Grilled Chicken With Mango Salsa

Grilled Chicken
4 skinless, boneless chicken breasts
2 T sesame oil
1 T lemon juice
1/4 t black pepper
pinch salt

Wash the chicken in cold water, drain and pat dry. Mix together the sesame oil, lemon juice, pepper, and salt. Drizzle the oil mixture over the chicken and rub it well to coat the chicken completely. Let stand for 15 minutes. Grill or broil the chicken until tender but no longer pink inside. Top with Mango salsa and serve immediately.

Mango Salsa
1 firm mango, peeled, seeded and finely diced
2 T lemon juice
1 T lime juice
2 t minced green onion
1 small jalapeno, seeded and minced (make sure you discard all seeds or the salsa will be HOT)
1 T minced cilantro
1/4 t salt

Dice the mango evenly. Stir all ingredients together. Serve at room temperature.

Pumpkin Bread sandwiches stuffed with a maple-date cream cheese:

Makes 4 loaves. 22-24 slices per loaf.

• 3 Cups King Arthur Flour (just under-2 7/8 actually)

• 3 Cups Sugar

• 1 teaspoon cinnamon

• 2 teaspoon baking soda

• 1 teaspoon nutmeg

• 1 teaspoon cloves

• ½ teaspoon baking powder

• 1 Cup Vegetable Oil

• 4 Farm Fresh Eggs

• 2 cups pumpkin

• nuts-optional

Preheat oven to 325 degrees Sift dry ingredients into large mixing bowl. Add liquids and mix well Bake in greased loaf pans for about 35-40 Minutes until the bread spring back to the touch and edges of loaf start to move away from the side of the pan. Keep in mind, this is a dense bread and will not rise all that much. It's this consistency, which makes the perfect party sandwich! Let cool 15-20 minutes before removing from pans.

Cream Cheese Filling:

4 oz cream cheese (room temp)

4 oz. Cabot Butter

2 Tablespoons Grade B Maple Syrup

Dates-optional

In small mixing bowl, combine and mix the above ingredients until well blended add desired amount of chopped dates. Spread mixture between two slices of pumpkin bread, cut the sandwich in half. Serve as the perfect treat for afternoon tea. Our children are quite popular for bringing these sandwiches to school!

Chicken Pot Pie with cream cheese crust

Makes 8 servings

Filling:

½ cup finely chopped onion

½ cup finely chopped carrot

½ cup finely chopped red bell pepper

8 oz. mushrooms, sliced

3 T butter

½ cup flour

½ t dry mustard

½ t salt

¼ t white pepper

1 (14 oz.) can chicken broth

½ cup half and half

3 cups cooked chicken breast

1 cup frozen peas

In medium saucepan, sauté onion, carrot, pepper and mushrooms, in butter until veggies are crisp tender. Combine flour, mustard, salt and stir into vegetable mixture. Gradually add chicken broth and cream. Cook over medium heat until thick and bubbly, stirring constantly. Remove from heat. Stir in chicken and peas. Blend well and spoon mixture into a 10 inch round deep dish pie pan. Set aside.

Crust:

1 ½ cup flour

1 t dried dill weed

¼ t salt

1 stick butter

3 oz. cream cheese

4-5 T ice water

In an large mixing bowl combine flour, dill weed and salt. Cut in cold butter and cream cheese with a pastry blender until mixture resembles coarse crumbs. Add ice water, a tablespoon at a time, tossing mixture with a fork until it is moistened and will hold together. Gather dough and flatten. Roll on a lightly floured surface to form a 12 inch circle. Cut slits in pastry and place over filling in pie dish. Seal edges of pastry to rim of dish. Bake 20 – 30 minutes on middle oven rack with foil over the top. Remove foil and bake 20-25 minutes longer until crust is golden and filling is bubbly. Bake at 375.

Mushroom Crust Crab Quiche

Makes 4 to 6 servings

5 T butter

1/2 ground mushrooms, finely chopped

1/2 cup crushed saltines (about 160

1 1/4 t dried tarragon leaves

3/4 chopped green onions

3/4 cup shredded Monterey Jack cheese

3/4 cup shredded Swiss cheese

6 oz. crab

3/4 cup small curd cottage cheese

1/4 cup ricotta cheese

3 eggs

1/4 teaspoon cayenne pepper

2 T sherry

Melt 3 T butter in skillet. Add mushrooms and sauté until tender. Remove from heat. Stir in crushed saltines and 1 teaspoon tarragon. Press into an oiled 9-inch pie plate. Bake for 15 minutes. Melt remaining butter. Add onions and sauté until tender. Spread onion over cooked mushroom crust. Blend remaining 1/4 teaspoon tarragon and remaining ingredients together. Pour over onions. Bake for about 40 minutes or until firm. Allow to sit for 5 minutes before serving. Bake at 350.

Cafe Rio Pork

1 pork roast

1 1/2 up Coke

1/2 large Hersheys bar (the more the better in my opinion!)

1 cup brown sugar

1 can green chilies

1/4 cup butter

Salt, pepper, garlic powder

Crockpot low for 8 hours. Pull pork after six hours and continue cooking until serving.

7-up pork taco marinade

I pork roast

1 cup brown sugar

1 cup salsa

1 can 7-up

simmer in crock pot for many hours (8-10).

Vegetarian Sauce with Brown Rice

2 T olive oil

6 green onion with tops, chopped

1 large red or white onion

4 cloves garlic, minced

8 oz. mushrooms, sliced

2 ribs celery with leaves, chopped

2 medium red, green or yellow pepper, chopped

1 (16 oz.) can kidney beans

1 (16 oz.) can tomatoes

1 c water

½ c minced fresh parsley

½ c red wine

2 bay leaves

1 t oregano

½ t basil

black pepper to taste

Brown rice

4 oz. Mozzarella cheese, shredded

In an large saucepan heat oil over medium high heat. Add onions and garlic; sauté until onions are soft, 2 to 3 minutes. Add remaining ingredients except rice and cheese; bring to a boil. Reduce heat and simmer, covered, about 1 hour, stirring frequently. Remove bay leaf before serving. Cook rice according to package directions. Serve sauce over hot rice. Sprinkle with cheese and serve.