Jalapeno-Sauced Baked Chicken

6 pieces chicken, bone-in, skin on
Kosher salt and coarse-ground black pepper
Ancho chile powder
Olive oil
2 fresh limes
1 jar sliced jalapeño chiles (12 oz.) — drained
Chopped fresh cilantro

Preheat oven to 400 degrees; spray a 13x9x2 baking pan with PAM. Wash chicken under cold running water; pat dry with paper towels.

Season chicken on both sides with salt, pepper and ancho chile powder; place in prepared baking pan. Drizzle olive oil over chicken; squeeze juice from 1 of the limes over; Sprinkle sliced chiles evenly over chicken; top with slices of the second lime.

Bake 45 minutes or until cooked through.

Serve garnished with chopped fresh cilantro, with warm tortillas and rice. Chile-lime sauce from the pan may be served on the side if desired.

Serves: 4


Wilton Recipe Right 9×13 Oblong Pan with Cover

Hot Black Bean Salsa

2 cans black beans, drained and rinsed
1 onion, chopped,
1 green bell pepper chopped,
1 red bell pepper chopped
1 or 2 jalapeños, cleaned and diced, remove seeds and membranes for less heat
2 tablespoons olive oil
1 tablespoon Tabasco
Salt and pepper to taste

Heat oil; add onions, bell peppers and jalapeños. Cook until limp, add beans, Tabasco Sauce and season with salt and pepper. Heat thoroughly.

Serve warm.


Origins Mexican Origins Molcajete Salsa Bowls, Black, Set of 2

Garlicy BBQ Chicken

1 – 1 1/2 lbs. boneless, skinless chicken pieces
1 cup packed light brown sugar
2/3 cup vinegar
1/4 cup lemon/lime soda
2 – 3 tablespoons minced garlic
2 tablespoons soy sauce
1 teaspoon ground black pepper

Place chicken in crockpot/slow cooker.

Mix all remaining ingredients together and pour over chicken.

Cook on low setting for 6 – 8 hours.

Serve over rice or noodles.


Cooking with Brown Sugar: 51 Recipes

Fresh Tomato Omelet

4 teaspoons butter, divided use
1/4 medium onion, sliced
1 large, ripe tomato, sliced
Pinch of fresh thyme ( optional )
Salt, to taste
2 to 3 eggs

Put 2 teaspoons butter in nonstick skillet or saute pan and melt over medium heat. Add onion and saute for a minute or two, until onion is softened. Add tomato slices and saute until tomatoes are cooked through and bubbling. Gently stir in thyme, if desired, and salt, to taste.

In the meantime, melt remaining 2 teaspoons of butter in nonstick omelet pan over medium heat, rolling pan around so that bottom of pan is well covered.

In bowl, whisk eggs until well-blended. When butter has begun to sizzle, pour in eggs. Let them sit still long enough that the bottom begins to set. Then, pull edges of eggs in toward middle of pan, letting the liquid egg run around toward outer edge of pan. You can also lift omelet off the pan slightly so the egg runs underneath. Continue doing this until the top is still wet, but most of the liquid eggs have set. Sprinkle with a little salt, to taste.

To serve, spoon half of the tomato and onion mixture into the center of the omelet. Fold one-third of the omelet over the tomato mixture. Holding the plate in one hand and the omelet pan in the other, slide the omelet onto the plate, flipping it so that it folds over again on the plate, with the tomato mixture inside. Spoon the rest of the tomato mixture over the top of the omelet.

Makes 1 omelet.


T-fal Specialty Nonstick Omelette Pan 8-Inch 9.5-Inch and 11-Inch Fry Pan / Saute Pan Cookware Set, 3-Piece

White Chocolate Oatmeal Cookies

1/2 cup butter — softened
1/2 cup sugar
1/2 cup brown sugar
1 large egg
1 1/2 cups flour
1 1/2 cups oatmeal
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon vanilla
1 cup white chocolate — chopped
1 cup almonds — chopped

Beat butter and sugars together till light. Add egg and vanilla and beat. Add the rest of ingredients and mix well.

Drop by spoonfuls on baking sheet.

Bake at 350 for 10 to 12 minutes.


Cooking with Brown Sugar: 51 Recipes

Tahini Spice Cake

1/4 cups sesame tahini
2 eggs, beaten
1 teaspoon vanilla
1-1/4 cups apple juice
4 tablespoon Aunt Patty’s® Organic Date Sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon ginger
2 cups whole wheat flour
1/4 cups brown rice four
1 teaspoon baking soda
1/4 cups sesame seeds

Preheat oven to 350° F.

Cream together the tahini, eggs, vanilla, date sugar, and juice.

In another bowl, mix together the spices, flours, soda, and powder.

Mix the dry ingredients into the wet blend well, and pour into a greased and floured 8 x 8-inch pan.

Sprinkle the sesame seeds evenly over the top of cake and bake about 1 hour or until done.

Serve with Peach Sauce or a fruit sauce of your choice.

Makes 12 servings.


Wilton Recipe Right 8 Inch Square Pan

Salisbury Steak

1 lb. lean ground beef
1 envelope dehydrated onion soup mix, divided, about 1 1/2 oz
1 egg
1/4 cup seasoned dry breadcrumbs
1/4 teaspoon salt
2 tablespoons flour
1/2 cup water
1 large green pepper, cut in strips
1 small onion, sliced

Mix well beef, 2 tablespoons soup mix, the egg, breadcrumbs and salt. Shape in 4 oval patties. Set aside.

In shallow casserole or skillet, mix remaining soup mix and flour; stir in water (1 1/2 cups water) add meat patties. Put pepper and onions around meat. Cover and bake in preheated 350 oven for 30 minutes. Stir vegetables once or twice until meat is done as desired.

Serves 4


Lodge Enameled Cast Iron Covered Casserole, 3-Quart, Caribbean Blue