Pork Chop Dinner ... slow cooker

Prep: 5 minutes ... Bake : 6 hours ... Makes 4 servings

6 to 8 ...................medium carrots (1 pound) coarsely chopped
3 to 4 ...................medium potatoes , cubed
4 ..........................boneless pork loin chops ,(3/4-inch thick)
1 ..........................large onion . sliced
1 ..........................envelope  onion soup mix
2 ..........................cans (10-3/4 ounces each) condensed  cream of mushroom soup , undiluted

Place carrots and potatoes  in a 3-quart slow cooker  . Top with the pork chops  , onion , soup mix  and soup . Covver  and cook on low  for 6 hours  or until vegetables  and meat are tender .

Canned soup  creates  a comforting  gravy for  lucious pork and potatoes  in this simple meal -in-one  . Feel free  to vary the amount  of onion soup  mix in the recipe  to suit your family's taste .
Heart healthy

Tangy Bean Soup ... slow cooker

Prep : 15 minutes ... Cook: 4 hours  ...Makes 6 servings

2 ...............cans (14-1/2 ounces each) chicken broth
1 ............... package (16 ounces) frozen mixed vegetables
1 ................can (15 ounces) black beans , rinsed and drained
1 ................can (15 ounces) pinto beans , rinsed and drained
1 ................can (14-1/2 ounces) diced tomaroes , undrained
1 ................medium onion , chopped
1 ................tablespoon  chili powder
1 ................tablespoon minced fresh cilantro
4 ................garlic cloves . minced
1/4 ............teaspoon pepper
CORNMEAL DUMPLINGS:
1/2 ............cup all-purpose flour
1/2 ............cup shredded cheddar cheese
1/3 ............cup cornmeal
1 ...............tablespoon sugar
1 ...............teaspoon baking powder
1 ...............egg
2 ...............tablespoons milk
2 ...............teaspoons vegetable oil

1)      In a 5-quart  slow cooker  , combine  the first 10 ingredients . Cover  and cook on high  for 4 hours .
2)      FOR DUMPLINGS :Combine  the flour  , cheese , cornmeal , sugar and baking powder  in a large bowl . In another bowl  , combine the egg , milk and oil ; add to dry  ingredients  just until moistened  (batter will be stiff).
3)      Drop by heaping tablespoons  on to soup . Cover and cook on high for 30 minutes longer  (without lifting cover ) or until  a toothpick  in dumpling comes out  clean .

The great Southweastern flavor  makes  this soup  a real winner  with my family . The cornmeal dumplings  add a comforting  twist to the soup .
Heart Healthy

Chicken & Spinach Tortellini Soup

Makes 8 servings (2 quarts)

1-1/2  ...............cups sliced fresh mushrooms
2 ......................tablespoons  butter
2 ......................garlic cloves , minced
4 ......................cans (14-1/2 ounces each) reduced-sodium chicken broth
1 ......................package (9 ounces) refrigerated  cheese tortellini
4 ......................cups shredded rotisserie chicken
1 ......................package (6 ounces) fresh baby spinach , coarsely chopped
1/2 ...................teaspoon pepper
8 ......................teaspoons Parmesan cheese

1 )        In a Dutch oven , saute mushrooms  in butter until tender . Add garlic , cook 1 minute longer .
2 )        Add broth  and bring to a boil . Stir in tortellini for 7 to 9 minutes  or until tender  , stirring occasionally . Add the chicken  , spinach and pepper  ; cook until spinach is wilted . Sprinkle  each serving  with 1 teaspoon cheese .

