Summer Ranch chicken Pasta salad

                                                                  Recipe by: Michelle Patterson


1 Pkg. Large Shell Pasta- cooked and cooled
2 Carrots-Chopped
2 Celery-Chopped
2 Green Onions- Chopped
1 Head Broccoli-Cut into small pieces
1/2 cup Frozen Peas
8 Chicken Tenders-Grilled with Garlic seasoning-Chopped and cooled
1-1/2 Cups Grated Pepper Jack Cheese-Cheddar works well
2 Cups Ranch Dressing-I like to make mine fresh


Combine all ingredients and refrigerate 1/2 lb. Bacon cooked crispy and chopped-optional/garnish

This was a home run with all the men at the Temple Site!

Apple Turnovers Recipe

These traditional apple turnovers are tender and flaky, with apple pie-like filling and a thin, white glaze. I freeze the extras and warm them up in the microwave. They're great with coffee. —Dorothy Bayes, Sardis, Ohio

TOTAL TIME: Prep: 50 min. + chilling Bake: 20 min.YIELD:4 servings

Ingredients

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold butter, divided
• 1/4 cup ice water
• FILLING:
• 1/3 cup sugar
• 2 teaspoons cornstarch
• 1/8 teaspoon ground cinnamon
• 2 medium tart apples, peeled and thinly sliced
• 1 teaspoon lemon juice
• 2 tablespoons beaten egg
• 1-1/2 teaspoons water
• GLAZE:
• 1/4 cup confectioners' sugar
• 1 teaspoon water

Directions

• 1. In a small bowl, combine flour and salt; cut in 1/4 cup butter until crumbly. Gradually add water, tossing with a fork until a ball forms. On a lightly floured surface, roll dough into a 12-in. x 6-in. rectangle.
• 2. Cut remaining butter into thin slices. Starting at a short side of dough, arrange half of the butter slices over two-thirds of rectangle to within 1/2 in. of edges. Fold unbuttered third of dough over middle third. Fold remaining third over the middle, forming a 6-in. x 4-in. rectangle. Roll dough into a 12-in. x 6-in. rectangle.
• 3. Repeat steps of butter layering and dough folding, ending with a 6-in. x 4-in. rectangle. Wrap in plastic wrap; refrigerate for 15 minutes. Roll dough into a 12-in. x 6-in. rectangle. Fold in half lengthwise and then widthwise. Wrap in plastic wrap; refrigerate for 1 hour.
• 4. Meanwhile, in a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
• 5. In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
• 6. Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack. Combine glaze ingredients; drizzle over turnovers. Serve warm. Yield: 4 servings.

Read more: http://www.tasteofhome.com/recipes/apple-turnovers/print#ixzz3UZ743dzs

 Chicken Mediterranean Pasta

I.B.S. fodmap Friendly Recipe

Serves 10-12 people

10 boneless skinless chicken tenders

1/2 c. cold pressed olive oil

2 cloves garlic peeled and smashed not chopped

1/4 onion cut into big pieces

1lb. cherry tomatoes

2 zucchini- sliced both directions

1 red pepper-seeded and cut into 1/4 in. slices

1 can med. black olives-drained

1 Sm. container mozzarella balls in liquid

1 c. shredded Parmesan

1/8 tsp. red pepper ground

1 pkg. quinoa spiral pasta- cooked according to package directions

1 lg. bunch fresh basil leaves chopped

salt and pepper to taste

Start with a large skillet ( I have a grill pan that works great) on med-high heat spray some non stick spray,

put chicken on and cook on both sides about 5 min. on each side. if frozen.

Put a pot of water on high to bring to boil for pasta. don't add pasta yet.

then in a large tall sided skillet or wok put olive oil on med. heat and add garlic and onion. let that cook for a few minutes to infuse the oil with flavors, do not let them turn brown. remove garlic and onion. leaving oil. add zucchini, red peppers, and cook for about 3-4 min. giving them time to cook. add tomatoes whole.

stir and let them cook. using spatula as you stir smash tomatoes to let out juices and flavor.

once tomatoes have cooked and smashed and zucchini is looking cooked but not too much. 

at this point put pasta in boiling water and cut up chicken into 1/2 in. pieces. then add to vegetable mixture with olives. turn heat to low and let simmer.

once pasta is cooked drain and add to chicken mixture. then to serve add cheese and basil.

you can also serve pasta separately and add chicken mixture garnish with cheese and basil.

If you add cheese too soon they will melt and basil will wilt. not a pretty site.

This recipe works well without chicken.

If you don't have any restrictions add chopped garlic and onion and keep it in with oil.

