Category: Main Dishes

Chicken and Corn Chili

1 large onion, chopped
1 pound boneless, skinless chicken breasts
2 cups low-sodium chicken broth
1 green pepper, seeded and chopped
1 jalapeno, seeded and chopped
1 3/4 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3/4 teaspoon salt
1 can (14.5 oz) diced tomatoes with jalapenos, drained
1 1/2 cups frozen corn, thawed
2 cans (15 oz each) cannellini beans, drained and rinsed
2 tablespoons stone-ground cornmeal
Shredded Monterey Jack (optional)


  1. Line the crockpot with crockpot liner for easy and fast clean up.
  2. In a 5- to 6-quart slow cooker, combine onion, chicken, broth, green pepper, jalapeno, 1 1/2 tsp of the cumin and 1/4 tsp each of the cayenne and salt. Cover and cook on high for 4 hours or low for 6 hours.
  3. During the last 30 minutes of cooking, remove chicken to a cutting board and shred. Return chicken to slow cooker with remaining 1/4 tsp each of the cumin and cayenne, tomatoes, corn and beans. Gently mash some of the beans against side of bowl to thicken chili. Stir in cornmeal and remaining 1/2 tsp salt.
  4. Sprinkle with Monterey Jack, if using.

From Family Circle magazine

Braised Tuscan Beef

1 1/2 pounds beef chuck, cut into 1 1/2-inch cubes

1 can (14 1/2 oz) Italian-seasoned diced tomatoes
1 pound cremini mushrooms, trimmed and quartered
2 sprigs rosemary, plus more for garnish (optional)
1 can (15 oz) white beans, drained


  1. Coat slow cooker bowl with nonstick cooking spray. (For easy clean up, use Slow Cooker liners. Great invention!)
  2. Place beef in slow cooker and season with 1/2 tsp salt and 1/4 tsp pepper. Add tomatoes, mushrooms and rosemary.
  3. Cover and cook on HIGH for 6 hours or LOW for 8 hours. Stir in beans during last 30 minutes of cooking.
  4. Spoon as much of the liquid as possible into a small saucepan and bring to a simmer. Blend 2 tsp cornstarch with 1 tbsp water. Stir into saucepan and cook 1 minute, until thickened; add back to slow cooker. Discard rosemary stems; season beef with 1/2 tsp more salt and garnish with additional rosemary, if using. Serve over cooked gnocchi.

*Found in Family Circle Magazine

Grilled Garlic Lime Pork Tenderloin



6 large garlic cloves, chopped (we don’t eat much garlic, so I use ½ tsp of garlic powder)

2 T soy sauce

2 T grated fresh gingerroot (I use 1/2 tsp ginger powder)

Finely grated lime zest from the fresh lime

2 tsp Dijon mustard

1/3 cup lime juice (1 fresh lime and then top off with bottled lime juice)

½ cup canola oil


Put ingredients in a jar, cover tightly, and shake it really well.


2 pork tenderloins – marinate in a zip lock plastic bag for 24 hours, periodically turning. Needs all the marinade time for tenderness and flavor.


Grill as you like it.


Serve with Onion Marmalade


4 Cups of red and sweet onions, chopped fine

3 T olive oil

2 fresh jalapeno chilies, seeded and minced – wear rubber gloves

2 T honey

3-4 T red-wine vinegar

¼ Cup water


Can make a day before. In large heavy skillet, cook onions in oil with salt and pepper to taste over moderate heat, stirring until softened. Add jalapenos and cook stirring one minute. Add honey and cook stirring one minute. Add vinegar and simmer stirring until almost all liquid is evaporated. Add water and simmer stirring until mixture is slightly thickened and onions are tender, about 10 minutes. Season with salt and pepper. Chill.



* (adapted from an recipe)

Dill Marinated Shrimp

2 # shrimp – cooked (boil it as if it were for shrimp cocktail)

3 T fresh dill

½ cup rice vinegar

3 T Dijon mustard

½ cup extra virgin olive oil

½ cup vegetable or canola oil

1 T minced garlic – 2 cloves

Salt and pepper to taste


Combine dill, vinegar and mustard in a bowl. Wisk together. Slowly pour the olive oil and canola oil in a thin stream into the mixture while briskly wisking to form an emulsion. Wisk in garlic. Add salt and pepper. Add shrimp.


Cover and marinate 8 hours and as long as 24 hours stirring occasionally to coat all the shrimp.


It always tastes very tangy to me at first, but settles out to yummy after it all melds together for 24 hours.


We serve it over a big romaine lettuce salad and use the marinade as extra dressing. It can also be served as an appetizer with crackers.




*Adapted from a Harris Teeter grocery store recipe

Salmon Pesto Packets

6 salmon fillets, about 6 oz. each

1 lemon, cut into 6 slices

3 carrots, thinly sliced

2 sweet onions thinly sliced, then cut in half – use Vidalia onions, if possible

1 cup sliced black olives

½ cup or more pesto sauce


Heat oven or grill to 425.  Cut six 12 inch squares of Reynolds non-stick foil; set aside. Season salmon with salt and pepper; set aside.


