Orange Citrus Bars

Orange Citrus Bars 2 1/4 cups all-purpose flour, divided 1/2 cup confectioners' sugar 1 cup cold butter, cubed 2 cups granulated sugar 4 large eggs 1/3 cup orange juice 1/2 teaspoon baking powder 1 orange, zested Orange Citrus Glaze: 4 cups confectioners' sugar 1/2 cup orange juice 1/2 orange, zested Preheat oven to 325 degrees F. Crust: In a large bowl, combine 2 cups flour, and confectioners' sugar. Cut in butter with a pastry blender until mixture is crumbly. Press evenly into bottom of a 13 by 9 by 2-inch baking pan. Bake 20 minutes, or until lightly browned. Filling: In a medium bowl, whisk together sugar, eggs, and juice until well mixed. Add 1/4 cup flour and baking powder, stirring to combine. Sprinkle in some orange zest. Pour into hot baked crust, and bake 25 minutes, or until set. Cool the lemon bars, so you may top with orange citrus glaze. For the Orange-Citrus Glaze: I cut this part of the recipe in half. Add 4 cups of powdered sugar and 1/2 cup orange juice together, so that it combines to make a nice creamy glaze sauce consistency. Add orange zest. When all ingredients are mixed well, pour onto the citrus bars.

Steakhouse Potato Salad

Steakhouse Potato Salad1 package dry ranch dressing mix 2 cups mayonnaise (I've used light dressing with success)1-2 tablespoon milk (to get desired consistancy)3/4 cup chopped green onion 1/2 cup cheddar cheese1 pound bacon slices, cooked and crumbled (I've also used turkey bacon, not as good as the real thing :o)5 pounds red potatoes with skin on (be sure to clean potatoes well LOL)Boil potatoes in salted water. Cook until tender (about 15 minutes). Drain and cool. Cut potoates into desired size, and refrigerate until cold.In a small bowl, stir together the ranch dressing mix, mayonnaise, and green onion. Cover, and refrigerate for about 2 hours to blend flavors. Remove from refrigerator and add milk to get desired consistancy.Stir the mayonnaise mixture into the bowl of potatoes. Toss in cheddar cheese and crumble bacon into the bowl, and stir to distribute. Serve.

Recipe of the Month: PARMESAN ZUCCHINI, TOMATOES AND ONIONS

PARMESAN ZUCCHINI, TOMATOES AND ONIONS 3 med. zucchini, sliced 1/4 inch 1 lg. onion, sliced thin 3 lg. tomatoes, sliced 1/2 tsp. salt 2 tsp. basil 1 c. grated Parmesan cheese 5 tbsp. butter Directions: Combine cheese, basil and salt. In buttered 2-quart casserole, alternate layers beginning with zucchini, onion, tomato, cheese mixture. Continue until all ingredients are used, always ending with cheese. Dot with butter. Bake uncovered at 375 degrees for 45 minutes.

Lentils with Spicy Spanish Sausage

Lentils with Spicy Spanish Sausage Ingredients · 2 cups lentils, washed and picked clean · 4 cups water · 2 cups chicken stock or white wine · 4 tbs olive oil · 2 large tomatoes – skinned, de-seeded and chopped · 2 slices bacon – cut into small pieces · 2 cloves garlic - crushed · 6 peppercorns · 3 bay leaves · salt to taste · 1.5 kg spicy chorizo sausages – cut into chunks · 1 large onion - chopped · 1 large carrot - diced · 2 stalks celery - chopped · 1 red pepper - de-seeded and chopped Method 1. In a large saucepan add the lentils, water, wine or stock, oil, tomatoes, bacon, garlic, half the peppercorns, bay leaves, and salt, bring gradually to the boil and then lower the heat, cover and leave to simmer for about ½ hour. 2. Add the sausage chunks, onion, carrot, celery, pepper and bay leaves to the pan and simmer for a further 30 minutes. Serving suggestions Serve with some fresh crusty wholemeal bread and heaps of crunchy green vegetables. Lentils and sausages are often combined and served New Year's Day in Italy as lentils are meant to symbolize money; it’s believed that eating them will bring a year of prosperity and good luck. If you like spicy why not try Spicy Spanish Kebabs

