Pineapple Glaze

Pineapple Glaze

Get This:

• 1.5 cups Brown Sugar (packed)
• 1 Tbsp. Corn Starch (Be careful, mix it with a little of the pineapple juice before putting it in or else it will clump.
• 1/4 tsp. Salt 
• 1 - 8oz. can of Pineapple with Syrup 
• 2 Tbsp. Lemon Juice
• 3 Tbsp. Prepared Mustard

Do This:

• Mix Brown Sugar, Corn Starch, and salt in small sauce pan. Stir in pineapple with syrup, lemon juice, and prepared mustard. Cook over medium heat, stirring occasionally until mixture thickens and boils. Boil and stir one minute.
• Serve over ham. 

Hot Artichoke Dip

Get This:

- 1 (8 ounce) package cream cheese, softened

- 1/4 cup mayonnaise

- 1/4 cup grated Parmesan cheese

- 1/4 cup grated Romano cheese

- 1 clove garlic, peeled and minced

- 1/2 teaspoon dried basil

- 1/4 teaspoon garlic salt salt and pepper to taste

- 1 (14 ounce) can artichoke hearts, drained and chopped

- 1/2 cup frozen chopped spinach, thawed and drained

- 1/4 cup shredded mozzarella cheese

Do This:

- Preheat oven to 350 degrees F (175 degrees C).
- Lightly grease a small baking dish.
- In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper.
- Gently stir in artichoke hearts and spinach.
- Transfer the mixture to the prepared baking dish.
- Top with mozzarella cheese.
- Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

*** If you don't like a lot of spinach, you can chop it as finely as you would like to and it's much less noticeable. 

Gina's Chicken Enchiladas

Get This:

- 1 Whole Chicken

- Olive Oil: about 1.5 Tbsp

- One Onion chopped

- .5 Tbsp Minced Garlic

- 1 Can Mexican Stewed Tomatoes

- 1 28oz. Can Tomato Sauce

- 2 or 3 Large Cans of Mild Enchilada Sauce

- 1 - 16oz. Container Sour Cream

- Large bag of Mexican Cheese

- Flour Tortillas

Do This:

- Clean and boil chicken

- Pull all chicken off bones and place in a bowl.

- Put a little olive oil in pan with minced garlic and onion and saute for a little while.

- Add Mexican stewed tomatoes to onion mixture and saute a bit more.

- Add tomato sauce and enchilada sauce, bring to a boil and simmer for a while (about 20 minutes)

- Take bowl of chicken and add Mexican cheese and sour cream and mix. Set aside until sauce is ready.

- Add a little sauce to the chicken mixture and stir.

- Get flour tortillas and spoon mixture in a roll them up.

- Place them in a greased pan.

- Pour sauce on top and top off with Mexican cheese.

- Bake on 350 for about 45 minutes or until cheese is slightly toasted.

Crab Rangoon

Get This:

- 8 oz. Cream Cheese - softened

- 6 oz. Canned Crab Meat - drained, minced

- 1/2 tsp. Soy Sauce (I use a little more, about 3/4tsp)

- 1/4 tsp. Garlic Powder

- 12 oz. Package Wonton Wrappers

- 1 egg yolk - beaten *optional

Do This:

- Cream together cream cheese, crab, soy sauce, and garlic powder.

- Place a scant tablespoonful of filling onto the center of each wonton wrapper.

- Brush egg yolk (I prefer to use water, not as messy and seems to work better) on the edges of the wrappers, fold over in a triangle shape, and seal edges.

- Place filled rangoons in a single layer on a baking sheet lined with waxed paper.

- Freeze rangoons completely, takes approximately 1 hour. If you do not have time to freeze the rangoons, they still taste fine.

- Deep-Fry rangoons in 375 degree oil, turning once, until golden brown.

- Drain on cooling racks.

*I like to serve it with simple cocktail sauce. It would also be good with sweet and sour sauce.

Spicy Pineapple Chicken Tacos

Get This:

- Boneless Skinless Chicken Breasts - boiled and shredded

- Cumin

- Mexican Oregano

- Salt

- Peppet

- Chili Powder

- Onion

- Garlic

- Jalepeno

- Tomato Paste

- Crushed Pineapple

- Corn Tortilla Shells

For Pineapple Salsa:

- 2 Cups diced Pineapple

- 1/2 Cup Red Onion

- 2 Tbsp Chopped Cilantro

- Juice of lime to taste

- Optional: Ass a little jalepeno to spice it up.

Do This:

- Boil some chicken and shred

- Spice it up with cumin, mexican oregano, salt, pepper, chili powder, onion, garlic, jalepeno, just a spoonful of tomato paste, and crushed pineapple... all to taste.

- Add chicken stock if needed for moisture.

- Put in a corn shell and top with pineapple salsa.

