Carrot Cake

Grubilibious Contributor: Stacy McCarty

Cake ingredients: 1 1/2 cup flour
1 1/3 cup sugar
1/2 sweetened flaked coconut
1/3 cup chopped pecans
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
3 tablespoons canola oil
2 large eggs
2 cups grated carrot
1 1/2 cups canned crushed pineapple, drained

Cooking spray

Frosting ingredients: 2 tablespoons butter, softened
1 8oz. block of 1/3 less fat cream cheese, softened
3 cups of powdered sugar
2 teaspoons vanilla extract
Additional grated carrot (optional for garnish)

1. pre-heat oven to 350 degrees

2. to prepare cake, lightly spoon flour inyo dry measuring cups; level with a knife. Combine flour, sugar, coconut, pecans, baking soda, salt, and cinnamon in a large bowl; stir well with a whisk. Combine oil and eggs, stir well. Stir egg mixture, grated carrot, and pineapple into flour mixture. Spoon batter into a 13x9-inch baking pan coated with cooking spray. Bake at 350 for 35 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on wire rack (fyi- I baked for more like 20 minutes...I just tested it with a toothpick).

3. to prepare frosting, combine butter and cream cheese in a large bowl. Beat with a mixer at medium speed until smooth. Beat in powdered sugar and vanilla until smooth. Spread frosting over top of cake. Garnish each serving with grated carrot, if desired.

* This is actually about 1/2 the calories and fat of normal carrot cake. That's not saying much because carrot cake is terribly fattening, but this is a little better. And, it is sooooo good. I mean, so good.

5 Can Soup

Grubilicious Contributor: Suzanne Box

1 can skim evaporated milk
1 can rotel
1 can diced tomatoes
1 can cream of potato soup
1 can french onion soup

Mix it all and heat it up. I also add shredded chicken (the enchilada chicken from HEB is yummy because it is already seasoned). This soup has a little spice to it (maybe because of the seasoned chicken/rotel). Enjoy!

Roasted Pear and Argula Salad

Grubilicious Contributor: Jenny Beech

Ingredients
Pears:
4 Firm Anjou or Bartlett Pears (~2lbs)
1 Tablespoon Unsalted Butter
2 Tablespoons Sugar

Vinaigrette:
1.5 Tablespoons Extra-Virgin Olive Oil
2 Teaspoons White Wine Vinegar
1/2 Teaspoon Salt
Ground Black Pepper

Salad:
7 Cups Washed/Dried Arugula
4 Oz. Parmesan Cheese (Shaved w/ a Veggie Peeler)
1 Cup Walnuts (Toasted in a dry skillet over med heat
for ~3min)

Adjust an oven rack to the lower-middle position and
heat to 500. Peel and halve each pear lengthwise.
With a melon baller, remove the core. Set each
half-cut side down and slice lengthwise into fifths.
put the slices in a large bowl and toss with the
melted butter; add the sugar and toss to combine.
Spread the pears on a single layer on the preheated
baking sheet; making sure each slice lies flat. Roast
until browned on the bottom, about 10 minutes. Flip
each slice and roast until tender and deep golden
brown, about 5 minutes longer. Remove from the oven
and set aside to cool.

For the vinaigrette: Whisk the oil, vinegar, salt, and
pepper to taste together in a small bowl.

Salad: Combine the arugula reserved roasted pear
slices, and cheese in a large serving bowl. Ad the
vinaigrette and toss gently to combine; sprinkle with
the chopped walnuts and serve.

Beef Stew

Grubilicious Contributor: Stacy Fetterman

This recipe was given to me by Amy and for some reason the basil just makes it. It's so good and very easy.


2 lbs. stew meat
8 celery ribs cut into 1 1/2 inch pieces
8 carrots, cut into 1 1/2 inch pieces
5 potatoes, cut into 1 1/2 inch pieces
2 onions chopped
1 c. water
1 28 oz. can of diced tomatoes
1 tsp. beef bullion
1/3 c. quick cooking tapioca
2 tsp. salt
1/4 tsp. pepper
1 tsp. dried basil
1 tsp. garlic powder

Combine all ingredients in a dutch oven and bake at 325 for 2 1/2-3 hours.

