Southwestern Style Twice Baked Potatoes

Prep Time: 45 Minutes
Cook Time: 15 Minutes
Makes 8 Servings

Ingredients:

• 4 baking potatoes
• 1/2 onion, diced
• 1/2 cup milk
• salt and pepper to taste
• 3 tablespoons butter
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 2 jalapeno peppers, seeded and chopped
• 1 tablespoon minced garlic
• 2 cups shredded Cheddar cheese
• 4 tablespoons bacon bits
• 1/4 cup sour cream

Directions:

1. Cook each potato in the microwave until tender enough to pierce with a fork, about 8 minutes. Allow potatoes to cool, then slice in half lengthwise.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Scoop out the centers of the potato halves, leaving about 1/2 inch of potato in the skin to keep its shape.
4. Place skins on a greased baking sheet and place the scoopings into a bowl.
5. Mash the potato in the bowl with milk, salt, pepper and butter until smooth, or as smooth as you prefer.
6. Stir in the green and red peppers, jalapeno and garlic until evenly distributed. Mound the mixture into the potato skins. Sprinkle cheese and bacon bits over the top.
7. Bake for 15 minutes in the preheated oven, or until the cheese is starting to toast.

Recipe taken from:

http://allrecipes.com/Recipe/Southwestern-Style-Twice-Baked-Potatoes/Detail.aspx

Sloppy Joe Meatballs

Ingredients:

Meatballs:

• 1 large egg, beaten
• 1/4 cup fine dry bread crumbs
• 1 medium onion, finely chopped (1/2 cup)
• 1/4 teaspoon dried oregano, crushed
• 1 pound lean ground beef

Sauce:

• 1/2 cup chopped green sweet pepper
• 1 tablespoon cooking oil
• 1 (15 ounce) can tomato sauce
• 2 tablespoons brown sugar
• 1 tablespoon prepared mustard
• 1 teaspoon chili powder
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic salt
• 2 or 3 dashes bottled hot pepper sauce (optional)

Directions:

Heat oven to 350 degrees F.

Combine egg, bread crumbs, 1/4 cup of the onion, and the oregano in a large mixing bowl. Add the ground beef and mix well. Shape into 42 meatballs about 3/4-inch in diameter. Arrange in a single layer in a 15 x 10-inch jellyroll pan. Bake for 12 to 15 minutes or until no pink remains. Drain well.
Meanwhile, cook remaining 1/4 cup onion and the sweet pepper in hot oil in a large saucepan until vegetables are tender. Stir in tomato sauce, brown sugar, mustard, chili powder, black pepper, garlic salt, and if desired, hot pepper sauce. Bring to boiling. Reduce heat and simmer, uncovered, for 5 minutes. Serve immediately.

Makes 21 servings.

Make-Ahead Tip: Carefully place drained meatballs in sauce. Place in shallow freezer containers. Cool slightly. Cover and freeze up to 1 month.

To serve, thaw meatball mixture in refrigerator overnight. Place in a large saucepan. Cook over medium-low heat until heated through (about 10 minutes), stirring occasionally.

Serve in a fondue pot, large warmed ceramic bowl or crockpot. Or, to reheat in a crockpot, heat thawed meatballs and sauce, covered, on HIGH for 2 to 2 1/2 hours.

Recipe taken from:
http://www.easychefrecipes.com

Tilapia with Chili Cream Sauce Recipe

Ingredients

• 1 lb tilapia filets (4 4oz filets)
• 2 tbsp cornmeal
• 2 tbsp flour
• Nonstick cooking spray
• 1 tsp olive oil
• 1 tbsp butter
• 2 tsp flour
• 1 tbsp chili powder
• 1/2 tsp ground cumin
• 3/4 cup half and half
• 2 tbsp chopped cilantro

Directions

Fish:

1. Thaw fish if frozen, pat dry with paper towels.
2. In a small bowl stir together cornmeal and 2 tbsp of flour.
3. Sprinkle over both sides of each piece of fish.
4. Lightly coat a 12-inch nonstick skillet wit h cooking spray.
5. Add the oil and preaheat the skillet over medium-high heat.
6. Add the fish cook over medium to med-high heat for 4 to 6 minutes or until fish flakes easily, turning once.
7. Remove fish from skillet keep warm.

Sauce:

1. Melt butter in the same skillet.
2. Stir in 2 tsp of flour, the chili powder, and cumin.
3. Stir in half and half. Cook and stir until thickened and bubbly.
4. Cook and stir for 1 min more.

To serve spoon the sauce over t he fish and garnish with the chopped cilantro.

