Greek Barley Salad

INGREDIENTS
Salad:
* 1 large chicken breast
* 1/8 teaspoon salt
* 1 teaspoon olive oil
* 4 cups chicken broth (or 4 cups water plus 4 bullion cubes)
* 1 cup uncooked pearl barley
* 1 large cucumber, seeded and cubed
* 1 cup diced tomato or halved grape tomatoes
* 1 cubed yellow bell pepper
* 1/3 cup reduced-fat feta cheese
* 1/2 cup black olives

Dressing:
* 3 tablespoons extra-virgin olive oil
* 1 teaspoon grated lemon rind
* 2 tablespoons fresh lemon juice
* 1 tablespoon minced fresh basil
* 1 teaspoon red wine vinegar
* 1/2 teaspoon salt
* 3 garlic cloves, minced

DIRECTIONS
1. Bring 3 cups broth to a boil in a large saucepan; add barley. Cover, reduce heat, and simmer 35 minutes or until liquid is absorbed. Fluff with a fork. Cool.

2. Meanwhile, sprinkle chicken with 1/8 teaspoon salt. Heat 1 teaspoon oil in a nonstick skillet over medium-high heat. Add chicken; cook 2 minutes on each side or until browned. Add 1 cup broth; cover, reduce heat, and simmer 10 minutes or until done. Cool; shred chicken. Discard broth. Combine chicken, barley, cucumber, and next 4 ingredients (through olives) in a large bowl.

3. To prepare dressing, combine 3 tablespoons oil, rind, and remaining ingredients; stir well. Add to barley mixture; toss well. Cover and chill.

YIELD: 8 servings of 1 cup each.

Twice Baked Spinach Potatoes

Ingredients:
* 3 large baking potatoes (about 12 ounces each)
* 1/2 cup milk (I just used 1%)
* 1/2 cup light cream cheese (about 4 ounces)
* 1 1/2 cups shredded reduced-fat sharp cheddar cheese, divided
* 1/4 cup finely chopped onion
* 1/4 teaspoon salt
* 1/4 teaspoon black pepper
* 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
* 3/4 cup finely diced ham

Directions:
Preheat oven to 400°. Pierce potatoes with a fork, and bake at 400° for 1 hour and 15 minutes or until tender. Cool. Cut each potato in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Mash pulp with a potato masher. Add milk and cream cheese and wisk. Add 1 cup cheddar cheese, onion, salt, pepper, spinach, and ham. Stir well. Spoon potato mixture into shells; sprinkle each half with remaining cheddar cheese. Place stuffed potatoes on a baking sheet; bake at 400° for 15 minutes or until thoroughly heated.

Yield: 6 servings (serving size: 1 potato half)

Tip:
You can also cook the potatoes in the microwave by piercing them with a fork and arranging them on paper towels. Microwave at HIGH 16 minutes or until done, turning and rearranging potatoes after 8 minutes. Let stand 5 minutes.

Enchiladas

Ingredients:

* 1 lb shredded chicken, ground turkey, or ground beef
* Salt and pepper
* 2 teaspoons cumin powder
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend (or Mexican chili powder)
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed (can substitute canned corn)
* 1 can green chiles
* 1 - 1 1/2 cups salsa
* 1 small green pepper, diced
* 16 corn tortillas
* 1 1/2 cups enchilada sauce, canned
* 1 cup shredded Cheddar cheese

Directions:
Season meat with salt and pepper. Brown meat over medium heat. Add onion and garlic and saute until tender. Add corn and chiles. Stir well to combine. Add salsa and stir in cumin, garlic powder and Mexican spices. Saute 1 minute.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts.

Susan and Dustin's Pizza Crust

Ingredients:

• 1 c warm water
• 2 t active dry yeast
• pinch of sugar
• 2.5-3 cups flour
• 2 t olive oil
• 1/2 tea salt
  
• 1 T Italian seasonings
• 1 t garlic powder
  

Directions:
Preheat oven to 500 degrees. Mix 1 cup warm water with 2 teaspoons active dry yeast and a pinch of sugar. Let stand for 15 minutes. Stir in 2 teaspoons olive oil, 1/2 teaspoon salt, 1 tablespoon Italian seasonings, and 1 teaspoon garlic powder. knead in flour 1/2 cup at a time until the dough slightly bounces back when you poke it. Let it rise for about 15 minutes or until close to double in size. Sprinkle a cookie sheet or pizza stone with cornmeal or flour and roll dough onto it. Top with sauce and toppings of your choice. Bake for 10-12 minutes.

