SLow Cooker Chicken Chile Relleno Soup

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3 c. Medium-large boneless skinless chicken breast

4 c. Chicken broth

1 white onion diced

4 diced poblano peppers

Generous pinch of salt and pepper

2 bay leaves

1 block sharp shredded cheese

  • Block of cream cheese

1. Add everything but the cheese to the slow cooker 2. Cover and cook LOW for 6-8 hours 3. Pick out bay leaves and throw them away. 4. Transfer chicken breast’s to large cutting board and shred with 2 forks. 5. Set aside. 6. Add a few ladles of the broth to a blender along with the cream cheese. 7. Cover and pulse until smooth. 8. Pour mixture back into slow cooker. 9. Stir in cheese and add back the chicken. 10. Enjoy!

Apple Betty (BH&G checkered book)

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  • 4 c. Sliced pared tart apples
  • 1/4 c. Orange juice
  • 1 c. Sugar
  • 3/4 c. Sifted AP flour
  • 1/2 t. Ground cinnamon
  • 1/4 t. Ground nutmeg
  • 1/2 c. Butter

Mound apples in buttered 9-inch pie plate; sprinkle with OJ. Combine sugar, flour, spices and dash salt; cut in butter till mixture is crumbly; sprinkle over apples. Bake at 375 for 45 minutes or until apples are tender and topping is crisp. Serve warm with cream. Serves 6. Can also be baked in individual ramekins.

Sesame Tuna Salad (Eating Well Mag)

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  • 1/4 c. Rice vinegar or lemon juice
  • 3 T olive oil
  • 2 T soy sauce
  • 1 T toasted sesame oil
  • 1 1/2 t sugar
  • 1 1/2 t minced fresh ginger
  • 2 cans 5-6 oz chunk light water packed tuna, drained
  • 1 cup  sliced sugar snap peas or snow peas
  • 2 scallions, sliced
  • 6 cups Napa cabbage
  • 4 radishes julienne cut or jicama
  • 1/4 c fresh cilantro leaves
  • 1 T sesame seeds
  1. Whisk vinegar, canola oil, soy sauce, sesame oil, sugar and ginger in bowl
  2. Combine 3 T of the dressing with tuna, peas and scallions
  3. divide cabbage. Mound tuna mixture and garnish with radishes, cilantro and sesame seeds. Drizzle with remaining dressing and season with pepper.

Kung Pao-ish Chicken Lucinda

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  • 1 T. Soy sauce
  • 3 T. Wine
  • 1 T. Rice vinegar
  • pinch sugar
  • 1 t. Sesame oil
  • 1 whole boneless skinless chicken breast (about 1.5 pounds)
  • 1 1/2 T. Vegetable oil
  • 1 cup dry-roasted peanuts
  • 3 whole scallions, thinly sliced
  • red pepper flakes
  • 2 minced garlic cloves
  • 1 T. Cornstarch
  1. Whisk together soy, wine, vinegar sugar and sesame oil.
  2. Dice chicken and add to marinade.  Let sit in marinade, while you prepare other ingredients, having ready to add to pan. (Peanuts; scallions; red pepper flakes; garlic)
  3. Add oil to pan or wok.
  4. Lightly fry peanuts for about 1 minute. Remove from pan.
  5. Add garlic and red pepper flakes. Stir-fry for about 20 seconds.  Don’t burn garlic.
  6. Take chicken out of marinade. Toss in cornstarch.  Fry until cooked through.
  7. Return peanuts to pan and add sliced onions. Mix thoroughly and serve immediately with rice or pasta.

I also drizzle a bit of roasted sesame oil over before serving. Not much; just enough to give it a hint.

Cream Cheese Frosting (MS)

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  • 1 stick unsalted butter, softened
  • 4 ounces cream cheese, room temp
  • 5 cups conf. Sugar
  • 1/4 t. Salt
  • 1/4 c. Milk
  • 1/2 t. Vanilla extract
  1. Beat together butter and cream cheese on med hi about 1 min.
  2. Reduce speed to medium; add conf. Sugar 1 cup at a time, beating well after each addition.
  3. Add salt, milk and vanilla and beat until fluffy (about 3 min)

Will keep up to a week, if kept air-tight in fridge. If refrigerated, Bring back to room temp, then beat on low until smooth.