Makes 4 servings

Recipe taken from
http://recipes.sparkpeople.com/recipe_details.asp?nutrition_id=11514738

Easy Mexican Rice (Spanish Rice) Recipe

Ingredients:

• 2 tablespoons oil
• 1/4 of a medium onion
• minced red bell pepper
• minced green bell pepper
• minced yellow bell pepper
• 1/2 cups rice
• 3 cloves finely chopped garlic
• 2 1/2 cups chicken broth
• 1 cup plain tomato sauce
• 4 heaping tablespoons of finely chopped parsley (optional)
• tblsp of minced jalepeno

Preparation:

1. In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened.
2. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color.
3. Add in the garlic to the rice and saute for one more minute.
4. Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) and then add in the parsley if you're using it.
5. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

Substitutions- If you don't have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don't have tomato sauce you can use 1 cup of unseasoned stewed tomatoes (with their liquid) that have been chopped, or canned diced tomatoes with their liquid.

Recipe taken from:

http://mexicanfood.about.com/od/quickmexicanrecipes/r/SpanishRice.htm

Chicken In Pancake Recipe

Ingredients:

• 12oz Cooked chicken breast
• 8oz Button mushrooms
• 2oz Butter
• 1oz Plain flour
• 1/2 Pint chicken stock
• Salt & Pepper
• 4oz Grated Cheese (a medium chedder is best for this)
• 12 Pancakes

 Directions:

1. Start off by shredding the coocked chicken
2. Slice the button mushrooms
3. Melt the butter in a saucepan. Once the butter is melted toss in the sliced mushrooms and cook them for about 2-3 minutes in the butter (the mushrooms should be quite soft after 2-3 minutes, if they are not cook them for another minute)
4. Stir the flour into the saucepan with the butter and mushrooms and cook for another minute(stir continuously so as to avoid burning the mixture)
5. Stir in the chicken stock. Bring the stock to the boil, then let it all simmer for another 2-3 minutes.
6. Toss in the shredded chicken and a pinch of salt and pepper simmer for 1 minute
7. Spoon the mixture into the pancakes and fold them into 1/4s place into a baking tray or oven dish
8. Sprinkle the cheese on top of the pancakes and bake them in the oven for 25 minutes at 190 degree C ( Gas mark 5) the cheese should be golden and bubbly.

Steamed fish with spicy ginger sesame sauce

Ingredients

• one whole fish cleaned or 200 – 300 grams of white fish fillet such as red snapper
• salt and pepper for seasoning
• 3 tbs soy sauce (or more depending on your taste)
• 1/2 cup water
• 1 tbs sugar (or more depending on your taste)
• 4 drops chili oil or 1 tsp crushed red pepper
• 3 cloves garlic, minced
• 2 tbs thinly sliced ginger
• 2 tsp sesame oil
• 2 stalks spring onions, chopped (set aside some for garnishing)
• 2 tbs chopped coriander, stems and leaves (set aside some for garnishing)

Directions:

1. Steam whole fish in steamer until cooked. Depending on how large the fish is, this can take from 15 – 30 minutes. Place on serving plate and keep warm in a 200 oven. If using fish fillets, cut fillets in serving portions. Season with salt and pepper. Line steamer with parchment paper and place fillets. Cover and steam for 10 – 15 minutes until cooked through. Place in serving plates or keep in steamer until ready to serve.
2. In a pot, mix the rest of the ingredients and boil. Check seasoning and adjust.
3. Pour over fish and sprinkle with chopped coriander and spring onions. Serve with steamed rice.

Recipe taken from:
http://www.cafenilson.com/2009/02/steamed-fish-with-ginger-sesame-sauce/

Almost Indian Chicken Recipe

Ingredients:

• 1 whole cut-up chicken
• 2 tablespoons olive oil
• 1 piece (1x1-inch) ginger, cut in slivers
• 2 cloves garlic, crushed
• 1 large onion, sliced thin
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon curry powder
• 1/8 teaspoon freshly ground pepper
• 3/4 cup plain yogurt
• 1/2 cup chicken broth - divided use
• 1 1/2 tablespoons cornstarch
• 2 teaspoons soy sauce

Directions:

1. In frypan, place oil and heat over medium temperature. Add chicken, ginger, garlic and onion; sauté about 10 minutes or until chicken is brown on all sides and onion is transparent. Drain oil from frypan. 
2. In medium bowl, mix together cumin, coriander, parsley flakes, curry powder, pepper, yogurt and 1/4 cup of the chicken broth. Pour mixture over chicken and simmer about 40 minutes or until fork can be inserted in chicken with ease. Remove chicken to platter.
3. In small bowl, mix together cornstarch, soy sauce and remaining 1/4 cup chicken broth; add to frypan and cook, stirring, about 2 minutes or until thickened. Pour sauce over chicken.

Makes 4 servings.

Recipe taken from:
http://www.cooksrecipes.com/poultry/almost_indian_chicken_recipe.html