so yummers

tell me that is not the tastiest looking sammy you ever saw?
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2 slices multigrain bread
2 tablespoons sweet mustard
2 slices cold-cut turkey
1/4 of an avocado, cut into thin slices
9 thin-cut slices of cucumber
alfalfa sprouts
1 slice of Swiss or mozzarella cheese

1. Preheat oven to 350 degrees.
2. Place bread slices side by side on an oven-safe plate or baking sheet. Spread one tablespoon of sweet mustard (I prefer Trader Joe's Hot & Sweet) on one slice of multigrain bread.

Market Street Grill's Clam Chowder

for me clam chowder and i have had a life long love affair. at market street grill they have probably the best clam chowder ever! (best i've tasted at least) anyway, a while back my mom found the recipe and made it for our family and i was so impressed. it tasted just as good at home as it does at the restaurant. i don't know why i didn't think to post this recipe earlier but i am making the chowder this week so i thought i'd post it. the recipe makes 12 servings so for us small families i would probably half it and eat the leftovers for the next few days.

Ingredients:
1 cup potatoes, diced ½ inch
1 cup celery, diced ½ inch
1 cup onion, diced ½ inch
1 cup green pepper, diced ½ inch
1 cup leeks, diced ½ inch
¾ cup chopped clams (canned or fresh)
¾ tablespoon coarse ground black pepper
1 ½ tablespoon salt
¾ tablespoon whole thyme
6 bay leaves
1 teaspoon Tabasco
¾ cup sherry wine (optional)
2 cups water
¾ cup clam juice (drained from canned clams or purchased separately in can)
¾ cup butter, melted
1 cup flour
2 quarts half-and-half

Directions:
Combine melted butter and flour in oven-proof container and bake at 325 degrees for 30 minutes. In large saucepan, combine remaining ingredients except half-and-half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half-and-half until blended. Heat to serving temperature, stirring occasionally.

Serve immediately.

crockpot chicken taco's

Davis loves these and I love mexican food so I make them a lot. They are really good and really easy.

1 lb boneless, skinless chicken breasts
1 pkg taco seasoning
1 cup chicken broth
Combine all in crock; cook 6-8 hours on LOW or 3-4 hours on HIGH.

Warm up some tortillas and serve with your favorite taco fillers. I usually do chopped onions, cilantro, tomatoes and avocado, and cheese and salsa.

white turkey chili

Ingredients
1 tablespoon stick margarine or butter

1 1/2 cups chopped onion

1/2 cup chopped celery

1/2 cup chopped red bell pepper

1 tablespoon minced seeded jalapeño pepper

1 garlic clove, minced

3 cups chopped cooked turkey (about 15 ounces) (i'm sure you could use ground turkey here if you wanted to)

2 (19-ounce) cans cannellini beans or other white beans, drained and divided

2 (16-ounce) cans fat-free, less-sodium chicken broth

1 (4.5-ounce) can chopped green chiles

1 cup frozen whole-kernel corn

1 1/2 teaspoons ground cumin

1 teaspoon chili powder

1/2 teaspoon salt

1/4 teaspoon black pepper

1 cup 1% low-fat milk

1/2 cup chopped fresh cilantro

Melt the margarine in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients (onion through garlic), and sauté 5 minutes. Add turkey, 1 1/2 cups beans, broth, and next 6 ingredients (broth through black pepper), and bring to a boil. Cover, reduce heat, and simmer 15 minutes.
Mash remaining beans. Add mashed beans and milk to the turkey mixture. Simmer, uncovered, 20 minutes or until mixture is thick, stirring frequently. Stir in chopped cilantro.

Spinach Souffle-Stuffed Chicken Breasts

Serves 4

1 10-12oz package frozen spinash soufflé (Stouffer’s)
4 whole medium chicken breasts, boned
2 T butter or margarine
2 garlic cloves, sliced
½ c. water
½ t. salt
2 T lemon juice
¼ t pepper
1 T chopped parsley (garnish)

Pound chicken breasts to ¼ “ thickness. Cut frozen soufflé into 4 equal pieces. Place piece of soufflé on breast, fold other half over filling and fasten with toothpicks. In 12’ frying pan over med-high heat, cook garlic in butter until browned. Discard garlic. Add chicken and cook until browned on both sides. Add water, lemon juice, salt & pepper; heat to boiling. Reduce heat to low, cover and simmer 20-30 minutes or until fork-tender. To serve discard toothpicks. Arrange on a heated platter; spoon sauce over. Garnish with parsley.

