All Moms know best

Things that are beautiful

2012-08-15T17:17:00.001-07:00

Velvet Pasta Shells

2012-08-08T13:01:00.001-07:00

1 Cup Milk
1 Pound Boneless Skinless Chicken Breast, Cut Into Bite-Size Pieces
1 Cup Broccoli Florets
1 Carrot, Sliced
1 Cup Water
1 Package VELVEETA Shells and Cheese Dinner

SERVES:4
1. Cook chicken in a large skillet sprayed with cooking spray on medium-high heat for 5 minutes or until done, stirring occasionally.
2. Add Shells, milk and water; stir. Bring to a boil; cover. Simmer mixture on medium-low heat for 10 minutes. Stir in the broccoli and carrot and continue to cook covered for 5 minutes. Remove from heat.
3. Stir in VELVEETA Sauce.

Chicken Casserole

2012-08-04T13:40:00.001-07:00

ingredients
8 oz. dried bow tie pasta
1 small onion, chopped
1 Tbsp. butter
2 eggs
1-1/4 cups milk
1 tsp. dried Italian seasoning
1/4 to 1/2 tsp. crushed red pepper (optional)
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese (8 oz.)
1 14-oz. can artichoke hearts, drained and quartered
1 10-oz. pkg. frozen chopped spinach, thawed and well drained
1/2 cup oil-packed dried tomatoes, drained and chopped
1/4 cup grated Parmesan cheese
1/2 cup soft bread crumbs
1/2 tsp. paprika
1 Tbsp. butter, melted
1 Tbsp Fayah Peppa
directions
1. Preheat oven to 350 degrees F. Cook pasta according to package directions; drain. In medium skillet cook onion in 1 tablespoon butter over medium heat about 5 minutes or until tender, stirring occasionally. Remove from heat; set aside.
2. In bowl whisk together eggs, milk, seasoning, 1/2 tsp. salt, 1/4 tsp. black pepper, and crushed red pepper. Stir in chicken, Monterey Jack cheese, artichokes, spinach, tomatoes, half of the Parmesan, cooked pasta, and onion. Transfer to a 13x9x2-inch baking dish or 3-quart rectangular casserole.
3. Bake, covered, 20 minutes. In small bowl combine remaining Parmesan, bread crumbs, paprika, and melted butter. Sprinkle mixture over pasta. Bake, uncovered, 10 minutes more or until golden. Makes 6 to 8 servings.

Sesame Chicken and Noodles

2012-08-02T20:11:00.001-07:00

ingredients
1/3 cup rice vinegar
1/3 cup thinly sliced green onions
2 Tbsp. honey
1 Tbsp. reduced-sodium soy sauce
1 Tbsp. grated fresh ginger
2 tsp. Asian garlic-chili sauce
2 6-oz. pkg. grilled chicken breast strips
12 oz. dried udon noodles or whole-wheat spaghetti
3 Tbsp. toasted sesame oil
2 medium yellow, red and/or orange sweet peppers, cut in bite-size strips
Fresh cilantro

directions
1. In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.
2. Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.
3. Transfer to bowls. Top each with pepper strips and cilantro. Makes 6 servings.

Fayah Garden Burger...Thinking about a Burger for Dinner here is a Delicious recipe.

2012-07-18T06:35:00.000-07:00

Ingredients: For the green goddess dressing: 1/3 cup plain low-fat yogurt 2 tablespoons low-fat mayonnaise 1 tablespoon fresh lemon juice 1 teaspoon Worcestershire sauce 1/4 cup chopped fresh chives 2 tablespoons chopped fresh basil Kosher salt and freshly ground pepper 1 tablespoon of Fayah Peppa on top before you serve...

For the burgers: 1 1/2 pounds ground beef, preferably chuck Kosher salt and freshly ground pepper Vegetable oil, for the grill 4 whole-wheat seeded buns, split Red-leaf lettuce leaves, for topping 2 plum tomatoes, sliced Alfalfa sprouts, for topping 1 avocado, halved, pitted and sliced Directions: Preheat a grill to medium high. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender. Transfer to a small bowl, cover and refrigerate until ready to use. Make the burgers: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute. Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. 1 tablespoon of Fayah Peppa on top before you serve... Drizzle with the dressing, then cover with the bun tops

Arugula With Toasted Pine Nuts, Cucumber And Radish Salad, Navy Bean Salad With Roasted Carrots And Avocado