Shredded rotisserie chicken is complemented  by fresh green spinach  and cheese tortellini in this easy soup . It makes a great  starter or light meal  with salad  and a crusty bread .
Heart healthy

Ham 'n' Cheese Strata

Makes 8 to 10 servings

12 ......................slices white bread , crusts removed
1 ........................pound fully cooked ham , diced
2 ........................cups (8 ounces) shredded cheddar cheese
6 ........................eggs
3 ........................cups milk
2 ........................teaspoons Worcestershire sauce
1 ........................teaspoon ground mustard
1/2 .....................teaspoon salt
1/4 .....................teaspoon pepper
* ***Dash cayenne pepper ****
1/4 .....................cup finely chopped onion
1/4 .....................cup finely chopped green pepper
1/4 .....................cup butter , melted
1 ........................cup crushed cornflakes

1) Arrange 6 slices of bread in the bottom of a greased 13-inch x 9-inch baking dish . Top with ham and cheese . Cover with remaining bread .
2) In a bowl , beat eggs , milk , Worcestershire sauce , mustard , salt , pepper and green pepper ; pour over all . Cover and refrigerate overnight .
3) Remove from the refrigerator 30 minutes before baking . Pour butter over bread ; sprinkle with cornflakes . Bake uncovered at 350* for 50 to 60 minutes or until a knife inserted near the center comes out clean . Let stand 10 minutes before serving.

My family wouldn't mind if I made this every weeekend ! I like to prepare it on holidays , serving it with fresh cinnamon buns and fresh fruit .
Heart healthy

Mardi Gras King Cake

PASTRY :
1 ...................cup milk
1/4 ................cup butter
2 ...................(.25 ounce) packages active dry yeast
2/3 ................cup warm water (110 degrees)
1/2 ................cup white sugar
2................... eggs
1 1/2 .............teaspoons salt
1/2................ teaspoon freshly grated nutmeg
5 1/2 .............cups all-purpose flour
FILLING:
1 ...................cup packed brown sugar
1 ...................tablespoon ground cinnamon
2/3 ................cup chopped pecans
1/2................ cup all-purpose flour
1/2 ................cup raisins
1/2 ................cup melted butter
FROSTING :
1              cup confectioners' sugar (I used 2 cups)
1             tablespoon water (I used about 2 1/2 tablespoons total)
PASTRY :
1 )          Scald milk, remove from heat and stir in 1/4 cup of butter. Allow mixture to cool to room temperature. In a large bowl, dissolve yeast in the warm water with 1 tablespoon of the white sugar. Let stand until creamy, about 10 minutes.
When yeast mixture is bubbling, add the cooled milk mixture. Whisk in the eggs. Stir in the remaining white sugar, salt and nutmeg. Beat the flour into the milk/egg mixture 1 cup at a time. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 to 10 minutes.
2 )         Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in volume, about 2 hours. When risen, punch down and divide dough in half.
3 )         Preheat oven to 375 degrees F (190 degrees C). Grease 2 cookie sheets or line with parchment paper.
For filling:
Combine the brown sugar, ground cinnamon, chopped pecans, 1/2 cup flour and 1/2 cup raisins. Pour 1/2 cup melted butter over the cinnamon mixture and mix until crumbly.
TO ASSEMBLE :
1 )        Roll dough halves out into large rectangles (approximately 10x16 inches or so). Sprinkle the filling evenly over the dough and roll up each half tightly like a jelly roll, beginning at the wide side. Bring the ends of each roll together to form 2 oval shaped rings. Place each ring on a prepared cookie sheet. With scissors make cuts 1/3 of the way through the rings at 1 inch intervals. Let rise in a warm spot until doubled in size, about 45 minutes.
2 )        Bake in preheated oven for 30 minutes. Push the doll into the bottom of the cake. Frost while warm with the confectioners' sugar blended with 1 to 2 tablespoons of water.
TIP :Note: My cakes took about 25 minutes to bake. I covered them with aluminum foil at about 15 minutes to avoid excessive browning.
TIP :Note: When you are ready to ice the cakes, you might want to make the icing seperate for each cake, especially if you are going to sprinkle them with colored sugars. The icing hardens pretty quickly.
If you find the baby in your slice , it's tradatition to give a party next year.

