QChique Goes Walkabout
On journey: Find strange, new and some very ordinary things.

INGREDIENTS
1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 1/2 cups shredded Swiss cheese (6 oz)
2 tablespoons sliced green onions (2 medium)
1 tablespoon chopped pimientos
2 eggs
1/2 cup milk
1/4 teaspoon salt
Dash ground nutmeg

DIRECTIONS
1. Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.

2. Remove pie crusts from pouches; place flat on cutting board or pastry cloth. With 2 1/2-inch round cutter, cut 12 rounds from each crust. Press 1 pie crust round into bottom and up sides of each muffin cup.

3. Place 1 tablespoon cheese in each cup. Top each with a few onion slices and pimiento pieces. In 2-cup measuring cup, beat eggs, milk, salt and nutmeg with fork until well blended. Pour mixture into crusts, filling to within 1/4 inch of top.

4. Bake 25 to 30 minutes or until golden brown. Cool 2 minutes. With tip of knife, lift quiches from cups. Serve warm.

INGREDIENTS
2 Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
2 eggs
1/3 cup milk
1/4 teaspoon ground mustard
1 cup frozen potatoes O'Brien with onions and peppers (from 28-oz bag)
1/2 cup diced ham
1/2 cup shredded Cheddar cheese (2 oz)
DIRECTIONS
1. Place frozen biscuits on microwavable plate. Microwave uncovered on Medium (50%) 30 to 40 seconds or until soft.
2. Heat oven to 350°F. In medium bowl, beat eggs, milk and mustard with wire whisk until blended. Stir in potatoes, ham and cheese.
3. Spray 1-quart casserole with cooking spray. Cut each biscuit into 8 pieces; arrange evenly in dish. Pour egg mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuits are covered with egg mixture.
4. Bake 40 to 45 minutes or until edges are golden brown and center is set. Let stand 5 minutes before serving.

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1/3 cup shredded Swiss cheese
1/4 cup chopped cooked bacon
1 tablespoon chopped green onion (1 medium)
1 egg
3 tablespoons whipping cream

DIRECTIONS
1. Heat oven to 375°F.

2. If using crescent rolls: Unroll dough into 1 large rectangle on work surface. Press into 12x9-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough on work surface. Press into 12x9-inch rectangle.

3. Cut dough into 12 squares. Gently press squares into 12 ungreased mini muffin cups, shaping edges to form rims 1/4 inch high. Spoon cheese evenly into dough-lined cups. Top each with bacon and onion. In small bowl, beat egg and whipping cream with wire whisk or fork until blended. Spoon slightly less than 1 tablespoon mixture into each cup.

4. Bake 15 to 20 minutes or until edges are golden brown and filling is set. Cool 5 minutes. Remove from muffin cups.

INGREDIENTS
1 egg
2 tablespoons milk
1 (16.3-oz.) can Pillsbury® Grands!® Flaky Layers Refrigerated Original Biscuits
1 (2.1-oz.) pkg. precooked bacon, cut into 1/2-inch pieces
3 oz. (3/4 cup) shredded Cheddar cheese
1/4 cup finely chopped green onions (4 medium)

DIRECTIONS
1. Heat oven to 350°F. Spray 11x7- or 12x8-inch (2-quart) glass baking dish with cooking spray. In large bowl, beat egg and milk with wire whisk until smooth.

2. Separate dough into 8 biscuits; cut each into quarters. Gently stir biscuit pieces into egg mixture to coat evenly. Fold in bacon, cheese and onions. Spoon mixture into sprayed dish; arrange biscuit pieces in single layer.

3. Bake at 350°F. for 23 to 28 minutes or until golden brown. Cut into squares.

Ingredients
3 cup(s) store-bought tomato juice
2 teaspoon(s) prepared horseradish
1 teaspoon(s) salt
1/2 teaspoon(s) freshly ground pepper
1 1/2 tablespoon(s) fresh lemon juice
2 teaspoon(s) Worcestershire sauce
1/2 teaspoon(s) hot sauce

Directions

Stir ingredients; pour into an airtight bottle. Mixer can be refrigerated up to 1 week.

Ingredients
U.S. Metric Conversion chart
2 bottle(s) (25 ounces each) blood orange juice, chilled
3 can(s) (12 ounces each) natural orange soda, such as San Pellegrino Aranciata, chilled
3 tablespoon(s) fresh lime juice
8 ounce(s) light rum, such as Appletons
5 dash(es) bitters
1 blood orange or orange, cut into 1/4-inch-thick wedges and frozen

Directions
Fill ice cube trays with 1 1/2 cups orange juice, and freeze. To make punch, stir remaining orange juice, soda, lime juice, rum, and bitters into a 16-cup punch bowl. Before serving, add frozen orange slices. Add ice cubes as needed to keep chilled.

Ingredients
8 ounce(s) semisweet chocolate, roughly chopped
4 tablespoon(s) unsalted butter
2/3 cup(s) all-purpose flour, spooned and leveled
1/2 teaspoon(s) baking powder
1/2 teaspoon(s) salt
2 large eggs
3/4 cup(s) (packed) light-brown sugar
1 teaspoon(s) vanilla extract
1 package(s) (12-ounce) semisweet chocolate chunks


Directions

1.Preheat oven to 350 degrees F. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

2.In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

3.Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Ingredients
Butter, room temperature, for pan
1/2 cup(s) all-purpose flour (spooned and leveled)
1/2 cup(s) yellow cornmeal
2 tablespoon(s) sugar
1 teaspoon(s) baking powder
1 teaspoon(s) salt
1/4 teaspoon(s) baking soda
1 large egg
1 1/2 cup(s) sour cream
1 package(s) (10 ounces) frozen corn kernels, thawed and patted dry


Directions

1.Preheat oven to 425 degrees, with rack in upper third. Butter 24 mini muffin cups; set aside. In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, salt, and baking soda.

2.Make a well in center of flour mixture. In well, whisk together egg, sour cream, and corn. Mix with flour mixture just until incorporated (do not overmix).

3.Dividing evenly, spoon batter into prepared muffin pan. Bake until tops have browned and a toothpick inserted in the center of a muffin comes out clean, 10 to 15 minutes. Let stand 5 minutes in pan; turn out onto a cooling rack. Serve, or cool completely and store at room temperature in an airtight container, up to 2 days.

Ingredients
10 ounce(s) soft goat cheese
2 tablespoon(s) coarsely chopped fresh dill
Freshly ground pepper
1 pound(s) thinly sliced smoked salmon
1 small red onion, halved and thinly sliced
1 loaf(s) ciabatta bread, sliced and toasted

Directions

1.Stir together cheese and dill; season with pepper.

2.Arrange salmon and onion on a platter. Serve with spread and toast

Ingredients
8 ounce(s) small red potatoes, halved
3 tablespoon(s) extra-virgin olive oil
Coarse salt and freshly ground pepper
12 large eggs
2 teaspoon(s) Dijon mustard
2 dash(es) hot sauce, such as Tabasco
2 tablespoon(s) unsalted butter
2 leeks, white and pale-green parts only, thinly sliced crosswise, rinsed well
8 ounce(s) baked ham, cut into 1/4-inch pieces


Directions

1.Preheat oven to 400 degrees F. Arrange potatoes on a rimmed baking sheet. Drizzle with 1 tablespoon oil; season with salt and pepper. Roast until tender and golden brown, about 30 minutes. Set aside.