Mozzarella Chicken

Grubilicious Contributor: Stacy Fetterman

INGREDIENTS
1/2 tablespoon olive oil
4 skinless, boneless chicken breast halves
1/2 teaspoon ground black pepper
1/2 teaspoon minced garlic
1/4 cup minced onion
1/2 cup chicken broth
4 cups spaghetti sauce
1 cup shredded mozzarella cheese

DIRECTIONS
Heat oil in a large skillet over medium high heat. Saute chicken breasts for 4 to 5 minutes each side, or until white. Add pepper, garlic, onion and broth. Cover and simmer over medium heat until broth cooks off, about 7 to 10 minutes.
Stir in spaghetti sauce, then cover and simmer another 10 minutes, or until chicken is cooked through and no longer pink inside. Sprinkle cheese on top, cover and cook for another 2 to 3 minutes, or until cheese is melted. Serve.

Shout out!

I have been asked to post a call for Weight Watcher recipes (or light recipes in general). I am going to need these in coming months as well...so, if you got any, please share! Email to me and I will post them. I have a couple, I think, so I will try to post soon.

Chicken Salad

Grubilicious Contributor: Stacy McCarty

Ingredients:

5-6 lb. whole chicken (I use about 3.5-4 lbs. boneless chicken breasts)
carrots, chopped*
onion, chopped*
celery, chopped*

3T. sugar
1 t. salt
1 t. mustard
1 1/2 T flour
1 egg, beaten
3/4 c. milk
4 T. vinegar
1 T. butter

Mayo to moisten (about 2 T)
Salt to taste
2 c. celery, diced
1 1/2 c. toasted slivered almonds

1. Boiled chicken, chopped carrots, chopped celery, and chopped onion until chicken is cooked. Chop chicken and discard vegetables. * These were just to give the chicken flavor so there is no set amount and you just toss them once chicken is cooked.
2. In a double broiler, cook the following 6 ingredients, sugar through vinegar until it boils. Take off heat and mix in 1 T. butter. Mix with chicken and let this mixture sit overnight.
3. The next day, add just enough mayo to moisten. We usually add about 2 T., but you may want to do a little more depending on how you like it. And then salt to taste. Add 2 cups of diced celery and 1 1/2 c. toasted almonds. (to toast almonds just lay slivers on cookie sheet and stick in the boiler for about 5 minutes or less- watch carefully, these are quick to burn).

Again, this makes a lot, so you may want to cut in half if you are just making for your family or you can eat off of it all week.

Spinach & Feta Pasta Salad

Grubilicious Contributor: Stacy McCarty

We hosted a shower for D this weekend and I promised I would post the recipes on this site. I think most of you have had this recipe and the chicken salad recipe (posted above) many times. My mom and I make them for every shower, but they are always a hit. No sense messing with a good thing! Keep in mind that this recipe and the chicken salad make a lot! So, if just making for your family, you may want to cut in half.

Ingredients:

1 cucumber, diced
1/2 c. red onion, diced
1 container of feta cheese
1 box of penne pasta (about 12 oz. give or take), cooked according to package
1/2 c. mayo
1 bag of baby spinach (give or take...you probably will not need the whole bag)
1/2 bottle of Cookwell & Company Cracked Pepper Vinaigrette*

1. Mix first 5 ingredients
2. Immediately before serving add spinach and dressing. Toss, serve & enjoy!

* This dressing is available at HEB in the specialty section and on the salad dressing isle. Or if you love it (like we do!), you can order it online by the case at several online fine food sites. I have found a lot of things to make with this stuff. It's great.

Raspberry Cheese Loaf

Grubilicious Contributor: Stacy Fetterman

This is going to sound weird, but it is totally addicting. Once people get over the jelly on top, they are pleasantly surprised. I get compliments on it all the time.