2012-07-17T11:44:00.000-07:00

Ingredients: Baby Arugula Pine Nuts Lemon Extra Virgin Olive Oil Radishes Cucumbers Fage Total 0% Greek Yogurt Salt Pepper Navy Beans Avocado Preparation Directions: 1. Make a palm-sized pile of arugula on your plate. 2. Toast your pine nuts. 3. Sprinkle the toasted pine nuts onto the arugula. 4. Drizzle olive oil and lemon on top of the salad. 5. Slice radishes into triangles. 6. Cut cucumbers into round slices and then triangular quarters (about 1/8th inch thick). 7. Add Fage Total 0% Greek yogurt to coat the radishes and cucumbers and salt to flavor. 8. Take a spoonful of this salad and place it beside the arugula and pine nuts. 9. Soak navy beans overnight or for several hours. 10. Once soaked, cook the beans in water until they are soft. 11. Cut carrots into very small pieces. 12. Lightly brush carrots with olive oil and roast them in a toaster oven or in a regular conventional oven; once soft remove them from the oven and let the carrots cool. 13. Cut the avocado into 1/4-inch pieces. 14. Place all ingredients into a bowl. 15. Squeeze lemon juice and add olive oil into the bowl, grind salt and pepper over the salad and stir until beans all the vegetables are dressed. 16. Add a spoonful of this lovely product to your plate to complete your trio

Ham and Mango....

2012-07-15T07:55:00.001-07:00

These little fruit and ham sandwiches are nice for a picnic or potluck.ingredients
2/3 cup coarse-grain Dijon-style mustard
1/4 cup sliced, pitted kalamata olives or other black olives
1/4 cup snipped fresh parsley
12 sourdough and/or whole wheat mini rolls, split and toasted, if desired
1-1/2 pound cooked smoked ham, thinly sliced
2 cups refrigerated sliced mango (9 oz.)

directions
1. In a bowl combine mustard, olives, and parsley. Spread the cut sides of 12 roll tops with olive-mustard mixture. Place ham on the roll bottoms. Top ham with mango slices (cut slices to fit, if necessary) add olive-mustard spread bun tops. Makes 12 sandwiches (using 2 ounces cooked meat per sandwich).

Gazpacho beautiful tasty healthy soup.

2012-07-14T11:39:00.001-07:00

This soup is sweet and savory; it's the perfect cold meal for a summer evening. Make sure to serve it well chilled.

Ingredients
6 cups roughly chopped seedless watermelon, divided
3 cups roughly chopped tomatoes, divided
1 shallot, roughly chopped
2 tablespoons olive oil
2 tablespoons sherry vinegar
1/4 cup roughly chopped cilantro, divided
1 teaspoon salt
1/4 teaspoon black pepper

Method
Put 5 1/2 cups of the watermelon, 2 1/2 cups of the tomatoes, shallots, oil, vinegar, 2 tablespoons of the cilantro, salt and pepper into a blender and puree until smooth. Transfer puree to a fine mesh strainer set over a large bowl and strain puree, pressing as much through as possible; discard solids. Cover and chill for at least 1 hour.

Finely chop remaining 1/2 cup watermelon, 1/2 cup tomatoes and 2 tablespoons cilantro and toss together in a bowl. Pour chilled soup into bowls or glasses and top with watermelon-tomato mixture.

Fayah pineapple chicken burger.Simply marinate your chicken breast in teriyaki sauce and then grill to perfection. Top with a grilled pineapple slice and serve.

2012-07-11T16:53:00.001-07:00

SERVINGS: 1
INGREDIENTS:
1 tablespoon Fayah Peppa
1 Chicken Breast
¼ cup Teriyaki Sauce
1 slice Pineapple
2 sliced Tomato
2 Leaves Lettuce
1 Tbsp Mayonnaise
DIRECTIONS:
Marinate the chicken in the teriyaki sauce for 20 minutes to overnight. Grill the chicken and pineapple. Assemble burger.

