1/4 cup canola oil
1 tablespoon honey
1 tablespoon lime juice
1/4 teaspoon paprika
4 chicken breast halves (on the bone)
washed & patted dry

1. Preheat oven to 400 degrees F. In a small bowl, combine canola oil, honey, lime juice, and paprika.

2. Place chicken, skin side up, in a 7X11-inch baking dish. Apply mixture to chicken pieces in a single layer and sprinkle with salt and pepper to taste. Bake in oven for 35-40 minutes, basting every 8-10 minutes, until well browned and juices run clear when you cut into the thickest part of the chicken.

3. Remove from the oven and cover with foil 10 minutes. This softens the chicken and keeps it hot until served.

ENJOY!!!!

1 tsp olive oil
1 small onion chopped
1 clove garlic
1 lb lean ground turkey
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 28oz can of tomato puree
1 tsp sea salt
8 sheets of whole wheat lasagna noodles (dreamfields)
fresh spinach minced about 2 cups
1 15oz ricotta cheese
1 egg
Shredded Mozzarella

If you like something more spicy Kick this up a notch and forgo the nutmeg and cinnamon and change it to red pepper flakes, fresh pepper, garlic (lots!), and mrs. dash’s tomato basil garlic seasoning.

In a large skillet,heat olive oil over med heat.

Add onion and cook until softened, about 5 min.

Add garlic and cook another min.

Turn heat to med-high and add ground turkey breaking it up with a spatula.

Cook until meat shows no sign of pink.

Stir in cinnamon and nutmeg, then add tomato puree and salt.

Reduce heat to med-low, stir, cover and let simmer for 20 min, occasionally stirring.

Meanwhile bring large pot of water to a boil.

Cook pasta, drain and allow to cool in a colander.

Preheat oven to 400 F .

In large bowl place ricotta,1/2 mozzarella, eggs, (garlic) and stir set aside. Place a light layer of meat sauce on bottom of baking dish 9×10.

Lay noodles on a paper towels and spread cheese mixture and roll up, place in dish until filled with at least 8-10 rolled noodles.

Place the remaining meat sauce along the top and remaining cheese…bake for 25 min. So Yummy!

Roasted Rosemary-Onion Potatoes

1 1/3 pounds of potatoes (4 medium potatoes)

1 small onion, finely chopped

2 tablespoons of dried rosemary leaves*

1/4 tablespoon of dill weed*

1/4 teaspoon salt

1/8 teaspoon pepper

Heat oven to 450 degrees. Grease a jelly roll pan 15 1/2 X 10 1/2 X 1 inch.

Cut potatoes into 1-inch chunks.

Mix all ingerdients expect potatoes in a large bowl. Add potatoes and toss to coat. Spread potatoes in a single layer in the pan.

Bake uncovered 20-25 minutes, turning occasionally, until potatoes are light brown and tender when pierced with a fork.

*can be substituted for fresh dill & rosemary

ENJOY!!

Roquefort Pear Salad

2 tablespoons of pecans, chopped

2 tablespoons of sugar

3 cups of green leaf lettuce

3 Barlett Pears, cored and chopped

1 1/2 oz of Roquefort cheese, crumbled

Dressing

3 tablespoons of red wine vinegar

1 1/2 teaspoons of sugar

1 1/2 teaspoons of mustard

1 clove of garlic, minced

1/2 teaspoon of salt

pinch of black pepper

Blend ingredents for dressing ina blender and set aside.

In a skillet, over medium heat, cook pecans with 2 tablespoons of sugar. Continue stirring gently until sugar has melted and caramelized the pecans. carefully transfer nuts onto wax paper and allow to cool. Break apart the cool candied nuts into small pieces.

In a large serving bowl, layer the lettuce, pears, cheese crumbles, and raisins.

Pour the dressing on the salad and top with the pecans.

Toss salad and serve.

Enjoy!!

Baked Spareribs

4 1/2 lb rack pork loin baby back ribs

Spicy BBQ Sauce (below)

Heat oven to 350 degrees.

Place pork ribs, meaty sides up, on rack in shallow roasting pan. Roast uncovered 1 hour 30 minutes.

Brush with Spicy BBQ Sauce.

Roast, turning and brushing frequently with sauce, about 45 minutes longer until done.

Serve with remaining sauce.

