Taco Seasoning

Contributed by Kristen Hodges.

This seasoning is great to use because it doesn’t have all the sodium of store-bought packages. I use it on ground turkey all the time.

2 t chili powder
½ t cumin
¼ t oregano
salt (to taste)

Add this to 1 lb of ground turkey as it cooks. Add salt to taste. Add more of the mixture as desired.

Salad with Mango and Lime Cilantro Dressing

Contributed by Kristen Hodges.

Ingredients:

1 head Romaine lettuce
1-2 mangos cubed (frozen thawed works great)
1 jicama peeled and cut into sticks (optional – I’ve left out the jicama before when I can’t find it in the store)
1/3 C olive oil
2 limes juiced
1 tsp or so grated lime zest
1 Serrano chile
½ C chopped cilantro
queso fresco (I get this in the ethnic/special cheese area of Wal-Mart)

Directions:

Combine all ingredients from olive oil to cilantro in a blender. Process until smooth. Add 3 chunks (3 T of queso fresco) and process some more. Taste; add whatever ingredients desired to taste.
Drizzle on romaine lettuce. Add mangos and jicama. Sprinkle chunks of queso fresco over salad.
This salad is great with fresh mex type of food (tacos, enchiladas, etc.) and it’s great in the summer for potlucks!

Chicken Marsala

contributed by Erin Fugal

I found this recipe of allrecipes.com and it is so good! if any of you are a little leery of cooking with wine, the alcohol burns out and just leaves a really great flavor. i served this with spaghetti noodles and it was awesome! it's super easy too.

• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 4 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1/2 cup Marsala wine
• 1/4 cup cooking sherry

1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

Cornbread

Contributed by Paula Didericksen

1 square margarine

1 c. flour

2/3 c. sugar

½ tsp. baking soda

2 eggs

1 c. cornmeal

1 c. buttermilk*

½ tsp. salt

Mix margarine and sugars. Add eggs. Mix dry ingredients in separate bowl. Alternate adding dry ingredients and buttermilk to sugar mixture. Bake in 8x8** pan at 400 degrees for approximately 25 minutes.

*Buttermilk can be made by placing 1 T. lemon juice in a measuring cup and adding enough milk to make a cup. Also plain or vanilla yogurt can be substituted for the buttermilk.

**I also sometimes bake this in a little large glass dish and decrease the oven temperature to 375 degrees.

Jay's Signature Pizza Crust

Contributed by Christina Kowallis

2 1/4 teaspoons active dry yeast
1/2 teaspoon brown sugar
1 1/2 cups warm water (110 degrees F/45 degrees C)
1 teaspoon salt
2 tablespoons olive oil
3 1/3 cups all-purpose flour

In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.

Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.

Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.

Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Whole-Wheat Irish Soda Bread

Contributed by Christina Kowallis

2 cup(s) whole-wheat flour

2 cup(s) all-purpose flour, plus more for dusting

1 teaspoon(s) baking soda

1 teaspoon(s) salt

2 1/4 cup(s) buttermilk

Directions

1. Preheat oven to 450°F. Coat a baking sheet with cooking spray and sprinkle with a little flour.

2. Whisk whole-wheat flour, all-purpose flour, baking soda and salt in a large bowl. Make a well in the center and pour in buttermilk. Using one hand, stir in full circles (starting in the center of the bowl working toward the outside of the bowl) until all the flour is incorporated. The dough should be soft but not too wet and sticky. When it all comes together, in a matter of seconds, turn it out onto a well-floured surface. Clean dough off your hand.

3. Pat and roll the dough gently with floury hands, just enough to tidy it up and give it a round shape. Flip over and flatten slightly to about 2 inches. Transfer the loaf to the prepared baking sheet. Mark with a deep cross using a serrated knife and prick each of the four quadrants.

4. Bake the bread for 20 minutes. Reduce oven temperature to 400°F and continue to bake until the loaf is brown on top and sounds hollow when tapped, 30 to 35 minutes more. Transfer the loaf to a wire rack and let cool for about 30 minutes

Bran Muffins

Contributed by Christina Kowallis

2 cups raisin bran cereal
4 cups whole bran cereal
2 cups boiling water
1 cup shortening
3 cups white sugar
4 eggs
4 cups buttermilk
5 cups all-purpose flour
5 teaspoons baking soda
1 1/2 teaspoons salt
3 tsp. vanilla

Mix cereal and boiling water together in a metal bowl, and allow to cool.
Cream shortening, sugar, and eggs in a large bowl. Add buttermilk and cooled cereal mixture. Combine flour, baking soda, and salt; stir into the creamed mixture until flour is moistened.

Batter should be lumpy. Put batter into a one gallon wide mouth jar. When using mix, use a ladle to get batter out of the jar; don't mix or stir.

When ready to use, spoon batter into muffin tins. Bake at 375 degrees F (195 degrees C) for approximately 15 minutes.

I modified this recipe to be compliant with Phase 2 of the South Beach Diet (low sugar and "good" carbs). I substituted 1 1/2 Cups unsweetened applesauce for the shortening, Splenda for the sugar, and used whole wheat flour in place of the all purpose flour. I added 3 Tbsps Smart Balance butter to enhance the taste since fat is a flavor transfer. In addition, I reduced the baking soda to 3 tsps and added 3 tsps of baking powder. Due to my preference, I used 3 Cups Raisin Bran and 3 Cups of All Bran.

The muffins came out excellent! Next time, (and there will be a next time!) I will add 1 Cup of raisins as others have suggested. Enjoy! Use regular whole bran cereal. Add raisins. Only 2c. sugar not three. Add ½ C. dry oatmeal.