On each foil square, place one slice lemon and evenly divide and layer carrots, onions, olives. Spread pesto on salmon about ¼” thick. Place the salmon that’s been spread with pesto face down on the veggies so the skin is side up. Fold into packets crimping edges. Bake or place on grill using indirect heat until salmon is cooked about 20-30 minutes.


To serve, prepare plates in kitchen. Remove skin from salmon and flip onto plate – salmon on bottom and veggies on top. Discard lemon slices.


Serve with lemon wedges and couscous.


*For easy entertaining, prepare the salmon packets early in the day and refrigerate. Bring to room temperature for about 30 minutes before cooking.

Easy Baked Tilapia

4 tilapia filets

½ cup bread crumbs or Panko (Japanese-style bread crumbs)

½ cup grated parmesan cheese

1 T dried Italian seasoning

¼ tsp garlic powder

2-3 T mayonnaise


Mix together the bread crumbs, grated cheese, and seasonings.


Place 4 tilapia fillets on a baking sheet lined with no-stick foil.


Spread the tilapia with a light coating of mayonnaise. Sprinkle with the bread crumb mixture.


Bake at 425 for about 15 minutes or until fish flakes with fork.


For a healthy meal, serve with steamed broccoli and brown rice.

Braised Mahimahi Puttanesca

Recipe created by Curtis Stone, O Magazine Food Columnist (September 2013 issue)

Curtis Stone says, “Try my take on classic puttanesca—a Mediterranean tomato sauce in which capers and olives provide an added punch of flavor—by using it to braise mahimahi or bass. You make your sauce, pop in your fish, cover the pan for a few minutes, and come back to a beautiful dish. The heat of the sauce does the cooking for you.”


  • 4 Tbsp. extra-virgin olive oil, divided
  • 4 cloves garlic, finely chopped
  • 3 anchovy fillets, chopped
  • 1/2 tsp. crushed red pepper flakes
  • 1 1/2 pounds tomatoes, chopped
  • 1/3 cup dry white wine
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 Tbsp. capers, drained
  • Kosher salt
  • 4 skinless mahimahi or sea bass fillets (6 ounces each)**  see note below
  • 2 tsp. finely chopped flat-leaf parsley


Active time: 15 minutes
Total time: 30 minutes

In a large, heavy skillet, heat 3 Tbsp. oil over low heat. Add garlic and anchovies and cook, stirring frequently and mashing anchovies, about 2 minutes, or until garlic is soft but not browned. Stir in red pepper flakes. Add tomatoes, wine, olives, and capers. Increase heat to medium and simmer gently, stirring occasionally, about 15 minutes, or until tomatoes have broken down. Season to taste with salt.

Season fish with salt, and lay gently in the sauce. Drizzle fillets with remaining 1 Tbsp. oil. Cover and simmer gently over low heat 7 to 10 minutes, or until fish is just cooked through and still moist. Sprinkle with parsley and serve.

Our friends who introduced us to this fragrant and delicious Mediterranean dish substituted Tilapia for the Mahimahi. What a great trade!!   Emily

Chicken and Broccoli Braid

“This clever recipe makes innovative use of prepared crescent roll dough. A cheesy chicken and chopped broccoli mixture fills the center.”

From submitted by Kelly Grimes

2 cups diced, cooked chicken


1 cup fresh broccoli, chopped

1/2 cup red bell pepper,


1 clove crushed garlic

1 cup shredded Cheddar


1/2 cup mayonnaise

2 teaspoons dried dill weed

1/4 teaspoon salt

2 tablespoons slivered


1/4 cup diced onion

2 (8 ounce) packages

refrigerated crescent rolls

1 egg white, beaten


  • Preheat oven to 375 degrees.
  • In a large bowl, toss together chicken, broccoli, red bell pepper, garlic, Cheddar cheese, mayonnaise, dill weed, salt, almonds and onion.
  • Unroll crescent roll dough, and arrange flat on a medium baking sheet. Pinch together perforations to form a single sheet of dough. Using a knife or scissors, cut 1 inch wide strips in towards the center, starting on the long sides. There should be a solid strip about 3 inches wide down the center, with the cut strips forming a fringe down each side. Spread the chicken mixture along the center strip. Fold the side strips over chicken mixture, alternating strips from each side. Pinch or twist to seal.
  • Brush braided dough with the egg white. Bake in the preheated oven 25 to 28 minutes, or until golden brown.

Oven Baked Chicken Fajitas

My friend Esty always finds the yummiest and easiest recipes that can serve a crowd! This one is from



  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • ½ tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies (Rotel)
  • 1 medium onion, sliced
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 green bell pepper, seeded and sliced
  • 12 flour tortillas
  • Toppings such as cheese, sour cream, and guacamole – if desiredn this Recipe.


  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 30-35 minutes or until chicken is cooked through and the vegetables are tender.
  6. Serve on tortillas with desired toppings