1 bag of shredded Mexican Blend Cheese
1/2 c chooped chives
8 slices of bacon
1 tbs. mayo
Raspberry Jelly or Preserves

Cook and Crumble the bacon. In a bowl, mix together the cheese, chives, bacon, and mayo. Once it is mixed well, form into a loaf on a plate. Top with Raspberry Jelly. Serve with crackers. Thicker crackers such as Melba Rounds work better because thin crackers tend the break, but Wheat Thins do taste great with it. You won't be able to stop eating it!

Cheesy Chicken Roll-Ups

Grubilicious Contributor: Stacy McCarty

Well, you asked for pictures and this is what you get...a huge cheese blob! Hahaha. This was tonight's dinner. It is a Trecy Schnitzer original and it is really...cheesy!

Ingredients:

1 small bell pepper, chopped
1 small onion, chopped
1 (16 oz) sour cream (I use light sour cream)
1 c. picante sauce
3/4 to 1 lb. chicken breasts, cooked and chopped
2 cups of shredded cheese (divided)
1 can cream of chicken soup
Approx. 10 flour tortillas

Directions:
1) Saute onion and bell pepper in about a tablespoon of butter until tender. Add sour cream, picante sauce, 1/2 of cheese and cooked,chopped chicken and simmer until fully mixed.
2) Fill each tortilla with chicken mixture, roll like a soft taco and place seam side down in a lightly greased 13x9 baking dish until all tortillas are touching and baking dish is full. Pour cream of chicken over roll-ups and spread evenly with a spoon. Sprinkle remaining cheese (or more if you are feeling extra cheesy) evenly over soup, cover with foil, and bake at 350 for 25-30 minutes. Enjoy!

Banana Pudding

Grubilicious Contributor: Stacy McCarty

This is my mom's banana pudding recipe for anyone who has tried it. Even for those of you who don't think that you like banana pudding, you will LOVE this. It is seriously the best stuff ever...this is Nathan's request every birthday or anytime my mom wants to make something special for him. Words cannot explain how yummy it is.

Ingredients:
1 large instant vanilla pudding
1 8oz. cream cheese (softened)
1 can Eagle Brand Sweetened Condensed Milk
3 c. milk
1 16oz. Cool Whip
1 box vanilla wafers
6 bananas (chopped)

Directions:
1. Combine and beat pudding, cream cheese, sweetened condensed milk and milk in large mixing bowl.
2. Take 1/2 of the Cool Whip and beat in with the above pudding mixture.
3. In serving bowl, layer pudding mixture, wafers, bananas, pudding- continue layering until top. My mom said that she puts a really small amount of pudding mixture on the bottom layer and then increases the amount of pudding mixture as she goes up the layering- so that the thickest layer of pudding mixture is last.
4. Then top the last layer of pudding mixture with the remaining Cool Whip and the top with crumbled vanilla wafers. Chill overnight.

Shrimp Casserole

Grubilicious Contributor: Stacy McCarty

This is so good and casseroles are always easy. Plus, it makes enough for leftovers.

Ingredients:

1 1/2 c. uncooked long-grain rice
1 1/2 lb. medium-size raw shrimp
1/2 c. butter
1 green bell pepper, chopped
1 onion, chopped
3 celery ribs, chopped
2 garlic cloves, minced
4 green onions, chopped
2 (10 3/4 oz.) cans of cream of shrimp soup, undiluted*
1/4 t. salt
1/4 t. ground pepper
1 c. (4 oz) Cheddar-colby cheese blend (I just use cheddar)
1/4 c. fine, dry breadcrumbs

1. Prepare rice according to package directions.
2. Peel shrimp, and devein, if desired.
3. Melt butter in large skillet over medium heat; add bell pepper and next 4 ingredients, saute 10-12 minutes or until tender. Stir in soup, shrimp, salt & pepper; cook 3 minutes or until shrimp turn pink.
4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13x9 baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 c. breadcrumbs.
5. Bake at 350 for 25 minutes or until cheese is melted.

