Peanut Butter Chocolate Granola Bars
1 egg white
1/2 c chunky peanut butter
1/3 c brown sugar
1/4 c honey
6 T butter, melted
2 c old-fashioned oats
1/2 c chopped almonds
1 c sweetened coconut flakes
2/3 c chocolate chips
1. Preheat oven to 350* and grease a 1/4 baking sheet. (If you don't have a 1/4 baking sheet, double the recipe and just use a regular baking sheet.)
2. In a medium bowl, use a hand mixer to beat the egg white until it starts to stiffen.
3.Stir in peanut butter, brown sugar, and honey; add butter, oats, almonds, and coconut. Sprinkle in chocolate chips.
4. Press lightly in to baking sheet to form an even layer; bake until edges begin to brown, about 15-20 minutes.
5. Remove from oven and let cool at least an hour before cutting.
Radish Butter Spread
1/2 cup unsalted butter, softened
1 bunch of radishes, washed and coarsely chopped
1 T dill
2 t parsley
1 t lemon juice
1 t salt
1/2 t pepper
1 loaf Italian bread, sliced in half (lengthwise)
1. Preheat oven to 400*.
2. Place everything except the bread into a food processor and blend well; spread evenly over bread.
3. Turn off oven heat and turn on broiler. Place bread on foil-lined baking sheet; broil for about 3-4 minutes on top rack, until golden brown and crispy.
Spinach Artichoke Penne
1 lb [whole wheat] penne pasta
2 T olive oil, separated
1- 14 oz can artichoke hearts, drained and quartered
2 c spinach, cleaned and dried
1/2 onion, coarsely chopped
1/2 c chicken broth
1 c walnuts
2 cloves of garlic, minced
1/2 pint half & half or heavy whipping cream
1 t salt
1 t pepper
1 c Parmesan cheese
1. Cook pasta to al dente; drain and set aside.
2. In a large skillet, heat 1 tablespoon olive oil over medium heat; add artichokes to heat up and brown slightly.
3. Meanwhile, place spinach, onion, chicken stock, walnuts, garlic, whipping cream, salt, pepper, and remaining tablespoon olive oil in food processor and blend well (do yourself a favor and do not try the sauce before you blend with artichokes and pasta).
4. Stir spinach sauce into artichoke skillet and loosely cover with lid; simmer over medium-low heat for about 2 minutes.
5. Stir pasta and cheese into skillet and heat for 1 minute. Serve.
Mango Chipotle Chicken
3 mangoes, peeled and pitted
1/2 bunch of cilantro
3 chipotle peppers in adobo, plus 1 T adobo sauce (in a can in the Mexican foods section/aisle)
2 T vinegar
5 cloves garlic
1 lime, zested and juiced
2 T olive oil
1 T salt
2 t pepper
5 boneless, skinless chicken breasts, diced
sour cream (opt)
shredded cheese (opt)
1. Throw all ingredients except chicken and rice in a food processor and puree until smooth.
2. Place chicken in a gallon-sized freezer bag and cover with sauce; coat chicken well.
3. Put bag in refrigerator overnight.
4. Preheat oven to 375*; place chicken and sauce in a greased 9x13 pan.
5. Bake for 45-60 minutes, until chicken is tender and cooked through.
4. Turn slow cooker on low; add chicken and sauce.
5. Cook for 6 hours (or 4 hours on high heat).
6. Serve over rice, and topped with sour cream and cheese to ease the heat kick.
Baked Tortilla Chips/Pita Chips
Any number of tortillas (corn make better tortilla chips; flour have a taste and consistency more like pita chips)
Salt or Garlic salt or Cinnamon-sugar mixture (for sweet, churro-like chips)
1. Preheat oven to 350* and line a baking sheet with foil.
2. Brush both sides of each tortilla with oil and stack.
3. Cut the tortillas into pieces (sixths work well).
4. Spread the chips out in a single layer on baking sheet and season with salt, or garlic salt, or cinnamon-sugar mixture.
5. Bake until golden brown and crisp, rotating the baking sheet once, about 12 to 15 minutes.