Mama's Lasagna

When I was growing up we ate lots of Lasagna but now days we don't because to make a really good lasagna it takes lots of ground meat and cheeses and they are expensive. I love this kind of food and it still is a fairly good buy for me as I can make a lasagna, this size go for about 16 meals when accompanied by a big green salad. But I often make it now for a holiday. For instance it is a great buffet dish on Christmas Eve and it can be made ahead.

10 min Cook: 1 hr Yield:6 to 8 servings Level:Easy Ingredients 1 tablespoon olive oil, plus extra for pan 1 pound ground beef or turkey 1 medium onion, chopped 1 clove garlic, minced 1 (14.5-ounce) can stewed tomatoes, chopped 1 (8-ounce) jar tomato sauce 1 (6-ounce) can tomato paste 1 (8-ounce) box no-boil lasagna noodles 2 large eggs 2 cups cottage cheese 1/2 cup grated Parmesan 2 teaspoons freshly chopped parsley leaves 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon seasoning salt 1 (8-ounce) bag shredded mozzarella 1 (8-ounce) bag shredded Cheddar Directions Preheat oven to 375 degrees F. Lightly oil the bottom of a 13 by 9 by 2-inch baking dish. In a large saute pan, over medium-high heat, add 1 tablespoon oil and saute meat, onion, and garlic until meat is browned, breaking up meat with a wooden spoon. Drain pan of fat and add stewed tomatoes, tomato sauce, and tomato paste. Cover and simmer for 15 minutes, stirring occasionally. In a large bowl, whisk together eggs, then mix in cottage cheese, 1/2 cup Parmesan, parsley, salt, pepper, and seasoning salt. Spread a little of the meat sauce in the bottom of the prepared pan. Lay half the noodles in the bottom of the baking dish, overlapping by 1/2-inch. Spread half the egg and cottage cheese mixture evenly on top. Sprinkle half the mozzarella and Cheddar evenly over the cottage cheese mixture. Pour half the meat sauce on top. Repeat layering in same order. Sprinkle remaining 1/4 cup Parmesan on top. Bake in center of oven 30 to 35 minutes until sauce is bubbling around the edges. Let stand 10 minutes before serving.

This Chinese Cantonese Meal Could Cost You $50. Make it at Home for Six For Half the Price

The cost of eating out has gotten so pricey that most American families can't afford our Friday night tradition of ordering chinese food to go. So a couple of the families in our church plus me decided to cook it at home. We had six women and 2 girls in our families plus 3 husbands that cook plus several helpers who wanted to know how to make Chinese. So we assigned one and half recipes to each person with a helper. We cooked the most delicious Chinese meal we had ever tasted. Give us a little practice and we will be catering to the whole church. It was a fun healthy family activity that everyone could participate in and then we rented two family movies and we a blast doing it. We did save about $25. by making it ourselves and had a lot of family fun doing it. Next week we invited more families and we are going to make two kinds of Pizza. Sweet & hot Soup

Original recipe makes 6 servingsChange Servings 5 dried wood ear mushrooms 4 dried shiitake mushrooms 8 dried tiger lily buds 4 cups chicken stock 1/3 cup diced bamboo shoots 1/3 cup lean ground pork 1 teaspoon soy sauce 1/2 teaspoon white sugar 1 teaspoon salt 1/2 teaspoon ground white pepper 2 tablespoons red wine vinegar 2 tablespoons cornstarch 3 tablespoons water 1/2 (16 ounce) package firm tofu, cubed 1 egg, lightly beaten 1 teaspoon sesame oil 2 tablespoons thinly sliced green onion Directions Soak the dried mushrooms and tiger lily buds in warm water for 20 minutes. After trimming off any tough stems, slice the mushrooms. With the fingers, shred the tiger lily stems. Place the mushrooms, tiger lily buds, stock, bamboo shoots, and shredded pork into a saucepan. Bring to a boil, and simmer for 10 minutes. Stir in soy sauce, sugar, salt, white pepper, and vinegar. Combine cornstarch with 3 tablespoons water. Add a little of the hot soup to the cornstarch, and then return all to the pan. Heat to boiling, stirring. Add the bean curd, and cook 1 to 2 minutes. Just before serving, turn off the heat. Stir the egg in gradually. Mix in sesame oil. Sprinkle each serving with scallions. Lemon Chicken

