Beach Street Lemon Chicken Linguine

Michelle is at it again--making another amazing meal. We had this last night at Sunday dinner and it was fabulous! My vegetarian roommate even said just the noodles with the lemony sauce were delish (no, she didn't eat the chicken!)

1 lb linguine
1/2 c olive oil
zest from one lemon
juice from one lemon
1/2 c chopped green onion
1/4 c parsley
salt and pepper
Parmesan cheese

Marinade:
1/2 cup olive oil
1 clove garlic
2 T Cajun seasoning
1 T lemon juice
2 T minced parsley
1 T brown sugar
1 T soy sauce
3 chicken breasts sliced ( or 16 large shrimp)

Combine marinade ingredients in a Ziploc bag, add chicken. refrigerate for 1-12 hours. Cook marinated chicken in skillet with all juices, until chicken is done.

Cook linguine in salted water, drain and rinse. Combine first 5 ingredients in bowl and add pasta and toss to coat. Sprinkle with salt and pepper. Toss in Parmesan cheese. Serve chicken with juices over linguine. Delicious!

Michelle's personal favorites from this fabulous recipe blog.

These are not in any kind of order

-Cajun Chicken Linguini
-Tomatillo Burritos
-Carmelized Garlic Chicken
-Honey Lime Chicken Enchiladas
-Sweet and Sour Chicken

I think favorite desserts need to be a separate category!

Smothered Chicken

4 chicken breasts
MOntreal Steak seasoning
1 T veg oil
8-16 oz mushrooms, sliced
1 1/2 c srdedded cheddar cheese
1/2 c green onions
1/2 c crumbled bacon
1/2 c chopped tomatoes
1 bottle BBQ sauce ( I use sweet baby rays)

Flatten chicken to 1/4 in thick ( optional)
Sprinkle with montreal steak seasoning, in a skillet brown chicken in oil for 5 min. Cook in a seperat pan the bacon till done, Drain grease and crumble. Then add muchrooms to saute with bacon. top the cooked chicken with BBQ sauce , mushroom/bacon, and onions. Sprinkle smothered chicken with cheese and tomatoes cover and cook until chicken is doen and cheese is melted. About 10 minutes, Serve with Garlic Mashed Potatoes.

The recipe tells you tao also make Honey mustard sauce to have with it, I didn't do this when I made it and wasn't sure you really need it, but here it is if you want to try it with it.

1 C mayo
1 c dijon mustard
1/2 c honey
1/8 tsp cayane pepper
1/4 c lime juice
1 tsp ginger powder

Honey LIme Chicken Enchiladas

This is my new favorite mexican dish! Sweet and spicy at the sime time so different!

6 TB honey
5 TB lime suice ( 1 large lime)
1 TB chili powder
1/2 tsp garlic powder
1 tsp salt

3 chicken breasts
Montreal steak seasoning ( packets sold by taco seasoning, etc)
1 can black beans
8-10 flour tortillas
1 lb monterey jack cheese, shredded
16 oz green enchilada sauce
1 Cup heavy cream ( or whole milk)

Mix first four ingredients together and set aside. Place chicken in a saute pan and season with half package of montreal seasoning, and cook till almost done, add honee lime mixture to chicken pan and shred chicken. saute until Chicken is completely cooked.

Pour half of enchilada sauce on bottom of 9 x 13 dish Filll flour tortillas with chicken beans, and cheese, save some cheese for top. mix the reamaining enchilada sauce with the cream and leftover sauces from the chicken. Pour sauce on top of enchiladas ( they will be swimming in liquid its okay) and sprinkle with cheese. Bake 350 for 20-30 min until brown and crispy on top.

Pork Chops Italiano

This is another Michelle original and a new Sunday favorite at the Kotter household.


4 chops, 1 inch thick (season with salt & pepper on both sides)
½ lb sliced mushrooms
1 medium onion, chopped
1 tsp chopped garlic
1 green pepper, cut into strips
23 oz. tomato sauce (one 15-oz and one 8-oz can)
1 bay leaf
2 T lemon juice
1 tsp sage
1 tsp oregeno
1 tsp basil


Season pork chops and lay in bottom of crock pot. Layer mushrooms, onions and green pepper on top. In separate bowl, combine tomato sauce, garlic lemon juice and seasonings, and pour over pork and veggies. Cook 8 hours on low or 4 hours on high.