2.Preheat broiler. Whisk eggs, mustard, 1/2 teaspoon salt, 1/4 teaspoon pepper, and the hot sauce in a large bowl; set aside.

3.Heat butter and remaining 2 tablespoons oil in a large cast-iron skillet over medium heat until butter has melted. Add leeks; cook, stirring, until soft, about 5 minutes. Add ham; cook, stirring, until heated through, about 2 minutes.

4.Add egg mixture, and gently stir with a heatproof rubber spatula. Cook, using spatula to pull eggs away from sides, allowing uncooked egg to run underneath, until almost set, about 8 minutes.

5.Arrange potatoes over top of frittata. Broil frittata until set and lightly golden, 30 seconds to 1 minute. Serve, cut in wedges, warm or at room temperature.

Ingredients

Brownie Bites

2/3 cup(s) all-purpose-flour
1/2 cup(s) unsweetened cocoa
1/2 teaspoon(s) baking powder
1 pinch(s) salt
3/4 cup(s) granulated sugar
3 tablespoon(s) butter or margarine, melted and cooled
2 tablespoon(s) honey
1 teaspoon(s) vanilla extract
1 large egg white
Topping

1 cup(s) confectioners' sugar
1 tablespoon(s) milk
1 tablespoon(s) butter or margarine, softened
1/2 teaspoon(s) peppermint extract
2 ounce(s) white chocolate, melted and cooled
2 ounce(s) round hard peppermint candies, broken into chunks


Directions

1.Prepare Brownie Bites: Preheat oven to 350°F. Grease large cookie sheet.
2.In large bowl, combine flour, cocoa, baking powder, and salt. In medium bowl, whisk sugar, butter, honey, vanilla, and egg white until blended. Stir sugar mixture into flour mixture; then, with hand, press dough just until blended.
3.With greased hands, shape dough into 1-inch balls and place on prepared cookie sheet 2 inches apart; press to flatten slightly. Bake 7 to 8 minutes or until brownies have cracked slightly. Transfer to wire rack to cool.
4.Prepare Topping: In medium bowl, whisk confectioners' sugar and milk until smooth. Whisk in butter and extract, then whisk in melted chocolate until smooth. Swirl 1 teaspoon topping on each cookie. Top each frosted cookie with 1 candy piece. Store in tightly sealed container with waxed paper between layers at room temperature up to 3 days or in freezer up to 1 month.

Ingredients
1 pound baby carrots
1/4 cup orange juice
3 tablespoons brown sugar
2 tablespoons butter
1 pinch salt
2 Tsp Cornstarch

Directions
1.Place carrots in a shallow saucepan, and cover with water. Boil until tender. Drain.

2.Meanwhile combine orange juice, brown sugar, butter, salt & cornstarch and blend well. Bring to boil and until butter and sugar melt and pour over carrots.

Ingredients
1/2 cup packed dark brown sugar
1/4 cup cornstarch
1/4 teaspoon salt
2 cups milk
1/4 cup light corn syrup
3 egg yolks, beaten
3 tablespoons butter
1 teaspoon vanilla extract
3/4 cup chopped pecans
1 (9 inch) pie shell, baked

3 egg whites
1/4 teaspoon cream of tartar
1 pinch salt
3/8 cup white sugar
1/4 cup chopped pecans

Directions
1.In the top of a double boiler, combine brown sugar, cornstarch, and 1/4 teaspoon. salt. Stir in milk and corn syrup. Cook over boiling water, stirring constantly, 20 minutes or until thickened.
2.In a medium bowl, beat egg yolks until thick and lemon colored. Gradually stir 1/2 cup of hot mixture into yolks. Pour back into remaining milk mixture, stirring constantly. Cook 5 minutes over boiling water, stirring frequently. Remove from heat; stir in butter, vanilla and 3/4 cup pecans. Pour into pastry shell. Preheat oven to 350 degrees F (175 degrees C.)
3.Beat egg whites cream of tartar, and pinch of salt until foamy. Gradually add sugar, beating until stiff peaks form. Spread meringue over filling, sealing to edge of pastry. Sprinkle with remaining 1/4 cup pecans.
4.Bake in the preheated oven for 12 minutes, or until golden brown. Cool to room temperature. Chill thoroughly.

INGREDIENTS
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
4 tablespoons cranberry chutney (from 9.4-oz jar) or whole berry cranberry sauce (from 16-oz can)
4 slices (about 5 oz) thinly sliced turkey breast
2/3 cup shredded Monterey Jack cheese

DIRECTIONS
1. Heat oven to 375°F. Spray large cookie sheet with cooking spray.
2. If using crescent rolls: Unroll dough; press into 12x8-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; press into 12x8-inch rectangle.
3. Spread cranberry chutney on top of rectangle, within 1/4 inch of edges. Arrange sliced turkey evenly over cranberry chutney. Sprinkle shredded cheese over sliced turkey.
4. Starting with longest side, roll up; pinch long side to seal. With serrated knife, cut into 24 slices. Place cut side down on cookie sheet.
5. Bake 10 to 15 minutes or until golden brown. Remove from cookie sheets. Serve warm.

ngredients
4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar

Directions
1.Preheat oven to 400 degrees F (200 degrees C).
2.Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
3.Bake 45 minutes in the preheated oven, until crust is golden brown.

Ingredients
U.S. Metric Conversion chart
2 cup(s) sugar
1/2 cup(s) orange juice
1/4 cup(s) balsamic vinegar
1 piece(s) (1-inch) peeled fresh ginger
1 stick(s) cinnamon
2 bag(s) (12 ounces each) cranberries
2 firm, ripe medium Bosc or Anjou pears, peeled, cored, and cut into small cubes

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Directions

1.In 4-quart saucepan, combine sugar, orange juice, vinegar, ginger, and cinnamon stick; heat to boiling over medium-high heat, stirring occasionally. Add cranberries and pears; heat to boiling, stirring frequently. Reduce heat to medium-low and cook 15 minutes or until most cranberries pop, pears are very tender, and relish thickens slightly, stirring occasionally.
2.Discard ginger and cinnamon stick. Spoon relish into serving bowl; cover and refrigerate until well chilled, about 3 hours or up to 4 days.

Ingredients
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract

1/2 cup packed brown sugar
1/3 cup all-purpose flour
3 tablespoons butter, softened
1/2 cup chopped pecans

Directions
1.Preheat oven to 325 degrees F (165 degrees C). Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2.In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a 9x13 inch baking dish.
3.In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4.Bake in the preheated oven 30 minutes, or until the topping is lightly brown.

Ingredients
2 tablespoons butter
2 tablespoons all-purpose flour
1 teaspoon salt
1 teaspoon white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 tablespoon butter, melted

Directions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3.Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4.Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Ingredients
15 slices white bread, lightly toasted
4 Cups Croutons
2 tablespoons butter
1 large onion, finely chopped
2 stalks celery, finely chopped
2 eggs, lightly beaten
4 cups chicken broth
3 teaspoons rubbed sage
1 teaspoon thyme
1 can sliced mushrooms
1 teaspoon garlic powder
salt and pepper to taste

Directions
1. Allow the toasted bread to sit approximately 24 hours, until hard.
2. Lightly grease a 9x13 inch baking dish.
3. Crush the bread and croutons into crumbs with a rolling pin. Place the crumbs in a large bowl.
4. Melt the butter in a medium saucepan over medium heat. Stir in the onion and celery and slowly cook until soft. Remove from heat and drain.
5. Mix the eggs and 2 cups chicken broth and musrooms into the bread crumbs. The mixture should be moist, but not mushy. Use water, if necessary, to attain desired consistency. Mix in the onion, celery, rubbed sage, thyme, garlic powder, salt and pepper.
6. Press the mixture into the baking dish and leave overnight in fridge.
7. Preheat oven to 325 degrees F (165 degrees C). Bake 1 hour in the preheated oven, basting occasionally with additional chicken broth, or until the top is brown and crisp.