*This soup is kind of hard to find. I have never been able to find it at Randall's, but HEB always has it. You can also substitute 2 cans of cream of celery soup.

Southern Living/ April 2007

SHRIMP SCAMPI

Grubilicious Contributor: Stacy Fetterman

This is a great recipe if you are in to eating healthy. It's a lot less fattening than traditional shrimp scampi, but still tastes great, and is very easy. I use whole wheat pasta to make it even healthier. I also make it with white cooking wine instead of the brandy.

Ingredients
8 ounces uncooked spaghetti
1 tablespoon olive oil
2 pounds large shrimp (prawns), peeled and deveined
1 tablespoon minced garlic
1/4 cup chopped shallots or green onions
2 tablespoons lemon juice
2 tablespoons brandy or sherry, optional
1/4 cup chopped parsley
1/4 teaspoon salt
Ground black pepper, to taste
4 tablespoons trans-free margarine

Directions
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
While the pasta is cooking, heat the olive oil over medium heat in a large saucepan. Add the shrimp and cook for about 3 minutes. Turn the shrimp and cook until pink and opaque throughout, about 2 minutes longer. Transfer to a bowl and keep warm.
Add the garlic and shallots to the saucepan and cook until fragrant, about 10 seconds. Add the lemon juice, brandy or sherry if desired, parsley, salt and pepper. Remove the saucepan from the heat and add the margarine and cooked shrimp. Toss to coat with the sauce.
Divide the pasta among warmed individual bowls. Top each serving with shrimp sauce and serve immediately.

Nutritional Analysis(per serving)
Calories 335
Cholesterol 233 mg
Protein 36 g
Sodium 405 mg
Carbohydrate 30 g
Fiber 2 g
Total fat 8 g
Potassium 401 mg
Saturated fat 1 g
Calcium 101 mg
Monounsaturated fat 4 g

Mexican Spinach Dip

Grubilicious Contributor: Allison Byman

1 10oz pkg frozen spinach chopped, thawed and drained
1 8oz pkg room temp cream cheese
1/2 chopped onion (although I forget it a lot)
1/8 or 1/4 cup fresh or canned jalapenos, seeded and chopped
2 cans rotel regular (one drained and one undrained)
12 oz grated mexican cheese blend
1/3 cup sour cream

Combine all in mixing bowl and turn into casserole dish. Bake 30 minutes at350 until hot and bubbly. Serve with tortilla chips- Tostito Gold are the best. Can be made aheadand kept refridgerated. Bake when ready to serve.

Cheese and Spinach Puff Pastry

Grubilicious Contributor: Laura Butler

This is a great appetizer. Really easy but looks impressive and is super tasty!

12 frozen puff pastry shells, unthawed
1 cup heavy cream
1/4 cup whole milk
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry
1 1/4 cups grated Fontina cheese
1/4 cup freshly grated Parmesan
3 to 5 green onions, finely chopped

1. Preheat the oven to 400 degrees F.
2. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells. Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, Fontina cheese, Parmesan, and green onions.
3. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

Spicy Curry Noodle Soup with Chicken

Grubilicious Contributor: Laura Butler

This is actually a pretty easy recipe once you assemble all of the ingredients. I have made it several times – once for guests and it was a big hit. Probably not quite kid-friendly (my daughter will not eat) but it is totally yummy and great for this winter weather we are having!

