By Nina Marana

Avocados are a  unique fruit with it’s flavor and shape so I decided to pick up a few. At first, I wasn’t sure what to make, but I soon decided that a lasagna sounded  great to me.

Ingredients:

1/4 cup unsalted butter
1/4 cup all-purpose flour
1/4 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon dried marjoram
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon sea salt or table salt
1/4 teaspoon black pepper
1 cup half and half creamer
1 cup 1% milk
2 cups cooked white rice
2 medium-large ripe avocados remove seed and peel, slice thin
2 1/2 cups cooked chicken diced
2 cups shredded cheddar cheese

How to:

1. Preheat oven to 350 degrees F.
2. In a large saucepan over medium-low heat, add butter, flour, dried basil, thyme, marjoram, garlic powder, onion powder, salt, and pepper continuously stirring until smooth.
3. Slowly add half & half and milk then bring to a boil over low heat. Stir constantly for 2-3 minutes and remove from burner.
4.  Layer half of the rice, avocados, chicken, white sauce, and cheese like lasagna into greased 13 x9 x2 baking dish.
5. Place into the oven on 350 degrees F and bake covered for 20-25 minutes or until bubbling. Uncover for the last five minutes.
6. Remove from oven and allow cooling for five minutes before serving.

5- 6 servings

Tips:
#1:  Serve with fresh garden salad and toasted french bread.
#2: Work with avocados fast as they turn black, but it doesn’t affect the flavors.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Savory the flavors of  these hamburger patties  made from scratch with you in mind.

1 lb ground chicken or ground beef

2 teaspoons prepared horseradish

1 teaspoon prepared mustard

1/2 teaspoon smoky paprika

1/8 teaspoon sea salt or table salt

1/4 teaspoon ground rosemary

How to:

1. In a large bowl, combine ground chicken, mustard, salt, rosemary, paprika, and horseradish sauce; mix well.

2. Form mixture into four patties.

3. In a large skillet, cook hamburger patties until no longer pink.

4 servings

Tip:

Serve on an onion bun with cheddar cheese slices, tomato and lettuce.

How do you make your Hamburgers? Do you like them with ketchup or mustard?

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

By Nina Marana

Lemon pepper peeks out of the Italian seasoning to create a delicious homemade chicken tenders recipe topped with garden fresh roma tomatoes.

Ingredients:

Olive oil spray
3 lbs chicken tenders
8 roma tomatoes, sliced into rounds
2 teaspoons Italian seasoning
3 teaspoons dried minced garlic
3 teaspoons lemon pepper
3 teaspoons sea salt or 2 teaspoons table salt

How to:

1. Preheat the oven to 375 degrees F.
2 Spray a non-stick shallow dish with olive oil.
3. Rinse chicken, pat dry, and place in shallow pan.
4. Slice tomato into rounds, lay across chicken.
5. Sprinkle all spices across tomatoes, and chicken.
6. Place in oven uncovered on middle rack and bake 30-35 minutes.

Tips:

We served with baked beans and fresh broccoli.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

By Nina Marana

Garden Fresh Cucumber Chicken

Okay, before you read on, I made this recipe on a whim. I was experimenting since we had several cucumbers to spare from our garden. I decided to make this recipe, which turned out delicious. The flavor of the cucumber filled the entire pot. Seriously, I didn’t think the recipe would be a sucess. You would think I’d know that my experiments usually turn out very good. Do give it a try.

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Garden Fresh Cucumber Chicken

10 small potatoes, washed, halved
6-8 chicken leg quarters, rinse and pat dry
3 cucumbers, washed, cut into 1/2 inch rounds
1 large yellow onion, peeled, slice into rings
2 large sprigs oregano or 2 teaspoons, dried oregano
2 large sprigs parsley or 2 teaspoons dried
1 tablespoon sea salt or 2 teaspoons table salt
1/4 teaspoon black pepper
1/2 cup Colby-jack cheese, shredded
1/2 cup water

How to:
1. Preheat the oven to 375 degrees F.
2. Lightly grease a 5 qt oven-safe crock-pot
3. Add potatoes on bottom, sprinkle with little salt, and pepper. Place chicken on top potatoes, sprinkle some salt, oregano, parsley.
4. Top with cucumber rounds, onions, and sprinkle remaining spice. Sprinkle with cheese across top.
5. Add water; cover with aluminum foil.
Bake on bottom rack oven for 1 hour, check for doneness if not add extra 1/2 hour.