This is fantastic served with {real} mashed potatoes and steamed veggies.

Sweet Snack Mix

6 cups corn chex
6 cups golden grahams
2 cups slivered almonds
3 cups coconut chips (you can get this at the health food store, or just use regular flaked coconut)
1 1/2 cups butter
1 1/2 cups sugar
2 cups karo

Combine first 4 ingredients in a large bowl.

Mix butter, sugar and karo in large sauce pan. Cook to 230 degrees on a candy thermometer (about soft ball). Pour over above mixture. Pour on wax paper to cool. Store in an airtight container. *You can also add M&Ms once this starts to cool.

I've also had this with rice chex and cinnamon toast crunch cereals.

Cranberry Fluff

This is a Thanksgiving tradition started by Michelle. CJ requested that I post it, so here it is:

2 cups raw cranberries, ground (Mix with ½ cup sugar and chill overnight)
2 cups diced apples
3 cups mini marshmallows
1 cup heavy whipping cream

Add ingredients to cranberries; fold in whipped cream.

Angel Chicken

Another Michelle original.

6 skinless boneless chicken breast halves
1/4 cup butter
1 .7-oz pkg italian salad dressing mix
1 can condensed golden mushroom soup
1/2 cup dry white wine
1/2 of an 8-oz tub cream cheese with chives and onion

Place chicken in a 3 1/2 or 4 quart crock pot. In a medium saucepan, melt the butter. Stir in the dry italian dressing mix. Stir in mushroom soup, white wine and cream cheese until combined. Pour over chicken. Cover and cook on low-heat setting for 4 to 5 hours. {You can also just cook it in a Pyrex pan at 350 for about 25 minutes, until chicken juices run clear.} Serve chicken and sauce over hot cooked pasta.

Cottage Fried Potatoes

This is a side I make quite often it is a great alternative to mashed potatoes all the time!
And super easy and quick to make. If you like onions you'll like this!

3 TB marge or butter
3 medium potatoes thinly sliced ( the thinner the faster it cooks)\
1 small onion sliced and seperated into rings
1/2 tsp Garlic powder
1/4 tsp salt
1/4 cup parmeasean cheese
1/8 tsp pepper

Melt butter in skillet, layer potatoes into skillet sprinkle with garlic p0wder, alt and pepper cook covered till potatoes are tender and browned. about 8 minutes. Flip over potatoes, brown the other side, add onion rings and cover for another 5 minutes. Uncover and add paremesan cheese. Cook til potatoes and onions are tender and browned.

Ranch Bacon Potatoes

Mandy- Here's another side dish! Its really yummy! Don't feel bad, I rarely make side dishes to go with my entree. I feel like superwoman if I manage to do both!

8 red potatoes sliced or cut into chunks
1/2 lb bacon
1/2 onion chopped
1 c grated cheddar cheese ( or more, lots of cheese is always better!)
2 Tb sour cream
2 Tb ranch dressing
3/4 cup mayo
salt and pepper to taste

Boil potatoes until tender. Fry bacon and break into pieces. In dish combine sour cream, mayo, ranch, onion and cheese. Stir in potatoes and bacon pieces. Top with more grated cheese. Cook in oven at 350 for 15- 20 minutes, to heat through.

Company Carrots

Well Mandy- better late than never! Here is a side dish recipie for you, you have probably had it before at Thanksgiving or somthing! I know your sister love it.

2 1/2 lb baby carrots
1/4 liquid from carrots
1/2 c mayo
1 TB horseradish
1 Tb minced parsley
salt and pepper to taste
1/2 c cracker crumbs
3 TB marge melted

Cook carrots, save liquid. In a bowl combine liquid, mayo. horseradish, parsley, salt and pepper,
add carrots and coat well. Mix marge with cracker crumbs and spread over the top of carrots. Cook at 375 until crumbs brown and it is heated through. about 15 minutes.