Ingredients 1/4 cup good olive oil 3 tablespoons minced garlic (9 cloves) 1/3 cup dry white wine 1 tablespoon grated lemon zest (2 lemons) 2 tablespoons freshly squeezed lemon juice 1 1/2 teaspoons dried oregano 1 teaspoon minced fresh thyme leaves Kosher salt and freshly ground black pepper 4 boneless chicken breasts, skin on (6 to 8 ounces each) 1 lemon Directions Watch how to make this recipe Preheat the oven to 400 degrees F. Warm the olive oil in a small saucepan over medium-low heat, add the garlic, and cook for just 1 minute but don't allow the garlic to turn brown. Off the heat, add the white wine, lemon zest, lemon juice, oregano, thyme, and 1 teaspoon salt and pour into a 9 by 12-inch baking dish. Pat the chicken breasts dry and place them skin side up over the sauce. Brush the chicken breasts with olive oil and sprinkle them liberally with salt and pepper. Cut the lemon in 8 wedges and tuck it among the pieces of chicken. Bake for 30 to 40 minutes, depending on the size of the chicken breasts, until the chicken is done and the skin is lightly browned. If the chicken isn't browned enough, put it under the broiler for 2 minutes. Cover the pan tightly with aluminum foil and allow to rest for 10 minutes. Sprinkle with salt and serve hot with the pan juices Fried Brown Rice

INGREDIENTS Nutrition SERVINGS 4 UNITS US 2 tablespoons canola oil 1 cup broccoli stem (peeled, finely diced approx 1 1/4 lb. broccoli) 3⁄4 cup diced carrot 3⁄4 cup diced red bell pepper 3⁄4 cup edamame (shelled and frozen) 3⁄4 cup corn kernel (fresh or frozen) 4 scallions, thinly sliced (both white and green parts) 2 tablespoons fresh ginger, grated 2 large garlic cloves, minced 4 cups cooked brown rice, chilled 3⁄4 cup diced Canadian bacon (4 oz) 2 large eggs, lightly beaten 1⁄4 cup low sodium soy sauce DIRECTIONS Heat all but 1 tsp of the oil in a large non-stick skillet or stir-fry pan over medium heat. Add the broccoli stems, carrots and bell pepper and cook, stirring frequently, until the vegetables begin to soften, 3-5 minutes. Add the edamame and corn and cook until the edamame is thawed, about 1 minute. Add the scallion, ginger, and garlic and cook, stirring, until the raw garlic aroma subsides, about 1 minute. Add the cold rice and bacon and cook, stirring until heated through 3- 5 minutes. Make a 3 inch well in the center of the rice mixture. Add the remaining 1 tsp of oil, then the eggs, and cook, stirring until the eggs are almost fully scrambled. Stir the eggs into the rice mixture. Stir in the soy sauce and serve. Ingredients:

3 cups diced cooked chicken 1/2 cup peanut oil 1 cup sliced water chestnuts 1 cup sliced bamboo shoots 3 cups sliced celery 2 cups sliced celery cabbage 1/4 pound pea pods 3/4 cup sliced mushrooms 1 large green pepper, sliced 9 scallions, chopped 2 garlic cloves, minced 1 tablespoon sugar 3 cups chicken bouillon 3 tablespoons cornstarch 1/4 cup soy sauce 1 tablespoon salt black pepper to taste 3/4 cup toasted almonds Directions: Fry vegetables, sugar, salt and pepper in oil for 1 minute, stirring briskly. Add bouillon, bring to a boil, reduce heat, cover and simmer for 10 minutes. Combine cornstarch, soy sauce and 4 tablespoons water. Add to vegetable mixture and cook until thickened, stirring constantly. Add chicken and cook for 5 minutes. Serve garnished with almonds. Serves 6-8. Sweet & Sour Shrimp Skip to Next Recipe INGREDIENTS Nutrition SERVINGS 20 YIELD 20 appetizers UNITS US SHRIMP 1 lb fresh shrimp or 1 lb frozen raw shrimp 1 egg, slightly beaten 1 tablespoon cornstarch 1 teaspoon dry white wine 1⁄2 teaspoon soy sauce 1⁄4 teaspoon salt vegetable oil 1⁄2 cup all-purpose flour 1⁄2 cup water 3 tablespoons cornstarch 1 tablespoon vegetable oil 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt RED SWEET AND SOUR SAUCE 1⁄2 cup red wine vinegar 1⁄2 cup catsup 1⁄3 cup granulated sugar 1⁄2 teaspoon red pepper sauce Skip to Next Recipe INGREDIENTS Nutrition SERVINGS 20 YIELD 20 appetizers UNITS US SHRIMP

1 lb fresh shrimp or 1 lb frozen raw shrimp 1 egg, slightly beaten 1 tablespoon cornstarch 1 teaspoon dry white wine 1⁄2 teaspoon soy sauce 1⁄4 teaspoon salt vegetable oil 1⁄2 cup all-purpose flour 1⁄2 cup water 3 tablespoons cornstarch 1 tablespoon vegetable oil 1⁄2 teaspoon baking soda 1⁄2 teaspoon salt RED SWEET AND SOUR SAUCE 1⁄2 cup red wine vinegar 1⁄2 cup catsup 1⁄3 cup granulated sugar 1⁄2 teaspoon red pepper sauce On Sale Near You See what's on sale in recipes and in your Grocery List. Find stores DIRECTIONS RED SWEET AND SOUR SAUCE:. Mix all ingredients. Have ready for shrimp. SHRIMP:. Remove shells from shrimp, leaving tails intact. If shrimp are frozen do not thaw; peel under running cold water. Make a shallow cut lengthwise down back of each shrimp and devein. Slit shrimp lengthwise down the back almost in half. Mix eggs, the 1 tablespoon cornstarch, the wine, soy sauce and the 1/4 teaspoon salt in glass bowl; stir in shrimp. Cover and refrigerate 10 minutes. Heat oil(1-1/2 inches) in 3 quart saucepan to 375°F. Mix flour, water, the 3 tablespoons cornstarch, 1 tablespoon oil, baking soda and the 1/2 teaspoon salt. Stir shrimp into batter until coated. Fry 5 or 6 shrimp at a time, turning occasionally, until golden brown, 2-3 minutes; drain. Serve hot with sauce.

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I Used Safeway Version And Cut The Calories On This Tuscan Tomato Soup, Raw Asparagus Salad, Black Strap Molasses Bread Serve With Red Wine

This is a great way to get a lot of Veggies in a delicious soup. TOTAL TIME 1hr 5mins PREP 20 MINS COOK 45 MINS INGREDIENTS Nutrition SERVINGS 6 UNITS US 2 tablespoons butter 2 Scallion chopped 3 garlic cloves, minced 1 (28 ounce) can whole tomatoes with juice 1⁄4-1⁄2 cup tomato paste with garlic (I used 1/4 cup) 2 cups chicken stock 2 -2 1⁄2 cups butternut squash, peeled and diced salt and pepper 2 tablespoons fresh basil, chopped 1⁄2 teaspoon dried thyme 11/4 Cup of half and half 3 dashes Tabasco sauce or 3 dashes other hot pepper sauce DIRECTIONS In a large saucepan, saute onions and garlic in butter or oil over medium-low heat until soft and golden. Add tomatoes, tomato paste, chicken stock, butternut squash, salt, pepper, basil and thyme. Bring to a boil, then reduce heat. Partially cover and simmer for about 30-35 minutes, or until squash is fork-tender. Puree the soup in a blender, then pour back into the saucepan. Stir in nonfat half and half or yogurt, splash in the hot pepper sauce, and taste for seasoning. Heat the soup just to a boil, then ladle into bowls. Garnish with sliced basil leaves or minced parsley. Raw Asparagus, Red Onion, Feta and Strawberry Salad RECIPE