Ingredients

* 1 cup light sour cream
* 1 jar green salsa or salsa verde
* 1 bunch fresh spinach, or bag of baby spinach rinsed and thinly sliced
* 2 cups shredded Monterey Jack cheese
* 1 (10 ounce) package Multi-Grain Tortillas

Directions

1. Preheat the oven to 350F

2. In a small bowl, stir together half of the sour cream and the green salsa. Spread enough to coat the bottom into a 9x13 inch baking dish.

3. On each tortilla, spread a small amount of the salsa and sour cream in the center. Lay a small handful of spinach over that, and sprinkle with Monterey Jack cheese. Roll up, secure with a toothpick and place into the baking dish.

4. Pour the remaining salsa over the top and sprinkle with the remaining cheese.

3. Bake for 20 to 25 minutes in the preheated oven, until the enchiladas are browned and heated through.

You can also add some chopped cooked chicken breast, etc.

Ingredients
4 (about 1 1/4 pounds) boneless, skinless chicken breast halves, pounded thin
1/3 cup(s) all-purpose flour
2 eggs, slightly beaten
2 tablespoon(s) olive oil, divided
1/4 cup(s) chopped shallots or onion
1 teaspoon(s) fresh thyme leaves or 1/2 teaspoon dried thyme leaves, crushed
3 tablespoon(s) lemon juice
1 jar(s) alfredo sauce
1 tablespoon(s) finely chopped fresh parsley
1 teaspoon(s) grated lemon peel (optional)

Directions

1.Season chicken, if desired, with salt and ground black pepper. Dip chicken in flour, then eggs, coating well.

2.Heat 1 tablespoon olive oil in 12-inch nonstick skillet over medium heat and cook chicken, turning once, 5 minutes or until thoroughly cooked. Remove chicken and set aside.

3.Heat remaining 1 tablespoon olive oil in same skillet and cook shallots and thyme, stirring occasionally, 2 minutes or until shallots are tender. Stir in lemon juice and cook 1 minute. Stir in sauce, parsley, and lemon peel; heat through.

4.Spoon sauce over chicken and serve, if desired, with hot cooked rice or pasta.

Ingredients
4 fully-cooked breaded chicken cutlets
1 jar(s) Tomato & Basil Pasta Sauce
1/2 cup(s) shredded mozzarella cheese (optional)
8 ounce(s) bow tie pasta, cooked and drained

Directions

1.Preheat oven to 375 degrees F.

2.Arrange chicken in 13- x 9-inch baking dish. Pour sauce over chicken, then sprinkle with cheese.

3.Bake 15 minutes or until heated through. Serve over hot bow ties.

Ingredients
1 tablespoon(s) olive oil
4 (about 1 1/4 pounds) boneless, skinless chicken breast halves
4 plum tomatoes, chopped
1/3 cup(s) dry white wine or chicken broth
1 jar(s) (24-ounce) alfredo sauce
1 tablespoon(s) thinly sliced fresh basil leaves (optional)

Directions

1.Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.

2.Add tomatoes to same skillet and cook, stirring occasionally, 6 minutes.

3.Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet.

4.Simmer covered 5 minutes or until chicken is thoroughly cooked. Stir in basil.

5.To serve, arrange chicken on platter and spoon hot sauce over chicken. Serve, if desired, with hot cooked pasta or rice.

Ingredients
6 (about 1 1/2 pounds) boneless, skinless chicken breast halves, pounded 1/4-inch thick
6 slice(s) (thin) prosciutto or boiled ham
6 slice(s) (thin) provolone cheese
1 tablespoon(s) olive oil
1/4 cup(s) Italian seasoned dry bread crumbs
1 jar(s) alfredo sauce


Directions

1.Preheat oven to 400°.

2.Season chicken, if desired, with salt and ground black pepper.

3.Evenly top each chicken breast with slice of prosciutto, then cheese; roll up and secure with wooden toothpicks.

4.Brush chicken with olive oil, then coat with bread crumbs.

5.Arrange chicken on baking sheet and bake 25 minutes or until chicken is thoroughly cooked.

2.Meanwhile, heat sauce in medium saucepan. To serve, spoon heated sauce onto serving platter. Slice chicken rollatini and arrange over sauce. Serve, if desired, with hot cooked pasta or rice.

Ingredients
1 tablespoon(s) olive oil
4 (about 1 1/4 pounds) boneless, skinless chicken breast halves
1 small onion, chopped
1 slice(s) bacon or pancetta, chopped
1 cup(s) frozen green peas, thawed
1/3 cup(s) dry white wine or chicken broth
1 jar(s) alfredo sauce


Directions

1.Heat olive oil in 12-inch nonstick skillet over medium-high heat and brown chicken. Remove chicken and set aside.

2.Cook onion, bacon, and peas in same skillet, stirring occasionally, 6 minutes or until bacon is cooked and onion is tender.

3.Add wine and cook 1 minute. Stir in sauce. Bring to a boil over high heat. Reduce heat to low, then return chicken to skillet.

4.Simmer covered 5 minutes or until chicken is thoroughly cooked.

5.Sprinkle, if desired, with cracked black pepper and serve

Ingredients
4 boneless, skinless chicken breast halves (about 1 1/4 pounds)
1 egg, slightly beaten
3/4 cup(s) Italian seasoned dry bread crumbs
2 ounce(s) thinly sliced prosciutto or deli boiled ham
1 jar(s) marinara with burgundy wine sauce
4 ounce(s) fresh mozzarella cheese, thinly sliced
8 ounce(s) spaghetti, cooked and drained

Directions

1.Preheat oven to 400 degrees F.

2.Dip chicken in egg, then bread crumbs, coating well. Arrange chicken in 13- x 9-inch baking dish.

3.Bake 20 minutes. Top chicken with prosciutto, then 1 1/2 cups pasta sauce. Top with mozzarella cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over hot spaghetti tossed with remaining heated sauce. Sprinkle, if desired, with Parmesan cheese shavings.

Ingredients

* 1 pound penne pasta
* 2 tablespoons butter, divided
* 4 boneless, skinless chicken breasts, trimmed of fat and cut crosswise into 1/4-inch slices
* 2 tablespoons Cajun-style blackened seasoning
* 4 cloves garlic, chopped
* 1 large red onion, cut into wedges
* 1 green bell pepper, seeded and sliced into strips
* 1 red bell pepper, seeded and sliced into strips
* 1 yellow bell pepper, seeded and sliced into strips
* 1 teaspoon crushed red pepper flakes
* 1/4 teaspoon curry powder
* salt and pepper to taste
* 2 (24 ounce) jars meatless spaghetti sauce

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook until tender but still firm, about 8 minutes. Drain.

2. Meanwhile, melt 1 tablespoon of butter in a wok or large skillet over medium-high heat. Add chicken pieces; cook and stir until browned. Season with blackened seasoning, and remove the chicken from the wok and set aside.

