Breadsticks & Cheese Doodles

Mix till dissolves:

• 1/2 tbsp Yeast
• 1 tbsp Salt
• 1 tbsp Sugar
• 1 1/2 cup warm water

Add and mix well:

• 3 1/2 cups flour
• 3/4 oz oil

Directions to make dough: 

1. Mix and knead for 6 minutes. 
2. Raise till doubled and then roll as thing as possible.

For Breadsticks:

1. Cut into strips and spread with butter , sprinkle with garlic powder, sprinkle with mozzarella cheese.  
2. Bake 7-10 minutes and broil 7-10 minutes.

For Cheese Doodles:

1. Spread Garlic butter (see below) and then sprinkle mozzarella cheese.  Then roll up and slice like a cinnamon roll.  
2. Bake 7-10 minutes and broil 7-10 minutes.

Garlic butter:

• 1 stick of butter
• 1 1/8 tsp dried minced garlic
• 1 1/8 tsp dried parsley
• 3/4 tsp onion salt

Grilled Lime Coconut Chicken

Ingredients:

• 3 Tbls oil
• Zest and juice of 1 lime
• 1 tsp ground cumin
• 1 1/2 tsp ground coriander
• 2 Tbls soy sauce
• 1 1/2 tsp salt
• 2 Tbls sugar
• 2 tsp curry powder
• 1/2 cup canned coconut milk
• pinch cayenne pepper
• 2 lbs chicken breast (can cut them in half to soak up all the yumminess)
• 1/4 cup cilantro (chopped)
• Limes (cut into wedges)

Directions:

1. In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk and cayenne pepper.  Place the chicken in a large ziplock bag and pour the marinade over the chicken.  Seal the bag and refrigerate for at least 2 hours and up to 8 hours.
2. Preheat gas grill to medium-high heat.  Grill the chicken for 6-7 minutes per side (depending on thickness).  
3. While the chicken is cooking pour the marinade into a saucepan.  Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
4. Place the grilled chicken on a serving platter or plate.  Drizzle with the sauce and sprinkle fresh cilantro over the top.  Serve with lime wedges and additional sauce.

Coconut Lime Chicken Soup

Note: next time double the recipe. Try making the rice and having it on the side instead of putting it in the soup.

Ingredients:

• 3 Tbls butter
• 1 Carrot (shredded)
• Thai seasoning (see below)
• 2 cups chicken broth
• 1/2 bunch fresh cilantro
• 1 15 oz can unsweetened coconut milk
• 1 2-2 1/2 lb deli-roasted chicken (shredded)
• 1 cup previously cooked long grain rice
• Juice from 1 lime
• 1 Tbsp soy sauce
• Cilantro for garnish (optional)
• Lime Wedges (optional)

Thai Seasoning:

• 1/2 tsp curry powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/4 tsp chili powder
• 1/2 tsp paprika
• 1/4 tsp ginger

Instructions:

1. Place a large pot on the stove over medium-high heat.  Add butter, carrots and thai seasoning and cook until carrots become soft.
2. In a blender add chicken broth and cilantro and pulse a few times, then pour into the pot.
3. Add coconut milk, shredded deli roasted chicken, rice, lime juice and soy sauce.  Bring to a low boil then remove from heat.
4. Serve topped with extra cilantro and lime wedges.

Refried Beans

Ingredients:

• 2 Cups dried Black/Pinto beans
• 1 small Onion (chopped)
• 2 cloves Garlic
• 4 oz can chopped Green Chilies
• 2 tsp Salt
• 1 tsp Cumin
• 1/2 tsp Chili Powder

Directions:

1. Add beans, onions, garlic and chilies to the pressure cooker.  Cover with water by 2 inches then secure lid and turn pressure release knob to the sealed position.  Cook at high pressure for 40 minutes.
2. When cooking is complete use a natural release.
3. Place a strainer in a large bowl and pour the beans into strainer (keep the liquid). 
4. Add beans, salt, cumin, and chili powder to a high powered blender and blend until desired consistency is reached, adding the reserved liquid as needed.
5. Refried beans dry out as they sit so add a bit more liquid to the blender if they are really thick.  Store in a sealed container in the refrigerator.

Note: Refried beans freeze very well.  Measure 1 cup of beans for each sandwich size resalable bag. Flatten the bag and freeze.

Prep: 2 mins

Pressure: 40 mins

Total: 60 mins

Raspberry Jam Tartlets

Ingredients:

• Pie Crust (uncooked)
• Water
• Flour
• Raspberry Jam
• Sugar

Directions:

1. Set oven to 450. Lightly flour counter & rolling pin.  Gently roll the dough 1/8 inch thick.
2. Cut rounds place half on the cookie sheet and put jam in the center of each.
3. Prick the remaining circles and place on top of the rounds with jam on the cookies sheet. Then seal the edges. 
4. Bake 10-12 minutes.  Sprinkle with sugar as soon as they come out from the oven.

From Emily Park

Chicken Ranch Wraps

Ingredients:

• 2 Cups cooked grilled chicken breast chopped (seasoned with your favorite spices or fajita seasoning)
• 1/4 Cup Hidden Valley Ranch dressing
• 1/2 Cup Mozzarella Cheese
• 1/4 Cup Cilantro (minced)
• Tortillas

Directions:

1. Lay tortillas on a clean flat surface.  Place about 1/2 cup of chicken, 1 Tbls ranch, 2 Tbls of cheese and 1 Tbls of minced cilantro on each tortilla.  Fold tightly to form a burrito shape.
2. Heat a heavy duty pan or grill to medium heat.  Coat with a light layer of oil or cooking spray and cook wraps for 1/2 minutes on each side or until the tortilla is crispy and golden.  Remove from heat, slice in half and serve immediately.

Note: If seasoning your chicken you can grill it in a hot pan for 5-6 minutes.

Prep time: 5 mins
Cook time: 5 mins
Total time: 10 min
Serves: 4

Peach Melba Steel Cut Oats

Ingredients:

• 1 1/2 Cups Steel Cut Oats
• 5 Cups Water
• 1/2 Cup Pure Maple Syrup
• 2 Cups fresh or frozen Peach slices
• 1/4 Cup Chia seeds
• 1 Cup fresh or frozen raspberries
• Pinch of Salt
• Frozen Whipped Cream Dollops

Directions: 

1. Add oats, water, syrup, and peaches to the pressure cooker pot and stir.  Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 10 minutes.
2. When cooking is complete, use  a natural release for 10 minutes (can also use a full natural release if not in a hurry).  If liquid sprays through valve either place a towel over the top of the valve or turn back to the sealed position and allow to cool for 5-10 minutes.
3. Sprinkle chia seeds over the top and stir in quickly so they don't clump together.  Scatter the raspberries over the top and place the lid back on for 10 minutes to allow the chia seeds to swell and raspberries  to release some of their juices.
4. Serve hot with a frozen whipped cream dollop in the center.

Note: You can prep the oats the night before by places oats, water, syrup and salt in the pot.  In the morning add peaches and start the pressure cooker.

Prep: 5 mins
Pressure: 10 mins
Total time: 30-40 mins
Serves: About 6

From Shauna