Chicken Satay with Peanut Sauce

Submitted by Holly: When we lived in the Middle East I learned to love lots of different Asian foods, and Thai is by far my favorite. This recipe only has one tricky ingredient, tamarind paste, but I've found it at Whole Foods, H-Mart (an Asian grocery store), as well as Indian markets. If you live in Virginia and want to try it, I can lend you some! It isn't critical to the recipe, but it does make it much better. If you can't find it, you can add an extra teaspoon of lime juice. Beyond that one ingredient, everything else should be easy to find in the Asian food aisle of your local supermarket. This is quick, easy, and delicious! I make this often when I'm having a crowd over because it's easy to double, quadruple, etc. Also, the sauce makes a lot, so don't double it if you're doubling the recipe. Enjoy!

Chicken Satay:
2 lbs chicken breast meat, cut into 1/4"-thick slices
2 Tbsp oil (I use canola)
2 Tbsp soy sauce
2 tsp tamarind paste
1 tsp lemon zest
2 cloves garlic, minced (about 1 tsp)
1 tsp ground cumin
1 tsp ground coriander
1 Tbsp lime juice
1 tsp brown sugar

To make the marinade, place oil, soy sauce, tamarind paste, lemon peel, garlic, cumin, lime juice, and sugar in a food processor or blender and blend until it makes a paste. Transfer to a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least one hour (or up to 12). Thread the chicken onto skewers and grill on a barbecue grill or under the broiler for 3-5 minutes on each side, or until chicken registers 160F on a meat thermometer. Serve satays hot, with the dipping sauce.

Peanut Dipping Sauce:
2 Tbsp creamy peanut butter
1 cup coconut cream (or coconut milk)
2 tsp red Thai curry paste
1 tbsp fish sauce
1 tbsp brown sugar

Mix all ingredients in a small saucepan. Cook over medium heat, stirring, to form a smooth sauce. Can be made ahead and reheated when needed.

Sticky Chicken

Submitted by Anne-Marie: Since my last contribution was of the dessert variety, I thought I'd venture into the main course. I got this from a friend in Iowa and we have loved it ever since. It is easy to make less or more and is excellent reheated... I usually double the sauce for the same amount of chicken so I have enough to spoon onto my rice. Using 4 chicken breast halves serves my husband, me and my three kids with one or two lunches leftover. Enjoy!

Sticky Chicken
2-4 Chicken Breasts, cut into strips or bite size pieces
1 egg
cornstarch
1 Tbs Soy Sauce
1/4 cup pineapple juice
1 Tbs Red Wine Vinegar
2/3 cup Sugar (I cut this down a bit, seemed a little sweet for us the first time)
3 Tbs Ketchup
Oil
Garlic Salt (I usually skip this part too)

Dip Chicken in egg, then coat with cornstarch ("this is easy if you shake chicken and cornstarch in a ziploc" My friend suggested that, I usually just crunch it around with my hand in a bowl :) ). Brown chicken in hot oil, then put in a foil lined 9x13 baking dish. Sprinkle with Garlic salt (or not :)). Mix Remaining ingredients and pour over Chicken.

Bake at 350 degrees for 30-40 Minutes. Serve over rice.

Stoby's Cheese Dip and Ziti

Submitted by Shasta: I have 2 recipes to start this new year off!! There is a restaurant in Arkansas named Stoby's. There are 2 in Arkansas and it is Zagat reviewed (I know that came as a shock to me to). This place makes the best sandwiches and cheese dip. Now, don't look at the ingredients and throw the recipe out. This is definitely a great one to try (if only once or twice a year). But, if I ever lose this recipe I will be emailing every single one of you. I LOVE this recipe. I have had this recipe since I was 14 years old (yes, I have been a foodie for a while now) and now I will hand it out to each of you. Enjoy!!!

Stoby's Cheese Dip
4 cups water
1 cup powder coffee creamer
1 lb Velveeta cheese (cut in chunks)
1/4 tsp garlic powder
1/2 tsp chili powder
1 tsp onion powder
1 tsp cumin powder
2 tsp dry mustard
1 cup melted butter
2/3 cup flour
3/4 cup Pace Picante Salsa*
1 tsp lemon juice

In small bowl combine all spices, set aside. Boil water, then slowly add coffee creamer stirring constantly. Slowly add cheese and stir until melted. Add spices. Mix flour with melted butter then add to cheese. Stir until thickens. Add Pace Picante salsa and lemon juice. Serve warm with chips (a thick chip is best).
* I used to make it with mild salsa but I found that hot gives it more flavor without burning your mouth.