3. Melt the remaining butter in the wok over medium-high heat. Add the garlic and onion; cook and stir until fragrant and beginning to brown. Add the green, red and yellow pepper strips, and season with red pepper flakes, curry powder, salt and pepper. Cook and stir until the peppers are hot. Return the chicken to the wok and pour in the spaghetti sauce. Heat through and serve over pasta.

Ingredients:
2 jars (16 ounces each) picante Sauce
1 can (about 16 ounces) jellied cranberry sauce, cut up
1 cup packed brown sugar
1/3 cup prepared mustard
1 teaspoon freshly grated or ground nutmeg
1 boneless pork shoulder (about 5 pounds), cut into 2-inch chunks
24 white rolls with sesame seeds
Shredded lettuce
Prepared coleslaw

Directions:
Stir the picante sauce, cranberry sauce, sugar, mustard and nutmeg in a 6-quart saucepot. Heat to a boil over medium-high heat and cook for 10 minutes.

Add the pork to the saucepot and heat to a boil. Reduce the heat to low. Cover and cook for 2 hours or until the pork is fork-tender.

Remove the pork from the sauce and cool slightly.

Shred the pork, using two forks.

Return the pork to the sauce and heat through.

Serve about 1/2 cup shredded pork in each roll. Top with lettuce and coleslaw.

Ingredients
500 g minced beef
1 onion, chopped
1 cup water, divided
2 beef bouillon cubes
1/4 cup ketchup
2 teaspoons worcestershire sauce
pepper
1/2 teaspoon oregano
1 pinch nutmeg
3 tablespoons plain flour
2 puff pastry sheets

Directions
1 Pre-heat oven at 220 degrees Celsius (428F).

2 Brown meat and onion.

3 Add 3/4 cup of the water, bouillon cubes, ketchup and Worcestershire sauce, pepper, oregano, and nutmeg.

4 Boil and cover for 15 minutes.

5 Blend flour with the remaining 1/4 cup water until it becomes a smooth paste; add to the meat mix.

6 Let cool.

7 Grease a pie dish and line with puff pastry.

8 Add the cooled filling mixture; brush edges of pastry with milk or beaten egg; put the pastry top on; press edges down with a fork.

9 Trim edges and glaze top with milk or beaten egg.

10 Bake in a very hot oven, 220 degrees Celsius (428F) for 15 minutes.

11 Reduce heat to 180 degrees Celsius (356F) and bake for 25 more minutes, or until golden brown.

INGREDIENTS
1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
2 tablespoons butter or margarine
1/4 cup chopped onion
1 tablespoon all-purpose flour
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup chicken broth
1 package (6 oz) refrigerated cooked Southwest-flavor chicken breast strips, coarsely chopped
1 can (15 oz) black beans, drained, rinsed
3 tablespoons Old El Paso® canned chopped green chiles, drained
1 cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
1/2 cup shredded Cheddar-Jack with jalapeño peppers cheese blend (2 oz)
1/2 cup Old El Paso® Thick ‘n Chunky salsa (any variety)

DIRECTIONS
1. Heat oven to 375°F. Place four 6-oz custard cups upside down on cookie sheet with sides. Spray cups with cooking spray.
2. Unroll dough on work surface; press into 12x8-inch rectangle. Cut into 4 squares. Place 1 dough square over each custard cup, stretching to fit bowl.
3. Bake 12 to 15 minutes or until golden brown. Cool 5 minutes. Remove from custard cups. Place on cooling rack.
4. Meanwhile, in 2-quart saucepan, melt butter over medium heat. Add onion; cook about 2 minutes, stirring occasionally, until tender. Add flour, salt and pepper; stir until well blended. Gradually stir in broth; cook and stir until bubbly and thickened. Stir in chicken, black beans, green chiles and corn. Simmer about 5 minutes or until hot.
5. Spoon about 3/4 cup chicken mixture into each crescent bowl. Top with cheese and salsa.

Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:

* 1 large eggplant
* 1 clove garlic
* 1/4 - 1/2 cup lemon juice (depending on taste)
* 3 tablespoons tahini
* 1 teaspoon salt
* 3 tespoons olive oil
* Garnishment
* 2 tablespoons lemon juice
* 2 teaspoon olive oil

Preparation:
Preheat oven to 375 degrees and bake eggplant for 30 minutes, or until outside is crisp and inside is soft.

Allow to cool for 20 minutes.

Cut open eggplant and scoop out the flesh into colander and allow to drain for 10 minutes. Removing the excess liquid helps to eliminate a bitter flavor.

Place eggplant flesh in a medium bowl. Add remaining ingredients and mash together. You can also use a food processor instead of by hand. Pulse for about 2 minutes.

Place in serving bowl and top with lemon juice and olive oil. Add other garnishments according to taste.

Serve with warm or toasted pita or flatbread. Enjoy!
Garnishment Ideas for Baba Ghannouj
Baba ghannouj always has to have olive oil on top for garnishment. However you can spice things up a bit by adding crushed red pepper, a dash of cumin, parsley or coriander.

Ingredients:

* 1 large cucumber, peeled and chopped
* 2 cups plain yogurt
* 1 teaspoon dried mint
* 1/2 teaspoon salt

Preparation:
Combine yogurt and cucumbers. Add mint and salt. Stir well.

Refrigerate 2 hours prior to serving.

INGREDIENTS:
Crust
1 1/2 cups thin chocolate wafer cookie crumbs (about 30 cookies)
1/4 cup butter or margarine, melted
Filling
1/4 cup all-purpose flour
2 teaspoons pumpkin pie spice
1 can (15 oz) pumpkin (not pumpkin pie mix)
4 packages (8 oz each) cream cheese, softened
1 cup packed brown sugar
2/3 cup granulated sugar
5 eggs
Topping
1/2 cup chopped pecans, toasted*
2 oz bittersweet baking chocolate, coarsely chopped
1 tablespoon vegetable oil
1 cup caramel topping

DIRECTIONS:
1. Heat oven to 300°F. Wrap foil around outside of bottom and side of 9-inch springform pan to prevent drips. Spray bottom and 1 inch up side of pan with cooking spray. In small bowl, mix cookie crumbs and melted butter. Press crumb mixture on bottom and 1 inch up side of pan. Bake crust 8 to 10 minutes or until set. Cool at room temperature 5 minutes. Refrigerate about 5 minutes or until completely cooled.

2. Meanwhile, in another small bowl, mix flour, pumpkin pie spice and pumpkin; set aside. In large bowl, beat cream cheese with electric mixer on medium speed until smooth and creamy. Gradually beat in brown sugar and granulated sugar until smooth. On low speed, beat in eggs, one at a time, just until blended. Gradually beat in pumpkin mixture until smooth. Pour filling over crust.

3. Bake 1 hour 15 minutes to 1 hour 25 minutes or until edge of cheesecake is set but center still jiggles slightly when moved. Run knife around edge of pan to loosen cheesecake. Turn oven off; open oven door at least 4 inches. Let cheesecake remain in oven 30 minutes. Ideally cheesecake should be baked using a water bath method, if uncomfortable with this method, use above method.

4. Cool in pan on cooling rack 30 minutes. Refrigerate at least 6 hours or overnight before serving.

5. Just before serving, sprinkle pecans over top of cheesecake. In small microwavable bowl, microwave chocolate and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 15 seconds, until melted. Drizzle chocolate over pecans.