2 tablespoons vegetable oil
3 tablespoons chopped shallots
3 garlic cloves, chopped
2 tablespoons minced lemongrass* (from bottom 4 inches of about 3 stalks, tough outer leaves discarded)
2 tablespoons minced peeled fresh ginger
2 tablespoons Thai yellow curry paste*
2 tablespoons curry powder
1 teaspoon hot chili paste*
2 13.5- to 14-ounce cans unsweetened coconut milk,* divided
5 cups low-salt chicken broth
2 1/2 tablespoons fish sauce*
2 teaspoons sugar
3 cups snow peas, trimmed
1 pound dried rice vermicelli noodles or rice stick noodles*
3/4 pound skinless boneless chicken thighs, thinly sliced**
1/2 cup thinly sliced red onion
1/4 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
2 red or green jalapeño chiles, thinly sliced with seeds
1 lime, cut into wedges

*I got these ingredients in the international section of HEB.
**I use shrimp instead of chicken.
Preparation
Heat oil in heavy large saucepan over medium heat. Add next 4 ingredients; stir until fragrant, about 1 minute. Reduce heat to medium-low. Stir in curry paste, curry powder, and chili paste. Add 1/2 cup coconut milk (scooped from thick liquid at top of can). Stir until thick and fragrant, about 2 minutes. Add remaining coconut milk, broth, fish sauce, and sugar; bring broth to boil. Keep warm.

Cook snow peas in large pot of boiling salted water until bright green, about 20 seconds. Using strainer, remove peas from pot; rinse under cold water to cool. Place peas in medium bowl. Bring water in same pot back to boil and cook noodles until just tender but still firm to bite, about 6 minutes. Drain; rinse under cold water to cool. Transfer to microwave-safe bowl. DO AHEAD: Can be made 1 hour ahead. Let stand at room temperature.

Bring broth to simmer. Add chicken; simmer until chicken is cooked through, about 10 minutes. Heat noodles in microwave in 30-second intervals to rewarm. Cut noodles with scissors if too long. Divide noodles among bowls. Divide snow peas and hot soup among bowls. Scatter red onion, green onions, cilantro, and chiles over soup. Garnish with lime wedges and serve.

Puff Pastry Pizza

Grubilicious Contributor: Jenny Beech

Pepperidge Farm Puff Pastry (from the frozen foods section)
1 Tbsp Extra Virgin Olive Oil
1 Tsp. Salt
1 Tsp. Fresh Cracked Pepper
1 Clove Minced Garlic
2 Sweet Italian Turkey Sausages (Uncooked, usually comes in packs of five)
1/2 Ball of Fresh Mozzarella (From specialty cheese section)
1/2 Jar of Sundried Tomato Spread (in the produce section)
Fresh Basil or Oregano

1. Pull one sheet of puff pastry out of the freezer and defrost 30 minutes. Preheat oven to 400. Once thepastry has defrosted; roll out flat on a cookie sheet covered with non-stick foil. Using a fork, pokeseveral holes throughout the top of the pastry, then drizzle with olive oil, and sprinkle with garlic,salt, pepper. Place in the oven for 8-10 minutes,until the edges just begin to turn golden.
2. While the pastry is cooking, place a skillet with asmall amount of olive oil on medium heat on yourrange. After the olive oil has warmed, squeeze two raw turkey sausages out of their casings, into the skillet, and use a spatula to break up the meat and brown it as your would ground chuck. Heat until just cooked through, but not overcooked. After the sausage is browned, and the pastry hascooled for 2-3 minutes, spread the top of the pastry with sundried tomato paste, leaving the outside edgesof the pastry as a crust. Sprinkle with turkey sausage, and large chunks of fresh mozzarella. Finally top with chopped fresh basil or oregano.
3. Return pizza to the 400 degree oven for approximately 3 minutes, or until the cheese has just melted. Cut into four large pieces and enjoy!

Sopapilla cheesecake

Grubilicious Contributor: Molly Moore

1 can crescent rolls
2 (8 oz) packages cream cheese
1 c. sugarl
4 T. butter
1t. vanilla

Spread 1 can crescent rolls in 13 x 9 pan mix - 2 - 8 oz. pkgs. cream cheese, 1 cup sugar, 4 T. butter, 1 tsp.vanilla (I only used 2 T. of butter) spread in pan top with another can crescent rolls melt 6 T. butter, add 1/2 cup sugar - drizzle; sprinkle with cinnamon bake @ 350 for 30 minutes.