Ziti
1 box of ziti noodles, cooked and drained
1 recipe of tomato sauce (see below)
1 small container sour cream
1 package provolone cheese
1/2 lb mozzarella

Oil bottom of casserole dish and spread about 1 cup of tomato sauce and place some cooked ziti noodles in a thin layer on bottom. Then spread out the provolone cheese. Top with 1 cup tomato sauce and then another thin layer of noodles. Spread the sour cream out over that layer of noodles (the more sour cream you use the creamier the end result will be). Top with another cup of tomato sauce and noodles. Top with tomato sauce and cook in oven until bubbly. Spread mozzarella on top and melt in oven. (If you like more sauce, use more sauce) I just assumed I use about 1 cup of sauce on each layer.

Easy Tomato Sauce:
2 cans tomato sauce
1 clove garlic-minced
Tuscan style Italian Seasoning*
Oregano*

Boil everything and then simmer until ready to use, or you can package in quart bags and freeze for when you need them. It tastes better than jarred tomato sauce.
* I have never measured the seasonings but you can start out with 1-2 tsp of the Italian seasoning and 1/2 tsp of oregano. Adjust this to your own tastes. Remember: you can always add seasoning, you can't take it out. If you have over-salted a meal, add herbs or salt free seasonings to your dish, this will help cut the salt.

Stromboli

1 loaf frozen bread dough*
1 jar marinara sauce
1 lb shredded mozzarella
Favorite pizza toppings: mushrooms, sausage, peppers, onions, pepperoni, olives, etc.
Parmesan cheese, shredded
Dried Basil
Dried Oregano
Dried Parsley
Garlic powder

Preheat oven to 350 degrees. Spray cookie sheet with non-stick spray and sprinkle with cornmeal.

Roll dough into large rectangle (like you are rolling dough for cinnamon rolls). Cover dough with favorite pizza toppings and mozzarella cheese. Sprinkle with basil, oregano, parsley and little bit of garlic powder (don't use too much garlic or it will completely over-power everything else). Carefully roll dough (with toppings) jelly-roll style into a log; pinch seams and tuck edges. Place the dough log onto the cookie sheet- you may need to make it a U shape to get it to fit on pan. Brush top of dough with oil, then sprinkle with a little cornmeal and the Parmesan cheese. Bake for 18-25 minutes, or until golden brown.

Remove from oven and allow to rest for 5 minutes. To serve: Cut into wheels (it will look like a cinnamon roll). Pour individual portions of the marinara sauce into bowls so each person can dip their Stromboli “wheel” in their own sauce to eat it. Serve with a green salad.

*Note-You can also use your own pizza dough recipe or the recipe below.

Pizza Dough Recipe
Combine:
1 Tblsp yeast
1 ½ c warm water

When yeast dissolves, add:
1 ¼ tsp salt
3 Tblsp oil
4 cups flour (add more if needed)

Knead for 10 minutes. Cover and let stand for 15 minutes; punch down and roll out.

Submitted by Alison: We have been making Stromboli at our house for many years- it is one of our favorite things! My personal favorite is a cheese and veggie mix because it isn’t as greasy as when there is pepperoni or sausage. I’m not the biggest fan of sauce on my pizzas because there is always too much of it and it burns the roof of my mouth! I love this dish because I can control the amount of sauce that goes with each bite. My kids like it because they get to dip (which is a strange kid fascination) and they like helping to make it as well. We always make our own dough, but if you don’t have time or patience to make the dough, the frozen bread loaf is a great option.

Ranch Meatloaf

1 to 1 1/4 lbs. hamburger
1 egg
1/2 cup milk
2 bread slices, torn into crumbs
1 packet of Hidden Valley Ranch Dressing Mix (+ 2tsp)
2 Tbs mayo or sour cream
1 cup shredded mozzarella or Monterey jack cheese (a Mexican or Italian blend is fine)

Mix the egg, milk and the packet of dressing mix. Add the raw meat and bread pieces. Form into meatloaf*. Bake 350 for about 35-40 minutes (until almost done). Meanwhile combine the shredded cheese, sour cream or mayo, and the last 2 tsp. ranch seasoning. Add to the top of the meat and bake an additional 10-15 minutes or until meat is cooked and cheese is bubbly. Serve with any variety of potatoes and veggies.

*Note: I don't bake meatloaf in the bread style pan but put it like a round lump on a cookie sheet. I saw it on some cooking show once and have been converted ever since. It makes a less greasy meatloaf (grease slides to the side) and I think it is prettier to serve and easier to handle.

