown and yummy.

Use white minute rice; cook like usual.

For sauce, use chicken broth and soy sauce to taste. Heat to boiling and add corn starch mixed with water to thicken.

Add cashews to top once you've put rice, chicken and sauce in bowl. You can add green onions too.

Liz's Balsamic Candied Pecans

 Balsamic Candied Pecans

1 cup pecan halves (or other nuts)
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1/4 cup brown sugar

1. Spray a sheet of aluminum foil with cooking spray
2. Over medium heat mix balsamic vinegar, olive oil, and sugar until sugar melts and syrup bubbles (about 3 minutes)
3. Add nuts to syrup. Stir until nuts are coated and toasted (about 5-7 minutes - be careful not to burn).
4. Pour mixture onto aluminum foil and separate nuts with a fork. Let cool.