Citrus Chicken

We made this for dinner one night. My husband loved it and he said "you have to get a photo of this for your recipe page". I did but we had already pretty much polished off the chicken, hence the rather odd photo for the dish. Trust me though, it is delicious!

INGREDIENTS: 1 orange 1 lemon 1 lime 3 green onions, chopped 2 tbsp olive oil 2 tbsp honey chicken breasts

DIRECTIONS:

1. Zest the lime, lemon, and orange.
2. Combine the zest, green onions, oil and honey in dish.
3. Juice the orange, lime and lemon into the mixture.
4. Flatten the chicken breasts with the palm of your hand.
5. Marinate the chicken in the citrus mixture for 1 - 4 hours.
6. Grill or bake the chicken.

Citrus Chicken (printable)

Apple Crisp

INGREDIENTS: 8 apples, sliced 3 tsp of sugar 1/4 tsp cinnamon For the topping: 1/3 cup flour 1/2 cup rolled oats 1/4 cup brown sugar 1/4 tsp salt 1/2 tsp cinnamon 1/4 cup melted butter

DIRECTIONS:

1. Preheat oven to 350F.
2. In a greased pan, place sliced apples.  Sprinkle cinnamon and sugar to your tasting.
3. Mix the ingredients for the topping and add melted butter.  Mix until crumbly and sprinkle on top of apples.
4. Bake for 45 minutes or until the apples are tender.

Apple Crisp (printable)

Banana Bread

A quick to make loaf that has been passed through the generations.

INGREDIENTS:

1 1/2 cup flour 2 tsp baking powder 1/4 tsp baking soda 1 tsp salt 1/4 cup sugar

1 cup nuts or chocolate chips (optional) 2 eggs, beaten 1/3 cup corn syrup 1 cup mashed bananas (about 3 bananas)

DIRECTIONS:

1. Preheat oven to 350F.
2. Stir together dry ingredients.  Add nuts.
3. Add the rest of the ingredients and mix only until the flour is moist.
4. Pour into a greased loaf pan.
5. Bake for 55 - 60 minutes.

Banana Bread (printable)

Turkey Soup

Perfect for that leftover turkey!

INGREDIENTS:

• 6 cups chicken broth, or your own turkey broth
• 2 carrot sticks, chopped
• 2 celery stick, chopped
• 1 onion, chopped
• 3 cups turkey, or whatever you have leftover
• 1/2 cup barley
• 1/4 tsp sage
• pepper to taste
• dash Worcestershire sauce

DIRECTIONS:

1. Add 3 cups broth, carrots, celery, and onion to large pot.  Heat until boiling and let simmer for 20 minutes.
2. Add turkey, barley, rest of broth, sage, and Worcestershire sauce.  Bring to a boil.
3. Taste.  Add pepper if necessary.
4. Keep warm until you are ready to serve.

Turkey soup (printable)

Stuffing for Turkey

Every Thanksgiving I seem to call my mom and ask about the turkey stuffing.  Last year I wrote the recipe down and this year I changed the recipe a little bit.  Stuffing, one of the best things about the classic Thanksgiving dinner...yummy!

INGREDIENTS:

• 6 tbsp butter or margerine
• 1 medium yellow onion, diced
• 1 celery stick, diced 
• 1/4 tsp pepper
• 1 loaf of bread, cubed
• 3 tsp sage

DIRECTIONS:

1. Melt butter over medium heat in a large frying pan.
2. Add onions, celery, and pepper.
3. Cook until the onions are transparent, not brown.  Let them cool.
4. While the onions are cooking, cube the bread and mix with sage.
5. Add the onion mixture to the bread and mix well.
6. Stuff your bird.

The stuffing can be made up to one day before you stuff your bird.  I added the celery stick to my Mom's recipe so you can omit the celery if you are not a celery fan, the stuffing is still delicious!

Stuffing for Turkey (printable)

Turkey Casserole

Happy Thanksgiving!  The long October weekend that brings family and friends together for a nice turkey dinner....

