Aaron and I love to cook, so we decided that we wanted to make a family cook book. It has taken me almost a year to finish, but it is done!! It is 158 pages long, with two recipes on each page. I designed my own format and am pretty happy with the way it turned out. When Aaron gets paid next we are planning on getting it printed. One of my friends Bekah asked from some new recipes, so I wanted to post some. I hope these help. My format did not transfer over very well, so I had to delete the notes. Enjoy!
CHICKEN SANDWICHES Serves: 6-8
Cooking Time: NA Preheat Oven To: NA
Ingredients:
4 Chicken breasts cooked
½ Cup mayonnaise
½ Cup Green onions
1 tsp. Fresh tarragon
½ Cup cashews
Bread
Directions:
Combine all ingredients and spread over bread.
Lime chicken is one of my favorite meals! We generally eat it with black beans and rice:
LIME CHICKEN Serves: 2
Cooking Time: 1 Hour Preheat Oven To: 375
Ingredients:
2 Chicken Breasts
2 TBS. Olive Oil
2 TBS. Lemon Juice
¼ tsp. Thyme
Pepper to Taste
3 Lime Wedges
Directions:
Place chicken in lightly oiled baking dish. Combine olive oil, lemon juice, thyme, and pepper, brush over chicken. Bake at 375 for one hour, until chicken is done and golden brown. Set aside lime wedges for each piece of chicken. When chicken is done, squeeze lime wedges
PASTA WITH BROCCOLI Serves: 4 Cooking Time: 30 minutes Preheat Oven To: NA
Ingredients:
1 Head of broccoli, cut into florets 2 TBS. Butter
3 TBS. Olive oil 4 Cloves Garlic
½ tsp. Pepper flakes 1 lb. Spaghetti or linguini
¼ - ½ Cup Parmesan cheese
Directions:
Cook spaghetti according to pkg. directions. Meanwhile cook broccoli either by boiling or steaming. Drain and set aside. Just before pasta is done, melt butter with olive oil, add garlic and cook one minute, add pepper flakes and remove from heat. Drain pasta and combine with garlic/butter mixture. Add broccoli and “toss” with Parmesan cheese to coat spaghetti well.
These are the beans we generally eat with the Lime Chicken:
CUBAN BLACK BEANS Serves: 6
Cooking Time: 1 hour Preheat Oven To: NA
Ingredients:
15oz can Black Beans 2 Bay leaves
½ small onion, chopped Pepper to taste
1 tsp. Red pepper flakes Splash Tabasco
Directions:
In saucepan, sauté onion until translucent. Add remaining ingredients and perhaps a little water. Simmer for 45 minutes to an hour. Serve over white cooked rice.
CHICKEN CURRY Serves: 6-8
Cooking Time: 30 minutes Preheat Oven To: NA
Ingredients: Fruit:
1 ½ Cups cooked cubed, chicken Mandarin oranges
1 Can Cream of Chicken Soup Bananas
¾ Cup Chicken Broth Pineapple
1 tsp. Sugar Apple
1 TBS Curry Powder Kiwi
½ tsp. Ginger ETC.
1 ½ tsp. Lemon juice
Directions:
Mix sugar and spice with half the soup, then add remaining ingredients. Gradually stir in the chicken broth, cooking over low heat. Add chicken and lemon juice. Serve over rice. About two cups cooked for this recipe and top with fruit.
This is also a favorite of mine. I generally double the spices, and cube the chicken.
MOROCCAN SPICED CHICKEN Serves: 2-3
Cooking Time: 20 minutes Preheat Oven To: NA
Ingredients:
2-3 Chicken breasts 1 TBS Paprika
½ tsp. Salt ½ tsp. Ground cumin
¼ tsp. Allspice ¼ tsp. Cinnamon
1 TBS Vegetable oil
Directions:
Cut chicken into pieces. In a small bowl mix all spices. Coat Chicken with spice mixture. In skillet heat oil over medium heat, and cook chicken, until juice of chicken is clear. Serve with couscous and green beans.
