Chicken Breasts Marinated In Lime Juice & Ground Peppercorns

Total Time: 5 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 2 boneless skinless chicken breasts
• 1 tablespoon lime rind
• 1 teaspoon freshly ground peppercorn
• 1 lime, juice of
• 1/2 teaspoon paprika
• 1 teaspoon celery seed
• 1/4 teaspoon soy sauce
• 1/2 teaspoon pepper

Recipe

• 1 heat 2 metal skewers on a hot stove burner and sear cross marks on top of the chicken breasts (optional).
• 2 mix lime juice, rind, soy sauce, pepper, paprika and celery seed. place chicken in marinade for 15 minutes.
• 3 arrange four breast halves in a round microwave-saft side with the meatiest toward the outside of the dish.
• 4 baste with marinade. cover with plastic wrap and cook 6 minutes at 100% power.
• 5 let stand 4-5 minutes.
• 6 garnish with thin lime slices and a bunch of watercress.

Chocolate Cake-brownies With Creamy Nut Sauce

Total Time: 2 hrs 35 mins Preparation Time: 2 hrs Cook Time: 35 mins

Ingredients

• Servings: 8
• 1 1/3 cups walnuts, toasted
• 4 ounces bittersweet chocolate, cut in pieces
• 1/2 cup butter
• 3 eggs
• 1/2 cup sugar
• 1/4 teaspoon salt
• 1/4 teaspoon vanilla
• 3 tablespoons butter
• 2 tablespoons flour
• 3/4 cup heavy cream
• 3/4 cup sugar
• 1/4 teaspoon salt
• 2/3 cup walnuts, halves, toasted
• 1/2 teaspoon vanilla

Recipe

• 1 cake preparation: in a food processor, roughly grind walnuts. set aside.
• 2 in a heat proof bowl placed on a saucepan with warm water but not simmering (the bowl can't touch the water), melt the chocolate with butter while stirring until the mixture is creamy (personnaly i would melt the chocolate and butter in the microwave). let cool slightly.
• 3 in a bowl, with an electric mixer, beat eggs with the sugar at medium-high speed for 3 minutes or until the mixture is thick and foamy. add salt and vanilla, then reserved walnuts and stir with a spoon. with a spatula, incorporate the chocolate mixture by folding delicately until the dough is homogeneous (don't stir too much). spread the dough in a cake pan of 9 inches in diameter (that has parchment paper or is greased).
• 4 cook in a preheated oven of 350 f for about 30 minutes or until a tooth-pick inserted in the center comes out clean. put the pan on a rack and let cool for 10 minutes, then remove from the pan.
• 5 sauce preparation: meanwhile, in a saucepan, melt butter. with a whisk, incorporate the flour. add cream, sugar and salt and cook at medium heat, stirring, until the mixture has thicken and is simmering. keep cooking, stirring, for 2 minutes. remove the saucepan from the heat and incorporate walnuts and vanilla. let cool slightly.
• 6 when ready to serve, cut the cake in 8 slices (like a pie) and put creamy sauce on top.

Corn, Black Bean And Red Onion Quesadillas

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• 8 (8 inch) flour tortillas
• 1 cup frozen corn, thawed
• 1 cup black beans (freshly cooked or rinsed and well drained canned)
• 2/3 red onion, paper thin slivers
• 2 cups monterey jack cheese, grated
• 1 teaspoon chili powder

Recipe

• 1 place 4 of the tortillas on a work surface. sprinkle one-quarter of the corn, beans, onion, cheese and chili powder evenly on each tortilla, leaving a 1/2-inch border. top with the remaining tortillas and press down to help them stick together.
• 2 to cook them on the stovetop: heat a large, lightly greased with cooking spray a skillet or grill pan over medium heat. add 1 quesadilla and cook for 4 to 5 minutes, then flip over and cook another 4 to 5 minutes. it's done when it begins to get brown flecks and the cheese is melted.
• 3 to bake: preheat the oven to 375 degrees. place the quesadillas on a large, ungreased, rimmed baking sheet (use nonstick spray oil if the tortillas are on the dry side) and bake for 5 minutes per side.
• 4 transfer the quesadillas to a cutting board and cut each into 4 wedges. let them rest for 1 to 2 minutes before serving.
• 5 reheating: quesadillas are best eaten fresh. if they need to be reheated, avoid the microwave, which makes them soggy, and the oven, which dries them out. instead, warm the quesadilla in a nonstick skillet over medium or medium-high heat, turning it once, until the cheese softens and the tortilla crisps slightly, 3 to 4 minutes total. (those with thick fillings will remain somewhat soft.).

