Paella (from Dan’s mission in Spain)

2 cups rice                                                   

1 tsp.colorante/saffron                                 

pork ribs, cut in small pieces                        

olive oil                                                        

Salt                                                              

frozen green beans                                        

5-5 ½ cups water                                          

chicken chopped and de-skinned  

1 tsp. paprika

shrimp

1 small can tomato sauce

frozen peas

red pepper, cut in strips

2 cloves garlic

With fire at medium, circle outside edge of pan with salt, a few pinches full, it shouldn’t be piled, but don’t be afraid to put it in. Then pour olive oil into pan until it almost completely covers the pan. Cook the meat in the center of the pan. When the meat is done and golden brown, push it to the outer edge of the pan. Cook the red pepper strips in the oil and then remove them for later.

Re-pile the meat in the center of the pan and dump in the bag of vegetables and mix with the meat, add the garlic, cook for 5 min. and then add the tomato sauce.  Mix it up really well.  Add paprika and stir and let the mixture reach a boiling point.  Then add water.  Get water to boil then lower the heat.  Boil on low for 15-20min. The water line should be two fingers below the top of the pan, before the rice is added. Add more water if needed. Add colorante.  Pour rice evenly in the pan.  Use a spatula to spread it around.  Cook for approximately 20 minutes on very low heat. When the rice is almost done, add the cooked red pepper strips. Lay them on top for appearance.  Do not stir in.  If the rice on top is almost done but the rice on bottom will burn, turn off heat and cover for a few min.  If the rice burns on pan, pour vinegar on a towel and set the pan on the towel. This helps take away the burnt flavor.

Ritz Poppy Seed Chicken (Katrina and Leisa)

4 chicken breasts

1 can cream of chicken soup

8 oz. sour cream

1 1/2 TBS. poppy seeds

1/4 cup of butter

1 sleeve of Ritz crackers - crushed

rice (about 1 1/2  cups uncooked)

Boil chicken until cooked all the way through. Cut chicken it into bite size pieces and set aside.  Mix the soup, sour cream, and poppy seeds in a bowl, add chicken. Then put the mixture into a 9x13 pan.  Melt butter in the microwave, crush the Ritz crackers and mix them in with the butter. Spread the crackers/butter on top of the chicken mixture.  Put in the oven at 325° for about 30 minutes (or until heated all the way through).  Serve over rice.

Quinoa Stir-Fry with Vegetables and Chicken (Leisa)

3/4 cup quinoa, rinsed 

¾ cup water                                                 

1/2  tsp. salt, divided                                    

1 TBS. vegetable oil                                               

1 small carrot, thinly sliced                          

1 medium red bell pepper,

(cored, seeded and chopped)                       

2 tsp. grated ginger                                                

2 cloves garlic, sliced                  

1 small red chile, chopped (opt)  

2 cups snow peas, trimmed      

1/4 tsp. black pepper         

3 eggs, beaten          

2 grilled chicken breast, chopped  

2 scallions, chopped      

1/4 cup cilantro  

1 TBS. soy sauce

Place quinoa in a small saucepan with 3/4 cup water and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low. Cover and cook, undisturbed, until quinoa absorbs water, about 15 minutes. Remove from heat, fluff with a fork and leave uncovered. Heat oil in a large skillet over medium-high heat. Cook carrot, stirring occasionally, until it softens, about 1 minute. Add bell pepper, ginger, garlic and chile, if desired; cook, stirring frequently, about 2 minutes. Add peas, sprinkle with remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, 1 minute. Remove vegetables and return skillet to heat; add quinoa, along with eggs.  Cook, stirring constantly, until eggs are evenly distributed, about 2 minutes. Add vegetables, chicken, scallions, cilantro and soy sauce; cook 1 minute more.   Makes 3-4 servings.

Sherreah--Lebanese Chicken & Rice (Stefanie)

1 whole chicken (You can half it with thighs or whatever chicken you have…it makes a lot)

1 ½ TBS. oil or melted butter

¼ package vermicelli or thin spaghetti (Normal size works great too)

3 cups rice

butter to taste (I use a couple TBS. or more)

salt and pepper to taste

Fill a pot with enough water to cover chicken. Boil chicken until meat is falling off bones.  Bone chicken.  Break spaghetti into small pieces and sauté in melted butter or oil. Brown spaghetti lightly.  Add rice and spaghetti to chicken broth.  Bring to boil and then simmer until rice is cooked through.  (You may need to add some more chicken broth if it is too dry.)  Serve with plain yogurt and sour cream and salsa.

{Slow Cooker} Southwestern Chicken (Debbie)

4-6 frozen chicken breasts

2 cups salsa

1 can black beans, rinsed/drained

1 can olives, drained (whole or diced)

1 cup frozen corn OR 1 can of corn, drained

* Dairy of choice:  

1 pkg. cream cheese, 1 cup sour cream, 1 cup plain yogurt or 1 cup cottage cheese

Place frozen chicken on bottom of crock-pot.  Add remaining ingredients, except the dairy of your choice, and cook on low for 6-8 hours (or on high for 4 hours).  Place your fatty, low-fat or nonfat choice of dairy into cooker about 20 minutes before serving.  Serving options: Serve with rice (jasmine preferably, yummy); shred chicken and use as a chip-dip; OR shred chicken and use as a taco filling (my recommendation: fry up corn tortillas).  It should be tasty as is (aka. cold) for a salad, with fried tortilla strips to top it off.

Summertime Chicken (Andrea)

Marinade:                                                              

2 TBS. soy sauce                                                 

1 ½ tsp. honey

Dash red crushed pepper

2 tsp. minced garlic

1 tsp. ginger

1 tsp. olive oil

4 chicken breasts

Pineapple rings

Mix all ingredients for marinade.  Marinate meat in for at least 3 hours.  Grill with pineapple rings.

Sweet and Sour Chicken (Tiffany)

2 chicken breasts                               

1 tsp. salt                                           

                                                          

Batter:                                               

½ cup flour                                        

¼ cup cornstarch                               

1 tsp. baking powder

½ tsp. baking soda                             

¼ cup cold water                                

                                                          

Sweet & Sour Sauce:

2 TBS. rice vinegar

3 TBS. ketchup

¼ cup water

2 TBS. cornstarch (mix w/sugar)

2/3 cup sugar

Garnish:

1 tomato wedged

1 small green pepper, wedged

½ cup pineapple chunks

1 tsp. toasted sesame seeds

Cut chicken breasts into ½ inch thick slices.  Heat oil in wok to 375°.  Rub salt into chicken pieces.  Dip into batter and deep fry in oil until golden brown (About 4 minutes.)  Bring sauce to a full boil stirring constantly.  Arrange tomato, pepper, and pineapple chunks on top of chicken.  Pour sauce over and sprinkle sesame seeds on top.