Zesty Chicken Oregano

Zesty Chicken Oregano Recipe P Related Recipes Oregano ChickenBbq Greek Salad With MarinadeOregano Chicken WvegetablesLemon Oregano ChickenTear Jerkn Barnes Fried ChickenSticky Zesty Bourbon ChickenOregano Chicken With Fresh Tomato-kChicken StewCheesy Oregano Chicken RollsTricolor Vegetable Saute With CuminZesty Tortilla SaladFried Fish Marinated In Garlic VineCheez-it And Herb Encrusted ChickenChicken Provolone FlatbreadFajita Chicken Wings Ingredients 1/2 c olive oil or vegetable oil . 2 1/2-3 lbs chickens, cut up . 1 garlic clove, sliced . 1 lemon, sliced . 1/2 tsp pepper . 2 tsps dried oregano . 1/4 c lemon juice . 1 tsp salt Directions Step #1 Preheat the oven to 375 degrees Farenheit. Step #2 Place chicken in ungreased 13 x 9 x 2 inch oblong pan. Step #3 Mix the remaining ingredients (except the lemon slices) together. Step #4 Pour over chicken. Step #5 Cook uncovered, spooning oil mixture over chicken every once in awhile, for 30 mins. Step #6 Turn the chicken & cook this until thickest pieces are done, about another 30 mins. Step #7 Garnish with lemon slices. Enjoy the Zesty Chicken Oregano recipe

• Sante fe Soup:

Sante fe Soup: 2 lbs 93% lean ground beef 2 large white onions, chopped 2 pkgs dry ranch dressing 2 pkgs taco seasoning 1 small can green chiles, drained 1 - 16 oz can kidney beans 1 - 16 oz can pinto beans 1 - 16 oz can black beans 1 - 16 oz can diced tomatoes 1 - 16 oz can rotel tomatoes 2 - 16 oz cans white shoepeg corn 2 c. water (I use 1 c chicken stock and 1 c beef stock when I have them) Garnishes: Sour Cream, Green Onions, Black Olives, Shredded Cheese, Tortilla Chips or Corn Chips Directions Brown Ground Beef & Onions Add dry mixes When all pink color disappears, add all cans and water (do not drain beans and tomatoes, this makes the soup) Simmer at least 2 hours Serve with garnishes

Braised Chicken with Mushrooms and Almonds

Braised Chicken with Mushrooms and Almonds Recipe courtesy Anne Burrell, 2008 Prep Time: 40 min Inactive Prep Time: 35 min Cook Time: 1 hr 10 min Level: Intermediate Serves: 4 to 6 servings Ingredients Extra-virgin olive oil 8 chicken thighs Kosher salt 1/2 pound pancetta, cut into 1/2-inch dice 2 large onions, julienned Pinch crushed red pepper flakes 4 cloves garlic, smashed 2 pounds assorted mushrooms, such as shiitake, oyster or cremini, cleaned and sliced 2 cups dry white wine 4 to 6 cups chicken stock 1 bundle thyme 4 bay leaves 1/2 cup whole blanched almonds, toasted Sauteed Haricots Verts, recipe follows Chopped chives, for garnish Directions Coat a large, wide, deep pan with olive oil and bring to a high heat. Pat the chicken skin dry with paper towels and season generously with salt. Add chicken skin side down to the pan. You should hear a big sizzle as the thighs hit the pan. Do not try to move the chicken, the skin will stick itself to the bottom of the pan and will unstick itself when it is ready. If the pan is smoking excessively turn the burner down and continue to cook. When the skin is brown and crispy, turn the chicken over and brown it on the other side. Remove the chicken from the pan and reserve. Lower the heat if you have not already done so and ditch most of the excess fat. Add the pancetta and brown. When the pancetta has started to get brown and crispy add the onions. Season with salt and crushed red pepper and sweat over medium heat for 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Add the mushrooms, season with salt and saute for 3 to 4 minutes or until they release their juices. Add the wine and reduce by half. Return the chicken to the pan. Add chicken stock to almost cover the chicken. Add the thyme and bay leaves. Bring to a boil and reduce to a simmer. Simmer the chicken for 30 to 35 minutes. Add more chicken stock, if needed. While the chicken is cooking puree the almonds in the food processor. Drizzle in a little olive oil while the machine is running to make this a loose paste. Season with salt and reserve. Once the chicken has cooked for 30 to 35 minutes, remove it from the pan and reserve. Taste the sauce for seasoning and stir in the almond puree. Bring to a boil and reduce to a simmer to thicken the sauce, if needed. The almond puree will help to thicken the sauce and to make it very rich. Serve the chicken over Sauteed Haricots Verts or your favorite green vegetable. Spoon the mushroom almond sauce over and garnish with chopped chives. Sauteed Haricots Verts: 1/2 pound haricots verts (baby string beans), stem ends removed Extra-virgin olive oil 2 garlic cloves, smashed Pinch crushed red pepper flakes Kosher salt Bring a large pot of well salted water to a boil. Set up a bowl of well salted ice water for shocking. Add the beans to the boiling water and cook until the beans are tender but still toothsome about 5 to 7 minutes. Remove from the boiling water and place immediately into the salted ice water. Once the beans are cool, remove them from the water and set aside until ready to use. Coat a large saute pan with olive oil. Add the garlic and the crushed red pepper and bring to a medium-high heat. When the garlic has become golden and very aromatic, remove it and discard. It has fulfilled its garlic destiny. Add the beans to the pan and saute until they are hot and coated with oil. Season with salt and serve right away.