Makes 4-6 servings 1 bunch skinny asparagus, tough bottom stems snapped off 1 tiny red onion (or 1/4 of a large one), finely diced 1/4 to 1/2 cup red wine vinegar Olive Oil Coarse salt 1/2 Cup of Fresh Ripe Strawberries 1 Cup of Feta 1. Cut the asparagus, including the tips, into very thin rounds. In a large mixing bowl, toss together the asparagus, red onion,strawberries and feta 2. Drizzle your desired amount of vinegar, a big drizzle of olive oil and salt to taste and toss well. Serve. Blackstrap molasses bread

This recipe makes one 8 x 4 inch loaf. It requires the following ingredients: • 0.5 x cup of organic and unsulfured blackstrap molasses • 1 x teaspoon of salt • 1 x teaspoon of baking soda • 0.5 x cup of organic cornmeal •1.75 x cups of yogurt or buttermilk •2.5 x cups of whole wheat flour With these ingredients ready, you can make the bread by following these instructions: 1.) Preheat your oven to 325 degrees. Grease and flour an 8 x 4 inch bread loaf pan. 2.) Combine the baking soda, cornmeal, salt, and flour into one bowl and mix them well. 3.) Combine the blackstrap molasses and yogurt (or buttermilk) into one bowl and mix them well. 4.) Combine the wet ingredients with the dry ingredients until a thick batter is produced. Then, using a tablespoon, drop the batter into the bread loaf pan and place it in the oven. Bake the loaf for between 45 minutes to 1 hour, and then allow it to cool for at least 20 minutes. 5.) The loaf will keep for four days if well-wrapped and stored at room temperature. You can serve it with jam, salted butter, or whatever you prefer.

Cream of Asparagus Soup, Shrimp Salad, White Wine,

Cream of Asparagus Soup Original recipe makes 4 servings 1 pound fresh asparagus, trimmed and cut into 1 inch pieces 1/2 cup chopped onion 1 (14.5 ounce) can chicken broth 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon salt 1 pinch ground black pepper 1 cup milk 1/2 cup sour cream 1 teaspoon fresh lemon juice Check All Add to Shopping List PREP 15 mins COOK 25 mins READY IN 40 mins Directions In a large saucepan, combine asparagus, chopped onion, and 1/2 cup chicken broth. Cover, and bring to a boil over high heat. Reduce heat, and simmer uncovered until asparagus is tender, about 12 minutes. Process the mixture in a blender to puree the vegetables. Set aside. In the same saucepan, melt the butter over medium-low heat. Stir in the flour, salt, and pepper. Cook, stirring constantly for 2 minutes. Whisk in the remaining chicken broth, and increase the heat to medium. Cook, stirring constantly until the mixture boils. Stir in the asparagus puree and the milk. Put the sour cream in a small bowl, and stir in a ladleful of the hot soup. Add the sour cream mixture and the lemon juice to the soup. Stir while heating the soup to serving temperature, but don't allow it to boil. Serve immediately. Shrimp Salad Join dailyplanet.biz right now and not only will you enjoy a blog chockfull of industry information, you’ll receive a 25 percent discount on advertising!

Recipe for Shrimp Bisque, With a Cheese Board, Crusty Greek Bread, and Fresh Fruit Tart

I don't like gumbo but I love Mexican and give me shrimp anytime. This soup combines the best of mexican food and shrimp Prep:

10 min Cook: 45 min Yield:4 to 6 servings Level:Easy Read more at: http://www.foodnetwork.com/recipes/tyler-florence/shrimp-bisque-recipe.html?oc=linkback Ingredients 1 small onion, chopped 1 tablespoon olive oil 2 garlic cloves, minced 1 tablespoon all-purpose flour 1 cup water 1/2 cup heavy whipping cream 1 tablespoon chili powder 2 teaspoons sodium-free chicken bouillon granules 1/2 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 pound uncooked medium shrimp, peeled and deveined 1/2 cup sour cream 1/2 Cup Of fresh spinach or you can use frozen Fresh cilantro, cubed avocado and additonal shrimp, optional Nutritional Facts 1 cup equals 327 calories, 24 g fat (12 g saturated fat), 180 mg cholesterol, 199 mg sodium, 12 g carbohydrate, 2 g fiber, 17 g protein. Directions In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, chili powder, bouillon, cumin and coriander; bring to a boil. Reduce heat; cover and simmer for 5 minutes. Cut shrimp into bite-size pieces; add to soup. Simmer 5 minutes longer or until shrimp turn pink. Gradually stir in 1/2 Cup of spinach, 1/2 cup hot soup 1/2 into sour cream; return all to the pan, stirring constantly. Heat through (do not boil). Garnish with cilantro, avocado and additional shrimp if desired. Yield: 3 cups. Serve with a white wine, Cheese board and fresh fruit

Ingredients Fresh Fruit Tart Crust: 1/2 cup confectioners' sugar 1 1/2 cups all-purpose flour 1 1/2 sticks unsalted butter, softened and sliced Filling: 1 (8-ounce) package cream cheese, softened 1/2 cup granulated sugar 1 teaspoon vanilla extract Topping: Fresh strawberries, kiwi slices, blueberries, raspberries Glaze: 1 (6-ounce) can frozen limeade concentrate, thawed 1 tablespoon cornstarch 1 tablespoon fresh lime juice 1/4 cup granulated sugar Whipped cream, for garnish Directions Preheat the oven to 350 degrees F. For the crust: In a food processor, combine the confectioners' sugar, flour, and butter, and process until the mixture forms a ball. With your fingers, press the dough into a 12-inch tart pan with a removable bottom, taking care to push the crust into the indentations in the sides. Pat until the crust is even. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool. For the filling and topping: Beat the cream cheese, sugar, and vanilla together until smooth. Spread over the cooled crust. Cut the strawberries into 1/4-inch slices and arrange around the edge of the crust. For the next circle, use kiwi slices. Add another circle of strawberries, filling in any spaces with blueberries. Cluster the raspberries in the center of the tart. For the glaze: Combine the limeade, cornstarch, lime juice, and sugar in a small saucepan and cook over medium heat until clear and thick, about 2 minutes. Let cool. With a pastry brush, glaze the entire tart. You will not use all of the glaze. Keep the tart in the refrigerator. Remove about 15 minutes before serving. Slice into 8 wedges and serve with a dollop of whipped cream. Join dailyplanet.biz right now and not only will you enjoy a blog chockfull of industry information, you’ll receive a 25 percent discount on advertising!

Easy Vegetarian BBQ Food Recipes

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Rainbow Trout, Roasted red potatoes, spinach caserole

Ingredients Edit and Save Original recipe makes 6 servings Change Servings 2 teaspoons olive oil, or to taste 2 whole rainbow trout, gutted and cleaned, heads and tails still on 1/4 teaspoon dried dill weed 1/4 teaspoon dried thyme salt and freshly ground black pepper to taste 1/2 large onion, sliced 2 thin slices lemon (optional) 2 tablespoons hot water Check All Add to Shopping List PREP 10 mins COOK 20 mins READY IN 30 mins Directions Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking dish with about 1 teaspoon olive oil. Place trout in the prepared baking dish and coat with remaining olive oil. Season the inside and outside of fish with dill, thyme, and salt. Stuff each fish with onion slices; grind pepper over the top. Place 1 lemon slice on each fish. Bake in the preheated oven for 10 minutes; add water to dish. Continue baking until fish flake easily with a fork, about 10 minutes more.