Creamy Italian Chicken and Orzo Skillet

Get This:

- 1 pound Boneless, Skinless Chicken Breasts Cut in Bite size pieces

- 1 Small Zucchini

- 1 10oz. Tub Philadelphia Italian Cheese and Herb Flavored Cooking Creme

- 1/2 Cup Chopped Tomatoes

- 2 Cups Hot Cooked Orzo Pasta (You can substitute rice)

Do This:

- Cook chicken and zucchini in large non-stick skillet on medium heat 6-7 minutes until chicken is done.

- Add cooking creme and tomatoes, cook and stir 2 minutes.

- Serve over pasta or rice.

Shrimp Dip

Get This:

- 1 8oz package of cream cheese

- 2 Tbsp Lemon Juice

- 2 Tbsp Finely Chopped Celery

- 1/2 Cup Salad Dressing

- 1 Tbsp finely chopped onions

- 1 Small can shrimp (drained and rinsed)

Do This:

Mix all ingredients together and put in the fridge for 6-8 hours before servings. Serve with plain potato chips. I prefer Ruffles!

Chicken Salad

Get This:

- 5 Chicken Breasts

- 3 Cups Red Grapes

- 3 Tbsp Onion

- 1.5 Tbsp Pimento

- 1 Tbsp Lemon Juice

- Dash Curry Powder

- 1 Tsp Salad Supreme

- 1/2 Tsp Salt

- Pepper to Taste

- 1 1/3 Cup Mayo

- 2 Cups Celery

- Almonds (optional)

Do This:

- Boil Chicken with celery stock and 1tsp salt. Cut cooked chicken into cubes.

- Slice grapes in half, chop onion and celery finely and add to chicken.

- Add Pimento, lemon juice, curry powder, salad supreme, salt, mayo, and pepper and mix well with a spoon.

- Refrigerate for a couple of hours (or overnight) and enjoy!

Baked Garlic Parmesan

Get This:

2 tablespoons Olive Oil

1 Clove Garlic, minced

1 cup Dry Bread Crumbs

2/3 cup Grated Parmesan Cheese

1 teaspoon Dried Basil Leaves

1/4 teaspoon Ground Black Pepper

6 Skinless, boneless chicken breast halves

Do This:

1. Preheat oven to 350 degrees F. Lightly grease a 9x13 inch baking dish

2. In a bowl,blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.

3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

Broccoli Salad

Get This:

2-3 sm. bunches fresh broccoli - cut in bite-size pieces
10 slices bacon - cooked, crumbled
2/3 cup raisins
1 sm. red onion - chopped
1 cup real mayonnaise
1/3 cup granulated sugar
2 Tbls. red wine vinegar

Do This:

-Toss together broccoli, bacon, raisins, and onion in a large bowl; set aside.

-In a separate bowl, beat together mayonnaise, sugar, and vinegar.

-Pour prepared dressing over salad and toss to coat.

-Refrigerate at least 2 hours before serving, tossing occasionally.

Variations:

- Substitute 6oz. grated mozzarella cheese for raisins.

- Substitute 1/2 - 3/4 cup sliced almonds for onion

- Add 1 cup frozen peas and 1 cup sunflower seeds.

Chicken Quesadilla

Get This:

1 boned, skinned chicken breast half
(1/2) 1.25 oz. pkt. taco seasoning
(2) 12" flour tortillas
1 cup shredded Monterey jack/cheddar cheese
1 Tbls. diced tomato
1 Tbls. diced jalapeno pepper
1 Tbls. chopped black olives
1/2 tsp. Cajun Seasoning
sour cream - for dipping
salsa - for dipping

Do This:

-Sprinkle taco seasoning over both sides of chicken.
-Fry chicken until cooked through in a lightly oiled pan.
-Cut chicken into 3/4" pieces; set aside.
-Spray one side of a tortilla with non-stick cooking spray and place sprayed side down in frying pan over medium heat.
-Sprinkle tortilla evenly with cheese. Sprinkle tomato, jalapeno, olives, and Cajun seasoning evenly over cheese. Lay cut chicken evenly over all.
-Spray one side of remaining tortilla with non-stick cooking spray and place sprayed side up over chicken.
-Using 2 spatulas, flip entire quesadilla.
-Cook until all cheese has melted and tortilla is lightly browned.
-Remove from pan to serving plate and cut into six equal wedges using a pizza cutter.
-Serve sour cream and salsa in a small bowl on the side.

Fresh Pomegranate Salsa

Get This:

2 c. Pomegranate seeds (I use a full pomegranate)
3 Roma Tomatoes (I use 2-3)
2-3 Avocados ( I use around 1)
2 T Onion (I use White onion)
1/2 t. Coriander
1/4 t. Ceyenne Pepper
pinch Cumin
1 t. Salt (sometimes I use a little less--I usually start out w/ 3/4)
juice of lemon (=1.5 T Lemon Juice Concentrate--sometimes I use a little more depending on the taste)

Do This:
Cut up small and throw together!