Southwest Chicken

Grubilicious Contributor: Leslie Valentine

4 chicken breast fillets
1 cup barbeque sauce (any flavor you like)
1 cup grated mozzarella cheese
1 can original Rotel with green chiles

Place chicken breasts in baking dish. Cover each breast with barbeque sauce. Cover dish with foil. Bake at 350 degrees for 1 hour. (you do not need to check on it... just do other things around the house while it is in the oven). Then, take out of oven and put cheese on top of chicken. Broil 1-2 minutes. Take out of oven and pour Rotel on top. Enjoy!!!

Chicken Pesto Casserole

Grubilicious Contributor: Leslie Valentine

3 cups cooked, cubed chicken (I just use one pakage of chicken breast fillets)
1/2 cup oil packed sun-dried tomatoes, cut in strips
1 can cream of chicken soup
1 (5 oz) container prepared pesto
(6 oz) bow-tie pasta cooked
1/2 cup grated Paremsan cheese*
(1 can artichoke hearts, diced - optional)

Combine all ingredients * except cheese. Place in a 9x13 greased baking dish. Top with Parmesan cheese. Bake uncovered at 350 degrees until hot. Usually about 30 minutes.

Snickerdoodles

Grubilicious Contributor: Stacy Fetterman

Ingredients
3/4 cup granulated sugar
2/3 cup light brown sugar
1/2 cup butter, softened object
1 teaspoon vanilla extract
1 large egg object
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/3 cup granulated sugar
1 1/2 teaspoons ground cinnamon

1. PreparationPreheat oven to 400°.
2. Combine 3/4 cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy. Beat in vanilla and egg.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, 1/2 teaspoon cinnamon, and salt, stirring well with a whisk. Add flour mixture to butter mixture; beat just until combined. Shape dough into 30 balls.
4. Combine 1/3 cup granulated sugar and 1 1/2 teaspoons cinnamon in a small shallow dish. Roll balls in sugar mixture, and place 2 inches apart on baking sheets coated with cooking spray. Bake at 400° for 8 minutes or until tops crack. Cool on pans 1 minute. Remove from pans; cool on a wire rack.
Yield
30 cookies (serving size: 1 cookie)


Nutritional Information
CALORIES 99(30% from fat); FAT 3.3g (sat 2g,mono 0.9g,poly 0.2g); PROTEIN 0.9g; CHOLESTEROL 15mg; CALCIUM 17mg; SODIUM 59mg; FIBER 0.3g; IRON 0.5mg; CARBOHYDRATE 16.9g

Lorrie Hulston Corvin , Cooking Light, SEPTEMBER 2007

TACO CASSEROLE

Grubilicious Contributor: Stacy Fetterman

So this isn't the classiest of meals, but it seriously the easiest thing ever and is really yummy. You can eat this by itself or with tortillas.
1 lb. lean ground beef
1 packet of taco seasoning
1 small can of tomato sauce
1 can of Rotel
1 can of Ranch Style Beans
3/4 cup uncooked white rice
1 can of corn, drained
1 small package of shredded mexican blend cheese

1. Preheat oven to 350. In a skillet, brown meat and cook according to directions of taco seasoning Packet. Spray the bottom of a 13x9 inch baking dish with non-stick spray. In the baking dish, mix together the taco meat, tomato sauce, Rotel, beans, rice corn, and 3/4 of the package of cheese. Bake for 30 minutes at 350. Sprinkle the remaining cheese on the top and bake an additional 5-10 minutes.

SALISBURY STEAK

Grubilicious Contributor: Stacy Fetterman

This a really good and easy salisbury steak recipe. Smells kind of funny while you're making it, but tasted great. It's one of Jeff's favorite meals.

INGREDIENTS
1 (10.5 ounce) can condensed French onion soup
1 1/2 pounds ground beef
1/2 cup dry bread crumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1 tablespoon all-purpose flour
1/4 cup ketchup
1/4 cup water
1 tablespoon Worcestershire sauce
1/2 teaspoon mustard powder

DIRECTIONS
1. In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties.
2. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.
3. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.

