If I have to cook...

ALL PURPOSE CHILI LIME CHICKEN RUB   SAVE   PRINT PREP TIME 5 mins COOK TIME 10 mins TOTAL TIME 15 mins   Author:  Jen@CarlsbadCravings.com Serves:  4 INGREDIENTS 1 pounds chicken breasts pounded to 1/2 inch thickness Chili Lime Rub 2 tablespoons olive oil 1 teaspoon chili powder 1/2 teaspoon chipotle chili powder 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 3/4 teaspoon salt 1/4 teaspoon pepper 1 teaspoon brown sugar 1/8-1/4 teaspoon cayenne pepper fresh-squeezed lime juice from 1 lime (about 2 tablespoons) Lime zest from 1 lime INSTRUCTIONS In a small bowl, whisk chicken rub ingredients together and rub evenly all over chicken breasts. Timer permitting, allow chicken to sit for 30 minutes at room temperature or refrigerate up to 8 hours then bring to room temperature for before cooking.* STOVETOP DIRECTIONS If chicken has been refriger...

1C butter 1C cream 1C sugar Heat until boils for a minute then remove from heat and add 1/2 tsp vanilla

Spinach Mangoes Blanched Asparagus Candied roasted almonds strawberries Dressing: 1/2 C strawberry vinegar 1/2 C sugar 1/2 C strawberries 1 tsp poppy seeds 1/2 tsp mustard 1/2 C canola oil. Put all, except oil, in blender and blend.  Then drizzle oil into mixture slowly with blender running. This is how to make the strawberry vinegar: 1 quart red wine vinegar 1 pint strawberries 1/2 C sugar. Simmer vinegar, berries, and sugar for 30 minutes.  Never boil.  Let sit covered overnight.  Strain mixture thru coffee filer and change filters twice.  Should be crystal clear and free of pulp.   Refrigerate

Total Time:   8 hours   Preparation Time:   15 minutes   Active Cooking Time:   8 hours   Yield: Serves 6 to 8   Make Ahead: Best served immediately   Ingredients ·           BBQ sauce ·           salt  ·          pepper ·          3 Tablespoons sweet paprika ·          2 Tablespoons brown sugar ·          ¼ Teaspoon cayenne pepper ·          6 Pounds pork baby back ribs * * ·          Vegetable oil spray ·           * * Spareribs won’t fit into most slow cookers and should not be purchased. They are too tall and they are too difficult to bend to fit the shape of the insert. You want baby back ribs, whic...

Ingredients ·           1½ Pounds carrots * ·           2 Tablespoons unsalted butter ·           table salt ·           ground black pepper ·           * Once the carrots have been peeled and cut in half crosswise, you will need to treat them differently based on their size. At this point, small carrots (less than ½ inch in diameter) are ready to cook. The bottom pieces from medium carrots (1/2 to 1 inch in diameter) can be cooked as is, but the top pieces will be quite thick and should be halved lengthwise to create a total of 3 pieces from each medium carrot. Large carrots (more than 1 inch in diameter) should be cut into 8 pieces in total; after cutting the carrot in half crosswise, quarter each section lengthwise. ·    ...

Total Time:  5 hours Preparation Time:  10 minutes Active Cooking Time:  1 hour, 30 minutes Yield: 4 to 6 servings Make Ahead: Sauce can be refrigerated for 2 days or frozen for 1 month Difficulty: Easy                       Ingredients 5 Tablespoons unsalted butter 1 small onion 1 small carrot 1 small celery rib table salt 1 Pound meatloaf mix or 1/3 pound each ground beef chuck, ground veal, and ground pork * 1½ Cups whole milk * * 1½ Cups dry white wine * * * 3 (14.5-ounce) cans diced tomatoes * * * * 1 Pound fresh or dried fettuccine * * * * * Grated Parmesan cheese Prepare Ingredients 1. Peel 1 small onion and mince to yield 1/4 cup. 2. Peel 1 small carrot and mince to yield 1/4 cup. 3. Mince 1 small celery rib to yield 1/4 cup. 4. Drain 3 (14.5-ounce) cans diced tomatoes, reserving 1 1/2 cups juice. 5. Pulse drained tomatoes in food processor until slightly chunky, about 8 pul...

Total Time: 30 minutes  Preparation Time: 15 minutes Active Cooking Time: 15 minutes Yield: 6 to 8 servings Make Ahead: Serve immediately Ingredients 12 Large eggs 3 Tablespoons half-and-half table salt ground black pepper 2 Teaspoons olive oil 8 Ounces asparagus * 1 shallot 4 Ounces thickly sliced smoked or baked deli ham * * 3 Ounces Gruyère cheese * Try to purchase asparagus that is neither extra-thick nor super-slender. Ideally, the spears should be just a little thicker than a pencil. * * A good deli ham, such as Black Forest ham, works well in this recipe. Ask for the ham to be sliced ¼ inch thick. Instructions Prepare Ingredients 1. Trim tough ends off 8 ounces asparagus. 2. Cut spears on bias into 1/4-inch pieces. 3. Peel and mince 1 shallot. You should have about 3 tablespoons. 4. Cut 4 ounces 1/4-inch-thick ham into 1/2-inch pieces. You sh...