Rosemary Roasted Potatoes Ingredients 1 1/2 pounds small red or white-skinned potatoes (or a mixture) 1/8 cup good olive oil 3/4 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1 tablespoons minced garlic (3 cloves) 2 tablespoons minced fresh rosemary leaves Makes: 8 servings, about 1 cup each Active Time: 25 minutes Total Time: 1 1/4 hours NUTRITION PROFILE Low calorie | Low carbohydrate | High fiber | Low cholesterol | High calcium |

3 10-ounce packages frozen spinach, thawed 1 cup low-fat milk 1/4 cup all-purpose flour 1/4 teaspoon salt 1/4 teaspoon white or black pepper 1/8 teaspoon nutmeg 1 cup extra sharp Cheddar cheese, divided 1 cup low-fat cottage cheese 3 large egg whites PREPARATION Preheat oven to 350°F. Coat a shallow 2-quart baking dish with cooking spray. Press spinach in a mesh strainer to get out as much moisture as possible. Pulse in a food processor until very finely chopped. Combine milk, flour, salt, pepper and nutmeg in a large saucepan. Cook over medium heat, whisking, until thickened, 2 to 4 minutes. Remove from the heat and stir in 1/2 cup Cheddar, cottage cheese and the spinach. Beat egg whites in a large bowl with an electric mixer, slowly increasing the speed, until they begin to foam. Continue to beat until the whites hold their shape; do not overbeat. (You’ll know they are ready when you lift the beaters out and the peak doesn’t flop over.) Gently fold the whites into the spinach mixture with a rubber spatula until uniform. (It’s OK if a few white streaks remain.) Transfer to the prepared baking dish. Bake for 35 minutes. Top with the remaining 1/2 cup Cheddar; continue baking until the cheese is melted, about 10 minutes more. Let stand for 5 minutes. TIPS & NOTES Make Ahead Tip: Prepare Steps 2 & 3, refrigerate for up to 1 day. Bring to room temperature before folding in egg whites. NUTRITION Per serving: 142 calories; 6 g fat (3 g sat, 2 g mono); 17 mg cholesterol; 10 g carbohydrates; 0 g added sugars; 14 g protein; 3 g fiber; 388 mg sodium; 476 mg potassium. Nutrition Bonus: Vitamin A (254% daily value), Calcium (30% dv) Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 1/2 high-fat meat, 1/2 lean meat

Greek Grilled Leg of Lamb: Gyros, Greek Salad

Greek Grilled Leg of Lamb: Gyros Total Time: 1 hr 52 min Prep: 20 min Inactive: 2 min Cook: 1 hr 30 min Yield:16 servings Level:Easy Ingredients 1 (4 to 5-pound) boneless leg of lamb, trimmed of visible fat 5 cloves garlic, peeled and cut into 20 slivers 1/4 cup extra-virgin olive oil 3 tablespoons fresh lemon juice 4 cloves garlic, minced 2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh rosemary 1/2 teaspoon salt 1/2 teaspoon ground black pepper Essence, recipe follows 16 pita breads Tzatziki Sauce, recipe follows Chopped tomatoes Essence (Emeril's Creole Seasoning): 2 1/2 tablespoons paprika 2 tablespoons salt 2 tablespoons garlic powder 1 tablespoon black pepper 1 tablespoon onion powder 1 tablespoon cayenne pepper 1 tablespoon dried leaf oregano 1 tablespoon dried thyme Tzatziki Sauce: 1 medium cucumber, peeled, seeded and finely chopped 1 cup plain yogurt 1 tablespoon olive oil 1 teaspoon lemon juice or white wine vinegar 1/2 teaspoon salt 1 teaspoon oregano Directions With a sharp knife, make 20 slits across 1 side of the lamb and insert the garlic slivers. Place in a large non-reactive dish. In a bowl, whisk together the oil, lemon juice, garlic, oregano, rosemary, salt, and pepper. Pour over the lamb and rub evenly across the surface. Cover with plastic wrap and marinate, refrigerated, for at least 2 and up to 6 hours, turning occasionally. Remove from the refrigerator and let come to room temperature. Season lightly on all sides with Essence. Brush a grill lightly with olive oil and preheat to medium heat. Remove the lamb from the marinade and place on the grill. Cook, turning occasionally until the meat reaches an internal temperature of 145 degrees F for medium-rare, about 1 1/2 hours. Remove from the grill and transfer to a platter. Tent with foil and let rest for 12 minutes before carving. Thinly slice the lamb and place the meat in the center of the pita breads. Top with Tzatziki Sauce and chopped tomatoes, and serve. Essence Combine all ingredients thoroughly and store in an airtight jar or container. Yield: about 2/3 cup Tzatziki Sauce: In a medium bowl combine all the ingredients and chill for at least 1 hour to allow the flavors to marry.

