Whole Chicken on the Broiler, Mashed Potatoes
Fish Stew, Homemade Crusty Bread
Prepare fettucine pasta as directed on box. Drain; melt a pat of butter on still-hot pasta or stir in several drops of olive oil to keep pasta from sticking. Stir to coat evenly.
Meanwhile, in a saucepan over low to medium heat, melt the butter. Add cream, garlic (or garlic powder), and cayenne.
Simmer 20-30 minutes over low heat, stirring constantly until mixture thickens.
Season with salt to taste.
Remove saucepan from stove and stir in cheese.
Serve over hot pasta. Sprinkle on freshly ground black pepper. (Ground Peppercorn Medley – red, green and white adds a splash of color and flavor). Garnish with parsley.
Toppings: your choice of lettuce, sour cream, grated cheese, tomatoes, salsa, diced purple onions, olives, guacamole, etc.
Put the chicken in a Crockpot. Add the onion and pepper if you want. Mix the seasoning with salsa and pour over chicken.
Cover and cook on low for 6 to 8 hours. The chicken is done when it can be shredded easily with a fork.Lift the chicken out and shred it with a fork.
Serve with soft flour tortillas, a spoonful of the veggies if you used them (lift them with a slotted spoon to drain out excess liquid), and your favorite toppings.
Get the water salted and boiling for your noodles…
In a small bowl combine cumin, salt and pepper. Add pork; toss to coat.
In a large skillet heat oil over medium hight heat. Add the pork and garlic. Sauté for 2 minutes or until browned.
In a small bowl blend the broth, orange juice, vinegar, and brown sugar. Reserve 1/4 cup of the broth mixture. Pour all but the reserved broth mixture into the skillet with the pork and garlic. Add the carrots. Bring to a boil and reduce the heat to medium. Cook 7-8 minutes.
Blend corn starch into reserved broth mixture. Stirring constantly, pour the corn starch mixture into the skillet to thicken the sauce. Add the green onions. Bring to a boil and simmer for 1 more minute.
Toss with the noodles. Serve immediately.
To make dressing, combine lemon zest, lemon juice, salt, and pepper. Whisk in oil.
Combine the wine, bay leaf, leek, thyme, and peppercorns in the bottom of a steamer (In the pan or wok).
Season salmon with salt and pepper and place in steamer basket. (I lay my fish on top of parchment paper to prevent it sticking to the steamer) Cover steamer and bring liquid to a boil. Cook fish until done, approx 4-6 minutes.
Plate salmon, spoon dressing over top.
I cannot wait to serve this soup tonight. (Photo to come!)
Adapted from Laylita’s Recipes
Heat oil in a large pot, add shallots and garlic and sauté until soft, about 3 minutes. Add tomato, cumin, 1/4 cup cilantro and cook another 2 minutes. Add beef, water, bullion, carrot, bell pepper, salt and bring to a boil. Cover and simmer on low about 1-1/2 hours, until meat is tender.
Add potato and cooked quinoa and cook an additional 25 minutes. Add remaining chopped cilantro and serve.