CHARRED CHILE RELLENO WITH GREEN RICE

Grubilicious Contributor: Stacy Fetterman

This is sooooo good! I have made this with fresh corn from the cob and with frozen corn. The frozen corn is just as good and a lot less trouble. I have also made it with and without chopped chicken breast. It is again equally as good without the chicken but is a little more filling with. The rice has lots of flavor but the Chiles are already so flavorful that some good ole' brown rice boiled in chicken broth with a little cilantro goes great with it. I love this recipe!

4 cups chicken or vegetable stock, divided
1 bay leaf 2 cups white rice
4 large poblano peppers
6 ears corn on the cob or 3 cups frozen corn kernels
3 tablespoons corn, peanut or vegetable oil, divided
1 red onion, chopped
1 jalapeno, seeded and chopped
4 cloves garlic, chopped
1 (15-ounce) can fire roasted diced tomatoes, drained well
1 1/2 teaspoons ground cumin,
1/2 palm full
1/2 teaspoon dried oregano, eyeball it in your palm
Salt and freshly ground black pepper
1/2 cup fresh cilantro leaves
1/2 pound spinach leaves, deveined and coarsely chopped
4 scallions, coarsely chopped
2 limes, zested, juiced
1 cup shredded Chihuahua cheese, Asadero or Monterey Jack

1. Preheat broiler or grill pan to high.
2. Heat about 3 1/2 cups stock in a sauce pot with a bay leaf to boiling. Add rice, cover pot reduce heat to low and simmer 18 minutes until tender.
3. Place poblanos under broiler or on hot grill and char evenly all over, 15 minutes.
While peppers and rice are working, scrape the corn off the cobs or defrost frozen corn and dry by spreading out on clean kitchen towel. Heat 2 tablespoons light oil in a skillet over high heat. When the oil smokes or ripples add corn, onion, jalapenos and toss until the vegetables char at edges and onions are tender, 4 to 5 minutes. Reduce heat to medium-high and add in garlic, fire roasted tomatoes and season with cumin, oregano, salt and pepper. Cook another minute or 2 then turn pan off.
4. Place the cilantro, spinach, scallions, lime zest, half a cup of stock and a tablespoon of oil in food processor and process into coarse green paste. Stir into your rice pot in the last 3 to 4 minutes of its cooking time.
5. Sprinkle the lime juice over the corn mixture.
6. Split the charred peppers open but not in half with small sharp knife then scoop out the seeds with a small spoon. Place peppers in a shallow baking dish and stuff each split pepper with lots of the corn mix, top each pepper with 1/4 cup cheese and place back under broiler to melt and char the cheese. Yields 4 Servings

Recipe courtesy Rachael Ray, 2007

Chicken Sopa

This recipe is similar to King Ranch chicken, tasty, and very easy to make.

Ingredients:

1 medium onion, chopped
1 (10 3/4 oz.) can of cream of mushroom soup
1 (10 3/4 oz.) can of cream of chicken soup
1 (14 oz.) can chicken broth
2 (4 oz.) cans of roasted diced green chiles
1/4 t. garlic powder
4 c. chopped cooked chicken
12 corn tortillas
1 8 oz. block sharp cheddar cheese, shredded and divided (I used 8 oz. of already shredded cheddar...who the hell still grates their own cheese?)

1. Saute chopped onion in a lightly greased skillet over med-high heat 5-6 minutes or until tender. Stir in next 6 ingredients. Remove from heat. Tear corn tortillas into bite-size pieces, and stir into soup mixture. Stir in half of shredded cheese.
2. Spread chicken mixture into 6 (2 1/2 c.) buttered over-safe bowl or ramekins or a 13x9 inch baking dish and top evenly with remaining cheese.
3. Bake, covered, at 325 degrees for 45 minutes or until bubbly. Uncover and bake 15 more minutes or until golden brown.