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SuperBowl Sunday Recipes

 

Peppery Chicken Wings

Ingredients

• 4 lbs (2 kg) chicken wings or drumettes
• 2 tbsp (30 mL) Montreal steak spice, Montreal chicken spice or Homemade Spice Mix (see below)
• 1 tbsp (15 mL) Tabasco sauce
• 1 tbsp (15 mL) apple cider vinegar or white vinegar
• 1 tbsp (15 mL) vegetable oil

Chicken wings are great for Friday night noshing, and these have just the right mix of heat, spice and tang. A shake of store-bought Montreal steak spice or chicken spice will do the trick. Both are popular blends sold in jars at your supermarket. Use drumettes if you want a healthier version ? they’re a little meatier than wings and have less fat.

1. Instructions

 
2. Arrange racks in top and bottom thirds of oven. Preheat oven to 450F (230C). Line 2 baking sheets with foil. For crispier wings, place chicken on a wire rack on each sheet. Cut off and discard wing tips, as they tend to burn and don¿t have much meat on them. Place wings in a large bowl. Sprinkle with Montreal steak spice and drizzle with Tabasco, vinegar and oil. Toss to evenly coat wings.
 
3. Spread wings out on racks. Roast in preheated oven until skin is crispy and brown, 40 to 50 minutes. Don¿t turn wings over during roasting. Remove from oven. Fantastic with beer and tangy coleslaw.

4. Wing Dips

5. Want a cool dip for spicy wings? Grab extra napkins and try:
6. * creamy salad dressings, such as cucumber, caesar or Greek feta
7. * yogurt or sour cream with dill
8. * sour cream with blue cheese

Super Fast Chili

Ingredients

• 1 tbsp vegetable oil
• 1 medium onion, chopped
• 227 g pkg sliced button mushrooms
• 796 mL can diced tomatoes
• 1/2 450 g pkg lean ground beef
• 2 tbsp chili powder
• 1 tsp garlic powder
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 796 mL can red kidney beans, drained and rinsed
• sour cream, grated cheddar cheese and thinly sliced green onions (optional)

A traditional pot of chili made just the way you like it; with beans, tomatoes and cheddar cheese.

Instructions

• Heat a large saucepan over medium. Add oil, then onion and mushrooms. Cook until onion and mushrooms are soft, about 3 min. Crumble in meat and add seasonings. Using a fork, stir frequently to break meat up. Cook until no pink remains, 3 to 5 min. Reduce heat to medium-low. Stir in tomatoes and simmer, covered, until flavours develop, about 10 min.
• Stir in beans and cook until hot, about 2 more min. Spoon chili into bowls. Top with sour cream, cheese and green onion. Keeps well up to 3 days.

Ingredient Tip:

Chili powder is a mild blend of chili peppers, herbs and spices. Add cayenne or chili flakes for more punch.

Barbecue Chicken Tostadas

 

Ingredients

• FOR MEXICAN SALSA VERDE:
• 2 garlic cloves
• 1 anchovy fillet
• 1/4 cup capers, drained
• zest from 1 lime
• 2 tbsp lime juice
• 1/3 cup olive oil
• 1/4 cups coarsely chopped, packed flat-leaf parsley
• 1 1/4 cup chopped packed cilantro
•  
• FOR BBQ-CHICKEN TOSTADAS:
• 6 inch flour tortillas
• 1/2 cup sliced BBQ chicken
• thinly sliced fresh chilies
• chopped cilantro
• squeeze fresh lime juice

 

Jalapeno Pan Fries

 

 

 

 

ingredients

4 medium yellow potatoes cut into 1/2 inch sticks

2 tbsp vegetable oil

2 chopped green onions

1 seeded and diced jalapeno

1/4 tsp salt

 

 

 Instructions 

 

Boil a medium pot 1/3 full of water. Peel and cut 4 medium yellow potatoes into 1/2-in. sticks. Boil 5 min. Drain well and pat really dry. Heat a large non-stick pan over medium-high. Add 2 tbsp vegetable oil, then potatoes. Fry, pressing them against the pan to brown, about 10 min. Add 2 chopped green onions, 1 seeded and diced jalapeno and 1/4 tsp salt. Cook 3 more min