Ingredients 1 hothouse cucumber, unpeeled, seeded, and sliced 1/4-inch thick 1 red bell pepper, large-diced 1 yellow bell pepper, large-diced 1 pint cherry or grape tomatoes, halved 1/2 red onion, sliced in half-rounds 1/2 pound feta cheese, 1/2-inch diced (not crumbled) 1/2 cup calamata olives, pitted For the vinaigrette: 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon Dijon mustard 1/4 cup good red wine vinegar 1 teaspoon kosher salt 1/2 teaspoon freshly ground black pepper 1/2 cup good olive oil Judi Singleton is a free lance writer who writes 20+ blogs a week. You can advertise in her blogs for only $5. per week per blog

Recipe Chicken Rolls with apricots and almonds, Cuke Salad, White wine

I have had out of necessity to find chicken recipes as chicken and other fowl are the only thing I could afford. I had my farmer partner raise 100 chickens for me this spring. They were large chickens so it only took six to eight weeks. They were free range, organic chicken. So they were healthy. I took a job helping an elderly lady here where I live for a couple of months when she came from the hospital to pay for the baby chickens which I had to match what I wanted, for my farm partner. She also raised me 25 turkeys and several geese and ducks while she was doing it. Then I rented a locker to keep them in. I also have a small freezer at home. So here is a recipe my Mom used to make that is just delicious. Try it I just know if you are a meat eater you will like it. Chicken Rolls with dried Apricots Apricot-Chicken Rollups SERVINGS 6 PREP TIME 40 mins

ingredients 1 6 - 7 ounce package dried apricots, snipped (about 1-1/3 cups) 1/2 cup dried cranberries 3 tablespoons honey 1 1/2 teaspoons ground ginger 2/3 cup fine dry bread crumbs 2 tablespoons snipped fresh parsley 1 tablespoon all-purpose flour 1 tablespoon finely shredded Parmesan cheese 1 teaspoon paprika 1/2 teaspoon sugar 1/2 teaspoon salt 1/2 teaspoon dried oregano, crushed 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 2 tablespoons shortening 2 eggs 1 cup of Almonds 6 medium skinless, boneless chicken breast halves (about 2 lb) directions 1. Preheat oven to 350 degree F. Coat a 3-quart rectangular baking dish with nonstick cooking spray; set aside. Stir together apricots, cranberries, honey, and ginger, almonds; set aside. 2. Stir together bread crumbs, parsley, flour, cheese, paprika, sugar, salt, oregano, garlic powder, onion powder, and 1/4 teaspoon pepper. Cut in shortening until mixture resembles fine crumbs. Transfer to a shallow dish. Place eggs in another shallow dish; beat lightly with a fork. 3. With a meat mallet, lightly pound each chicken breast between two pieces of plastic wrap into a rectangle slightly less than 1/4 inch thick. Remove wrap. Spoon a scant 1/4 cup of apricot mixture onto center of each chicken breast. Fold in bottom and sides. Roll up. Secure with toothpicks. Dip in egg, then in crumb mixture. Place in prepared dish. Bake for 35 to 40 minutes or until no pink remains. Discard toothpicks. Makes 6 servings. NUTRITION INFORMATION Per Serving: cal. (kcal) 405, Fat, total (g) 9, chol. (mg) 159, sat. fat (g) 2, carb. (g) 43, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, fiber (g) 4, sugar (g) 20, pro. (g) 40, vit. A (IU) 2430, vit. C (mg) 4, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 14, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 546, Potassium (mg) 759, calcium (mg) 81, iron (mg) 4, Percent Daily Values are based on a 2,000 calorie diet

Lemon Cucumber Salad With fresh Herbs Ingredients 1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise 1-2 Tbsp chopped fresh dill, basil, or Thai basil* 2-3 Tbsp seasoned rice vinegar Salt and pepper to taste *To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other. Method Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill. Join dailyplanet.biz right now and not only will you enjoy a blog chockfull of industry information, you’ll receive a 25 percent discount on advertising!