Southern Living recipe

Olive Garden Pasta E Fagioli Soup

Okay. I know that Olive Garden is far from authentic Italian cuisine and some peeps prefer to stay far away from it (Lisa!!)...but, they have some grubilicious all-you-can-eat soup and salad...don't lie. So, here is one of their soups. I have made it and this is a pretty authentic Olive Garden recipe.

Ingredients:
3 t. Oil (veggie, canola, olive, etc.)
2 lb. ground beef
12 oz. onion, chopped
14 oz. carrots, slivered
14 oz. celery, diced
48 oz. diced tomatoes, canned
2 c. cooked red kidney beans (I use canned, of course)
2 c. cooked white kidney beans (canned)
88 oz. beef stock
3 t. oregano
2 1/2 t. pepper
1 1/2 t. tabasco sauce
48 oz. jarred spaghetti sauce
8 oz. dry pasta shell macaroni; or other small pasta

1. Saute beef in oil in large 10 qt. pot until beef starts to brown. Add onions, carrots, celery, and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and pasta. Simmer until celery and carrots are tender, about 45 minutes. This makes 9 QUARTS of soup- so unless you are feeding any entire army, cut it in half.

Fish (or shrimp) tacos with Lime-Cilantro Crema

Crema:
1/4 c. thinly sliced green onions
1/4 c. chopped fresh cilantro
3 T. fat-free or light mayo
3 T. reduced-fat sour cream
1 t. grated lime rind
1 1/2 t. fresh lime juice
1/4 t. salt
1 garlic clove, minced

Tacos:
1 t. ground cumin
1 t. ground coriander
1/2 t. smoked paprika
1/4 t. ground red pepper
1/8 t. salt
1/8 t. garlic powder
1 1/2 pounds red snapper fillets OR
1 1/2 lbs. small/medium shrimp peeled and deveined

Cooking spray
8 6 in. tortillas
2 cups shredded cabbage (bagged coleslaw will work)

For Fish tacos:
1. Preheat oven to 425 degrees
2. To prepare crema, combine the first 8 ingredients in small bowl and set aside.
3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness. Place fish in a bowl, break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas, top each with 1/4 c. cabbage and 1 T. crema.

For shrimp tacos:
1. Prepare crema as directed above.
2. Combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over shrimp. Coat frying pan with cooking spray and saute shrimp until cooked and serve on heated corn tortillas.

This is one of Nathan's favorite dinners. I usually make it with shrimp. Also, we double the corn tortillas around each taco to avoid tearing. I usually serve with black beans.

Cooking Light recipe

Stir-Fried Szechuan Steak on Rice

Ingredients:
1 (3 1.2 oz.) bag boil in a bag rice
1 (1 lb) flank steak, trimmed
1 t. minced garlic (about 2 cloves)
1/2 t. crushed red pepper
1/4 c. low-sodium soy sauce
2 t. cornstarch
1 t. sugar
2 t. dark sesame oil
2 c. fresh or frozen sugar snap peas, trimmed
1/4 c. chopped cilantro
3 T. chopped dry-roasted peanuts

1. Cook rice according to package directions. Set aside and keep warm.
2. Cut steak diagonally across grain into 1-in. thick slices. Combine steak, garlic, and pepper in a bowl; toss well to coat. Combine soy sauce, cornstarch, and sugar in a small bowl, stirring with a whisk until smooth.
3. Heat oil in a large nonstick skillet over medium-high heat. Add sugar snap peas to pan and stir-fry 1 minute. Add meat mixture to pan and stir-fry 2 minutes. Add soy sauce mixture to pan and stir-fry 1 minute or until soy sauce is slightly thick. Place about 1/2 c. rice on 4 plates and top each serving with about 1 1/4 c. steak mixture. Sprinkle each serving evenly with 1 T. cilantro and 2 1/2 t. chopped peaunuts.

This recipe is from Cooking Light/ March 2007

Calories: 363; Fat 11.8 g., Protein 29.8 g., Carbs. 31 g.