Indian Spiced Chicken

2012-07-10T14:40:00.001-07:00

ingredients:

1-1/4 cups low-fat yogurt
1/4 cup plus 2 tablespoons fresh lime juice, plus wedges
2 tablespoons finely grated peeled fresh ginger
1 tablespoon curry powder
1-1/4 teaspoons ground cumin
1/2 teaspoon cayenne
1/4 teaspoon turmeric
2-3/4 pounds chicken thighs with skin
2 pounds small new potatoes
2 teaspoons mustard seeds
1/2 cup fresh cilantro leaves
1/8 cup sliced red onion

directions:

1. Whisk 1 cup yogurt, 1/4 cup juice, the ginger, curry, 3/4 teaspoon cumin, the cayenne, and turmeric together in a bowl; salt and pepper to taste for marinade.
2. Rinse and pat chicken dry. Place in a large resoluble plastic bag and pour marinade over chicken. Seal bag, then turn until chicken is evenly coated. Place bag in a bowl, to catch any leaks, and marinate, chilled, for at least 6 hours or overnight.
3. Preheat grill. Place potatoes in a 5-quart pot. Cover with salted cold water by 2 inches and simmer until fork tender, about 15 minutes depending on size of potatoes. Drain in a colander and rinse with cold water until cool enough to handle but still warm.
4. Whisk remaining 1/4 cup yogurt, 2 tablespoons juice, and 1/2 teaspoon cumin together in a large bowl; salt and pepper to taste. Heat a small skillet over moderate heat until hot and toast mustard seeds, shaking skillet, until fragrant, about 30 seconds. Immediately whisk seeds into yogurt mixture. Halve potatoes and add to bowl, gently tossing to combine. Transfer potato salad to a serving bowl and top with cilantro and onion.
5. Remove chicken from marinade and discard marinade. Grill, covered, on a lightly oiled rack over moderate heat, turning and adjusting heat to avoid burning chicken, 20 minutes. Uncover and continue to grill until chicken is cooked through, about 10 more minutes.
6. Serve chicken with potatoes and lime wedges on the side. Makes 4 servings.

Pureed berries give the tangy wine vinegar dressing a creamy texture that gently clings to the lettuce and fruit. This is a salad to enjoy when fresh berries are in the market.

2012-07-09T18:19:00.001-07:00

Ingredients:

1 1/2 cups fresh raspberries, divided
1/4 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1 small clove garlic, coarsely chopped
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper
8 cups mixed salad greens
1 ripe mango, diced (see Tip)
1 small ripe avocado , diced
1/2 cup thinly sliced red onion
1/4 cup toasted chopped hazelnuts, or sliced almonds (see Tip), optional

directions
1. Puree 1/2 cup raspberries, oil, vinegar, garlic, salt and pepper in a blender until combined.
2. Combine greens, mango, avocado and onion in a large bowl. Pour the dressing on top and gently toss to coat. Divide the salad among 5 salad plates. Top each with the remaining raspberries and sprinkle with nuts, if using.
Tips:
Tips: To dice a mango:
1. Slice both ends off the mango, revealing the long, slender seed inside. Set the fruit upright on a work surface and remove the skin with a sharp knife.
2. With the seed perpendicular to you, slice the fruit from both sides of the seed, yielding two large pieces.
3. Turn the seed parallel to you and slice the two smaller pieces of fruit from each side.
4. Cut the fruit into the desired shape.
To toast chopped or sliced nuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Avocado raspberry and mango salad

2012-07-09T18:18:00.001-07:00

Monday Morning Brunch

2012-07-09T05:40:00.001-07:00

ingredients:
2. Tablespoon Fayah Peppa
12 large eggs
1/3 cup Sour Cream
1 pound pork sausage
1 cup sliced fresh mushrooms
1 onion, chopped
2 tomatoes, chopped
1 8-ounce package Cheddar Cheese

directions:

1. Beat eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish. Bake 10 minutes or until egg mixture is softly set. Meanwhile, cook sausage, mushrooms, and onions in large skillet on medium heat 6 to 8 minutes or until sausage is done, stirring occasionally. Drain.
2. Reduce oven temperature to 325 degrees Fahrenheit. Spoon tomatoes over egg layer; cover with sausage mixture and cheese.
3. Bake 30 minutes or until center is set.

Spinach Pesto Ravioli .....

2012-07-06T13:05:00.001-07:00

ingredients:

1 9-oz. pkg. refrigerated four-cheese ravioli or tortellini
12 oz. baby pattypan squash, halved, or yellow summer squash, halved lengthwise and sliced 1/2 inch thick
3-1/2 cups fresh baby spinach
1/2 cup torn fresh basil
1/4 cup bottled Caesar Parmesan vinaigrette salad dressing
Shredded Parmesan cheese (optional)

directions
1. Cook ravioli according to package directions, adding squash the last 2 minutes of cooking. Drain.
2. Meanwhile, for pesto, in blender container combine spinach, basil, salad dressing, and 2 tablespoons water. Cover and process until smooth, stopping to scrape down blender as needed.
3. Toss ravioli mixture with pesto. Sprinkle with cheese.