6. To serve, run knife around edge of pan to loosen cheesecake; carefully remove side of pan. Drizzle caramel topping over each serving. Store covered in refrigerator.

*To toast pecans, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until pecans begin to brown, then stirring constantly until light brown.

Ingredients
1 1/2 pound(s) red potatoes, cut into 1-inch chunks
1 tablespoon(s) olive oil
4 piece(s) (6 ounces each) salmon fillet
2 tablespoon(s) prepared horseradish sauce
1/2 cup(s) loosely packed fresh dill, chopped

Directions
1.Preheat oven to 450 degrees F. In 15 1/2- by 10 1/2-inch jelly-roll pan, toss potatoes with oil, 1/4 teaspoon salt, and 1/8 teaspoon coarsely ground black pepper. Roast potatoes 10 minutes.

2.After potatoes have roasted 10 minutes, remove pan from oven. With spatula, push potatoes to an end of pan to make room for fish. Place fish in pan; sprinkle with 1/2 teaspoon salt and roast with potatoes 15 minutes or until fish flakes easily when tested with a fork and potatoes are browned and tender.

3.Transfer fish to platter and top with horseradish sauce; sprinkle with half of dill. Toss potatoes with remaining dill; arrange on platter with fish.

Ingredients
1 pound(s) sweet and/or hot Italian sausage, cut crosswise into thirds
1 pound(s) small red potatoes, each cut in half
1 large (about 1 pound) onion, cut into 12 wedges
2 red and/or yellow peppers, cut lengthwise into 8 pieces
1 tablespoon(s) olive oil

Directions

1.Preheat oven to 450° F.

2.In 15 1/2" by 10 1/2" jelly-roll pan, combine sausages, potatoes, onion, peppers , olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper; toss to coat.

3.Roast sausage mixture 30 to 35 minutes or until potatoes are fork-tender and sausages are lightly browned, stirring once halfway through roasting.

Ingredients
12 ounce(s) whole wheat penne pasta
1 large bunch broccoli, cut into florets
12 ounce(s) hot Italian turkey sausage
1 pint(s) grape tomatoes, each cut in half
1/2 cup(s) (loosely packed) fresh basil leaves, chopped
1/4 cup(s) freshly grated Pecorino Romano cheese

Directions

1.Heat large saucepot of salted water to boiling on high. Add pasta and cook as label directs, adding broccoli when 3 minutes of cooking time remain. Reserve 1/2 cup cooking water; drain pasta and broccoli.

2.Meanwhile, thinly slice sausage on the diagonal. In 12-inch nonstick skillet, cook sausage on medium 7 to 8 minutes or until it begins to brown, stirring occasionally. Add tomatoes and cook 5 minutes longer, stirring.

3.Stir pasta, broccoli, and 1/4 cup pasta cooking water into sausage mixture in skillet; heat through, adding additional cooking water if needed. Remove from heat; stir in basil and cheese.

Ingredients
1 cup(s) walnuts
1/3 cup(s) lightly packed flat-leaf parsley with thick stems removed
2 clove(s) garlic, smashed
3 tablespoon(s) grated Parmesan cheese, plus more for serving
1/2 cup(s) olive oil
1/2 teaspoon(s) salt
1/4 teaspoon(s) fresh-ground black pepper
1 pound(s) fresh or frozen cheese tortellini
1 tablespoon(s) butter

Directions

1.In a food processor or blender, pulse the walnuts, parsley, garlic, Parmesan, oil, salt, and pepper to a coarse puree.

2.In a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh and 12 minutes for frozen. Reserve 1/2 cup of the pasta water. Drain the tortellini. Toss with 1/4 cup of the reserved pasta water, the walnut pesto, and the butter. If the pasta seems dry, add more of the reserved pasta water. Sprinkle with additional Parmesan and pass more at the table.

Ingredients

1 pound(s) rotini or cavatappi
2 cup(s) whole milk
8 ounce(s) cream cheese
3 tablespoon(s) unsalted butter
1 teaspoon(s) fresh-ground pepper
1/2 teaspoon(s) salt
1 1/2 cup(s) grated sharp Cheddar
1 1/2 cup(s) (about 6 ounces) shredded smoked Gouda

Directions

1.Cook the pasta and make the sauce:
Preheat oven to 350 degrees F. Cook the pasta following package directions. Strain the pasta, rinse with cold water to cool and prevent clumping, drain well, and transfer to a large bowl. Set aside. Combine the milk, cream cheese, butter, pepper, and salt in a medium saucepan. Cook over medium heat, stirring occasionally, until the butter and cream cheese have melted -- about 10 minutes.

2.Assemble the macaroni and cheese:
Toss the Cheddar and Gouda with the reserved pasta. Add the hot milk mixture and stir until well combined. Transfer pasta to a 3-quart baking dish and bake until the macaroni is set and the top is golden brown -- about 30 minutes. Divide macaroni and cheese among 8 plates and serve hot.

INGREDIENTS
3/4 cup all-purpose or unbleached flour
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup Butter
1/2 cup Chopped Nuts, if desired
1 can (16.3 oz) flaky layers refrigerated biscuits
1 can (21 oz) apple, blueberry or cherry pie filling
1 to 1 1/2 cups whipping cream
Cinnamon-sugar

DIRECTIONS
1. Heat oven to 350°F. In medium bowl, mix flour, brown sugar and cinnamon. With pastry blender or fork, cut in butter until mixture looks like coarse crumbs. Stir in nuts.

2. Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press each biscuit round in ungreased 2 3/4x1 1/4-inch muffin cup. Spoon 2 tablespoons pie filling into each biscuit-lined cup. Sprinkle each with about 2 tablespoons flour mixture. (Cups will be full.)

3. Bake 15 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups; place on cooling rack. Cool 10 minutes.

4. In small bowl, beat whipping cream until stiff peaks form. Top each serving with whipped cream; sprinkle with cinnamon-sugar. Store in refrigerator.

Serves Two

INGREDIENTS
2 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz pkg.)
10 fresh asparagus spears, trimmed
1/4 teaspoon olive oil
1 tablespoon butter
1/4 cup light mayonnaise
1 tablespoon milk
2 teaspoons lemon juice
1/4 teaspoon dried dill weed
1 (6-oz.) can skinless boneless pink or red sockeye salmon, drained, flaked
4 thin slices tomato

DIRECTIONS
1. Heat oven to 375°F. Arrange frozen biscuits and asparagus on ungreased cookie sheet. Drizzle oil over asparagus. Bake at 375°F. for 20 to 24 minutes or until biscuits are deep golden brown and asparagus is crisp-tender.

2. During last 10 minutes of baking, microwave butter in small microwave-safe bowl on High for 20 to 30 seconds or until melted and hot. Stir in mayonnaise, milk, lemon juice

INGREDIENTS
4 oz sweet baking chocolate, cut into pieces
1/4 cup unsalted butter, regular butter or margarine
1/4 cup packed brown sugar
2 tablespoons all-purpose flour
2 tablespoons coffee-flavored liqueur or cold brewed coffee
1 egg
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
24 whole macadamia nuts
3 oz white chocolate baking bar, cut into pieces
1/3 cup cream cheese spread (from 8-oz container)
1/2 cup whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla

DIRECTIONS
1. Heat oven to 350°F. In 1-quart saucepan, melt sweet chocolate and 1/4 cup butter over low heat, stirring constantly, until smooth. Remove from heat. Stir in brown sugar, flour, liqueur and egg; set aside.

