Cranberry-Glazed Salmon

1 orange
1/2 cup cranberry chutney
2 tsp. soy sauce
1/2 tsp. dry mustard
4 (6-ounce) salmon fillets
Cooking spray
1/4 salt
1/4 pepper

1. Preheat broiler (I like the low setting)
2. Grate rind and squeeze orange, reserving 1 teaspoon grated rind and 2 Tablespoons juice; reserve remaining juice for another use.
3. Combine 1 tsp. rind, 2 T. juice, chutney, soy sauce, and mustard in a small bowl.
4. Place salmon fillets, (if they have skin, skin side down) on a broiler pan coated with cooking spray. Sprinkle fish with salt and pepper. Spread about 2 tablespoons chutney mixture evenly over each fillet. Broil 9 to 10 minutes or until fish flakes easily when tested with fork. Yields: 4 servings. WW Points value: 7

(Note: You can buy cranberry chutney in many grocery stores. I like to make a big batch of cranberry chutney--found at any good recipe website--and freeze portions of it for future use. You can use canned whole berry sauce or you in the late Fall you can use fresh berries.)

Source: Weight Watchers Five Ingredient 15 minute Recipes

More cooks...

If you know of somebody who you think would like to contribute to our recipe blog, let me know and I will send them an email invitation to join us. We can always use more cooks in the kitchen, right?

World Famous Chocolate Chip Cookies

I am not a great baker but when I make these cookies, the compliments I get make me feel like I'm pretty good! Try them out and let me know what you think!

• 1/3 cup shortening
• 1/3 cup butter (not margarine)
• 1/2 cup sugar
• 1/2 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup chopped walnuts (optional)
• 1 cup chocolate chip chips

In a large bowl, mix together the shortening, butter, sugar and brown sugar, using an electric mixer. Add the egg and vanilla and mix until creamy. In a small bowl, mix together the flour, baking soda and salt. Add the flour mixture to the creamed mixture and mix thoroughly. Add the chocolate chips and nuts and mix well. Preheat oven to 375 degrees. Lightly grease to baking sheets. Drop dough with a large tablespoon (should be the size of a golf ball). Allow plenty of space for the cookies to spread out as they bake. Bake for 12 to 15 minutes at 375 degrees.

Italian Baked Chicken and Pasta

from Giada De Laurentiis - (with a few changes I made for my family)

1/2 box Pasta
2 Tbsp Olive Oil
1 Chicken Breast, cut into bite size pieces
1/2 c Onion, diced
1 tsp Garlic, minced
1 (14.5 oz.) can Tomatoes, diced with juice
1 c Mozzarella
1/4 tsp Salt
1/4 tsp Pepper
1/4 c Bread crumbs, Italian for best flavor
1/4 c Parmesan cheese, grated
1 Tbsp butter

Cook pasta according to directions on box and drain. While pasta is boiling, cook chicken in olive oil - add onion and garlic, saute until tender. Put chicken, onions, and garlic mixture into a large bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, salt, and pepper. Stir to combine. Place the mixture in a prepared 8x8 baking dish. Sprinkle bread crumbs and Parmesan cheese over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

We loved this new pasta recipe and will definitely be making it again!

Thanks Paula Deen!

This recipe if from Paula Deen off of the Food Network. I will be adding this to one of my favorite recipes; so easy and very tasty! I loved the water chestnuts and pimentos!

Ingredients:

• 2 (14 1/2-ounce) can green beans, drained and rinsed
• 3 cups diced cooked chicken
• 1 medium onion, diced and sauteed
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (4-ounce) can pimentos, drained
• 1 (10 3/4-ounce) can condensed cream of celery soup1 cup mayonnaise
• 1 (6-ounce) box long-grain and wild rice, cooked according to package directions
• 1 cup grated sharp Cheddar
• Pinch salt
  

Directions:

• Preheat oven to 350 degrees F.
• Mix all ingredients together and pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly.

Yummy Cinnamon Rolls

Basic Dough
1 1/2 Cups warm water
2-3 Tablespoons Sugar
1 Tablespoon yeast
Let yeast dissolve.

Stir and add:
2 Cups flour
1 Teaspoon salt

Stir and add:
1/4 Cup oil

Stir and add:
2 Cups flour

Mix all together well until dough ball forms. Let raise if desired.

Bake at 425 for 10-15 min.

This is my favorite dough recipe! You can turn it into just about any type of bread you can imagine. I use it for pizza crust, cinnamon rolls (with a little extra sugar in the mix), and bread for my M since it has no milk in it. The gal I got it from would make hamburger and hot dog buns as well as dinner rolls out of it too. So play with it a bit and make it your own. Enjoy!

White Chicken Chili

1 Tbsp Olive oil

1 large Onion

2 stalks Celery

1 small Yellow pepper

2 cloves Garlic

2 tsp cumin

1 tsp chili powder

1/4 tsp pepper

32 oz. box chicken broth

2 chicken breasts, cooked and cubed

2 cans white cannellini beans

1 cup frozen corn

Chop onion, celery and yellow pepper into small pieces. Heat oil in a large (4 qt) saucepan and saute vegetables until tender - about five minutes. Add spices, broth, chicken, and ONE can of the beans. Simmer, covered for 20 minutes. Mash the beans from the 2nd can - this helps to thicken the chili. Add mashed beans and corn. Simmer, uncovered for another 20 minutes.