LOBSTER ROLLS WITH LEMON VINAIGRETTE AND GARLIC BUTTER

2012-06-28T12:16:00.000-07:00

4 (1 1/4- to 1 1/2-lb) live lobsters 3 tablespoons fresh lemon juice 1/3 cup extra-virgin olive oil 1/3 cup thinly sliced scallions 1/4 cup finely chopped peeled celery 1/4 cup celery leaves 1/4 cup chopped flat-leaf parsley 1/2 stick unsalted butter 3 garlic cloves, smashed 6 hot dog buns, preferably top-split ACCOMPANIMENT: lemon wedges

Prepare a gas grill for direct-heat cooking over medium-high heat; see “Grilling Procedure.” Plunge 2 lobsters headfirst into a large pot of salted boiling water and cook, partially covered, over medium-high heat 8 minutes (for 1 1/4-lb lobsters) to 9 minutes (for 1 1/2-lb lobsters) from time they enter water. Transfer with tongs to an ice bath and let stand until completely cooled. Return water to a boil and cook and cool remaining 2 lobsters. Remove meat from claws, joints, and tails. Save carcasses, shells, and any roe for another use (see "To Make Lobster Stock" and "To Make Lobster Oil"). Coarsely chop meat. Whisk together lemon juice, oil, and 1/2 tsp salt in a large bowl. Whisk in scallions, celery, celery leaves, and parsley, then add lobster and gently toss. Season with salt. Melt butter with garlic in a small saucepan over low heat, mashing garlic with a spoon. Brush inside of buns with garlic butter. Grill, buttered side down, until golden, about 1 minute. Fill buns with lobster.

Thai Fayah ground Beef Salad

2012-06-28T10:21:00.000-07:00

Ingredients: 1/3 cupvegetable oil 1/3 cuprice-wine vinegar 1 tablespoon fish sauce 1 teaspoon Asian chile paste (optional) 1 tablespoondark Asian sesame oil 1 teaspoonsugar 1 teaspoonground ginger 3/4 teaspoongarlic salt 1 cupfresh cilantro leaves, chopped 2 poundsground beef chuck 2 carrots, peeled and cut into 1-inch sticks 1 sweet red pepper, seeded and cut into 1-inch sticks 3 scallions, trimmed and sliced 2 bags(10 ounces each) European-blend salad greens 1 tablespoon Fayah Peppa

directions: 1. For dressing, in small bowl, whisk together vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), dark sesame oil, sugar, ginger and 1/4 teaspoon garlic salt. Stir in cilantro. 2. Working in batches if necessary, in large skillet, cook meat over medium-high heat about 5 minutes or until no longer pink. Drain off liquid. Season with remaining 1/2 teaspoon garlic salt. 3. Add carrots and sweet pepper to skillet; cook for 2 minutes. 4. Stir half of the dressing and the scallion into meat mixture. Remove from heat. 5. In serving bowl, toss salad greens with remaining half of the dressing. Spoon meat mixture over top

Cheese and Pepperoni Pie

2012-06-27T12:24:00.001-07:00

Ingredients: For the Pizza Dough:3 cups all-purpose flour 1 package active dry yeast 3/4 cup warm water 1 teaspoon salt For the Pie: 1/4 cup olive oil 1 pound broccoli (chopped - stems included) 4 cloves garlic (minced) 1/2 pound ground beef Sliced pepperoni (diced) 2 mini sweet yellow peppers (like a jalepeno in shape but sweet and multi-colored diced) 2 mini sweet red peppers (like a jalepeno in shape but sweet and multi-colored - diced) 1/2 pound fresh mozzarella 1 Egg beaten Ingredients: 3 cups all-purpose flour 1 package active dry yeast 3/4 cup warm water 1 teaspoon salt Method: For the Pizza Dough: Dissolve yeast in 3/4 cup warm water let stand until top gets frothy (about 8 minutes) In a food processor, combine ingredients until a ball is formed, adding additional warm water gradually as needed. Remove and knead the dough until it is smooth and pliable, about 10 minutes. Put in a bowl, cover with plastic wrap, put in warm place and let rise about 2 hours until doubled in volume. Ingredients: 1/4 cup olive oil 1 pound broccoli (chopped - stems included) 4 cloves garlic (minced) Kosher salt instructions For the Pie: On medium heat, sauté the garlic and broccoli in olive oil until fork tender (about 10-12 mins). Season with salt to taste. Ingredients: 1/2 pound ground beef 2 mini sweet yellow peppers (like a jalepeno in shape but sweet and multi-colored diced) 2 mini sweet red peppers (like a jalepeno in shape but sweet and multi-colored - diced) Method: In a separate frying pan, cook the ground beef. Add peppers and cook until tender (about 7 minutes). Ingredients: 1/2-1 cup Sliced pepperoni (diced) 1/2 pound fresh mozzarella 1 Egg beaten Method: Stretch dough into a large rectangle, making sure there are no holes. Place, broccoli, garlic, sausage, peppers and cheese down the middle going almost all the way to the ends. Fold over and seal the edges with egg. Bake on a cookie sheet that had been either sprayed with Pam or greased with olive oil. Lightly oil top with olive oil and bake in a 375° oven for 30 minutes or until golden brown. Cut into slices.