Spaghetti with Chicken

We need to come up with a better name for this recipe-one that conveys how delicious it really is!

Serves 4-6

8 oz. spaghetti
2 chicken breasts cut into strips
3 T oil
2 c. thinly sliced zucchini
3 medium carrots, thinly sliced
2 cloves garlic, minced
1 T flour
1 ½ c. milk
2/3 c. parmesan cheese
1 t salt
½ t basil

Stir fry chicken in oil. Stir in vegetables and garlic. Fry till crisp tender. Stir in flour and milk all at once. Cook till thickened slightly, stirring constantly. Stir in parmesan, salt, and basil. Carefully fold in cooked spaghetti.

Steak Continental

Just made this for dinner-so easy and so quick (except for the marinating part, but you can get away with less time if needed). Also, it can get pretty salty, so I omit the salt altogether and use reduced sodium soy sauce. And I like to double the sauce ingredients-more for noodles and dipping. Mmmmm....

2 lb. flank steak
2 cloves garlic w/ a little salt
4 T soy sauce
4 T tomato paste (1 sm can)
2 T oil
pepper
1 t. oregano

Mix above ingredients. Score steak on both sides. Brush with mixture; wrap in heavy duty foil and marinate 6 hours to overnight. Broil 5-8 minutes on each side. Slice across grain to serve.

We serve this with egg noodles and peas. Yummy!

Seared Ahi with Avocado

*this isn't really what it looks like, but close

Leaves from 1 bunch fresh cilantro, chopped
2 jalapenos, sliced
4 tsp. grated fresh ginger
4 garlic cloves, grated
4 limes, juiced
1/2 c. soy sauce
1/8 t. sugar
salt & ground fresh pepper
1/4 c = 2 T. extra-virgin olive oil
4 (6 0z.) blocks sushi-quality tuna
2 ripe avocados, halved, pitted, peeled and sliced

Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper, & 1/4 c. olive oil in mixing bowl.

Place large skillet over medium heat & coat with 2 T olive oil. Season tuna pieces generously with salt & pepper. Lay tuna in hot oil & sear for 1 minute to form a slight crust; flip and sear again 1 minute.

Pour half of cilantro mixture into pan to coat tuna. Transfer seared tuna to plates and serve with sliced avocado and the remaining cilantro mixture drizzled over the whole plate.

Great with asparagus!

macaroni grill's penne rustica

Ingredients:

12 oz. grilled chicken breast (marinate in olive oil and garlic salt overnight, then grill on barbecue for best flavor)

½ pack thick bacon

48 oz. (3 boxes) penne pasta

2 large red bell peppers-diced

1 cup grated parmesan cheese

½ tsp paprika

Gratinata Sauce:

2 tsp butter

2 tsp chopped garlic

1 cup marsala wine OR 1/3 cup apple juice + 2 tbsp red wine vinegar +enough chicken broth to equal 1 cup

1 tsp dijon or dry mustard

1 tsp salt

1 tsp chopped rosemary

¼ tsp cayenne pepper

8 cups heavy cream

Directions:

Sauté garlic in butter in large pan. Add marsala wine, mustard, salt, rosemary, cayenne pepper, and heavy cream.Cook pasta according to directions. Cook bacon. Slice chicken into medium-bite size pieces.Combine sauce, cooked pasta, diced chicken, cooked bacon, bell peppers, parmesan cheese, and paprika and mix thoroughly. Spread in pans. Top with chopped rosemary and mozzarella cheese.

Bake @ 475 for 10 minutes. If frozen, thaw in refrigerator the day of. Cover with foil and bake @ 375 for 1 hour. Remove foil during the last 15 minutes.

Number Of Servings: Yields one 8x8 and two 9x13 casserole dishes.

Preparation Time: More than an hour, but well worth it!