Mexican Salsa Chicken

 Okay, I cannot tell a lie I got this recipe from my son, from his high school foods class. What could be simpler??

3 boneless chicken breasts

1/3 cup flour

1/8 tsp garlic powder

1/8 tsp paprika

1/8 teaspoon chili powder

¼ cup salsa

4 oz shredded cheese

Pound chicken to ¼ inch thickness. In shallow dish combine flour

garlic powder, paprika and chili powder.  Coat chicken with flour

mixture.  Heat oil in skillet over medium high heat.  Cook chicken for

3 – 4 minutes per side.  Reduce heat and place 1 tablespoon of salsa

on top of each chicken breast.  Sprinkle with cheese and cook until

the cheese is melted.

Baked Spaghetti Pie

This is a simple pasta casserole that is very hearty and filling.

1 8 ounce package of spaghetti cooked and drained
2 tablespoons butter or margarine
1 cup parmesan cheese
3 cups of cottage cheese
1 pound ground beef
1 jar about 28 ounces of pasta sauce
1 8 ounce package of shredded mozzarella cheese

Preheat oven to 400 degrees.  Coat a 13x9x2 inch pan with cooking spray.

Brown ground beef, drain off grease and add pasta sauce and simmer.  Combine hot cooked spaghetti with butter until butter melts.  Add 1/2 cup parmesan cheese, stir to coat.  Arrange spaghetti in an even layer on the bottom of the pan.  Spread cottage cheese over the spaghetti.  Sprinkle with 1/4 cup parmesan cheese.  Spoon sauce and meat over cheeses.  Top with mozzarella and remaining parmesan.

Cover with foil and bake for 30 minutes.  Remove foil and bake for another 15 minutes.  Let stand for five minutes before serving.

Green Bean Salad with Basil Vinaigrette

2 pounds of green beans, trimmed
3 shallots, minced
2 tablespoons balsamic vinegar or red wine vinegar
1/4 cup olive oil
2/3 cup fresh basil leaves
2/3 cup grated parmesan

Cook beans in large pot of rapidly boiling salted water until just tender crisp.  Rinse with cold water.  Drain.  Transfer to bowl.  Combine shallots and vinegar, gradually mix in oil and add basil.  Add enough dressing to beans to coat.  Gently mix in 2/3 cup cheese.  Season with salt & pepper.  (Can be made 4 hours ahead.  Cover: chill.)  Place beans in serving dish.  Top with cheese.

Asparagus Soup

If you like asparagus,you will definitely like this soup.

2 tablespoons of butter

1 medium onion chopped

12 ounces of asparagus cut into one inch pieces

3 tablespoons flour

¼ tsp salt

1/8 tsp pepper

1 14.5 ounce can of chicken broth

1 cup half and half or light cream

Melt butter and sauté onion until tender about 10 minutes.  Add

asparagus and cook 1 minute. Stir in flour, salt and pepper until

blended.  Gradually stir in broth, heat to boiling, stirring

constantly.  Reduce heat, cover and simmer for 5 – 10 minutes until

asparagus is tender.  Spoon half of the mixture into a blender or food processor and

puree. Return puree to pot and stir in half and half.  Heat through, do not

boil. 

Sesame Beef Stir Fry

3 tablespoons soy sauce
8 tablespoons vegetable oil
2 teaspoons dijon mustard
2 teaspoons honey
1/2 teaspoon red pepper flakes
2 minced garlic cloves
1 pound flank steak cut into strips
1 teaspoon dried ginger
1 medium onion thinly sliced
1 red pepper thinly sliced
1 green pepper thinly sliced
1 bunch of broccoli cut into flowerets
1 8 ounce can sliced water chestnuts
3 tablespoons sesame seeds

In a medium bowl whisk the soy sauce, 4 tablespoons oil, honey, mustard and red pepper flakes.  Add steak, toss, cover and marinate for 15 minutes at room temperature.  In a wok or skillet heat 2 tablespoons oil over moderately high heat until hot, but not smoking.  Saute garlic, onion, peppers, broccoli, stirring for 5 - 7 minutes. Transfer to another bowl.  Heat remaining 2 tablespoons oil in skillet or wok until hot, but not smoking.  Saute steak, stirring for about 2 minutes.   Stir in sauteed vegetables and water chestnuts and heat until heated through.  Serve with rice.   Serves 4