Acorn Squash With Raisin Sauce

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/4 lbs acorn squash
• 3 tablespoons raisins
• 1/2 cup apple cider
• 1 tablespoon pure maple syrup
• 1 teaspoon cornstarch
• 1/4 teaspoon ground cinnamon, to your taste
• 1/8 teaspoon ground allspice

Recipe

• 1 cut squash in half lengthwise and discard seeds.
• 2 set squash halves, cut-side up, in an 8x8x2 inch microwavable baking dish.
• 3 pour 1/4 cup water into dish, cover, and microwave on high (100%) for 5 minutes.
• 4 after squash is done fill cavity of each squash with half of the raisins.
• 5 combine remaining ingredients, stirring to dissolve cornstarch.
• 6 pour half of mixture into each squash cavity.
• 7 cover and microwave on high (100%) for 2 minutes, until squash is fork tender and liquid thickened.
• 8 alternately, you could bake this squash in a 350 oven for about 25, add the raisins and remaining ingredients and bake for 10 more minutes, or until fork tender.

Carrot Bake

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 lb carrot, cut into 1/2-inch slices
• 2 tablespoons minced onions
• 3/4 cup mayonnaise
• 1/3 cup water
• 1 tablespoon prepared horseradish
• 1/4 teaspoon pepper
• 1/2 cup dry breadcrumbs
• 2 tablespoons butter or 2 tablespoons margarine, melted
• 1/2 cup shredded sharp cheddar cheese

Recipe

• 1 on stovetop or in a microwave oven, cook carrots until tender.
• 2 place in a 1-qt baking dish; set aside.
• 3 in a small bowl, combine the next five ingredients; mix well.
• 4 pour over carrots.
• 5 combine bread crumbs and butter; sprinkle on top.
• 6 bake, uncovered, at 350 degrees f for 25-30 minutes.
• 7 sprinkle with cheese.
• 8 return to the oven for 2-3 minutes or until the cheese melts.

Carrot And Parsnip Whip

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 3 lbs parsnips, peeled
• 1 1/2 lbs potatoes, peeled
• 2 tablespoons chopped garlic
• water, just enough to cover vegetables
• salt
• pepper
• 3 lbs carrots, peeled
• 1 teaspoon chopped ginger
• salt
• pepper
• 3 tablespoons butter
• 1/4 cup heavy cream
• 2 tablespoons maple syrup

Recipe

• 1 chop the parsnips into 1-inch pieces.
• 2 cut the potatoes into pieces slightly smaller.
• 3 place parsnips, potatoes, garlic, and water to cover, in a large pot.
• 4 add some salt and pepper.
• 5 cover and bring to a boil, reduce heat and simmer until soft, about 20 minutes.
• 6 chop the carrots into 1-inch pieces.
• 7 cut the potatoes into 2-inch pieces.
• 8 place the carrots, potatoes, ginger and water in a pot.
• 9 add some salt and pepper.
• 10 bring to a boil, reduce heat and simmer until soft, about 30 minutes.
• 11 for each batch: drain water from cooked vegetables and puree, doing -colored vegetables first, through a food mill adding the butter, the heavy cream, salt, and pepper to both batches.
• 12 add 2 tablespoons maple syrup to the carrot puree.
• 13 stir each batch in its own bowl until all ingredients are incorporated.
• 14 wrap 1-cup of each batch in plastic wrap to form a "bullet" shape, continuing until all the batches are used.
• 15 you can make these ahead and microwave them just before dinner.
• 16 scoop a hot bullet into a pastry bag and pipe into a casserole dish, repeating with rest of bullets.

Coconut Custard Pie

Total Time: 58 mins Preparation Time: 10 mins Cook Time: 48 mins

Ingredients

• 6 tablespoons butter
• 3 large eggs, beaten
• 1/4 cup buttermilk
• 1/2 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 1 cup flaked coconut
• 1 pie crust (see basic butter crust)

Recipe

• 1 pre-heat oven to 375 degrees.
• 2 prepare basic pie crust and line a pie plate.
• 3 set aside.
• 4 in a large glass bowl melt the butter in the microwave.
• 5 mix together the eggs, buttermilk, sugar, vanilla and coconut.
• 6 whisk egg mixture into the melted butter.
• 7 pour into the unbaked pie crust.
• 8 bake for 10 minutes at 375 degrees, reduce heat to 300 degrees and continue to bake for 35 minutes or until the middle is set.