2. Unroll dough into 2 long rectangles; firmly press perforations to seal. Cut each rectangle in half lengthwise. Cut each half crosswise into 6 (2-inch) squares. Press or roll out each square to 2 3/4-inch square. Place 1 square in each of 24 ungreased mini muffin cups; firmly press in bottom and up side, leaving corners of dough extended over edge of each cup.

3. Place 1 macadamia nut in each dough-lined cup. Spoon about 2 teaspoons filling mixture over nut in each cup.

4. Bake 12 to 15 minutes or until filling is set and corners of dough are golden brown. Cool 5 minutes. Remove from pan; place on cooling racks. Cool completely, about 30 minutes. Refrigerate until thoroughly chilled, about 1 hour.

5. Meanwhile, in 1-quart saucepan, melt baking bar and cream cheese spread over low heat, stirring constantly, until smooth. Cover with plastic wrap; refrigerate until thoroughly chilled, about 1 hour, stirring occasionally.

6. In small bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed just until soft peaks form. Add chilled baking bar mixture; beat on low speed just until well blended. Pipe or spoon topping over tops of chilled cups. Refrigerate until topping is set, about 30 minutes. Store truffle cups in refrigerator.

Ingredients

8 ounce(s) turkey andouille sausage, sliced 1/4 inch thick
1 green or yellow pepper, chopped
1 can(s) (14 1/2-ounce) stewed tomatoes
1 cup(s) uncooked instant brown rice
8 ounce(s) chicken tenders, each cut crosswise in half
1 bunch(es) green onions, sliced


Directions

1.Heat 12-inch skillet on medium until hot. Add sausage and pepper, and cook 5 minutes, stirring occasionally.

2.Stir in tomatoes with their juice, rice, chicken, 1/2 cup water, and 1/4 teaspoon salt; heat to boiling on high. Reduce heat to low; cover and simmer 10 minutes or until rice is just tender. Remove skillet from heat; stir in green onions

Ingredients:

CRUST
4 tablespoons unsalted butter
2 ounces bittersweet chocolate, coarsely chopped
1/4 cup sugar
1 large egg, lightly beaten
1/4 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1/4 cup finely chopped walnuts

CHEESECAKE
4 ounces bittersweet chocolate, chopped
1 1/2 pounds cream cheese, softened
1 cup sugar
4 large eggs, at room temperature
1 1/2 tablespoons cornstarch
1 teaspoon pure vanilla extract
2 cups canned pumpkin puree (1 pound)
1/2 teaspoon cinnamon
1/2 teaspoon freshly grated nutmeg
Pinch of ground cloves

Directions:

1.MAKE THE CRUST:
Preheat the oven to 325°. Lightly butter a 9-inch springform pan. In a medium saucepan, melt the butter with the chopped chocolate over low heat, stirring constantly. Remove the melted chocolate mixture from the heat and let it cool slightly, then stir in the sugar and the lightly beaten egg until blended.

2.In a small bowl, whisk the flour with the baking powder and salt. Add the dry ingredients to the melted chocolate mixture. Stir the chopped walnuts into the brownie batter. Spread the batter in the prepared springform pan and smooth the surface with a spatula. Bake for 10 minutes, or until risen and dry to the touch. Let cool completely. Wrap the outside of the pan in a large sheet of foil. Leave the oven on.

3.MAKE THE CHEESECAKE:
In a medium glass bowl, melt the chopped chocolate in a microwave oven on high for about 1 minute, stirring halfway through. In a large bowl, using an electric mixer, beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well between additions. Beat in the cornstarch and vanilla. Add 1 cup of the cheesecake batter to the melted chocolate and stir until well blended. Beat the pumpkin puree and the cinnamon, nutmeg and cloves into the remaining cheesecake batter.

4.Pour three-fourths of the pumpkin cheesecake batter over the brownie crust. Pour the chocolate batter on top of the pumpkin cheesecake batter. If the chocolate batter is too thick to pour easily, heat it in a microwave oven on high for 10 seconds. Spoon the remaining pumpkin cheesecake batter on top of the chocolate batter. Use a table knife to make a few decorative swirls: Do not overswirl.

5.Set the springform pan in a medium roasting pan. Add enough hot water to the roasting pan to reach halfway up the side of the springform pan. Bake the pumpkin cheesecake in the hot water bath in the center of the oven for 1 1/2 hours, or until it is firm around the edges but slightly jiggly in the center. Turn the oven off, prop the door several inches open and let the cheesecake stand in the water bath in the warm oven for 1 hour, or until it is completely set.

6.Remove the marbled pumpkin cheesecake from the water bath and refrigerate it until thoroughly chilled, at least 4 hours or overnight. Remove the foil and springform pan ring from the cheesecake. Carefully transfer the cheesecake to a platter, cut into wedges and serve.

Make Ahead
The baked cheesecake can be refrigerated in the springform pan for up to 4 days

Ingredients
1 large jalapeño
Four 9-ounce boxes frozen artichokes—thawed, drained and coarsely chopped
3/4 cup mayonnaise
3/4 cup freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
1 teaspoon kosher salt
1 teaspoon Tabasco
2 1/2 ounces sharp white cheddar cheese, shredded (1 cup)
Crackers or sliced baguette, for serving

Directions
1.Preheat the oven to 350°. Roast the jalapeño directly over a gas flame, turning, until charred all over. Let cool, then peel and seed the jalapeño and cut it into 1/4-inch dice.

2.In a large bowl, mix the artichokes with the jalapeño, mayonnaise, Parmigiano, garlic, lemon juice, lemon zest, salt and Tabasco. Transfer the mixture to a 1-quart baking dish. Bake for about 15 minutes, or until hot.

3.Preheat the broiler. Sprinkle the shredded cheddar evenly over the hot dip. Broil for about 2 minutes, until browned in spots and bubbly. Serve hot or warm, with crackers.

Ingredients:

•Salt and freshly ground black pepper, to taste
•1 pound pasta, such as spaghetti or rigatoni
•1/4 cup extra virgin olive oil (enough to coat bottom of pan)
•1/4 pound pancetta (Italian bacon), chopped
•1 teaspoon red pepper flakes
•5 to 6 cloves garlic, chopped
•1/2 cup dry white wine
•2 large egg yolks
•Freshly grated Romano cheese
•Handful of finely chopped fresh flat-leaf parsley, for garnish

Directions:

1. Put a large saucepot of water on to boil. Add a liberal amount of salt, and pasta. Cook to al dente, about 8 minutes.

2. Meanwhile, heat a large skillet over medium heat. Add olive oil and pancetta. Brown pancetta 2 minutes. Add red pepper flakes and garlic and cook 2 to 3 minutes more. Add wine and stir up all pan drippings.

3. In a separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup) pasta cooking water. This tempers the eggs and keeps them from scrambling when added to the pasta.

4. Drain pasta well and add directly to skillet with pancetta and oil. Pour egg mixture over pasta. Toss rapidly to coat pasta without cooking egg. Remove pan from heat and add big handful of cheese, lots of pepper, and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes. Garnish with parsley and extra grated Romano.