Warm PHILLY Mexican Spread with a Fayah Peppa Sauce

2012-06-27T07:31:00.001-07:00

Ingredients: 2 tablespoon Fayah Peppa 1 plum tomato, chopped 1clove garlic, minced 2tsp. KRAFT Tuscan House Italian Dressing 1pkg. (8 oz.) PHILADELPHIA Cream Cheese 1/4cup KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA 1Tbsp. fresh cilantro, chopped TRISCUIT Crackersmake it HEAT grill to medium heat. COMBINE tomatoes, garlic and dressing. PLACE cream cheese on sheet of heavy-duty foil; top with tomato mixture and shredded cheese. Place on grill grate. GRILL 8 to 10 min. or until shredded cheese is melted and cream cheese is softened but still holds its shape. Sprinkle with cilantro. Serve with crackers

Spicy Ranch Spinach Pasta Salad

2012-06-20T09:26:00.001-07:00

2 Tbsp Fayah Peppa Sauce1/2 cup shredded carrots1 tablespoon fresh lemon juice3/4 cup grape tomatoes, halved1/2 cup sliced cucumber1 box Betty Crocker® Suddenly Salad® classic pasta salad mix2 cups baby spinach leavesAdd to Shopping List2 tablespoons chopped fresh basil leaves1/2 cup Hidden Valley® The Original Ranch® dressingStart to Finish: 15 minutes / SERVES: 61Empty contents of pasta mix into a 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered for 12 minutes, stirring occasionally. 2Drain pasta; rinse with cold water. Shake to drain well. 3In a medium bowl, stir contents of seasoning mix from Suddenly Salad, dressing and lemon juice until blended. Stir in pasta and remaining ingredients. Cover; refrigerate until ready to serve. Store any remaining salad covered in the refrigerator.Here's a good idea:Make it a dinner salad. Just stir in 1 1/2 cups cut-up cooked chicken or ham.

Lemon-Garlic Chicken With Creamed Corn

2012-06-20T09:13:00.001-07:00

Ingredients2 tablespoons extra-virgin olive oil4 skin-on chicken drumsticks (about 1 pound)4 skin-on, bone-in chicken thighs (about 1 1/2 pounds)Kosher salt and freshly ground pepper3 tablespoons all-purpose flour12 cloves garlic (about 1 head)2 lemons (finely grated zest of one, juice of both)2 tablespoons unsalted butter1 pound frozen corn, thawed3/4 cup whole milk2 tablespoons chopped fresh chivesDirectionsPreheat the oven to 450 degrees F. Heat the olive oil in a large nonstick ovenproof skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon each salt and pepper, and 2 tablespoons flour. Add to the skillet and cook, turning, until slightly golden on all sides, about 5 minutes. Add the garlic, lemon zest and lemon juice and turn the chicken to coat. Transfer the skillet to the oven; roast until the chicken is golden brown and cooked through, about 20 minutes.Meanwhile, melt the butter in a medium saucepan over medium-high heat. Add the corn and 1/4 teaspoon each salt and pepper; cook, stirring occasionally, until the corn softens, about 5 minutes. Stir in the remaining 1 tablespoon flour, then add the milk and bring to a boil. Reduce the heat to medium low and simmer, stirring, until thickened, about 5 minutes. Stir in the chives and season with salt and pepper.Divide the chicken among plates and drizzle with the pan juices. Serve with the creamed corn.