I got this recipe from my university roommate.  For our first Thanksgiving away from home we made a turkey, turned out to be a large turkey with a lot of leftovers.  She found this recipe in order to use up some of that leftover turkey and it turns out to be delicious!

INGREDIENTS:

• 1 package of stuffing mix (or leftover stuffing, enough to cover the top of dish plus 1 cup)
• 1 can (10 oz) cream of mushroom soup (I've used cream of pretty much anything and it works)
• 1/2 cup sour cream
• 2 carrots sticks, diced
• 2 celery sticks, diced
• 2 cups turkey, cooked and sliced
• 2 green onions, diced

DIRECTIONS:

1. Preheat oven to 350F.
2. Spray 9 x 9 inch baking dish with cooking spray.
3. Spread stuffing on the bottom of the baking dish, if you are using stuffing from a box, don't add the water.  Reserve 1 cup of stuffing for the top of the casserole.
4. Blend soup, sour cream, carrots, celery, green onions, and turkey in a large bowl.  Spread on top of the stuffing.
5. Add remaining stuffing to top of baking dish.
6. Bake covered for 35 minutes. 
7. Uncover and continue baking for an additional 5 minutes.

Turkey Casserole (printable)

Coconut Lime Macaroons

I came home from a month away to find that my husband bought me the latest "Holiday Cookie Collection" (2010) from Canadian Living.  Some of you may say "excuse me?" but to me, this is a great gift as I love to try new baking.

This recipe is from page 21.  Coconut and lime - pretty awesome!

INGREDIENTS:

2 egg whites 1/4 tsp cream of tarter pinch salt 3/4 cup granulated sugar

3 cups sweetened shredded coconut 1 tsp finely grated lime rind juice from the grated lime

DIRECTIONS:

Preheat oven to 325F. Beat egg whites until foamy, add cream of tarter and salt until soft peaks have begun to form. Add sugar, two tablespoons at a time, and beat until stiff peaks form. Fold in the coconut and lime. Drop large tablespoons of mix onto lined pan. Bake for 16 minutes, until light golden brown. Let cool on pan for 10 minutes then transfer to cooling rack.

Coconut Lime Macaroons (printable)

Hamburger Soup

This is a hearty soup, perfect for those fall days.  This soup is easy to make as all the ingredients should be in everyone's pantry.

INGREDIENTS:

1 1/2 pounds of ground beef 1 medium onion, chopped 20 oz. can of tomatoes, diced 2 cups water 3 can consomme 1 can tomato soup 4 carrots, chopped

Bay leaf 2 celery sticks, chopped parsley 1/2 tsp thyme pepper to taste 8 tsp barley

DIRECTIONS:

1. Brown meat and drain
2. Add water, carrots, celery, onion.  Let boil for 10 minutes.
3. Add tomatoes, bring to a boil.
4. Add the remaining ingredients.
5. Let simmer together prior to serving.

I got this recipe from my mother-in-law, pretty tasty!

Printable recipe available here.

Rose Sauce

An easy rose sauce that takes only as long as the pasta to cook. Delicious! Use regular milk instead of heavy cream to make the dish low in fat and not as rich.


I can't take credit for this recipe, I found it on AllRecipes.ca after a Google search for "rose sauce".

INGREDIENTS:

• 6 tablespoons olive oil
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 teaspoon dried red pepper flakes
• 2 tablespoons minced onion
• 2 tablespoons minced green bell pepper
• 1 tablespoon minced garlic
• 7 ounces tomato sauce (just less than 1 cup)
• 1/2 teaspoon chicken soup base (a.k.a. chicken oxo powder)
• 1 tablespoon white sugar
• 6 fluid ounces heavy cream (3/4 cup, sub in milk for lower fat and not as rich)
• 1/2 cup white wine (can use chicken broth -- make with oxo -- instead)

DIRECTIONS:

1. In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together.
2. Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir.
3. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
4. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.

Substitute vegetable broth for chicken broth for the vegetarian option.

Printable recipe? visit Rose Sauce (printable)