Marshmallow Brownies

I took thisfor dessert fro Sunday dinner, everyone asked for the recipie to be posted, so here it is!


Cream together
1 c softened butter
2 c sugar
1/3 c cocoa
add 4 eggs one at a time
then add 1 1/4 c flour
2 tsp vanilla

Pour into a greased 9 x 13 pan. Cook at 350 for 30 to 35 minutes.
Remove from oven cover top with a layer of mini marshmallows, put in oven under broiler watch till marshmallows turn light brown and remove from oven. Let cool.

Frosting
1/4 c butter softened
1/3 c cocoa
1/3 c evaporated milk
1 2/3 c powdered sugar
1 tsp vanilla

Mix all together shouldn't be too thick since you will need to pour ( spread) over the marshmallows.
Can refrigerate to help cool and set up frosting.

Chocolate Bundt Cake with Chocolate Sauce

This recipie is originally from Mel , and then I discovered this sauce to pour onto it. Yummy!

1 Pkg devils Food cake mix
1 small box of devils food instant pudding
8 oz sour cream
4 eggs
1/2 c oil
1/2 c hot water
1 to 2 c chocolate chips

Mix all ingredients. Pour in a well greased bundt pan. Nake at 350 for 40-45 minutes. While still warm dump on plate. Slice to serve and pour sauce on each piece.

Chocolate Sauce

2 c sugar
1/2 c cocoa
1 c butter
1 can evaporated milk

Melt butter on low heat, add rest of ingredients, boil for 4 minutes. Remove from heat add 1 tsp vanilla. ***this makes a lot of sauce, too much for the cake, I have halved the recipie and it is perfect, or you can use the extra sauce on icecream.

Eclairs

I was always afraid to attempt this sort of pasty. But it is really pretty simple so give it a try!

1/2 C margarine or butter
1 C flour
4 eggs
1 pkg vanilla or chocolate instant pudding ( I prefer them with vanilla)
1 cup whipping cream ( optional)
Chocolate Glaze ( recipie below)

In a medium saucepan combine margarine or butter, 1 C water ad 1/8 tsp salt. Bring to
boiling. Add flour all at once, stirring vigorously. Cook and stir till mixture forms a ball that
doesnt seperate. Remove from heat. Cool 10 minutes. Add eggs one at a time, beating wit wooden spoon after each additional egg till smooth.

Drop by heaping tablespoons 3 inches apart, onto a greased cookie sheet. ( makes about 10)
Bake at 400 degrees for 30 minutes until golden brown. Cool , then split puffs and remove any soft dough from the inside, leaving room to scoop in pudding. Replace tops. Spread chocolate glaze over top. Can add a dallop of cream to top and even in the middle if you wish,

Chocolate Glaze

4 oz of chocolate ( i use chocolate chips)
3 TB butter
1 1/2 C powdered sugar.

In a small saucepan melt chocalate and butter over low heat, stirring frequently. Remove from heat stir in sugar and 3 TB hot water, stir in additional water if neccesary. Pour over each eclair.

Chicken Tostadas

The best part of this recipie is the guacamole that you make to go on it. Not your typical guacamole, but just as delicious.


Guacamole

2 ripe avacados
2 roma tomatoes
1 (7oz) can green chiles
1 med white onion
3 to 4 TB mayo ( its okay Mandy, Mel and Megs you don't taste it)
juice of 1/2 lemon
2 tsp worcestershire
5 drops of tabasco
1 TB sugar
salt and pepper to taste

Dice avacados, tomatoes and onion, Put on bowl add chiles, and mayo, lemon juice, worcestershire, tabasco and sugar. Mix, salt and pepper to taste, cover and refrigerate until chilled. ( the freezer chills it fast)

3 whole frozen chicken breasts
1/4 c white cooking wine
can of refried beans
1 c grated cheese
2 c shredded lettuce
2 tomatoes diced
6 flour tortillas

Boil chicken breasts when frozen, then shred. Then pour 1/4 c dry white cooking wine
over shredded chicken and microwave for 1 minute.