Parsley Garlic Chicken

2012-06-20T08:37:00.000-07:00

Ingredients:4 Chicken Thighs (boneless with the skin-on and lightly pounded)4 tablespoon Butter1/4 cup Almonds (sliced)Juice of 1 Lemonbunch Parsley1 clove Garlic (skin-on)Salt and pepper4 Chicken Thighs (boneless with the skin-on and lightly pounded)Salt and pepperMethod:Season chicken with salt and pepper.Ingredients:4 tablespoon Butter1/4 cup Almonds (sliced)1 clove Garlic (skin-on)Method:In a skillet over medium-high heat, add the butter, once it has foamed and subsided, place the chicken, skin-side down and cook through, about 3 to 4 minutes per side. Remove chicken from pan, and add the almonds and garlic clove, and cook until golden, about 2 minutes.Ingredients:Juice of 1 Lemonbunch ParsleyinstructionsAdd the lemon juice and parsley and stir together. Spoon sauce over chicken to serve.

curried chicken

2012-06-20T08:18:00.000-07:00

Ingredients: 1-1/4 lb.skinless, boneless chicken thighs 1 red sweet pepper, chopped 1 yellow sweet pepper, chopped 1 smallonion, sliced 1 fresh jalapeno chile pepper, seeded and finely chopped 2 cloves garlic, minced 1 cuplow-sodium chicken broth 1/2 cupgolden raisins 1/2 cup shredded coconut 3 Tbsp.curry powder 1 tsp.salt 1/4 tsp.ground cinnamon 1/4 tsp.cayenne pepper (optional) 1/2 cup unsweetened coconut milk 1 Tbsp.cornstarch 2 tsp Fayah Peppa Sauce or a little more if wanting that true Fayah taste.. Hot cooked rice 3/4 cuplightly salted cashews, coarsely chopped Method: 1. 1. In 3-1/2- to 4-quart slow cooker combine chicken, peppers, onion, jalapeno,garlic, broth, raisins, coconut, curry powder, salt, cinnamon, and cayenne.Cover; cook on low-heat setting for 8-1/2 to 9 hours or on high-heat setting for4 to 4-1/2 hours. In small bowl stir coconut milk and cornstarch until smooth.Stir into chicken mixture. If cooking on low-heat setting, turn to high-heatsetting. Cover; cook 15 to 20 minutes more or until slightly thickened. Serve over rice. Sprinkle with nuts. Makes 4 servings

Believe it or not its the beginning of Wine...Beautiful tasty Belizean Wine.from our native fruits..

2012-06-19T14:38:00.002-07:00

Tip of the Day: Add chia seeds to your yogurt or cereal in the morning. They are a great source of omega-3s and contain more antioxidants than blueberries

2012-06-19T14:22:00.001-07:00

sweet corn risotto with chicken and tomatoes

2012-06-19T11:31:00.000-07:00

Ingredients: 2 cans (14 ounces each)low-sodium chicken broth 5 tablespoons extra-virgin olive oil 1 smallonion, finely chopped 1/2 teaspoon kosher salt 1-1/2 cups Arborio rice 1/3 cup dry white wine 2 tablespoons red wine vinegar 1/4 teaspoon freshly ground pepper 1 container (12 ounces)grape tomatoes, cut in half 1/2 cup coarsely chopped fresh basil leaves, plus additional small whole leaves for garnish 2 cups fresh corn kernels (cut from 2 to 3 ears) 1/3 cup finely grated Parmigiano-Reggiano, plus additional or serving 1 (about 2 pounds)rotisserie chicken, skin discarded, meat removed from bones and shredded Method: 1. Combine broth and 1-3/4 cups water in a bowl; set aside. Heat 2 tablespoons oil in a 6-quart stock pot over moderate heat. Add onion and cook, stirring occasionally, until softened but not browned, 3 to 4 minutes. Stir in 1/4 teaspoon salt and the rice. Add wine and 3 cups broth mixture; bring to a boil. Reduce heat to a simmer and cook, stirring occasionally, until liquid is absorbed and bottom of pot is dry when rice is pushed to the side with a spoon, about 10 minutes. 2. Meanwhile, whisk together remaining 3 tablespoons oil, 1/4 teaspoon salt, the vinegar and pepper in a small bowl. Toss in tomatoes and basil; set aside. 3. Add broth mixture, 1/2 cup at a time, to rice (allowing liquid to absorb after each addition), stirring frequently, and cook until rice is al dente and creamy, 10 to 12 minutes. Additional water may be added, 1/2 cup at a time, if needed. Stir in corn and 1/2 cup water; cook until heated through, about 1 minute. 4. Remove from heat, stir in cheese and salt to taste. Divide risotto among 4 shallow bowls or plates, to with chicken and tomato mixture. Serve immediately with additional cheese on the side