Ingredients

• 3 Tbsp / 45 ml best-quality olive oil
• 1 1/2 Tbsp / 22 ml balsamic vinegar
• Juice of one fresh lime
• 1 tsp / 5 ml chili powder
• 1/2 tsp / 2 1/2 ml paprika
• 1 large onion, chopped into thick pieces
• 2 garlic cloves, pressed or minced
• 1 tsp / 5ml cayenne pepper
• Sea salt, to taste
• Freshly ground black pepper, to taste
• 1 lb / 454 g boneless skinless chicken breast*, cut into 1 1/2 inch / 4-cm pieces

*NOTE: Use pork, beef or bison tenderloin or turkey as alternative kabob meats. A sturdy, meaty fish such as salmon works well here too.

Preparation

1.In a small bowl whisk together the olive oil, vinegar and lime juice. Season with chili powder, paprika, cayenne pepper, salt, and pressed garlic.
2.Place the chicken in a shallow baking dish with the sauce and stir to coat.
3.Preheat the grill to medium high. Thread the chicken onto the skewers, alternating with chopped onion pieces. Discard the marinade.
4.Lightly oil the grill grate. Grill the skewers for 10 to 15 minutes or until the chicken juices run clear.

Ingredients
1 tablespoon(s) olive oil
4 chicken thighs
4 chicken drumsticks
2 teaspoon(s) salt
1/2 teaspoon(s) fresh-ground black pepper
2 ounce(s) smoked ham, cut into 1/4-inch dice
1 small onion, chopped
2 clove(s) garlic, minced
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 cup(s) canned tomatoes, drained and chopped
1 tablespoon(s) tomato paste
2 cup(s) canned low-sodium chicken broth or homemade stock
1 cup(s) rice, preferably long-grain
2 tablespoon(s) chopped fresh parsley

Directions

1.In a large, deep frying pan, heat the oil over moderately high heat. Season the chicken with 1/4 teaspoon each of the salt and pepper. Cook the chicken, turning, until well browned, about 8 minutes in all. Remove. Pour off all but 2 tablespoons of the fat from the pan.

2.Reduce the heat to moderately low. Add the ham, onion, and garlic to the pan and cook, stirring occasionally, until the onion starts to soften, about 2 minutes. Add the bell peppers and cook, stirring occasionally, until they start to soften, about 3 minutes longer.

3.Add the tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons salt and 1/4 teaspoon of the pepper and bring to a simmer. Stir in the rice and add the chicken in an even layer. Simmer, partially covered, over moderately low heat until the chicken and rice are just done, 20 to 25 minutes. Sprinkle with parsley.

Ingredients
1 cup(s) pecans
2 tablespoon(s) cornstarch
1 teaspoon(s) dried thyme
1 teaspoon(s) paprika
1 1/2 teaspoon(s) salt
Cayenne
1 egg
2 tablespoon(s) water
4 boneless, skinless chicken breasts
3 tablespoon(s) cooking oil
1 cup(s) mayonnaise
2 tablespoon(s) grainy or Dijon mustard
1/2 teaspoon(s) white-wine vinegar
1/2 teaspoon(s) sugar
2 tablespoon(s) chopped fresh parsley


Directions

1.In a food processor, pulse the pecans with the cornstarch, thyme, paprika, 1 1/4 teaspoons of the salt and 1/8 teaspoon cayenne until the nuts are chopped fine. Transfer the mixture to a medium bowl.

2.Whisk together the egg and the water in a small bowl. Dip each chicken breast into the egg mixture and then into the nut mixture.

3.In a large nonstick frying pan, heat the oil over moderate heat. Add the chicken to the pan and cook for 5 minutes. Turn and continue cooking until the chicken is golden brown and cooked through, 5 to 6 minutes longer.

4.Meanwhile, in a small bowl, combine the mayonnaise, mustard, vinegar, sugar, parsley, a pinch of cayenne and the remaining 1/4 teaspoon salt. Serve the chicken with the mustard dipping sauce.

It always tickles me when a customer is too stupid to know that the problem is because of their stupidity and not because of a genuine problem. Its totally fine if you don't understand something, there are plenty of things I don't know either, but when there is a problem because a person doesn't understand how to do something and they try to blame me for it, then I have a serious problem with it. Take for example this eMail from today:

"The unit sent to me (Item number: ********) will not load an OS. Its a BSD everytime.Please rectify, negative reviews really aren't my thing. Please contact me 212-***-**** Thanks
- c*tex****"

Now obviously this idiot doesn't understand how to load his XP drivers correctly when doing an install and his workstation is giving him exactly the screen at exactly the time it is supposed to....prompting him to follow the proceedure that the workstation is expecting him to. That he does not know that is not what makes him an idiot.

What makes him an idiot is the fact that he assumes his ignorance is my fault and that he has to be threatening (as in "negative reviews aren't my thing" Neither apparently is common sense.)

Use your head people! Enough said

The SEAL Challenge is one month away.....cannot wait!

As we know the Japanese economy is the second largest in the world. As we also have heard it is currently shrinking at the fastest rate in 30 years. Exports to the USA are down nearly 60% from last year.

Now Tokyo has embarked on yet another public works initiative that some in the government are hoping will spread to the rest of Japan shortly.

What of it?

Well in the 90's the government spent $2 trillion on a massive public works campaign. How well did that work? Well on the one hand Japan arguably has THE best infastructure in the world, fast and cheap broadband everywhere, excellent and convenient (if not crowded) mass public transportation, etc. On the other hand the 90's public works spending pushed Japan into massive public debt to the tune of 175% of Japan's GDP.

Might be something we and Obama and his team might want to have considered.

Poor silly gun makers, the Army is NEVER gonna do a subcompact. Quit creaming over this, its not a new concept so you should know by now its never going to be done. They would have MP5s by now if they were going to ever.

It has been reported that yesterday the Obama vet insurance plan was scrapped due to an overwhelming lack of support, or more pointedly, opposition to the proposal.

Basically vets also have private insurance. In some cases if they get treatment from the VA (such as for combat related injuries, on-going care, etc) the insurance company doesn't have to pay for it. The administration thinks this unfairly advantages the insurance companies that collected premiums and now don't have to pay for treatment. So they were proposing that the insurance companies would be forced to reimburse the VA for treatment provided for combat related injuries and similar and raising around $500 million for the Department of Veterans Affairs. Sounds fair right?

Well anyone who knows the tiniest bit about how insurance companies work and also know the astronomical costs that can be incurred by combat related injuries can quickly figure out that 1) Coverage limits would very quickly be reached and 2) The insurance companies would raise rates to probably more than the vets could ever hope to cover thus leaving them without insurance for them and their families.

Bear in mind, I don't think anyone would disagree that it is universally accepted that the United States should care for those who have borne the battle having been sent into war by and injured in the service of the United States. I think Bob Filner, D-California, said it very well that the budget "cannot be balanced on the backs (or legs, or kidneys, or hearts) of our nation's combat-wounded heroes." This is the responsibility of the United States, not some souless insurance company.

So now the proposal is DOA. However, the attitude from the administration seems to be "Fine then! You didn't want us to get more money for you, then you're out of luck if you come asking for any more money for vet issues! Oh and by the by, suck it Department of Veteran's Affairs, you can go and figure out where to come up with that $500 million we were going to have for you with this plan."

Its quite sad really that they would even consider such a plan and then when shot down act like the vets are biting the hand that feeds them. Why wouldn't the administration rather consider going after the 1.7 Billion that the GAO found in 2008 could have been charged to private insurance and wasn't and was never sought but could be under existing rules? That's a whole lot more than $500 Million?