Submitted by Brenda: I love meatloaf but my husband does not like anything with any sort of red sauce so I invented this Ranch style. It has since become one of our favorites. It’s pretty easy to make, you can use basically use any meatloaf base- some people put in 2 eggs or use oatmeal or bread crumbs as filler- but I have come to like the fresh bread torn into pieces the best. The meatloaf comes out very soft and tasty. Sometimes I toss in 1/2 cup of oatmeal as well (depending on how far I am stretching the meat). The cheesy topping is scrumptious. I hope you like it. I usually just do baked potatoes on the side- what can I say, I live in Idaho, it’s what we do.

Corn Chowder

This is a hearty chowder that is sure to keep you warm on the chilly autumn evenings! Serve with a toasted french baguette, in bread bowls, or make up a batch of Oatmeal Dinner Rolls. It makes a large batch but you can freeze some leftovers for later.

Corn Chowder
3/4 C butter
1 yellow onion, chopped
1 clove garlic, minced
3/4 C all-purpose flour
1 1/2 tsp salt
1/2 tsp fresh ground pepper
3 large russet potatoes, baked*, peeled and cubed
1 lb bacon, cooked and crumbled
1 16-oz package frozen corn, thawed
4 1/2 cups whole milk
1 C chicken broth
1 C cheddar cheese, grated
1/2 C sour cream

Melt butter in a large pot over medium heat. Add onion and garlic and cook until onion is tender, about 5 minutes. Whisk in flour, salt and pepper. Cook and stir 1 minute. Gradually add milk and chicken broth while whisking. Stir in bacon, potatoes and corn. Heat until thickened, about 20 minutes, stirring frequently. Stir in cheese and sour cream just before serving.

Submitted by Gwen: Save time by "baking" potatoes in the microwave. Scrub skins and pierce potatoes with a fork. Microwave on High for about 8 minutes. It's okay if they aren't completely baked, the will finish cooking in the chowder.

Oatmeal Dinner Rolls
2 C water
1 C quick-cooking oats
3 Tbs butter
1 pkg (2 1/4 tsp) active dry yeast
1/3 C warm water (110-115 degrees)
1/3 C brown sugar
1 Tbs sugar
1 1/2 tsp salt
4 3/4 - 5 1/4 C all-purpose flour

In a small saucepan, bring water to a boil; add oats and butter. Cook and stir 1 minute. Remove from heat; cool to lukewarm. In a large mixing bowl dissolve yeast in warm water. Add the oatmeal mixture, sugars, salt and 4 cups flour, beat until smooth. Add enough flour to form a soft dough. Turn onto a floured board and knead until smooth and elastic. Place in a greased bowl, turn once to coat. Cover and let rise until doubled, about an hour. Gently punch down dough and let rest 10 minutes. Grease two 9-in round baking pans. Shape dough into 18 balls and place 9 in each pan. Cover and let rise until doubled, about 45 minutes. Bake at 350 degrees for 20-25 minutes or until golden brown. Butter tops if desired. Remove from pans and place one wire racks to cool.

Chicken Cordon Bleu Pasta

Alfredo Sauce
1/4 cup butter
2 T flour
2 cloves of garlic or 1/2 tsp minced garlic in jar
1/2 Tbsp chicken bouillon granules (not cubes)
1/4 tsp onion powder
1/2 Tbsp parsley flakes
1 cup milk
1 cup real whipping cream
1/4 cup Parmesan cheese
1/2 bag of fettuccine or penne pasta
2 chicken breasts cubed and cooked

Ingredients to make it Cordon bleu pasta
2 green onions
1/2 lb mushrooms
Grated Swiss cheese
Crumbled crispy bacon

Directions:
1. Cook pasta as directed
2. Brown cubed chicken. Saute about 2 green onions and 1/2 lb of mushrooms with chicken in some oil or butter.
3. Melt butter for sauce in a saucepan. Mix in flour until completely dissolved. Then add garlic, onion powder, chicken bouillon granules and parsley flakes. Mix well. Next add both milks and stir constantly until it almost comes to a boil. Do not let boil fully or it may curdle or burn. Next add Parmesan cheese. Last of all; add noodles and cooked chicken with mushroom and green onions and mix together. Heat until piping hot. If the sauce is a bit too thin let it sit hot on stove for 15-30 min. The flour from the noodles will thicken it up. It too thick add a little extra milk.
Put pasta in a baking pan, grate some Swiss cheese and crumbled crispy cooked bacon on top. Broil in the oven until Swiss cheese starts to brown a little and serve.

Submitted by Marti: This Alfredo sauce is good with just noodles and chicken I've tried different kinds of Alfredo sauce recipes and this one is still my favorite. It is especially good if you really use butter and fresh parmesan cheese and it has never turned out not tasting good.