Tip:
#1 Use any chicken parts; without bones reduce cooking time by 10 minutes.
#2 Do not use lid on Crock-pot, it may melt.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Gotta love clipping fresh herbs from the garden and using them in your cooking. Chicken legs topped with fresh herbs and smothered with hickory smoke barbeque sauce.

2.5 pounds chicken legs
Barbeque Sauce
Fresh Parsley and Thyme
Canola Cooking Spray
Salt and Pepper to taste

1. Preheat oven on 350 degrees F.
2. Place chicken legs on baking pan
3. Spray chicken legs with cooking spray.
4. Top each chicken leg with parsley and thyme.
5. Cook for 30 minutes.
6. Spread barbeque sauce on chicken legs.
7. Bake for 50-60 minutes.

Serve with Baked Potato and Peas

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

A creamy fruit salad made with TLC for family and friends. Yesterday’s Chicken is today delicious salad.

Preparation time: 20 minutes
Refrigerate: 1 hour
Servings: 6
Ingredients:
3 ripe peaches, remove seeds and diced
2 cups cooked chicken, remove skin, chopped
1 (10 ounce) jar cherries, remove pits and half

1 cup celery with leaves, sliced
2 green onions, sliced (green and white part)
3 tablespoons miracle whip or mayonnaise
3 tablespoons sour cream
½ teaspoon lemon juice
1 tablespoon honey
1 pinch ground ginger
1 pinch curry powder
½ teaspoon kosher salt
¼ cup almond slivers
1 small head lettuce

Directions:
1. In a large bowl, fold together the first five ingredients.
2. In a separate small bowl, stir sour cream,mayonnaise or miracle whip, lemon juice, honey, ginger, curry powder, and salt.
3. Pour mayonnaise mixture over peach mixture; fold. Sprinkle with almond slivers and serve.
4. Serve on a bed of lettuce for a party.
Tip:
Play mad scientist by adding your favorite fruit to the mix.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Fedra from Spicy Caspian Sauce submitted a Guest Recipe

Ingredients for Caspian sauce:
6 chicken drumsticks
1/2 Cup of Olive Oil
1/2 Cup of Lemon Juice
1/4 teaspoon ofparsley flakes
1/4 teaspoon of mint flakes

2 teaspoon red pepper
2 teaspoon white pepper
Salt to taste

Ingredients for Yogurt:
2 cups Yogurt
1/4 cup of fresh mint OR 2 teaspoon of mint flakes
1/4 teaspoon of garlic powder (optional)
Salt to taste

Directions:
1.Mix lemon Juice, parsley flakes, mint flakes, red pepper, and white pepper in a bowl.
2.Separate the meat from the bones.
3.Cook separated meat in boiled water in a medium size pot for less than 10 min.
4.Marinate in the sauce for 30 min.
5.In a pan add olive oil, once heated add meat, you can brush the meat with the remainder juice as needed while frying in the pan.
6.Keep stirring till all the moisture evaporates, and the meat is almost brown.
7.Pour yogurt in a bowl and add mint and salt (garlic optional).

To Serve:
Serve the meat on a plate and serve the yogurt in a bowl.

Tips:

#1:You can eat this meal with pita bread or basmati rice, but the chicken

#2yogurt is  healthy carb, low fat, and good amount of protein meal.