1. If the bit is 0 the value of that bit is 0!!(you're so smart)


2. If the bit is 1 the bit has the value of the decimal value based on the bit position (as we learned previously)

So now to convert the Octet to a decimal we need to add the values of all the bits to determine the decimal number of the Octet

So using the above Octet of 00101110, starting with the first 0 (we do not add the value of 128 that we would if it had a 1 in that bit position instead of a 0) + 0 (64 if a 1 bit) + 32 (it has a 1 bit in this position remember) + 0 (16 position) + 8 + 4 + 2 + 0 (1 position)= 46. YAY!! Easy, right?

Here you try this one: 01100100

1. A bit is one digit. Either a one (1) or a zero (0)


2. A byte is eight (8) bits, in any combination (remember a bit is either 1 or 0). This is also called an Octet. for example: 00101110


3. Each Octet (combination of eight bits) can be converted to a decimal number


4. Each bit position in an Octet has a decimal value assigned to it. It goes like this 128 64 32 16 8 4 2 1. To make it easier think of the 0 and 1 as false and true or no and yes or off and on (whatever works for you for this initial concept). The above number therefore would be like this if you were imagining no/yes:

128 = 0/no 64 = 0/no 32 = 1/yes 16 = 0/no 8 = 1/yes 4 = 1/yes 2 = 1/yes 1 = 0/no

Digest this and more tomorrow.

As some of my friends know I accepted the All Cash in 2009 challenge put to me at the beginning of the year. First of all I need to issue a disclaimer. Yes I certainly have heard that the bank is the “safest” place for your money. If someone steals your purse or wallet there is no calling the bank to dispute transactions, and so on. I also know that if everyone only used cash and had no credit cards, let alone money in checking and bank savings accounts the banking industry would most likely collapse, yada yada yada. That being said…this is an all-cash year for me for various reasons. Of course I still have long term savings that I am not touching and indeed contributing more too, but in terms of everyday living…I have switched to cash. This is mostly an experiment that I was put up to, but I am finding it quite a lot of fun to say the least.

People who follow the stunts of those wonderfully wacky folks with Improv Everywhere know what kind of reaction you can expect when pants-less individuals ride the subway en masse. I bet however those people would be much more surprised at the reaction one gets when paying for purchases in all cash. Preferably one dollar bills. Try it sometime. $239 of groceries in $1 bills. (Yes, yes holding up the line my ass, there were plenty of open lanes last time I tried this). People turn reddish for some reason.

“Wow, you have a lot of one dollar bills.”

“Why yes I do.”

I guess I don’t know what I would say if someone was paying with one dollar bills other than the obvious disingenuous quips that come to mind.

It is reported that a Dallas man about to be laid off from his job at General Dynamics shot himself in his employer's parking lot after police bungled the job.

Apparently police received a call indicating the man may be suicidal and was in possession of a gun while heading to his workplace. Police arrived and pulled up behind the man who exited his vehicle to face the officer. The man then allegedly pointed his gun at the cop and the cop fired at the man. The man reportedly then put a round through his own head. The Dallas medical examiner is saying the man died of a single contact gunshot wound to the head and there were no other wounds on his body.

This smacks of incompetence to me. Just saying.

In case you have not read this excellent review of the cult book "The Secret" on Amazon:

The Secret saved my life!, December 4, 2007
By Ari Brouillette
Please allow me to share with you how "The Secret" changed my life and in a very real and substantive way allowed me to overcome a severe crisis in my personal life. It is well known that the premise of "The Secret" is the science of attracting the things in life that you desire and need and in removing from your life those things that you don't want. Before finding this book, I knew nothing of these principles, the process of positive visualization, and had actually engaged in reckless behaviors to the point of endangering my own life and wellbeing. At age 36, I found myself in a medium security prison serving 3-5 years for destruction of government property and public intoxication. This was stiff punishment for drunkenly defecating in a mailbox but as the judge pointed out, this was my third conviction for the exact same crime. I obviously had an alcohol problem and a deep and intense disrespect for the postal system, but even more importantly I was ignoring the very fabric of our metaphysical reality and inviting destructive influences into my life. My fourth day in prison was the first day that I was allowed in general population and while in the recreation yard I was approached by a prisoner named Marcus who calmly informed me that as a new prisoner I had been purchased by him for three packs of Winston cigarettes and 8 ounces of Pruno (prison wine). Marcus elaborated further that I could expect to be anally raped by him on a daily basis and that I had pretty eyes. Needless to say, I was deeply shocked that my life had sunk to this level. Although I've never been homophobic I was discovering that I was very rape phobic and dismayed by my overall personal street value of roughly $15. I returned to my cell and sat very quietly, searching myself for answers on how I could improve my life and distance myself from harmful outside influences. At that point, in what I consider to be a miraculous moment, my cell mate Jim Norton informed me that he knew about the Marcus situation and that he had something that could solve my problems. He handed me a copy of "The Secret". Normally I wouldn't have turned to a self help book to resolve such a severe and immediate threat but I literally didn't have any other available alternatives. I immediately opened the book and began to read. The first few chapters deal with the essence of something called the "Law of Attraction" in which a primal universal force is available to us and can be harnessed for the betterment of our lives. The theoretical nature of the first few chapters wasn't exactly putting me at peace. In fact, I had never meditated and had great difficulty with closing out the chaotic noises of the prison and visualizing the positive changes that I so dearly needed. It was when I reached Chapter 6 "The Secret to Relationships" that I realized how this book could help me distance myself from Marcus and his negative intentions. Starting with chapter six there was a cavity carved into the book and in that cavity was a prison shiv. This particular shiv was a toothbrush with a handle that had been repeatedly melted and ground into a razor sharp point. The next day in the exercise yard I carried "The Secret" with me and when Marcus approached me I opened the book and stabbed him in the neck. The next eight weeks in solitary confinement provided ample time to practice positive visualization and the 16 hours per day of absolute darkness actually made visualization about the only thing that I actually could do. I'm not sure that everybody's life will be changed in such a dramatic way by this book but I'm very thankful to have found it and will continue to recommend it heartily.

http://www.amazon.com/review/R2X2TB3S4O5I60?ie=UTF8&ref%5F=cm%5Fcr%5Frdp%5Fperm

Prayer on Being Made Redundant:

Thank you, Heavenly Father, that in the middle of the sadness, the anger, the uncertainty, the pain, I can talk to you. Hear me as I cry out in confusion, help me to think clearly, and calm my soul. As life carries on, may I know your presence with me each and every day. And as I look to the future, help me to look for fresh opportunities, for new directions. Guide me by your Spirit, and show me your path, Through Jesus, the Way, the Truth and the Life. Amen.

Prayer for Those Remaining in the Workplace:

Suddenly, what seemed so secure is now so very fragile. It's hard to know what I feel: Sadness, certainly, Guilt, almost, at still having a job to go to, And fear of the future: Who will be next?
How will I cope with the increased pressure of work? Lord Jesus, in the midst of this uncertainty, help me to keep going: To work to the best of my ability, Taking each day at a time, And taking time each day to walk with you For you are the Way, the Truth and the Life. Amen.

I suppose a self-answering one. Would the anti-abortion/birth control crowd rather a bunch of young single mothers? You don't have to be brilliant to figure out this leads to lower quality of life in most cases not to mention crime, and yes yes all the inspiring stories aside, statistically speaking it is indisputable. Maybe if they said "Hey get pregnant! We will support financially you and your bastard for life!" they would have better luck. Hey plenty of people are looking for a free ride after all.