Chicken in Lemon Butter Caper Sauce
serves 4
(Printable Recipe)

I got this recipe on line, it is very good so I am sharing

Sauce
12 tablespoons cold unsalted butter, cut into 1⁄2-inch pieces, divided
2 Tbsp finely chopped yellow onion
2 garlic cloves, minced
1⁄3 cup Pinot Grigio (I used Cavit)
3 Tbsp fresh lemon juice
Kosher salt
pepper
1/4 cup capers, rinsed

Chicken
4 boneless, skinless chicken breast halves (or use cutlets)
2 Tbsp grated Parmesan cheese
1/3 cup flour
Salt and pepper
olive oil

8 oz angel hair pasta, cooked and drained

Chicken
Cut the chicken breast halves horizontally, butterflying them open. Pound chicken pieces with a meat hammer to 1/4-inch thickness. Mix together the flour, salt, pepper, and grated Parmesan. Dredge chicken cutlets in the flour mixture, until well coated.

Heat olive oil in a large skillet on medium high heat. Add chicken and brown well on each side, about 3 minutes per side. Remove the chicken from the pan and reserve to a plate. Cover with aluminum foil and keep warm in the oven while you prepare the sauce.

Sauce
Melt 1 tablespoon of the butter in a medium pan over medium heat. Add the onion and cook, stirring often, until the onion is translucent but not browned, about 3 minutes. Add garlic. Cook for about 30 seconds.  Add the wine and lemon juice and bring to a boil over high heat. Cook until the liquid is reduced to about 2 tablespoons, about 5 minutes. 

Reduce the heat to its very lowest setting. Slowly whisk in butter, one piece at a time, letting the first addition melt before adding more butter. Season with salt and pepper. Stir in capers. 

To serve: Place cooked pasta on plate or pasta bowl.  Top with chicken and spoon sauce over chicken and pasta.

Lemon Brownies

3/4 C flour

3/4 C sugar

1/4 t salt

1 stick butter, soft

2 eggs

1 Tablesppon of Lemon juice

zest from 1/2 lemon (about 1t)

Combine the flour, sugar and salt in a large bowl.

Mix in the softened butter.

In another bowl whisk the eggs with the lemon juice and zest.

Add to the larger bowl and mix well.

Pour into prepared 8X8 brownie pan.

Bake at 350 for 25 minutes.

You can double the recipe and bake in a

9X13 pan for 30 minutes.

Remove and let cool, then glaze.

Glaze

1/2C powdered sugar

1 T lemon juice

additional lemon zest

stir together

Mushroom Asiago Chicken

This is the chicken we love at Cheesecake Factory 

6 boneless skinless chicken tenders
salt and pepper
1/2 c. flour
4 Tbl. butter
1 lb. sliced mushrooms
3 cloves garlic minced
1 1/4 c. chicken broth
3 sprigs fresh thyme or 1 tsp. dried 
1/2 c. heavy cream
1/2 c. shredded asiago cheese
parmesan cheese for garnish

lightly season tenders on each side then dip in flour on both sides shake off excess.
heat on med. a large skillet with sides add butter then chicken pieces.
Brown on both sides about 2 min.
remove from pan and put in oven on low heat to keep warm
add a little olive oil and mushrooms cook for about 10 min. stirring occasionally, until mushrooms are golden brown then add garlic and cook additionally 2 min.
pour in chicken broth and stir scraping up and down pan until evaporated to about half.10-15 min.add thyme reduce heat to med. low and stir in cream. sprinkle the asiago cheese over top of sauce stir costantily until the cheese melts. nestle the chicken back into the skillet and allow it to simmer in the sauce just until the chicken is heated through and the sauce has thickened. sprinkle with bits of parmesan cheese and serve with garlic mashed potatoes.

Michelle's Cinnamon Rolls

 To make the Dough:

1 Tbl. Yeast

1 cup Warm Water

1 Tbl. Sugar

11/2 cup Honey

1 stick Butter Softened

2 eggs

3/4 cups warm Milk

2 tsp. Salt

3 cup Flour

2-3 cups whole wheat flour

Filling:

1 cup Butter softened

1 1/4 Brown Sugar

5-6 tablespoons Cinnamon

Frosting:

1 stick Butter softened

1 pkg. Cream Cheese

6-7 cups Powdered Sugar

1 tsp. Vanilla

Directions:

In a bowl combine water, yeast and 1 Tbl. sugar. Let sit for 5 min.

In a mixer cream honey and butter with paddle attachment until light and fluffy.

add eggs and mix again.

while machine is mixing add 2 C. flour

next. add yest mixture to bowl and mix on low 

add another Cup of flour and salt. mix for 2 min.

remove paddle at this point and replace with hook attachment.

add remaining flour and warm milk in three parts. flour. milk. flour. milk etc.

add more flour if needed. dough should not be sticky

knead dough for 6 min. on medium speed. or by hand

cover with saran wrap and allow to double in size.

while dough is rising. make filling.

mix together in food processor or by hand until it becomes a paste.

Remove dough from mixer and split in half. roll into a rectangle on dry surface.

spread filling so that it evenly.

tightly roll dough. pinch edge

cut in half then half again. then into thirds so that you have 12 rolls.

Put in 9x13 greased pan. cover with saran wrap and let rise until double.

Bake in 375' oven for 20 min. on center rack or until golden brown

allow to cool 5 min. 

make frosting combining butter, cream cheese mix until combined then add rest of ingredients.

mix until light and fluffy

spread over rolls

Enjoy