Heat up refried beans.

Put TB oil in frying pan and fry tortillas till crunchy, use toothpick to pop any bubbles while frying.

Assemble by spreading on beans, then chicken, then guacamole, cheese, lettuce and tomatoes. Enjoy!

Pretzel Salad Dessert

I was shocked to see so few salad recipies! So I thought I better add two of my favortes! This one has dessert in the title but really it is just a great Jello side dish to have. Utah Strattons have tasted this and all loved it!


2 c crushed pretzels
3 T sugar
3/4 c melted butter
1 box 9 6 oz) raspberry jello
2 C boiling water
1 can (8oz) crushed pineapple
1 pkg frozen raspberries
1 carton ( 8 0z) frozen dairy topping (cool whip)
1 c sugar
1 pkg cream cheese
whipping cream ( optional)

Mix together crushed pretzels, 3 T sugar and melted butter. Spread into a 9 x 13 pan, pressing firlmly to bottom and sides of pan. Bake at 400 degrees for 7 minutes, let cool.

Mix jello with boiling water until dissolved. Add pineapple with juice and frozen berries, chill until soft set. Mix together softened cream cheese, 1 c sugar and thawed cool whip. Spread cream cheese mixture over top of pretzel crust, pour jello mixture over top and spread evenly. Chill until firm. I like to add fresh whip cream to the top after it is set.

Cottage Cheese Spinach Salad

Serves 20 ( i usually cut it in half)

Dressing: Mix in blender
3/4 C white vinegar
1 1/2 C oil
3/4 C sugar
1 1/2 tsp salt
1 1/2 Tbsp poppy seeds
3/4 tsp prepared mustard

Blend above ingredients for 5 minutes then refrigerate at least an hour to let thicken.

1 bag spinach
1 head lettuce
1/2 lb bacon ( cook it and crumble into small pieces)
3/4 lb grated swiss cheese
1 red onion
3/4 lb of sliced mushrooms
1 pint cottage cheese

Toss all these ingredients together, just before serving mix dressing into salad. Yummy!

3 Bean Dip

This is the perfect March Madness (or Super Bowl) snack. I could eat the whole bowl myself! This recipe comes from either Mel or Michelle (I can't remember who) and it's one of my favorites.

1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 can garbanzo beans, drained and rinsed
½ green pepper, diced small
½ red onion, diced small
1 tomato, diced small
½ to ¾ cup Catalina dressing
salt & pepper to taste

Mix all ingredients. Refrigerate for at least 1 hour. Serve with Fritos scoops.

Garlic Pull Aparts

Yet another Michelle recipe. This one goes great with any pasta or Italian dish. I notoriously have problems getting the dough to roll out to the right size, but this is generally really easy and tasty.

1 pkg yeast
1 ½ cup warm water
2 T sugar
½ tsp salt
3 cups flour

Dissolve yeast in warm water. Mix rest of ingredients and knead. Rise 10 minutes. Melt ½ cup margarine and pour in 9x13 pan. Roll dough to fit pan. Flip flop dough in margarine. Score dough. Sprinkle with parmesan cheese and garlic powder. Rise 10 minutes. Bake at 375 for 25 minutes.

Lattice-top Chicken

This is another recipe of Michelle's. (If she's not going to join and post her recipes, the rest of us will just do it for her!) She has great recipes and the leftovers are always perfect to take for lunch the next day.

2 cans potato soup
1 cup milk
½ tsp salt
2 cups cooked chicken, cubed
1 cup cheddar cheese
1 cup Durkee’s onions
1 pkg crescent rolls

Mix soup, milk, salt, chicken, ½ cup cheese, and ½ cup onion rings. Pour into greased 9x13 pan. Cover with foil. Bake at 375 for 20 minutes until bubbling. Press out crescent rolls and pinch where perforated. Slice rolls and place in lattice-top design. Bake 15 more minutes, uncovered. Sprinkle on remaining cheese and onions. Bake another 5 minutes.