Spicy BBQ Sauce

1/3 cup of margarine or butter

2 tablespoons of apple cider vinegar

2 table spoons of water

1 teaspoon of sugar

1/2 teaspoon of garlic powder

1/2 teaspoon of onion powder

1/2 teaspoon pepper

Dash of ground red pepper (cayenne)

1/2 bottle or your favorite BBQ sauce

Heat all ingredients, execpt BBQ Sauce. Stir frequently, until margarine in melted.

Mix in BBQ sauce.

ENJOY!!!!

Garlic Green Beans

1 pound of fresh green beans

1 shallot, finely chopped

1 tablespoon of margarine or butter

1/4 cup of water

1/4 teaspoon of salt

1 garlic clove, chopped

Trim green beans and cut into 1 1/2 inch pieces or leave whole.

Cook shallot & garlic in margarine in 3 quart saucepan over medium heat, stirring frequently, until shallot is tender.

Stir in beans, water & salt. Heat to boiling; reduce heat. Cover & simmer, stirring occasionally, until beans are crisp to tender. Approx. 10-13 minutes for pieces or 13-16 minutes for whole beans.

ENJOY!!!!

Chili

1 pound of ground beef

1 large onion, chopped

2 cloves of garlic, crushed

1 tablespoon of chili powder

1/2 teaspoon of salt

1 teaspoon of ground cumin

1 teaspoon of dried oregano leaves

1 teaspoon of baking soda

1/2 teaspoon of red pepper sauce

1 can of whole tomatoes, undrained

Cook beef, onion and garlic in a 3-quart saucepan over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain.

Stir in remaining ingredients, breaking up tomatoes. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally.

Heat to boiling; reduce heat to low. Simmer uncovered about 20 minutes, stirring occasionally, until desired thickness.

Enjoy!!

Candy Cane Cookies

1 cup of butter or margarine

1 cup of powdered sugar

1 egg

2 teaspooons of vanilla or peppermint

2 1/2 cups of flour

1 teaspoon of salt

1/2 cup of finely crushed candy cane mixed with a 1/2 cup of sugar

1/2 teaspoon of red food coloring

1/2 teaspoon of green food coloring

Mix all ingredients, except candy cane/sugar mixture. Split dough into 3 equal portions. Color one portion of the dough red, one portion green and leave the last portion as is. Refrigerate the dough long enough the work with it easily, approx. 1 hour.

Remove dough from the refrigerator. Break off approx. 1 teaspoon of each color; 2 at a time and roll by hand into 4-5″ tubes. Twist the 2 pieces together and bend to form the candy cane. Sprinkle the top with the candy cane/sugar mixture.

Bake at 350 degrees for about 6-9 minutes.

Remove gently from the cookie sheet. They break easily.

Enjoy!!

Homemade Chicken Noodle Soup

2 tablespoons of olive or vegetable oil

2 cloves of garlic, finely chopped

2 medium onions, finely chopped

1 medium carrot, sliced

1 stalk of celery, chopped

2 cooked chicken breasts, cut into pieces

1 cup of rice

4 ounces of egg noodles

1 teaspoon of dried parsley

1 teaspoon dill weed

1/2 teaspoon of nutmeg

1/4 of pepper

1 dried bay leaf

3 cans (14 1/2 ounces each) of chicken broth

Heat oil in a 3 quart sauce pan over medium heat. Cook garlic, onions, celery and carrots in oil for approx. 4 minutes, until carrots & celery are crisp-to-tender. Stirring occasionally.

Stir in remaining ingerdents. Heat to boiling; reduce heat, cover & simmer for approx. 15 minutes, or until rice & noodles are tender. Stirring occasionally

Remove bay leaf.

Enjoy!!

Creme De Menthe Brownies

1 c. sugar
1/2 c. butter
4 eggs
1 c. flour
1/2 tsp. salt
1 (16 oz) can chocolate syrup
1 tsp. vanilla

Second Layer:
2 c. confectioners sugar
1/2 c. melted butter
4 tbsp. creme de menthe

Top:
1 c. chocolate chips
6 tbsp. butter

Cream 1 c. sugar and 1/2 c. butter and add next 5 ingredients.

Pour into a greased and flour pan.

Bake at 350 degrees for 30 minutes.

Cool.

Mix second layer and spread over cooled cake. In double boiler melt chocolate chips and 6 tbsp. butter and spread over brownie cake.

Enjoy!!!