Taco Filling - Navajo Style

Taco filling:

• 0.8-1 lb ground beef
• 1 medium yellow or white onion
• 1 can pinto beans
• 1 8 oz can tomato sauce
• 1 small can green chilies
  
• 1 T chili powder
• 1/4 t garlic powder
• 1/4 t red pepper flakes
• 1/4 t oregano
• 1/2 t paprika
• 1 t cumin
• 1 t salt
• 1 t pepper

Directions:

Brown ground beef in large sauce pan. Drain off fat. Add onions, pinto beans, green chilies. Mix seasonings together in a separate bowl, then stir into meat mixture. Simmer covered for about 10 minutes.

Toppings:

• Diced green/red pepper
• Fresh cilantro
• Shredded Lettuce
• Hot sauce
• Salsa
• Shredded cheddar cheese

Serve on Navajo tacos (I admit that I cheat by using Rhodes Rolls dough stretched to tortilla shape and fried in olive oil).

Coq au Vin

I like this dish with a side of mashed potatoes.

Ingredients:
* 4 skinless, boneless chicken breast halves
* 2 cups small whole fresh mushrooms
* 1 cup thinly sliced carrots
* 1 cup Burgundy wine
* 16 pearl onions, peeled
* 1 tablespoon bacon bits (can use Bac-Os)
* 1 tablespoon chopped fresh parsley
* 2 cloves garlic, minced
* 3/4 teaspoon dried marjoram, crushed
* 3/4 teaspoon dried thyme, crushed
* 1/2 teaspoon chicken bouillon granules
* 1/8 teaspoon ground black pepper
* 1 bay leaf
* 1 1/2 cups cold water
* 1/8 cup all-purpose flour

Directions

1. Spray a large non-stick skillet with cooking spray. Saute chicken over medium heat for about 15 minutes, or until lightly browned on both sides.
2. Add the mushrooms, carrot, wine, onions, bacon bits, parsley, garlic, marjoram, thyme, bouillon, pepper and bay leaf. Bring to a boil, then reduce heat to low; cover and simmer for 25 minutes, or until chicken is cooked through and no longer pink inside.
3. Using a slotted spoon, transfer chicken, mushrooms, carrot, and onions to a platter, discarding bay leaf; cover to keep warm and set aside.
4. In a small bowl combine flour and water and whisk together. Stir mixture into skillet and cook until thick and bubbly, 5 to 10 minutes. Cook and stir 1 minute more and pour mixture over chicken and veggies. Serve warm.

Thai Basil Lettuce Wraps

This recipe is super easy but it looks and tastes fancy. I won an iron chef competition among friends with this recipe! One warning though - it doesn't smell so great while it's cooking, but the final product is delicious.

Ingredients:

• 1lb pork
• 2 cups bean sprouts (can used canned sprouts)
  
• 1 bunch fresh basil
• 1 head romaine lettuce
• 1 cup hoisin sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon water
• chopped roasted peanuts

Directions:

1. Bring a stockpot of lightly salted water to a boil. Cook pork at a low boil for approximately 15-20 minutes, or until cooked through. Allow to cool, and slice into thin strips.
2. Meanwhile wash lettuce and basil. Break lettuce off at the root.
   
3. Stir fry sprouts in a small (tablespoonish) amount of oil.
   
4. In a separate sauce pan, warm hoisin sauce, peanut butter, and water over medium-high heat. Bring to a boil, and immediately remove from heat.
   
5. Combine pork, sprouts, and sauce.
   
6. Place a couple of basil leaves on top of lettuce leaves, scoop pork mixture onto leaves, then top with roasted peanuts. Wrap and serve. Makes about 10 wraps.