4 boneless skinless chicken breast halves (4 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
2 teaspoons olive oil
1 can (14 ounces) water-packed quartered artichoke hearts, rinsed and drained
2/3 cup reduced-sodium chicken broth
1/4 cup halved pimiento-stuffed olives
1/4 cup halved pitted Greek olives
2 tablespoons minced fresh oregano or 2 teaspoons dried oregano
1 tablespoon lemon juice
Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat; brown chicken on both sides. Add remaining ingredients; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 4-5 minutes.
In a large bowl, combine the chicken, apple, cranberries, mayonnaise, walnuts, celery, lemon juice, onion and curry powder. Place lettuce on croissants. Top with chicken salad mixture. Yield: 6 servings.
Substituted precooked chicken sausage for cooked chicken breast; better to use the more bland original ingredients so to not overpower the other ingredients
Preheat oven to 350 degrees. Cream butter and sugars until fluffy. Add eggs and vanilla. Combine dry ingredients. Add to butter mixture and stir until well blended. Add dried cranberries. Drop by teaspoonful onto parchment covered baking sheet. Bake about 10 to 12 minutes, or until lightly golden. Cool.
2 medium sized winter squash, halved lengthwise and prebaked
1 cup raw brown rice (long or short grain) and 1 3/4 cups water
1 tablespoon butter
1 1/2 cups minced onion
2 medium cloves garlic, chopped
2 medium sized tart apples, diced
3 large navel oranges, sectioned
1/2 teaspoon cinnamon
1/2 teaspoon allspice or cloves
1 teaspoon salt
1 to 2 tablespoons honey or brown sugar
1 cup chopped almonds and/or pecans
optional toppings: orange-ginger sauce, yogurt
Preheat the oven to 350 degrees
Take a winter squash and split it lengthwise and remove the seeds. Bake it face down on an oiled tray for about 30 minutes or until very soft (a fork should slide in easily).
Place rice and water in a small saucepan. Bring to a boil, cover, and let simmer undisturbed for 30 to 40 minutes, until tender. Transfer to a medium sized bowl.
Meanwhile, melt butter in a medium skillet. Add onion and sauté for about 5 minutes, or until translucent.
Add garlic, apples, oranges, and spices, and sauté over medium heat about 5 minutes more. The orange sections may fall apart, but that's ok.
Add the sauté to the rice and mix well. Season to taste with salt and honey or brown sugar.
Preheat oven to 350 degrees. Fill the prebaked squash halves and top with chopped nuts. Bake uncovered until heated through -- about 20 to 30 minutes (depending on how warm the ingredients were to begin with).
I list recipes here that I like and have cooked. It serves as a list of things I know I can cook that I can access from anywhere with an Internet connection, which comes in handy. Comments are welcome.