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This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

image credit wikimedia
Who wants to worry about cooking in the summer? I’d rather throw a few ingredients in the slow cooker then call it supper.
Preparation time: 5-10

Cooking time: 7 hours on low on 4 hours on low

Servings: 4-6

Ingredients:

6  boneless skinless chicken breasts or thighs

2 (16 ounce) bags frozen three pepper stir fry

1 (10 ounce) can tomato soup

1/2 teaspoon dried rosemary

1 teaspoons dried parsley

1/2 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon Worcestershire sauce

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

Directions:

1. In a 5 quart slow cooker, add chicken, stir fry peppers, tomato soup, salt, black pepper, Worcestershire sauce, and garlic powder.
2. Add rosemary and parsley one hour prior to serving.
3. Cover and cook 7 hours on low or 4 hours on high.

Tips:

#1: Serve over rice or noodles.

#2: Serve with garlic bread.

Image credit: wikimedia

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

I thought I might change things up a bit and share one of my favorite recipes by Paula Deen. I’ve been a fan of hers before I started this blog. A food blogger would not be a food blogger if they did not love food and good cooking , Would they?  Do you have a favorite recipe by Paula Deen?

Ingredients
* 3 boneless, skinless chicken breasts (about 1 1/2 pounds)
* 3 tablespoons plus 2 teaspoons fresh lemon juice, divided
* 3 tablespoons soy sauce
* 1 clove garlic, minced
* 2 teaspoons dried oregano, divided
* 2 small tomatoes, finely chopped
* 1 cup crumbled feta cheese (1/4 pound)
* 1/4 cup olive oil

For the yogurt sauce:
* 8 ounces (1 cup) unflavored yogurt
* 1 clove garlic, minced
* 1/4 cup finely chopped walnuts
* 1 tablespoon olive oil

Directions:
Olive oil cooking spray
1 large Vidalia or purple onion, cut into thin rings

6 pita breads

1/2 head romaine lettuce, finely chopped
1 (10.6-ounce) jar kalamata olives, drained, halved, and pitted, or other black olives
12 slices bacon, fried crisp
* Alfalfa sprouts
* Salt
* Freshly ground black pepper

Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.
Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.

For the yogurt sauce:

In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.
Preheat a grill to medium heat.
Spray a grill basket with olive oil. Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink in the thickest portion of each breast. Spread the onion rings over the surface of the basket and grill while the chicken is cooking. Turn the basket frequently. The onion rings will blacken as they cook; this will also take 8 to 10 minutes. When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show. Slice the chicken into very thin pieces.
At serving time, put out all of the ingredients and allow each person to assemble sandwiches: Split each pita. Place several slices of grilled chicken, 3 or 4 slivers of onion, a tablespoon of tomato-feta mixture, lettuce, olives, and 1 or 2 slices of bacon into each pita. Top with yogurt sauce and a wad of alfalfa sprouts. Add salt and pepper, to taste. Fold up the sides of the pita and enjoy!

Source: Paula Deen and Food Network

Image Source: Food Network (Paula Deen)

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011

Once again I was experimenting in the kitchen and I had terrific results with this chicken in a light white sauce along with some apricots and cranberries.

Preparation time: 5-10 minutes
Cooking time: on low 6 hours, high 4 hours
Servings: 4-6

Ingredients
3 pounds boneless skin less chicken breast or thighs
2 1/4 cups whole milk, add 2 teaspoons cornstarch, mix
1/2 cup dried cranberries
1/2 cup dried apricots, chopped
1 teaspoon crushed red pepper
1 teaspoon salt
1 teaspoon onion powder
1/4 teaspoon cinnamon
1/2 teaspoon all spice
1 teaspoon vanilla extract
1 package egg noodles

Directions
1. Rinse chicken, pat dry, and  place in slow cooker.
2.In a large bowl, mix milk with cornstarch.
3. Add remaining  ingredients then pour into slow cooker. Stir, cover and  cook on low for 6 hours or on  high 4 hours.
4. Cook egg noodles  for 30 minutes before serving. Serve chicken and sauce over noodles.

Tips:
#1 Substitute  rice with noodles.
# 2 Check flavor for ideal taste while cooking. Add extra seasoning if needed.

This post was originally published on Ask Ms Recipe If found anywhere else, this content is illegally copied and should be reported to askmsrecipe.com. Copyright 2008-2011