On the Road with LaunchSquad: Thailand

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Here's my recipe for day three of British Tomato Week. Enjoy. I love a Spanish omelette (tortilla). The fabulous potato, egg and onion base lends itself to endless additions, it's the perfect dish to get creative with. This one has plenty of stuff...

Cucumber-Chili Ice Pops – Paletas Heladas de Pepino y Chile

In this hot weather, nothing like an ice pop in the afternoon. In Mexico, we are used to have refreshing paletas (ice pops), made from water and fruit. They are not so sweet. My favorite combinations for ice pops are: cucumber and chili, mango with chamoy,...

Recipes: The best roast cherry tomatoes

Roasting sweet cherry tomatoes intensifies their sweetness and flavour and you can keep them in the fridge for up to a week. Spread on sandwiches, toss in salads, add to stews or even snack on straight from the fridge. Yum! I cook them on a...

Parmesan Garlic Grilled Corn

I think I’ve used my grill more in the past couple of weeks than I have the whole time we have lived here. I think it’s the thought of leaving my old charcoal grill here when we move. It’s making me miss it. But we can’t take it, it’s literally on it’s...

Recipe: Tomato, watermelon and peach salsa

Could summer be here at last? The sun is out and I am happy, gotta love that blue sky. So here's something light and refreshing to try, a zesty mix of fruit and tomato with a hint of mint. This sweet and tangy salsa is great served alongside...

Rice Zapekanka with Apples

Today I've got two recipes in one for you. This Zapekanka recipe brings a lot of childhood memories. To me, and probably to a lot of other traditional Ukrainian folks out there. My mom used to make this to go along with green sorrel borscht. Sounds unusual,...

Recipe: Spicy tomato soup

We're coming to the end of British Tomato Week, so I thought I'd finish off with a classic that I've  spiced up - fresh tomato soup with a bit of a bite. I used plum tomatoes on the vine, the aromas while I was preparing them was amazing! You...

Chives, Radish, and Cucumber Salad Recipe

Finally we are starting to get some fresh produce in the garden. I harvested some radish and chives from my garden and wanted to share one of my childhood favorite salads that my mom used to make. Chives, Radish, and Cucumber Salad Recipe requires very...

Wonderful modern British food at Tredwell's

Today I'm back in Covent Garden trying out the latest offering from Marcus Wareing. I'd walked past Tredwell's several times in my CG explorations and always thought it looked welcoming. It's in the Seven Dials part of Covent Garden which I discovered...

Spanish Tapas

I have just returned from Spain and have really enjoyed working my way through hundreds of plates of tapas….real Spanish tapas . Of course I haven't tried it all, in fact I have only scratched the surface. Tapas is regional so you will find different...

Sweet Potato Brownies – Brownies de Camote

Last week I was on a trip, and finally, over the weekend, we moved into our new apartment, that's why I haven't been around here. And although I still have many things packed, I was finally able to make a recipe for Sweet Cannela. I bring to you the...

Plantain Patties stuffed with Black Beans and Cheese – Molotes de Plátano Macho

A lot of Caribbean and Latin American food is characterized by the use of plantain, either in savory dishes or in sweet dishes. And although they taste really good, most of the times the plantains are fried. One of these traditional dishes are the "...

Recipe: Slow-cooked Moroccan-style lamb

I made this wonderfully aromatic lamb stew in my slow cooker for two  - a much-loved appliance in my kitchen. You could, of course, do it in the oven, too, just keep the temperature on low (around 120C) and check that the stew doesn't get too dry…add...