Thai Chicken Fettuccine

I didn't make this one up but not sure how to link to the original recipe. I found it at a farmer's market on Amelia Island, FL. It rocked, so whoever created it, props! I used fresh Roasted Red Pepper Papperelle, but any kind of pasta will work.

Thai Chicken Fettuccine

Cooked fettucine
1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice (I used freshly squeezed)
2 tablespoons honey
1 teaspoon soy sauce
3/4 pound boneless chicken breasts, seasoned with salt and pepper and sliced into strips
1 tablespoon vegetable oil
1 sweet red pepper, julienned
1/4 cup chopped fresh cilantro

1. For sauce, combine salsa, peanut butter, orange juice, honey and soy sauce. Cover and microwave for 1 minute.

2. Cook fettucine. Duh.

3. Season chicken with salt and pepper and cook in skillet over medium heat for 4-5 minutes. Add red pepper and cook until crisp-tender.

4. Plate fettucine and top with chicken/pepper mixture and sauce. Sprinkle with cilantro.

Quinoa with Summer Vegetables

I made this up one day because I had an over abundance of Quinoa and summer veggies. Throw in whatever you want, but this mix was a good one for me. I was able to eat off of this for lunches for a week. Cheap and yummy!

Quinoa with Summer Vegetables

4 cups cooked Quinoa
1 Summer Squash, thickly sliced
1 Eggplant, thickly slices
Olive Oil
Salt
Pepper
Three ears of cooked white sweet corn, kernels cut off
1 Red Onion, roughly chopped
Shredded Ricotta Salata to taste
1 bunch Arugula
Organic Balsamic Vinegarette

1. Cook 1 cup of Quinoa according to directions (supposedly makes 4 cups after cooked).

2. Thickly slice the squash and eggplant and place layers of veggies on a coated pan. Lightly coat with olive oil and sprinkle with salt and peepper. Roast at 450 for 20 minutes. Let cool. Chop into rough bite sized pieces.

3. Cook corn however you want, cut kernels from the ear and save.

4. Mix cooked Quinoa, squash, eggplan, corn and red onion. Add shredded Ricotta Salta.

5. When ready to serve, add arugula and balsamic vinegarette to taste.

Crispy Pancakes

I like homemade pancakes on Sunday mornings.

1 1/2 cups self rising flour (preferably cake flour)
1 teaspoon salt
1 Tablespoon baking pouder
3 Tablespoons sugar
1 can evaporated milk
1 cup milk
1 egg
1 teaspoon vanilla extract
2 Tablespoons Butter, melted

1. Mix flour, salt, baking powder, and sugar.

2. In seperate bowl, mix evaporated milk, egg, vailla, and melted butter.

3. Pour wet ingredients into dry. Stir gently to combine. Splash in more milk if mixture is overly thick.

4. Melt butter in heated pan. Drop batter by 1/4 cup measures.

White Bean and Sausage Ragout

I'm into beans and veggies lately, so here is my fave lunch for now....

White Bean and Sausage Ragout with Tomatoes and Kale

Olive Oil
Chopped onion
Andoille sausage (or any other low fat spicy sausage, like chicken w/ jalapeno)
1 zucchini, cut into bite sized pieces
3 garlic cloves, crushed
1/2 lb. trimmed kale
1/2 cup water
2 (16-oz) cans cannellini beans
1 (14.5) can diced tomatos, undrained

Heat oil in a large skillet over medium high heat. Saute onion and sausage until browned. Add zucchini and garlic. Cook 2 minutes. Add kale and remaining ingredients. Bring to a boil. Cover, rduce heat, and simmer until heated through.

Elaine's BBQ Sauce

My MIL made this sauce and it's been the standby for ribs ever since...

Elaine's BBQ Sauce

Combine and cook the following together for about 15 minutes over medium high heat:

1/2 c Caro syrup
1/2 c ketchup
1/2 cup finely chopped sweet onion
1 garlic clove, minced
3 whole cloves
1/2 of an orange, juiced
1 T vinegar
Salt
Pepper
1/4 t Worschteshire sauce
1/4 t Tobasco
1 T butter